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Product Introduction: Tremella
Tremella is the fruiting body of fungi in the Basidiomycota division, Tremellomycetes class, Tremellales order, Tremellaceae family, Tremella genus. It is typically chrysanthemum or cockscomb-shaped, with a diameter of 5-10 cm, soft, white, semi-transparent, and elastic. The main chemical component of Tremella is Tremella polysaccharides. It is widely used in the food, functional food, health product, and beverage industries.
Nutritional information
| Chinese name of food | Hericium erinaceus (canned) | Food English Name | Hericium erinaceus (canning) |
| Food Categories | Fungi and algae | Edible part | 100.00% |
| source | Food Composition Table 2009 | Origin | China |
| Nutrient content (content in 100g edible portion of food) | |||
| Energy (kJ) | 88 | Protein (g) | 2 |
| Fat (g) | 0.2 | Saturated fatty acids (g) | |
| Trans fatty acids (g) | Monounsaturated fatty acids (g) | ||
| Polyunsaturated fatty acids (g) | Cholesterol (mg) | — | |
| Carbohydrate (g) | 4.9 | Sugar (g) | |
| Lactose (g) | Dietary fiber (g) | ||
| Soluble dietary fiber (g) | Insoluble dietary fiber (g) | 4.2 | |
| Sodium (mg) | 175 | Vitamin A (microgram retinol equivalent) | — |
| Vitamin D (μg) | Vitamin E (mg α-tocopherol equivalent) | 0.46 | |
| Vitamin K (μg) | Vitamin B1 (Thiamine) (mg) | 0.01 | |
| Vitamin B2 (Riboflavin) (mg) | 0.04 | Vitamin B6 (mg) | |
| Vitamin B12 (μg) | Vitamin C (ascorbic acid) (mg) | 4 | |
| Niacin (niacinamide) (mg) | 0.2 | Folic acid (μg folate equivalent) | |
| Pantothenic acid (mg) | Biotin (μg) | ||
| Choline (mg) | Phosphorus (mg) | 37 | |
| Potassium (mg) | 8 | Magnesium (mg) | 5 |
| Calcium (mg) | 19 | Iron (mg) | 2.8 |
| Zinc (mg) | 0.4 | Iodine (μg) | |
| Selenium (μg) | 1.3 | Copper (mg) | 0.06 |
| Fluoride (mg) | Manganese (mg) | 0.03 | |
| Delta-E(mg) | (β-γ)-E(mg) | ||
| α-E(mg) | Carotene (μg) | ||
| Fatty acids (total) (g) | Ash content (g) | ||
| Water content (g) | Energy (kcal) | 21 | |
Efficacy and Effects
Nourishes and replenishes vital fluids; moisturizes the lungs and nourishes the stomach. Mainly used for treating fatigue-related coughs, phlegm with blood, dry mouth due to lack of fluids, post-illness weakness, and shortness of breath with fatigue.
1. Medicinal Value
Tremella is an extremely valuable tonic, historically regarded by royalty and nobility as a longevity-enhancing substance. Modern medicine has proven that the main pharmacologically active component of Tremella is polysaccharides, which constitute 60% to 70% of its dry weight. Tremella polysaccharides are also an important bioactive substance that can enhance the body's immune function, playing a role in strengthening and stabilizing the body's constitution. Moreover, Tremella polysaccharides have no toxicity to the respiratory system, central nervous system, circulatory system, heart, liver, kidneys, and other organs, nor do they affect the reproductive capacity of mice or the survival rate of their offspring.
2. Nutritional Value
The protein in Tremella contains 17 types of amino acids, including leucine, isoleucine, phenylalanine, alanine, serine, glutamic acid, proline, arginine, lysine, alanine, threonine, aspartic acid, tyrosine, cystine, histidine, and methionine, with proline being the most abundant.
Tremella is rich in nutrients, containing proteins, fats, various amino acids, and minerals.
Both Tremella and bird's nest are tonics, but bird's nest is expensive, while Tremella offers similar color, texture, and effects at a much lower price. Protein accounts for 6%-10% of the dry weight of Tremella, which contains 17 amino acids, including valine, proline, serine, arginine, glycine, lysine, alanine, threonine, leucine, isoleucine, tyrosine, phenylalanine, glutamic acid, cystine, aspartic acid, methionine, and histidine. Among these, glutamic acid is the most abundant, followed by aspartic acid. Tremella provides 7 of the 8 essential amino acids required by the human body, making it a good source of protein.
Tremella contains about 0.6%-1.28% fat, with unsaturated fatty acids accounting for about 75% of the total fatty acids, mainly consisting of linoleic acid. Tremella also contains 4.0%-5.44% inorganic salts, such as sulfur (S), phosphorus (P), calcium (Ca), iron (Fe), magnesium (Mg), and sodium (Na). Additionally, Tremella is rich in various vitamins, including VB1, VB2, VC, and VD, and it also contains a certain amount of cellulose.
Fungal Morphological Characteristics and Geographical Distribution
Wild Tremella is mainly distributed in subtropical regions, but it can also be found in cold, temperate, and tropical zones. In China, wild Tremella is mainly found in the forested regions of Sichuan, Yunnan, Fujian, Guizhou, Anhui, Hunan, Guangxi, and Taiwan. Among these, Tongjiang Tremella is the most famous.
Wild Tremella is rare and was considered a precious tonic in ancient times. The cultivation of Tremella originated in Tongjiang, Sichuan. According to records, large-scale artificial cultivation of Tongjiang Tremella had already begun by the fourth year of the Tongzhi reign in the Qing Dynasty (1865). Gutian County is the birthplace and main production area of bagged Tremella in China and the original producing area of "Gutian Tremella," which is the largest commercial production base for Tremella in the country.
Tremella is the fruiting body of fungi in the Basidiomycota division, Tremellomycetes class, Tremellales order, Tremellaceae family, Tremella genus. It consists of more than 10 thin, wrinkled, flat lobes. The fruiting body is pure white to milky white, typically chrysanthemum or cockscomb-shaped, soft, white, semi-transparent, and elastic. It shrinks when dried, becoming horny, hard, and brittle, with a color ranging from white to beige.
Both the upper and lower surfaces of the fruiting body are covered with a hymenial layer, which consists of numerous basidia. The basidia are nearly spherical, longitudinally septate, with sizes ranging from 10×9 µm to 13×10 µm. The basidia bear small spores, which are colorless, smooth, nearly spherical, and measure between 6×4 µm and 8.5×7 µm.
The mycelium of Tremella is generated from the germination of basidiospores, is multicellular, grayish-white, and extremely fine, playing a role in nutrient absorption and transportation. Under suitable conditions, the mycelium forms a fruiting body, which is the edible part. It is composed of thin, wrinkled lobes, white, smooth, elastic, and semi-transparent. When dried, it becomes slightly yellow, hard, and horny, with a significant reduction in volume, becoming brittle and shrinking to one-third to one-eighth of its original wet weight. When soaked in water, it can regain its original form. The surface of mature fruiting bodies is covered with a layer of white powder, which are Tremella spores. If the spores mature, they will automatically eject and spread by wind, leading to the growth of a new generation, thus continuing the cycle.
Harvesting and Processing
When the lobes of Tremella are fully open and stop growing, they should be harvested promptly. After washing three times in clean water, they should be dried or baked immediately.
Tremella is harvested in the spring and autumn using a bamboo knife soaked in pig fat. After cleaning the fresh Tremella with clean water, it is dried to produce the final product.
