Mushrooms as Functional Foods (eBook)

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.

Preface.

Acknowledgments.

Contributors.

1. Overview of Mushroom Cultivation and Utilization asFunctional Foods (Shu-Ting Chang).

1.1 Introduction.

1.2 What Are Mushrooms?

1.3 Concept of Mushroom Biology and Applied MushroomBiology.

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.

References.

2. Molecular Analysis and Genomic Studies of theShiitake Mushroom Lentinula edodes (Hoi-Shan Kwan and WinnieW. Y. Chum)

2.1 Introduction.

2.2 Isolation of Genes.

2.3 Molecular Genetics.

2.4 Functional Genomic Approaches for Gene ExpressionAnalysis.

2.5 Transcriptional Regulation.

2.6 Transformation.

2.7 Process Analysis.

2.8 Conclusion.

References.

3. Nutritional Value and Health Benefits of Mushrooms (PeterC.K. Cheung).

3.1 Introduction.

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.

3.8 Conclusion.

References.

4. Sclerotia: Emerging Functional Food Derived from Mushrooms(Ka-Hing Wong and Peter C.K. Cheung).

4.1 Introduction.

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 Characteristicsof Mushroom Sclerotia.

4.7 Biopharmacological Values of Mushroom Sclerotia of P.tuber-regium, P. rhinoceros, and W. cocos.

4.8 Conclusion.

References.

5. Antitumor and Immunomodulatory Activities of MushroomPolysaccharides (Vincent E.C. Ooi).

5.1 Introduction.

5.2 Antitumor Polysaccharides from Mushrooms (Higher Fungi).

5.3 Mechanisms of Antitumor Action of MushroomPolysaccharides.

5.4 Structure and Antitumor Activity Relationship ofPolysaccharides.

5.5 Conclusions.

References.

6. Regulatory Issues of Mushrooms as Functional Foods andDietary Supplements: Safety and Efficacy (Solomon P. Wasser andEden Akavia).

6.1 Introduction.

6.2 Legal and Regulatory Issues of Introducing and ControllingDietary Supplements from Medicinal Mushrooms in DifferentCountries.

6.3 Safety and Diversity of Dietary Supplement Types fromCulinary-Medicinal Mushrooms.

6.4 Submerged Culturing as the Best Technique for ObtainingConsistent and Safe Mushroom Products.

6.5 Experiences of Seven Countries in Consolidating Their FoodSafety System.

6.6 Summary.

References.

Index.

"This well-edited hardcover is an authoritative guide for mushroom biologists, and caters to a range of experts in diverse fields of medicine and horticulture from a nutritional viewpoint. The topics covered in the book's six chapters will speak volumes to researchers and students alike." (Microbiology Today, May 2009)