Shiitake Mushroom (Lentinula edodes)

Shiitake (Lentinula edodes) is a cultivated basidiomycete fungus native to East Asia, cultivated worldwide for its culinary and medicinal properties. The fruiting body and its mycelial extracts are used as dietary supplements to support immune function, cardiovascular health, and metabolic balance, making it one of the most studied edible mushrooms in modern nutraceutical research.

The principal bioactive constituents include:

• Lentinan: a high‑molecular‑weight (≈ 500 kDa) β‑1,3/1,6‑glucan; formula C₆₈H₁₂₀O₅₅ (approximate).
• Ergothioneine: C₁₁H₁₆N₂O₂S; IUPAC name 2‑methyl‑5‑(2‑sulfo‑ethyl)‑1,3‑thiazine‑4‑carboxylic acid.
• Eritadenine: C₁₆H₂₁N₅O₄; IUPAC 5‑(1‑H‑imidazol‑4‑yl)‑2,4‑dichlorobenzene‑1‑carboxylic acid.
• Ergosterol: C₂₈H₄₄O; IUPAC (22E)-5α‑cholesta‑7,22‑dien‑3β‑ol.

All compounds are water‑soluble ( β‑glucans) or lipophilic (ergosterol), influencing extraction methods and bioavailability.

Commercial shiitake is cultivated on hardwood logs or sawdust substrates in China, Japan, Korea, and increasingly in North America.

• Production:
  • The fruiting body is harvested, dried, and milled into powder.
  • Mycelial cultures are grown in fermenters for higher β‑glucan yields.
• Extraction methods:
  • Hot‑water extraction for polysaccharides
  • Ethanol-based extraction for ergosterol and ergothioneine
• Quality control:
  • Quality‑focused manufacturers employ GMP‑certified facilities.
  • Third-party testing for heavy metals, pesticides, and microbial contaminants.
  • Certificates of analysis to verify β‑glucan content (≥10 %).
• Sustainable sourcing: Emphasizes substrate recycling and minimal pesticide use.