ANNEX ISupplementary provisions
ANNEX I Specifications of the mycelial extract from Lentinula edodes Description: The novel food ingredient is a sterile aqueous extract obtained from the mycelium of Lentinula edodes cultivated in a submerged fermentation. It is a light brown, slightly turbid liquid. Lentinan is a β-(1-3) β-(1-6)-D-glucan which has a molecular weight of approximately 5 × 10 5 Daltons, a degree of branching of 2/5 and a triple helical tertiary structure. Composition of the mycelial extract from Lentinula edodes Moisture 98 % Dry matter 2 % Free glucose less than 20 mg/ml Total Protein ( *1 ) less than 0,1 mg/ml N-containing constituents ( *2 ) less than 10 mg/ml Lentinan 0,8 – 1,2 mg/ml ( *1 ) Bradford method ( *2 ) Kjeldahl method