Grifola frondosa mycelium GF12

Highly bioactive beta-glucans
 
Unique mushroom fermentation through patented technology!

What is Grifola frondosa or maitake?

Grifola frondosa (maitake) mushroom is an important ingredient in traditional Chinese and Japanese medicine, used for longevity and health. The mushroom is known for its taste and texture, while its polysaccharides are known for their cell-regulating properties.

In addition to its prominent immune regulating activity, maitake also protects against hypertension, hyperlipidaemia and diabetes. It also has antioxidant, liver protective, antiviral and antimicrobial properties and increases vitality.

Maitake mushroom is known as an adaptogen. It treats both physical and mental ailments and brings the body into balance.

The therapeutic effects of maitake are mainly attributed to the unique β-glucan polysaccharides, which are the main pharmacologically active substances.


Why choosing Grifola frondosa (maitake) through submerged fermentation?

Submerged cultivation is the best technology to manage the identity and purity of medicinal mushrooms without contamination. The bioactive substances of mushrooms are identified not only in the fruit body, but also in the mycelium culture and broth.

The most powerful ß -glucans are found in the mycelium, because the defence of the mushroom is most needed in the substrate. They are the so-called branched ß- 1,3-1,6 glucans.

After long and complex research, it has been possible to make liquid substrates for the different mushrooms where the mycelium can develop under ideal conditions. A sterile and liquid substrate is used where the mycelium is introduced and further develops for several weeks. When the mycelium is fully developed, everything is filtered. The filtration removes the not converted liquid substrate, but also the less active ß -glucans. Low-temperature membrane filtration with a molecular weight cut-off (MWCO) of 5,000 Da produces high-molecular ß-glucans that are highly bioactive. The filtrate containing the excreted beta-glucans, but also the mycelium is then freeze-dried.

This (expensive) technique guarantees optimal preservation of the triple helix structure of the ß -glucans, i.e. a biological activity that is not affected. The triple helix structure in most mushroom powders is largely damaged by heating and extraction using solvents.

Triple helix structure

Because we use a sterile substrate that allows the mycelium to develop in a sterile environment, the final product is also not bacterially contaminated. So extremely safe!

Grifola frondosa mycelium GF12 shows a clear genetic similarity to fruiting bodies that grow naturally.

Image
Genetic similarities reach:
99.85%

Fermedics’ mushroom powders belong to the top of the world due to the advanced & unique production process in which a high concentration of active substances with an enormous stability and high efficiency is achieved.

Distinctive features

Unique properties of the production process

  • Produced by patented submerged fermentation
  • Subjected to low temperature membrane filtration technology
  • Reliable strain identification by DNA Sequence alignment (ITS1, 5.8 DNA, ITS2)
  • Very similar to wild type (WT) strain
  • Assessment of long-term storage
  • Active ingredient analyses and full safety assessment
  • High content of secondary metabolites and bioactive compounds
  • Bio-sustainability & environmentally friendly
  • Free of contaminants such as pesticides and heavy metals

 

What makes Grifola frondosa mycelium GF12 so special?

  • Contains the most effective beta-glucans because of the:
    • preservation of the triple helix structure
    • very high absorbability due to water solubility
    • presence of high molecular weight extracellular beta-glucans
    • Specific branching (β-1,3 – β-1,6 glucans) which are more biologically active
  • Strong similarity to the wild variety through reliable strain identification
  • 100% pure polysaccharides and beta-glucans derived from the mycelium and extracellular excretion in the fermentation fluid
  • No risk of contamination (microbiological as well as chemical)
  • 100 % pure powder
    • no heavy metal contamination
    • no pesticides/fungicides
    • no chemical additives
    • no extraction with solvents destroying triple helix structure
  • No functional starch derivatives, cyclodextrin, modified starches or other thickeners as additives
  • No traces of starch or cereals from the culture matrix or substrate.
  • No subsequent addition of polysaccharides.
More information

Health benefits

  • Anti-inflammatory properties
  • Blood sugar regulation
  • Cardiovascular support
  • Immune support
  • Improving glycaemic levels
  • Increasing stress resistance
  • Liver protection

Legislation

Europe
Grifola frondosa is authorized in EU for use in food supplements.

Belgium
Grifola frondosa is permitted in Belgium. This mushroom is listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.

Belfrit
Grifola frondosa is on the Belfrit list and is allowed in Belgium, France and Italy.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA), and price quotation.

Storage
Due to the hygroscopic nature, please store at dry conditions in an airtight container. Shelf life is at least two years at 25°C and below 70% RH in original sealed package.

MOQ (minimum order quantity) 20 kg

FormUseDosageActive compounds
PowderNutritional supplements
Functional food
0,5 – 1,0 g/dayPolysaccharides
β-glucans

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References

  • Boh B., Berovič M. 2007. Grifola frondosa (Dicks.: Fr.) S.F. Gray (maitake mushroom): Medicinal properties, active compounds, and biotechnological cultivation. International Journal of Medicinal Mushrooms, 9, 2: 89–108.
  • Ji, H.-Y., Chen, P., Yu, J., Feng, Y.-y., and Liu, A.-j. (2018). Effects of heat treatment on the structural characteristics and antitumor activity of polysaccharides from Grifola frondosa. Applied Biochemistry and Biotechnology.
  • Konno S., Aynehchi S., Dolin D.J., Schwartz A.M., Choudhury M.S., Tazaki H. 2002. Anticancer and hypoglycemic effects of polysaccharides in edible and medicinal maitake mushroom [Grifola frondosa (Dicks.: Fr.) S. F. Gray]. International Journal of Medicinal Mushrooms, 4, 3: 185–195.
  • Kou, L., Du, M., Liu, P., Zhang, B., Zhang, Y., Yang, P., Shang, M., and Wang, X. (2019). Anti-diabetic and anti-nephritic activities of Grifola frondosa mycelium polysaccharides in diet-streptozotocin-induced diabetic rats via modulation on oxidative stress. Appl Biochem Biotechnol 187, 310-322.
  • Nanba H., Kodama N., Schar D., Turner D. 2000. Effects of maitake (Grifola frondosa) glucan in HIV-infected patients. Mycoscience, 41, 4: 293–295.
  • Roca-Lema, D., Martinez-Iglesias, O., Fernandez de Ana Portela, C., Rodriguez A., Valladares-Ayerbes, M., Diaz-Diaz, A., Casas-Pais, A., Prego, C., and Figueroa, A. (2019). In Vitro anti-proliferative and anti-invasive effect of polysaccharide-rich extracts from Trametes Versicolor and Grifola Frondosa in colon cancer cells. International journal of medical sciences 16, 231-240.