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Thomas L, Mago P. Unearthing the therapeutic benefits of culinary-medicinal mushrooms for humans: Emerging sustainable bioresources of 21st century. J Basic Microbiol 2024; 64:e2400127. [PMID: 38774954 DOI: 10.1002/jobm.202400127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 08/06/2024]
Abstract
Global interest in mushroom farming techniques has grown in the last few years. Despite not making up a large amount of the human diet at the moment, the nutritional worth of mushrooms has prompted their usage. The three main segments of the global mushroom industry are wild, culinary (edible), and medicinal mushrooms. The quality food that mushrooms provide can be utilized to build agricultural ecosystems that are more sustainable for increasing productivity and enhancing the effectiveness of resource usage. This is mostly because mushrooms can be utilized for the recycling of biomass and remains from crop production. Culinary-medicinal mushrooms are becoming more and more important because of their nutrient density, dietary value, and health advantages. Given its many bioactive components, which include polysaccharides, proteins, vitamins, minerals, dietary fiber, and secondary metabolites, mushrooms have been utilized extensively as health foods. These mushrooms exhibit pharmacological activities and possess prebiotic and antibacterial capabilities. This review provides information on the latest advancements in the sustainable cultivation of mushrooms, particularly with nontraditional substrates, and their potential therapeutic uses. Furthermore, some of the newest developments and difficulties in the production of mushrooms are explored.
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Affiliation(s)
- Lebin Thomas
- Department of Botany, University of Delhi, New Delhi, Delhi, India
| | - Payal Mago
- Department of Botany, Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi, Delhi, India
- Campus of Open Learning, University of Delhi, New Delhi, Delhi, India
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Okoro NO, Odiba AS, Han J, Osadebe PO, Omeje EO, Liao G, Liu Y, Jin C, Fang W, Liu H, Wang B. Ganoderma lucidum methyl ganoderate E extends lifespan and modulates aging-related indicators in Caenorhabditis elegans. Food Funct 2024; 15:530-542. [PMID: 38108452 DOI: 10.1039/d3fo04166b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Methyl Ganoderate E (MGE) is a triterpenoid derived from Ganoderma lucidum (Reishi), an edible mushroom, commonly processed into food forms such as soups, drinks, culinary dishes, and supplements. MGE has been shown to inhibit 3T3-L1 murine adipocyte differentiation when combined with other G. lucidum triterpenes. However, the specific effect of MGE on biological processes remains unknown. In this study, we present the first evidence of MGE's anti-aging effect in Caenorhabditis elegans. Through our screening process using the UPRER regulation ability, we evaluated a library of 74 pure compounds isolated from G. lucidum, and MGE exhibited the most promising results. Subsequent experiments demonstrated that MGE extended the lifespan by 26% at 10 μg ml-1 through daf-16, hsf-1, and skn-1-dependent pathways. MGE also enhanced resistance to various molecular stressors, improved healthspan, increased fertility, and reduced the aggregation of alpha-synuclein and amyloid-beta. Transcriptome data revealed that MGE promoted processes associated with proteolysis and neural activity, while not promoting cell death processes. Collectively, our findings suggest that G. lucidum MGE could be considered as a potential anti-aging intervention, adding to the growing list of such interventions.
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Affiliation(s)
- Nkwachukwu Oziamara Okoro
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530007, China.
- College of Life Science and Technology, Guangxi University, Nanning 530004, China
- Department of Pharmaceutical and Medicinal Chemistry, University of Nigeria, Nsukka 410001, Nigeria
| | - Arome Solomon Odiba
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530007, China.
- State Key Lab of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
| | - Junjie Han
- State Key Lab of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
| | | | - Edwin Ogechukwu Omeje
- Department of Pharmaceutical and Medicinal Chemistry, University of Nigeria, Nsukka 410001, Nigeria
| | - Guiyan Liao
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530007, China.
| | - Yichen Liu
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530007, China.
- College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Cheng Jin
- State Key Lab of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
| | - Wenxia Fang
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530007, China.
- College of Life Science and Technology, Guangxi University, Nanning 530004, China
| | - Hongwei Liu
- State Key Lab of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.
| | - Bin Wang
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530007, China.
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