Functional Foods Business
Only One Material for People's Health
In order to manufacture safe and high quality products based on our cultivation technology cultivated for over 50 years, we manufacture our products in a hygienic environment and management methods in accordance with Good Manufacturing Practice (GMP) for dietary supplements, including a series of manufacturing processes and quality inspections, to ensure the safety of our products. We strive to ensure that our products are safe and effective. We are committed to providing reliable quality for your valuable products.
LEM - A Nutrient-Rich and Energy-Dense SHIITAKE Mycelium Cultivation Medium Extract
LEM is "SHIITAKE mycelium culture medium extract," a useful extract obtained from long-term cultivation of shiitake mycelium in a solid medium consisting of bagasse and non-fat rice bran.
LEM is a useful substance produced by the mycelium of SHIITAKE mushrooms (microorganisms), and thus belongs to the same category of fermented foods as natto, cheese, yogurt, miso, soy sauce, sake, lactic acid beverages, and so on.
How LEM is Produced.
LEM is produced by inoculating SHIITAKE mushroom fungi into a medium made from **bagasse** (the fibrous residue left after sugarcane extraction) and **rice sugar**. This extraction process utilizes the metabolites obtained during the growth of the shiitake fungi, along with components derived from the decomposition of the mycelium using its own enzymes. This unique manufacturing process ensures that LEM is rich in bioactive compounds with high physiological activity.
![Rich in nutrients and energy Extracts from shiitake mycelial culture medium [LEM].](../_src/87314194/image.webp?v=1762928477405)
Health Benefits of LEM: Extract from SHIITAKE Mycelial Culture Medium
**LEM** (SHIITAKE Mycelium Extract) is a valuable extract derived from the mycelium of the SHIITAKE mushroom (Lentinula edodes) that has been cultivated over an extended period. The mycelium of SHIITAKE mushrooms grows by decomposing organic materials such as sawdust and logs, eventually developing on the surface of these substrates. This process allows LEM to harness the power of nature as a health food, gaining significant attention.
Importance of the Fermentation Process
Fermentation is a process in which microorganisms and their enzymes generate substances that are beneficial to humans. Through this natural fermentation process, LEM is enriched with bioactive compounds that contribute to health promotion. As a result, LEM possesses characteristics that make it a gentle and effective health supplement.
Health Benefits of LEM
LEM is associated with a variety of health benefits, including:
**Immune Activation**: Enhances the body's immune response, protecting against infections and diseases.
**Antiviral Properties**: May help combat viral infections, supporting overall health.
**Antioxidant Effects**: Protects cells from oxidative stress, aiding in the prevention of chronic diseases and aging.
**Hepatocyte Protection**: Supports liver health and protects liver cells from damage.
Conclusion
LEM is a powerful extract derived from shiitake mycelial culture, maximizing the natural benefits of SHIITAKE mushrooms. With properties that enhance immune function, provide antiviral effects, offer antioxidant protection, and support liver health, LEM is an excellent health supplement for improving overall well-being. Consider incorporating LEM into your health regimen to take advantage of its numerous benefits. For a healthier lifestyle, be sure to try LEM!
Changes in Sugar Composition Due to Cultivation Process
| Sugar Composition of Culture Medium | Sugar Composition of Mycelium | Sugar Composition of LEM | ||
| Hexose | Glucose | 62 | 80 | 14 |
| Galactose | 17 | 7 | 8 | |
| Mannose | 3 | 11 | 7 | |
| Rhamnose | 0 | 0 | 0 | |
| Fucose | 0 | 0 | 0 | |
| Pentose | Arabinose | 13 | 1 | 37 |
| Xylose | 5 | 1 | 34 |
Changes in Sugar Composition Due to Cultivation Process
| Sugar Composition of Culture Medium | Sugar Composition of Mycelium | Sugar Composition of LEM | ||
| Hexose | Glucose | 62 | 80 | 14 |
| Galactose | 17 | 7 | 8 | |
| Mannose | 3 | 11 | 7 | |
| Rhamnose | 0 | 0 | 0 | |
| Fucose | 0 | 0 | 0 | |
| Pentose | Arabinose | 13 | 1 | 37 |
| Xylose | 5 | 1 | 34 |
The power of LEM and its evidence
LEM contains two types of active components: heteropolysaccharides and soluble lignin. Heteropolysaccharides arise primarily from cellulose and hemicellulose, which make up cell walls. The sugars that make up heteropolysaccharides are mainly pentasaccharides such as arabinose and xylose. In addition, water-soluble lignin is derived from water-insoluble lignin that is made soluble by breaking down the lignin that makes up the cell wall. LEM has a variety of effects, including immunomodulating, antiviral, antioxidant, and cancer cell growth inhibitory effects.
Safety of LEM
The shiitake mycelium used in the production of LEM is the same as that of edible shiitake mushrooms. Therefore, there are no safety issues. In addition, the safety of LEM has been confirmed through various safety tests, including toxicity and mutagenicity tests, conducted by an analytical institution.
| acute toxicity test LD50 mg/kg/day |
rat | male | 16,400 |
| female | 15,600 | ||
| mouse | male | 19,600 | |
| fermale | 17,700 | ||
| subacute toxicity test maximum no-action volumemg/kg/day |
rat | male | 3,840 |
| fermale | 7,980 | ||
| mouse | male | 6,740 | |
| fermale | 9,100 | ||
| genotoxicity test | gene mutation (Ames test) | negative | |
| DNA damege (Rec assay or umu test) | negative | ||
Example of LEM efficacy test (anti-influenza action)
▒ Inhibition of proliferation
After influenza viruses were infected cultured cells, a given concentration of LEM was added, and plaque area was compared by plaque assay. The results showed that LEM inhibited plaque area expansion in a concentration-dependent manner. This suggested that LEM inhibited the growth of influenza viruses.
The power of LEM and its evidence
LEM contains two types of active components: heteropolysaccharides and soluble lignin. Heteropolysaccharides arise primarily from cellulose and hemicellulose, which make up cell walls. The sugars that make up heteropolysaccharides are mainly pentasaccharides such as arabinose and xylose. In addition, water-soluble lignin is derived from water-insoluble lignin that is made soluble by breaking down the lignin that makes up the cell wall. LEM has a variety of effects, including immunomodulating, antiviral, antioxidant, and cancer cell growth inhibitory effects.
Safety of LEM
The shiitake mycelium used in the production of LEM is the same as that of edible shiitake mushrooms. Therefore, there are no safety issues. In addition, the safety of LEM has been confirmed through various safety tests, including toxicity and mutagenicity tests, conducted by an analytical institution.
| acute toxicity test LD50 mg/kg/day |
rat | male | 16,400 |
| female | 15,600 | ||
| mouse | male | 19,600 | |
| fermale | 17,700 | ||
| subacute toxicity test maximum no-action volumemg/kg/day |
rat | male | 3,840 |
| fermale | 7,980 | ||
| mouse | male | 6,740 | |
| fermale | 9,100 | ||
| genotoxicity test | gene mutation (Ames test) | negative | |
| DNA damege (Rec assay or umu test) | negative | ||
Example of LEM efficacy test (anti-influenza action)
▒ Inhibition of proliferation
After influenza viruses were infected cultured cells, a given concentration of LEM was added, and plaque area was compared by plaque assay. The results showed that LEM inhibited plaque area expansion in a concentration-dependent manner. This suggested that LEM inhibited the growth of influenza viruses.
Mice were infected with influenza virus through their nasal cavity and orally administered LEM for 7 days. As a result, the gross lesions with inflammation, hemorrhage and congestion in the lungs of mice orally administered LEM were much smaller than those of mice not administered LEM. This suggested that LEM suppressed lung inflammation.
