SHIITAKE MUSHROOM AS A CAUSE OF BOWEL OBSTRUCTION

Shiitake mushroom, claimed to have major health benefits. It is a popular ingredient in east Asian cuisine. Given that mushrooms are rich in dietary fiber, the undigested fiber can act as a bezoar and may cause small bowel obstruction. Bezoar-induced small bowel obstructions are rare and herein we report a case of intestinal obstruction caused by shiitake mushroom. An elderly patient was admitted with features of intestinal obstruction. Preoperative imaging showed dilated small bowel with suspicious mass in ileum. Patient underwent laparotomy and undigested shiitake mushroom was retrieved at enterotomy. Clinical awareness of the mushroom induced intestinal obstruction and early use abdominal computed tomography (CT) are essential for prompt diagnosis and treatment.

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.

Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historically used to improve the quality of foods. In this work we describe the improvement in digestibility, nutritional value, physical properties, and organoleptic characteristics, of a pea and rice protein concentrate blend through fermentation with shiitake mushroom mycelium. Ileal digestibility pig studies show increases in the DIAAS for the shiitake fermented pea and rice protein blend turning the blend into an excellent source of protein for humans. The fermentation also increases the solubility of the protein blend and reduces the content of the antinutrient compounds phytates and protease inhibitor. Mass spectrometry and sensory analyses of fermented protein blend indicates that fermentation leads to a reduction in off-note compounds substantially improving its organoleptic performance.

Mixed polysaccharides derived from shiitake mushroom, Poriacocos, Ginger and Tangerine peel prevent the H1N1 virus infections in mice

The pandemic influenza A (H1N1) virus spread globally and posed one of the most serious global public health challenges. The traditional Chinese medicine is served as a complementary treatment strategy with vaccine immunization. Here, we demonstrated the mixed polysaccharides (MPs) derived from shiitake mushroom, poriacocos, ginger and tyangerine peel prevent the H1N1 virus infections in mice. MPs pretreatment attenuated H1N1 virus-induced weight loss, clinical symptoms and death. The lymphocytes detection results showed the CD3+, CD19+ and CD25+ cell proportions were up-regulated in thymus under MPs pretreatment. Besides, MPs pretreatment reduced the inflammatory cell infiltration and increased the cell proportions of CD19+, CD25+ and CD278+ in lung. However, MPs treatment have no effective therapeutic effect after H1N1 virus challenge. The current study suggested that pretreatment with MPs could attenuate H1N1 virus-induced lung injury and up-regulate humoral and cellular immune responses in non- immunized mice.

3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable for elderly, but its hard texture was not friendly to the elderly with dysphagia. This study investigated the feasibility of production of dysphagic product using shiitake mushroom by 3D printing with various gums addition, including arabic gum (AG), xanthan gum (XG) and k-carrageenan gum (KG) at concentrations of 0.3%, 0.6% and 0.9% (w/w). Data suggested that XG and KG incorporation significantly increased inks’ mechanical strength by decreasing water mobility and promoting the formation of hydrogen bond, enabling 3D printed objects with great self-supporting capacity. The XG containing and KG-0.3% samples were categorized into level 5—minced and moist dysphagia diet within international dysphagia diet standardization initiative (IDDSI) framework. AG addition decreased mechanical strength and viscosity, hardness and self-supporting capacity of 3D printed constructions. AG-0.3% and AG-0.6% samples could not be classified as dysphagia diets based on IDDSI tests. This study provides useful information for dysphagia diet development with appealing appearance by 3D printing.