Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)
Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study...
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Taylor & Francis Group
2023-11-01
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| Series: | Mycobiology |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/12298093.2023.2273028 |
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| author | Yonghyun Kim Uk Lee Hyun Ji Eo |
| author_facet | Yonghyun Kim Uk Lee Hyun Ji Eo |
| author_sort | Yonghyun Kim |
| collection | DOAJ |
| description | Shiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 °C for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions. |
| format | Article |
| id | doaj-art-4a323cb8883c44db9f585be3551700d4 |
| institution | DOAJ |
| issn | 1229-8093 2092-9323 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Mycobiology |
| spelling | doaj-art-4a323cb8883c44db9f585be3551700d42025-08-20T02:47:34ZengTaylor & Francis GroupMycobiology1229-80932092-93232023-11-0151644545110.1080/12298093.2023.2273028Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes)Yonghyun Kim0Uk Lee1Hyun Ji Eo2Special Forest Resources Division, National Institute of Forest Science, Suwon, Republic of KoreaSpecial Forest Resources Division, National Institute of Forest Science, Suwon, Republic of KoreaSpecial Forest Resources Division, National Institute of Forest Science, Suwon, Republic of KoreaShiitake mushroom (Lentinula edodes) hold high nutritional and medicinal value as they contain an abundance of health-promoting compounds. However, the effect of long-term postharvest storage on the variation in the levels of health-promoting compounds has not been extensively studied. In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine content in the pileus decreased during storage, with a significantly lower level detected in mushrooms stored at 5 °C for 4 weeks. Together, these results suggest that the mechanisms underlying the accumulation of phenolics and eritadenine may be related to mushroom deterioration during storage. Our findings indicate that the levels of health-promoting compounds in shiitake mushrooms are influenced by storage temperature, suggesting the potential to control adjustments of specific bioactive compounds by regulating storage conditions.https://www.tandfonline.com/doi/10.1080/12298093.2023.2273028Shiitake mushroomsbioactive compoundsphenolicseritadenineergothioneine |
| spellingShingle | Yonghyun Kim Uk Lee Hyun Ji Eo Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) Mycobiology Shiitake mushrooms bioactive compounds phenolics eritadenine ergothioneine |
| title | Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
| title_full | Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
| title_fullStr | Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
| title_full_unstemmed | Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
| title_short | Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms (Lentinula edodes) |
| title_sort | influence of storage temperature on levels of bioactive compounds in shiitake mushrooms lentinula edodes |
| topic | Shiitake mushrooms bioactive compounds phenolics eritadenine ergothioneine |
| url | https://www.tandfonline.com/doi/10.1080/12298093.2023.2273028 |
| work_keys_str_mv | AT yonghyunkim influenceofstoragetemperatureonlevelsofbioactivecompoundsinshiitakemushroomslentinulaedodes AT uklee influenceofstoragetemperatureonlevelsofbioactivecompoundsinshiitakemushroomslentinulaedodes AT hyunjieo influenceofstoragetemperatureonlevelsofbioactivecompoundsinshiitakemushroomslentinulaedodes |