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International Journal of Medicinal Mushrooms
Импакт фактор: 1.423 5-летний Импакт фактор: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Печать: 1521-9437
ISSN Онлайн: 1940-4344

Выпуски:
Том 21, 2019 Том 20, 2018 Том 19, 2017 Том 18, 2016 Том 17, 2015 Том 16, 2014 Том 15, 2013 Том 14, 2012 Том 13, 2011 Том 12, 2010 Том 11, 2009 Том 10, 2008 Том 9, 2007 Том 8, 2006 Том 7, 2005 Том 6, 2004 Том 5, 2003 Том 4, 2002 Том 3, 2001 Том 2, 2000 Том 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2018029006
pages 37-45

Dissolution of Bioactive Components from Dried Fruiting Bodies of the Culinary-Medicinal Shiitake Mushroom, Lentinus edodes (Agaricomycetes), during Cleaning, Soaking, and Cooking

Lina Zhu
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Shulei Wang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China; China Pharmaceutical University, Nanjing, China
Zhong Zhang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Shuai Zhou
Key Laboratory of Biophysics of the Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, People's Republic of China; National Engineering Research Centre of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilisation, Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, Shanghai, People's Republic of China
Qing-jiu Tang Tang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
Feihua Wu
China Pharmaceutical University, Nanjing, China
Jing-Song Zhang
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China

Краткое описание

Lentinus edodes fruiting bodies are rich in active substances such as polysaccharides and eritadenine. Patients with gout, however, should avoid or severely limit their intake of foods containing large amounts of purine. In this study we quantitatively analyzed the polysaccharide and purine compounds dissolved from L. edodes fruiting bodies during cleaning, soaking, and cooking. Eritadenine, adenosine, guanosine, guanosine monophosphate, adenosine monophosphate, xanthine, and adenine dissolved from L. edodes fruiting bodies during cleaning with tap water; their dissolution rates ranged between 3.77% and 24.30%. Dissolution rates of polysaccharide and purine compounds in L. edodes fruiting bodies increased linearly with increases in the duration of soaking and cooking, and adding acetic acid or NaHCO3 in the soaking or cooking solutions significantly either inhibited or promoted their dissolution rates. On the basis of these experimental results, we offer science-based suggestions for reasonable treatment of L. edodes fruiting bodies before eating for both patients with gout and healthy people.


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