CONTENTS xi 4.3.2.1.Translocation 114 4.3.2.2.Exudation 115 4.4.Structure of Sclerotia 115 4.4.1.Rind 115 4.4.2.Cortex 116 4.4.3.Medulla 117 4.5.Cultivation of Mushroom Sclerotia 117 4.5.1.Sclerotia of Pleurotus tber-regium (Fries)Singer 118 4.5.2.Sclerotia of Polyporus rhinocerus Cooke 119 45anaemSnRBG 4.6. 121 4.6.1.Biochemical Components of Mushroom Sclerotia 46 11 Cell walls 121 4.6.1..Extracellular Matrix 122 122 4.6.2 hroom Sclerotia 4.6.2 224 ional Properties 126 4.7.Biopharmacological Values of Mushroom Sclerotia of P tuber-regium,P.rhinocerus,and W.cocos 128 4.7.1.In Vitro Mineral Binding Capacity 4.7.2.In Vitro Fermentability 4.7.3.In Vivo Ca and Mg Absorption 131 4.7.4.Antitumor and Immunomodulatory Activities 132 4.8.Conclusion 134 References 134 5 Antitumor and Imm odulatory activities of Mushroom Polysaccharides 147 Vincent E.C.Oo 5.1.Introduction 147 5.2.Antitumor Polysaccharides from Mushrooms (Higher Fungi) 149
CONTENTS xi 4.3.2.1. Translocation 114 4.3.2.2. Exudation 115 4.4. Structure of Sclerotia 115 4.4.1. Rind 115 4.4.2. Cortex 116 4.4.3. Medulla 117 4.5. Cultivation of Mushroom Sclerotia 117 4.5.1. Sclerotia of Pleurotus tuber-regium (Fries) Singer 118 4.5.2. Sclerotia of Polyporus rhinocerus Cooke 119 4.5.3. Sclerotia of Wolfiporia cocos (Schw.) Ryv. Et Gilbn [Poria cocos (Schw.) Wolf] 120 4.6. Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia 121 4.6.1. Biochemical Components of Mushroom Sclerotia 121 4.6.1.1. Cell Walls 121 4.6.1.2. Extracellular Matrix 122 4.6.1.3. Cytoplasmic Reserves 122 4.6.2. Nutritional Evaluation of Mushroom Sclerotia 123 4.6.2.1. Proximate Composition 123 4.6.2.2. Sclerotial Dietary Fiber 124 4.6.3. Physicochemical and Functional Properties of Mushroom Sclerotial DF 126 4.7. Biopharmacological Values of Mushroom Sclerotia of P. tuber-regium, P. rhinocerus, and W. cocos 128 4.7.1. In Vitro Mineral Binding Capacity 128 4.7.2. In Vitro Fermentability 129 4.7.3. In Vivo Ca and Mg Absorption 131 4.7.4. Antitumor and Immunomodulatory Activities 132 4.8. Conclusion 134 References 134 5 Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides 147 Vincent E. C. Ooi 5.1. Introduction 147 5.2. Antitumor Polysaccharides from Mushrooms (Higher Fungi) 149
xil CONTENTS 5.3.Mechanisms of Antitumor Action of Mushroom Polysaccharides 153 5a1Asaotcrrcakaiat 5.3.2.Immunomodulatior 83 on Macrophages and S 163 5.3.2.2 NK C lushroom Polysaccharides 167 5.32.3. 168 5.3.2.4.Effects of Mushroom Polysaccharides on Hematopoietic Stem Cells 170 5.3.3.Antimetastasis 171 5.3.4.Antiangiogenesis 172 5.4.Structure and Antitumor Activity Relationship of 5.4.1.Effect of Molecular Mass 72 5.4.2.Impact of Branching Configuration 5.4.3.Relationship of Antitumor Activity and Conformation 175 5.4.4.Improvement of Antitumor Activity by Chemical Modifications 176 5.5.Conclusions 178 References 179 6 ues of Mush 199 6.1.Introduction 6.2.Legal and Reg y Issues of Int Controlling Dietary S Mushrooms in Different Countries 202 6.2.1.World Health Organization Guidelines 202 62 2 Codex Alimentarius 202 6.2.3.United States 203 6.2.4.European Union 6.2.5.Canada 0 626 ralia and New Zealand Japa Israe
xii CONTENTS 5.3. Mechanisms of Antitumor Action of Mushroom Polysaccharides 153 5.3.1. Antiproliferation of Cancer Cells and Induction of Apoptosis 153 5.3.2. Immunomodulation 161 5.3.2.1. Effects of Mushroom Polysaccharides on Macrophages and Spleen Cells 163 5.3.2.2. Effects of Mushroom Polysaccharides on NK Cells 167 5.3.2.3. Effects of Mushroom Polysaccharides on DCs 168 5.3.2.4. Effects of Mushroom Polysaccharides on Hematopoietic Stem Cells 170 5.3.3. Antimetastasis 171 5.3.4. Antiangiogenesis 172 5.4. Structure and Antitumor Activity Relationship of Polysaccharides 173 5.4.1. Effect of Molecular Mass 174 5.4.2. Impact of Branching Configuration 174 5.4.3. Relationship of Antitumor Activity and Conformation 175 5.4.4. Improvement of Antitumor Activity by Chemical Modifications 176 5.5. Conclusions 178 References 179 6 Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy 199 Solomon P. Wasser and Eden Akavia 6.1. Introduction 199 6.2. Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries 202 6.2.1. World Health Organization Guidelines 202 6.2.2. Codex Alimentarius 202 6.2.3. United States 203 6.2.4. European Union 208 6.2.5. Canada 210 6.2.6. Australia and New Zealand 212 6.2.7. Japan 213 6.2.8. Israel 215
CONTENTS XI 6.3.Safety and Diversity of Dietary Supplement Types from Culinary-Medicinal Mushrooms 216 efor Obtaining 220 6.5.Experiences of Seven Countries in Consolidating Their Food Safety Systems 220 6.6.Summary References Index 227
CONTENTS xiii 6.3. Safety and Diversity of Dietary Supplement Types from Culinary–Medicinal Mushrooms 216 6.4. Submerged Culturing as Best Technique for Obtaining Consistent and Safe Mushroom Products 220 6.5. Experiences of Seven Countries in Consolidating Their Food Safety Systems 220 6.6. Summary 221 References 221 Index 227
FOREWORD It has been over twenty years since the concept of"functional foods"was first as 2 analysis of foods a ter nutne onsumers are nov tion The aso demand mor detailed information about food factors in order to obtain appropriate functional food products. like Ch na and apan,mushre oms ha e been co try and the nutritiona d Fo y alone have b en more thar as functional food ava The curren book of Professor C.K.Cheung,Mushrooms as Functional Foods,is a timely and well welcomed book for scientists and students working in functional food res archs onal values and health ber efits of mushrooms.this book also introduces emen molecular analysis and functional genomics to the study of mushroom.Health benefits of mushrooms such as. ive,nypo are d ubstar ith ies and this topic been treated extensively ina separate chapter.Included also isa unique and useful thper edge for the devel- opment of mushrooms into functional foods. CHI-TANG Ho Rutgers University
FOREWORD It has been over twenty years since the concept of “functional foods” was first introduced as a factor in the analysis of foods after nutrients. Consumers are now deeply interested in food bioactives that provide beneficial effects to humans in terms of health promotion and disease risk reduction. They also demand more detailed information about food factors in order to obtain appropriate functional food products. In Asian countries, like China and Japan, mushrooms have been collected and cultivated for hundred of years. They have a long history of use for their health promotion benefits. In recent years reports on the chemistry, and the nutritional and functional properties of mushroom have been overwhelming. In the Journal of Agricultural and Food Chemistry alone there have been more than 300 articles related to mushrooms published since 1990. However, there is no in-depth comprehensive reference book of mushrooms as functional food available. The current book of Professor C. K. Cheung, Mushrooms as Functional Foods, is a timely and well welcomed book for scientists and students working in functional food research. Besides covering the agricultural production, nutritional values, and health benefits of mushrooms, this book also introduces emerging molecular analysis and functional genomics to the study of mushroom. Health benefits of mushrooms, such as, antioxidative, hypocholesterolemic, and hypoglycemic effects are discussed in depth. Polysaccharides are the best known and potent mushroom-derived substances with immunomodulating and antitumor activities and this topic has been treated extensively in a separate chapter. Included also is a unique and useful chapter on regulatory issues of mushrooms as functional foods in different countries. Scientists and students who research mushrooms will certainly benefit from reading this comprehensive monograph to gain in-depth knowledge for the development of mushrooms into functional foods. CHI-TANG HO Rutgers University xv
PREFACE Mushrooms have been known for their nutritional and culinary values as well as viewed asonddsmdicesby humansforagesmothey can be considered ds which can provid ath benefits beyon and healing p the Ganoderma,Shiitake mushroom,and Cordyceps for the general public.How. e比feraure of rence books h the basic and applied aspects of mushrooms as This book is an integration of the recent research conducted on the biologi- cal and chemical aspects of mushrooms when being utilized as a functional food Topics that are covere in this n the agricultural production o from of to the tional ffectof the unconventional form of the mushroom(scou)and from stic actions of the physiological benefits and pharmacologa s to the regu of th biologists:food manufacturers:students majoring in food science.nutrition,biol ogy,and bi chemistry,to n ho are int PETER C.K.CHEUNG The Chinese University of Hong Kong
PREFACE Mushrooms have been known for their nutritional and culinary values as well as viewed as tonics and used as medicines by humans for ages. In modern terms, they can be considered as functional foods which can provide health benefits beyond the traditional nutrients they contain. There are monographs that cover the medicinal and healing properties of some individual traditional mushrooms and fungi such as the Ganoderma, Shiitake mushroom, and Cordyceps for the general public. However, there are very few in-depth and up-to-date comprehensive reference books in the scientific literature of both the basic and applied aspects of mushrooms as functional foods. This book is an integration of the recent research conducted on the biological and chemical aspects of mushrooms when being utilized as a functional food. Topics that are covered in this book range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics, from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of the mushroom (sclerotium), and from the mechanistic actions of the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulations of their uses as functional foods and dietary supplements in different parts of the world. This comprehensive book should serve as a reference for scientists; chemists; biologists; food manufacturers; students majoring in food science, nutrition, biology, and biochemistry, to name a few; and all those who are interested in obtaining a stronger background in the development of mushrooms and edible fungi into functional foods. PETER C. K. CHEUNG The Chinese University of Hong Kong xvii