Mushrooms as Functional Foods provides up-to-date information on the chemistry and biology, cultivation, nutritional and medicinal value, and use of mushrooms in the modern functional foods industry. It covers physiology and genetics and highlights applications for functional food, such as sclerotia, and medicinal uses. It discusses the classification, identification, and commercial collection of truffles, morels, and newly cultivated species and covers regulatory issues. An insert has color photographs of various types of mushrooms. This is the definitive reference for food scientists, pharmaceutical scientists working with mushrooms, mycologists, students, and others.

PETER C.K. CHEUNG, PhD, is the Director of Studies for the Food and Nutritional Sciences Programme in the Department of Biology at the Chinese University of Hong Kong. Professor Cheung is the author or coauthor of more than 150 publications (including journal articles, patents, technical papers, and conference abstracts). He is a current member of the editorial board of the International Journal of Medicinal Mushrooms and a member of the advisory committee of the Journal of Agricultural and Food Chemistry and a member of the board of Journal of Food Composition and Analysis.

Foreword	p. xv
Preface	p. xvii
Acknowledgments	p. xix
Contributors	p. xxi
Overview of Mushroom Cultivation and Utilization as Functional Foods	p. 1
Introduction	p. 1
What Are Mushrooms?	p. 3
Definition of a Mushroom	p. 3
Ecological Classification of Mushrooms	p. 4
Identification of Mushrooms	p. 4
Concept of Mushroom Biology and Applied Mushroom Biology	p. 6
Mushroom Biology	p. 6
Applied Mushroom Biology	p. 7
Impact of Applied Mushroom Biology	p. 9
Nongreen Revolution	p. 9
Mushroom Bioremediation	p. 11
Mushroom Cultivation	p. 11
Major Phases of Mushroom Cultivation	p. 12
Cultivation of Several Selected Mushrooms	p. 13
Cultivation of it Agaricus	p. 14
Cultivation of Lentinula edodes	p. 14
Cultivation of Pleurotus sajor-caju	p. 17
Cultivation of Volvariella	p. 17
Cultivation of Agaricus brasiliensis	p. 18
Cultivation of Ganoderma lucidum	p. 19
Utilization of Mushroom Germplasm	p. 20
World Mushroom Production	p. 21
Mushroom Biotechnology	p. 23
Nutritional and Medicinal Value of Mushrooms	p. 23
Nutriceuticals and Dietary Supplements	p. 24
Development of World Mushroom Industry Movements	p. 25
International Movement for Edible Mushrooms	p. 26
International Movement for Medicinal Mushrooms	p. 27
International Movement for Wild Mushrooms	p. 27
Concluding Remarks	p. 28
References	p. 29
Molecular Analysis and Genomic Studies of Shiitake Mushroom Lentinula edodes	p. 35
Introduction	p. 35
Isolation of Genes	p. 36
Growth	p. 36
Substrate-Utilizing Genes	p. 36
Development	p. 37
Mating-Type Genes	p. 38
Genes Differentially Expressed in Dikaryotic Mycelium	p. 38
Genes for Initial Fruiting Bodies/Primordium Formation	p. 38
Genes for Mature Fruiting Bodies Formation	p. 44
Physiological Processes in Lentinula edodes	p. 47
Signal Transduction	p. 47
Energy Production	p. 47
Structural Proteins in Development	p. 48
Molecular Genetics	p. 48
Generation of Markers	p. 49
Typing/Fingerprinting	p. 50
Genetic Mapping	p. 50
Functional Genomic Approaches for Gene Expression Analysis	p. 50
Differential Display: RAP-PCR	p. 51
cDNA Representation Difference Analysis	p. 52
SAGE and LongSAGE	p. 52
SAGE Profiles: Mycelium to Primordium	p. 53
SAGE Profiles: Fruiting Bodies	p. 53
cDNA Microarray	p. 53
Expressed Sequence Tag	p. 54
Yeast Two-Hybrid System	p. 54
Sequencing-by-Synthesis Approach (454 Life Science)	p. 54
Transcriptional Regulation	p. 55
Transcriptional Factors	p. 55
Promoter Analysis	p. 55
Transformation	p. 56
Transformation Methods	p. 56
PEG-Mediated Transformation	p. 56
Restriction Enzyme-Mediated Integration	p. 57
Others	p. 58
Lentinula edodes Genes Used in Transformation	p. 58
Process Analysis	p. 59
Postharvest Studies	p. 59
Stress Responses	p. 59
Studies of Temperature Stress in Mushrooms	p. 59
Studies of Molecular Chaperones in Fungi	p. 59
Lignocellulose Degradation	p. 60
Meiosis	p. 60
Conclusion	p. 61
References	p. 61
Nutritional Value and Health Benefits of Mushrooms	p. 71
Introduction	p. 71
Wild and Cultivated Edible Mushrooms	p. 72
Production of Cultivated Mushrooms	p. 72
Nutritional Composition	p. 73
Conventional Edible Mushrooms	p. 73
Moisture	p. 73
Protein and Amino Acids	p. 74
Fat	p. 75
Ash and Minerals	p. 75
Vitamins	p. 76
Dietary Fiber	p. 77
Carbohydrates	p. 78
Energy	p. 78
Other Components	p. 78
Newly Cultivated/Nonconventional Mushrooms	p. 79
Nutritional Evaluation	p. 80
General Aspects	p. 80
Biological Methods for Nutritional Evaluation	p. 80
Mushroom Protein Quality	p. 87
Health Benefits of Edible Mushrooms	p. 89
General Aspects	p. 89
Antioxidants in Mushrooms	p. 89
Bioactive Components and Their Antioxidative Activities	p. 89
Characterization of Mushroom Phenolic Antioxidants	p. 91
Biosynthesis of Phenolic Compounds from Mushrooms or Fungi	p. 93
Hypocholesterolemic Effect of Mushrooms	p. 94
Hypoglycemic Effect of Mushrooms	p. 97
Conclusion	p. 99
References	p. 99
Sclerotia: Emerging Functional Food Derived from Mushrooms	p. 111
Introduction	p. 111
Concepts of Mushroom Sclerotia	p. 112
Ontogeny of Sclerotia	p. 112
Morphological Aspects	p. 112
Physiological Aspects	p. 114
Translocation	p. 114
Exudation	p. 115
Structure of Sclerotia	p. 115
Rind	p. 115
Cortex	p. 116
Medulla	p. 117
Cultivation of Mushroom Sclerotia	p. 117
Sclerotia of Pleurotus tuber-regium (Fries) Singer	p. 118
Sclerotia of Polyporus rhinocerus Cooke	p. 119
Sclerotia of Wolfiporia cocos (Schw.) Ryv. Et Gilbn [Poria cocos (Schw.) Wolf]	p. 120
Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia	p. 121
Biochemical Components of Mushroom Sclerotia	p. 121
Cell Walls	p. 121
Extracellular Matrix	p. 122
Cytoplasmic Reserves	p. 122
Nutritional Evaluation of Mushroom Sclerotia	p. 123
Proximate Composition	p. 123
Sclerotial Dietary Fiber	p. 124
Physicochemical and Functional Properties of Mushroom Sclerotial DF	p. 126
Biopharmacological Values of Mushroom Sclerotia of	p. 128
In Vitro Mineral Binding Capacity	p. 128
In Vitro Fermentability	p. 129
In Vivo Ca and Mg Absorption	p. 131
Antitumor and Immunomodulatory Activities	p. 132
Conclusion	p. 134
References	p. 134
Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides	p. 147
Introduction	p. 147
Antitumor Polysaccharides from Mushrooms (Higher Fungi)	p. 149
Mechanisms of Antitumor Action of Mushroom Polysaccharides	p. 153
Antiproliferation of Cancer Cells and Induction of Apoptosis	p. 153
Immunomodulation	p. 161
Effects of Mushroom Polysaccharides on Macrophages and Spleen Cells	p. 163
Effects of Mushroom Polysaccharides on NK Cells	p. 167
Effects of Mushroom Polysaccharides on DCs	p. 168
Effects of Mushroom Polysaccharides on Hematopoietic Stem Cells	p. 170
Antimetastasis	p. 171
Antiangiogenesis	p. 172
Structure and Antitumor Activity Relationship of Polysaccharides	p. 173
Effect of Molecular Mass	p. 174
Impact of Branching Configuration	p. 174
Relationship of Antitumor Activity and Conformation	p. 175
Improvement of Antitumor Activity by Chemical Modifications	p. 176
Conclusions	p. 178
References	p. 179
Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy	p. 199
Introduction	p. 199
Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries	p. 202
World Health Organization Guidelines	p. 202
Codex Alimentarius	p. 202
United States	p. 203
European Union	p. 208
Canada	p. 210
Australia and New Zealand	p. 212
Japan	p. 213
Israel	p. 215
Safety and Diversity of Dietary Supplement Types from Culinary-Medicinal Mushrooms	p. 216
Submerged Culturing as Best Technique for Obtaining Consistent and Safe Mushroom Products	p. 220
Experiences of Seven Countries in Consolidating Their Food Safety Systems	p. 220
Summary	p. 221
References	p. 221
Index	p. 227
Table of Contents provided by Ingram. All Rights Reserved.

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