Concentration of vitamin D2 in white button mushrooms (Agaricus bisporus) exposed to pulsed UV light

Impact of pulsed light treatment on enzyme inactivation and quality attributes of whole white button mushroom (Agaricus bisporus) and its storage study

Whole white button mushrooms (WWBM) exhibit a limited shelf-life owing to the oxidative enzymatic browning. Inactivation of polyphenol oxidase-PPO and peroxidase-POD in WWBM and its kinetic behavior were studied using pulsed light(PL) treatment (0.13-1.11 J/cm2). The first-order kinetics explained PL-induced enzyme inactivation. Rate constants(k) for PPO and POD were 3.84 and 2.55 cm2/J. FTIR-analysis revealed secondary-structural changes in partially-purified enzyme. PL-treatment retarded browning, retained phenolics and enhanced vitamin D2. PL-treatment at 1.11 J/cm2 rendered WWBM both microbially and enzymatically stable. The PL-treated WWBM's shelf-life at 4, 20, and 37 °C were 5, 3, and 1 day. At 4 °C, browning increased by 6.1 %; firmness decreased by 55.2 %, while PL-treated mushrooms retained 90.6 % phenolics, 78.9 % antioxidant capacity, and 64.2 % D2 after 5 days. Higher activation energy value confirmed phenolics were most sensitive during storage. PL-technology supports UN Sustainable Development Goals by reducing chemical use, lowering carbon-footprints, minimizing pollution, and enhancing shelf-life, promoting sustainable global trade.

Effects of Consuming Pulsed UV Light-Treated Pleurotus citrinopileatus on Vitamin D Nutritional Status in Healthy Adults

Vitamin D, essential for growth and health, is often deficient in Taiwan despite abundant sunlight. Plant-derived vitamin D2 (ergocalciferol) is bioavailable, environmentally friendly, and cost-effective. This study evaluated the efficacy of enhancing Pleurotus citrinopileatus (PC) mushrooms' vitamin D2 content through pulsed ultraviolet (PUV) light and its impact on vitamin D status in humans. In a four-week randomized parallel trial, 36 healthy participants were assigned to three groups: a control group, a group consuming 10 g/day PUV-treated PC (PC-10 g), and a group consuming 100 g/day PUV-treated PC (PC-100 g). Blood samples collected pre- and post-intervention measured serum 25(OH)D2, 25(OH)D3, and biochemical parameters. After four weeks, serum 25(OH)D2 levels significantly increased in the PC-10 g group (1.47 ± 1.42 ng/mL to 9.50 ± 7.10 ng/mL, p = 0.001) and in the PC-100 g group (1.94 ± 2.15 ng/mL to 21.82 ± 16.75 ng/mL, p = 0.002), showing a 10.2-fold rise. The PC-100 g group also experienced a 37.6% reduction in serum intact parathyroid hormone (I-PTH) levels (26.26 ± 9.84 pg/mL to 16.38 ± 5.53 pg/mL). No adverse effects were reported. PUV-treated PC mushrooms significantly increase serum 25(OH)D2 levels and reduce I-PTH, particularly at higher doses. These findings underscore the potential of vitamin-D-enriched PC as a sustainable, fungi-derived food source for addressing vitamin D deficiency.

Edible mushrooms trending in food: Nutrigenomics, bibliometric, from bench to valuable applications

The worldwide consumption, health-promoting and nutritional properties of mushrooms have been extensively researched over a decade. Although, wide range of edible mushrooms is still unexplored, which can be a valuable source of bioactive compounds in dietary supplements and biopharma industry. Mushrooms represent as dynamic source of nutrients lacking in food from plant or animal origin thus, considered as vital functional food utilized for prevention of numerous diseases. The unique bioactive compounds in mushroom and their anti-inflammatory, anti-tumour and other health attributes have been discussed. The preventive action of mushroom on maintaining the gut health and their property to act as pro, pre or symbiotic is also elucidated. The direct prebiotic activity of mushroom affects gut haemostasis and enhances the gut microbiota. Recent reports on role in improving the brain health and neurological impact by mushroom are mentioned. The role of bioactive components in mushroom with relation to nutrigenomics have been explored. The nutrigenomics has become a crucial tool to assess individuals' diet according its genetic make-up and thus, cure of several diseases. Undeniably, mushroom in present time is regarded as next-generation wonder food, playing crucial role in sustaining health, thus, an active ingredient of food and nutraceutical industries.

Pulsed light treatment of whole white button mushroom (Agaricus bisporus): Kinetics and mechanism of microbial inactivation and storage study

The whole white button mushrooms (WWBMs) are highly perishable due to susceptibility to microbial spoilage. This study explored the potential of pulsed light (PL) treatment for decontamination and shelf-life extension of WWBM. WWBM surface was inoculated with Escherichia coli, Listeria monocytogenes, and Aspergillus niger spores (8.1, 8.0, and 8.05 log10 CFU/g, respectively) and tested for inactivation against various PL intensities (fluence 0.13-0.75 J/cm2). The kinetics and mechanism of microbial inactivation were explored, and shelf life was determined at 4, 20, and 37°C. Microbial inactivation increased with increasing PL intensity. PL-induced microbial inactivation was well explained by Weibull model with shape parameters (β-value) for E. coli, L. monocytogenes, A. niger, aerobic mesophiles, and yeast and mold as 0.87, 0.92, 0.91, 0.89, and 0.94, respectively. PL-treatment at 0.75 J/cm2 resulted in >5-log cycle reduction in all inoculated and natural microorganisms. Exposure to PL led to collapse of cellular structure, ruptured cell wall, and leakage of cellular material in all microorganisms and spores along with alterations in nucleic acid and lipid bands. At 4°C, maximum shelf life of 5 days was achieved when WWBM was exposed at 0.75 J/cm2. The WWBM retained 83.3% phenolics, 83.9% antioxidant capacity, and 77.4% vitamin D2 at 4°C while reducing the polyphenol oxidase and peroxidase activity by 89% and 79%. The degradation rate for quality parameters increased with storage temperature. The activation energy of the browning index affirmed it as the most sensitive quality attribute during storage. The study concluded the potential of PL treatment to prolong the shelf life of WWBM.

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein-phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations  in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.

Recent developments and emerging trends in dietary vitamin D sources and biological conversion

This review elaborates on biochemical characteristics, in vivo metabolism, biological conversion through UV irradiation, as well as dietary fortification of vitamin D. Recent innovations in vitamin D utilization, including nanoencapsulation, direct or indirect addition, emulsion, ultrasound, microwave processing, CRISPR-Cas9 genome editing, as well as UV photoconversion, were summarized. Mushrooms, eggs, yeasts, as well as seafood, such as Barramundi and Atlantic salmon, were typical representatives of original natural food materials for vitamin D bioconversion in relevant research. The critical session thereof referred to the 295 nm UV-B irradiation triggering biological fortification of vitamin D2 and vitamin D3, which occurred in ergosterol from mushrooms, and cholesterol from egg yolk, respectively. The schematic biosynthesis of vitamin D precursors in yeasts regulated miscellaneous enzymes were clearly demonstrated. These summarized pathways played a role as a theoretical primer for vitamin D bioconversion when the UV irradiation technique is concerned. Besides, tomatoes had become the latest potential vitamin D sources after genetic modification. The safety consideration for vitamin D fortified functional food was discussed either. Further research is required to fill the gap of investigating optimized factors like types of eggs, meat, and grain, boarder range of wavelength, and dosage in UV irradiation. Vitamin D has a great potential market in the field of functional food development.

Effect of household cooking on the retention of vitamin D2 and 25-hydroxyvitamin D2 in pulse UV-irradiated, air-dried button mushrooms (Agaricus bisporus)

Vitamin D deficiency has widespread global prevalence. Fresh mushrooms exposed to ultraviolet (UV) radiation generate vitamin D₂ which remains after drying. It is not clear if vitamin D₂ is retained after rehydration and cooking of dried mushrooms. The aim of this study was to determine the true retention of both vitamin D₂ and 25-hydroxyvitamin D₂ (25(OH)D₂) after cooking UV-irradiated, air-dried, then rehydrated button mushrooms (Agaricus bisporus). Mushrooms were exposed to pulsed UV radiation, then air-dried in a convection oven, followed by rehydration in warm water. Samples were cooked in three different ways: frying (5 min), baking (10 min, 200 °C) and boiling (20 min, 90 °C). Compared to rehydrated, uncooked controls, there was a high retention of D vitamers (≥95%) after cooking. Frying and baking resulted in significantly higher vitamin D₂ retention compared to boiling (p < 0.0001). UV-irradiated, dried mushrooms are a valuable source of vitamin D₂ after rehydration and cooking.

Development of a two-dimensional liquid chromatography-tandem mass-spectrometry method for the determination of vitamin D2 in mushrooms

Different foods, especially mushrooms, are a valuable source of vitamin D2. However, published concentrations in mushrooms show large variabilities. One reason for this is certainly the high biological variability caused by growth conditions, and another could also be found in the analytical methodology. Therefore, this study aimed to develop a sensitive and highly selective two-dimensional liquid chromatography mass spectrometry (LC–MS/MS) method for vitamin D2 analysis in mushrooms. After validation, the method was applied to four different mushroom species. The developed method with a one-step extraction procedure showed a limit of detection of 0.01 µg vitamin D2/g dry mass (DM), a limit of quantification of 0.05 µg vitamin D2/g DM, and recovery rates between 87.6 and 94.8%. The total run time including the re-equilibration of the columns for the next injection was 7.5 min. After adding increased concentrations of pure substance to Pleurotus ostreatus, Lentinula edodes, and brown and white button mushrooms the standard addition plot showed excellent correlation coefficients (R²) of > 0.9994. Mean vitamin D2 concentrations were observed at 0.122 ± 0.007, 0.074 ± 0.005, 0.099 ± 0.007, and 0.073 ± 0.005 µg/g DM. The coefficient of variation (CV) was between 5.1 and 7.6%. This well-optimized, sensitive LC–MS/MS method, with a fast and simple sample preparation and a short run time, can be applied to future studies especially in different mushroom species with variable growing conditions. This will improve our knowledge about the vitamin D2 content in mushrooms.

In Silico Prediction of Steroids and Triterpenoids as Potential Regulators of Lipid Metabolism

This review focuses on a rare group of steroids and triterpenoids that share common properties as regulators of lipid metabolism. This group of compounds is divided by the type of chemical structure, and they represent: aromatic steroids, steroid phosphate esters, highly oxygenated steroids such as steroid endoperoxides and hydroperoxides, α,β-epoxy steroids, and secosteroids. In addition, subgroups of carbon-bridged steroids, neo steroids, miscellaneous steroids, as well as synthetic steroids containing heteroatoms S (epithio steroids), Se (selena steroids), Te (tellura steroids), and At (astatosteroids) were presented. Natural steroids and triterpenoids have been found and identified from various sources such as marine sponges, soft corals, starfish, and other marine invertebrates. In addition, this group of rare lipids is found in fungi, fungal endophytes, and plants. The pharmacological profile of the presented steroids and triterpenoids was determined using the well-known computer program PASS, which is currently available online for all interested scientists and pharmacologists and is currently used by research teams from more than 130 countries of the world. Our attention has been focused on the biological activities of steroids and triterpenoids associated with the regulation of cholesterol metabolism and related processes such as anti-hyperlipoproteinemic activity, as well as the treatment of atherosclerosis, lipoprotein disorders, or inhibitors of cholesterol synthesis. In addition, individual steroids and triterpenoids were identified that demonstrated rare or unique biological activities such as treating neurodegenerative diseases, Alzheimer's, and Parkinson's diseases with a high degree of certainty over 95 percent. For individual steroids or triterpenoids or a group of compounds, 3D drawings of their predicted biological activities are presented.

The future is bright: Biofortification of common foods can improve vitamin D status

Vitamin D deficiency is a global concern, linked to suboptimal musculoskeletal health and immune function, with status inadequacies owing to variations in UV dependent cutaneous synthesis and limited natural dietary sources. Endogenous biofortification, alongside traditional fortification and supplement usage is urgently needed to address this deficit. Evidence reviewed in the current article clearly demonstrates that feed modification and UV radiation, either independently or used in combination, effectively increases vitamin D content of primary produce or ingredients, albeit in the limited range of food vehicles tested to date (beef/pork/chicken/eggs/fish/bread/mushrooms). Fewer human trials have confirmed that consumption of these biofortified foods can increase circulating 25-hydroxyvitamin D [25(OH)D] concentrations (n = 10), which is of particular importance to avoid vitamin D status declining to nadir during wintertime. Meat is an unexplored yet plausible food vehicle for vitamin D biofortification, owing, at least in part, to its ubiquitous consumption pattern. Consumption of PUFA-enriched meat in human trials demonstrates efficacy (n = 4), lighting the way for exploration of vitamin D-biofortified meats to enhance consumer vitamin D status. Response to vitamin D-biofortified foods varies by food matrix, with vitamin D₃-enriched animal-based foods observing the greatest effect in maintaining or elevating 25(OH)D concentrations. Generally, the efficacy of biofortification appears to vary dependent upon vitamer selected for animal feed supplementation (vitamin D₂ or D₃, or 25(OH)D), baseline participant status and the bioaccessibility from the food matrix. Further research in the form of robust human clinical trials are required to explore the contribution of biofortified foods to vitamin D status.

Optimizing the production of vitamin D in white button mushrooms (Agaricus bisporus) using ultraviolet radiation and measurement of its stability

This study was conducted to determine the most efficient method to produce vitamin D in mushrooms using UV radiation. For this purpose, mushrooms were irradiated with UV-B and UV-C lamps from their caps, stems, both caps and stems (oblique), and sliced surface at doses of 12.5 kJ m-2 and 3.6 kJ m-2, respectively. Then, they were treated by UV-B at 27 °C, 35 °C, and 43 °C. In the next steps, samples were placed in 30 cm and 50 cm distances from the UV source. Afterward, they were irradiated from 15 to 120 min at an intensity of 3.5 W m-2. In the stability tests, samples were stored at 25 °C, frozen, refrigerated and were cooked and their vitamin D2 content was re-analyzed using HPLC. All experiments were repeated three times. In the sliced group treated with UV-B, vitamin D2 content 14.43 μg gr-1 was significantly higher than other groups. The internal temperature of 27 °C was found as optimum temperature with the production of 3.81 μg gr-1 vitamin D. It was revealed that increasing the distance from the UV source had a significant effect on vitamin D production. After 90 min of exposure, the highest amount of vitamin D2 was produced. Data showed that the vitamin D2 content remained almost stable after one day at 25 °C and during the cooking but it decreased about 50% after 7 days of cold storage. The optimal method observed in this study incorporates the use of UV-B lamps, incensement of radiation area in mushrooms and distance reduction from the UV source within 30 cm the internal temperature of 27 °C should be considered as well in the experiment.

Determination of Vitamins D2 and D3 in Edible Fungus by Reversed-Phase Two-Dimensional Liquid Chromatography

Vitamin D is the name given to a series of compounds with antirachitic activity. In this study, we developed a method for quantification of the common Vitamin D, ergocalciferol (vitamin D2), and cholecalciferol (vitamin D3), in edible fungus by reversed-phase two-dimensional liquid chromatography. The sample was saponified by KOH ethanol solution and extracted with ethyl acetate and n-hexane. After reconcentration, the sample was directly injected for instrumental analysis. The results showed that the spiking recoveries of vitamin D2 and vitamin D3 were 80.4–93.8% and 82.3–92.0%, respectively. The relative standard deviations (RSDs) were all less than 5%. Comparing to the results of isotope dilution liquid chromatography tandem mass spectrometry, there were no significant differences (P>0.05). The method was applied for testing vitamin D2 and D3 in 9 kinds of edible mushrooms. It showed that vitamin D3 was not detected. The content of vitamin D2 ranged from 0.11 μg/100 g to 123 μg/100 g. The content of vitamin D2 in dried mushroom was the highest, while that in fresh mushroom was the lowest. The limit of quantification was 0.025 μg/100 g.

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.

Applications of Pulsed Light Decontamination Technology in Food Processing: An Overview

Consumers of the 21st century tend to be more aware and demand safe as well as nutritionally balanced food. Unfortunately, conventional thermal processing makes food safe at the cost of hampering nutritional value. The food industry is trying to develop non-thermal processes for food preservation. Pulsed light (PL) is one such emerging non-thermal food processing method that can decontaminate food products or food contact surfaces using white light. Exposure to intense light pulses (in infrared, visible, and ultraviolet (UV) regions) causes the death of microbial cells, rendering the food safe at room temperature. PL technology is an excellent and rapid method of disinfection of product surfaces and is increasingly being used for food surfaces and packaging decontamination, enabling the minimal processing of food. This paper aims to give an overview of the latest trends in pulsed light research, discuss principles of pulse generation, and review applications of various PL systems for the inactivation of microorganisms in vitro, in various food products, and on food contact surfaces. Effects of PL on food quality, challenges of the process, and its prospects are presented.

Vitamin D2 fortification of Calocybe indica mushroom by natural and artificial UVB radiations and their potential effects on nutraceutical properties

Calocybe indica mushroom was exposed under natural and artificial UVB light to enhance vitamin D₂ contents in the fruit bodies. When Kinetic model was designed to examine the rate of conversion of ergosterol into vitamin D₂ at different time intervals (0, 15, 45, 60 and 90 min), it was found that the conversion was linear with time. The maximum content of vitamin D_2, that is 78.33 µg/g in sunlight and 140.58 µg/g in UVB radiated fruit bodies, was recorded in the samples exposed for 60 min. Interestingly, UVB radiations triggered the synthesis of β-glucan from their actual content (22.42-44.36 g/100 g) and improved the contents of phenols (12.46-47.38 mg GAE/g) and flavonoids (0.85-2.15 mg Quercetin/g). The estimated antioxidant activities, viz., free radical DPPH scavenging activity and ferric reducing antioxidant power was also found to significantly (p < 0.05) increase after 60 min of UVB exposure. For DPPH and FRAP, lowest IC₅₀ values obtained was 1.90 and 4.60 respectively, which are suggestive of high antioxidant capacity. Additionally, the paper also describes how UVB rays chemically altered the scores for all seventeen amino acids that were analyzed.

Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method

In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8 J, 300 pulses, and an effective exposure distance of 10 cm; the UV light irradiation power of 6 W, an effective exposure distance of 11 cm, and an exposure period of 5 min. After a pulsed ultraviolet irradiation, total bacterial count in dry-cured meat decreased from 6.89 to 4.53 lg (CFU/g). The number of Micrococcus and Staphylococcus in samples decreased from 6.49 to 4.10 lg (CFU/g) and the number of molds and yeasts decreased from 5.45 to 4.28 lg (CFU/g). The number of Lactic acid bacteria increased from 3.97 to 4.55 lg (CFU/g) and Escherichia coli was not detected. Total colonies, target bacteria, peroxide value, thiobarbituric acid-reactive substances, water activity, T ₂ relaxation time, pH, color difference, total volatile basic nitrogen, and the sensory evaluations of dry-cured meat products after PL-UV treatments were determined in a 30-d storage experiment. The shelf life of dry-cured meat treated with PL-UV irradiation at 20 °C was predicted to reach to 294 d by applying of shelf life testing method accelerated. The quality and safety of dry-cured meat treated with PL-UV irradiation was better than that of untreated samples.

Highly oxygenated isoprenoid lipids derived from fungi and fungal endophytes: Origin and biological activities

This mini review is devoted to highly oxygenated isoprenoid lipids (HOIL) that are produced by fungi and fungal endophytes from various ecological niches, both terrestrial and aquatic. Steroids were distributed as from edible cultivated fungi, as well as fungi collected in forests. Fungal endophytes were generally isolated from plants and cultured to obtain sufficient biomass. Marine fungi were obtained from marine brown and red algae and marine invertebrates such as sponges, corals, worms, crustacea or from marine sediments. HOIL isolated from the terrestrial ecosystem have the pharmacological potential on anti-hypercholesterolemic, anti-neoplastic, anti-eczematic and anti-inflammatory activity estimated with a confidence of 84-90%. HOIL that produced by marine fungal species are predicted as having anti-inflammatory and anti-hypercholesterolemic activity with a confidence of 82-91%. In addition, they may have potential acetylcholinesterase and cell adhesion molecule inhibitors estimated with a confidence of 86-88%.

A Review of Mushrooms as a Potential Source of Dietary Vitamin D

When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D₂, with lesser amounts of vitamins D₃ and D₄, while vitamin D₃ is the most common form in animal foods. Although the levels of vitamin D₂ in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the ‘best-before’ date, vitamin D₂ level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally. Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D₂ in a single serve. This review examines the current information on the role of UV radiation in enhancing the concentration of vitamin D₂ in mushrooms, the effects of storage and cooking on vitamin D₂ content, and the bioavailability of vitamin D₂ from mushrooms.

The influence of pulsed light exposure mode on quality and bioactive compounds of fresh-cut mangoes

This study investigated the effect of pulsed light (PL) on the respiratory rate, quality (firmness, color and soluble solid content), bioactive compounds (ascorbate and carotenoid) and total antioxidant activity of fresh-cut "Tommy Atkins" mangoes. Fresh-cut mangoes were subjected to PL treatments: control (0P), 1 pulse (1P; 0.7 J cm^-2), 4 successive pulses (4P; 2.80 J cm^-2) and 1 pulse per day for 4 days (1P4D; 2.80 J cm^-2) before storage for 7 days at 6 °C. The 1P and the 4P treatments reduced fresh mass loss during storage, while 4P-treated samples also showed a slower decline of yellow color, as shown by parameter b and overall better visual appearance. After 7 days of storage, total ascorbate content was 40% higher in the 1P4D treatment than in control, whereas total carotenoid content (0.894 mg g^-1 FM) and total antioxidant activity (144 μmol trolox 100 g^-1 FM) were the highest in the 4P-treated samples. Results suggest that PL mode of application is more important than the fluence or final dose received by fresh-cut mangoes; moreover, 4P is an effective method to preserve, or even improve quality of fresh-cut mangoes.

Factors affecting mushroom Pleurotus spp

Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp.

Antioxidants of Edible Mushrooms

Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.

Consumption of vitamin D2 enhanced mushrooms is associated with improved bone health

Mushrooms are the best nonanimal food source of vitamin D2. Pulsed irradiation can enhance vitamin D2 in mushrooms quickly. We investigated the effect of supplementing high vitamin D2Pleurotus ferulae mushrooms in a mouse model of osteoporosis. Thirty-two female C57BL/6JNarl mice were divided into four groups including sham, ovariectomized (OVX), OVX+nonpulsed mushroom (NPM) and OVX+pulsed mushroom (PM). After 23 weeks of treatment, serum samples were analyzed for osteoblast and osteoclast indicators, as well as metabolites using NMR spectroscopy. To examine bone density, femurs were analyzed using micro-computed tomography. The NPM and PM treatment mice showed increased bone density in comparison with OVX mice. In addition, the PM mice showed higher osteoblast and lower osteoclast indicators in comparison with OVX mice. Serum metabolomics analysis indicated several metabolites that were different in PM mice, some of which could be correlated with bone health. Taken together, these results suggest that pulsed irradiated mushrooms are able to increase bone density in osteoporotic mice possibly through enhanced bone metabolism. Further studies in humans are needed to show their efficacy in preventing osteoporosis.

Statistical optimization of ultraviolet irradiate conditions for vitamin D₂ synthesis in oyster mushrooms (Pleurotus ostreatus) using response surface methodology

Response surface methodology (RSM) was used to determine the optimum vitamin D₂ synthesis conditions in oyster mushrooms (Pleurotus ostreatus). Ultraviolet B (UV-B) was selected as the most efficient irradiation source for the preliminary experiment, in addition to the levels of three independent variables, which included ambient temperature (25–45°C), exposure time (40–120 min), and irradiation intensity (0.6–1.2 W/m²). The statistical analysis indicated that, for the range which was studied, irradiation intensity was the most critical factor that affected vitamin D₂ synthesis in oyster mushrooms. Under optimal conditions (ambient temperature of 28.16°C, UV-B intensity of 1.14 W/m², and exposure time of 94.28 min), the experimental vitamin D₂ content of 239.67 µg/g (dry weight) was in very good agreement with the predicted value of 245.49 µg/g, which verified the practicability of this strategy. Compared to fresh mushrooms, the lyophilized mushroom powder can synthesize remarkably higher level of vitamin D₂ (498.10 µg/g) within much shorter UV-B exposure time (10 min), and thus should receive attention from the food processing industry.

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.