抄録
The purpose of this article is to introduce useful and characteristic chemical components of mushrooms as functional food stuffs and to review studies of mechanisms underlying fruit-body formation. Examples of useful components are trehalose, 5′-guanylic acid (5′-GMP), ergosterol (provitamin D2), 1-octen-3-ol and methyl cinnamate. In addition, carbohydrases (amylase, cellulase etc.) from ectomycorrhizal mushrooms such as Tricholoma matsutake and Lyophyllum shimeji are discussed with regard to the relationship between production and artificial cultivation conditions.
