It has been just published in Mushroom Science and Biotechnology Volume 33, Issue 3, 82-86 (2025).
This paper will be available as open access in the near future, and I will share the link once it is published. As it is a note written in Japanese, a brief explanation in English is provided below. If you would like to know more or are interested, please feel free to contact me directly.<\/p>\n\n\n\n
Although we more or less anticipated the microstructure of Enoki, you hadn\u2019t actually seen it before, had you? Ufufu! This is a rather minimal report, which is why it was published as a note. Nevertheless, it is peer-reviewed.
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<\/p>\n\n\n\n
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\u3053\u306e\u8ad6\u6587\u306f\u5f53\u65e5\u5b66\u90e8\u751f\u3060\u3063\u305f\u9ad8\u6a4b\u3055\u3093\u306e\u30c7\u30fc\u30bf\u3092\u4e3b\u306b\u4f7f\u308f\u305b\u3066\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002\u5207\u7247\u4f5c\u88fd\u3067\u4e00\u7dd2\u306b\u8a66\u884c\u932f\u8aa4\u3057\u305f\u601d\u3044\u51fa\u304c\ud83d\ude02\u3054\u52a9\u529b\u3044\u305f\u3060\u304d\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3057\u305f\uff01<\/p>\n\n\n\n \u25cf About the Content \u25cf<\/p>\n\n\n\n \ud83c\udf44\u200d\ud83d\udfeb Unveiling the Secret of Enokitake’s Texture Through Its Tissue Structure!\ud83c\udf44\u200d\ud83d\udfeb Our research team investigates the potential of mushroom fruiting bodies as bio-based materials. In this study, we focused on the relationship between the internal tissue structure and the texture (physical properties) of the familiar \u201cEnokitake\u201d mushroom found in supermarkets. We compared the common \u201cwhite Enokitake\u201d with the brown variety, which is closer to the wild type (commonly known as Kakinokitake). The scientific name of both varieties is Flammulina velutipes. \ud83e\uddec What\u2019s Inside an Enokitake?<\/p>\n\n\n\n A closer look at the stipe (the long stem part of Enokitake) revealed some surprising features. Note: All subsequent samples were taken from the stipe of a single Enokitake fruiting body, not from a cluster of fruiting bodies.<\/p>\n\n\n\n A hollow center: Both types of Enokitake have a straw-like hollow structure in the middle of their stipes. Thanks to this hollow core, Enokitake mushrooms are lightweight yet resistant to falling over.<\/p>\n\n\n\n Fibers aligned along the longitudinal axis: The stipe was found to be composed of elongated cells, known as hyphae, arranged in parallel to its longitudinal axis. In addition, the brown Enokitake showed transparent regions (arrow), suggesting possible differences in internal structure between the varieties.<\/p>\n\n\n\n This is a fluorescence micrograph of a transverse section of the hyphae. The round shapes are the cross-sections of the hyphae. A cell wall-specific fluorescent dye was used to stain the hyphae, causing the edges of the cells to glow blue\u2014beautiful, isn\u2019t it? \u2728 Since the hyphae are aligned along the longitudinal axis of the stipe, cutting it transversely reveals a dense arrangement of these round cells.<\/p>\n\n\n\n \ud83d\udccf Characteristics of Hyphal Cells<\/p>\n\n\n\n Image analysis and statistical comparison between the varieties revealed the following characteristics:<\/p>\n\n\n\n White Enokitake:Larger hyphal diameter with greater variability. Interestingly, in both types, the hyphae near the center tend to be larger, while those toward the outer edge are smaller. \ud83d\udcaa The Secret of How Enokitake Breaks<\/p>\n\n\n\n We also measured the force required to snap the Enokitake (\u201cpuchi\u201d sound in Japanese, similar to a soft pop). In the graph below, the peak indicates the point at which the sample broke. Interestingly, the breaking behavior differed depending on the direction in which the force was applied.<\/p>\n\n\n\n Force applied perpendicular to the stipe (from the side) \u2192 It fractures at multiple points into smaller pieces \u2014 a “pop, pop” kind of break\uff08left fig\uff09.<\/p>\n\n\n\n Force applied parallel to the stipe (along its length) \u2192 It breaks sharply at a single point \u2014 a “snap”\uff08right fig\uff09<\/p>\n\n\n\n This is related to the alignment of hyphal cells inside the stipe. Additionally, we found that white Enokitake has higher fracture strength but greater variability, while brown Enokitake shows lower durability against lateral forces but higher strength along its axis. \ud83c\udf0d Potential for Future Applications<\/p>\n\n\n\n The structure of Enokitake, combining lightness and strength, represents a high-performance material created by nature. \ud83d\udcdd Summary<\/p>\n\n\n\n Enokitake is more than just a food item. As a side note, I suspect that the reason Enokitake tends to get stuck between your teeth is that its elongated cells are densely bundled, making it difficult to bite through in one go. By examining its tissue structure, don\u2019t you feel we\u2019ve uncovered a bit of the secret behind its texture? I hope to continue this kind of research series on the tissue structure of mushrooms, as in the present study.<\/p>\n\n\n\n \u2605Information of the note\u2605 This paper is based primarily on data collected by Takahashi-san, who was an undergraduate student at the time. I have fond memories of working together to troubleshoot the sectioning process \ud83d\ude02. Thank you very much for your invaluable assistance!<\/p>\n","protected":false},"excerpt":{"rendered":" \u672c\u65e5\u3001\u65e5\u672c\u304d\u306e\u3053\u5b66\u4f1a\u8a8c\u306b\u6295\u7a3f\u3057\u305f\u8ad6\u6587\uff08\u30ce\u30fc\u30c8\uff09\u304c\u30d1\u30d6\u30ea\u30c3\u30b7\u30e5\u3055\u308c\u307e\u3057\u305f\uff0133\u5dfb2\u53f7 p.82-86\uff082025\uff09\u3067\u3059\u3002\u3057\u3070\u3089\u304f\u3059\u308c\u3070\u3001\u30cd\u30c3\u30c8\u3067\u30aa\u30fc\u30d7\u30f3\u30a2\u30af\u30bb\u30b9\u3067\u95b2\u89a7\u3067\u304d\u308b\u3088\u3046\u306b\u306a\u308b\u304b\u3068\u601d\u3044\u307e\u3059\u3002\u305d\u306e\u969b\u306f\u5185\u5bb9\u3092\u66f4\u65b0\u3044\u305f\u3057\u307e\u3059 […]<\/p>\n","protected":false},"author":1,"featured_media":1299,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[32,12,16,8],"tags":[],"class_list":["post-1110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-32","category-12","category-16","category-8"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t![\"\"](\"https:\/\/shibainugeeks.com\/wordpress_idayu\/wp-content\/uploads\/2025\/05\/\u30b9\u30e9\u30a4\u30c93.jpg\")
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\u8336\u30a8\u30ce\u30ad\uff1a\u83cc\u7cf8\u306e\u76f4\u5f84\u304c\u5c0f\u3055\u3081\u3001\u304b\u3064\u5bc6\u5ea6\u304c\u9ad8\u3044<\/p>\n\n\n\n
\u3053\u308c\u306f\u3001\u690d\u7269\u306e\u5e79\u306b\u3082\u4f3c\u305f\u3001\u8efd\u91cf\u6027\u3068\u5f37\u5ea6\u306e\u30d0\u30e9\u30f3\u30b9\u3092\u53d6\u308b\u81ea\u7136\u306e\u8a2d\u8a08\u3060\u3068\u8003\u3048\u3089\u308c\u307e\u3059\u3002<\/p>\n\n\n\n![\"\"](\"https:\/\/shibainugeeks.com\/wordpress_idayu\/wp-content\/uploads\/2025\/05\/\u30b9\u30e9\u30a4\u30c98-1024x389.jpg\")
\u3053\u308c\u3092\u30d2\u30f3\u30c8\u306b\u8efd\u304f\u3066\u4e08\u592b\u306a\u7de9\u885d\u6750\uff08\u30af\u30c3\u30b7\u30e7\u30f3\u6750\uff09\u83cc\u7cf8\u30d9\u30fc\u30b9\u306e\u30d5\u30a3\u30eb\u30e0\u3084\u30b7\u30fc\u30c8\u751f\u5206\u89e3\u6027\u306e\u68b1\u5305\u6750\u3068\u3044\u3063\u305f\u74b0\u5883\u306b\u512a\u3057\u3044\u30d0\u30a4\u30aa\u7d20\u6750\u3078\u306e\u5c55\u958b\u304c\u671f\u5f85\u3055\u308c\u307e\u3059\u3002
\u3055\u3089\u306b\u3001\u83cc\u7cf8\u306e\u592a\u3055\u3084\u5bc6\u5ea6\u306e\u9055\u3044\u3092\u6d3b\u304b\u305b\u3070\u3001\u565b\u307f\u3054\u305f\u3048\u3084\u98df\u611f\u3092\u81ea\u5728\u306b\u30c7\u30b6\u30a4\u30f3\u3067\u304d\u308b\u53ef\u80fd\u6027\u3082\u898b\u3048\u3066\u304d\u307e\u3057\u305f\uff01<\/p>\n\n\n\n
\u30bf\u30a4\u30c8\u30eb:\u30002\u7a2e\u306e\u30a8\u30ce\u30ad\u30bf\u30b1Flammulina velutipes\u306e\u7d44\u7e54\u69cb\u9020\u3068\u529b\u5b66\u7279\u6027\u306e\u6bd4\u8f03
\u8457\u8005\uff1a\u7530\u5ddd\u8061\u7f8e*, \u9ad8\u6a4b\u8309\u90a3, \u4e2d\u5185\u5b99\u5f25, \u6c34\u91ce\u6b63\u6d69 , \u5929\u91ce\u826f\u5f66
\u65e5\u672c\u304d\u306e\u3053\u5b66\u4f1a\u8a8c (Mushroom Science and Biotechnology), 33(2), 82-86,2025<\/p>\n\n\n\n
Note: Please do not reproduce these figures.<\/p>\n\n\n\n
<\/p>\n\n\n\n![\"\"](\"https:\/\/shibainugeeks.com\/wordpress_idayu\/wp-content\/uploads\/2025\/05\/\u30b9\u30e9\u30a4\u30c93-1.jpg\")
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Brown Enokitake: Smaller hyphal diameter with higher density.<\/p>\n\n\n\n
This resembles the structure of a tree trunk and reflects a natural design balancing lightweight properties with strength.<\/p>\n\n\n\n![\"\"](\"https:\/\/shibainugeeks.com\/wordpress_idayu\/wp-content\/uploads\/2025\/05\/\u30b9\u30e9\u30a4\u30c98-1-1024x389.jpg\")
Since the hyphae are aligned along the longitudinal axis, a force along the stipe tears them collectively, while a sideways force causes individual hyphae to shear off.<\/p>\n\n\n\n
These differences seem to stem from hyphal cell density and the strength of their connections.<\/p>\n\n\n\n
Inspired by this, we can envision developing eco-friendly biomaterials, such as lightweight cushioning materials, mycelium-based films and sheets, and biodegradable packaging.
Moreover, by controlling the thickness and density of hyphae, it may even be possible to design the texture and chewiness of food products!<\/p>\n\n\n\n
Its internal structure embodies natural wisdom, achieving both lightness and strength.
A deeper understanding of the tissue structure and mechanical properties of mushrooms could be the first step toward creating innovative materials for a sustainable society.<\/p>\n\n\n\n
Comparison of tissue structures and mechanical properties of two strains of Flammulina velutipes
Satomi TAGAWA*, Mana TAKAHASHI, Hiroya NAKAUCHI, Masahiro MIZUNO, Yoshihiko AMANO
Mushroom Science and Biotechnology, 33(2), 82-86,2025<\/p>\n\n\n\n