Mushrooms as Functional Foods
Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics covered range from the agricultural production of mushrooms to the use of molecular biological techniques like functional genomics; from nutritional values of newly cultivated mushroom species to the multifunctional effects of the unconventional form of mushroom (sclerotium); from the physiological benefits and pharmacological properties of bioactive components in mushrooms to the regulation of their use as functional foods and dietary supplements in different parts of the world. With contributions from leading experts worldwide, this comprehensive reference:
* Reviews trends in mushroom use and research, with extensive information on emerging species
* Includes coverage of cultivation, physiology, and genetics
* Highlights applications in functional foods and medicinal use
* Covers worldwide regulations and safety issues of mushrooms in functional foods and dietary supplements
* Discusses the classification, identification, and commercial collection of newly cultivated mushroom species
* Features a color insert with photographs of different types of mushrooms
This is an integrated, single-source reference for undergraduates majoring in food science and nutrition, postgraduates, and professional food scientists and technologists working in the functional food area, and medical and health science professionals interested in alternative medicines and natural food therapies.
1. Overview of Mushroom Cultivation and Utilization as Functional Foods (Shu-Ting Chang).
1.2 What Are Mushrooms?
1.3 Concept of Mushroom Biology and Applied Mushroom Biology.
1.4 Mushroom Cultivation.
1.5 World Mushroom Production.
1.6 Mushroom Biotechnology.
1.7 Development of World Mushroom Industry Movements.
1.8 Concluding Remarks.
2. Molecular Analysis and Genomic Studies of the Shiitake Mushroom Lentinula edodes (Hoi-Shan Kwan and Winnie W. Y. Chum)
2.2 Isolation of Genes.
2.3 Molecular Genetics.
2.4 Functional Genomic Approaches for Gene Expression Analysis.
2.5 Transcriptional Regulation.
2.7 Process Analysis.
3. Nutritional Value and Health Benefits of Mushrooms (Peter C.K. Cheung).
3.2 Wild and Cultivated Edible Mushrooms.
3.3 Production of Cultivated Mushrooms.
3.4 Nutritional Composition.
3.5 Newly Cultivated/Nonconventional Mushrooms.
3.6 Nutritional Evaluation.
3.7 Health Benefits of Edible Mushrooms.
4. Sclerotia: Emerging Functional Food Derived from Mushrooms (Ka-Hing Wong and Peter C.K. Cheung).
4.2 Concepts of Mushroom Sclerotia.
4.3 Ontogeny of Sclerotia.
4.4 Structure of Sclerotia.
4.5 Cultivation of Mushroom Sclerotia.
4.6 Biochemical, Nutritional, and Technological Characteristics of Mushroom Sclerotia.
4.7 Biopharmacological Values of Mushroom Sclerotia of P. tuber-regium, P. rhinoceros, and W. cocos.
5. Antitumor and Immunomodulatory Activities of Mushroom Polysaccharides (Vincent E.C. Ooi).
5.2 Antitumor Polysaccharides from Mushrooms (Higher Fungi).
5.3 Mechanisms of Antitumor Action of Mushroom Polysaccharides.
5.4 Structure and Antitumor Activity Relationship of Polysaccharides.
6. Regulatory Issues of Mushrooms as Functional Foods and Dietary Supplements: Safety and Efficacy (Solomon P. Wasser and Eden Akavia).
6.2 Legal and Regulatory Issues of Introducing and Controlling Dietary Supplements from Medicinal Mushrooms in Different Countries.
6.3 Safety and Diversity of Dietary Supplement Types from Culinary-Medicinal Mushrooms.
6.4 Submerged Culturing as the Best Technique for Obtaining Consistent and Safe Mushroom Products.
6.5 Experiences of Seven Countries in Consolidating Their Food Safety System.