Abstract: On the basis of our previous work concerning the preparation of edible fungi beverage, the composition and immunological functions of Lentinus edodes hydrolysate and oyster mushroom hydrolysate prepared by papain hydrolysis were investigated. The results showed that after the hydrolysis, the yields of proteins, polysaccharides and amino acids in hydrolysates from both mushroom species were all over 74%, especially polysaccharides with the highest yield. The immunological function experiments showed that both hdyrolysates could notably increase phagocytic index, thymus index and spleen index when compared with the blank control group. This suggests that the they have immunological functions due to the presence of polysaccharides. This study preliminarily indicates that edible fungi beverage can partially replace edible fungi intake.

Key words: enzymatic hydrolysates of Lentinus edodes and oyster mushroom, composition, immunological functions, carbon clearance