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A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms
Abstract
Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg(-1) . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg(-1) DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg(-1) of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D(2) , and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability. © 2012 Society of Chemical Industry.
... While the contribution of the European Union, the United States, and other sources remained at more than 3 billion tonnes per year [6] . India ranks 14th in global mushroom output, with 60,733 tonnes of mushrooms produced annually [7] . India has diversified soil, an abundance of agro-wastes, comparatively low-cost labor, and agroclimatic conditions that are perfect for mushroom culture and growth. ...
... During the monsoon season (June-October), the high humidity creates an ideal environment for mushroom development. In India, the government encourages mushroom cultivation by offering training and subsidies through various schemes such as the National Horticulture Board, the Ministry of Food Processing, and APEDA [7]. The rise in popularity of edible mushrooms increased with the development of a new scientific discipline known as functional food science, which encompasses a variety of functional foods such as dietary supplements, foods rich in medicinal properties, vita foods consumed to improve mental and physical health, phytochemicals, mycochemicals, and pharma food, all of which are specifically designed and consumed for specific health benefits [8] . ...
... It ruptures and enlarges based on these factors. After harvesting primordia growth stops or slows then it matures or enlarges [7] . The rest step is important before the next flush because mycelia need proper rest for growth. ...
... Also, mushrooms of the Basidiomycetes family have long been known for their seemingly beneficial medical usage, most notably in traditional Chinese and Japanese medicine [4]. However, knowledge about the composition and nutritional value of culinary mushrooms, mainly wild-growing ones, remained limited until the last decade as compared to vegetables and medicinal mushroom species [7]. measured using a Jasco V-530 UV-Visible spectrophotometer (Tokyo, Japan), except for total protein determination which took place in a 96-cell microplate reader spectrophotometer. ...
... Concerning Agaricus species, α-tocopherol was the main tocopherol found in all mushroom samples and substrates, while both atocotrienol and β-tocotrienol were present. In general, the content of total tocopherols in mushrooms is 0.5-3 mg/kg [7]. Barros et al. [72] detected only αand β-tocopherol in five Agaricus species, and in all the samples β-tocopherol was the major compound. ...
... As shown in Table 1, the results for the moisture contents of carposomes varied from 86 to 90%, consistent with previously reported values [2,3,7,28,30,38]. For Agaricus spp., it was higher in the carposomes than in the pilei, whereas in Pleurotus spp. ...
The composition of the substrate is one of the most critical factors influencing the quality as well as the nutritional value and bioactive content of mushrooms. Therefore, the effects of various substrates, such as barley and oat straw (BOS), beech wood shavings (BWS), coffee residue (CR), rice bark (RB) and wheat straw (WS, control substrate), on the biochemical properties (lipid, protein, polysaccharide, glucan, ash, and mineral content, fatty acids and tocopherols composition), total phenolic compounds and antioxidant activity of Pleurotus mushrooms, P. ostreatus (strains AMRL 144, 150) and P. eryngii (strains AMRL 166, 173-6), cultivated in ‘bag-logs’, was examined. Proximate analysis of A. bisporus and A. subrufescens grown on two different composts (C/N ratios of 10 and 13) was conducted, too. The whole carposomes, pilei and stipes were analyzed. Results showed that BOS, RB, BWSs and CR improved the antioxidant activity of Pleurotus species and their nutritional characteristics. Both pilei and stipes were rich in polysaccharides (27.51–67.37 and 22.46–39.08%, w/w, for Pleurotus and Agaricus spp., respectively), lipids (0.74–8.70 and 5.80–9.92%, w/w), proteins (6.52–37.04 and 25.40–44.26, w/w, for Pleurotus and Agaricus spp., respectively) and total phenolic compounds (10.41–70.67 and 7.85–16.89 mg gallic acid equivalent/g for Pleurotus and Agaricus spp., respectively), while they contained important quantities of unsaturated FAs of nutritional and medicinal importance. Pilei were richer in proteins, total phenolic compounds and enhanced antioxidant activity and reducing power than stipes, whereas stipes were richer in IPSs and glucans compared to the corresponding pilei. Thus, mushroom cultivation could upgrade rejected agro-industrial residues and wastes to new uses as substrates for the production of mushrooms with specific nutritional and medicinal attributes.
... Wild mushrooms are also popularly consumed as food in several European countries, but it is important to note that some of them are poisonous. [5] Figure 1 shows some common commercially cultivated mushroom species. ...
... [13] Although there are some differences between mushroom species, the main sugars in mushrooms are mannitol and trehalose, with small amounts of sucrose, glucose, raffinose, fructose, and xylose. [5,14] Mushrooms also contain a small amount of glycogen, glucan, mannan, and pectin. [5,10] In addition, mushrooms are a good source of cellulose. ...
... [5,14] Mushrooms also contain a small amount of glycogen, glucan, mannan, and pectin. [5,10] In addition, mushrooms are a good source of cellulose. Studies have shown that mushrooms contain 20-33% insoluble fiber and a small amount of soluble fiber (4-9%). ...
Mushrooms have been an acclaimed food for their unique flavor and medicinal properties since ancient times. Modern research shows that mushrooms are rich in various nutrients and biologically active substances. In recent years, researchers have become increasingly interested in mushrooms because they contain important secondary metabolites, such as phenolic compounds with significant bioactive properties. This review introduces the nutritional components and secondary metabolites in mushrooms, focusing on the bioactive functions and potential applications of mushroom polyphenols. Finally, the current challenges and future research trends of mushroom polyphenols are briefly discussed. In the aspect of nutritional value, mushrooms are high in protein and insoluble fiber, while low in fat and sodium, making them a low-energy, healthy food. Mushrooms contain a large amount of beneficial bioactive substances for health, including phenolic compounds, as well as tocopherols, terpenoids, and phytosterols. Mushroom polyphenols have antioxidant, anti-inflammatory, anti-cancer, anti-tyrosine, antihyperglycemic, and other biological activities beneficial to human health and medical applications, especially in the various degenerative disease and cancer treatments. However, based on the properties of phenolic compounds, research and development in commercial applications still face many issues that need to be addressed by researchers.
... Mushrooms are also a source of vitamins. The main vitamins synthesized by mushrooms are C (7-8 mg/100 g of fresh mushroom), B2 (0.7-0.8 mg/ 100 g f.m.), B6 (1 mg/ 100g f.m.), PP (4.9 mg/100 g f.m.), K (7 mg/100 g f.m.) and D (3.8 mg/100 g f.m.) [5]. Mushrooms are also the only non-animal source of vitamin D [2,3]. ...
... Mushrooms are also the only non-animal source of vitamin D [2,3]. Mushrooms, therefore, due to the variability and characteristics of their compounds, represent a food of great nutritional interest [5]. ...
... EA diet high in sterols has been shown to reduce the risk of cardiovascular disease (Kalač P;2013) Tocopherols, found in the lipidic fraction, are natural antioxidants that act as free radical scavengers. These antioxidants fight degenerative illnesses, cancer, and cardiovascular problems. ...
... EA diet high in sterols has been shown to reduce the risk of cardiovascular disease (Kalač P;2013) Tocopherols, found in the lipidic fraction, are natural antioxidants that act as free radical scavengers. These antioxidants fight degenerative illnesses, cancer, and cardiovascular problems. ...
Mushrooms, those enigmatic and often overlooked members of the fungi kingdom, have played a significant role in human history and ecosystems across the globe. As you embark on a journey into the fascinating world of mushrooms, you will discover the extraordinary diversity, ecological importance, and culinary delights that these humble organisms offer. Mushrooms are nature's hidden treasures, thriving beneath the forest canopy, in the dark corners of your garden, and even on decaying logs. They come in an array of shapes, sizes, and colours, captivating our imaginations with their bizarre and sometimes otherworldly appearances. Beyond their aesthetic allure, mushrooms hold secrets of unparalleled significance. In this chapter, we delve into the multifaceted importance of mushrooms in our lives and the environment. From their critical ecological roles as decomposers to their astonishing medicinal properties, we'll uncover the hidden layers of significance that mushrooms have held for millennia.
... However, to the best of our knowledge, no report on mushroom protein hydrolysates for biostimulant uses has been published. The edible mushroom A. bisporus (white button mushroom) is the world's leading cultivated mushroom, representing more than 70% of the world's production of edible mushrooms [19,20]. Its consumption is mainly attributed to its taste and flavor, but in addition, A. bisporus is a rich source of nutrients that includes proteins, amino acids, minerals, and vitamins [20], potentially useable in fields other than nutrition, for example, agriculture and/ or cosmetics. ...
... The edible mushroom A. bisporus (white button mushroom) is the world's leading cultivated mushroom, representing more than 70% of the world's production of edible mushrooms [19,20]. Its consumption is mainly attributed to its taste and flavor, but in addition, A. bisporus is a rich source of nutrients that includes proteins, amino acids, minerals, and vitamins [20], potentially useable in fields other than nutrition, for example, agriculture and/ or cosmetics. The industrial processing of this mushroom generates a large amount of waste (25-30% of the global production), which is not generally used [21]. ...
The excessive use of chemical fertilizers can cause severe environmental damage. In recent decades, the application of biostimulants to improve soil composition and stimulate plant growth has contributed significantly to environmental preservation. In this paper, we studied the production and characterization of an amino acid/peptide-enriched biostimulant using edible mushroom (Agaricus bisporus) by-products (tails and nonmarketable mushrooms) as raw materials and commercial proteases as hydrolytic agents. A single hydrolytic process using four different endoproteases, Alcalase®, L-450, Flavourzyme® or papain, and a sequential hydrolytic process using two proteases, an endoprotease and an exoprotease, Alcalase® + Flavourzyme® or L-450 + Flavourzyme), were conducted. A preevaluation of potential plant biostimulants was also carried out, testing the biostimulant capacity of single and sequential Mb-PPHs to stimulate maize seed germination and root growth, as well as the evaluation of the vigor index (VI), with very promising results.
Graphical Abstract
... ( 2) protein and moisture concentration were well in line with previously reported values of approximately 85-95% of moisture and protein levels ranging between 20 and 25% of dwt (Lesa et al., 2022;Kalac, 2013). The total amount of fatty acids in the fruiting bodies was 3.3 ± 0.5% dwt for substrate A and 3.6 ± 0.4% dwt for substrate B. A total fatty acid concentration of 0.5-5% has been reported previously for P. ostreatus (Lesa et al., 2022). ...
... Palmitic acid (16:0) and oleic acid (18:1) were also detected in substantial amounts. These observations are well in line with previously reported values for the fatty acid composition of fruiting bodies (both cultivated and wild) of P. ostreatus (Cateni et al., 2022;Fogarasi et al., 2018;Koutrotsios et al., 2017;Kalac, 2013). Overall, the fatty acid composition of the fruiting bodies produced on the different substrates (A, B) in the present study was very similar, with the only difference observed being a slightly higher concentration of oleic acid in fruiting bodies produced on substrate B. Other studies have also reported minor differences in fatty acid composition in response to different substrates (Alsanad et al., 2021;Ogwok et al., 2017;Koutrotsios et al., 2014) and the result of the present study further supports this finding (Table 1). ...
In Europe, rapeseed is a common oilseed crop, resulting in the production of 20 million tons of rapeseed press cake yearly. This press cake can be further upcycled and a protein fraction can be extracted for food purposes, leaving de-proteinized fiber-rich residues. This study examined the use of these residues in the production of oyster mushrooms (Pleurotus ostreatus) and of the spent substrate as feed, since mushroom cultivation may improve the feed properties of substrate. In terms of mushroom production, the addition of rapeseed press residues was beneficial, giving significantly higher biological efficiency (BE = 93.1 ± 11.0%) compared with the control, sugar beet pulp substrate (70.0 ± 6.6%). This increase in productivity can most likely be explained by higher energy content in the substrate supplemented with lipid-rich rapeseed residues. Despite differences in BE between the substrates, high similarity was observed in lipid composition of the fruiting bodies (lipid profile dominated by linoleic acid (18:2), palmitic acid (16:0), and oleic acid (18:1)), and in protein and moisture content. After mushroom harvest, approximately 70% of the initial dry weight of both substrates remained as a possible feed source. Both substrates had significantly lower levels of carbohydrates and unchanged neutral detergent fiber content after mushroom harvest, and both gave lower in vitro digestibility, total gas production, and methane production. However, protein concentration differed between the substrates, with the highest concentration (15.8% of dry weight) found in spent substrate containing rapeseed press residues. The result of the present study suggests that the de-proteinized rapeseed press residue is a resource well-suited for use in the production of mushrooms and feed.
... According to Kalač (2013), linoleic, oleic, and palmitic acids are the most predominant fatty acids found in the Basidiomycota phylum, with linoleic acid and oleic acid representing two-thirds or more of the amount of identified fatty acids, as was observed in the present study. Linoleic and palmitic acids were the predominant fatty acids in the NL, GL, and PL of Pleurotus florida (Kwon and Uhm 1984). ...
... Of the UFA, the values of polyunsaturated fatty acids (PUFA) (179.55-862.38 mg/100 g) predominated over the SFA and Table 1 Fatty acid profile (mg/100 g) from the lipid crude extract (LCE), neutral lipids (NL), glycolipids (GL), and phospholipids (PL) of the Lentinus crinitus basidiocarp by gas chromatography Means followed by different letters in the same column are significantly different (p < 0.05) Data are mean ± standard error of three parallel measurements (n = 3) Table 2). The results obtained agree with the observations that UFA are much higher than SFA in mushrooms, especially linoleic acid (Kalač 2013;Heleno et al. 2015;Bertéli et al. 2021a). The predominance of UFA, especially PUFA, is a particularly good property since SFA are associated with cardiovascular disorders, while a high intake of PUFA and MUFA is related to the treatment and prevention of these disorders, as well as those related to glucose metabolism, lipids, and the liver (Silva Figueiredo et al. 2017). ...
Leishmaniasis is a disease that affects millions of people and is an important public health problem. The aim of this study was to characterize and evaluate the in vitro activity of lipid fractions from Lentinus crinitus (L.) Fr., Polyporales, basidiocarp against the promastigote and amastigote forms of Leishmania amazonensis. A lipid crude extract was obtained by maceration, which was then separated into neutral lipids, glycolipids, and phospholipids by column chromatography. The crude extract and fractions were analyzed and quantified by gas chromatography and then evaluated for in vitro antileishmanial activity and cytotoxicity against J774A.1 macrophages. Linoleic, palmitic, and oleic acids were identified as the main components of the crude extract and fractions. The neutral lipids, glycolipids, and lipid crude extract were able to inhibit L. amazonen-sis growth, with IC 50 values of 56.18 µg/ml with a selectivity index (SI) of 1.06, 96.57 µg/ml (SI, 1.64), and 146.49 µg/ml (SI, 0.82), respectively, for promastigotes, and 22.40 µg/ml (SI, 2.67), 38.63 µg/ml (SI, 1.54), and 77.67 µg/ml (SI, 4.10), respectively, for amastigotes. The data indicated that the L. crinitus basidiocarp is rich in polyunsaturated fatty acids, being an excellent source of linoleic acid (174.66-838.24 mg/100 g), palmitic acid (48.16-189.78 mg/100 g), and oleic acid (21.85-125.25 mg/100 g). Furthermore, the crude extract and fractions proved to be more active against amastigote forms and more selective towards the parasites than the host cells. These results are the first report of antileishmanial activity of lipid fractions from L. crinitus basidiocarp and provide a significant basis for further investigation into the action of these fractions in the treatment of leishmaniasis.
... The time (15,30 and 60 min) of mixture between sample and extractants was firstly evaluated. The extractants used were deionized water, NaCl (0.5 mol L -1 ), ethanol (70% v v -1 ), and NaOH (0.5 mol L -1 ). ...
... 27,28 Therefore, it is important to point out that comparisons between published results for other authors are difficult, since cultivation conditions (climate and irrigation), substrate composition and maturation phase of the fruiting bodies mushrooms can promote variations in proteins distribution. [29][30][31][32] Besides that, extraction procedures differ notably from each other. Although protein distribution is based on solubility differences and plays a fundamental biological role in uptake, digestion and absorption of proteins, there is still limited data provided on protein distribution for mushrooms. ...
For physiological functions development and a healthy life maintenance, a balanced diet, containing carbohydrates, proteins, and lipids, should be practiced, and consumed. The proteins should be highlighted, since are essential macronutrients for cell growth and repair mechanisms in our body. There is an increase in the protein sources consumption, mainly by athletes, aiming an increase of muscle mass and to avoid muscle hypertrophy. Although animal proteins exhibit high digestibility, animal foods can not be accessible and widely consumed, due to high cost or lifestyle choice (vegetarians and vegans). In these sceneries, scientists and food industry are constantly searching for alternative proteins, such as plant and fungi proteins. In view of these information, extraction procedures are proposed to proteins fractionation. However, these procedures must be done to exhaustion to guarantee the acquisition of quantitative values. Therefore, the aims of this work were evaluated the protein distribution in edible mushrooms and optimized the sequential protein extraction procedure to obtain total concentration of albumin, globulin, prolamin and glutelin in edible mushrooms, evidencing the need to carry out extraction procedures until exhaustion to adequately attribute nutritional value to edible mushrooms (pink oyster, shiitake, portobello and champignon). The optimized extraction conditions (extractant, time, concentration, number of extractions) were as follows (H2O, 30 min, ---, 3); (NaCl, 15 min, 0.25 mol L-1, 1); (ethanol, 15 min, 50% (v v-1), 1); (NaOH, 60 min, 0.25 mol L-1, 8) for albumin, globulin, prolamin and glutelin extraction. The champignon mushrooms presented all protein group concentrations below LOD and LOQ. The portobello presented the lowest total proteins concentration. The pink oyster mushroom is the species with the highest concentration of albumin and glutelin as well as total protein concentration 4.7 times higher than shiitake mushroom, which is one of the most consumed mushroom species, showing that this exotic species can be promising mainly due to nutritional characteristics and protein source.
... All four species growing in parks had both unique and common responses to the urban pollution. Some distinct features of A. rubescens are its preferential absorption of Al (Kalac, 2013;Randa and Kucera, 2004), and its highly efficient uptake capacity of Cd among other Amanita sp. (Aruguete et al., 1998). ...
... According to the literature, L. perlatum has been widely studied. Kalac (2013) classified L. perlatum as Ag, Cu, and Zn accumulator, and many studies confirmed its potential of accumulating Cu and Fe (Brezizcha-Cirocka et al., 2019;Rȃdulescu et al., 2010;Randa and Kucera, 2004;Sarikurkcu et al., 2015). This species had even higher Al, Ba, Ca, Cd, Cu, Fe, Na, Ni, Sr, Ti, and Zn concentrations in the parks of Cluj-Napoca than in two forested parks of Zagreb (Croatia) (Ivanic et al., 2021). ...
The mushrooms are living organisms with excellent capability to adapt to the multiple challenges of their environment. Several species are well represented in urban green areas (parks, green spots, and recreation grounds). We investigated the influence of the urban environment over two saprotrophic (Bovista plumbea, Lycoperdon perlatum) and two mycorrhizal (Amanita rubescens, Suillus granulatus) species commonly present in urban parks of Cluj-Napoca, a major city of Romania. Three control sites close to the city were chosen. We determined 19 elements (Ag, Al, Ba, Ca, Cd, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, S, Si, Sr, Ti, and Zn) in the fruiting bodies of mushrooms and in soils by ICP OES technique. S. granulatus was the most sensible species to the urban pollution; this species accumulated 130 and 4.40 mg kg-1 (dry weight) median concentrations of Al and Ni, respectively. The highest concentration of Ag, Cu and Fe was determined in B. plumbea (3.18, 83.7 and 141 mg kg-1, respectively) and L. perlatum (4.68, 91.0 and 125 kg-1, respectively) collected from the city. The saprotrophic species contained appreciably higher concentrations of Ag, Cu, Fe, Mg, P, and S than the mycorrhizal ones. Common feature of all four species was the higher Ag and Sr concentrations in the fruiting bodies of urban origin. Our results suggest that the unique defence mechanisms of the species might have higher impact over the elemental profile of the mushrooms than the soil properties. We propose L. perlatum and S. granulatus as suitable indicator species of the urban pollution with regard to inorganic pollutants.
... In the last decades, edible mushrooms have become known worldwide as an excellent health food because of their unique texture, delightful flavor, and nutritional components. Edible mushrooms contain substantial protein and are rich sources of polysaccharides, dietary fiber, vitamins, and minerals, whilst low in lipid content and unsaturated fatty acids (Kalač, 2013). Furthermore, edible mushrooms contain abundant bioactive compounds and antioxidant properties, which have been linked to various health benefits. ...
... It should be notice that the key antioxidants found in mushrooms are phenolics (Kalač, 2013). Phenolic substances are bioactive compounds, which have an important role to defense against reactive oxygen species that induce cell injury (Reid et al., 2017). ...
... They contain a high proportion of carbohydrates (especially fiber) and protein, low levels of lipids (unsaturated fatty acids and other lipids), as well as being a good source of minerals and vitamins, including thiamine, riboflavin, niacin, biotin and ascorbic acid [1]. Considering proteins, mushrooms can produce large quantities of protein in short periods [2]. Macrofungi are recognized as one of the important food items for their significant roles in human health, controlling and modulating many functions of the human body, such as reducing inflammation, improving gut microbiota, impacting the immune system positively and consequently maintaining a state of good health necessary to reduce the risk of diseases such as diabetes, hypercholesterolemia and cancer [3][4][5]. ...
... Each sample was measured in triplicate. The mean and standard deviation [2] were calculated. ...
Macrofungi are among the most promising sources of biologically active natural products with nutritional qualities and therapeutic values. In this work, the nutritional value of nine species of wild macrofungi from Ibague-Tolima (Colombia) was evaluated. In addition the antioxidant, antimicrobial and cytotoxic activities of an ethanol:water (70:30) extract of wild basidiomata were evaluated. The wild mushrooms’ nutritional potential showed that the genus Pleurotus and Lentinus have the best protein percentages, with 18.4% and 18.5%. The nine extracts evaluated managed to stabilize the two radicals evaluated; however, lower IC50 was found for Phellinus gilvus and Ganoderma australe extracts. The results showed that Trametes coccinea, Pleurotus floridanus and Ganoderma australe extracts were the most effective as antimicrobials, with high inhibition percentages against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Klebsiella pneumoniae. Antifungal activity results against Rhizopus oryzae, Penicillium sp. and Aspergillus niger showed that the nine extracts were effective at the concentrations tested. Considering cell viability against isolated leukocytes, seven of the nine extracts showed percentages higher than 50% of cell viability. This research describes the nutritional value of nine wild macrofungi in Colombia and their potential for antimicrobial, cytotoxic and antioxidant activity.
... The average moisture of the Terfezia arenaria samples was 77%, which is within the range reported for other desert truffles (Table 1) [20,21,68]. However, T. arenaria's lipid concentration was slightly (2 to 8%) lower than that reported for other desert truffles [20,23,24,68], but similar to that reported for the commercial edible mushroom and truffle species A. bisporus, L. edodes, P. ostreatus and T. melanosporum [23,[69][70][71][72]. Carbohydrates are the major nutrient category in edible mushrooms and truffles [73]. However, the concentrations determined in T. arenaria were lower than those reported for other desert truffles [20,24,68]. ...
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria’s nutritional and chemical composition and volatile profile. The nutritional analysis showed that T. arenaria is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle’s volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for T. arenaria. T. arenaria’s nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that T. arenaria‘s aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that T. arenaria is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of T. arenaria and ensure the quality and authenticity of this delicacy.
... There are particularly long traditions of mushroom preparation in Asia and Eastern Europe. The popularity of various mushroom species is mainly due to their unique taste and, in some cases, their medicinal properties [1][2][3][4]. Mushrooms have The studied mushrooms come from three physical-geographical regions of NW Poland: Uznam and Wolin, the Drawsko Plain, and the Ińsko Lakeland [34]. Uznam and Wolin are the islands separating the Szczecin Lagoon from the Pomeranian Bay. ...
The aim of the study was to determine the contents of microelements in Boletus edulis, Imleria badia and Leccinum scabrum, taking into account the soil conditions in selected forest areas of Northwest Poland and the bioaccumulation capacity of these fungi and their role in the human diet. Se, Cu, Zn, Mn and Fe contents were determined in the soil (organic and mineral layers) and mushrooms. The study showed that the soils on which fruiting bodies grew did not differ significantly in the contents of these trace elements. The concentrations of microelements in mushrooms in NW Poland were mostly at the lower range of the contents reported for these species in other regions of Poland and Europe. The uptake of microelements by the studied mushrooms was influenced by soil reaction, organic matter content, and bioavailable and total forms of the elements. B. edulis contained significantly more Se than other mushroom species and, together with I. badia, was much more abundant in Cu and Zn than L. scabrum. Fruiting bodies bioaccumulated Se (most strongly by B. edulis; BCF = 120.6), Cu and Zn. The contents of microelements in the tested mushrooms may be supplementary elements in the human diet.
... Grey oyster mushroom (Pleurotus ostreatus), which belongs to the family Pleurotaceae, is widely cultivated in the global market as they contain high protein and carbohydrates, multivitamins, minerals, and folic acid that are good for health (Sanchez, 2010). The mineral content of mushrooms, such as calcium, salt, potassium, phosphorus, and folic acid, exceeds that of fish meat, making them a good source for improving bloodstream circulation and preventing anemia (Kalac, 2013). Furthermore, due to the low carbohydrate, calorie, and salt content of mushrooms, they are safe to take by patients with kidney and cardiac problems. ...
The local agricultural industry has produced a lot of biomass waste from agro-based materials, which contain much lignocellulose that can be used as substrates for oyster mushrooms (Pleurotus ostreatus) cultivation. This study aims to compare the effect of different lignocellulose biomass-based substrates on oyster mushrooms’ growth, yield, and nutritional composition. Three different substrates (cassava peel, sugarcane bagasse, and sawdust) were prepared, and the growth response was observed and measured. The fastest mycelial colonization was achieved from sugarcane bagasse after 29 days of cultivation. Oyster mushrooms grown with sugarcane bagasse substrate showed the highest carbohydrate, fiber, and energy content with 10.70%, 7.70%, and 52.00 kcal, respectively, compared to mushrooms grown with other substrates. The biological efficiency of sugarcane bagasse is also comparable to sawdust. Thus, it can be concluded that sugarcane bagasse has a high potential to be used as an alternative biomass-based substrate for cultivating P. ostreatus with enhancement on the growth, yield, and nutritional composition.
... Because carotenoids are not widespread in mushroom (Kalač, 2013), high contents were not expected. The second flush of the pink oyster mushroom contained the lowest amounts of total carotenoids, zeaxanthin, and β-cryptoxanthin; however, these values were only significantly different from those of the third flush, not from those of the first flush. ...
The increasing demand for seafood is responsible for many environmental impacts, especially caused by aquaculture. Shrimp accounts for a substantial part of seafood production and therefore also for negative effects associated with it. This work aimed to develop a mushroom-based shrimp analogue with a texture similar to shrimp using the fruiting bodies of pink oyster mushroom (Pleurotus djamor) and lion’s mane (Hericium erinaceus). Three flushes of pink oyster mushrooms and a first flush of lion’s mane mushroom were analysed regarding their nutritional composition and whether they are suitable shrimp alternatives. The two mushrooms are rich in proteins (∼32% and ∼26% w/w for the first flush of pink oyster and lion’s mane, respectively). The protein content of pink oyster mushroom decreased and the dietary fibre content increased across the different flushes. The antioxidants in the mushrooms were extracted using different methods, whereby aqueous extracts mostly excelled in terms of antioxidant activity. Hydrolysis confirmed the presence of conjugated p-coumaric acid in both mushrooms and possibly conjugated caffeic acid in pink oyster. Texture analysis results of the prototypes were close to the values of fried shrimp. However, although the sensory qualities of the final prototypes were perceived as similar to shrimp, further improvements in the recipe are necessary to make the prototypes indistinguishable from shrimp.
... Mushrooms, a class of macroscopic fungi, plays an important role in the daily human diet due to their unique taste, umami flavor, and beneficial nutritional and medicinal properties. Mushrooms have a low fat content and are rich in nutrients, including high-quality proteins, dietary fibers, vitamins, minerals, and phenolic compounds [16,17]. There is a growing number of in vitro and in vivo trials describing a range of possible health benefits, including antioxidant, anti-inflammatory, anticancer, antimicrobial, antidiabetic, immunomodulatory, cardiovascular-protective, hepato-protective, geno-protective, and neuro-protective effects [18][19][20][21]. ...
Alzheimer’s disease (AD) stands as a prevailing neurodegenerative condition (NDs), leading to the gradual deterioration of brain cells and subsequent declines in memory, thinking, behavior, and emotion. Despite the intensive research efforts and advances, an effective curative treatment for the disease has not yet been found. Mushrooms, esteemed globally for their exquisite flavors and abundant nutritional benefits, also hold a wealth of health-promoting compounds that contribute to improving AD health. These compounds encompass polysaccharides, proteins, lipids, terpenoids, phenols, and various other bioactive substances. Particularly noteworthy are the potent neuroprotective small molecules found in mushrooms, such as ergothioneine, erinacine, flavonoids, alkaloids, ergosterol, and melanin, which warrant dedicated scrutiny for their therapeutic potential in combating AD. This review summarizes such positive effects of mushroom bioactive compounds on AD, with a hope to contribute to the development of functional foods as an early dietary intervention for this neurodegenerative disease.
... The nutritional attributes of each sample were analysed using standard protocols. Total nitrogen was estimated by the Kjeldahl method and crude protein was calculated using a factor of 4.38 (Kalaè, 2013). The crude fat was analysed by following method (James, 1995). ...
The study was conducted to ascertain the cultural growth and nutritional content of the strain Cordyceps militaris cultivated in India. Abundant mycelial density and darkest orange pigment was observed in Potato dextrose agar which was followed by Oat meal agarand least was observed in Yeast agar medium.Inbioactive compounds, adenosine and cordycepin content was1.8 mg/g and 9.8 mg/g respectively. Additionally, proximate analysis of Cordyceps militaris contained proteins (32gm/100g) and carbohydrate (40mg/100g), dietary fiber (1.97g/100g), fat (0.23g/100g), sodium (46mg/100g, vitamin C (113mg/100g), total ash (7.82gm/100g),and saturated fatty acid (0.12g/100g) on dry weight basis.Heavy metal analysis showed lesser amount of Pb, Cd (<0.01 mg/kg) and Hg (<0.001 mg/kg).Microbiological testing was done, and staphylococcus and salmonella showed least effect on fruiting bodies of Cordyceps militaris. Molecular identification showed 99.83% similarity with Cordyceps militaris.The carotenoid and lycopene content were also estimated.SEM was done formicromorphological characteristics of conidia and conidiophore formation. Fruiting bodies was fully developed into orange club shaped structures after 45 days of inoculation.
... Mattila et al. found very similar N content (0.40 to 0.45%) in four cultivated mushrooms [52]. However, these values are higher than in vegetables, indicative of a greater protein content (~2% on a fresh-weight basis, [52,53]). The elemental composition of the chaga mushroom was consistent during the year. ...
To promote the rational use of Inonotus obliquus (chaga) from Eastern Canada, a mushroom consumed in infusion as a health drink, the extraction of its constituents was investigated. The extraction was carried out with water or ethanol at room temperature or by heating as well as following exposure to ultrasound. The extracts of the four seasons obtained with the four extraction methods were compared for their contents in carbon, nitrogen (N), sulfur (S), potassium (K), betulin, betulinic acid, potassium, flavonoids, and polyphenols. The antiradical effect as well as the photoprotective effects of all extracts were also investigated. The results show that there is no difference between the quantities extracted from the extracts of the 4 seasons. The results show a significant difference between the mass of the extracts obtained with water and ethanol. Betulinic acid was found to be more abundant in the extracts obtained with water while betulin was more abundant in the extracts obtained with ethanol. The mushroom and the extracts had high C contents, but low N and S contents, typical of protein-poor and carbohydrate-rich materials. Extracts were particularly rich in potassium, five times more than bananas. Heating favors the extraction of polyphenols and flavonoids. The aqueous extracts of chaga harvested in winter had the highest antiradical capacity. With a Sun Protection Factor (SPF) higher than 30 in the UVB wavelength, chaga extracts might be used as sunscreen. Extracts obtained with water had the highest SPF in general. The analysis of this mushroom further highlights this local product that deserves more attention for its potential benefits as a functional food/nutraceutical product. In addition to its nutritional values, this mushroom can also be used for its cosmetic qualities as it can be used as a sunscreen.
... This highly satisfying food source contains amino acids, carbohydrates, fiber, important vitamins, and minerals. Mushrooms are also a frequently used resource in the pharmaceutical industry [2]. Fungi species are divided into 3 groups according to their nutrition types: Mycorrhizal (Symbiotic), Saprotrophic (Saprophytes), and Parasites. ...
Within the scope of this study, it is aimed to classify the mushroom species consumed as a staple food. For this purpose, 8124 mushroom data with 22 different mushroom feature information were used. 5686 of these data were used for training and 2438 for testing. In the study, poisonous and edible mushroom species were classified by random forest, decision tree, and logistic regression classification methods. The parameters used in the random forest and decision tree classification algorithms used in the study were optimized with the GridSearchCV optimization method. With the random forest algorithm, the highest precision, recall, and F1 score values are 0.93, 0.98, and 0.95, respectively. When these values are examined on a class basis, the highest distinctiveness results were obtained in the poisonous class. In the edible class, the highest performance results were measured as 0.97, 0.92, and 0.95 for precision, recall, and F1 score values, respectively. With the decision Tree algorithm, the highest precision, recall, and F1 score values are 0.98, 0.98, and 0.92, respectively. The highest precision, recall, and F1 score values of the best poisonous class are 0.90, 0.98, and 0.92, respectively. The best performance results of the edible class were obtained with the highest precision, recall, and F1 score values of 0.98, 0.89, and 0.90, respectively. The average accuracy rate was 0.9028 with the Logistic Regression algorithm, and the precision, recall, and F1 score values of the poisonous class were obtained as 0.86, 0.97, and 0.91, respectively. Precision, recall, and F1 score values of the Edible class were obtained as 0.96, 0.83, and 0.89, respectively.
... Another antinutrient, oxalate, forms insoluble salts by binding to minerals, thereby increasing the likelihood of kidney stone formation [107]. Interestingly, oxalates in the studied mushrooms were quite low for L. controversus when compared to the content reported in spinach (1.14%) and almonds (0.47%) [108]. Biological interaction of Ca, Mg, and oxalate were found lower than the critical value (2.5) in the studied mushrooms [70], indicating high availabilities of Ca and Mg. ...
Kargil is a cold desert with hostile ecological conditions such as low temperature and precipitation, as well as difficult terrains. However, several wild mushrooms thrive well under such an extreme environment. Despite their abundance, the chemical composition of indigenous mushrooms has not been explored. This study aimed to assess the potential of two wild edible mushrooms from Kargil, Lactarius drassinus and Lactarius controversus, as food supplements by evaluating their nutritional and nutraceutical properties. Nutritional attributes such as total protein, available carbohydrates, soluble sugars, and vitamins were found to be high in the mushroom species. Furthermore , high mineral accumulation and relatively lower antinutrient concentrations resulted in higher bioavailabilities of Zn, Fe, Ca, and Mg. Gas-chromatography-mass-spectrometry-based metabolite profiling revealed that although the two mushroom species showed similar metabolite compositions, their relative concentrations differed. Sugars were the predominant compounds identified in both the species, with sugar alcohols being the major contributor. The second most abundant class of compound in L. drassinus was amino acids, with 5-oxoproline as the major contributor. On the other hand, fatty acids were the second most abundant compounds in L. controversus, with high oleic and linoleic acid concentrations. In the ultra-performance-liquid-chromatography-based quantification of phenolic compounds, chlorogenic acid was found to be highest in in terms of its concentration in both the mushrooms studied, followed by quercetin dihydrate and gallic acid in L. drassinus and L. controversus, respectively. Moreover, high antioxidant activities attributable to their high phenol, flavonoid, and carotenoid concentrations were observed. Overall, the two mushrooms offer well-balanced sources of nutritional and nutraceutical compounds, making them healthy foods.
... These mushrooms are among the most studied due to their unique ligninolytic and bioaccumulative properties, including heavy metal accumulation (Faria et al. 2018;Bressa et al. 1988). In addition, these mushrooms are a rich source of nutrients including protein, minerals, vitamins, and contain a number of secondary plant metabolites (Hirano et al. 2001;Khan et al. 2009;Kalač, 2013;Valverde et al. 2015). Taking all of these properties into account, the use of Pleurotus ostreatus cultivation on recyclable waste seems to be one of the most economical and cost-effective organic recycling processes (Mandeel et al. 2005), as well as having a positive impact on minimizing crop malnutrition problems and contributing to the reduction of environmental pollution (Akter et al. 2022;Ferdousi et al. 2019). ...
The substrate mixtures were created in the study, using spent coffee grounds for Pleurotus ostreatus cultivation with the addition of straw and fluidized bed ash at 5 and 10 percent by weight relative to the total weight of coffee grounds. In order to determine the ability to accumulate heavy metals and the possibility of further waste management, analyses of micro- and macronutrients, biogenic elements, as well as the metal content of fungal fruiting bodies, mycelium and post-cultivation substrate were performed. The addition of 5 percent resulted in slower growth of mycelium and fruiting bodies, and with the addition of 10 percent, the growth of fruiting bodies was completely inhibited. The accumulation of elements such as (Cr), (Cu), (Ni), (Pb) and (Zn) was reduced in the fruiting bodies grown on the substrate with the addition of 5 percent fly ash, compared to spent coffee grounds without additives.
... Biological activity and level of tolerance to salinity, drought and high insulation in plants, lichens and higher mushrooms are determined by their physiological peculiarities, specific accumulation of biologically active compounds and mineral composition, which reflects both genetic features of the species and environmental biogeochemical characteristics [12][13][14]. In this respect, the mineral composition of Diploschistes ocellatus, Calvatia candida, Battarrea phalloides and Artemisia lerchiana represents a valuable parameter to compare lichens, mushrooms and plants in terms of adaptability to stress conditions (Table 2). ...
Natural reserves play a fundamental role in maintaining flora and fauna biodiversity, but the biochemical characteristics of such ecosystems have been studied in an extremely fragmentary way. For the first time, mineral composition and antioxidant status of three systematic groups of organisms, lichens (Diplischistes ocellatus), mushrooms (Calvatia candida and Battarrea phalloides) and wormwood (Artemisia lerchiana) have been described at the territory of Bogdinsko-Baskunchak Nature Reserve (Astrakhan region, Russia), characterized by high salinity and solar radiation, and water deficiency. Through ICP-MS, it was determined that scale lichen D. ocellatus accumulated up to 10–15% Ca, 0.5% Fe, 15 mg kg−1 d.w. iodine (I), 54.5 mg kg−1 Cr. Battarrea phalloides demonstrated anomalously high concentrations of B, Cu, Fe, Mn Se, Zn, Sr and low Na levels, contrary to Calvatia candida mushrooms accumulating up to 10,850 mg kg−1 Na and only 3 mg kg−1 Sr. The peculiarity of A. lerchiana plants was the high accumulation of B (22.23 mg kg−1 d.w.), Mn (57.48 mg kg−1 d.w.), and antioxidants (total antioxidant activity: 68.6 mg GAE g−1 d.w.; polyphenols: 21.0 mg GAE g−1 d.w.; and proline: 5.45 mg g−1 d.w.). Diploschistes ocellatus and Calvatia candida demonstrated the lowest antioxidant status: 3.6–3.8 mg GAE g−1 d.w. total antioxidant activity, 1.73–2.10 mg GAE g−1 d.w. polyphenols and 2.0–5.3 mg g−1 d.w. proline. Overall, according to the elemental analysis of lichen from Baskunchak Nature Reserve compared to the Southern Crimean seashore, the vicinity of Baskunchak Salty Lake elicited increased environmental levels of Cr, Si, Li, Fe, Co, Ni and Ca.
... Mushrooms have been consumed for centuries as a food source owing to their chemical and sensory characteristics. The term "mushroom" is used for a fruiting body, mainly above ground, which is formed from reproductive mycelium, organized for spore dispersion (Kalač, 2013), with an outermost oriented mycelial mass surrounding an internal non-oriented (Colauto, Fermor, Eira, & Linde, 2016). ...
The saprophytic basidiomycete Lentinus crinitus (L.) Fr is a Brazilian native fungus with pantropical occurrence. L. crinitus produces edible fruiting bodies with medicinal, nutritional, and biotechnological applications. The compounds from fungal fruiting bodies can be applied to the preparation of products in the food, cosmetic, biomedical, and pharmaceutical industries. Our aim was to review the literature on L. crinitus concerning its botanical description, geographical distribution, phytochemistry, pharmacological properties, nutritional value, and biotechnology potential (in vitro cultivation and enzyme production). Scientific search engines, including ScienceDirect, CAPES Journals Portal, Google Scholar, PubMed, SciELO, MEDLINE, LILACS, and SciFinder, were consulted to gather data on L. crinitus. The present review is an up-to-date and comprehensive analysis of the phytochemical compounds, phytopharmacological activities, and biotechnological value of L. crinitus. Extracts from L. crinitus have been reported to exhibit numerous in vitro pharmacological activities such as antioxidant, antifungal, antibacterial, antiviral, and anticancer. The substances in these extracts belong to different classes of chemical compounds such as polysaccharides, fatty acids, terpenes, phenolic acids, and flavonoids. Reviews on Brazilian native fungi are of great importance for scientific knowledge, with great applicability as a mirror for species of the same family. The ethnobotanical, phytochemical, pharmacological, ethnomedicinal, and biotechnological properties of L. crinitus highlighted in this review provide information for future studies and commercial exploitation, and reveal that this fungus has enormous potential for pharmaceutical, nutraceutical, biotechnological, and ecological applications.
... In addition to the flavor produced by volatile components, the mushroom flavor is affected by nonvolatile substances, including solu-ble sugars, polyols, tasteful peptides, amino acids, and nucleotides ( Figure 1b). Edible mushroom contain a wide range of soluble sugars and polyols, including mannitol, trehalose, raffinose, galactose, glucose, fructose, and xylose, which impart sweetness to edible mushroom (Kalac, 2013). However, the sweetness varies with the variety, maturity stage, and content of edible mushroom. ...
Edible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.
... They contribute significantly to household food security, especially in rural West Africa [5,6]. More than 200 species of mushrooms have long been used as functional foods worldwide [7], but only 35 species have been grown commercially [8,9]. They are a rich source of nutrients, especially protein, minerals and vitamins B, C and D [10]. ...
Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in order to optimize their exploitation in food technology and gastronomy. Therefore, 900g of Pleurotus ostreatus were produced on Oil Palm By- Products and divided into three lots of 300g for the study. Lot 1 was used to evaluate the techno-functional and nutritional parameters of fresh mushrooms. Lot 2 was brined while lot 3 was dried. Samples from all three lots were collected and used to study the variability in sensory quality by treatment. The study shows that Pleurotus ostreatus mushrooms produced in Benin have several technological-functional and nutritional benefits that can be used for food security. The luminance values (L*), red index (a*) and yellow index (b*) for fresh oyster mushrooms were respectively 74.6, 2.78 and 26.35. The hue value and the chroma value of the raw mushrooms were respectively of 5.98 and 26.49. The pH of fresh oyster mushrooms was 6.35. The water holding capacity was 11.85% and the technological yield was 88.15%. Nutritionally, the dry matter, fat, ash and protein content of the Pleurotus ostreatus were 9.8%, 2.6%, 6.7%, and 14.78% respectively. About sensorial quality, fresh and brined mushrooms were better appreciated than dried mushrooms. Overall, Pleurotus ostreatus mushrooms produced in palm residues have several techno-functional and nutritional assets and may be promoted for food and nutritional security.
... At the same time, mushrooms also contain more folic acid than meat and vegetables that is essential for people with anemia. Moreover, mushrooms are noted for their low fat and starch content, which makes them suitable for patients with diabetes and high blood pressure [6]. ...
The gray abalone mushroom is a rich source of amino acids and carbohydrate compounds, with some biological activities and antioxidants. Nowadays, the variety of food additives on the market such as sodium glutamate (E621), sodium guanylate (E627), or sodium insonate (E631), could probably cause negative effects for people’s health. This study used gray abalone mushrooms to create naturally derived seasoning products without using flavor enhancers and synthetic compounds. The gray abalone mushroom was pretreated and dried at 60°C until attaining the moisture content of <5%, while the biological activity and antioxidant values were kept optimal. The mixture ingredients, including 5% abalone mushroom powder, 2% baby cornstarch, and other seasoning ingredients, were uniformly ground. The based-gray abalone mushroom powder that was packed in PE with the moisture content below 3% displayed stability in terms of quality throughout 90 days. Gray abalone mushroom seasoning powder contributed to creating safe, natural products as well as improving consumers’ health.
... Shiitake contains almost all of the essential amino acids in varying proportions. It is rich in lysine and arginine, while the proportion of methionine and phenylalanine is lower [9,10]. Besides, mushrooms are very rich in fatty acids. ...
The cultivation of shiitake mushroom Lentinula edodes is very important all over the world, due to its nutritional properties. The available studies on the chemical characterization of local shiitake strains that grow in the Iraqi environment and cultivated in the laboratory are not available so far, therefore, the aim of the current work is to quantitative and qualitative determination of amino acids and fatty acids in the strain L. edodes ( OM432157 ) grown in vitro and wild using amino acid analyzer and gas chromatography ( GC ). The results showed that the percentage of total EAA in the fungal strain L. edodes ( OM432157 ) amounted to 37.14% and in the wild strain ( 41.9% ). The predominant essential amino acid in the strain L. edodes was valine. While the proportion of TNEAA in the cultivated strain L. edodes (OM432157) was 56.27% and the wild strain 51.05%, cysteine acid was the predominant component in the cultivated strain, in contrast, glutamic acid was the dominant acid in the wild strain Regarding the fatty acid profile, the unsaturated fatty acids were dominant over the saturated fatty acids in both types of mushrooms. It was observed that PUFA was higher than MUFA in the cultivated strain, and Linolenic acid ( C18:3 ) was the dominant acid and the form 47.6 % of the total fatty acids in contrast to the wild strain which recorded a high percentage of MUFA 83% compared to PUFA12.6%, and palmitoleic acid ( C16: 1) is dominant and constituted 81.9% of the total fatty acids. Our findings contributes to the determination of amino acids and fatty acids in the local strain L. edodes ( OM432157).
... Some WEMs have been widely recognized as nutritionally important food with low caloric content, pleasant taste, and aroma. Studies reported that mushroom's nutritional profile comprises high protein content, trace mineral elements, vitamins, fiber, and low fats contents providing good benefits to human wellbeing [7][8][9]. A considerable proportion of mushrooms have been used as food and are now scientifically proven to be healthier and safe for human ...
Mushrooms play a crucial role in human life as well as in nature, providing food, medicine, and carrying out vital processes of decomposition, nutrient recycling, and developing mycorrhizal association with plants. The traditional system of knowledge about identification, collection, and usage of mushrooms has been accumulated through the shared experiences of many generations. Unfortunately, there have been continuous threats to the folk knowledge of mushrooms mainly due to habitat degradation, urbanization, and contemporary medication. The current research was, therefore, aimed to document an ethnomycological knowledge possessed by the ethnic communities of Swat, Pakistan. The purposive randomized sampling was carried out using chain referral method. Ethno-mycological information was collected from 62 informants using free listing, preference ranking, and use totaled methods. In total, 34 species of mushrooms belonging to 31 genera and 21 families were reported. About 85% of the reported species belong to Basidiomycetes, and 12.5% to Ascomycetes are used as food and for medicinal purposes. Morchella angusticeps, M. esculenta, Pleurotus sp., Auricularia sp., Flammulina velutipes, Agaricus bisporus, Ganoderma lucidum, and Sanghuangporus sanghuang were among the most cited edible and medicinal mushrooms. The current study revealed that district Swat is rich in wild edible and medicinal mushrooms (WEMs), and the local communities possess rich traditional knowledge about their collection, storage, and utilization. The diversity of WEMs of this region could contribute substantially to the socio-economic uplifting of the local communities through appropriate domestication and commercialization. Anthropogenic factors, coupled with depletion of traditional knowledge, threaten the diversity of WEMs in the region; therefore, in situ and ex situ conservation strategies are highly recommended.
Official control of EU market foodstuffs repeatedly reports high nicotine levels in dried wild mushrooms without any clear scientific consensus about their origin. The advised constant monitoring calls for improvements...
Fungal natural products are among some of the earliest described sources of bioactive compounds. Basidiomycetes have been a prolific source of compounds, particularly as a source of antibiotics and antifungals. Despite advances in target-based and synthetic methods for drug discovery, natural products continue to be an important source of novel compounds.
This book is a comprehensive guide to many important fungal species with a focus on their phytochemistry, potential sources of bioactive compounds, known chemistry and toxicology. This book is an ideal companion to researchers and postgraduates in phytochemistry and natural product pharmacology, and mycologists.
Fungal natural products are among some of the earliest described sources of bioactive compounds. Basidiomycetes have been a prolific source of compounds, particularly as a source of antibiotics and antifungals. Despite advances in target-based and synthetic methods for drug discovery, natural products continue to be an important source of novel compounds.
This book is a comprehensive guide to many important fungal species with a focus on their phytochemistry, potential sources of bioactive compounds, known chemistry and toxicology. This book is an ideal companion to researchers and postgraduates in phytochemistry and natural product pharmacology, and mycologists.
The effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms ( Agaricus bisporus ) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on the antioxidant activity (IC 50 ). Benzo[a]anthracene (BaA) was detected in both raw and cooked mushroom samples, with no statistically significant difference in ∑PAH4 (BaA + Chry + BbF + BaP) content between samples. The ∑PAH4 content, initially 0.30 ng/g in raw samples, ranged from 0.34 to 3.50 ng/g across mushrooms cooked using different methods. Importantly, consumption of even 1 kg of pan‐fried mushrooms with the highest ∑PAH4 content remained within the limits defined by both the Turkish Food Codex Food Contaminants Regulation (TFC 2011) and the European Union Directive (EU 2011).
Fourteen wild edible and medicinal mushrooms representing ten families were collected from an altitude range of 1,867-4,187 metres above mean sea level form Kinnaur district of Himachal Pradesh, NW Himalaya. The biochemical analysis of sporocarps revealed that the carbohydrate content was the maximum in Coprinus comatus and protein was highest in Auricularia auricula-judae, while the fibre content was recorded highest in Ganoderma lucidum. The energy value was determined using the amount of carbohydrates, protein, and fats present in the sporocarps and was found highest in Helvella lacunosa and lowest in G. lucidum. The ash content of sporocarps was used to estimate the mineral composition and was found highest in Sparassis crispa, closely followed by Lycoperdon perlatum, Russula brevipes, and lowest in R. stricta. The potassium, phosphorus, magnesium andcalcium content in general were recorded higher in majority of mushrooms as compared to zinc, manganese, copper, etc. Despite the variations in nutrient content, these mushrooms appear to have a good overall nutritional profile. They have the potential to greatly fulfil people’s requirement of proteins, macro and micronutrients. Therefore, mushrooms may be included in our diets on a regular basis to improve its quality
[Objetivo] El objetivo del trabajo fue evaluar la producción indoor de Favolus rugulosus en distintos sustratos y realizar los análisis de composición proximal de los basidiomas cultivados. [Metodología] La especie en estudio fue identificada por análisis morfológicos y filogenéticos basados en el marcador ITS. Se evaluó la capacidad de domesticación de la especie mediante el cultivo en distintos sustratos de fácil acceso, se cuantificó el contenido de compuestos fenólicos totales, antioxidantes y se realizó el análisis proximal de los basidiomas obtenidos. [Resultados] La mezcla eucalipto-paja resultó ser el mejor sustrato para la producción de basidiomas, por producir rindes más altos en un tiempo intermedio (45 días); la mayor concentración de compuestos fenólicos (35.6 ± 2.6 mg GAE g-1) y antioxidantes (13.6 ± 1.3 mg AAE g-1) se obtuvo en la fracción de acetato de etilo; en cuanto la composición proximal, F. rugulosus contiene 20 % proteínas, 15,4 % carbohidratos, 25,2 % fibra alimentaria y 5,7 % de grasas. [Conclusiones] Los análisis de composición química y nutricional del basidioma cultivado revelan que F. rugulosus es una fuente rica en proteínas, carbohidratos, fibra alimentaria y ácidos grasos esenciales.
Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which have high water and enzymatic activity, are not protected by cuticles and are easily attacked by microorganisms. And wild-grown mushroom harvesting is seasonal the harvest of edible wild-grown mushrooms is subject to seasonality, so their market availability is challenging. Many processing methods have been used for postharvest mushroom processing, including sun drying, freezing, packaging, electron beam radiation, edible coating, ozone, and cooking, whose effects on the parameters and composition of the mushrooms are not entirely positive. This paper reviews the effect of processing methods on the quality of wild and some cultivated edible mushrooms. Drying and cooking, as thermal processes, reduce hardness, texture, and color browning, with the parallel that drying reduces the content of proteins, polysaccharides, and phenolics while cooking increases the chemical composition. Freezing, which allows mushrooms to retain better hardness, color, and higher chemical content, is a better processing method. Water washing and ozone help maintain color by inhibiting enzymatic browning. Edible coating facilitates the maintenance of hardness and total sugar content. Electrolytic water (EW) maintains total phenol levels and soluble protein content. Pulsed electric field and ultrasound (US) inhibit microbial growth. Frying maintains carbohydrates, lipids, phenolics, and proteins. And the mushrooms processed by these methods are safe. They are the focus of future research that combines different methods or develops new processing methods, molecular mechanisms of chemical composition changes, and exploring the application areas of wild mushrooms.
In early 2009 nicotine was unexpectedly detected in dried mushroom samples. As its origin has not yet been elucidated, this study addressed possible endogenous synthesis of nicotine. Therefore, Agaricus bisporus fruiting bodies were grown in a representative and controlled (nicotine-free) setup. Fruiting bodies (fresh versus stored, intact versus processed (sliced/cooked)) from different harvest days and flushes were analysed with a validated, sensitive dilute-and-shoot UHPLC-MS/MS methodology for nicotine and its precursors putrescine and nicotinic acid. Neither storage nor processing initiated any endogenous nicotine biosynthesis (detection limit 1.6 ng g-1 fresh weight). In contrast, putrescine and nicotinic acid were detected in all samples, with increasing amounts in the different treatments. In silico analysis of the fully sequenced genome of A. bisporus confirmed its inability to produce nicotine. The data obtained do not provide evidence for natural, endogenous presence of nicotine in mushrooms, indicating an exogenous contamination source (e.g. contamination during hand-picking, sample preparation/analysis).
Although corn dried distillers' grains (DDG) can be used as a supplement for oyster mushroom cultivation, there are few relevant researches. In this study, oyster mushroom cultivated with different proportions of DDG and corncob mixes was investigated. Based on the cultivation parameters, nutrients, non-volatile compounds, volatile compounds, and in vitro antioxidant capacity of oyster mushrooms were analyzed and compared. The results suggested that the biological efficiency of oyster mushrooms cultivated with 25% and 50% DDG was increased by 33.05% and 26.93%, respectively, and that the protein content was increased by 6.27% and 8.28%, respectively. LC-MS analysis indicated that gallic acid, caffeic acid, erucic acid, linoleic acid and stearic acid were notably increased (p < 0.05). GC-MS analysis revealed that the increment of 1-Octen-3-ol, hexanal, nonanal and azulene offered sweet, grassy, meaty, fatty odor in the oyster mushroom. The DPPH and ABTS radical scavenging rate of oyster mushrooms cultivated on 25% DDG and 50% DDG mixture was higher, and the FRAP of the oyster mushrooms cultivated on 25% DDG mixture was better than the control. Moreover, this study also offers a theoretical basis and application significance for the cultivation of edible fungi with the DDG.
The dynamic variations in key contributing odorants, amino acids and reducing sugars in shiitake mushrooms during hot-air drying were determined by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-tandem mass (HPLC-MS/MS) and ion chromatography (IC). The potential precursors were explored by the partial least squares-discriminant analysis and Pearson correlation analysis, and Met, Cys, and ribose were considered as the possible precursors of dimethyl trisulfide and lenthionine. The verification experiments in the absence and presence of shiitake mushroom matrix further confirmed that Met and its interaction with ribose both contributed to generating dimethyl trisulfide. The polynomial nonlinear fitting curve could better represent the dose-effect relationships of Met and Met-ribose to produce dimethyl trisulfide with R2 of 0.9579 and 0.9957. Conversely, ribose, Cys or Cys-ribose were verified to be unable to form the key contributing odorants. Collectively, the results provided a method to reveal precursors and generation pathway of odorants.
his book, as part of the "Natural Products Chemistry of Global Plants" series, describes in detail the health promoting wild edible and medicinal mushrooms specific to the Himilayas region. The focus of the book is to draw on the rich culture, folklore, and environment of the Upper Himilayas, which represents a scientifically significant region. The Himilayas has rich plant resources and a large diversity of plants and mushrooms, which can provide important health benefits as detailed throughout the text. Drawing attention to these mushrooms with detailed scientific descriptions may help in the awareness and in developing sustainable growth of these important resources.
Features:
Provides an opportunity to describe the wild edible and medicinal mushrooms from this scientifically significant region.
Represents a wider variety of mushrooms than previously published in other books.
Presents more content related to traditional uses, phytochemistry, pharmacology, distribution, processing, toxicology, conservation and future prospective of individual mushrooms.
The plants and mushrooms of the region are valuable resources not only to local populations but to those living outside the region.
Scientists are monitoring the rich Himalayan plant resources and the consequences of climate change on this precarious ecosystem.
Fungal biomass is the future’s feedstock. Non-septate Ascomycetes and septate Basidiomycetes, famously known as mushrooms, are sources of fungal biomass. Fungal biomass, which on averagely comprises about 34% protein and 45% carbohydrate, can be cultivated in bioreactors to produce affordable, safe, nontoxic, and consistent biomass quality. Fungal-based technologies are seen as attractive, safer alternatives, either substituting or complementing the existing standard technology. Water and wastewater treatment, food and feed, green technology, innovative designs in buildings, enzyme technology, potential health benefits, and wealth production are the key sectors that successfully reported high-efficiency performances of fungal applications. This paper reviews the latest technical know-how, methods, and performance of fungal adaptation in those sectors. Excellent performance was reported indicating high potential for fungi utilization, particularly in the sectors, yet to be utilized and improved on the existing fungal-based applications. The expansion of fungal biomass in the industrial-scale application for the sustainability of earth and human well-being is in line with the United Nations’ Sustainable Development Goals.
Despite the mushrooms’ long application history, only in the last century, more data regarding their nutritional qualities and beneficial effects have been available. The progress in scientific fields such as biology, chemistry, medicine, and pharmacology allowed obtaining data on the mechanisms involved in the mushrooms’ beneficial effects. The main mechanisms linked to the presence of different mushrooms’ biologically active compounds are antioxidant activity, antimicrobial activity, immunomodulatory effect, and anticancer and antitumor activity.Although much data has been obtained until now, the study of mushrooms is still far from being completed because many wild mushrooms have not yet been studied, the number of biological compounds is huge, and the mechanisms involved in the beneficial effects of mushrooms are still not fully elucidated.KeywordsAnticancerAntioxidantsAntimicrobial activityEdible mushroomsImmunomodulatory effect
Mushroom cultivation on common reed (Phragmites australis) substrates is a new research area. The yield distribution and nutrient changes in mushroom flushes were studied using a reed to cultivate golden oyster mushrooms (Pleurotus citrinopileatus). The results showed that cultivating mushrooms on reed substrates resulted in different flushes of mushrooms. The biological efficiencies were found to be 69.10 % for three (FF) and 75.98 % for four (MF) flushes, respectively. Significant reductions in crude protein content (from 28.28 % to 18.35 %) were observed, while total sugar content increased from 24.86 % to 36.95 % from the first to fourth flushes under MF treatment. However, no significant differences in crude protein or total sugar were observed between FF-treated flushes. Calcium concentrations increased, while heavy metal concentrations were lower than the toxicity safety standards. In the cultivational room, inhomogeneous environmental conditions led to changes in the number of flushes, as well as altered nutrient quality and overall production when using the same substrate to cultivate the same type of mushroom.
The use of wild plants as food is an integral part of the culture and tradition of many indigenous communities around the world. These wild plants are the precious gift of our nature, and most ethnic communities depend on them for their day-to-day life. There are about 800 different species of wild edible plants (WEPs) in India, of which 300 species are used mostly by the tribal and rural population of the Northeastern region alone. Wild plants as food constitute a significant portion of the daily diet among the people of the Northeast region. Such edible plants obtained from the wild occupy a significant place among the indigenous community and are found to play an important role in supplementing the diet of rural people. These wild edible resources are to be explored in such a manner so that tribal people can get their due share as they have conserved it over the centuries based on their traditional knowledge. The Northeast region of India falls in the global hotspot of biodiversity, whereas WEPs have high potential. Its usage is much visible in their traditional foods and rituals. A comprehensive assessment covering six hilly states of the region, the present study indicated that the majority of these plants have high value and maximum usage of wild resources as food. With the view of reducing the gap in traditional knowledge and tapping the potential hidden resources for proper utilization, exploitation, and sustainable management of WEPs are crucial. The study discusses these issues in-depth and suggests biodiversity-based intervention to sustain the livelihood, nutritional security, and economic prosperity of the people in the NE region.
This volume of the book “Therapeutic Mushrooms for Diabetes Mellitus: Current Evidences and Future Scope” focuses on the prevalence, causes, management of diabetes mellitus type II. It gives an insight in to the role of mushrooms such as Ganoderma lucidum, Innotus obliquus, Grifola frondosa, Phellinus species, etc. against diabetes mellitus. It highlights the use of mushrom powder, extracts and their bioactive components for the management of diabetic syndrome, various in vitro, in vivo and clinical studies performed to lower hyperglycemia and other diabetes associated secondary abnormalities as well as provides information regarding the mushrooms based antidiabetic market products.The initial part provides information about diabetes mellitus, its causes, treatments available, natural resources for the management of diabetes mellitus, history of use of mushrooms especially against diabetes. The middle part of the book comprises of chapters highlighting 1) the presence of bioctive contituents of antidiabetic mushrooms, 2) the mechanism of action of these antidiabetic mushroom components and 3) in vitro and gestational diabetes mellitus studies performed using antidiabetic mushrooms. The closing portion of the book lays emphasis on 1) in vivo studies and clinical trials done using antidiabetic mushrooms and the avaialble antidiabetic market products of mushrooms.
The purposes of this study were to determine the crude protein content of mushrooms, as well as the amounts of water soluble nitrogen, trichloro acetic acid soluble nitrogen and phosphotungstic acid soluble nitrogen. Thirty wild edible mushrooms commonly collected in region of Erzurum in Turkey were analyzed for nitrogen contents, crude protein, water soluble-nitrogen (WSN), trichloro acetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN). The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein. The investigated mushroom samples contained relatively high total protein content (18.32-64.70 %, based on dry weight). The highest protein concentration were found in Polyporus squamosus (64.70 %,based on dry weight). The highest values of nitrogen fractions was determined as follows: water soluble nitrogen (WSN/TN %) in Marasmius oreades (88.02 %), trichloro acetic acid-soluble nitrogen (TCA-SN/TN %) in Marasmius oreades (78.40 %), phosphotungstic acid-soluble nitrogen (PTA-SN/TN %) Boletus chrysenteron (50.16 %). The average values of total nitrogen, crude protein, water soluble nitrogen, trichloro acetic acid soluble nitrogen and phosphotungstic acid soluble nitrogen of musroom samples were found (5.68, 35.54, 63.45, 53.27 and 31.98 %), respectively. Mushrooms may be a valuable protein supplement for human diets although they are generally preferred for their flavour and taste. Most of the studies on mushroom protein fractions are to be limited on certain mushroom species.
This review surveys the literature dealing with the structure of pigments produced by fungi of the phylum Basidiomycota and also covers their significant colourless precursors that are arranged according to their biochemical origin to the shikimate, polyketide and terpenoid derived compounds. The main groups of pigments and their leucoforms include simple benzoquinones, terphenylquinones, pulvinic acids, and derived products, anthraquinones, terpenoid quinones, benzotropolones, compounds of fatty acid origin and nitrogen-containing pigments (betalains and other alkaloids). Out of three orders proposed, the concern is only focused on the orders Agaricales and Boletales and the taxonomic groups (incertae sedis) Cantharellales, Hymenochaetales, Polyporales, Russulales, and Telephorales that cover most of the so called higher fungi often referred to as mushrooms. Included are only the European species that have generated scientific interest due to their attractive colours, taxonomic importance and distinct biological activity.
In this study, chemical compositions and antioxidant activities of 16 wild edible mushrooms (Agrocybe cylindracea, Amanita ceciliae, Armittaria mellea, Boletus reticulatus, Cantharellus cibarius, Chlorophyllum rhacodes, Coprinus comatus, Flammulina velutipes var. velutipes, Lactarius deliciosus, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, Rhizopogon roseolus, Russula anthracina, Suillus collinitus and Tricholoma myomyces) were investigated. Antioxidant properties of methanol extracts were studied by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. Among the mushroom extract Amanita ceciliae and Pleurotus ostreatus (96.16 %) showed the most potent radical scavenging activities at 4.51 and 2.72 mg mL -1, respectively. The lowest scavenging activity was exhibited by C. rhacodes (70.46%) at 2.35 mg mL -1.
The nutritive value of Pleurotus eryngii var. eryngii grown on various agro-wastes was determined.
Dry matter, moisture, crude ash, protein, fat and organic matter were 91.1–92.8, 7.2–8.9, 4.8–6.7,
13.6–29.9, 0.3–2.9 and 85.1–87.4% dry weight, respectively. Crude ash, protein and fat contents
varied significantly, the lowest protein content was obtained with wheat straw (13.6%), whereas
the highest was obtained in the mixture of wheat-soybean straw (1:1) + 20% rice bran (29.9%).
Minimum fat level was 0.3% in wheat straw (WS) and maximum was 2.9% obtained in wheat
straw- soybean straw (WS-SS) (1:1). There were no significant differences in dry matter, moisture
and organic matter content for P. eryngii var. ferulae grown on different agricultural wastes. The
difference between the obtained values may be due to the biological structure of substrates and
additive material. In order to enrich the value of protein in species of mushroom growth in culture,
a 1:1 ratio of the compost should be used.
Maintenance of equilibrium between free radical production and antioxidant defences (enzymatic and non enzymatic) is an essential condition for normal organism functioning. When this equilibrium has a tendency for the production of free radicals we say that the organism is in oxidative stress. In this situation, excess free radicals may damage cellular lipids, proteins and DNA, affecting normal function and leading to various diseases. In aerobic organisms, the free radicals are constantly produced during the normal cellular metabolism, mainly in the form of Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS). Exposition of the organism to free radicals has led to the development of endogenous defence mechanisms to eliminate them. These defences were the response of evolution to the inevitability of ROS production in aerobic conditions. Natural products with antioxidant activity may help the endogenous defence system. In this perspective the antioxidants present in the diet assume a major importance as possible protector agents reducing oxidative damage. Particularly, the antioxidant properties of wild mushrooms have been extensively studied by our research group and by others, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. We will review the compounds identified so far in mushrooms, as well as the mechanism of action involved in their antioxidant properties. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present.
The edible mushrooms have different valuable chemical properties (proteins, minerals, aromatic compounds, low lipid and energy contents, etc.) but there are practically no data about the iodine content. The aim of this work was to produce new data on the iodine content of the common edible mushrooms. The inorganic iodine contents of different wild growing (n=49) and cultivated (n=30) mushroom samples were analysed. A partly modified spectrophotometric method was used for the iodine determination in triplicate. The average iodine contents of the wild growing and the cultivated species and samples were 284 (+/-211) and 148 (+/-86) mu g kg(-1) d.m., respectively; these data do not differ significantly. The type of nutrition for the mushrooms seems to be the most important factor affecting the iodine level. The lowest values were identified in edible, wood decaying mushrooms. The analysed cultivated taxa (varieties of Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes) do not have significantly different iodine level, however, significantly lower iodine contents were found in mushroom samples produced in Germany than in samples cultivated in Hungary. The inorganic iodine level of edible (wild growing and cultivated) mushrooms is low. The lowest concentrations were identified in the wood-decaying species compared to the mycorrhizal ones. The calculated daily iodine intake of humans by mushrooms only accounts for 4-5% of the daily requirement.
In the past decades many papers were published on the nutritional effect and bioactive components of edible mushrooms. The fungi are able to accumulate secondary metabolites, for example, phenolic compounds, polyketides, terpenes, and steroids. In case of mushrooms the button mushrooms are preferred in the Eastern-European region. Therefore white and cream type button mushroom (Agaricus bisporus) and different A. subrufescens (syn. A. blazei) cultivars were cropped, total phenolic content and antioxidant capacity (FRAP) were measured in two years of experiments. To develop the description method of mushroom products, software-supported profi le analysis was applied to characterize them. The aim of the research was to compare the sensory profi les of the samples, and to find those characteristics, they actually differ in.
White button, crimini, shiitake, maitake, enoki, oyster, chanterelle, morel, portabella, and uv-treated portabella mushrooms were sampled from U.S. retail outlets and major producers. Folate [5-methyltetrahydrofolate (5-CH3-H4folate), 10-formyl folate (10-HCO-folate), 5-formyltetrahydrofolate (5-HCO-H4folate)] was analysed using a validated LC–MS method in four composites of each product, including an in-house mushroom control composite and a reference material (BCR 485 Lyophilised Mixed Vegetables). Chanterelle and morel had the lowest total folate (2–6 μg/100 g), oyster had the highest (mean, 44.2 μg/100 g); other types contained 12.4 μg/100 g (shiitake) to 29.8 μg/100 g (vitamin D-enhanced portabella). Enoki and oyster had almost exclusively 5-CH3-H4folate. Morel and chanterelle contained predominately formyl folates. Other species had similar amounts of 5-CH3-H4folate and formyl folates. Enoki, oyster, and shiitake, unlike all others, had low to non-detectable 10-HCO-folate (<1 μg/100 g). These precise data on the composition of folate vitamers in different types of mushrooms will facilitate assessment of the dietary contribution of naturally occurring folate.Highlights► Ten types of mushrooms were sampled from U.S. retail outlets and major producers. ► Folate (5-CH3-H4folate, 10-HCO-folate, 5-HCO-H4folate) was analysed by LC–MS. ► Chanterelle and morel had the least folate (<6 μg/100 g); oyster had the most (44.2). ► 5-CH3-H4folate predominated in enoki, oyster, and crimini mushrooms. ► Total folate and the vitamer composition varied widely among samples of some types.
The nutritive value of Pleurotus ostreatus (Jacq. ex Fr.) Kumm., Pleurotus sajor-caju (Fr.) Singer, and Agaricus bisporus (Large) Sign. was determined. Dry matter, moisture, crude ash, protein, fat, cellulose, organic matter, and nitrogen-free extract were 89.7%-90.3%, 9., and 26.7%-36.8% of dry weight, respectively. Mineral element contents were 14.1-45.6 g K kg −1 , 0.2-1.2 g Ca kg −1 , 0.4-1.9 g Mg kg −1 , and 0.2-0.9 g Na kg −1 as macronutrients, and 176.5-838.0 mg Fe kg −1 , 35.0-46.0 mg Zn kg −1 , 4.8-65.4 mg Mn kg −1 , 6.5-21.5 mg Cu kg −1 , 0.0-11.5 mg Cr kg −1 , and 0.0-1.65 mg Cd kg −1 as micronutrients (dry wt). Furthermore, toxic elements, such as Pb, Ni, and Co, were not detected in any of the 3 species of mushroom. Yenen yabani ve kültür mantarların besin değerleri Özet: Bu çalışmada, Pleurotus ostreatus (Jacq. ex Fr.) Kumm., Pleurotus sajor-caju (Fr.) Singer ve Agaricus bisporus (Large) Sign. 'in besin değerleri saptandı. Kuru madde, nem, ham kül, protein, yağ, selüloz, organik madde ve azotsuz öz madde miktarı sırasıyla; % 89,7-90,3, % 9,7-10,0, % 6,0-13,7, % 27,8-41,6, % 0,5-1,3, % 10,0-16,2, % 76,0-84,0 ve % 26,7-36,8 olarak gösterildi. Mineral element içerikleri; 14,1-45,6 K, 0,2-1,2 Ca, 0,4-1,9 Mg, 0,2-0,9 Na gibi makro elementler (g kg −1); 176,5-838,0 Fe, 35,0-46,0 Zn, 4,8-65,4 Mn, 6,5-21,5 Cu, 0,0-11,5 Cr ve 0,0-1,65 Cd gibi mikro elementler (mg kg −1) olarak belirlendi. Ayrıca, tüm mantar türlerinde Pb, Ni ve Co gibi toksik elementler ise saptanmadı.
A simple method for determination of common inorganic anions in mushroom samples has been developed by using suppressed ion
chromatography with a pH detection unit. The detection unit which was constructed in such a way that practically no additional
dispersion occurred consisted of a flow-through quinhydrone pH sensor and a small reference electrode. Chromatographic separation
was performed in the order F−, Cl−, NO2−, Br−, PO43−, ClO3−, NO3−, and SO42−, at room temperature by using Ion Pac AS 9-HC anion exchange column. Anion extracts from dried mushroom samples at room temperature
were homogenized and filtered before injection. Under optimized analytical conditions, the detection limits of the method
were between 2 × 10−6 and 3 × 10−4 M, depending on the anion studied. The results showed that the concentrations of fluoride and bromide in all mushroom samples
were below their limit of detection. Nitrite was found to be the lowest abundant ion, while the most abundant ion was sulfate
in all the mushroom samples studied.
Considering the growing interest for mushrooms and the demand search of natural antioxidants sources, the aim of this study
was to investigate the antioxidant properties of two edible widely used Boletus species, Boletus edulis, and Boletus auranticus, collected from Istra region in Croatia in late summer 2007. To evaluate the antioxidant properties and content of antioxidant
compounds, scavenging capacity on DPPH˙, OH˙, and O2˙− radicals, reducing power and capacity to inhibit lipid peroxidation has been investigated. It is determined that content
of total phenols (41.82 ± 0.08mg gallic acid equivalent per gram of dry extract) was higher for B. edulis. Using high performance liquid chromatography/diode array detector analysis, the main antioxidant compound, variegatic acid,
has been detected and quantified. 1,1-Diphenyl-2-picryl-hydrazyl-hydrate assay was used as a preliminary free radical–scavenging
evaluation. By this assay, it has been found that B. edulis dry mushroom extract exhibits 50% of inhibition value at the extract concentration of 0.016 ± 0.0003mg/ml. The extracts
were capable of reducing iron(III) and, thus, are capable of donating electrons. Using electron paramagnetic resonance spin-trapping
and spin-probing techniques, activity against relevant reactive species, ˙OH and O2˙− radical, was analyzed for both mushroom extracts. Both investigated extracts are determined as good inhibitors for ˙OH radical
reduction, and both exhibited significant capacity for scavenging O2˙− radical and for that could help to prevent or meliorate oxidative damage. Only B. edulis extract prevents lipid peroxidation. Investigated mushroom extracts could represent easily accessible natural antioxidant
resource.
Eight-carbon volatiles are ubiquitous among fungi and characteristic of the fungal aroma. They are the product of the oxidation and cleavage of the fatty acid linoleic acid and are classified as oxylipins, molecules taking part in a wide range of biological processes. Their involvement in the fungal aroma, interactions with pests and pathogens, and reproductive events are reviewed here, as well as the enzymic systems involved in their biosynthesis. © 2006 The Mycological Society of Japan and Springer-Verlag Tokyo.
The content of eight biologically active biogenic amines and polyamines were determined in fruiting bodies of 17 species of
wild-growing edible mushrooms picked during 3 consecutive years. An analytical procedure, using freeze-dried samples, derivatisation
with dansyl chloride and HPLC quantification had to be adapted in its extraction step due to the slimy character of the analysed
mushrooms. No histamine and cadaverine were determined. Tyramine and tryptamine occurred at very low levels, usually up to
5mgkg−1 fresh matter, whilst phenylethylamine contents varied widely from an undetectable level to 38mgkg−1. Putrescine was the amine of the highest content, sometimes exceeding 150mgkg−1 fresh matter, mainly in species of the family Boletaceae. The contents of spermidine were considerably higher than those
of spermine, usually at levels of tens mgkg−1 fresh matter and sporadically above 100mgkg−1. Thus, mushrooms are raw food materials with very high spermidine content. The highest spermidine levels occurred in spore-forming
parts of fruiting bodies. In Xerocomus badius, statistically significant effects of the year of harvest, age and parts of the fruiting body and of their interactions on
the contents of phenylethylamine, putrescine and spermidine were found.
The aim of this research was to use the gas chromatography-mass spectrometry (GC/MS) profiling method coupled with chemometric
tools to profile mechanically damaged and undamaged mushrooms during storage and to identify specific metabolites that may
be used as markers of damage. Mushrooms grown under controlled conditions were bruise damaged by vibration to simulate damage
during normal transportation. Three damage levels were evaluated; undamaged, damaged for 20min and damaged for 40min and
two time levels studied; day zero and day one after storage at 4ºC. Applying this technique over 100 metabolites were identified,
quantified and compiled in a library. Random forest classification models were used to predict damage in mushrooms producing
models with error rates of >10% using cap and stipe tissue. Fatty acids were found to be the most important group of metabolites
for predicting damage in mushrooms. PLS models were also developed producing models with low error rates. With a view to exploring
biosynthetic links between metabolites, a pairwise correlation analysis was performed for all polar and non-polar metabolites.
The appearance of high correlation between linoleic acid and pentadecanoic acid in the non-polar phase of damaged mushrooms
indicated the switching on of a metabolic pathway when a mushroom is damaged.
KeywordsGC/MS–Metabolic profiling–Mushrooms–Damage–Chemometrics
Wild growing mushrooms are widely consumed as a delicacy in several European countries, at level up to several kg per year per capita. Activity concentrations of the natural isotope 40K are usually 800-1,500 Bq kg-1 dry matter (DM). Other natural radionuclides with leading 210Pb and 210Po are of lower importance. Activities of 137Cs from nuclear weapons testing below 1,000 Bq kg-1 DM were commonly reported until 1986. The situation changed dramatically after the accident of Chernobyl nuclear power station in 1986. Activities up to over 100,000 Bq kg-1 DM of 137Cs and to a lesser extent of 134Cs were observed in some edible species in the following years. Commonly, mycorrhizal species accumulate radiocesium more than species with saprotrophic or parasitic nutritional strategy. Xerocomus badius, X. chrysenteron, Suillus variegatus, Rozites caperata, Laccaria amethystina and Hydnum repandum belong among the radiocesium highly accumulating and widely consumed species. Activity concentrations have been affected by several environmental factors, such as rate of soil contamination by the Chernobyl fallout, the depth from which mycelium takes nutrients and time since the accident. Most of the 137Cs in forest soils appear to be available for uptake by mushrooms until now. A considerable consumption of accumulating species collected from the sites heavily contaminated in 1986 can be still of a health concern. The contamination can be reduced by soaking or cooking of dried or frozen mushroom slices. Until now, meat of wild boars eating some mushroom species from heavily contaminated areas can highly surpass statutory limit for 137Cs.
The present work determined the effect of the method of preservation (freezing or canning) on amino acid content in Agaricus bisporus, Boletus edulis and Pleurotus ostreatus mushrooms. Before being preserved, mushrooms were blanched in a solution containing citric, lactic and I.-ascorbic acids. Expressing the results in 100 g fresh matter, mushroom species was a more significant factor than product type in determining differences in the levels of individual endogenous and exogenous amino acids; however, when the results were converted to 100 g protein, both factors were significant. In 100 g fresh matter, B. edulis contained 2-80% and 3-268% more endogenous and exogenous amino acids than A. bisporus and P streams respectively. The main differences between frozen and canned mushrooms were in the levels of alanine, arginine, proline, cysteine, methionine and tyrosine. Converted to 100 g of protein, significant differences between the products mainly concerned levels of asparagine, arginine, glycine, glutamine, leucine, lysine, phenylalanine and valine. Compared with FAO/WHO patterns, limiting amino acids were found only in frozen (leucine) and canned (lysine) B. edulis. CS index values were generally lower for frozen than for canned mushrooms.
Wild growing mushrooms have been a popular delicacy in many countries. Some species, mainly from genera Agaricus, Macrolepiota, Lepista and Calocybe accumulate high levels of cadmium and mercury even in unpolluted and mildly polluted areas. The concentrations of both metals and also of lead increase considerably in the heavily polluted sites, such as in the vicinity of metal smelters. The usual concentrations of the three deleterious metals are presented in tables for 25 species consumed within Europe. A brief overview of 12 other metals in mushrooms is also given. Present knowledge of metal speciation in mushrooms is limited as is knowledge of their bioavailability in man. Thus, consumption of the accumulating species should be restricted. Semimetals selenium, arsenic and antimony do not occur in undesirable levels. The cultivated species, especially the common mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) contain only low levels of the trace elements. Very scarce information is available on metal losses during preservation and culinary treatment of mushrooms.
Truffle, belonging to Tuber genera, is a nutritious and sterol-rich edible fungus, and sterol is a potential health beneficial compound. A comparison of Tuber sterol composition indicates that the total sterol contents in the fermentation mycelia (i.e., 10.5 mg g−1) (n = 3) were approximately 3.2–5.6 times higher than that of the fruiting bodies (p < 0.05) with the addition of soybean flour into the basal fermentation media. Moreover, the phytosterol profile of fermentation mycelia could be significantly improved by adding soybean flour into the fermentation media. After the addition of soybean flour, stigmasterol and β-sitosterol appeared in the fermentation mycelia and the contents of total phytosterols (2279 μg g−1) (n = 3), brassicasterol (943 μg g−1) (n = 3), and campesterol (418 μg g−1) (n = 3) were all increased significantly (p < 0.05). Moreover, the total contents of sterols and phytosterols in the fermentation mycelia cultured in the soybean media were much higher than those in the fruiting bodies (i.e., 1883–3240 and 479–1832 μg g−1, respectively) (n = 3, p < 0.05). This work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies from the viewpoint of sterols production.
The profiles of free amino acids and 5′-nucleotides were first compared between Tuber fermentation mycelia and natural fruiting bodies. A total of 20 free amino acids and five 5′-nucleotides were identified in the Tuber fermentation mycelia and natural fruiting bodies. Not only the total contents of the free amino acids and 5′-nucleotides, but also the contents of umami amino acids and flavour 5′-nucleotides in the fermentation mycelia were higher than those in the fruiting bodies. By the addition of soybean flour in the fermentation media, the flavour 5′-nucleotides content in the fermentation mycelia was significantly increased, and the equivalent umami concentration of the fermentation mycelia (i.e., 608.07 g/100 g) was approximately 38.1–93.4 times higher than those of the fruiting bodies. From the viewpoint of umami taste, this work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies.
Consumption of wild growing mushrooms has been preferred to eating of cultivated fungi in many countries of central and Eastern Europe. Nevertheless, the knowledge of the nutritional value of wild growing mushrooms is limited. The present study reports the effects of trophism on mushrooms nutritional and nutraceutical potential. In vitro antioxidant properties of five saprotrophic (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes, and Macrolepiota excoriata) and five mycorrhizal (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha, and Russula olivacea) wild edible mushrooms were accessed and compared to individual compounds identified by chromatographic techniques. Mycorrhizal species revealed higher sugars concentration (16–42g/100g dw) than the saprotrophic mushrooms (0.4–15g/100g). Furthermore, fructose was found only in mycorrhizal species (0.2–2g/100g). The saprotrophic L. decastes, and the mycorrhizal species B. erythropus and B. fragrans gave the highest antioxidant potential, mainly due to the contribution of polar antioxidants such as phenolics and sugars. The bioactive compounds found in wild mushrooms give scientific evidence to traditional edible and medicinal uses of these species.
This review is to provide an update in the recent truffle research with particular emphasis on the chemical properties (nutritional and aromatic profile) and their potential biological activities such as antioxidant, antiviral, anti-microbial, hepatoprotective, anti-mutagenic, anti-inflammatory, anti-carcinogenic, and anti-tuberculoid. In addition, some of the diversification patterns (e.g., biogeography, cultivar, and morphology) and preservation of truffles are briefly introduced. A few snapshot summary tables are also incorporated to give further detailed guidance for each section, spanning in particular the findings in the last ten years (2000–2010). It is quite clear that further scientific studies need to pay greater attention on how to incorporate these biochemical and biological properties into the value-added truffles and truffle related products.
The contents of nonhallucinogenic indole compounds were determined in methanol extracts from fruiting bodies of four common edible European species of higher fungi representing the most popular taxon Basidiomycota: Agaricus bisporus (J.E. Lange), Cantharellus cibarius Fr., Lactarius deliciosus (L. Fr.) S.F. Gray and Leccinum rufum (Schaef.) Kreisel. Amongst eleven compounds under analysis, 6–7 metabolites, distinct in different species, were identified in the extracts of fruiting bodies. Serotonin and melatonin were the only common compounds to all species. The contents of the analyzed compounds were diverse, ranging from 0.01 to almost 40mg/100g d.w. The contents of tryptophan, 5-hydroxytryptophan, tryptamine and melatonin were low (below 1.40mg/100g d.w.). Noteworthy, the serotonin contents were very high in all species under study and amounted to 5.21, 29.61, 18.42 and 31.71mg/100g d.w., respectively. Moreover, the fruiting bodies of these species contained indoleacetic acid (max. 2.04mg/100g d.w.) and tryptophan degradation products: kynureine sulfate (max. 39.20mg/100g d.w.) and kynurenic acid (6.21mg/100g d.w.).
In European countries, the edible mushrooms from the Boletus genus are the most frequently harvested of all the forest species gathered in the wild. Their popularity is mainly due to their sensory qualities, in particular aroma, taste and texture. In the present work, a targeted metabolites analysis was performed in six wild Boletus species. The analysis of primary metabolites revealed proteins, carbohydrates, fatty acids, mainly linoleic acid, sugars, mainly mannitol and trehalose, and vitamins (tocopherols and ascorbic acid). Secondary metabolites, such as phenolic acids, were also identified and quantified, and correlated to Boletus antioxidant properties including free radical scavenging activity, reducing power and lipid peroxidation inhibition. As a source of these important metabolites, the edible Boletus spp. could be directly used in the human diet as health foods, taking advantage on the synergistic and/or additive effects of all the antioxidants present, while inedible species could represent a source of extractable phenolic compounds to be used as additives in the food industry or as components in pharmaceutical and cosmetic formulations.
Lentinan, a β-(1 → 3)-d-glucan isolated from a common edible mushroom, Lentinus edodes, is known as a biologically active macromolecules with very strong host-mediated anti-cancer activity, via activation of the human immune system. However, its widespread medicinal application is hindered by some technical difficulties in its extraction and purification, as well as a lack of thorough understanding of the structure-and-function relationship of this polysaccharide. This review aims at highlighting the different areas of research conducted on lentinan in the past 40 years, including its extraction and purification processes, the analysis of structure, the determination of its chain conformation and conformation transition in solution, as well as its rheological properties and bioactivities especially on anti-cancer treatment. About 156 literatures were cited to summarize the advancement of lentinan in the review paper.
Methanolic extracts of processed fruiting bodies of six edible mushroom species (Basidiomycota)–Armillariamellea, Boletus badius, Boletus edulis, Cantharelluscibarius, Lactariusdeliciosuscollected from natural habitats and Pleurotusostreatusofcommercial origin –were analysed for the presence of non-hallucinogenic indole compounds. Thermal processing was designed in such a way that it mimicked conditions used for cooking of mushroom dishes, since only a narrow group of mushrooms can be eaten raw, while indole compounds are thermolabile. All processed extracts were shown to contain L-tryptophan (upto 8.92 mg/100 g dw). The contents of the remaining compounds,5-methyltryptophan,tryptamine, melatonin, indoleacetonitrile and indole, varied in different species (from 0.71 to 6.55 mg/100 g dw).Extract of processed Cantharelluscibariusfruiting bodies contained L-tryptophan, 5-methyltryptophan,tryptamine, melatonin, indoleacetonitrile and indole (1.96–4.94 mg/100 g dw) whereas L-tryptophan (2.78 mg/100 g dw) and tryptamine (2.77 mg/100 g dw) were the only indole compounds identified in the processed fruiting bodies of Armillariamellea.
Mushroom β-glucans are known for their activity as biological response modifiers and anticarcinogenic agents. β-1,3-1,6 Branched glucans with a triple helix tertiary structure are recognised as the most potent ones. In the present work, a colorimetric method for β-1,3-1,6-glucan quantification based on the dye Congo red is introduced. This method is specific for β-glucans with a triple helix. The β-1,3-1,6-glucan content of mycelia and fruiting bodies from various mushrooms was determined and compared with the total β-1,3-glucan content, measured by a fluorimetric method. The results show equal amounts of β-1,3-1,6- and total β-1,3-glucans in the analysed species but obvious differences between mycelia and fruiting bodies. On the average, 3% of mycelia and 8% of fruiting body dry mass consist of β-1,3-1,6-glucans. The average percentage of β-1,3-1,6-glucans in the total β-1,3-glucan content differs between mycelia (46%) and fruiting bodies (87%).
Enrichment of vitamin D2 in Agaricus bisporus white button mushroom (WBM) using continuous UV light needs a longer exposure time, which can lead to discoloration. Using a Xenon pulsed UV light source, the yield of vitamin D2 was evaluated in freshly harvested button mushrooms and mushroom slices after exposure to 2.5, 3, 6 and 9 pulses of UV light at an average dose of 1.150 J/cm2 energy per pulse. Increase in vitamin D2 content was proportionate to the number of pulses of UV light. There was no difference in the vitamin D2 content of mushrooms between 200 g and 500 g punnets for the corresponding number of pulses (737 ± 81, 847 ± 38, 1148 ± 182, 1611 ± 444% versus 747 ± 48, 911 ± 35, 1307 ± 109, 2028 ± 181% Daily Value/serving, respectively; P > 0.05). Mushrooms in the top layer showed significantly higher amounts of vitamin D2 content than those in the bottom layer of a 500 g punnet (657 ± 22, 796 ± 76, 1433 ± 138, 1878 ± 178% versus 129 ± 60, 237 ± 117, 403 ± 35, 830 ± 257% DV/serving, respectively; P < 0.01). A single layer of sliced mushrooms (∼5 mm thick) showed higher amounts of vitamin D2 content than sliced mushrooms packaged together after pulsed UV light exposure (7882 ± 1074, 6867 ± 944, 10,826 ± 472, 13,001 ± 1635% versus 1221 ± 281, 1293 ± 210, 1598 ± 207, 2018 ± 459% DV/serving, respectively; P < 0.001). Discoloration of whole or sliced mushrooms was not observed. Thus, pulsed UV light provides a highly effective method for increasing vitamin D2 levels in A. bisporus white button mushroom.
Mushrooms have been valued as highly tasty/nutritional foods and as a source of compounds with medicinal properties. The huge mushrooms reservoir of Northeast Portugal must be chemically and nutritionally characterized for the benefit of the local populations and for the genetic conservation of wild macrofungi. Herein, a chemical, nutritional and bioactive inventory of potentially interesting species (and not yet characterized in the literature) from different habitats (Castanea sativa, Pinus sp., Quercus sp., fields and mixed stands) was performed. Besides macronutrients with a well-balanced proportion, the studied wild mushrooms also have important micronutrients (vitamins) and non-nutrients (phenolics) with bioactive properties such as antioxidant potential. Furthermore, being a source of important antioxidants the wild species, mainly Suillus variegatus (Pinus sp. habitat), Boletus armeniacus (C. sativa habitat), Clavariadelphus pistillaris (Quercus sp. habitat), Agaricus lutosus (fields) and Bovista aestivalis (mixed stands), can be used in human diet as nutraceuticals and/or functional foods maintaining and promoting health, longevity and life quality.Highlights► A chemical and nutritional inventory of Portuguese wild mushrooms was performed. ► Wild mushrooms from different habitats are nutritionally well-balanced foods. ► Mushrooms have micronutrients and non-nutrients with antioxidant properties. ► Wild mushrooms can be used in diet as nutraceuticals and/or functional foods.
The effect of different cooking methods on the flavour of mushroom soup was assessed. The results indicated that the levels of free amino acids and 5’-nucleotides in the microwaved mushroom soup were (P < 0.05) higher than those in boiled and autoclaved mushroom soup. The number of volatile compounds identified in the boiled mushroom soup was (P < 0.05) higher than those in autoclaved and microwaved mushroom soup. The main aroma-active compounds found in mushroom soup were 1-octen-3-one (mushroom-like), 3-octen-2-one (cooked mushroom-like), 2,6-dimethyl pyrazine (roast nut), benzeneacetaldehyde (floral), dihydro-5-methyl-2(3H)-furanone (sweet) and some unknown compounds with popcorn and sauce flavour. In addition, boiled, autoclaved and microwaved mushroom soup possessed thirteen, ten and nine aroma-active compounds (with flavour dilution factors > 1), respectively. Thus the flavour of mushroom soup is dependent on the cooking methods as proved by gas chromatography and olfactometry analysis.