Effects of Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (Agaricomycetes), Bars on Lipid and Antioxidant Profiles in Individuals with Borderline High Cholesterol: A Double-Blind Randomized Clinical Trial.

Shiitake (Lentinus edodes) is a culinary-medicinal mushroom that has low lipid content and is rich in protein, fiber, minerals, vitamins, antioxidant compounds, and ß-glucans. We assessed the effects of L. edodes bars on cholesterolemia and oxidative stress levels in individuals with borderline high cholesterol through a randomized, double-blind, placebo-controlled study. Individuals with borderline high cholesterol, low-density lipoprotein, or triglycerides were recruited. Sixty-eight individuals were randomly allocated to group I (placebo; n = 32) or group II (intervention; n = 36). Blood samples were collected at 0, 33, and 66 days, and all individuals received an unidentified opaque envelope containing the bars. Biochemical (triglycerides, total cholesterol, low-density lipoprotein, high-density lipoprotein, and glucose) and oxidative stress biomarkers (reduced glutathione, catalase, and thiobarbituric acid reactive substances) in the blood were assessed. Participants in the intervention group showed a 10% reduction in triglycerides after 66 days of consuming the shiitake bars (P = 0.0352). In oxidative stress biomarkers, L. edodes increased the main endogenous antioxidant reduced glutathione and reduced lipid peroxidation. Exposure to L. edodes triggered dermatitis in 10% of individuals sensitive to the mushroom. In conclusion, L. edodes bars are a nutritious food and a functional health food alternative. This food improves redox status and can be considered as an adjuvant in the prevention of dyslipidemia.

Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars.

Lentinula edodes (shiitake) is the second most cultivated edible mushroom in the world; it has low lipid contents, high protein and it is source of vitamins and minerals. This study aimed to develop and to evaluate two sweet and two salty food bars containing shiitake. The binder elements were heated and then the dried elements were added. The bars were shaped, and the sensorial test was accomplished with hedonic scale of 9 points for analysis of texture, aroma, taste and appearance, and a 5-point scale for buying intention. The centesimal composition included percentages of moisture content, ashes, lipids, proteins and carbohydrate contents. Chemical elements of shiitake were quantified by Energy Dispersive X-ray Fluorescence. Glucans were determined using a commercial kit. Phenolic compounds were determined with the Folin-Ciocalteu reagent. The shelf life was evaluated by microbiological control, up to 180 days, at temperatures of 25 °C and 37 °C. The sweet bar 1 (SwB1) had better sensory analysis and buying intention. Shiitake showed high concentrations of calcium, iron, phosphorus, potassium, zinc, manganese, phenolic compounds and glucans. SwB1-bar maintained shiitake nutritional characteristics. SwB1-bars did not present microorganisms for up to 180 days of shelf life, neither at 25 °C nor at 37 °C, and they followed the standards determined by National Health Surveillance Agency. Sweet bars are an easy marketing alternative due to their stability, low-cost of production and good acceptance, as well as flexibility to add other functional ingredients beneficial to health, such as shiitake.