| 词条 | Shiitake | ||||
| 释义 |
| image = Shiitakegrowing.jpg | image_alt = | image_caption = | genus = Lentinula | species = edodes | authority = (Berk.) Pegler (1976) | synonyms = | synonyms_ref = }}{{mycomorphbox | name = Lentinula edodes | whichGills = free | capShape = convex | hymeniumType = gills | stipeCharacter = bare | ecologicalType = saprotrophic | sporePrintColor = white | sporePrintColor2 = buff | howEdible = choice }}{{Chinese | t=香菇 | s=香菇 | showflag=p | p=xiānggū | kanji=椎茸 or 香蕈 | hiragana=しいたけ | hanja=瓢菰 | hangul=표고 | rr=pyogo | tha=เห็ดหอม (hèt hŏm) | vie=nấm hương }} The shiitake ({{IPAc-en|ʃ|ɪ|ˈ|t|ɑː|k|eɪ|,_|ˌ|ʃ|iː|ɪ|-|,_|-|k|i}};[1] {{IPA-ja|ɕiːtake|lang|Ja-Shiitake.oga}} Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine.[2] Taxonomy and namingThe fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. It was placed in the genus Lentinula by David Pegler in 1976.[4] The fungus has acquired an extensive synonymy in its taxonomic history:[5]
The mushroom's Japanese name {{nihongo||椎茸|shiitake}} is composed of {{nihongo|shii|椎|shī|Castanopsis}}, for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and {{nihongo||茸|take|"mushroom"}}.[6] The specific epithet {{lang|la|edodes}} is the Latin word for "edible".[7] It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".[3] Habitat and distributionShiitake grow in groups on the decaying wood of deciduous trees, particularly shii, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, mulberry, and chinquapin (Castanopsis spp.). Its natural distribution includes warm and moist climates in southeast Asia.[6] Cultivation historyThe earliest written record of shiitake cultivation is seen in the Records of Longquan County ({{lang|zh|龍泉縣志}}) compiled by He Zhan ({{lang|zh|何澹}}) in 1209 during the Southern Song dynasty.[4] The 185-word description of shiitake cultivation from that literature was later crossed-referenced many times and eventually adapted in a book by a Japanese horticulturist {{nihongo|Satō Chūryō|佐藤中陵}} in 1796, the first book on shiitake cultivation in Japan.[11] The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores.[5][6] Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods.{{citation needed|date=March 2015}} A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.[14] Shiitake are now widely cultivated all over the world, and contribute about 25% of total yearly production of mushrooms.[15] Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.[14][15][18] Culinary{{nutritional value| name= Mushrooms, shiitake, raw | kJ=141 | water=89.7 g | protein=2.2 g | fat=0.5 g | carbs=6.8 g | fiber=2.5 g | sugars=2.4 g | calcium_mg=2 | iron_mg=0.4 | magnesium_mg=20 | phosphorus_mg=112 | potassium_mg=304 | sodium_mg=9 | zinc_mg=1.0 | manganese_mg=0.2 | opt1n=Selenium | opt1v=5.7 ug | vitC_mg=3.5 | thiamin_mg=0.02 | riboflavin_mg=0.22 | niacin_mg=3.88 | pantothenic_mg=1.5 | vitB6_mg=0.29 | folate_ug=13 | vitD_ug=0.4 | source_usda = 1 | note=[https://ndb.nal.usda.gov/ndb/foods/show/11238?fgcd=&manu=&format=Full&count=&max=25&offset=&sort=default&order=asc&qlookup=11238&ds=&qt=&qp=&qa=&qn=&q=&ing= Full Link to USDA Database entry] }}{{nutritional value | name= Mushrooms, shiitake, dried | kJ=1238 | water=9.5 g | protein=9.58 g | fat=0.99 g | carbs=75.37 g | fiber=11.5 g | sugars=2.21 g | calcium_mg=11 | iron_mg=1.72 | magnesium_mg=132 | phosphorus_mg=294 | potassium_mg=1534 | sodium_mg=13 | zinc_mg=7.66 | manganese_mg=1.176 | opt1n=Selenium | opt1v=46 ug | vitC_mg=3.5 | thiamin_mg=0.3 | riboflavin_mg=1.27 | niacin_mg=14.1 | pantothenic_mg=21.879 | vitB6_mg=0.965 | folate_ug=163 | vitD_ug=3.9 | source_usda = 1 | note=Link to USDA Database entry }} NutritionIn a 100 gram amount, raw shiitake mushrooms provide 34 calories and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat (table for raw mushrooms). Raw shiitake mushrooms are rich sources (20% or more of the Daily Value, DV) of B vitamins and contain moderate levels of some dietary minerals (table). When dried to about 10% water, the contents of numerous nutrients increase substantially. Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.[7][8] UsesFresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight. One type of high-grade shiitake is called {{nihongo||冬菇|donko}} in Japanese[21] and {{lang|zh-latn-pinyin|dōnggū}} in Chinese, literally "winter mushroom". Another high-grade of mushroom is called {{lang|zh-latn-pinyin|huāgū}} ({{lang|zh|花菇}}) in Chinese, literally "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface. Both of these are produced at lower temperatures. ResearchHealth effectsBasic research is ongoing to assess whether consumption of shiitake mushrooms affects disease properties,[22][23][24] although no effect has been proven with sufficient human research to date.[9]Shiitake dermatitis{{Main|Shiitake mushroom dermatitis}}Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", including an erythematous, micro-papular, streaky pruriginous rash that occurs all over the body including face and scalp, appearing about 24 hours after consumption, possibly worsening by sun exposure and disappearing after 3 to 21 days.[26] This effect – presumably caused by the polysaccharide, lentinan[26] – is more common in Asia[28] but may be growing in occurrence in Europe as shiitake consumption increases.[26] Thorough cooking may eliminate the allergenicity.[30] Other usesThere is research investigating the use of shiitake mushrooms in production of organic fertilizer and compost from hardwood.[15][18] GallerySee also
References1. ^{{citation|last=Wells|first=John C.|year=2008|title=Longman Pronunciation Dictionary|edition=3rd|publisher=Longman|isbn=9781405881180}} [10][11][12][13][14][15][16][17][18][19][20][21][22][23][24]2. ^{{cite journal | url = http://www.cancer.org/Treatment/TreatmentsandSideEffects/ComplementaryandAlternativeMedicine/DietandNutrition/shiitake-mushroom?sitearea=ETO |title=Shiitake Mushroom}} 3. ^{{harvnb|Stamets|2000|p=260}} 4. ^{{Cite web|script-title=香菇简介 |trans-title=Mushroom Introduction |language=zh |publisher=Yuwang jituan |url=http://hnywzy.com/news_show.asp?id=1829 |archive-url=https://web.archive.org/web/20170225225742/http://hnywzy.com/news_show.asp?id=1829 |archive-date=25 February 2017 |dead-url=no |df=dmy}} 5. ^{{Cite magazine|last=Tilak |first=Shantanu |year=2019 |title=The Shiitake Mushroom-A History in Magic & Folklore |magazine=The Mycophile |volume=59 |issue=1 |pages=1, 4 |url=https://namyco.org/docs/MycophileJanFef2019.pdf |archive-url=https://web.archive.org/web/20190205165444/https://namyco.org/docs/MycophileJanFef2019.pdf |archive-date=5 February 2019 |dead-url=no |df=dmy}} 6. ^{{Cite book|last1=Przybylowicz |first1=Paul |last2=Donoghue |first2=John |year=1988 |title=Shiitake Growers Handbook: The Art and Science of Mushroom Cultivation |location=Dubuque, Iowa |publisher=Kendall/Hunt |pages=3–6 |isbn=978-0-8403-4962-0 }} 7. ^{{Cite news|url=http://articles.latimes.com/2008/mar/31/health/he-eat31|title=If mushrooms see the light|date=31 March 2008|last=Bowerman|first=Susan|newspaper=Los Angeles Times}} 8. ^{{cite journal |author1=Ko JA |author2=Lee BH |author3=Lee JS |author4=Park HJ. |title=Effect of UV-B exposure on the concentration of vitamin D2 in sliced shiitake mushroom (Lentinus edodes) and white button mushroom (Agaricus bisporus) |journal=J Agric Food Chem |volume=50 |issue=10|pages=3671–3674|year=2008|doi= 10.1021/jf073398s |pmid=18442245 }} 9. ^{{cite web|url=http://www.webmd.com/vitamins-supplements/ingredientmono-680-shiitake%20mushroom.aspx?activeingredientid=680&activeingredientname=shiitake%20mushroom|title=Shiitake mushroom|publisher=WebMD|date=2015|accessdate=5 March 2015}} 10. ^1 {{cite journal |author1=Bisen PS |author2=Baghel RK |author3=Sanodiya BS |author4=Thakur GS |author5=Prasad GB. |title=Lentinus edodes: a macrofungus with pharmacological activities |journal=Current Medicinal Chemistry |year=2010 |volume=17 |issue=22 |pages=2419–30 |pmid=20491636 |doi=10.2174/092986710791698495}} 11. ^1 2 3 {{cite journal |author1=Boels D |author2=Landreau A |author3=Bruneau C |author4=Garnier R |author5=Pulce C |author6=Labadie M |author7=de Haro L |author8=Harry P. |title=Shiitake dermatitis recorded by French Poison Control Centers – New case series with clinical observations |journal=Clinical Toxicology |year=2014 |volume=52 |issue=6 |pages=625–8 |doi=10.3109/15563650.2014.923905 |pmid=24940644}} 12. ^1 {{cite book |author1=hang TS |author2=Hayes WA. |title=The Biology and Cultivation of Edible Mushrooms |url=https://books.google.com/books?id=-yngBAAAQBAJ&pg=PA470 |year=2013 |publisher=Elsevier Science |isbn=978-1-4832-7114-9 |page=470}} 13. ^1 2 {{cite book |author=Wasser S. |editor1=Coates PM |editor2=Blackman M |editor3=Cragg GM |editor4=White JD |editor5=Moss J |editor6=Levine MA. |chapter=Shiitake (Lentinula edodes) |title=Encyclopedia of Dietary Supplements |chapter-url=https://books.google.com/books?id=Sfmc-fRCj10C&pg=PA653 |year=2004 |publisher=CRC Press |isbn=978-0-8247-5504-1 |pages=653–64}} 14. ^1 {{cite book |author=Halpern GM. |title=Healing Mushrooms |url=https://books.google.com/books?id=FlrpouUh740C&pg=PA48 |year=2007 |publisher=Square One Publishers |isbn=978-0-7570-0196-3 |page=48}} 15. ^1 {{cite journal |author1=Hérault M |author2=Waton J |author3=Bursztejn AC |author4=Schmutz JL |author5=Barbaud A. |title=Shiitake dermatitis now occurs in France |journal=Annales de Dermatologie et de Vénéréologie |year=2010 |volume=137 |issue=4 |pages=290–3 |pmid=20417363 |doi=10.1016/j.annder.2010.02.007}} 16. ^1 2 {{cite journal |author=Leatham GF. |title= Cultivation of shiitake, the Japanese forest mushroom, on logs: A potential industry for the United States |year=1982 |journal=Forest Products Journal |volume=32 |issue=8 |pages=29–35 |url=http://128.104.77.228/documnts/pdf1982/leath82a.pdf}} 17. ^1 {{cite book |author1=Miles PG |author2=Chang S-T. |title=Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact |url=https://books.google.com/books?id=XO4EGzpp1M0C&pg=PA241 |year=2004 |publisher=CRC Press |isbn=978-0-203-49208-6 |page=241}} 18. ^1 {{cite journal |author1=Nakano H |author2=Namatame K |author3=Nemoto H |author4=Motohashi H |author5=Nishiyama K |author6=Kumada K. |title=A multi-institutional prospective study of lentinan in advanced gastric cancer patients with unresectable and recurrent diseases: effect on prolongation of survival and improvement of quality of life. Kanagawa Lentinan Research Group |journal=Hepato-gastroenterology |volume=46 |issue=28 |pages=2662–8 |year=1999 |pmid=10522061}} 19. ^1 {{cite journal |author1=Oba K |author2=Kobayashi M |author3=Matsui T |author4=Kodera Y |author5=Sakamoto J. |title=Individual patient based meta-analysis of lentinan for unresectable/recurrent gastric cancer |journal=Anticancer Research |volume=29 |issue=7 |pages=2739–45 |year=2009 |pmid=19596954}} 20. ^1 {{cite journal |author=Pegler D. |title=The classification of the genus Lentinus Fr. (Basidiomycota) |journal=Kavaka |year=1975 |volume=3 |pages=11–20}} 21. ^1 2 {{cite journal |author1=Vane CH |author2=Drage TC |author3=Snape CE. |year=2003 |title=Biodegradation of oak (Quercus alba) wood during growth of the Shiitake mushroom (Lentinula edodes): A molecular approach |journal=Journal of Agricultural and Food Chemistry |volume=51 |issue=4 |pages=947–956 |pmid=12568554 |doi=10.1021/jf020932h}} 22. ^1 2 3 {{cite journal |author=Vane CH. |year=2003 |title=Monitoring decay of black gum wood (Nyssa sylvatica) during growth of the Shiitake mushroom (Lentinula edodes) using diffuse reflectance infrared spectroscopy |journal=Applied Spectroscopy |volume=57 |issue=5 |pages=514–517 |pmid=14658675 |doi=10.1366/000370203321666515}} 23. ^1 {{cite web |title=GSD Species Synonymy: Lentinula edodes (Berk.) Pegler |url=http://www.speciesfungorum.org/GSD/GSDspecies.asp?RecordID=316467 |publisher=Species Fungorum. CAB International |accessdate=2015-03-09}} 24. ^1 {{cite book |author=Welbaum GE. |title=Vegetable Production and Practices |url=https://books.google.com/books?id=zq4tBgAAQBAJ&pg=PA445 |year=2015 |publisher=CAB International |isbn=978-1-78064-534-6 |page=445}} }} Cited literature
Further reading
|title = The pharmacological potential of mushrooms| journal = Evid Based Complement Alternat Med | doi = 10.1093/ecam/neh107 | pmid = 16136207 | volume = 2 | issue = 3 | pages = 285–99 | pmc = 1193547 }} External links{{Commons}}
7 : Marasmiaceae|Fungi of Asia|Chinese edible mushrooms|Edible fungi|Japanese cuisine terms|Medicinal fungi|Fungi in cultivation |
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