1
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Dyshko V, Hilszczańska D, Davydenko K, Matić S, Moser WK, Borowik P, Oszako T. An Overview of Mycorrhiza in Pines: Research, Species, and Applications. Plants (Basel) 2024; 13:506. [PMID: 38498468 PMCID: PMC10891885 DOI: 10.3390/plants13040506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/04/2024] [Accepted: 02/07/2024] [Indexed: 03/20/2024]
Abstract
In the latest literature, climate models show that the conditions for pines, spruces, larches, and birches will deteriorate significantly. In Poland, as well as in other European countries, there are already signs of the decline of these species. This review article deals with the symbiotic relationships between fungi and plants, which can hardly be overestimated, using the example of pine trees. These are the oldest known symbiotic relationships, which are of great benefit to both components and can help plants, in particular, survive periods of severe drought and the attack of pathogens on the roots. This article describes symbioses and their causal conditions, as well as the mycorrhizal components of pine trees and their properties; characterizes ectomycorrhizal fungi and their mushroom-forming properties; and provides examples of the cultivation of pure fungal cultures, with particular attention to the specificity of the mycorrhizal structure and its effects on the growth and development of Pinus species. Finally, the role of mycorrhiza in plant protection and pathogen control is described.
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Affiliation(s)
- Valentyna Dyshko
- Ukrainian Research Institute of Forestry and Forest Melioration Named after G. M. Vysotsky, 61024 Kharkiv, Ukraine; (V.D.); (K.D.)
| | - Dorota Hilszczańska
- Department of Forest Ecology, Forest Research Institute, Sękocin Stary, Braci Leśnej 3, 05-090 Raszyn, Poland;
| | - Kateryna Davydenko
- Ukrainian Research Institute of Forestry and Forest Melioration Named after G. M. Vysotsky, 61024 Kharkiv, Ukraine; (V.D.); (K.D.)
- Department of Forest Mycology and Plant Pathology, Uppsala BioCenter, Swedish University of Agricultural Sciences, P.O. Box 7026, 75007 Uppsala, Sweden
| | - Slavica Matić
- Institute for Sustainable Plant Protection (IPSP), National Research Council of Italy (CNR), Strada delle Cacce 73, 10135 Torino, Italy;
| | - W. Keith Moser
- US Department of Agriculture, Forest Service, Rocky Mountain Research Station, 2500 S. Pine Knoll Dr., Flagstaff, AZ 86001, USA;
| | - Piotr Borowik
- Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland;
| | - Tomasz Oszako
- Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland;
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2
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Nadew TT, Reshad AS, Tedla TS. Oyster mushroom drying in tray dryer: Parameter optimization using response surface methodology, drying kinetics, and characterization. Heliyon 2024; 10:e24623. [PMID: 38298662 PMCID: PMC10828075 DOI: 10.1016/j.heliyon.2024.e24623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 12/18/2023] [Accepted: 01/11/2024] [Indexed: 02/02/2024] Open
Abstract
In this study, the drying of oyster mushrooms (P. ostreatus) in a tray dryer was optimized. The parameters used to optimize the drying process were drying temperature, airspeed, mass loading, and moisture content. Its drying kinetics were investigated at the optimum drying parameters. A quadratic equation was obtained to predict the moisture content of mushrooms at the given drying temperature, airspeed, and mass loading, and it was validated against experimental results. A minimum moisture content (9.99 wt%) was obtained at the optimum conditions of 60 °C, 3 m/s airspeed, and mass loading of 200 g using a tray dryer. Proximate analysis, shelf-life analysis, inorganic elemental analysis, and functional group analysis were done as a characterization method for mushrooms after drying at the optimum drying conditions. About 27.8 wt% protein and 50.2 wt% carbohydrates were found in proximate results. Besides, potassium and sodium were the dominant elements as estimated by spectrophotometry analysis. The induction period (IP) of dried mushrooms at room temperature is 3520:47 (hour: minute) from the oxidation stability analysis, and the water activity of dried mushrooms was found to be 0.36. The drying kinetics of oyster mushrooms were studied at various temperatures (50-75 °C), optimum airspeed (3 m/s), and mass loading (200 g). The best-fit model describing the mushrooms drying kinetics was found to be Midilli et al., with the lowest RMSE (0.008749), X2 (0.0014), and the highest R2(0.9993) values. The kinetic triplet activation energy, effective diffusivity, and diffusivity constant (Ea, Deff, D0) for oyster mushrooms drying were determined and found to lay in the general range for foodstuffs. The value of Deff results lies within the range of 10-8 to 10-12 m2/s, with Ea of 15.32 kJ/mol and D0 value 2.263 × 10-6 m2/s.
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Affiliation(s)
- Talbachew Tadesse Nadew
- Department of Chemical Engineering, School of Food and Chemical Engineering, Wollo University, Kombolcha Institute of Technology, Kombolcha, Ethiopia
| | - Ali Shemsedin Reshad
- Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Sustainable Energy Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Tsegaye Sissay Tedla
- Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Sustainable Energy Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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3
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Gałgowska M, Pietrzak-Fiećko R. Evaluation of the Nutritional and Health Values of Selected Polish Mushrooms Considering Fatty Acid Profiles and Lipid Indices. Molecules 2022; 27:molecules27196193. [PMID: 36234742 PMCID: PMC9570797 DOI: 10.3390/molecules27196193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/15/2022] [Accepted: 09/16/2022] [Indexed: 11/21/2022] Open
Abstract
Imleria badia, Boletus edulis, and Cantharellus cibarius are popular mushrooms of economic importance in Poland. Since physical and mental development of a person and the maintenance of good health entail providing the body with adequate nutrients, including plant and animal fats, the aim of this study was to determine the fatty acid profiles of three mushroom species from Poland and to assess their nutritional and health values using lipid indices. Studied mushrooms have a favorable fatty acid composition due to the high percentage of polyunsaturated fatty acids. Low values of the atherohenic index (AI) and the thrombogenic index (TI) prove that the consumption of the fungi may decrease the risk of coronary heart disease. Products with a high hypocholesterolemic/hypercholesterolemic ratio (H/H) and health-promoting index value are assumed to be more beneficial to human health, granting the possibility for using mushrooms in the nutrition of people with hypertension and in the prevention of cardiovascular diseases.
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Affiliation(s)
- Michalina Gałgowska
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-719 Olsztyn, Poland
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7 Str., 10-719 Olsztyn, Poland
- Correspondence: (M.G.); (R.P.-F.)
| | - Renata Pietrzak-Fiećko
- Department of Commodity Sciences and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-719 Olsztyn, Poland
- Correspondence: (M.G.); (R.P.-F.)
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4
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Wang X, He X, Sun C, Peng M, Zhang Q, Brennan CS, Guan W, Wang F, Zhang N. Extraction of bound phenolics from shiitake mushrooms (
Lentinus edodes
) by combined acid and base hydrolysis procedures and analysis of phenolic profiles and antioxidant capacities. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xueqing Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Xingxing He
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Chaoren Sun
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Mengyun Peng
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Qianqian Zhang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | | | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Fengling Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences Tianjin University of Commerce Tianjin 300134 China
| | - Na Zhang
- National Engineering Technology Research Center for Preservation of Agricultural Products Tianjin 300384 China
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5
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Yan Z, Liu H, Li T, Li J, Wang Y. Two dimensional correlation spectroscopy combined with ResNet: Efficient method to identify bolete species compared to traditional machine learning. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113490] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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6
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Tan Y, Zeng NK, Xu B. Chemical profiles and health-promoting effects of porcini mushroom (Boletus edulis): A narrative review. Food Chem 2022; 390:133199. [PMID: 35597089 DOI: 10.1016/j.foodchem.2022.133199] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 04/27/2022] [Accepted: 05/08/2022] [Indexed: 12/28/2022]
Abstract
Boletus edulis is an edible mushroom with nutritious, delicacy, and pharmacological properties. It is rich in carbohydrates, proteins, minerals, and taste compounds, while low in fat and calories. Diverse bioactive compounds, including polysaccharides, phenolic compounds, and phytosterols, have been found in B. edulis. In addition, bioactive compounds and chemical extracts from B. edulis have been verified to possess constipation prevention, antioxidant, antineoplastic, anti-inflammatory, hepato-protective, antibacterial, and antiviral activities. This paper provides an overview of B. edulis research in recent two decades, emphasizing the nutrition constituents, taste and flavor components, bioactive compounds, and health-promoting effects of B. edulis. Boletus edulis appeared to have health-promoting effects that may effectively prevent or treat various chronic diseases. The potential of B. edulis as a functional food and medicine needs to be further investigated and confirmed.
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7
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Adamska I, Tokarczyk G. Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine. Int J Food Sci 2022; 2022:5773275. [PMID: 35655802 PMCID: PMC9153936 DOI: 10.1155/2022/5773275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/11/2022] [Accepted: 04/04/2022] [Indexed: 11/17/2022]
Abstract
Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism.
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Affiliation(s)
- Iwona Adamska
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
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8
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Yang G, Li S, Ji S, Wang Y, Wang J, Ji L, Li C, Cao Y. Determination of Total Saccharide Content in Auricularia auricula Based on Near-Infrared Spectroscopy. J FOOD QUALITY 2022; 2022:1-11. [DOI: 10.1155/2022/8858235] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this paper, the content of total saccharide in Auricularia auricula from different regions was determined. Then, near-infrared (NIR) technology was used to collect the spectral information of the samples. The sample data were divided into calibration set and validation set. The best quantitative model of the total saccharide content of A. auricula was established by selecting the parameters such as spectral range, pretreatment method, and partial least square method (PLS) main factor number of the calibration set data. The validation set data were used to verify the reliability of this model. In this model, the original spectrum was used to preprocess by standard normal variate (SNV) + second derivative (SD) to eliminate the scattering effect caused by uneven particle distribution and the influence of noise on spectral data. The spectrum range was 4000–10000 cm−1, and the final choice of PLS main factor number was 11. Under this condition, the calibration set Rc2 of the model was 0.9092, the root mean square error of calibration (RMSEC) was 1.405, the root mean square error of prediction (RMSEP) was 1.507, and the residual predictive deviation (RPD) was 3.32. The validation samples were used to test the model, and the result showed that Rv2 = 0.9048 of the validation set. The result proved that the predicted value of the validation samples had a good linear relationship with the measured value. According to the T-test of the two sets of data in the validation set, the difference between the predicted value and the chemical value was not significant (
≥ 0.05). The results were in line with the expected objectives. The established NIR quantitative model can be used to predict the total saccharide content of the black fungus sample to be tested.
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9
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Falandysz J, Saba M, Rutkowska M, Konieczka P. Total mercury and methylmercury (MeHg) in braised and crude Boletus edulis carpophores during various developmental stages. Environ Sci Pollut Res Int 2022; 29:3107-3115. [PMID: 34386922 PMCID: PMC8732834 DOI: 10.1007/s11356-021-15884-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Accepted: 08/05/2021] [Indexed: 06/13/2023]
Abstract
We collected and processed Boletus edulis (King Bolete) carpophores grouped in four batches based on their developmental stage (button stage, young-white, large-white, and large-yellow). The study aimed, for the first time, to examine the B. edulis content and effect of braising and to estimate the intake of total mercury (THg) and methylmercury (MeHg) from a single meal based on whole (wet) weight (ww) and dry weight (dw). In braised carpophores, THg concentrations ranged from 0.2668 ± 0.0090 to 0.5434 ± 0.0071 mg kg-1 ww at different developmental stages, whereas crude products concentrations ranged from 0.1880 ± 0.0247 to 0.2929 ± 0.0030 mg kg-1 ww. The button stage crude carpophores were more highly contaminated with THg than at later stages of maturity, but MeHg levels were lower (p < 0.0001). On the other hand, braised button stage carpophores showed more MeHg than at later maturity stages. MeHg contributed at 1.9 ± 0.7% in THg in crude mushrooms and at 1.4 ± 0.3% in braised meals. The effect of braising was to increase the average THg and MeHg contents in fresh mushroom meals by 52 ± 31% and 53 ± 122% respectively, but a reduction of 40 ±14% and 40 ± 49% respectively was seen on a dw basis. The potential intakes of THg and MeHg from braised meals of B. edulis studied were small and considered safe.
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Affiliation(s)
- Jerzy Falandysz
- Department of Toxicology, Faculty of Pharmacy, Medical University of Lodz, 1 Muszyńskiego Street, 90-151, Łódź, Poland.
| | - Martyna Saba
- Laboratory of Environmental Chemistry and Ecotoxicology, Faculty of Chemistry, University of Gdańsk, 63 Wita Stwosza Street, 80-308, Gdańsk, Poland
| | - Małgorzata Rutkowska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Piotr Konieczka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
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10
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Falandysz J. Nutritional and Other Trace Elements and Their Associations in Raw King Bolete Mushrooms, Boletus edulis. Int J Environ Res Public Health 2021; 19:417. [PMID: 35010677 PMCID: PMC8744723 DOI: 10.3390/ijerph19010417] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/27/2021] [Accepted: 12/28/2021] [Indexed: 01/23/2023]
Abstract
The occurrence and associations of Ag, As, Ba, Bi, Cd, Co, Cu, Cs, Hg, Ni, Pb, Rb, Sb, Sr, Tl, U, V, W, and Zn, including data that have not been previously reported on Be, Hf, In, Li, Mo, Nb, Sn, Ta, Th, Ti and Zr, and the sum of (14) rare earth elements (ƩREE), were studied in a spatially diverse collection of the B. edulis caps, stipes, and whole fruiting bodies using a validated procedure with measurement by quadrupole ICP-MS. Toxic Cd and Pb were in B. edulis at concentrations below limits set by the European Union in regulations for raw cultivated mushrooms, while Ag, As, Hg, Sb, Tl, and U, which are not regulated, were at relatively low or typical levels as is usually found in mushrooms from an unpolluted area. The elements Be, Bi, Ga, Ge, Hf, In, Nb, Ta, Th, and W, and also ƩREEs, were found at relatively low concentrations in B. edulis, i.e., with levels from below 0.1 to below 0.01 mg kg-1 dw, and for Ʃ14 REEs, the median was 0.31 mg kg-1 dw. The composite samples of caps showed Ag, Cd, Cu, Cs, Ga, Ge, Hg, Mo, Ni, Rb, Sb, Ti, and Zn at higher concentrations than stipes, while Ba, Co, Hf, Sr, Tl, and Zr were found at higher concentrations in stipes than caps (p < 0.05). Mushrooms were characterized by a low coefficient of variation (CV) of below 20%, between sites for concentrations of As, Cu, Ge, Hg, Ni, V, and Zn, while substantial differences (CV > 100%) were found for Ba, Bi, Co, Hf, Zr, and ƩREEs, and an intermediate variation was found for Sr, W, and U. Principal component analysis performed on mushrooms allowed differentiation with respect to 13 collection sites and separation of a consignment that was specifically contaminated, possibly due to a legacy pollution, with significantly higher levels of Ba, Co, Ga, Li, Nb, Ni, Sr, Th, Ti, Y, Zr, and ƩREEs, and another due to possible recent pollution (Pb-gasoline and also Ni); two due to geological contamination because of the Bi, In, Sc, Sb, Sn, Ta, V and W; and one more, the Sudety Mts. site, which was considered as "geogenic/anthropogenic" due to Ag, As, Be, Cd, Cs, Ni, Pb, Rb, Tl, and U.
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Affiliation(s)
- Jerzy Falandysz
- Department of Toxicology, Faculty of Pharmacy, Medical University of Lodz, Muszyńskiego Street, 90-151 Łódź, Poland
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11
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Anusiya G, Gowthama Prabu U, Yamini NV, Sivarajasekar N, Rambabu K, Bharath G, Banat F. A review of the therapeutic and biological effects of edible and wild mushrooms. Bioengineered 2021; 12:11239-11268. [PMID: 34738876 PMCID: PMC8810068 DOI: 10.1080/21655979.2021.2001183] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
Throughout history, mushrooms have occupied an inseparable part of the diet in many countries. Mushrooms are considered a rich source of phytonutrients such as polysaccharides, dietary fibers, and other micronutrients, in addition to various essential amino acids, which are building blocks of vital proteins. In general, mushrooms offer a wide range of health benefits with a large spectrum of pharmacological properties, including antidiabetic, antioxidative, antiviral, antibacterial, osteoprotective, nephroprotective, hepatoprotective, etc. Both wild edible and medicinal mushrooms possess strong therapeutic and biological activities, which are evident from their in vivo and in vitro assays. The multifunctional activities of the mushroom extracts and the targeted potential of each of the compounds in the extracts have a broad range of applications, especially in the healing and repair of various organs and cells in humans. Owing to the presence of the aforementioned properties and rich phytocomposition, mushrooms are being used in the production of nutraceuticals and pharmaceuticals. This review aims to provide a clear insight on the commercially cultivated, wild edible, and medicinal mushrooms with comprehensive information on their phytochemical constituents and properties as part of food and medicine for futuristic exploitation. Future outlook and prospective challenges associated with the cultivation and processing of these medicinal mushrooms as functional foods are also discussed.
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Affiliation(s)
- G Anusiya
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
| | - U Gowthama Prabu
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
| | - N V Yamini
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
| | - N Sivarajasekar
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
| | - K Rambabu
- Department of Chemical Engineering, Khalifa University, Abu Dhabi, United Arab Emirates
| | - G Bharath
- Department of Chemical Engineering, Khalifa University, Abu Dhabi, United Arab Emirates
| | - Fawzi Banat
- Department of Chemical Engineering, Khalifa University, Abu Dhabi, United Arab Emirates
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12
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Ślusarczyk J, Adamska E, Czerwik-Marcinkowska J. Fungi and Algae as Sources of Medicinal and Other Biologically Active Compounds: A Review. Nutrients 2021; 13:3178. [PMID: 34579055 PMCID: PMC8464797 DOI: 10.3390/nu13093178] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/04/2021] [Accepted: 09/08/2021] [Indexed: 12/26/2022] Open
Abstract
Many species of fungi including lichenized fungi (lichens) and algae have the ability to biosynthesize biologically active compounds. They produce, among others, polysaccharides with anticancer and immunostimulatory properties: (1) Background: This paper presents the characteristics of the most important bioactive compounds produced by fungi and algae; (2) Methods: Based on the example of the selected species of mushrooms, lichens and algae, the therapeutic properties of the secondary metabolites that they produce and the possibilities of their use are presented; (3) Results: The importance of fungi, especially large-fruited mushrooms, lichens and algae, in nature and human life is discussed, in particular, with regard to their use in the pharmaceutical industry and their nutritional value; (4) Conclusions: The natural organisms, such as fungi, lichenized fungi and algae, could be used as supplementary medicine, in the form of pharmaceutical preparations and food sources. Further advanced studies are required on the pharmacological properties and bioactive compounds of these organisms.
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Affiliation(s)
- Joanna Ślusarczyk
- Institute of Biology, Jan Kochanowski University, 25-420 Kielce, Poland;
| | - Edyta Adamska
- Department of Geobotany and Landscape Planning, Faculty of Biology and Veterinary Sciences, Nicolaus Copernicus University, 87-100 Toruń, Poland;
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13
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Abstract
Edible mushrooms are healthy food with high nutritional value, which is popular with consumers. With the increase of the problem of mushrooms being confused with the real and pollution in the market, people pay more and more attention to food safety. More than 167 articles of edible mushroom published in the past 20 years were reviewed in this paper. The analysis tools and data analysis methods of identification and quality evaluation of edible mushroom species, origin, mineral elements were reviewed. Five techniques for identification and evaluation of edible mushrooms were introduced and summarized. The macroscopic, microscopic and molecular identification techniques can be used to identify species. Chromatography, spectroscopy technology combined with chemometrics can be used for qualitative and quantitative study of mushroom and evaluation of mushroom quality. In addition, multiple supervised pattern-recognition techniques have good classification ability. Deep learning is more and more widely used in edible mushroom, which shows its advantages in image recognition and prediction. These techniques and analytical methods can provide strong support and guarantee for the identification and evaluation of mushroom, which is of great significance to the development and utilization of edible mushroom.
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Affiliation(s)
- Ziyun Yan
- College of Resources and Environmental, Yunnan Agricultural University, Kunming, China
| | | | - Jieqing Li
- College of Resources and Environmental, Yunnan Agricultural University, Kunming, China
| | - Yuanzhong Wang
- Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, China
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14
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Quintero-Cabello KP, Palafox-Rivera P, Lugo-Flores MA, Gaitán-Hernández R, González-Aguilar GA, Silva-Espinoza BA, Tortoledo-Ortiz O, Ayala-Zavala JF, Monribot-Villanueva JL, Guerrero-Analco JA. Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus. Chem Biodivers 2021; 18:e2100085. [PMID: 34046999 DOI: 10.1002/cbdv.202100085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 05/27/2021] [Indexed: 12/12/2022]
Abstract
Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitamin E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitamin E, highlighting α-tocopherol (3370.35 mg/100 g dry weight, DW) and ergosterol (11.70 mg/100 g DW). The total phenolic content was 164.80 mg gallic acid equivalents/100 g, and nine phenolic compounds were identified (protocatechuic, p-hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p-anisic, trans-cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688 μmoles Trolox equivalents/100 g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus, and they might exhibit the highest radical scavenging properties in non-polar extracts.
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Affiliation(s)
- Karen P Quintero-Cabello
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Patricia Palafox-Rivera
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Marco A Lugo-Flores
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Rigoberto Gaitán-Hernández
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
| | - Gustavo A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Brenda A Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Juan L Monribot-Villanueva
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
| | - José A Guerrero-Analco
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
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15
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Živković J, Ivanov M, Stojković D, Glamočlija J. Ethnomycological Investigation in Serbia: Astonishing Realm of Mycomedicines and Mycofood. J Fungi (Basel) 2021; 7:jof7050349. [PMID: 33947042 PMCID: PMC8146042 DOI: 10.3390/jof7050349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/22/2021] [Accepted: 04/27/2021] [Indexed: 12/17/2022] Open
Abstract
This study aims to fill the gaps in ethnomycological knowledge in Serbia by identifying various fungal species that have been used due to their medicinal or nutritional properties. Ethnomycological information was gathered using semi-structured interviews with participants from different mycological associations in Serbia. A total of 62 participants were involved in this study. Eighty-five species belonging to 28 families were identified. All of the reported fungal species were pointed out as edible, and only 15 of them were declared as medicinal. The family Boletaceae was represented by the highest number of species, followed by Russulaceae, Agaricaceae and Polyporaceae. We also performed detailed analysis of the literature in order to provide scientific evidence for the recorded medicinal use of fungi in Serbia. The male participants reported a higher level of ethnomycological knowledge compared to women, whereas the highest number of used fungi species was mentioned by participants within the age group of 61–80 years. In addition to preserving ethnomycological knowledge in Serbia, this study can present a good starting point for further pharmacological investigations of fungi.
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Affiliation(s)
- Jelena Živković
- Institute for Medicinal Plants Research “Dr Josif Pancic”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia;
| | - Marija Ivanov
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia; (M.I.); (J.G.)
| | - Dejan Stojković
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia; (M.I.); (J.G.)
- Correspondence: ; Tel.: +381-112078419
| | - Jasmina Glamočlija
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia; (M.I.); (J.G.)
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16
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Quintero-Cabello KP, Lugo-Flores MA, Rivera-Palafox P, Silva-Espinoza BA, González-Aguilar GA, Esqueda M, Gaitán-Hernández R, Ayala-Zavala JF. Antioxidant Properties and Industrial Uses of Edible Polyporales. J Fungi (Basel) 2021; 7:jof7030196. [PMID: 33803280 PMCID: PMC7998620 DOI: 10.3390/jof7030196] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 12/18/2022] Open
Abstract
The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.
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Affiliation(s)
- Karen P. Quintero-Cabello
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Marco A. Lugo-Flores
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Patricia Rivera-Palafox
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Brenda A. Silva-Espinoza
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Gustavo A. González-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Martín Esqueda
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Rigoberto Gaitán-Hernández
- Instituto de Ecologia, A.C., Carretera Antigua a Coatepec, No. 351, El Haya, Xalapa, Veracruz CP. 91073, Mexico;
| | - J. Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
- Correspondence: ; Tel.: +52-(662)289-2400; Fax: +52-(662)280-0422
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17
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Wang L, Tian Y, Chen Z, Chen J. Effects of
Hericium erinaceus
powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles. Cereal Chem 2020. [DOI: 10.1002/cche.10387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Yingpeng Tian
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Zhaoqing Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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18
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Jin Z, Hou Q, Niu T. Effect of cultivating Pleurotus ostreatus on substrates supplemented with herb residues on yield characteristics, substrates degradation, and fruiting bodies' properties. J Sci Food Agric 2020; 100:4901-4910. [PMID: 32478436 DOI: 10.1002/jsfa.10551] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 02/02/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Inappropriate disposal of herb residues in China has caused major problems for the immediate environment and to human safety. Here, three herb residues, compound Kushen injection (CKI), Qizhi Tongluo capsule (QTC), and Shenbai Shuxin capsule (SSC), were applied as substrates to corncob at various ratios (30:60, 45:45, and 60:30) for the propagation of the mushroom Pleurotus ostreatus. The effects of supplementation using herb residues on yield, biodegradation ability, bioactive compounds, antioxidant properties, and safety of P. ostreatus were assessed. RESULTS Different spawn running times were observed using growth medium, whereas 45CKI, 60QTC, and 30SSC media were determined as optimal-performing substrate combinations, resulting in yields of 843 g kg-1 , 828 g kg-1 , and 715 g kg-1 respectively. Biodegradation analysis of consumed substrates revealed a significant decrease in cellulose and hemicellulose levels compared with lignin. Furthermore, chemical analysis of fruiting bodies revealed that the 45CKI and 60QTC substrates resulted in higher total phenol, flavonoid, terpenoid, and vitamin C levels, but significantly reduced water-soluble polysaccharides compared with the corncob medium. The methanol extract of fruiting bodies grown on substrates containing herb residues exhibited higher antioxidant properties than the control, as it was more effective in scavenging 2,2-diphenyl-1-picrylhydrazyl radicals, had greater reducing power, and more strongly inhibiting lipid peroxidation. Furthermore, high-performance liquid chromatography studies indicated that fruiting bodies did not generate matrine (a specific toxin produced in Kushen) when cultivated using the CKI substrate. CONCLUSIONS P. ostreatus cultivation on substrates mixed with herb residues facilitates herb residue management as well as bioactivity-rich and non-toxic fruit body formation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Zhiqiang Jin
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, 046011, China
| | - Qinwen Hou
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, 046011, China
| | - Tianzeng Niu
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, 046011, China
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19
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Muszyńska B, Kała K, Lazur J, Włodarczyk A. Imleria badia culinary-medicinal mushroom with interesting biological properties. FOOD BIOSCI 2020; 37:100663. [DOI: 10.1016/j.fbio.2020.100663] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Mešić A, Šamec D, Jadan M, Bahun V, Tkalčec Z. Integrated morphological with molecular identification and bioactive compounds of 23 Croatian wild mushrooms samples. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Anele UY, Anike FN, Davis-Mitchell A, Isikhuemhen OS. Solid-state fermentation with Pleurotus ostreatus improves the nutritive value of corn stover-kudzu biomass. Folia Microbiol (Praha) 2020; 66:41-48. [PMID: 32862298 DOI: 10.1007/s12223-020-00817-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 08/20/2020] [Indexed: 01/11/2023]
Abstract
A batch culture technique was used to evaluate dry matter (DM) digestibility of corn stover (Zea mays L.) and kudzu, Pueraria montana (Lour.) Merr. after solid-state fermentation (SSF) with a white-rot fungus, Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. Five dietary treatments consisting of mixtures of corn stover (C) and kudzu (K) in varying ratios, (1) 100C:0K, (2) 75C:25K, (3) 50C:50K, (4) 25C:75K, and (5) 0C:100K, were inoculated with P. ostreatus (MBFBL 400) and subjected to SSF for 0, 35, and 77 days. The study was arranged as a 5 × 3 factorial design with 3 replicates. Grass hay was included in the study as a control. Interactions (P < 0.05) between treatments and fermentation time were noted for the fermentation kinetics. Asymptotic gas was the highest (P < 0.05) for 0C:100K and 100C:0K on day 77. Treatment effect (P < 0.001) and treatment × fermentation time interaction (P < 0.001) were noted for in vitro dry matter digestibility (IVDMD). On day 77, treatment 4 had the highest (P < 0.001) IVDMD value, while treatment 1 had the lowest (P < 0.001) IVDMD. There was no difference (P > 0.05) between treatments 3, 5, and control. Numerically, the ranking of their IVDMD values from the highest to the lowest is 4 > 2 > 5 > control >3 > 1. The results show that the treated corn stover and kudzu mixes were comparable with the control, which is good quality hay. This is the first report that demonstrates the potential use of a combined mixture of corn stover and kudzu in ruminant animal feed development.
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Affiliation(s)
- Uchenna Y Anele
- Department of Animal Science, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA
| | - Felicia N Anike
- Department of Natural Resources & Environmental Design, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA
| | - Alexia Davis-Mitchell
- Department of Natural Resources & Environmental Design, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA
| | - Omoanghe S Isikhuemhen
- Department of Natural Resources & Environmental Design, North Carolina Agricultural and Technical State University, Greensboro, NC, 27411, USA.
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22
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Zhou J, Chen M, Wu S, Liao X, Wang J, Wu Q, Zhuang M, Ding Y. A review on mushroom-derived bioactive peptides: Preparation and biological activities. Food Res Int 2020; 134:109230. [DOI: 10.1016/j.foodres.2020.109230] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 03/20/2020] [Accepted: 04/09/2020] [Indexed: 01/06/2023]
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23
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Rasalanavho M, Moodley R, Jonnalagadda SB. Elemental bioaccumulation and nutritional value of five species of wild growing mushrooms from South Africa. Food Chem 2020; 319:126596. [DOI: 10.1016/j.foodchem.2020.126596] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 02/17/2020] [Accepted: 03/09/2020] [Indexed: 11/15/2022]
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24
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Novakovic S, Djekic I, Klaus A, Vunduk J, Đorđević V, Tomovic V, Koćić‐Tanackov S, Lorenzo JM, Barba FJ, Tomasevic I. Application of porcini mushroom (
Boletus edulis
) to improve the quality of frankfurters. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14556] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Sasa Novakovic
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Ilija Djekic
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Anita Klaus
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovana Vunduk
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology Belgrade Serbia
| | - Vladimir Tomovic
- Department of Food Preservation Engineering, Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Sunčica Koćić‐Tanackov
- Department of Food Preservation Engineering, Faculty of Technology University of Novi Sad Novi Sad Serbia
| | | | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València Burjassot Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
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25
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Lei S, Shi P, Wu W, Xia B, Fu X, Wan Y, Zhou Y. Extensive screening of cyclopeptide toxins in mushrooms by ultra-high-performance liquid chromatography coupled with quadrupole-Orbitrap mass spectrometry. Food Chem 2020; 329:127146. [PMID: 32526599 DOI: 10.1016/j.foodchem.2020.127146] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 04/21/2020] [Accepted: 05/23/2020] [Indexed: 12/23/2022]
Abstract
A non-target screening method of cyclopeptide toxins and their analogues in mushroom was developed, using ultra-high-performance liquid chromatography coupled with quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap MS) followed by mass spectrometry databases retrieval and software tools analysis for the candidate analogues. Three cyclopeptide toxins in the toxic mushroom Amanita rimosa were firstly screened without standard, and two of them were unknown analogues which were tentatively identified by the accurate masses, isotopic patterns and characteristic fragments. A validated quantitative method was performed to rapidly quantify three major cyclopeptide toxins in the Amanita rimosa sample including α-manitin, β-amanitin and phalloidin, and their contents were detected to be 4.52 mg/kg, 2.37 mg/kg and 2.53 mg/kg, respectively. The developed method has good selectivity and sensitivity for rapid and comprehensive screening the cyclopeptide toxins and their analogues in mushrooms at trace levels. Successful non-target screening of trace cyclopeptide toxin analogues will guarantee the food safety in mushrooms consumption.
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26
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Younis AM, Abdel-Aziz MM, Yosri M. Evaluation of Some Biological Applications of Pleurotus citrinopileatus and Boletus edulis Fruiting Bodies. Curr Pharm Biotechnol 2020; 20:1309-1320. [PMID: 31483226 DOI: 10.2174/1389201020666190904162403] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 07/03/2019] [Accepted: 08/18/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Mushrooms are deemed as a special delicacy in many countries. They are considered an important cuisine due to their bioactive ingredients and possible health benefits. METHODS Herein, we measured selected biological properties of methanol extracts of Pleurotus citrinopileatus and Boletus edulis fruiting bodies including; in vitro antimicrobial activity, anti-α- glucosidase activity, antioxidant activity, anti-lipase activity and cytotoxic activity against different cancer cells and normal cells. RESULTS B. edulis methanol extracts showed high antimicrobial and anti-α-glucosidase activity. In contrast, P. citrinopileatus methanol extracts showed superior antioxidant activity indicated by (1,1- diphenyl-2-picrylhydrazyl) DPPH radical scavenging with half maximal inhibitory concentration of IC50 37.4 µg/ml, anti-lipase activities with IC50 65.2 µg/ml and high cytotoxicity activity against HepG2 and HeLa cell lines with IC50 22.8 and 36.7 µg/ml, respectively. Flow cytometric analysis of the cell cycle was used to show apoptotic effects of methanol extracts against HepG2 and HeLa cells. CONCLUSION P. citrinopileatus and B. edulis methanolic extracts appear to contain biologically active compounds that might be used to treat some common human diseases.
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Affiliation(s)
- Ahmed M Younis
- Department of Microbiology and Immunology, Virginia Commonwealth University, Richmond, VA 23298, United States.,Department of Microbiology, Faculty of Science, Al Azhar University, Nasr City, Cairo 11841, Egypt
| | - Marwa M Abdel-Aziz
- The Regional Center for Mycology and Biotechnology, Al Azhar University, 11787 Nasr City, Cairo, Egypt
| | - Mohamed Yosri
- The Regional Center for Mycology and Biotechnology, Al Azhar University, 11787 Nasr City, Cairo, Egypt.,Division of Immunology, Virginia-Maryland Regional College of Veterinary Medicine, University of Maryland, College Park, MD, United States
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27
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Piskov S, Timchenko L, Grimm WD, Rzhepakovsky I, Avanesyan S, Sizonenko M, Kurchenko V. Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms ( Pleurotus Ostreatus). Foods 2020; 9:foods9020160. [PMID: 32046069 PMCID: PMC7074390 DOI: 10.3390/foods9020160] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 02/07/2023] Open
Abstract
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity.
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Affiliation(s)
- Sergey Piskov
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Lyudmila Timchenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Wolf-Dieter Grimm
- Periodontology, School of Dentistry, Faculty of Health, Witten/Herdecke University, A.-Herrhausen-Street 50, 58448 Witten, Germany
- Correspondence: ; Tel.: +49-233-9911-160
| | - Igor Rzhepakovsky
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Svetlana Avanesyan
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Marina Sizonenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
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Heshmati A, Hamidi M, Nili‐Ahmadabadi A. Effect of storage, washing, and cooking on the stability of five pesticides in edible fungi of Agaricus bisporus: A degradation kinetic study. Food Sci Nutr 2019; 7:3993-4000. [PMID: 31890178 PMCID: PMC6924300 DOI: 10.1002/fsn3.1261] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 10/06/2019] [Accepted: 10/08/2019] [Indexed: 01/31/2023] Open
Abstract
Pesticide residue in food products is one of the most important global health challenges. The current study sought to investigate the changes in pesticides residue levels in Agaricus bisporus under different storage conditions and during washing and cooking. Pesticides analysis was performed using gas chromatography/mass spectrometry (GC-MS). The results showed that the half-life (t1/2) of all of the studied pesticides stored at room temperature was lower than refrigerator and freezer temperature. In addition, the greatest reduction of diazinon, malathion, permethrin, propargite, and fenpropathrin was found at a pH of 12, 2, 12, 7, and 9, respectively. Although sodium chloride had no effective impact on pesticide reduction during the same washing times, the removal of pesticides increased as washing time increased. Further, the reduction of pesticides was time-dependent during the boiling, microwaving, and frying processes. Based on these findings, the stability of insecticides, such as permethrin, malathion, and diazinon, was lower than acaricides, including propargite and fenpropathrin, in various techniques. Therefore, the use of washing solutions with an appropriate pH as well as increased cooking time may reduce the risk of pesticide exposure.
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Affiliation(s)
- Ali Heshmati
- Department of Nutrition and Food SafetySchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Mina Hamidi
- Department of Nutrition and Food SafetySchool of MedicineNutrition Health Research CenterHamadan University of Medical SciencesHamadanIran
| | - Amir Nili‐Ahmadabadi
- Medicinal Plants and Natural Products Research CenterHamadan University of Medical SciencesHamadanIran
- Department of Pharmacology and ToxicologySchool of PharmacyHamadan University of Medical SciencesHamadanIran
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Contato AG, Inácio FD, de Araújo CAV, Brugnari T, Maciel GM, Haminiuk CWI, Bracht A, Peralta RM, de Souza CGM. Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis. Food Measure 2020; 14:830-7. [DOI: 10.1007/s11694-019-00331-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Gąsecka M, Siwulski M, Magdziak Z, Budzyńska S, Stuper-Szablewska K, Niedzielski P, Mleczek M. The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers. J Food Sci Technol 2020; 57:513-25. [PMID: 32116361 DOI: 10.1007/s13197-019-04081-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/14/2019] [Accepted: 09/03/2019] [Indexed: 12/23/2022]
Abstract
In the study the effect of drying temperature on phenolic and organic acid content, total phenolic content, ergosterol content, antioxidant activity and content of 40 elements in fruiting bodies of Leccinum scabrum and Hericium erinaceus was estimated. The analysis was performed for fresh fruiting bodies and those dried at 20, 40 and 70 °C. Drying resulted in changes in the profile of phenolic and organic acids. Drying generally resulted in losses of the content of total phenolics, ergosterol and antioxidant activity in both species. However, a reduction and an increase of phenolic acids and organic acids were observed. The greatest reduction of the compounds was generally observed at 70 °C. The greatest losses concerned organic acids (some single components and total) (even more than 90% of some compounds). The inhibition of free radicals decreased in the following order: fresh samples > air-dried samples > samples dried at 40 °C > samples dried at 70 °C. The drying temperature affected only selected element contents in fruiting bodies.
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31
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Xiao Y, Chen L, Fan Y, Yan P, Li S, Zhou X. The effect of boletus polysaccharides on diabetic hepatopathy in rats. Chem Biol Interact 2019; 308:61-9. [DOI: 10.1016/j.cbi.2019.05.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 04/23/2019] [Accepted: 05/13/2019] [Indexed: 12/21/2022]
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Gogoi P, Chutia P, Singh P, Mahanta CL. Effect of optimized ultrasound‐assisted aqueous and ethanolic extraction of
Pleurotus citrinopileatus
mushroom on total phenol, flavonoids and antioxidant properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13172] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Parmita Gogoi
- Department of Food Engineering and Technology, School of EngineeringTezpur University Tezpur Assam India
| | - Papori Chutia
- Department of Food Engineering and Technology, School of EngineeringTezpur University Tezpur Assam India
| | - Parvinder Singh
- Department of Food Engineering and Technology, School of EngineeringTezpur University Tezpur Assam India
| | - Charu L. Mahanta
- Department of Food Engineering and Technology, School of EngineeringTezpur University Tezpur Assam India
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Taofiq O, Rodrigues F, Barros L, Peralta RM, Barreiro MF, Ferreira ICFR, Oliveira MBPP. Agaricus blazei Murrill from Brazil: an ingredient for nutraceutical and cosmeceutical applications. Food Funct 2019; 10:565-572. [PMID: 30702105 DOI: 10.1039/c8fo02461h] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Operations for sorting mushrooms at the industrial level usually generate large amounts of bio-residues not conforming to strict morphological criteria for commercial purposes, even though their biological content is not compromised. In this context, the present work aimed at evaluating the potential for reutilizing industrially discarded Agaricus blazei Murill (ABM). Thus, the content of essential nutrients and the chemical composition were determined, and MTT and LDH assays were used to evaluate the viability and cell death of Caco-2 and HT29 cell lines of an ethanolic extract prepared from ABM (preliminary safety tests for nutraceutical applications). The extract was incorporated into a semi-solid base cosmetic cream and cell viability effects of the extract, and of the final cream formulation, on a keratinocyte cell line (HaCaT) were studied (preliminary safety tests for cosmeceutical applications). Essential nutrients, such as proteins and carbohydrates, and a low fat content were determined for ABM. Twenty-two fatty acids were detected, with polyunsaturated fatty acids (PUFA) (∼53%) being the most abundant fraction. The cell viabilities of Caco-2 and HT29 cells were maintained up to 100 μg mL-1. After incorporation into the base cream, a formulation with a pale yellow colour and favourable pH was obtained. The cell viability of HaCaT cells in the presence of the extract and the final cream formulation was maintained in a concentration dependent manner, which indicates the safety of this extract for cosmeceutical applications. The results suggest that ABM residues can be used as an inexpensive and sustainable source of nutraceutical and cosmeceutical ingredients.
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Affiliation(s)
- Oludemi Taofiq
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Tirillini B, Maggi F, Venanzoni R, Angelini P. Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid. J FOOD QUALITY 2019; 2019:1-10. [DOI: 10.1155/2019/8421898] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Food products based on truffles such as truffle sauces are commonly sterilized by autoclaving. With the aim of reducing sterilization durations and temperatures and therefore minimizing the formation of new molecules while maintaining sterile conditions, natural molecules with bacteriostatic action can be added. This work takes into account molecular variations in a truffle sauce with linoleic and stearic acids added at various temperatures and durations of sterilization. As controls, the sterilized truffle sauces, not additives, were taken. The SPME/GC has always detected changes in the composition of the headspace but more significant at longer durations. An increase in temperature leads to the transformation of an important fraction of total alcohol into total aldehydes. Bacteriological tests were performed on total aerobic bacteria and Clostridium spp. The total bacterial load, even if low, is instead present in the controls for all temperature/duration combinations. Linoleic acid is more effective than stearic acid and contributes with a concentration of 10% (w/w) to a decisive reduction of the total bacterial load at 10′/121°C and 3′/130°C. The nutritional value of truffle sauces can be increased by adding nutraceuticals, and amongst these, linoleic acid could be a valid candidate.
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Opoka W, Kała K, Krężałek R, Sułkowska-Ziaja K, Maślanka A, Muszyńska B. TLC–Densitometry analysis of indole compounds in mycelial culture of Imleria badia and Agaricus bisporus enriched with precursors — serine or anthranilic acid. ACTA CHROMATOGR 2018. [DOI: 10.1556/1326.2017.00325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Włodzimierz Opoka
- Department of Inorganic Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Katarzyna Kała
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Remigiusz Krężałek
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Katarzyna Sułkowska-Ziaja
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Anna Maślanka
- Department of Inorganic Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
| | - Bożena Muszyńska
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, Kraków, Poland
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de Jesus LI, Smiderle FR, Cordeiro LM, de Freitas RA, Van Griensven LJ, Iacomini M. Simple and effective purification approach to dissociate mixed water-insoluble α- and β-D-glucans and its application on the medicinal mushroom Fomitopsis betulina. Carbohydr Polym 2018; 200:353-60. [DOI: 10.1016/j.carbpol.2018.08.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Revised: 07/09/2018] [Accepted: 08/02/2018] [Indexed: 11/21/2022]
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Nöfer J, Lech K, Figiel A, Szumny A, Carbonell-barrachina ÁA. The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis. J FOOD QUALITY 2018; 2018:1-11. [DOI: 10.1155/2018/2158482] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).
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38
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Li X, Guo Y, Zhuang Y, Qin Y, Sun L. Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle
mushrooms. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13769] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Xiao Li
- Yunnan Institute of Food Safety; Kunming University of Science and Technology; No. 727 South Jingming Road Kunming Yunnan 650500 China
| | - Yan Guo
- Yunnan Institute of Food Safety; Kunming University of Science and Technology; No. 727 South Jingming Road Kunming Yunnan 650500 China
| | - Yongliang Zhuang
- Yunnan Institute of Food Safety; Kunming University of Science and Technology; No. 727 South Jingming Road Kunming Yunnan 650500 China
| | - Yuyue Qin
- Yunnan Institute of Food Safety; Kunming University of Science and Technology; No. 727 South Jingming Road Kunming Yunnan 650500 China
| | - Liping Sun
- Yunnan Institute of Food Safety; Kunming University of Science and Technology; No. 727 South Jingming Road Kunming Yunnan 650500 China
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39
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Su J, Zhang J, Li J, Li T, Liu H, Wang Y. Determination of mineral contents of wild Boletus edulis mushroom and its edible safety assessment. J Environ Sci Health B 2018; 53:454-463. [PMID: 29624491 DOI: 10.1080/03601234.2018.1455361] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This study aimed to determine the contents of main mineral elements of wild Boletus edulis and to assess its edible safety, which may provide scientific evidence for the utilization of this species. Fourteen mineral contents (Ba, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Na, Ni, Sr, V and Zn) in the caps and stipes of B. edulis as well as the corresponding surface soils collected from nine different geographic regions in Yunnan Province, southwest China were determined. The analyses were performed using inductively coupled plasma atomic emission spectrometer (ICP-AES) after microwave digestion. Measurement data were analyzed using variance and Pearson correlation analysis. Edible safety was evaluated according to the provisionally tolerable weekly intake (PTWI) of heavy metals recommended by United Nations Food and Agriculture Organization and World Health Organization (FAO/WHO). Mineral contents were significantly different with the variance of collection areas. B. edulis showed relative abundant contents of Ca, Fe, Mg and Na, followed by Ba, Cr, Cu, Mn and Zn, and the elements with the lower content less were Cd, Co, Ni, Sr and V. The elements accumulation differed significantly in caps and stipes. Among them, Cd and Zn were bioconcentrated (BCF > 1) while others were bioexcluded (BCF < 1). The mineral contents in B. edulis and its surface soil were positively related, indicating that the elements accumulation level was related to soil background. In addition, from the perspective of food safety, if an adult (60 kg) eats 300 g fresh B. edulis per week, the intake of Cd in most of tested mushrooms were lower than PTWI value whereas the Cd intakes in some other samples were higher than this standard. The results indicated that the main mineral contents in B. edulis were significantly different with respect to geographical distribution, and the Cd intake in a few of regions was higher than the acceptable intakes with a potential risk.
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Affiliation(s)
- Jiuyan Su
- a College of Agronomy and Biotechnology, Yunnan Agricultural University , Kunming , China
- b Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences , Kunming , China
| | - Ji Zhang
- b Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences , Kunming , China
- c Yunnan Technical Center for Quality of Chinese Materia Medica , Kunming , China
| | - Jieqing Li
- a College of Agronomy and Biotechnology, Yunnan Agricultural University , Kunming , China
| | - Tao Li
- d College of Resources and Environment, Yuxi Normal University , Yuxi , China
| | - Honggao Liu
- a College of Agronomy and Biotechnology, Yunnan Agricultural University , Kunming , China
| | - Yuanzhong Wang
- b Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences , Kunming , China
- c Yunnan Technical Center for Quality of Chinese Materia Medica , Kunming , China
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40
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Jin Z, Li Y, Ren J, Qin N. Yield, Nutritional Content, and Antioxidant Activity of Pleurotus ostreatus on Corncobs Supplemented with Herb Residues. Mycobiology 2018; 46:24-32. [PMID: 29998030 PMCID: PMC6037074 DOI: 10.1080/12298093.2018.1454014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 02/02/2018] [Accepted: 02/13/2018] [Indexed: 05/03/2023]
Abstract
Improper disposal of herb residues in China has caused severe problems to the surrounding environment and human safety. Three herb residues, i.e., compound Kushen injection residues (CKI) and part one and part two of Qizhitongluo Capsule residues (QC1 and QC2, respectively), were used for the cultivation of Pleurotus ostreatus. The effect of the supplementation of corncobs (CC) with different herb residues on yield, nutritional composition, and antioxidant activity of P. ostreatus was investigated. Compared to the control, the higher mycelial growth rate was observed on substrates CC +30% CKI and CC +30% QC1, while the higher yield was obtained from substrates CC +30% QC2 and CC +30% CKI. Moreover, chemical analysis of fruit bodies revealed that the addition of herb residues to CC significantly increased proteins, amino acids, ashes, minerals (Na and Ca), and total phenolic contents but significantly reduced carbohydrates and IC50 values of DPPH radicals. In addition, no heavy metals (Pb, Cd, and As) were detected in the fruiting bodies harvested from different substrate combinations. These results demonstrated that mixtures of CC with herb residues might be utilized as a novel, practical, and easily available substrate for the cultivation of P. ostreatus, which is beneficial for the effective management of herb residues.
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Affiliation(s)
- Zhiqiang Jin
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
| | - Yunling Li
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
| | - Jiahong Ren
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
| | - Nan Qin
- Department of Pharmaceutical and Food Engineering, Shanxi University of Traditional Chinese Medicine, Yuci, Shanxi, China
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41
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Kostić M, Smiljković M, Petrović J, Glamočlija J, Barros L, Ferreira ICFR, Ćirić A, Soković M. Chemical, nutritive composition and a wide range of bioactive properties of honey mushroom Armillaria mellea (Vahl: Fr.) Kummer. Food Funct 2018; 8:3239-3249. [PMID: 28812768 DOI: 10.1039/c7fo00887b] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
A. mellea fruiting bodies collected from nature were chemically characterized and shown to be rich in carbohydrates (81.25 g per 100 g dw), ash, fat and proteins (8.84 g per 100 g dw, 1.97 g per 100 g dw and 1.81 g per 100 g dw, respectively). Mannitol was the main free sugar while malic acid was the most abundant organic acid. δ-Tocopherol was the dominant form of tocopherols with 42.41 μg per 100 g dw. Polyunsaturated fatty acids were predominant, followed by saturated and monounsaturated fatty acids. A methanolic extract prepared from these samples was tested for antioxidant, quorum sensing and antimicrobial assays, as well as for its cytotoxicity effects. The extract showed antimicrobial activity against all tested microorganisms, including Candida albicans. Furthermore, when tested at sub-MIC concentration, it showed reduction of virulence factors and biofilm formation against Pseudomonas aeruginosa. The extract also exhibited antioxidant activity and did not show toxicity against tumor and non-tumor cells. Due to the observed bioactive properties and compounds of the honey mushroom and its well-balanced nutrients, this mushroom emerges as an interesting functional food and a source of nutraceuticals with applications in different diseases based on antioxidant and antimicrobial effects.
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Affiliation(s)
- Marina Kostić
- Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
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42
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Gąsecka M, Magdziak Z, Siwulski M, Mleczek M. Profile of phenolic and organic acids, antioxidant properties and ergosterol content in cultivated and wild growing species of Agaricus. Eur Food Res Technol 2018; 244:259-68. [DOI: 10.1007/s00217-017-2952-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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Smiderle FR, Morales D, Gil-ramírez A, de Jesus LI, Gilbert-lópez B, Iacomini M, Soler-rivas C. Evaluation of microwave-assisted and pressurized liquid extractions to obtain β-d-glucans from mushrooms. Carbohydr Polym 2017; 156:165-74. [DOI: 10.1016/j.carbpol.2016.09.029] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Revised: 08/29/2016] [Accepted: 09/10/2016] [Indexed: 11/21/2022]
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44
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Taofiq O, Heleno SA, Calhelha RC, Alves MJ, Barros L, Barreiro MF, González-Paramás AM, Ferreira ICFR. Development of Mushroom-Based Cosmeceutical Formulations with Anti-Inflammatory, Anti-Tyrosinase, Antioxidant, and Antibacterial Properties. Molecules 2016; 21:E1372. [PMID: 27754433 PMCID: PMC6274557 DOI: 10.3390/molecules21101372] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 10/01/2016] [Accepted: 10/11/2016] [Indexed: 12/21/2022] Open
Abstract
The cosmetic industry is in a constant search for natural compounds or extracts with relevant bioactive properties, which became valuable ingredients to design cosmeceutical formulations. Mushrooms have been markedly studied in terms of nutritional value and medicinal properties. However, there is still slow progress in the biotechnological application of mushroom extracts in cosmetic formulations, either as antioxidants, anti-aging, antimicrobial, and anti-inflammatory agents or as hyperpigmentation correctors. In the present work, the cosmeceutical potential of ethanolic extracts prepared from Agaricus bisporus, Pleurotus ostreatus, and Lentinula edodes was analyzed in terms of anti-inflammatory, anti-tyrosinase, antioxidant, and antibacterial activities. The extracts were characterized in terms of phenolic acids and ergosterol composition, and further incorporated in a base cosmetic cream to achieve the same bioactive purposes. From the results obtained, the final cosmeceutical formulations presented 85%-100% of the phenolic acids and ergosterol levels found in the mushroom extracts, suggesting that there was no significant loss of bioactive compounds. The final cosmeceutical formulation also displayed all the ascribed bioactivities and as such, mushrooms can further be exploited as natural cosmeceutical ingredients.
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Affiliation(s)
- Oludemi Taofiq
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
- GIP-USAL, Unidad de Nutrición y Bromatología, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
| | - Sandrina A Heleno
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
| | - Ricardo C Calhelha
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
| | - Maria José Alves
- School of Health, Polytechnic Institute of Bragança, Av. D. Afonso V, 5300-121 Bragança, Portugal.
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
| | - Ana M González-Paramás
- GIP-USAL, Unidad de Nutrición y Bromatología, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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45
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Kirsch LDS, de Macedo AJP, Teixeira MFS. Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus. Braz J Microbiol 2016; 47:658-64. [PMID: 27266626 PMCID: PMC4927658 DOI: 10.1016/j.bjm.2016.04.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Accepted: 11/09/2015] [Indexed: 11/29/2022] Open
Abstract
Edible mushroom species are considered as an adequate source of food in a healthy diet due to high content of protein, fiber, vitamins, and a variety of minerals. The representatives of Pleurotus genus are characterized by distinct gastronomic, nutritional, and medicinal properties among the edible mushrooms commercialized worldwide. In the present study, the growth of mycelial biomass of Pleurotus albidus cultivated in submerged fermentation was evaluated. Saccharose, fructose, and maltose were the three main carbon sources for mycelial biomass formation with corresponding yields of 7.28 g L−1, 7.07 g L−1, and 6.99 g L−1. Inorganic nitrogen sources did not stimulate growth and the optimal yield was significantly higher with yeast extract (7.98 g L−1). The factorial design used to evaluate the influence of saccharose and yeast extract concentration, agitation speed, and initial pH indicated that all variables significantly influenced the production of biomass, especially the concentration of saccharose. The greater amount of saccharose resulted in the production of significantly more biomass. The highest mycelial biomass production (9.81 g L−1) was reached in the medium formulated with 30.0 g L−1 saccharose, 2.5 g L−1 yeast extract, pH 7.0, and a speed of agitation at 180 rpm. Furthermore, P. albidus manifested different aspects of morphology and physiology under the growth conditions employed. Media composition affected mycelial biomass production indicating that the diversification of carbon sources promoted its improvement and can be used as food or supplement.
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Affiliation(s)
- Larissa de Souza Kirsch
- Culture Collection DPUA (Parasitology Department of Amazonas University) / Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Júlia Porto de Macedo
- Culture Collection DPUA (Parasitology Department of Amazonas University) / Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Maria Francisca Simas Teixeira
- Culture Collection DPUA (Parasitology Department of Amazonas University) / Federal University of Amazonas, Manaus, Amazonas, Brazil.
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