MEDICINAL MUSHROOM MYCELIUM
FRUITBODIESvia M2 MYCELIAL SCIENCE INGREDIENTS LABS
Mycelium: Properties and Activities
1. Asexual, enduring stage of the mushroom life cycle must survivein highly competitive environments, protect itself against pathogens and competitors, and produce enzymes to digest organic substrates to assimilate sufficient nutrient and energy reserves to produce fruit body stage when environmental conditions are right.
2. In Solid State Fermentation systems, mycelium can be grown on organic substrates with a high degree of control and hygiene to produce very consistent batches of product. Environmental toxins and insect activity are more easily excluded/filtered.
3. Mycelial biomass grown in bioreactor units with air exchange filters in indoor, controlled and filtered indoor farms can be produced with very low levels of microbial contamination and do not require very high temperature microbial reduction processing steps.
4. The cell walls of the mycella do not have to be thick and strong to support the above ground weight of the mushroom stem and cap. Mycelial cell walls must be porous to allow flow of enzymes and protective metabolites into the environment and the flow of enzymatically-digested nutrients into the mycelial cells. Thus, mycelial tissue is easier to digest and assimilate than fruit body tissue.
5. Mycelium of some species control some compounds not contained in the fruit body. Example: nootropic erinacine compounds produced only in mycellia of Lion’s Mane mushroom.
6. Mycelial biomass products produced by Solid State Fermentation processes contain extra-cellular compounds including enzymes, polysaccharides, and protective secondary metabolites that provide therapeutic benefits when consumed.
Fruit Bodies: Properties and Activities
1. Sexual, reproduction function only- must produce and disseminate spores to ensure survival of the species. Lacks much in the way of enzymatic or immune systems- generally survives only a few days after spore release.
2. Fruit bodies can vary significantly in quality and consistency as per many variables including season, environmental conditions, harvest “flush” maturity and also post-harvest handling, storage and transport. Often exposed to environmental toxins and insect activity.
3. The moist and exposed surfaces of the mushroom fruit bodies harbor high levels of microbial contamination that require high temperature microbial kill steps and/or extraction process to reduce contamination levels to specifications suitable for nutraceutical applications.
4. The cell walls of fruit body tissue must be thick and strong to support the above-ground weight of the mushroom stem and cap. Fruit body tissue is thus harder to digest and assimilate than mycelial tissue.
5. Fruit bodies contain higher levels of some active ingredients as compared to mycellia. Example: the fruit bodies of Reishi contain higher levels of triterpene compounds than the mycelia.
6. Fruit body products do not contain the powerful extra-cellular compounds produced by mycelium.
- Differential immune activating anti inflammatory and regenerative properties of MyCommunity mushroom blend
- Potentiation of immunity with mushroom fruit bodies and mycelia by Paul Stamets
- Neurodegeneration and Medicinal Mushrooms Robert Rogers Fungi Fall 2017
- Use of mushroom derived dietary supplements as immunomodulating agents
- Mushroom immunomodulators unique molecules with unlimited applications
- Medicinal Mushrooms-Brain Food for the Mitigation of Neurodegenerative Diseases
- Impact of Mushroom Nutrition on Microbiota and Potential for Preventative Health
- Review Health Promoting Benefits of Mushrooms through Gut Micrbiota
- Mushroom Biomass Beta Glucans and Enzymes 2016