Lentinus edodes

Lenthionine (53) is one of flavoring substances in Lentinus edodes (Berk.) Sing (67CPB988). It was proposed that 53 is produced by polymerization of the parent dithiirane (54), which was formed from lentinic acid (55) by enzymatic and then nonenzymatic processes (76TL3129 77MI1). 

Extraction of edible fungus Lentinus edodes with hot water, solubilization through treatment with aqueous urea. 

While many sulfur-containing fungal secondary metabolites are known, they are found less frequently than in plants. There is a structural range from CH2S6, 1,2,3,4,5,6-hexathiapane, from Lentinus edodes, to C82Hii4N2oOi7S, a 13-unit peptide containing methionine from Saccharomyces cerevesiae,13... 

Mushrooms have been investigated with especial reference to shiitake, Lentinus edodes, the flavorful fungus widely used in Chinese and Japanese dishes. While the umami taste is attributed to guanylic acid, lentinic acid 14 (Scheme 6) is converted to lenthionine, 1,2,3,5,6-pentathiacycloheptane 15, a compound with the characteristic shiitake flavor. This complex reaction requires a C-S lyase enzyme.30 Other important flavor compounds are 1,2,4,6-tetrathiacycloheptane 16 (Scheme 6) and 1,2,3,4,5,6-hexathiacycloheptane (not shown). 

Lentinula (Lentinus) edodes produced only Mn peroxidase, and the production of both laccase and lignin peroxidase was, apparently, negligible. Consider that a strict relation between the production of Mn peroxidase and the dye decolorization ability was observed in vivo [13]. 

Boer CG, Obici L, de Souza CGM, Peralta RM (2004) Decolorization of synthetic dyes by solid state cultures of Lentinula (Lentinus) edodes producing manganese peroxidase as the main ligninolytic enzyme. Bioresour Technol 94 107-112... 

Fig. 13.—13C-N.m.r. Spectra of (1—>3),(1— 6)-Linked /3-D-Clucans from Schizophyl-lum commune (A) and Lentinus edodes (B). (Solvent, Me2SO-2H8 temperature, ambient chemical shifts expressed as 8C, downfield from external tetramethylsilane.)...

Crestini, C., Kovac, B., and Sermanni, G. G. (1996). Production and isolation of chitosan from submerged and solid state fermentation from Lentinus edodes. Biotechnol. Bioeng. 50, 207-210. 

An a-D-glucopyranan from fruit bodies of Lentinus edodes is slightly branched, with (1— 3) and (1—>4) linkages in the ratio of 5.3 1. It is partially degraded by amylolytic enzymes, and it was concluded that the (1—>4) linkages are concentrated in regions not far from nonreducing ends.33... 

The odorous principle, lenthionine, of the edible mushroom Shiitake lentinus edodes (Berk.) Sing., has structure 64 it has been synthesized by condensation of sodium polysulfide with formaldehyde or methylene chloride.89... 

Besides respiratory allergies with hay-fever-like symptoms and asthma in atopic individuals, continuous occupational basidiospore exposure may result in hypersensitivity pneumonitis or extrinsic allergic alveolitis. The basidiomycetes Lentinus edodes, Pleurotus ostreatus, and Merulius lacrymans have all been shown to cause hypersensitivity pneumonitis from occupational exposure [26-28]. Actinomycetes in the compost used to grow button mushroom... 

Sastre J, Ibanez MD, Lopez M, Lehrer SB Respiratory and immunological reactions among shiitake (Lentinus edodes) mushroom workers. Clin Exp Allergy 1990 20 13-19. 

Ueda A, Obama K, Aoyama K Allergic contact dermatitis in shiitake Lentinus edodes [Berk] Sing) growers. Contact Dermatitis 1992 26 228-233. 

Chen, C. C., Ho, C. T. (1986). Identification of sulfiirous compounds of Shiitake Mushroom (Lentinus edodes, Lange Sing). J. Agric. Food Chem., 34, 830-833. 

The edible Shiitake mushrooms (Lentinus edodes) are another rich source of sulfur compounds, cyclic and noncyclic. Blending of the fresh mushrooms with water at pH = 7 followed by pentane extraction and GC/MS analysis of the extract showed Me2 S3 as one of the major constituents (besides various disulfanes). When the blending was carried out at pH = 9.0, at which enzymes have their maximum activity, additional S compounds like Mc2S4 and cyclic species (see below) were extracted and detected by GC/MS. This result clearly shows that the work-up procedure does influence the kind of products to be detected. 

Parkia speciosa (mimosaceae species) Lentinus edodes (Shiitake mushroom) ... 

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