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Abstract: Shiitake mushroom, Lentinus edodes (Berk.) Sing., a culinary delicacy, has traditionally been used as medicine in Asia dating back over 2000 years. Shiitake contains protein, lipids (primarily linoleic acid), carbohydrates, fibre, minerals, vitamins B-1, B-2, C and ergosterol, and the D provitamin. One of the major compounds isolated from the Shiitake mushroom, a polysaccharide Lentinan with a mean molecular mass of 500Kda, acts as an activator for macrophage T-lymphocytes and other immune effector cells that modulate the release of cytokines, which in turn may account for its indirect antitumour and antimicrobial properties. Eritadenine and two other related alkaloids deoxyeritadenine and 4-(6-amino-9-purin-9-yl)- propionic acid have been isolated from the Shiitake mushroom and known to reduce serum cholesterol and lipid concentration in rodents. Nearly 18 organosulphur compounds, which impart the characteristic odour to Shiitake, has been reported from chloroform extracts of Shiitake mushroom. Major compounds include Lenthionine (1,2,3,5,6-pentathiepane, C2H4S6), 1,2,4-Trithiolane (C2H4S3), 1,2,4,6-Tetrathiepane (C3H6S4) and 1,2,3,4,5,6- hexathiepane (CH2S6) together with some 13 sterols.
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