Copyrighted Material MUSHROOMS AS FUNCTIONAL FOODS Edited by Peter C.K.Cheung WILEY Copyrighted Material
■CONTENTS Foreword Preface Acknowledgments Contributors 1 Overview of Mushroom Cultivation and Utilization as Functional foods 1 Shu-Ting Chang 1..Introduction 1.2.What Are Mushrooms? 3 1.2.1.Definition of a Mushroom 3 1.2.2.Ecological Classification of Mushrooms 4 1.2.3.Identification of Mushrooms 4 1.3.Concept of Mushroom Biology and Applied Mushroom Biology 6 1.3.1.Mushroom Biology 6 1.3.2.Applied Mushroom Biology 7 1.3.3.Impact of Applied Mushroom Biology 9 1.3.3.1.Nongreen Revolution 9 1.3.3.2.Mushroom Bioremediation 11 1.4.Mushroom Cultivation 11 1.4.1.Major Phases of Mushroom Cultivation 1.4.2.Cultivation of Several Selected Mushrooms 1.4.2.1.Cultivation of it Agaricus 1.4.2.2.Cultivation of Lentinula edodes 14 1.4.2.3.Cultivation of Pleurotus saior-cait 1.4.2.4.Cultivation of Volvariella 17 1.4.2.5.Cultivation of Agaricus brasiliensis 18 vi
CONTENTS Foreword xv Preface xvii Acknowledgments xix Contributors xxi 1 Overview of Mushroom Cultivation and Utilization as Functional Foods 1 Shu-Ting Chang 1.1. Introduction 1 1.2. What Are Mushrooms? 3 1.2.1. Definition of a Mushroom 3 1.2.2. Ecological Classification of Mushrooms 4 1.2.3. Identification of Mushrooms 4 1.3. Concept of Mushroom Biology and Applied Mushroom Biology 6 1.3.1. Mushroom Biology 6 1.3.2. Applied Mushroom Biology 7 1.3.3. Impact of Applied Mushroom Biology 9 1.3.3.1. Nongreen Revolution 9 1.3.3.2. Mushroom Bioremediation 11 1.4. Mushroom Cultivation 11 1.4.1. Major Phases of Mushroom Cultivation 12 1.4.2. Cultivation of Several Selected Mushrooms 13 1.4.2.1. Cultivation of it Agaricus 14 1.4.2.2. Cultivation of Lentinula edodes 14 1.4.2.3. Cultivation of Pleurotus sajor-caju 17 1.4.2.4. Cultivation of Volvariella 17 1.4.2.5. Cultivation of Agaricus brasiliensis 18 vii
vill CONTENTS 1.4.2.6.Cultivation of Ganoderma lucidum 1.4.3.Utilization of Mushroom Germplasm 1.5.World Mushroom Production 21 1.6.Mushroom Biotechnology 1.6.1.Nutritional and Medicinal Value of Mushrooms 1.6.2.Nutriceuticals and Dietary Supplements 1.7.Development of World Mushroom Industry Movements 1.7.1.International Movement for Edible Mushrooms 1.7.2.International Movement for Medicinal Mushrooms 1.7.3.International Movement for Wild Mushrooms 1.8.Concluding Remarks References 29 2 Molecular Analysis and Genomic Studies of Shiitake Mushroom Lentin 2.1.Introduction 2.2.Isolation of Genes 2.2.1.Growth 2.2.1.1.Substrate-Utilizing Genes 36 2.2.2.Development 3 2.2.2.1.Mating-Type Genes 2..2.Genes Differentially Expressed in Dikarvotic mycelium 哪 2.2.2.3.Genes for Initial Fruiting Bodies/Primordium Formation 学 2.2.2.4.Genes for Mature Fruiting Bodies Formation 2.2.3.Physiological Processes in Lentinula edodes 2.2.3.1.Signal Transduction 2.2.3.2.Energy Production 2.2.3.3.Structural Proteins in Development 2.3.Molecular Genetics 2.3.1.Generation of Markers 2.3.2.Typing/Fingerprinting 2.3.3.Genetic Mapping 50
viii CONTENTS 1.4.2.6. Cultivation of Ganoderma lucidum 19 1.4.3. Utilization of Mushroom Germplasm 20 1.5. World Mushroom Production 21 1.6. Mushroom Biotechnology 23 1.6.1. Nutritional and Medicinal Value of Mushrooms 23 1.6.2. Nutriceuticals and Dietary Supplements 24 1.7. Development of World Mushroom Industry Movements 25 1.7.1. International Movement for Edible Mushrooms 26 1.7.2. International Movement for Medicinal Mushrooms 27 1.7.3. International Movement for Wild Mushrooms 27 1.8. Concluding Remarks 28 References 29 2 Molecular Analysis and Genomic Studies of Shiitake Mushroom Lentinula edodes 35 Hoi-Shan Kwan and Winnie W. Y. Chum 2.1. Introduction 35 2.2. Isolation of Genes 36 2.2.1. Growth 36 2.2.1.1. Substrate-Utilizing Genes 36 2.2.2. Development 37 2.2.2.1. Mating-Type Genes 38 2.2.2.2. Genes Differentially Expressed in Dikaryotic Mycelium 38 2.2.2.3. Genes for Initial Fruiting Bodies/Primordium Formation 38 2.2.2.4. Genes for Mature Fruiting Bodies Formation 44 2.2.3. Physiological Processes in Lentinula edodes 47 2.2.3.1. Signal Transduction 47 2.2.3.2. Energy Production 47 2.2.3.3. Structural Proteins in Development 48 2.3. Molecular Genetics 48 2.3.1. Generation of Markers 49 2.3.2. Typing/Fingerprinting 50 2.3.3. Genetic Mapping 50
CONTENTS 2.4.Functional Genomic Approaches for Gene Expression Analysis 0 2.4.1.Differential Display:RAP-PCR 2.4.2.cDNA Representation Difference Analysis 2.4.3.SAGE and LongSAGE 52 2.4.3.1.SAGE Profiles:Mycelium to Primordium 9 2.4.3.2.SAGE Profiles:Fruiting Bodies 2.4.4.cDNA Microarray 2.4.5.Expressed Sequence Tag 246 Yeast Two -Hybrid Sys 2.47 双 2.5.Transcriptional Regulation 2.5.1.Transcriptional Factors 2.5.2.Promoter Analysis 2.6.Transformation 2.6.1.Transformation Methods 66 2.6.1.1.PEG-Mediated Transformation 2.6.1.2.Restriction Enzyme-Mediated Integration 2.6.1.3.0 thers 58 2.6.2.Lentinula edodes Genes Used in Transformation 59 2.7.1.Postharvest Studies 2.7.2.StressResponses 2.7.2.1.Studies of Temperature Stress in Mushrooms 2.7.2.2.Studies of Molecular Chaperones in Fungi 2.7.3.Lignocellulose Degradation 2.7.4.Meiosis % 2.8.Conclusion 6 References 6 3 Nutritional Value and Health Benefits of Mushrooms 个 Peter C.K.Cheung 3.1.Introduction 3.2.Wild and Cultivated Edible Mushrooms 之 3.3.Production of Cultivated Mushrooms 12
CONTENTS ix 2.4. Functional Genomic Approaches for Gene Expression Analysis 50 2.4.1. Differential Display: RAP-PCR 51 2.4.2. cDNA Representation Difference Analysis 52 2.4.3. SAGE and LongSAGE 52 2.4.3.1. SAGE Profiles: Mycelium to Primordium 53 2.4.3.2. SAGE Profiles: Fruiting Bodies 53 2.4.4. cDNA Microarray 53 2.4.5. Expressed Sequence Tag 54 2.4.6. Yeast Two-Hybrid System 54 2.4.7. Sequencing-by-Synthesis Approach (454 Life Science) 54 2.5. Transcriptional Regulation 55 2.5.1. Transcriptional Factors 55 2.5.2. Promoter Analysis 55 2.6. Transformation 56 2.6.1. Transformation Methods 56 2.6.1.1. PEG-Mediated Transformation 56 2.6.1.2. Restriction Enzyme–Mediated Integration 57 2.6.1.3. Others 58 2.6.2. Lentinula edodes Genes Used in Transformation 58 2.7. Process Analysis 59 2.7.1. Postharvest Studies 59 2.7.2. Stress Responses 59 2.7.2.1. Studies of Temperature Stress in Mushrooms 59 2.7.2.2. Studies of Molecular Chaperones in Fungi 59 2.7.3. Lignocellulose Degradation 60 2.7.4. Meiosis 60 2.8. Conclusion 61 References 61 3 Nutritional Value and Health Benefits of Mushrooms 71 Peter C. K. Cheung 3.1. Introduction 71 3.2. Wild and Cultivated Edible Mushrooms 72 3.3. Production of Cultivated Mushrooms 72
X CONTENTS 3.4.Nutritional Composition 3.4.1.Con ntional Edible Mushrooms 3.4.1.1.Moisture 373 3.4.1.2.Protein and Amino Acids 3.4.1.3.Fat 3.4.1.4.Ash and Minerals 341 5 Vitamins 3.4.1.6.Dietary Fiber 3.4.1.7.Carbohydrates 3.4.1.8.Energy 3.4.1.9.0h omponents 18 3.5.Newly Cultivated/Nonconventional Mushrooms 7 3.6.Nutritional Evaluation 3.6.1.General Aspects 3.6.2 Biological Methods for Nutritional Evaluation 3.6.3.Mushroom Protein Ouality 87 3.7.Health Benefits of Edible Mushrooms 3.7. General Aspects 3.7.2 Antioxidants in Mushrooms 999 3721AmeRmnnt ive Acti 89 3.7.2.2 ation of M ushroom Phenolic 91 37.2.3 Biosy is of Pher Compounds 93 3.7.3.Hypochole rooms 3.7.4.Hypoglyc Mush 97 3.8.Conclusion 90 References 4 Sclerotia:Em g Functional Food Derived from Mushrooms 111 Ka-Hing Won and Peter C.K.Cheung 4.1.Introduction 111 4.2.Concepts of Mushroom Sclerotia 112 4.3.Ontogeny of Sclerotia 112 4.3.1.Morphological Aspects 4.3.2.Physiological Aspects
x CONTENTS 3.4. Nutritional Composition 73 3.4.1. Conventional Edible Mushrooms 73 3.4.1.1. Moisture 73 3.4.1.2. Protein and Amino Acids 74 3.4.1.3. Fat 75 3.4.1.4. Ash and Minerals 75 3.4.1.5. Vitamins 76 3.4.1.6. Dietary Fiber 77 3.4.1.7. Carbohydrates 78 3.4.1.8. Energy 78 3.4.1.9. Other Components 78 3.5. Newly Cultivated/Nonconventional Mushrooms 79 3.6. Nutritional Evaluation 80 3.6.1. General Aspects 80 3.6.2. Biological Methods for Nutritional Evaluation 80 3.6.3. Mushroom Protein Quality 87 3.7. Health Benefits of Edible Mushrooms 89 3.7.1. General Aspects 89 3.7.2. Antioxidants in Mushrooms 89 3.7.2.1. Bioactive Components and Their Antioxidative Activities 89 3.7.2.2. Characterization of Mushroom Phenolic Antioxidants 91 3.7.2.3. Biosynthesis of Phenolic Compounds from Mushrooms or Fungi 93 3.7.3. Hypocholesterolemic Effect of Mushrooms 94 3.7.4. Hypoglycemic Effect of Mushrooms 97 3.8. Conclusion 99 References 99 4 Sclerotia: Emerging Functional Food Derived from Mushrooms 111 Ka-Hing Wong and Peter C. K. Cheung 4.1. Introduction 111 4.2. Concepts of Mushroom Sclerotia 112 4.3. Ontogeny of Sclerotia 112 4.3.1. Morphological Aspects 112 4.3.2. Physiological Aspects 114