scholarly journals CULTIVO DE FUNGO COMESTÍVEL Lentinula edodes EM RESÍDUOS AGROINDUSTRIAIS DO PARANÁ ATRAVÉS DO USO DE FERMENTAÇÃO NO ESTADO SÓLIDO*

1996 ◽  
Vol 14 (1) ◽  
Author(s):  
MARCIA REGINA BEUX ◽  
CARLOS RICARDO SOCCOL
Keyword(s):  
Lentinula Edodes ◽  
Quercus Acutissima

o presente trabalho teve por objetivo viabilizar o cultivo do fungo comestível Lentinula edodes (shiitake) , utilizando como substrato resíduos agroindustriais do Estado do Paraná. O cultivo tradicional é realizado em troncos de Quercus acutissima e Q. serrata (castanheira) e para que ocorra a frutificação são necessários dezesseis meses. No Brasil não há disponibilidade destas árvores e na busca de alternativas de substratos que possibilitem e reduzam o tempo de cultivo deste fungo, o bagaço de mandioca misturado a 20% de bagaço de cana demonstrou-se viável, com eficiência biológica de 72,91. O "spawn" foi produzido em grãos de trigo e inoculado primeiramente em sacos plásticos contendo bagaço de mandioca isolado ou misturado em diferentes proporções com bagaço de cana. Os primeiros basidiocarpos apareceram 65 dias após a inoculação, reduzindo o ciclo de cultivo deste fungo em sete vezes quando comparado ao método tradicional.

scholarly journals Changes of nutrient contents in the log of Quercus acutissima by cutting period for Lentinula edodes log cultivation

2018 ◽  
Vol 14 (1) ◽  
pp. 33-40
Author(s):  
Hee-Su Lee ◽  
Yong-Woo Park ◽  
Hwa-Yong Lee ◽  
Sun-Gyu Choi ◽  
Chang-Duck Koo
Keyword(s):  
Lentinula Edodes ◽  
Quercus Acutissima ◽  
Nutrient Contents ◽  
Log Cultivation

Influence of cultivation methods on the chemical and nutritional characteristics of Lentinula edodes

2019 ◽  
pp. 1006
Author(s):  
Fabiane Bach, Cristiane Vieira Helm ◽  
Edson Alves De Lima, Marcelo Barba Bellettini, Charles Windsnon Isidoro Haminiuk
Keyword(s):  
Moisture Content ◽  
Lentinula Edodes ◽  
Culture Media ◽  
Lignin Content ◽  
C:N Ratio ◽  
Edible Mushroom ◽  
Nutritional Composition ◽  
Quercus Acutissima ◽  
Plastic Bags ◽  
The Media

Abstract: Lentinula edodes (Shiitake) is an edible mushroom with excellent nutritional potential, aroma and flavor. It’s traditionally produced on wood logs, but this practice has been replaced by cultivation on axenic substrates (AS) made from different materials that are stored in plastic bags. This papper aimed to evaluate the nutritional composition of L. edodes grown on Quercus acutíssima (QA) and AS by correlating their chemical composition with the media on which they were grown. Culture media were analyzed for their density, moisture content, ash, extractives, lignin (soluble and insoluble) and holocelulose before L. edodes inoculation, as well as after the second consecutive harvest this mushrooms. The mushrooms from the second harvest of each culture media were characterized regarding their moisture content, protein, ash, lipids, dietary fiber (soluble and insoluble), α, β and glucanas total, carbohydrates and minerals. Mushrooms cultivated on AS showed higher protein content, macrominerals and lipids, when compared to mushrooms cultivated on QA. AS initially contained lower lignin content, less holocelulose and a reduced C:N ratio when compared to QA. The results showed that the composition of the culture medium influenced the nutritional composition of L. edodes mushrooms.

CRESCIMENTO DE Lentinula edodes E Pleurotus ostreatus SOB DIFERENTES CONCENTRAÇÕES DE SUBSTÂNCIAS HÚMICAS

2020 ◽  
Author(s):  
Samuel de Abreu LOPES ◽  
Thainá Louzada dos SANTOS ◽  
Sael Elias SÁNCHEZ ◽  
Ricardo Luiz Louro BERBARA ◽  
Andrés Calderín GARCIA
Keyword(s):  
Pleurotus Ostreatus ◽  
Lentinula Edodes

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

scholarly journals Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1812
Author(s):  
Juncai Tu ◽  
Margaret Anne Brennan ◽  
Gang Wu ◽  
Weidong Bai ◽  
Ping Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Lentinula Edodes ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Soluble Peptide ◽  
Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

scholarly journals Identification, heterologous production and bioactivity of lentinulin A and dendrothelin A, two natural variants of backbone N-methylated peptide macrocycle omphalotin A

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Emmanuel Matabaro ◽  
Hannelore Kaspar ◽  
Paul Dahlin ◽  
Daniel L. V. Bader ◽  
Claudia E. Murar ◽  
...  
Keyword(s):  
Natural Products ◽  
Lentinula Edodes ◽  
Gene Clusters ◽  
Biosynthetic Gene Cluster ◽  
Precursor Protein ◽  
Fungal Genome ◽  
Homologous Gene ◽  
C Terminus ◽  
Natural Variants ◽  
Recombinant Peptides

AbstractBackbone N-methylation and macrocyclization improve the pharmacological properties of peptides by enhancing their proteolytic stability, membrane permeability and target selectivity. Borosins are backbone N-methylated peptide macrocycles derived from a precursor protein which contains a peptide α-N-methyltransferase domain autocatalytically modifying the core peptide located at its C-terminus. Founding members of borosins are the omphalotins from the mushroom Omphalotus olearius (omphalotins A-I) with nine out of 12 L-amino acids being backbone N-methylated. The omphalotin biosynthetic gene cluster codes for the precursor protein OphMA, the protease prolyloligopeptidase OphP and other proteins that are likely to be involved in other post-translational modifications of the peptide. Mining of available fungal genome sequences revealed the existence of highly homologous gene clusters in the basidiomycetes Lentinula edodes and Dendrothele bispora. The respective borosins, referred to as lentinulins and dendrothelins are naturally produced by L. edodes and D. bispora as shown by analysis of respective mycelial extracts. We produced all three homologous peptide natural products by coexpression of OphMA hybrid proteins and OphP in the yeast Pichia pastoris. The recombinant peptides differ in their nematotoxic activity against the plant pathogen Meloidogyne incognita. Our findings pave the way for the production of borosin peptide natural products and their potential application as novel biopharmaceuticals and biopesticides.

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