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The possibility to apply of higher fungi, mushroom, as a potential food and folk medicine sources is reviewed. The total world production of the cultivated edible mushroom has been increased dramatica...lly since the end of the World War II. Some scientist has predicted that worldwide mushroom production will continue to increase at an average annual rate of 8% to the early of 21 century. Much interest has been aroused recently in the possibility of growing microorganism on a large scale to provide a cheap source of protein, food and folk medicine for antitumors and adult diseases. Large-scale culture for mushroom mycelium in submerged liquid culture has been realized. Despite the small contribution in terms of food and protein resources, mushrooms will remain a valuable food for many people. Not only does the mushroom have a unique flavor, its protein value lies somewhere between that of meat and vegetables. In addition mushrooms rank highly for their vitamin content and make an important contribution to the supply of some minerals in the diet. Lately it could not be negligible to have research the effect of the mushroom and its culture filtrates on cancer, antitumor and the other adult diseases and the possibility as very important folk medicines. In order to produce high value-added mushrooms, its fungal mycelia, and its use of food processing, certain technical difficulties in their productions could be overcome.
高等菌類であるきのこについて,蛋白源や食材および漢方薬としての活用への可能性について総説した.きのこの生産量は第二次世界大戦以後,急激に増加してきた.世界的な生産量の伸びは21世紀まで毎年8%の規模で増えづけると予想されてきた.最近きのこの菌糸体を大規模に培養して,蛋白源や食材,癌や成人病に対する漢方薬として活用することに興味が持たれはじめている.液体浸漬培養によるきのこ菌糸体の大量培養が成功している.きのこは貴重な食材をしての価値を持ち続けるであろう.きのこは独特の香りを持っているばかりでなく,蛋白質含有量の観点からみると肉と野菜の中間である.またきのこはビタミン含有量が高く,数種の無機物が健康維持に有効である.近年,きのこや菌糸体の癌や成人病に対する効果について研究され,重要な漢方薬としての可能性が注目されている.高付加価値を持ったきのことして,菌糸体の生産や食材としての活用のために,種々の技術的な問題が解決されてきた.続きを見る
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