The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.

ANALYSIS OF THE EXISTING METHODS AND SPECIFIC FEATURES OF DRYING SHIITAKE MUSHROOMS

The paper reviews and analyses the advantages and disadvantages of the existing technologies of drying shiitake mushrooms, which are a valuable source of bioactive polysaccharides, vitamins, antioxidants, etc. The findings presented in the paper show how various drying methods and their thermotechnological operating parameters affect the mechanostructural properties, chemical composition, content of aromatic substances and other compounds of mushrooms. It has been demonstrated that the traditional convection drying of shiitake in the temperature range 50–60°C allows maximum preservation of phenolic compounds, organic acids, nucleotides, sulphuric aromatic substances, and enhances the unique aroma of the mushroom. Radiation drying has such advantages as lower shrinkage of dried shiitake mushrooms, a higher coefficient of rehydration and higher hardness, and the drying time reduced by 66% compared with freeze-drying. Vacuum drying makes it possible to obtain high quality products, but significantly increases the duration of the process and reduces the content of aromatics. Radiation drying combined with hot air allows obtaining a dry form of shiitake rich in protein and bioactive polysaccharides and having high physicochemical properties, and reduces the duration of the process by 37.5% compared with convection drying. Spray drying of shiitake mushrooms is highly practical economically and allows organising industrial manufacture of high-quality dry mushroom powder in large volumes. It is characteristic of this drying method that its temperature effect on the product is slight, which makes it possible to preserve thermolabile bioactive substances. When using spray drying, it is advisable to add dextrin additives. This improves the structuring and moisture-conducting properties of the suspensions and their thermal stability, and helps preserve the unique aroma of shiitake mushrooms due to encapsulation of aromatic compounds. Studying the effect of various drying methods on the physicochemical properties of shiitake will lead to improving the existing technological processes and will make it possible to obtain products with desired properties.

Shiitake flagellate dermatitis (toxicoderma): A case report

We report a patient with flagellate dermatitis (shiitake dermatitis) appearing 48 hours after consumption of shiitake mushrooms in a previously healthy 37-year-old man. The skin lesion resolved completely within a week following treatment with antihistamine and topical steroid cream (dexamethasone 0.1%).

Enhanced Expression of Thaumatin-like Protein Gene (LeTLP1) Endows Resistance to Trichoderma atroviride in Lentinula edodes

Lentinula edodes (shiitake mushrooms) is heavily affected by the infection of Trichoderma atroviride, causing yield loss and decreases quality in shiitake mushrooms. The selection and breeding of fungal-resistant L. edodes species are an important approach to protecting L. edodes from T. atroviride infection. Herein, a highly resistant L. edodes strain (Y3334) and a susceptible strain (Y55) were obtained by using a resistance evaluation test. Transcriptome analyses and qRT-PCR detection showed that the expression level of LeTLP1 (LE01Gene05009) was strongly induced in response to T. atroviride infection in the resistant Y3334. Then, LeTLP1-silenced and LeTLP1-overexpression transformants were obtained. Overexpression of LeTLP1 resulted in resistance to T. atroviride. Compared with the parent strain Y3334, LeTLP1-silenced transformants had reduced resistance relative to T. atroviride. Additionally, the LeTLP1 protein (Y3334) exhibited significant antifungal activity against T. atroviride. These findings suggest that overexpression of LeTLP1 is a major mechanism for the resistance of L. edodes to T. atroviride. The molecular basis provides a theoretical basis for the breeding of resistant L. edodes strains and can eventually contribute to the mushroom cultivation industry and human health.

A case of shiitake dermatitis in the United States

ABSTRACT A 65-year-old male presented to our dermatology clinic with a two-day intensely pruritic rash covering his back. The lesions were predominantly on his chest, upper extremity, and back. He denied any prior history of similar rashes and his past medical history was non-contributory. A detailed exposure history revealed the patient had eaten Shiitake mushrooms for dinner 48 hours previously. Physical examination showed a truncal dominant rash. Close-up examination confirmed the papulovesicular nature of the rash with multiple small vesicles grouped both along the breadth and length of each linear streak on an erythematous background. Biopsies showed spongiosis with micro-vesiculation. Blood work showed a nominal CBC and CRP/ESR and serum IgE. The patient was put on topical steroid and the rash resolved in one week. With increasing mushroom consumption [1], cognizance of this etiology avoids a diagnostic ‘odyssey’ and prevents recurrence of this very characteristic rash.

Combining the Anticancer and Immunomodulatory Effects of Astragalus and Shiitake as an Integrated Therapeutic Approach

Astragalus root (Huang Qi) and Shiitake mushrooms (Lentinus edodes) are both considered medicinal foods and are frequently used in traditional Chinese medicine due to their anticancer and immunomodulating properties. Here, the scientific literatures describing evidence for the anticancer and immunogenic properties of Shiitake and Astragalus were reviewed. Based on our experimental data, the potential to develop medicinal food with combined bioactivities was assessed using Shiitake mushrooms grown over Astragalus beds in a proprietary manufacturing process, as a novel cancer prevention approach. Notably, our data suggest that this new manufacturing process can result in transfer and increased bioavailability of Astragalus polysaccharides with therapeutic potential into edible Shiitake. Further research efforts are required to validate the therapeutic potential of this new Hengshan Astragalus Shiitake medicinal food.