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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Waste Shiitake Substrate, a major agricultural waste in Taiwan, is typically packaged in plastic bags (Waste Polyethylene, PE) during mushroom cultivation process. Consequently, these plastic bags become additional waste that requires proper disposal. In recent years, Taiwan has produced over 150,000 tons of waste shiitake substrate annually, with approximately 1580 tons of plastic bags used for mushroom cultivation. Up to now, there has not been an effective method for handling this waste. This study aims to develop a co-gasification process using the complementary characteristics of WSS and PE. Unlike traditional direct combustion, the co-gasification approach can convert these wastes into cleaner bioenergy. This study aims to develop an Aspen Plus model for a laboratory-scale 1 kW th bubbling fluidized bed gasifier. This model incorporates kinetic reactions and tar formation during co-gasification. The model accurately predicted the experimental results. Different variables were investigated, including gasifier temperature, blending ratio (BR) of the two fuels, mixing ratio (MR) of the gasifying agent, and equivalence ratio (ER). The results showed that hydrogen production correlated positively with the steam-to-carbon ratio in the gasification medium, whereas carbon monoxide (CO) was more affected by the feedstock type and equivalence ratio, with CO reaching its peak at an equivalence ratio of 0.2. When gasifying using only waste shiitake substrate (BR = 0%), at an ER of 0.2, a gasification furnace temperature of 950 °C, and an MR of 100% (pure CO 2), the maximum CO mass flow rate in the syngas is obtained. Waste plastics contain significant amounts of volatile matter and no oxygen, leading to increased production of CH 4 , CO, and H 2 during co-gasification with the addition of waste plastic. For plastics, high temperature and low ER conditions promote the production of CO, H 2 , and CH 4 because of the significant tar content, thereby enhancing the Cold gas efficiency (CGE). When the gasification temperature is 950 °C, with 80% polyethylene (BR = 80%) and an ER of 0.1, the highest HHV is achieved. These results can serve as a reference for determining the operational conditions for the scale-up of gasification systems. • Co-gasification of WSS/PE was studied by Aspen Plus kinetic modeling. • A comprehensive parameter analysis was conducted based on the proposed model. • Maximum CO was obtained when gasifying pure waste shiitake substrate with CO 2. • The optimal conditions for the highest H 2 /CO ratio (1.58) were obtained. • The cold gas efficiency (CGE) value is promoted due to the cracking of tar. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The shiitake mushroom has gained popularity in the last decade, ranking second in the world for mushrooms consumed, providing consumers with a wide variety of nutritional and healthy benefits. It is often not clear the origin of these mushrooms, so it becomes of great importance to the consumers. In this research, different machine learning algorithms were developed to determine the geographical origin of shiitake mushrooms (Lentinula edodes) consumed in Korea, based on experimental data reported in the literature (δ13C, δ15N, δ18O, δ34S, and origin). Regarding the origin of shiitake in three categories (Korean, Chinese, and mushrooms from Chinese inoculated sawdust blocks), the random forest model presents the highest accuracy value (0.940) and the highest kappa value (0.908) for the validation phase. To determine the origin of shiitake mushrooms in two categories (Korean and Chinese, including mushrooms from Chinese inoculated sawdust blocks in the latter ones), the support vector machine model is chosen as the best model due to the high accuracy (0.988) and kappa (0.975) values for the validation phase. Finally, to determine the origin in two categories (Korean and Chinese, but this time including the mushrooms from Chinese inoculated sawdust blocks in the Korean ones), the best model is the random forest due to its higher accuracy value (0.952) in the validation phase (kappa value of 0.869). The accuracy values in the testing phase for the best selected models are acceptable (between 0.839 and 0.964); therefore, the predictive capacity of the models could be acceptable for their use in real applications. This allows us to affirm that machine learning algorithms would be suitable modeling instruments to determine the geographical origin of shiitake. [ABSTRACT FROM AUTHOR]

The shape and quantity of Lentinus edodes (commonly known as shiitake) fruiting bodies significantly affect their quality and yield. Accurate and rapid segmentation of these fruiting bodies is crucial for quality grading and yield prediction. This study proposed the YOLOv5seg-BotNet, a model for the instance segmentation of Lentinus edodes, to research its application for the mushroom industry. First, the backbone network was replaced with the BoTNet, and the spatial convolutions in the local backbone network were replaced with global self-attention modules to enhance the feature extraction ability. Subsequently, the PANet was adopted to effectively manage and integrate Lentinus edodes images in complex backgrounds at various scales. Finally, the Varifocal Loss function was employed to adjust the weights of different samples, addressing the issues of missed segmentation and mis-segmentation. The enhanced model demonstrated improvements in the precision, recall, Mask_AP, F1-Score, and FPS, achieving 97.58%, 95.74%, 95.90%, 96.65%, and 32.86 frames per second, respectively. These values represented the increases of 2.37%, 4.55%, 4.56%, 3.50%, and 2.61% compared to the original model. The model achieved dual improvements in segmentation accuracy and speed, exhibiting excellent detection and segmentation performance on Lentinus edodes fruiting bodies. This study provided technical fundamentals for future application of image detection and decision-making processes to evaluate mushroom production, including quality grading and intelligent harvesting. [ABSTRACT FROM AUTHOR]

Shiitake mushrooms (Lentinus edodes) are renowned as the "King of mountain treasures" in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms (Lentinus edodes) afforded five new compounds (1–5), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds (6–20). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A (4), (3S)-7-hydroxymellein (9), (3R)-6-hydroxymellein (11) and succinic acid (18) exhibited strong NO inhibitory effects (IC50 < 35 μM), and that (3S)-5-hydroxymellein (10) and (3R)-6-hydroxymellein (11) exhibited potent TNF-α inhibitory effects (IC50 < 80 μM) and were more potent than the positive control, Indomethacin (IC50 = 88.5 ± 2.1 μM). The antioxidant activity test showed that (3R)-6-hydroxymellein (11) had better DPPH radical scavenging activity (IC50 = 25.2 ± 0.5 μM). [ABSTRACT FROM AUTHOR]

Key Clinical Message: Shiitake mushroom‐induced flagellate dermatitis is a rare but important condition to consider in patients presenting with pruritic skin lesions following mushroom ingestion, especially in regions where such cases are uncommon. Early recognition and appropriate management with oral and topical steroids are crucial for effective symptom resolution and preventing complications. Clinicians should be aware of the characteristic rash and the temporal relationship between mushroom consumption and rash onset. Educating patients about the risks associated with consuming raw or undercooked shiitake mushrooms is essential to prevent recurrence. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigates the potential synergy effect of Ganoderma lucidum and Lentinus edodes mushroom extracts delivered through niosomes (composed of Span 40, Tween 40, and cholesterol) for anti‐cancer and antimicrobial applications. GC–MS analysis revealed bioactive compounds such as d‐limonene, ascorbic acid, and ergosterol in the extracts, known for their anti‐cancer and antimicrobial effects. The niosomal formulations exhibited improved physical properties, with sizes ranging from 96 to 160 nm and polydispersity index (PDI) values in the range of 0.29–0.54, suggesting that the niosomes had an acceptable size distribution and homogeneity. In cell culture studies, the niosomal formulations demonstrated significant cytotoxic effects on A549 lung cancer cells, with the combination of both extracts leading to a notable decrease in cell viability to 14.86%. Additionally, the combination of G. lucidum and L. edodes extracts in niosomal form showed varying and potent antimicrobial properties against pathogenic bacteria (Pseudomonas aeruginosa and Staphylococcus aureus) and fungi (Candida albicans) with lower minimum inhibitory concentration (MIC) values compared to their free form, indicating a potential synergistic effect. The findings highlight the potential synergistic anti‐cancer and antimicrobial effects of the combined mushroom extracts delivered through niosomes, offering valuable insights for developing novel drug delivery systems. [ABSTRACT FROM AUTHOR]

Selenium-enriched Lentinus edodes (SL) is a kind of edible fungi rich in organic selenium and nutrients. Monascus purpureus with high monacolin K (MK) production and Saccharomyces cerevisiae were selected as the fermentation strains. A single-factor experiment and response surface methodology were conducted to optimize the production conditions for MK with higher contents from selenium-enriched Lentinus edodes fermentation (SLF). Furthermore, we investigated the nutritional components, antioxidant capacities, and volatile organic compounds (VOCs) of SLF. The MK content in the fermentation was 2.42 mg/g under optimal fermentation conditions. The organic selenium content of SLF was 7.22 mg/kg, accounting for 98% of the total selenium content. Moreover, the contents of total sugars, proteins, amino acids, reducing sugars, crude fiber, fat, and ash in SLF were increased by 9%, 23%, 23%, 94%, 38%, 44%, and 25%, respectively. The antioxidant test results demonstrated that 1.0 mg/mL of SLF exhibited scavenging capacities of 40%, 70%, and 79% for DPPH, ABTS, and hydroxyl radicals, respectively. Using gas chromatography–ion mobility spectrometry technology, 34 unique VOCs were identified in SLF, with esters, alcohols, and ketones being the main components of its aroma. This study showed that fungal fermentation provides a theoretical reference for enhancing the nutritional value of SL. [ABSTRACT FROM AUTHOR]

Introduction: The prevalence of age-related diseases, including obesity (a lipid metabolism disorder), increases with the increase in a dog's lifespan. Most of agerelated diseases are associated with oxidative stress by excessive production of reactive oxygen species (ROS) from impaired mitochondrial functions. Safe and effective supplements with antioxidative and anti-inflammatory activities are required to prevent obesity and associated complications. Shiitake mushroom exhibit various functions including antioxidant activity. We investigated the effect of shiitake powder supplementation in healthy dogs. Methods: Shiitake powder was supplemented at a dose of 800 mg/kg body weight/day for 4 weeks. The dose was set as 0.60-0.65 mg/kg/day of eritadenine, a hypocholesterolemic factor. Results: The body weight and body condition score of the dogs did not change after shiitake supplementation. In contrast, plasma total cholesterol concentrations decreased and superoxide dismutase activity and leukocyte sirtuin1 mRNA expression increased significantly in the dogs that received the supplement. Discussion: Oral administration of shiitake powder increased antioxidative activity. The supplement may be useful in ameliorating the signs of age-related diseases, including obesity, in dogs. [ABSTRACT FROM AUTHOR]

Multispectral imaging (MSI) is an emerging technique that ranges from light spectrum of UV–NIR (405–970 nm) used for rapid determination of phenolic contents. The current study focuses on the determination of total phenolic content (TPC) in a fast and non‐invasive way in hot‐air dehydrated Lentinus edodes. The spectral information of MSI has been combined with various chemometrics like partial least squares (PLS), back propagation neural networks (BPNN), and least squares‐support vector machines (LS‐SVM) for the quantitative prediction of phenolic contents. Fresh mushrooms possessed 1.49 and 1.73 GAE g kg−1 TPC in processed samples at 10% moisture content. Comparing models, PLS acquired significant Rp with a lower RMSEP of 0.9980 and 0.1039 and was considered an outstanding algorithm, followed by LS‐SVM of 0.9777 and 0.1417 coefficient of determination and error of prediction data set, respectively. It is concluded that MSI spectroscopy produces highly significant results to determine functional food properties in a rapid and non‐destructive way. The present study will provide a strong platform for the fast online determination of phenolic profile of agricultural commodities. Practical applications: Utilization of spectroscopy for non‐destructive detection of phenolic contents is defined through the combination of chemometrics with spectra of multispectral imaging system and emphasizes control processing of postharvest horticulture produces. Prediction results R2 above 80% describe that these chemometrics are successfully capable of estimating total phenolic contents in control processing for quality preservation. [ABSTRACT FROM AUTHOR]

Eritadenine from shiitake mushroom is a secondary metabolite with hypocholesterolemic, hypotensive and antiparasitic properties, thus promising for pharmaceutical and agricultural applications. Eritadenine is obtained from submerged mycelial cultures of shiitake, but the actual yields remain unsatisfactory to explore potential applications or industrial-scale production. In this study, green and blue LED lights were tested to increase yields of eritadenine in submerged cultures of shiitake. Notably, blue LEDs increased yields by 13–14 times, reaching 165.7 mg/L, compared to darkness (11.2 mg/L) and green light (12.1 mg/L) (p < 0.05, Tukey test). Nitrogen sources yeast extract (YE) and peptone (at 2 g/L) increased eritadenine production. YE promoted 22.6 mg/L, while peptone 18.3 mg/L. The recovery of eritadenine was evaluated using amberlite and activated charcoal (AC) adsorption isotherms. AC demonstrated the highest adsorption rate, with 75 mg of eritadenine per gram of AC, according to the Freundlich isotherm. The desorption rate reached 93.95% at pH 10. The extract obtained from submerged cultures had eritadenine content of 63.31%, corresponding to 87.86% of recovery, according to HPLC analysis. Furthermore, the novel bioherbicidal potential of eritadenine was tested on in vitro Chrysanthemum morifolium plants. The cultures extract containing eritadenine had a detrimental impact on plant development, generating mortality of 100% at 3%, 0.5%, and 0.25%. Moreover, pure eritadenine exhibited a phytotoxic effect similar than glyphosate on leaves, stems and roots. These findings highlight the significant bioherbicidal properties of eritadenine. Further studies are needed to understand the biosynthetic pathway of eritadenine and its bioherbicidal properties on weeds and illicit crops. [ABSTRACT FROM AUTHOR]

The sampling technique is commonly used in research investigations to more accurately estimate data with greater precision, at a lower cost and in less time. In plant DUS (distinctness, uniformity, and stability) testing, many quantitative characteristic data usually need to be obtained through individual measurements. However, there is currently no scientific method for determining the appropriate sampling size. The minimum number of testing samples for DUS testing was calculated based on the theory of sample size in descriptive studies and was validated through simple random sampling. The results show that the quantitative characteristics for the edible mushroom Shiitake (Lentinula edodes) in DUS testing were uniform. The calculated results show that 10 fruiting bodies for a single measurement were sufficient. Furthermore, the outcomes of the random sampling revealed that the mean of 10 samples did not significantly differ from the mean of all data. When the sample size exceeded 10, Cohen's kappa statistic suggested that the conclusion of distinctness was very close to the near-perfect agreement. Reducing the number of samples did not affect the uniform assessment. This study suggests that the theory of sample size in descriptive studies could be applied to calculate the minimum sample size in DUS testing, and for Shiitake DUS testing, measuring 10 fruiting bodies was sufficient. [ABSTRACT FROM AUTHOR]

Shiitake (Lentinula edodes) is one of the most widely grown and consumed mushroom species worldwide. They are a potential source of food and medicine because they are rich in nutrients and contain various minerals, vitamins, essential macro- and micronutrients, and bioactive compounds. The reuse of agricultural and industrial residues is crucial from an ecological and economic perspective. In this study, the running length (RL) of L. edodes cultured on 64 substrate compositions obtained from different ratios of bagasse (B), wheat bran (WB), and beech sawdust (BS) was recorded at intervals of 5  days after cultivation until the 40th day. Multilayer perceptron-genetic algorithm (MLP-GA), multiple linear regression, stepwise regression, principal component regression, ordinary least squares regression, and partial least squares regression were used to predict and optimize the RL and running rate (RR) of L. edodes. The statistical values showed higher prediction accuracies of the MLP-GA models (92% and 97%, respectively) compared with those of the regression models (52% and 71%, respectively) for RL and RR. The high degree of fit between the forecasted and actual values of the RL and RR of L. edodes confirmed the superior performance of the developed MLP-GA models. An optimization analysis on the established MLP-GA models showed that a substrate containing 15.1% B, 45.1% WB, and 10.16% BS and a running time of 28 days and 10  h could result in the maximum L. edodes RL (10.69  cm). Moreover, the highest RR of L. edodes (0.44  cm d−1 ) could be obtained by a substrate containing 30.7% B, 90.4% WB, and 0.0% BS. MLPGA was observed to be an effective method for predicting and consequently selecting the best substrate composition for the maximal RL and RR of L. edodes. [ABSTRACT FROM AUTHOR]

Objective: This study was conducted to investigate the purification process aimed at obtaining a shiitake glycoprotein with lead eliminating effect, and to explore its preventive and therapeutic efficacy against lead acetate-induced lead toxicity in a rat model. Methods: The crude polysaccharide was extracted from shiitake mushrooms using a hot water extraction method, followed by further purification involving protein removal and chromatography techniques to obtain the bioactive glycoprotein. The molecular characteristics of the glycoprotein were determined through various analytical methods, including infrared spectroscopy analysis, monosaccharide composition analysis, N-terminal amino acid sequencing, and internal amino acid sequence analysis. To evaluate the bioactive potential of shiitake polysaccharide-peptide in addressing lead poisoning in rats, 63 male Sprague-Dawley rats were randomly distributed into nine groups, including a control group, a model group, a positive control group, and shiitake glycoprotein treatment groups at doses of 4, 8 and 160 mg/kg, as well as shiitake fruiting body treatment groups at doses of 4, 12 and 36 g/kg. Lead poisoning was induced in the rats via intraperitoneal injection of lead acetate. The rats were administered polysaccharide-peptide and shiitake fruiting body treatments for a duration of 30 days, with observations made regarding their physical condition. Parameters assessed included body weight, lead content in blood and various organs, as well as biochemical markers in serum. Results: The monosaccharide composition analysis showed that the purified shiitake glycoprotein (LEPP) was composed of glucose, mannose, galactose, glucuronic acid, xylose, fucose, ribose, galacturonic acid, arabinose and rhamnose. The amino acid sequence analysis showed that the N-terminal sequence was MPEQVVVADA, indicating that the shiitake glycoprotein had polysaccharide and protein components. The findings indicated that shiitake glycoprotein effectively promoted weight gain in rats afflicted with lead poisoning. It significantly reduced lead concentrations in both blood and liver, mitigated lead deposition within the liver, enhanced the activities of superoxide dismutase (SOD) and catalase (CAT) in the serum, lowered the levels of malondialdehyde (MDA) （P

This study developed dried shiitake mushrooms through belt-conveyor combined microwave-hot air (MWHAB) drying, comparing it with hot air (HA) drying. MWHAB drying, with microwave powers ranging from 300 W to 600 W at 65 °C, was contrasted with HA drying at the same temperature. Both blanched and unblanched samples were dried to a final moisture content of 11.1% (d.b.). The research evaluated drying kinetics, specific energy consumption (SEC), and various quality aspects, including color, shrinkage, rehydration, texture, and microstructure. Results showed that blanched samples dried with MWHAB at 600 W significantly reduced drying times and SEC by 76.9% and 77.3%, respectively, compared to HA drying. Dried MWHAB products exhibited lower shrinkage and hardness but higher rehydration, larger pore sizes, and void area fraction than HA. Although no significant color differences were observed, MWHAB drying at 600 W yielded lower values for shrinkage and hardness, and higher values for rehydration, void area fraction, and larger pore sizes than other cases. Additionally, unblanched dried samples displayed reduced shrinkage and hardness but increased color values, rehydration, larger pore sizes, and void area fraction compared to blanched samples. Optimal shiitake mushroom production is recommended using unblanched samples dried with MWHAB at 600 W microwave power. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms' (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography–ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2 content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products. [ABSTRACT FROM AUTHOR]

Stipes are the major waste from the processing of Lentinus edodes. To make full use of L. edodes stipes (LES), different fractions of LES polysaccharides (LESPs) were first obtained by water extraction and gradient ethanol precipitation. Afterwards, the LES residues were treated with an optimal combination of Aspergillus niger and Saccharomyces cerevisiae for the preparation of soluble/insoluble dietary fibers (LESS/LESI) using the response surface methodology and the Box-Behnken design. Subsequently, the in vitro immunomodulatory activity of LESPs and LESS, as well as the adsorption capacities of LESI were evaluated. The results showed that LESPs were neutral polysaccharides, mainly containing glucose. The optimal parameters for modifying the residues of LES were the followings: 4% (w/w) A. niger, 8% (w/w) S. cerevisiae, 31 ℃, 3 d, and a solid–liquid ratio of 1:12.5 in a yield of 14.73%/82.45% of LESS/LESI, respectively. The in vitro immunomodulatory activity assays revealed that LESPs and LESS had potent immunostimulatory activity to increase phagocytosis, acid phosphatase activity and nitric oxide production of RAW264.7 murine cell macrophages. The evaluation of adsorption capacities revealed that LESI owned stronger water holding capacity, oil holding capacity and water swelling capacity. This research could provide an effective way to fully utilize discarded L. edodes stipes with high added-value. An effective strategy was built to fully utilize discarded L. edodes stipes by preparing polysaccharides (LESPs-20, LESPs-50 and LESPs-80), soluble and insoluble dietary fibers (LESS/LESI). Their products showed immunomodulatory activity and adsorption capacities. [ABSTRACT FROM AUTHOR]

During the cultivation of Lentinula edodes, brown film was formed; however, the microbiome associated with brown film has not been examined. We investigated bacterial communities and attempted to find potential bacterial biomarkers on the brown film for distinguishing different flushes of L. edodes cultivation. In bacterial composition, Firmicutes was a dominant bacterium in the first flush, and Proteobacteria was a dominant bacterium in the third flush (last flush). The first flush group showed a significant difference in the structure of bacterial communities compared to the third flush group. In biomarker screening, Bacillus was selected in the first flush group, and Burkholderia-Caballeronia-Paraburkholderia and Sphingomonas were selected in the third flush group by linear discriminant analysis. These findings suggested that Bacillus, and Burkholderia-Caballeronia-Paraburkholderia and Sphingomona are potential bacterial biomarkers for determining early stage and late stage of L. edodes cultivation, respectively. [ABSTRACT FROM AUTHOR]

The shiitake mushroom (Lentinula edodes) is globally valued for its nutrition and medicinal properties. New technologies aim to increase production with less environmental impact, considering materials such as charcoal for substrate enrichment. This manuscript evaluated the effect of fine charcoal (FC) on the substrate formulation of two L. edodes strains (LED 20/11 and LED 20/12). The substrate consisted of 72% eucalyptus sawdust, 12.5% rice bran, 12.5% wheat bran, and 3% calcium carbonate (control treatment without charcoal). Treatments with FC proportionally reduced the use of sawdust, with doses of 1%, 2%, 4%, 8%, and 16% (relative to the substrate material). Yield, mushroom number, and mushroom weight were evaluated. The concentration of FC significantly affected the parameters analyzed, especially at the 4% dose. A negative correlation between mushroom number and weight was observed. For yield, the control treatment and the lowest dose of FC (1%) had the highest yields for the first harvest. Strain LED 20/12 showed lower yield variability due to the percentage of FC applied to the substrate. The incorporation of FC into the substrate for shiitake cultivation demonstrates efficacy; however, both the concentration and strain used are limiting factors for its applicability. [ABSTRACT FROM AUTHOR]

Ribosome-inactivating proteins (RIPs) are a group of proteins with rRNA N-glycosylase activity that irreversibly inhibit protein synthesis and consequently cause cell death. Recently, an RIP called ledodin has been found in shiitake; it is cytotoxic, strongly inhibits protein synthesis, and shows rRNA N-glycosylase activity. In this work, we isolated and characterized a 50 kDa cytotoxic protein from shiitake that we named edodin. Edodin inhibits protein synthesis in a mammalian cell-free system, but not in insect-, yeast-, and bacteria-derived systems. It exhibits rRNA N-glycosylase and DNA-nicking activities, which relate it to plant RIPs. It was also shown to be toxic to HeLa and COLO 320 cells. Its structure is not related to other RIPs found in plants, bacteria, or fungi, but, instead, it presents the characteristic structure of the fold type I of pyridoxal phosphate-dependent enzymes. Homologous sequences have been found in other fungi of the class Agaricomycetes; thus, edodin could be a new type of toxin present in many fungi, some of them edible, which makes them of great interest in health, both for their involvement in food safety and for their potential biomedical and biotechnological applications. [ABSTRACT FROM AUTHOR]

Background: Therapeutic products obtained from nature have been gaining attention for health improvement, disease treatment, and drug development. Traditional therapeutic compounds from plants, animals, and microorganisms and their bioactive constituents have led to the development of therapeutics for various diseases, including cancer. Mushrooms are widely consumed products because of their nutritional and therapeutic potential. Materials and Methods: This study aimed to extract partially purified polysaccharides from Lentinus edodes (PLE) to a study to identify bioactive compounds by GC-MS and HPLC. Furthermore, we examined PLE to identify its antioxidant potential and effect on breast cancer cells (MCF-7 cell lines). Results: GC-MS revealed the presence of 45 bioactive components from PLE, and HPLC analysis showed the presence of β-glucan. Furthermore, PLE showed potential antioxidant activity, which was confirmed by significant free radical (DPPH, FRAP, and ABTS) scavenging and total antioxidant activity analysis. In addition, PLE showed noteworthy anticancer activity, substantiated by decreased cell viability in a dose-dependent manner (100, 200, 300, and 400µg/mL) manner. On the other hand, RT-PCR analysis revealed that PLE potentially up-regulated caspase-3, toll-like receptor 4, and Bcl-2-associated X protein and concurrently down-regulated B-cell lymphoma 2 (Bcl-2), which confirmed that PLE can induce apoptosis in MCF-7 cancer cells. Conclusion: Hence, this study revealed that PLE can induce apoptosis in cancer cells and fight against breast cancer through its antioxidant potential. These results recommend that PLE might be considered a nutraceutical for managing breast cancer. [ABSTRACT FROM AUTHOR]

Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the "bone of wine". In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (Lentinula edodes) were investigated through high-throughput sequencing technology and headspace gas chromatography–ion migration spectroscopy (HS-GC-IMS), using traditional wheat yeast as a control. The results showed that 1593 genera and 5507 species were identified among the four types of yeast, with Aspergillus and Paecilomyces being the most dominant microorganisms at the genus level. Carbohydrate, coenzyme, and amino acid metabolism may be the main metabolic processes of the dominant microorganisms in Jiuqu. In terms of flavor, a total of 79 volatile substance monomers and some dimers were detected from four types of Jiuqu raw materials, with the main substances being 12 aldehydes, 19 ketones, 13 alcohols, 19 esters, 4 olefins, 1 acid, 3 ethers, 4 furans, 1 pyrazine, 1 pyridine, 1 triethylamine, and 1 thiazole. The correlation results indicate that Aspergillus, Lactobacillus, and Vibrio correlate significantly with the volatile flavor compounds unique to shiitake mushrooms and also have a positive effect on alcohol, esters, and furans. These results could shed light on the selection of Lentinula edodes as a fermentation starter for Huangjiu in the Qinba Mountain area. [ABSTRACT FROM AUTHOR]

In order to realize the automatic picking of shiitake mushrooms and reduce the risk of damage to shiitake mushrooms in the picking process, this paper designed a shiitake mushroom picking grasper. First, this paper carries out mechanical tests of compression and stress relaxation on sections of shiitake mushroom stipes, and establishes the component stress relaxation equations of shiitake mushroom stipes. The compression mechanical characteristics of the entire mushroom stipe are then analyzed using finite element analysis, with a mean square error of less than 5% compared to actual results. Second, based on the actual picking experience, this paper proposes an "L"-shaped three-finger picking grasper, and analyzes the mechanical relationship between the grasper's gripping force, twisting separation torque, and servo output torque. Furthermore, according to the mechanical constitutive model of mushroom stipes, the optimal twisting separation torque and corresponding servo motor output torque for the grasper are determined. The picking grasper designed in this paper was tested for picking mushrooms of different growth periods, and the test results show that the picking grasper designed in this paper is able to grasp and separate the mushrooms quickly and without damage. [ABSTRACT FROM AUTHOR]

The polysaccharides derived from Lentinula edodes exhibit highly desirable bioactivities with significant commercial potential. However, obtaining them has presented challenges due to the complex matrix of natural products. This study aims to address this issue by purifying polysaccharides from expired shiitake mushrooms using a fixed-bed column with activated carbon. Temperature and mobile phase were investigated. Results showed that 40% of the total sugars present in the initial sample can be recovered. Moreover, all assays showed antioxidant activity. In total, five polysaccharides were identified. The monosaccharide composition of all exopolysaccharides (EPS) was composed only of glucose and their respective molecular weights were 4.2 $ \times $ × 104 kDa; 2.5 $ \times $ × 104 kDa; 9.3 $ \times $ × 103 kDa; 2.6 $ \times $ × 103 kDa; and 1.1 $ \times $ × 103 kDa determined by high-performance liquid chromatography (HPLC) analysis. These results demonstrated the potential of shiitake for further exploration and optimization, indicating the possibility of even greater advancements in the extraction process and the commercial feasibility of these valuable compounds. [ABSTRACT FROM AUTHOR]

Enterotoxigenic Escherichia coli (ETEC) is the major diarrhoea-causing pathogen worldwide. Fimbria–receptor recognition is the primary step when attachment of ETEC to the intestine occurs. This study aims to evaluate the potential of some traditional foods, particularly those rich in β-glucans, as analogues for fimbriae or receptors in reducing ETEC colonisation. The adhesion test (AT) demonstrated that aqueous extracts of highland barley (EHB), black rice (EBR) and little millet (ELT) at concentrations of 2% and 1% could attach to more ETEC K88ac (p < 0.001), as well as aqueous extracts of shiitake (EST) (p < 0.01). The competition test (CT) revealed that EHB and EST significantly prevented ETEC K88ac from adhering to intestinal epithelial cells (IPEC-J2) at 2% (p < 0.01) and 1% (p < 0.05). In the Exclusion Test (ET) and the displacement test (DT), the food samples were unable to impair ETEC colonisation in terms of blocking receptors or removing attached pathogens. These results demonstrate how some traditional foods such as highland barley and shiitake contain bioactive compounds that interfere with the attachment of ETEC to the intestinal epithelium, and their potential in the prevention and treatment of ETEC diarrhoea. [ABSTRACT FROM AUTHOR]

White-button (Agaricus bisporus) and shiitake (Lentinula edodes) mushrooms are widely consumed worldwide because of their organoleptic properties but also their bioactive compounds such as β-glucans, ergosterol, and phenolic compounds. Although these mushrooms can be eaten as raw food, they are usually subjected to household cooking treatments, so their effect on the stability of these molecules was evaluated in this work. The results showed that frying reduced β-glucan and ergosterol content but protected mushrooms from the loss of phenolic compounds that were mainly affected by boiling, being this procedure able to increase β-glucans and ergosterol concentrations. It can be concluded that culinary treatments had differential effects depending on the specific molecule, so they should be applied or avoided considering the target compound. Moreover, further research is encouraged to fully understand the mechanisms involved in the content variations and the impact on the biological activity of these mushrooms. [ABSTRACT FROM AUTHOR]

The cultivation of shiitake mushrooms (Lentinula edodes) is increasing rapidly due to their nutritional and medicinal benefits. Previously, we evaluated different substrates for cultivating L. edodes mushrooms but did not determine the impact of these substrates on the nutritional contents. Thus, the aim of this study was to evaluate the nutritional values of Lentinula edodes mushrooms cultivated on seven different substrates. Samples of fruiting bodies were oven-dried at 45°C for 72 h and grinded by a mill to a particle size of

Traditional meat products are made with large amounts of saturated fat and binders such as starch, which increase calories and move away from current consumer trends that seek low-fat products with natural ingredients. Shiitake mushroom has beneficial health properties and it can be used as a fat substitute in processed meat products. We aimed to identify the effects of incorporating shiitake powder into chorizo sausages as a fat substitute. Shiitake powder was characterized and five formulations of chorizo sausage were developed: control and four experimental samples with 30, 40, 50 and 100% fat substitution (the latter included 50% of shiitake powder and 50% of olive oil). The experimental sausage showed a greater moisture, lower lipid content, and less cooking loss. The samples with shiitake powder were darker and less red than the control. Texture parameters were not affected by substituting 40% of fat with shiitake powder. The treatment with 40% fat substitution had a greater insoluble fiber content and a lower aerobic mesophile count (CFU/g) than the control. No significant differences were found in the fatty acids profile. The samples with shiitake powder had a moderate level of sensory acceptance which might be associated with the consumers’ lack of familiarity with shiitake. Consumers may accept comminuted sausages in which a maximum of 40% of fat is substituted with shiitake powder. Such products have an adequate nutritional composition, as well as acceptable physicochemical, technological, and microbiological properties.

Medicinal mushrooms are multicomponent mixtures (MOCSs). They consist of a large number of individual compounds, each with different chemical structures, functions, and possible pharmacological activities. In contrast to the activity of an isolated pure substance, the effects of the individual substances in a mushroom or its extracts can influence each other; they can strengthen, weaken, or complement each other. This results in both advantages and disadvantages for the use of either a pure substance or a multicomponent mixture. The review describes the differences and challenges in the preparation, characterization, and application of complex mixtures compared to pure substances, both obtained from the same species. As an example, we use the medicinal and culinary mushroom Lentinula edodes, shiitake, and some of its isolated compounds, mainly lentinan and eritadenine. [ABSTRACT FROM AUTHOR]

Harvested edible mushrooms decay quickly due to the growth of spoilage bacteria. The current study revealed the variations of bacterial communities and the growth behaviors of potential spoilage bacteria inhabiting harvested edible fruiting bodies of Lentinus edodes, Pleurotus ostreatus, and Hypsizygus marmoreus at an ambient temperature of 25 °C. The composition and abundance of the bacterial community inhabiting the mushrooms were analyzed by high-throughput sequencing method and quantitative PCR, respectively. Then, the growth models of potential spoilage bacterial populations were tested by nonlinear regression using Gompertz mathematical models. The results indicated that the 16S rRNA gene abundance of the bacterial community in the fruiting body of H. marmoreus was increased from 1.45 × 104 copies/g.d.m. (copies per gram of dry material) to 3.37 × 106 copies/g.d.m. after 72 h storage. For the bacterial community composition, the enteric bacteria cluster, Pseudomonas, Burkholderia, Lactococcus, Sphingobacterium, and Stenotrophomonas, were predominant bacterial populations and varied notably in the harvested edible mushrooms. The bacterial community's metabolism pathways related to the growth were active in harvested edible mushrooms. Finally, the fitting plots of nonlinear regression indicated that the potential spoilage bacterial populations' growth parameters differed among the mushrooms. The Pseudomonas, enteric bacteria cluster, and Stenotrophomona inhabiting the fruiting body of H. marmoreus reached a stationary phase within the 12 h storage; however, the enteric bacteria cluster, Pseudomonas, Chryseobacterium, Stenotrophomonas, and Burkholderia inhabiting fruiting body of P. ostreatus and L. edodes would continue to increase in the storage of the mushrooms. The current study helps monitor the spoilage microorganisms and predict the shelf life of harvested edible mushrooms. [ABSTRACT FROM AUTHOR]

BACKGROUND: Non‐fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention because of their crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging from 0 to 14 days) of fresh L. edodes on quality characteristics of EPD‐ processed mushroom crisps was evaluated. RESULTS: The weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness were reduced by 6.14%, 40.70% and 43.57%, respectively, after 14 days storage. The puffing degree of mushroom crisps was initially increased to its highest value (55.95%) on the 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes on the 4th day of storage. Free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas it increased initially to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre‐dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed that fresh L. edodes stored at different times had a remarkable effect on quality characteristics of mushroom crisps. CONCLUSION: Fresh L. edodes stored at 4 ± 1 °C for 4 days is recommended for fabrication of mushroom crisps with superior quality. This study provides a theoretical basis for selection of a suitable storage time for fresh L. edodes before EPD of crisps. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

A small object Lentinus Edodes logs contamination detection method (SRW-YOLO) based on improved YOLOv7 in edge-cloud computing environment was proposed to address the problem of the difficulty in the detection of small object contaminated areas of Lentinula Edodes logs. First, the SPD (space-to-depth)-Conv was used to reconstruct the MP module to enhance the learning of effective features of Lentinula Edodes logs images and prevent the loss of small object contamination information, and improve the detection reliability of resource-limited edge devices. Meanwhile, RepVGG was introduced into the ELAN structure to improve the efficiency and accuracy of inference on the contaminated regions of Lentinula Edodes logs through structural reparameterization. This enables models to run more efficiently in mobile edge computing environments while reducing the burden on cloud computing servers. Finally, the boundary regression loss function was replaced with the WIoU (Wise-IoU) loss function, which focuses more on ordinary-quality anchor boxes and makes the model output results more accurate. In this study, the measures of Precision, Recall, and mAP@0.5 reached 97.63%, 96.43%, and 98.62%, respectively, which are 4.62%, 3.63%, and 2.31% higher compared to those for YOLOv7. Meanwhile, the SRW-YOLO model detects better compared with the current advanced one-stage object detection model, providing an efficient, accurate and practical small object detection solution in mobile edge computing environments and cloud computing scenarios. [ABSTRACT FROM AUTHOR]

Shiitake mushroom (Lentinula edodes) is one of the most popular and widely cultivated mushrooms, especially in East Asia. Temperature is the critical factor affecting fruiting body induction. Due to climate change and increasing fuel costs, there is a growing demand for breeding L. edodes strains that fruit at higher temperatures. This study constructed a linkage map using 94 single spore isolates (SSIs) from the hybrid strain MCR 487 derived from crossing the high-temperature type (H-type) strain KRCF 1097 and the low to medium-temperature type (LM-type) strain KRCF 1101. Quantitative trait loci (QTLs) associated with higher-temperature fruiting ability were analyzed using 92 dikaryotic strains obtained from crossing SSIs from MCR 487 with the L-type strain KRCF 1098SS-2. Four QTLs (qTF1-4) controlling temperature for fruiting body induction were identified on the linkage map. Specific DNA marker was developed based on the sequence of the H-type qTF1, enabling the selection of strains capable of fruiting at higher temperatures. This study demonstrates that genome sequencing and QTL analysis can be used to obtain parental strains for breeding L. edodes strains suited for higher temperature cultivation, offering promising prospects for future breeding strategies. [ABSTRACT FROM AUTHOR]

A growing number of traditional agricultural systems around the world have been designated Globally Important Agricultural Heritage Systems (GIAHS), as they are exemplars of the accumulated wisdom of human communities and their close relationship with the local ecology. Heritage inscription is a strategy used to conserve and increase awareness of this inheritance. However, the role of scientists in the construction and inscription of the agricultural heritage has been understudied. Through a qualitative methodology and participatory-observation research, this study examines biocultural heritage construction in a GIAHS in the Kunisaki Peninsula of Oita, Japan. Drawing on actor-network theory and based on the experience of scientists who specialise in traditional log-cultivated shiitake farming, this study demonstrates the role of non-human actors – a fungus-covered chip and shiitake, in particular – in the heritagisation process and the role of scientists in stabilising and destabilising the heritage network. I find that the heritage inscription process of the tradition of log-cultivated shiitake farming has created a new form of identity and moral capital associated not only with the conservation of Japanese food and agricultural heritage but also with the continued existence of local rural villages, protection of national food security and global environmental health. [ABSTRACT FROM AUTHOR]

This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect. [ABSTRACT FROM AUTHOR]

This article provides an overview of the global mushroom market and its potential for growth. It highlights China as a major player in the market, with their low-priced mushrooms posing challenges for Brazilian producers. The article suggests that Brazil could increase its competitiveness by integrating the mushroom industry with other agri-food industries, particularly through the use of spent mushroom substrate (SMS) in a circular economy model. It also discusses the increasing cultivation of Shiitake, Shimeji, and Black ear mushrooms, and the opportunities for Brazil in the "In natura" segment. The article emphasizes the importance of reducing production costs and minimizing environmental impacts in order to succeed in the mushroom market. [Extracted from the article]

Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 °C for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions. [ABSTRACT FROM AUTHOR]

Pink staining in shiitake (Lentinula edodes (Berk.) Pegler) billets (Quercus griffithii Hook.f. and Thomson ex Miq.) causing the inhibition of shiitake mycelium and a reduction in shiitake production was observed throughout Bhutan in 2017-2018. Completion of Koch's postulates confirmed the causal agent to be Scytalidium cuboideum, a first record of this disease in shiitake billets in Bhutan. In failed billets, it was observed that there was no growth of shiitake mycelium from the spawn. Trials suggest that S. cuboideum is responsible for the occurrences of poor colonisation by shiitake spawn--even when pink staining is not evident. Warm temperatures favour S. cuboideum, with shiitake able to sometimes overcome low rates of infection when incubated at low temperatures. [ABSTRACT FROM AUTHOR]

Objective: To determine whether Lentinula edodes (L edodes) cultured on eucalyptus chips in the Ecuadorian highland generates antioxidant metabolites and anti-inflammatory effects. Methods: Total phenolic content was determined by the Folin-Ciocalteu reaction, the in vitro antioxidant activity of L edodes extracts was evaluated by the DPPH method and the in vivo anti-inflammatory activity was studied in mice. The chemical composition was studied by phytochemical screening and gas chromatography/mass spectrometry (GC/MS). Results:Total phenols were higher in extracts with increasingly high-water content. The antioxidant activity was robust and significantly strong in these extracts, suggesting the active metabolites are water-soluble. The anti-inflammation activity was significant in aqueous extracts only. Phytochemical screening indicated an overall similar composition to the literature reported earlier. GC/MS detected galactitol, trehalose, xylitol, phosphoric acid and octadecanoic acid among the most abundant metabolites. Conclusions: Cultivation on eucalyptus biomass at the Ecuadorian highlands retains the overall chemical composition, the phenolic content, antioxidant levels, and the in vivo anti-inflammatory activity of L edodes. The 11.3% content of trehalose observed is interesting for its capacity to control cellular stress damage. [ABSTRACT FROM AUTHOR]