So I was wondering something - and it took me awhile to find the answer - it's in the above article.
Wow this is awesome news!
So I've been drying at 70 degrees Celsius or 158 Fahrenheit - looks like that is too high!
131 degrees Fahrenheit is the highest because...
So I'm gonna have to slice up the caps - to dry at the lower temperature. Otherwise they will not get dry enough.
so they sliced the caps to the smallest scale on that ruler - as the width -
.5 or 1/2 cm equals 1/20th of an inch!!
I just wonder since I do not slice the caps at all - then drying at 158 F. which is 70 Celsius - and BEST for the Umami - since they are not sliced - then maybe it doesn't break down the polysaccharides?
In vivo fungal β-glucans mostly elicit anti-inflammatory, anti-oxidant and anti-tumour effects [25]. Lentinan from shiitake can regulate MAP kinases JNK1/2 and ERK1/2 and enhance the nuclear translocation of NF-κB but without NO and TNF-α production in RAW 264.7 cells [26,27].β-glucans from shiitake can augment phagocytosis, ConA-induced splenocyte proliferation, DTH reactions, TNF-α and IFN-γ production and finally NO production in peritoneal macrophages, that might be underlying mechanisms explaining their anti-tumour effects [3]. These apparent controversial results can be better explained with data obtained in this study.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5727452/
ok so it's better to just rehydrate for 90 minutes -
https://www.jstage.jst.go.jp/article/cookeryscience1995/38/4/38_309/_pdf/-char/en
Otherwise you lose too much of the free amino acids into the discarded water that the shrooms had soaked in.
The highest protein contents were foundSo if the temp is too low (82 F. degrees) - then the enzymes degrade the nutrients.
in freeze-dried shiitake samples (14.52 g kg−1 in caps and 11.46 g
kg−1 in stipes), while the lowest were found in samples subjected
to shade drying at 28 ◦C (5.85 g kg−1 in caps and 2.85 g kg−1 in
stipes). This might be due to enzymatic decomposition of protein
during shade drying. The protein contents in caps were higher than
those in stipes of all shiitake samples dried by different methods,
but there was no significant difference between caps and stipes
when samples were hot air dried at 150 ◦C. The loss of protein
might be due to denaturation or changes in solubility of protein at
high temperature.
If the temp is too how (302 F. degrees) then the heat breaks it down.
https://moscow.sci-hub.tw/3216/e6a6b338cc7e52643df98b17593a76d1/zhang2013.pdf
Wow the Phenols increased as higher drying temp! Very interesting!
And the antioxidants correlated with the phenol levels also.
Very cool.
So there is a trade off between lentinan levels - but I think that's ok since the caps are not cut!
Studies show that mushrooms possess various bioactivities, such as antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties, therefore, mushrooms have attracted increasing attention in recent years, and could be developed into functional food or medicines for prevention and treatment of several chronic diseases, such as cancer, cardiovascular diseases, diabetes mellitus and neurodegenerative diseasesagain very fascinating info:
https://sci-hub.tw/10.3390/molecules21070938
So the phenols and antioxidants are from the protein aspect of the polysaccharide - and the phenols and antioxidants increase with heat....
So here we go:
So the biggest change was in color - they are less black when dried at 60 to 70 celsius.
https://www.researchgate.net/publication/9042963_Lentin_a_novel_and_potent_antifungal_protein_from_shitake_mushroom_with_inhibitory_effects_on_activity_of_human_immunodeficiency_virus-1_reverse_transcriptase_and_proliferation_of_leukemia_cellsLentin, a novel and potent antifungal protein from shitake mushroom with inhibitory effects on activity of human immunodeficiency virus-1 reverse transcriptase and proliferation of leukemia cells
So Lentin and Lentinan are closely connected?
The reason why is because they contain a tremendous amount of fiber that is mostly indigestible by us, including chitin, which is an amino polymer, and lots of heteropolysaccharides, which are bound up with chitin and also other polymers in the cell wall. Heating it, steaming it, or cooking it even lightly can break down some of those insoluble fibers and allow better access to the nutritional aspects—the minerals and the vitamins—along with the beta glucans, which are essential to the immunomodulating activity of fungi.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982645/
The main active compounds in mushrooms are polymers, beta glucans, which are part of the cell wall. We actually have ancient receptor sites for them in our gut. Believe it or not, 60% of our immune tissue is in our gut. When we ingest mushrooms, these compounds—these higher molecular weight compounds, again beta glucans—are complexed with proteins, chitin, and other molecules. Our bodies can recognize those. We have specific binding sites that can actually recognize these compounds and say, “Hey, there’s some fungi in our body and that could be a problem, and so, mount an immune response.” That is one of the main mechanisms by which they work. It is a very ancient pathway of recognition.https://www.ascopost.com/issues/june-25-2017/shiitake-mushroom/
Mechanistic studies indicate that shiitake extract–induced apoptosis involves caspase 3 and 8 pathways in hepatocellular carcinoma cells.14 Shiitake-derived polysaccharides exert antitumor effects by increasing serum interleukin-2 (IL-2) levels and tumor necrosis factor-alpha production and by inducing apoptosis,15 whereas the anticancer properties of lentinan are likely due to its ability to suppress cytochrome P450 1A enzymes, which metabolize procarcinogens to their active forms, as shown in animal studies.16 The clinical significance of these findings, however, has yet to be determined.https://news.illinois.edu/view/6367/207385
cooked, mature shiitakes boasted chitin levels of 3.6 percent, respectively.Shiitake is about 5% Lentinan.
https://sci-hub.tw/10.1016/j.lfs.2003.06.023
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