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Mleczek M, Siwulski M, Budka A, Niedzielski P, Mleczek P, Kuczyńska-Kippen N, Budzyńska S, Karolewski Z, Kalač P, Jędryczka M. Can the concentration of elements in wild-growing mushrooms be deduced from the taxonomic rank? ENVIRONMENTAL RESEARCH 2024; 252:119079. [PMID: 38729408 DOI: 10.1016/j.envres.2024.119079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/29/2024] [Accepted: 05/04/2024] [Indexed: 05/12/2024]
Abstract
The mineral composition of wild-growing mushroom species is influenced by various environmental factors, particularly the chemical properties of the soil/substrate. We hypothesised that element uptake might also correlate with taxonomic classification, potentially allowing us to predict contamination levels based on mushrooms within the same taxonomic rank. This study compared the mineral composition (Ag, As, Ba, Ca, Cd, Co, Cu, Fe, Hg, K, Mg, Mn, Mo, Na, Ni, Pb, Se, and Zn) of 16 saprotrophic mushroom species from 11 genera across 4 families and 2 orders. Among these were 13 edible and 3 inedible mushrooms, all collected from natural, wild stands in a forest in central-western Poland between 2017 and 2020. Phallus impudicus exhibited the highest mean content of Ba (together with Phallus hadriani) (6.63 and 8.61 mg kg-1, respectively), Ca (with Paralepista gilva and Stropharia rugosoannulata) (803, 735 and 768 mg kg-1, respectively), Cd (with Lycoperdon perlatum) (3.59 and 3.12 mg kg-1, respectively), Co (0.635 mg kg-1), and Fe (with P. hadriani and S. rugosoannulata) (476, 427 and 477 mg kg-1, respectively), while Macrolepiota mastoidea showed the highest content of Ag (1.96 mg kg-1), As (with Coprinus comatus) (1.56 and 1.62 mg kg-1, respectively) and Cu (with Macrolepiota procera and Chlorophyllum rhacodes) (192, 175 and 180 mg kg-1, respectively). Comparing the content of the analysed elements in the genera represented by at least two species, a similarity was observed, the same as the mean concentration in soil under these species. Soil characteristics could be a superior factor that overshadows the impact of the mushroom genus on the elements accumulation, obscuring its role as a determinant in this process. The results are not definitive evidence that belonging to a particular taxonomic rank is a prerequisite condition affecting the accumulation of all elements. A closer focus on this issue is needed.
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Affiliation(s)
- Mirosław Mleczek
- Poznan University of Life Sciences, Department of Chemistry, Wojska Polskiego 75, 60-625, Poznań, Poland.
| | - Marek Siwulski
- Poznan University of Life Sciences, Department of Vegetable Crops, Dąbrowskiego 159, 60-594, Poznań, Poland
| | - Anna Budka
- Department of Construction and Geoengineering, Poznan University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Przemysław Niedzielski
- Adam Mickiewicz University, Faculty of Chemistry, Uniwersytetu Poznańskiego 8, 61-614, Poznań, Poland
| | - Patrycja Mleczek
- Department of Ecology and Environmental Protection, Poznan University of Life Sciences, Piątkowska 94C, 60-649, Poznań, Poland
| | - Natalia Kuczyńska-Kippen
- Adam Mickiewicz University in Poznań, Faculty of Biology, Department of Water Protection, Uniwersytetu Poznańskiego 6, 61-614, Poznań, Poland
| | - Sylwia Budzyńska
- Poznan University of Life Sciences, Department of Chemistry, Wojska Polskiego 75, 60-625, Poznań, Poland
| | - Zbigniew Karolewski
- Poznan University of Life Sciences, Department of Phytopathology, Seed Science and Technology, Dąbrowskiego 159, 60-594, Poznań, Poland
| | - Pavel Kalač
- University of South Bohemia, Faculty of Agriculture, Department of Applied Chemistry, 37005, České Budějovice, Czech Republic
| | - Małgorzata Jędryczka
- Institute of Plant Genetics, Polish Academy of Sciences, Strzeszyńska 34, 60-479, Poznań, Poland
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Ferraz CG, Ribeiro PR, Verde BV, Dos S Silva R, do Carmo C Silva M, do Carmo CO, Bazioli JM, Dos Santos IBF, Fill TP, Sforca ML, Silva F, da S Magaton A, Soares ACF. Metabolite Profiling of Pleurotus ostreatus Grown on Sisal Agro-Industrial Waste Supplemented with Cocoa Almond Tegument and Wheat Bran. Chem Biodivers 2023; 20:e202300346. [PMID: 37503864 DOI: 10.1002/cbdv.202300346] [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: 03/08/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
Pleurotus ostreatus is an edible fungus with high nutritional value that uses industrial and agricultural lignocellulosic residues as substrates for growth and reproduction. Understanding their growth metabolic dynamics on agro-industrial wastes would help to develop economically viable and eco-friendly biotechnological strategies for food production. Thus, we used UHPLC/MS/MS and GNPS as an innovative approach to investigate the chemical composition of two strains of P. ostreatus, coded as BH (Black Hirataki) and WH (White Hirataki), grown on sisal waste mixture (SW) supplemented with 20 % cocoa almond tegument (CAT) or 20 % of wheat bran (WB). Metabolite dereplication allowed the identification of 53 metabolites, which included glycerophospholipids, fatty acids, monoacylglycerols, steroids, carbohydrates, amino acids, and flavonoids. This is the first report of the identification of these compounds in P. ostreatus, except for the steroid ergosterol. Most of the metabolites described in this work possess potential biological activities, which support the nutraceutical properties of P. ostreatus. Thus, the results of this study provide essential leads to the understanding of white-rot fungi chemical plasticity aiming at developing alternative biotechnologies strategies for waste recycling.
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Affiliation(s)
- Caline G Ferraz
- Centro de Ciências Exatas e Tecnológicas-CETEC, Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
- Metabolomics Research Group, Departamento de Química Orgânica, Instituto de Química, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, 40170-115, Salvador, Brazil
| | - Paulo R Ribeiro
- Metabolomics Research Group, Departamento de Química Orgânica, Instituto de Química, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, 40170-115, Salvador, Brazil
| | - Brenno V Verde
- Centro de Ciências Exatas e Tecnológicas-CETEC, Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
| | - Rafael Dos S Silva
- Centro de Ciências Exatas e Tecnológicas-CETEC, Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
| | - Maria do Carmo C Silva
- Metabolomics Research Group, Departamento de Química Orgânica, Instituto de Química, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, 40170-115, Salvador, Brazil
| | - Cristiano O do Carmo
- Programa de Pós-graduação em Ciências Agrárias, Centro de Ciências Agrárias, Ambientais e Biológicas-CCAAB, Universidade Federal do Recôncavo da Bahia, Rua Rui, Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
| | - Jaqueline M Bazioli
- Instituto de Química, Universidade Estadual de Campinas, CP 6154, 13083-970, Campinas, Brazil
- Faculdade de Ciências Farmacêuticas, Universidade Estadual de Campinas, 13083-871, Campinas, Brazil
| | - Iago B F Dos Santos
- Metabolomics Research Group, Departamento de Química Orgânica, Instituto de Química, Universidade Federal da Bahia, Rua Barão de Jeremoabo s/n, 40170-115, Salvador, Brazil
| | - Taicia P Fill
- Instituto de Química, Universidade Estadual de Campinas, CP 6154, 13083-970, Campinas, Brazil
| | - Mauricio L Sforca
- Brazilian Biosciences National Laboratory, Brazilian Center for Research in Energy and Materials, Rua Giuseppe Máximo Scolfaro 10.000, 13083-100, Campinas, São Paulo, Brazil
| | - Franceli Silva
- Centro de Ciências Exatas e Tecnológicas-CETEC, Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
| | - Andréia da S Magaton
- Centro de Ciências Exatas e Tecnológicas-CETEC, Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
| | - Ana Cristina F Soares
- Programa de Pós-graduação em Ciências Agrárias, Centro de Ciências Agrárias, Ambientais e Biológicas-CCAAB, Universidade Federal do Recôncavo da Bahia, Rua Rui, Barbosa, no710, 44.380-000, Cruz das Almas, Brazil
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Liuzzi GM, Petraglia T, Latronico T, Crescenzi A, Rossano R. Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases. Nutrients 2023; 15:nu15081913. [PMID: 37111131 PMCID: PMC10145943 DOI: 10.3390/nu15081913] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/06/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The last century has seen an increase in our life expectancy. As a result, various age-related diseases, such as neurodegenerative diseases (NDs), have emerged, representing new challenges to society. Oxidative stress (OS), a condition of redox imbalance resulting from excessive production of reactive oxygen species, represents a common feature that characterizes the brains of elderly people, thus contributing to NDs. Consequently, antioxidant supplementation or dietary intake of antioxidant-containing foods could represent an effective preventive and therapeutic intervention to maintain the integrity and survival of neurons and to counteract the neurodegenerative pathologies associated with aging. Food contains numerous bioactive molecules with beneficial actions for human health. To this purpose, a wide range of edible mushrooms have been reported to produce different antioxidant compounds such as phenolics, flavonoids, polysaccharides, vitamins, carotenoids, ergothioneine, and others, which might be used for dietary supplementation to enhance antioxidant defenses and, consequently, the prevention of age-related neurological diseases. In this review, we summarized the role of oxidative stress in age-related NDs, focusing on the current knowledge of the antioxidant compounds present in edible mushrooms, and highlighting their potential to preserve healthy aging by counteracting age-associated NDs.
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Affiliation(s)
- Grazia Maria Liuzzi
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro", 70126 Bari, Italy
| | - Tania Petraglia
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Tiziana Latronico
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro", 70126 Bari, Italy
| | - Aniello Crescenzi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Rocco Rossano
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
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Dried Wild-Grown Mushrooms Can Be Considered a Source of Selected Minerals. Nutrients 2022; 14:nu14132750. [PMID: 35807930 PMCID: PMC9269615 DOI: 10.3390/nu14132750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/30/2022] [Accepted: 06/30/2022] [Indexed: 12/19/2022] Open
Abstract
Dried mushrooms might be a source of mineral components, which are indispensable for human health. The aim of this study was to determine the contents of calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), and selenium (Se) in dried wild-grown mushrooms (Boletus edulis and Xerocomus badius) available for sale, and to evaluate these mushrooms’ contribution to the daily reference intake of the studied bioelements. The concentrations of mineral components in the mushroom samples were determined by the flame method (Ca, Mg, Fe, Zn, Cu, Mn) and the electrothermal (Se) atomic absorption spectrometry method. The mean Ca, Mg, Fe, Zn, Cu, Mn (in mg/kg), and Se concentrations (in µg/kg) in B. edulis were 82.1, 964.1, 233.4, 97.9, 25.3, 22.1, and 6501.6, respectively, whereas in X. badius: 67.5, 1060.2, 87.8, 197.2, 33.9, 19.8, and 282.4, respectively. We have shown that dried B. edulis can be considered a source of Se. In the case of the other microelements, the tested mushrooms may serve only as additional supplements. Therefore, the studied species of mushrooms cannot be regarded as potential nutritional sources of the macroelements in question. Consumers should be properly informed about this, which should be guaranteed by appropriate legal regulations.
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Bartkiene E, Zokaityte E, Starkute V, Mockus E, Klupsaite D, Lukseviciute J, Bogomolova A, Streimikyte A, Ozogul F. Biopreservation of Wild Edible Mushrooms ( Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods 2022; 11:foods11121800. [PMID: 35741998 PMCID: PMC9223197 DOI: 10.3390/foods11121800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/09/2022] [Accepted: 06/16/2022] [Indexed: 02/04/2023] Open
Abstract
There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and Liquorilactobacillus uvarum LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation. The LUHS245 strain showed better preservation properties in the case of fungal inhibition; however, prolonged thermal treatment and/or ultrasound pre-treatment ensure safer fermentation. Mushroom species and type of pre-treatment had a significant effect on colour coordinates and pH (p ≤ 0.0001). A greater variety of VC was identified in pre-treated and fermented samples. Significant differences were found between the emotions induced in consumers. The lowest sum of BA was found in thermally pre-treated and fermented R. caperata, while the highest was in ultrasonicated and fermented B. edulis. Finally, despite good overall acceptability, it is important to select appropriate LAB strains for the fermentation of edible mushrooms to ensure their safety in the case of BA formation.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
- Correspondence:
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Alina Bogomolova
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Audrone Streimikyte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
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