Division Description:

United Kingdom

The novel food ingredient is a sterile aqueous extract obtained from the mycelium of Lentinula edodes cultivated in a submerged fermentation. It is a light brown, slightly turbid liquid.

Lentinan is a β-(1-3) β-(1-6)-D-glucan which has a molecular weight of approximately 5 × 10⁵ Daltons, a degree of branching of 2/5 and a triple helical tertiary structure.

Composition of the mycelial extract from Lentinula edodes
Bradford method
Kjeldahl method
Moisture	98 %
Dry matter	2 %
Free glucose	less than 20 mg/ml
Total Protein^f1	less than 0,1 mg/ml
N-containing constituents^f2	less than 10 mg/ml
Lentinan	0,8 – 1,2 mg/ml

Annotations

Footnotes

f1: Bradford method
f2: Kjeldahl method