Biology:Shimeji

From HandWiki

Shimeji (Japanese: シメジ, 占地 or 湿地) is a group of edible mushrooms native to East Asia, but also found in northern Europe.[1] Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji (Hypsizygus tessulatus) is now widely cultivated. Shimeji is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.[2]

Species

Several species are sold as shimeji mushrooms. All are saprotrophic except Lyophyllum shimeji.[citation needed]

Mycorrhizal

The cultivation methods have been patented by several groups, such as Takara Bio[3][4] and Yamasa,[5][6] and the cultivated hon-shimeji is available from several manufacturers in Japan.[7][8][9]

Saprotrophic

  • Buna-shimeji (ブナシメジ, lit. beech shimeji), Hypsizygus tessulatus, also known in English as the brown beech or brown clamshell mushroom.[citation needed]
    Hypsizygus marmoreus is a synonym of Hypsizygus tessulatus. Cultivation of Buna-shimeji was first patented by Takara Shuzo Co., Ltd. in 1972 as hon-shimeji and the production started in 1973 in Japan.[10] Now, several breeds are widely cultivated and sold fresh in markets.[citation needed]
  • Bunapi-shimeji (ブナピー), known in English as the white beech or white clamshell mushroom.[citation needed]
    Bunapi was selected from UV-irradiated buna-shimeji ('hokuto #8' x 'hokuto #12') and the breed was registered as 'hokuto shiro #1' by Hokuto Corporation.[11][12]
  • Hatake-shimeji (ハタケシメジ), Lyophyllum decastes.[citation needed]
  • Shirotamogidake (シロタモギダケ), Hypsizygus ulmarius.[citation needed]
    These two species had been also sold as hon-shimeji.[citation needed]
  • Velvet pioppino (alias velvet pioppini, black poplar mushroom, Chinese: 茶樹菇/茶树菇), Agrocybe aegerita.[citation needed]

Shimeji health benefits

Shimeji mushrooms contain minerals like potassium and phosphorus, magnesium, zinc, and copper. Shimeji mushrooms lower the cholesterol level of the body.[13] This mushroom is rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin therefore is a potential natural anticancer agent.[14][15] Shimeji mushrooms contain angiotensin I-converting enzyme (ACE) inhibitor which is an oligopeptide that may be helpful in lowering blood pressure and reducing the risk of stroke in persons having hypertension.[16] Also rich in polysaccharides, phenolic compounds, and flavonoids. Therefore, inhibits inflammatory cytokines and oxidative stress and protects from lung failure.[17] These compounds also help in reducing oxidative stress-mediated disease through radical scavenging activity hence these mushrooms are antioxidants also.[18]

Culinary Use

Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. It works well in stir-fried foods like stir-fried vegetables, as well as with wild game or seafood.[19] Also, it can be used in soups, stews, and in sauces. When cooked alone, Shimeji mushrooms can be sautéed whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted at a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.

See also

  • List of Japanese ingredients

References

  1. ↑ "Japanischer Gourmetpilz wächst auch in Schweden". http://www.spiegel.de/wissenschaft/natur/0,1518,703531,00.html. 
  2. ↑ "日本人はキノコが大好き". なでしこ通信 (Hyogo NCC College). http://www.hyoei.ac.jp/cooking/column_n/colum72.html. 
  3. ↑ "METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI, TAKARA AGURI KK, JP2001120059"]. http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2001120059&F=0. 
  4. ↑ "ARTIFICIAL CULTIVATION METHOD OF LYOPHYLLUM SHIMEJI, TAKARA BIO INC, JP2007143565"]. http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2007143565&F=0. 
  5. ↑ "NEW STRAIN OF LYOPHYLLUM SHIMEJI AND USE OF THE SAME, YAMASA SHOYU KK, JP2006271234". http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2006271234&F=0. 
  6. ↑ "METHOD FOR ARTIFICIALLY CULTURING LYOPHYLLUM SHIMEJI AND CULTURE MEDIUM, Yamasa Shoyu KK, JP2007054044". http://v3.espacenet.com/textdoc?DB=EPODOC&IDX=JP2007054044&F=0. 
  7. ↑ "雪国本しめじ". http://www.maitake.co.jp/01select/04_2_honshimeji.html. 
  8. ↑ "ヤマサほんしめじ". http://www.yamasa.com/shimeji/index.html. 
  9. ↑ "Error: no |title= specified when using {{Cite web}}". https://www.hokto-kinoko.co.jp/corporate/kenkyu/dokujigijyutsu/shinsyukaihatsu/honshimeji/. 
  10. ↑ "Hypsizigus marmoreus - 長期利用微生物参考データ（食品工業利用微生物）". http://www.meti.go.jp/policy/bio/dna/dnadoc/anzen_syokhin.pdf. 
  11. ↑ "Bunashimeji and Bunapi". http://www.hokto-kinoko.co.jp/en/products.html#buna. 
  12. ↑ "ホクト白１号菌 (第13294号), Plant Variety Protection". http://www.hinsyu.maff.go.jp/maff/hinshu.nsf/detaildoc?openform&parentUNID=BF5FDE76A0B2DC1C4925713B00368C57. 
  13. ↑ Idler, D. R.; Burton, M. P. (January 1976). "The pronephroi as the site of presumptive interrenal cells in the hagfish Myxine glutinosa L". Comparative Biochemistry and Physiology. A, Comparative Physiology 53 (1): 73–77. doi:10.1016/s0300-9629(76)80014-x. PMID 190. https://www.ncbi.nlm.nih.gov/pubmed/190ewwwwwwd83429. 
  14. ↑ Tsai, Pei-Feng; Ma, Chia-Yu (December 2013). "Effect of a glycoprotein from mushroom Hypsizygus marmoreus (Peck) Bigelow on growth and differentiation of human leukemic U937 cells". Food and Chemical Toxicology 62: 782–785. doi:10.1016/j.fct.2013.10.012. PMID 24140968. 
  15. ↑ Ikekawa, T.; Saitoh, H.; Feng, W.; Zhang, H.; Li, L.; Matsuzawa, T. (July 1992). "Antitumor activity of Hypsizigus marmoreus. I. Antitumor activity of extracts and polysaccharides". Chemical & Pharmaceutical Bulletin 40 (7): 1954–1957. doi:10.1248/cpb.40.1954. PMID 1394718. 
  16. ↑ Kang, Min-Gu; Kim, Young-Hun; Bolormaa, Zanabaatar; Kim, Min-Kyung; Seo, Geon-Sik; Lee, Jong-Soo (2013). "Characterization of an antihypertensive angiotensin I-converting enzyme inhibitory peptide from the edible mushroom Hypsizygus marmoreus". BioMed Research International 2013. doi:10.1155/2013/283964. PMID 24380081. 
  17. ↑ Liu, Min; Li, Shangshang; Wang, Xiuxiu; Zhu, Yongfa; Zhang, Jianjun; Liu, Hui; Jia, Le (May 2018). "Characterization, anti-oxidation and anti-inflammation of polysaccharides by Hypsizygus marmoreus against LPS-induced toxicity on lung". International Journal of Biological Macromolecules 111: 121–128. doi:10.1016/j.ijbiomac.2018.01.010. PMID 29307806. https://www.sciencedirect.com/science/article/pii/S0141813017338813. 
  18. ↑ Chowdhury, Mohammed Mehadi Hassan; Kubra, Khadizatul; Ahmed, Sheikh Rashel (7 February 2015). "Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh". Annals of Clinical Microbiology and Antimicrobials 14: 8. doi:10.1186/s12941-015-0067-3. PMID 25858107. 
  19. ↑ Baghel, Dr Sapna (July 19, 2019). "Shimeji mushroom benefits and side effects". https://foodthesis.com/shimeji-mushroom-health-benefits-and-side-effects/. 
  • Honshimeji Mushroom, RecipeTips.com. Brown Beech (Buna shimeji), White Beech (Bunapi shimeji), and the Pioppino (Agrocybe aegerita) mushrooms.



Retrieved from "https://handwiki.org/wiki/index.php?title=Biology:Shimeji&oldid=4250636"