Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated lingzhi (Ganoderma lucidum) extracts with combined wall materials for masking effect on the perception of off-flavour and bitterness

Lingzhi mushroom (Ganoderma lucidum) is known as a medicinal mushroom that can be utilized in various functional foods available in the market, including powders, dietary supplements, and tea. However, its use is limited due to factors such as bitterness, flavour, and astringency. The objective of this study is to characterize and quantify the sensory profile of Lingzhi mushroom samples (fresh, dried and Lingzhi extracts) using quantitative descriptive analysis and investigate the physicochemical and sensory properties of encapsulated Lingzhi extracts using different ratios of wall material (maltodextrin, gum Arabic and modified starch from rice flour). The optimal ratio for encapsulation involved 32.75 % maltodextrin, 42.25 % gum Arabic, and 25 % modified starch w/w. Three parallel experiments were performed under practical conditions, resulting in average encapsulation efficiencies of 88.39 ± 0.09 % for flavonoids 89.53 ± 0.06 % for polysaccharides and 0.31 ± 0.01 of water activity. The sensory descriptive analysis indicated the following ratings: brown sugar aroma (4.36 ± 0.17), earthy aroma (22.04 ± 0.12), nutty aroma (2.00 ± 0.01), fresh mushroom aroma (11.18 ± 0.19), dried Lingzhi aroma (3.08 ± 0.13), black tea aroma (4.50 ± 0.19), salty taste (1.00 ± 0.01), earthy flavour (23.14 ± 0.22) and Mushroomy (after taste) (2.06 ± 0.09), respectively. The flavour identified of Lingzhi extracts and encapsulated by gas chromatography electronic nose (GC-E-Nose). The result showed ten flavour compounds (Acetaldehyde, Methanethiol, Propanal, propane-2-one, Methyl acetate, 2-methyl propanal, Ethyl Acetate, Heptane, 1-Butanamine, 2-methyl butanal, Thiophene). Optimizing the encapsulation conditions has a significant impact on reducing off-flavours and bitterness. Comparing the flavour profiles of Lingzhi extracts with encapsulated Lingzhi extracts using gas chromatography electronic nose (GC-E-Nose). Encapsulation technology represents a burgeoning field that holds immense potential in ensuring the stability of functional ingredients and facilitating their incorporation into instant beverage products.

Distributions of Lanostene-Derived Triterpenoids and Glucan Content in the Fruiting Bodies of the Australian Ganoderma Species

Lanostene-derived triterpenoids and β-glucans are important metabolites in Ganoderma mushrooms associated with benefits to human health. The medicinal value of the Australian Ganoderma species remains unclear, with no data on triterpenoid distribution or glucan content. In the present study, 22 Australian Ganoderma specimens were analyzed for triterpenoid and glucan contents. Thirty-two triterpenoids were identified in the fruiting bodies of 19 of the specimens. Distinct patterns in triterpenoid distribution between laccate and matte fruiting bodies were observed, leading to the classification of four groups of Ganoderma. Most of the glucans in the Ganoderma fruiting bodies were β-glucans (~99%), with a nominal α-glucan content (~1%). The β-glucan content ranged from 19.5 to 43.5% (w/w). A range of antioxidant activities was observed for methanol extracts using the ABTS (1.8 to 8.4 mg GAE.g-1), DPPH (1.7 to 9.4 mg GAE/g-1) and FRAP (24.7 to 111.6 mmol FeSO4.g-1) assays, with four specimens presenting relatively high radical scavenging and reducing activities. For the first time, we demonstrated that Australian Ganoderma mushrooms contain medicinal triterpenoids, including ganoderic acid A, and we established a link between its distribution and the fruiting body morphology. However, further research is required to isolate diploid clones and determine factors that impact triterpenoid and glucan synthesis in these strains.

Adding-value to Ganoderma lingzhi by producing enzymes and antioxidant compounds under submerged fermentation using different culture media

Ganoderma lingzhi is widely reported for its medicinal properties, presenting several bioactive substances with potential pharmaceutical and industrial application. This study aimed to evaluate the production of mycelial biomass, extracellular enzymes and antioxidant compounds by G. lingzhi under submerged fermentation. G. lingzhi was cultured in Polysaccharide (POL) and Melin-Norkrans (MNM) media for 7 days. The cellulases, xylanases, pectinases, laccases, and proteases activities were quantified in the culture broth, while the antioxidant potential was evaluated for the mycelial biomass. G. lingzhi showed higher biomass production in MNM. However, it exhibited similar microstructural characteristics in both culture media. In the POL there was greater activity of CMCase (0.229 U/mL), xylanase (0.780 U/mL), pectinase (0.447 U/mL) and proteases (16.13 U/mL). FPase did not differ (0.01 U/mL), and laccase was detected only in MNM (0.122 U/mL). The biomass water extract from MNM showed high levels of phenolic compounds (951.97 mg AGE/100 g). DPPH• inhibition (90.55%) and reducing power (0.456) were higher in MNM medium, while ABTS•+ inhibition (99.95%) and chelating ability (54.86%) were higher in POL. Thus, the MNM medium was more favorable to the production of mycelial biomass and phenolic compounds, while the POL medium favored the synthesis and excretion of hydrolytic enzymes.

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant (p < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability.

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.

Immunomodulatory activities of polysaccharides isolated from Amauroderma rugosum (Blume and T. Nees) Torrend and their structural characterization

Amauroderma rugosum (Blume and T. Nees) Torrend is a traditionally well-known mushroom that is used for the treatment of cancer. In order to evaluate the pharmacological activities of A. rugosum polysaccharides, the mushroom powder was subjected to hot water extraction and pure polysaccharides (ARPs) were isolated by gel-filtration method. Three important APRs called ARP-1, ARP-2 and ARP-5 were identified with average molecular weights of 1494, 450, and 7 kDa respectively. Their antioxidant abilities were estimated by examining free radical scavenging potential against 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid radical (ABTS●+), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH●), and hydroxyl radical. Immunomodulatory potentials of these ARPs were determined using murine macrophage cells. These polysaccharides exhibited high antioxidant abilities and stimulated mouse macrophages leading to the generation of tumour necrosis factor-α (TNF-α) and interleukin-6 (IL-6). Excellent activities were displayed by ARP-1 and APR-2. Gas chromatography and spectroscopic (FT-IR and NMR) methods were employed in order to carry out their structural characterisation. The two high molecular weight ARPs (ARP-1 and ARP-2) displayed β-(1 → 3)-D-glucan backbone structure with branching of β-(1 → 6)-d-glucopyranosyl. These observations suggest high potential of ARPs for immunotherapeutic applications.

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Mushrooms are a valuable source of food and medicine that have been used for centuries in various cultures. They contain a variety of phytochemicals, such as terpenoids and polysaccharides, that exhibit diverse biological activities, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antidiabetic effects. However, mushroom's phytochemical composition and bioactivity vary depending on their species, cultivation conditions, processing methods, and extraction techniques. Therefore, using reliable analytical methods and standardized protocols is important for systematically evaluating the quality and quantity of mushroom phytochemicals and their therapeutic potential. This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.

Pleurotus eryngii Chips-Chemical Characterization and Nutritional Value of an Innovative Healthy Snack

Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of "healthy snacking" in our diets has emerged. Although there is no agreed-upon definition of "healthy snacking", dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack's nutritional and biological value were not affected; instead, it provided a "healthy snacking" option.

Immunostimulatory effects of a subcritical water extract of Ganoderma

Ganoderma, a medicinal mushroom with various physiological activities, has been extensively investigated regarding its effectiveness. The aim of the present study was to examine the effects of a subcritical water extract of Ganoderma (SWEG) on the immune system. The use of subcritical water with a higher temperature and pressure than hot water allows efficient elution of components from natural products. As an evaluation of the effectiveness of SWEG, a cell proliferation and a cell differentiation test were carried out using A-6 cells, a model of hematopoietic stem cells. Furthermore, an oral administration test in mice was conducted to examine the effects of SWEG on the number and function of immune cells. As a result, SWEG was revealed to promote both self-renewal and differentiation into immune cells such as T cells and natural killer (NK) cells in experiments with A-6 cells. These results were not obtained in experiments using hot water extract of Ganoderma lucidum and Ganoderma sinense. The oral administration test in mice demonstrated that SWEG increased hematopoietic precursor cells, immature B cells, and NK cells in the bone marrow, and T cells in the thymus. In addition, SWEG enhanced the immune functions in the spleen by promoting granzyme B expression and NK cell activity. SWEG was demonstrated to be a food material that acts on HSCs and regulates immunity in vivo.

Mushrooms as Potential Sources of Active Metabolites and Medicines

Background

Mushrooms exist as an integral and vital component of the ecosystem and are very precious fungi. Mushrooms have been traditionally used in herbal medicines for many centuries.

Scope and Approach

There are a variety of medicinal mushrooms mentioned in the current work such as Agaricus, Amanita, Calocybe, Cantharellus, Cordyceps, Coprinus, Cortinarius, Ganoderma, Grifola, Huitlacoche, Hydnum, Lentinus, Morchella, Pleurotus, Rigidoporus, Tremella, Trametes sp., etc., which play a vital role in various diseases because of several metabolic components and nutritional values. Medicinal mushrooms can be identified morphologically on the basis of their size, color (white, black, yellow, brown, cream, pink and purple-brown, etc.), chemical reactions, consistency of the stalk and cap, mode of attachment of the gills to the stalk, and spore color and mass, and further identified at a molecular level by Internal Transcribed Spacer (ITS) regions of gene sequencing. There are also other methods that have recently begun to be used for the identification of mushrooms such as high-pressure liquid chromatography (HPLC), nuclear magnetic resonance spectroscopy (NMR), microscopy, thin-layer chromatography (TLC), DNA sequencing, gas chromatography-mass spectrometry (GC-MS), chemical finger printing, ultra-performance liquid chromatography (UPLC), fourier transform infrared spectroscopy (FTIR), liquid chromatography quadrupole time-of-flight mass spectrometry (LCMS-TOF) and high-performance thin-layer chromatography (HPTLC). Lately, the matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) technique is also used for the identification of fungi.

Key Finding and Conclusion

Medicinal mushrooms possess various biological activities like anti-oxidant, anti-cancer, anti-inflammatory, anti-aging, anti-tumor, anti-viral, anti-parasitic, anti-microbial, hepatoprotective, anti-HIV, anti-diabetic, and many others that will be mentioned in this article. This manuscript will provide future direction, action mechanisms, applications, and the recent collective information of medicinal mushrooms. In addition to many unknown metabolites and patented active metabolites are also included.

Bioactivity and Mycochemical Profile of Extracts from Mycelial Cultures of Ganoderma spp

Fungal mycelium cultures are an alternative to natural sources in order to obtain valuable research materials. They also enable constant control and adaptation of the process, thereby leading to increased biomass growth and accumulation of bioactive metabolites. The present study aims to assess the biosynthetic potential of mycelial cultures of six Ganoderma species: G. adspersum, G. applanatum, G. carnosum, G. lucidum, G. pfeifferi, and G. resinaceum. The presence of phenolic acids, amino acids, indole compounds, sterols, and kojic acid in biomass extracts was determined by HPLC. The antioxidant and cytotoxic activities of the extracts and their effects on the inhibition of selected enzymes (tyrosinase and acetylcholinesterase) were also evaluated. The total content of phenolic acids in the extracts ranged from 5.8 (G. carnosum) to 114.07 mg/100 g dry weight (d.w.) (G. pfeifferi). The total content of indole compounds in the extracts ranged from 3.03 (G. carnosum) to 11.56 mg/100 g d.w. (G. lucidum) and that of ergosterol ranged from 28.15 (G. applanatum) to 74.78 mg/100 g d.w. (G. adspersum). Kojic acid was found in the extracts of G. applanatum and G. lucidum. The tested extracts showed significant antioxidant activity. The results suggest that the analyzed mycelial cultures are promising candidates for the development of new dietary supplements or pharmaceutical preparations.

Co-encapsulation of probiotic Lactobacillus acidophilus and Reishi medicinal mushroom (Ganoderma lingzhi) extract in moist calcium alginate beads

Probiotic L. acidophilus La-14 cells were co-encapsulated with Ganoderma lingzhi extract to prolong the viability of the cells under simulated gastrointestinal (SGI) condition and to protect the active ingredients of Reishi mushroom during the storage period. Combinations of distinctive reagents (sodium alginate, chitosan, maltose, Hydroxyethyl-cellulose (HEC), hydroxypropyl methylcellulose (HPMC), and calcium lactate) were tested. Optimal double layer Ca-alginate hydrogel beads were fabricated with significantly improved characteristics. The incorporation of maltose significantly decreases the release rate of mushrooms' phenolics, antioxidants, and β-glucan during the storage time. Significant improvement in probiotic cells viability under SGI condition has been found and confirmed by confocal laser microscopy in maltose containing double layer coated calcium alginate beads variants. The encapsulation of newly formulated prebiotic Reishi extract and probiotic L. acidophilus is creating a new potential food application for such medicinal mushrooms and natural products with unpleasant taste upon oral consumption.