Skip to main content
SpringerLink
Log in

Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Shiitake mushroom stipes, the main by-products during mushroom processing, were often abandoned as waste. For the full utilization of the stipes, the main nutrients, minerals, free amino acids, non-volatile and volatile compounds in the stipes of shiitake mushroom were investigated. Results showed that the stipes contained 82.94 g/kg fiber and 439.56 g/kg carbohydrate, which were significantly higher than that in caps, and calcium content in stipes (370.10 g/kg) was significant higher than that in caps. 18 amino acids and the ratio of essential and nonessential amino acids in stipes were more closely to model protein than those in caps, while taste amino acids contents and flavor 5ʹ-nucleotides in stipes were significantly lower than those in caps, and equivalent umami concentration in stipes was one-fifth of that in caps. In addition, the main volatile compounds showed no significant difference in both stipes and caps. Thus, the stipes were more nutritional than caps in the contents of fiber, carbohydrate and calcium, and could be used as dietary ingredients to enrich them for health benefit.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. P.S. Bisen, R.K. Baghel, B.S. Sanodiya, G.S. Thakur, G.B.K.S. Prasad, Lentinus edodes: a macrofungus with pharmacological activities. Curr. Med. Chem. 17(22), 2419–2430 (2010). https://doi.org/10.2174/092986710791698495

    Article  CAS  PubMed  Google Scholar 

  2. M. Dermiki, N. Phanphensophon, D.S. Mottram, L. Methven, Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chem. 141(1), 77–83 (2013). https://doi.org/10.1016/j.foodchem.2013.03.018

    Article  CAS  PubMed  Google Scholar 

  3. T. Rahman, M. Choudhury, Shiitake mushroom: a tool of medicine. Bangladesh J. Med. Biochem. 5(1), 24–32 (2012). https://doi.org/10.3329/bjmb.v5i1.13428

    Article  Google Scholar 

  4. China Edible Fungi Association (2016) Notice on the results of 2015 annual output, output value and export statistics of edible fungus in China (China Edible Fungi Association [2016]35). http://www.cefa.org.cn/2016/10/27/9918.html. Accessed 27 Oct 2016

  5. J. Vetter, Chitin content of cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes. Food Chem. 102(1), 6–9 (2007). https://doi.org/10.1016/j.foodchem.2006.01.037

    Article  CAS  Google Scholar 

  6. B. Ribeiro, R. Lopes, P.B. Andrade, R.M. Seabra, R.F. Goncalves, P. Baptista, P.C. Valentao, Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes. Food Chem. 110(1), 47–56 (2008). https://doi.org/10.1016/j.foodchem.2008.01.054

    Article  CAS  PubMed  Google Scholar 

  7. Z. Zhang, H. Song, Z. Peng, Q. Luo, J. Ming, G. Zhao, Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods. J. Food Eng. 109(3), 406–413 (2012). https://doi.org/10.1016/j.jfoodeng.2011.11.007

    Article  CAS  Google Scholar 

  8. R.-C. Chien, M.-T. Yen, J.-L. Mau, Antimicrobial and antitumor activities of chitosan from shiitake stipes, compared to commercial chitosan from crab shells. Carbohydr. Polym. 138, 259–264 (2016). https://doi.org/10.1016/j.carbpol.2015.11.061

    Article  CAS  PubMed  Google Scholar 

  9. M.-T. Yen, J.-L. Mau, Physico-chemical characterization of fungal chitosan from shiitake stipes. LWT Food Sci. Technol. 40(3), 472–479 (2007). https://doi.org/10.1016/j.lwt.2006.01.002

    Article  CAS  Google Scholar 

  10. M.-T. Yen, Y.-H. Tseng, R.-C. Li, J.-L. Mau, Antioxidant properties of fungal chitosan from shiitake stipes. LWT Food Sci. Technol. 40(2), 255–261 (2007). https://doi.org/10.1016/j.lwt.2005.08.006

    Article  CAS  Google Scholar 

  11. L.-Y. Lin, Y.-H. Tseng, R.-C. Li, J.-L. Mau, Quality of shiitake stipe bread. J. Food Process. Preserv. 32(6), 1002–1015 (2008). https://doi.org/10.1111/j.1745-4549.2008.00229.x

    Article  CAS  Google Scholar 

  12. P.-H. Lin, S.-Y. Huang, J.-L. Mau, B.-K. Liou, T.J. Fang, A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains. LWT Food Sci. Technol. 43(6), 971–976 (2010). https://doi.org/10.1016/j.lwt.2010.02.006

    Article  CAS  Google Scholar 

  13. W.C. Bak, J.H. Park, Y.A. Park, K.H. Ka, Determination of glucan contents in the fruiting bodies and mycelia of Lentinula edodes cultivars. Mycobiology 42(3), 301–304 (2014). https://doi.org/10.5941/MYCO.2014.42.3.301

    Article  PubMed  PubMed Central  Google Scholar 

  14. N. Zhang, H. Chen, Y. Zhang, L. Ma, X. Xu, Comparative studies on chemical parameters and antioxidant properties of stipes and caps of shiitake mushroom as affected by different drying methods. J. Sci. Food Agric. 93(12), 3107–3113 (2013). https://doi.org/10.1002/jsfa.6151

    Article  CAS  PubMed  Google Scholar 

  15. W. Chen, W. Li, Y. Yang, H. Yu, S. Zhou, J. Feng, Y. Liu, Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages. J. Agric. Food Chem. 63(3), 795–801 (2015). https://doi.org/10.1021/jf505410a

    Article  CAS  PubMed  Google Scholar 

  16. J.-L. Mau, K.-T. Wu, Y.-H. Wu, Y.-P. Lin, Nonvolatile taste components of ear mushrooms. J. Agric. Food Chem. 46(11), 4583–4586 (1998). https://doi.org/10.1021/jf9805606

    Article  CAS  Google Scholar 

  17. J.-L. Mau, H.-C. Lin, C.-C. Chen, Non-volatile components of several medicinal mushrooms. Food Res. Int. 34(6), 521–526 (2001). https://doi.org/10.1016/S0963-9969(01)00067-9

    Article  CAS  Google Scholar 

  18. M.W. Taylor, H.V. Hershey, R.A. Levine, K. Coy, S. Olivelle, Improved method of resolving nucleotides by reversed-phase high-performance liquid chromatography. J. Chromatogr. 219(1), 133–139 (1981). https://doi.org/10.1016/S0021-9673(00)80584-1

    Article  CAS  PubMed  Google Scholar 

  19. S. Yamaguchi, T. Yoshikawa, S. Ikeda, T. Ninomiya, Measurement of the relative taste intensity of some L-α-amino acids and 5′-nucleotides. J. Food Sci. 36(6), 846–849 (1971). https://doi.org/10.1111/j.1365-2621.1971.tb15541.x

    Article  CAS  Google Scholar 

  20. S. Zhang, J. Xie, B. Sun, Analysis of volatile flavors in Lentinus edodes by solid-phase micro-extraction combining with GC-MS. J. Beijing Technol. Bus. Univ. (Nat. Sci. Ed.) 28(2), 1–5, 13 (2010)

    Google Scholar 

  21. W. Chen, Y. Yang, W. Li, J. Jiang, H. Yu, J. Feng, K. Liu, Analysis of volatile components in Lentinula edodes by SPME-GC-MS and establishment of fingerprint. J. Food Sci. Biotechnol. 35(10), 1074–1080 (2016). https://doi.org/10.3969/j.issn.1673-1689.2016.10.010

    Article  Google Scholar 

  22. Q. Sheng, Y. Zhou, Y. Jiang, Q. Wang, Y. Ren, Composition analysis and product development of shiitake mushroom stipes. Food Res. Dev. 20(2), 48–50 (1999)

    Google Scholar 

  23. P.G. Ergönül, I. Akata, F. Kalyoncu, B. Ergönül, Fatty acid compositions of six wild edible mushroom species. Sci. World J. (2013). https://doi.org/10.1155/2013/163964

    Article  Google Scholar 

  24. F. Nasiri, B.G. Tarzi, A.R. Bassiri, S.E. Hoseini, M. Aminafshar, Comparative study on the main chemical composition of button mushroom’s (Agaricus bisporus) cap and stipe. J. Food Biosci. Technol. 3(3), 41–48 (2013)

    Google Scholar 

  25. S. Wu, X. Sun, B. Wang, F. Yang, G. Gu, Analysis of main nutrition components in Agaricus brunnescens fruitbodies. Chin. Wild Plant Res. 25(2), 47–48 (2006). https://doi.org/10.3969/j.issn.1006-9690.2006.02.016 52.

    Article  Google Scholar 

  26. L. Bai, Analysis of amino acids in protein of shiitake [Lentinus edodes (Berk.) Singer]. J. Fungal Res. 4(2), 21–24 (2006). https://doi.org/10.13341/j.jfr.2006.02.005

    Article  CAS  Google Scholar 

  27. J.-H. Yang, H.-C. Lin, J.-L. Mau, Non-volatile taste components of several commercial mushrooms. Food Chem. 72(4), 465–471 (2001). https://doi.org/10.1016/S0308-8146(00)00262-4

    Article  CAS  Google Scholar 

  28. S. Beluhan, A. Ranogajec, Chemical composition and non-volatile components of Croatian wild edible mushrooms. Food Chem. 124(3), 1076–1082 (2011). https://doi.org/10.1016/j.foodchem.2010.07.081

    Article  CAS  Google Scholar 

  29. A. Andō, On the components of pileus and stipe of dried shiitake (Lentinus edodes (Berk.) Sing): chemical components and hot water soluble polysaccharides. J. Home Econ. Jpn. 27(2), 86–91 (1976). https://doi.org/10.11428/jhej1951.27.86

    Article  Google Scholar 

  30. J.-L. Mau, The umami taste of edible and medicinal mushrooms. Int. J. Med. Mushrooms 7(1–2), 119–125 (2005). https://doi.org/10.1615/IntJMedMushr.v7.i12.120

    Article  CAS  Google Scholar 

  31. D.-B. Cho, H.-Y. Seo, K.-S. Kim, Analysis of the volatile flavor compounds produced during the growth stages of the shiitake mushrooms (Lentinus edodes). J. Food Sci. Nutr. 8(4), 306–314 (2003). https://doi.org/10.3746/jfn.2003.8.4.306

    Article  CAS  Google Scholar 

  32. C.-M. Wu, Z. Wang, Volatile compounds in fresh and processed shiitake mushrooms (Lentinus edodes Sing.). Food Sci. Technol. Res. 6(3), 166–170 (2000). https://doi.org/10.3136/fstr.6.166

    Article  CAS  Google Scholar 

  33. S. Shimada, K. Komamura, H. Kumagai, H. Sakurai, Inhibitory activity of shiitake flavor against platelet aggregation. BioFactors 22(1–4), 177–179 (2004). https://doi.org/10.1002/biof.5520220136

    Article  CAS  PubMed  Google Scholar 

  34. Y. Ito, M. Toyoda, H. Suzuki, M. Iwaida, Gas-liquid chromatographic determination of lenthionine in shiitake mushroom (Lentinus edodes) with special reference to the relation between carbon disulfide and lenthionine. J. Food Sci. 43(4), 1287–1289 (1978). https://doi.org/10.1111/j.1365-2621.1978.tb15289.x

    Article  CAS  Google Scholar 

  35. H. Zhang, W. Wang, Z. Bie, Comparison of three solid phase microextraction fibers for aromatic compounds in muskmelon juice. J. Trop. Subtrop. Bot. 19(6), 571–575 https://doi.org/10.3969/j.issn.1005-3395.2011.06.015 (2011)

    Article  CAS  Google Scholar 

  36. X. Liu, B. Lai, J. Bi, J. Lv, Y. Ding, Analysis of aroma components in mango chips prepared by different drying methods. Food Sci. 34(22), 179–184 (2013). https://doi.org/10.7506/spkx1002-6630-201322036

    Article  CAS  Google Scholar 

  37. X. Wang, M. Huang, W. Wang, J. Luo, H. Jiang, Study on the change of aroma compounds in cooked Lentinous edodes with different drying methods. Sci. Technol. Food Ind. 33(12), 184–187 (2012). https://doi.org/10.13386/j.issn1002-0306.2012.12.056

    Article  Google Scholar 

  38. X. Li, C. Chen, Y. Qing, W. Huang, Y. Yang, L. Zheng, Analysis of volatile aroma components in different species of truffle in Huidong county by GC-MS. Food Sci. 36(18), 132–136 (2015). https://doi.org/10.7506/spkx1002-6630-201518024

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was financially supported by the Special Fund for Scientific Research and Development (Grant No. YU CAI YU [2017]76-18) established by Henan Academy of Agricultural Sciences, China.

Author information

Authors and Affiliations

  1. Institute of Agro-Products Processing, Henan Academy of Agricultural Sciences, No. 116, Huayuan Road, Zhengzhou, 450002, Henan, People’s Republic of China

    Shunfeng Li, Anjian Wang, Lina Liu, Guangrui Tian, Shuxin Wei & Fangfang Xu

Authors
  1. Shunfeng Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Anjian Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Lina Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Guangrui Tian
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Shuxin Wei
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Fangfang Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shunfeng Li.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Li, S., Wang, A., Liu, L. et al. Evaluation of nutritional values of shiitake mushroom (Lentinus edodes) stipes. Food Measure 12, 2012–2019 (2018). https://doi.org/10.1007/s11694-018-9816-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-018-9816-2

Keywords

Search

Navigation