SHIITAKE L.E.M.

Lentinus Edodes Mycelia





L.E.M. is the extract from the mycelial cultured solid medium of Lentinus edodes (Shiitake).
The extract was obtained from broken solid medium (composed of food materials) cultured with Lentinus
edodes mycelia, treating physically with special technique.

It contains lots of bio-active substances such as polysaccharide protein, nucleic acid derivatives, vitamin B group, ergosterol, erytadenine, and various minerals. L.E.M. extract improves and activates the organ's defence functions**. Especially, the action of erytadenine, very unique to Lentinus edodes is quite marked in preventing the accumulation of cholesterol and protecting from arteriosclerosis.


Organ's Defence Funtions

expelling micro-organisms of external origin including bacteria, fungi, viruses and protozoa.
expelling harmful chemial substances (residual agricultural chemicals, environmental pollutants, food additives), pollen and dust.
expelling abnormal cells (mutant cells, cancer cells)
expelling worn out autocells (old erythrocytes, etc.), excessively produced substances (antigen antibody complexes), etc.


Physiological Activity of L.E.M.

Protection against bacterial infection
Lymphocyte blastogenic activity
Promotion of chemotaxis in macrophages
Anti-HIV action
Anti-tumor effect
Medicational effect against woodchuck hepatitis
Influence on reverse transcriptase activity
Inhibitive effect on proliferation of rat ascites hepatoma
L929 cells cytotoxicity
In vivo neutrophil conglomerating activity


Production Method

1. The fungus (Lentinus edodes) is cultured on solid media consisting of sugar cane bagasse and rice bran.
2. Just before the formation of fruit bodies, the above media are extracted with hot water.
3. The extract is sterilized by filtration and is dried after being concentrated, to give LEM powder.




CERTIFICATE OF ANALYSIS NO.199081050-001 dated August 31, 1999 issued by
Japan Food Research Laboratories, authorized by the Japanese Government
Moisture ....................5.8g/100g
Protein .....................10.7g/100g
Fat .........................1.5g/100g
Fiber .......................11.5g/100g
Ash ..........................13.3g/100g
Sugar .......................57.2g/100g
Sodium ................. 442mg/100g
Phosphorus.............. 2.33g/100g

Iron ........................... 28.4mg/100g
Calcium ....................451mg/100g
Kalium ...................... 2.99g/100g
Magnesium ............ 1.08g/100g
Vitamin B1 ...................0.12mg/100g
Riboflavin ...................1.27mg/100g
Copper ........................ 941ƒÊg/100g
Zinc ............................... 7.41mg/100g
Manganese ............... 33.4mg/100g
Sulphur ....................... 0.43g/100g


CERTIFICATE OF ANALYSIS NO.103081840-006 dated August 28, 2003,
issued by Japan Food Research Laboratories, authorized by the Japanese Government

Arsenic (as As2O3) ........ passed
Lead ................................... passed
Cadmium ......................... passed
Tin ........................................ passed (not detected) MLD 25 ppm
Coliform bacteria ......... passed
Aerobic plate count ...... passed(less than 300/g)

Note:
The above tests are based on the standards for Food and Additives (Notification No.370 by Health and Welfare Ministry).






Back