Food and Bioprocess Technology

, Volume 12, Issue 4, pp 704–713 | Cite as

Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes

  • Taeeun Kwon
  • Hyeyoung Lee
  • Jongsun Choi
  • Kyoungju Kim
  • Augustine Yonghwi KimEmail author
Original Paper


For the reduction of sodium consumption from foods with soups or sauces for noodles, NaCl mixture (LMC-salt) was prepared with the Lentinus edodes mycelium cell wall components from mycelia grown in submerged culture. NaCl was entrapped in their cavities and also deposited on the surface of mycelium cell wall. Noodles prepared with LMC-salt (Nm) enhanced the saltiness perception up to 40%, potentially by reducing “severance of flavor” as a consequence of slower release of entrapped NaCl in L. edodes cell wall, when compared to noodles prepared with NaCl (Nc) only. Compared to Nc, lightness was lower and redness was slightly higher resulting in higher color intensity in Nm. Overall textural properties did not show significant differences. Weight and volume of the cooked Nm were decreased, while turbidity of the soup was increased compared to Nc after cooking. Overall preference was slightly lower, but did not have significant specific negative attributes. These results could support a strategic approach to reduce total sodium consumption by enhancing saltiness of noodle in noodle dishes and consequently reducing uptake of soups or sauces that are leading sources of sodium intake.


Reducing salt Sodium consumption Mushroom mycelium Entrapped NaCl Noodle Consumer acceptance 



Entrapped NaCl with mycelial cell walls components of Lentinus edodes


Noodle prepared with LMC-salt


Noodle prepared with NaCl (normal noodle, control)



The authors would like to thank Dr. Myongsuk Bae Lee for her valuable input in the preparation of this manuscript.

Funding Information

This study is supported by Internal Research Grant (20180236) from Sejong University, Korea.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Taeeun Kwon
    • 1
  • Hyeyoung Lee
    • 1
  • Jongsun Choi
    • 1
  • Kyoungju Kim
    • 1
  • Augustine Yonghwi Kim
    • 1
    Email author
  1. 1.Department of Food Science & BiotechnologySejong UniversitySeoulRepublic of Korea

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