Nutrients and Bioactive compounds of Pleurotus ostreatus mushroom

Abstract

Mushrooms have bioactive compounds such as phenol compounds, terpenes, steroids, polysaccharides and vitamins etc. performing various biological activities can benefit the health.Pleurotus sp. is popularly cultivated edible mushrooms worldwide. It contains macronutrient and micronutrient along with certain bioactive compounds hic are of medicinal importance. The compounds isolated from mushroom are of great significance in pharmaceutical, cosmetic, neutraceuticals as well as for therapeutics purpose and prevention and treatment of diseases through their immunomodulatory property.

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NewBioWorld A Journal of Alumni Association of Biotechnology (2021) 3(2):8-12
REVIEW ARTICLE
Nutrients and Bioactive compounds of Pleurotus ostreatus mushroom
Pingla Sen, Anjali Kosre, Deepali, Nagendra Kumar Chandrawansi* and Shailesh Kumar Jadhav
S.o.S. in Biotechnology, Pt. Ravishankar Shukla University, Raipur (C.G.) 492010, India.
*Email- chandrawanshi11@gmail.com
ARTICLE INFORMATION
ABSTRACT
Mushrooms have bioactive compounds such as phenol compounds, terpenes, steroids,
polysaccharides and vitamins etc. performing various biological activities can benefit the
health.Pleurotus sp. is popularly cultivated edible mushrooms worldwide. It contains
macronutrient and micronutrient along with certain bioactive compounds hic are of medicinal
importance. The compounds isolated from mushroom are of great significance in
pharmaceutical, cosmetic, neutraceuticals as well as for therapeutics purpose and prevention
and treatment of diseases through their immunomodulatory property.
Keywords:
Bioactive compounds,
Macronutrients,
Micronutrients, Mushroom
Introduction
Fungi are the essential organisms for the recycling of organic
waste and efficiently return the nutrients to the environment.
Mushrooms are macro-fungi which are now-a-days more
popular for remediation purpose because apart of
bioremediation it also provide mycelium or fruiting bodies as a
protein source. They do not contain chlorophyll and are non-
green organisms (Ukwuru, 2018). The nutrient content of the
mushroom can be change based on different substrates on
which the mushroom is cultivated (Subramanian, 2014). These
organisms have diversified group which are belonging to
basidiomycetes and ascomycetes that can be edible and non-
edible.
Pleurotus species are saprophytic because their tissues contain
no chlorophyll for carbohydrate synthesis. Mushrooms consist
of cap, gills stalk or stipe, spores, ring, vulvas and
mycelium.Pleurotus sp. is popularlycalled as oyster mushroom.
It is also known as ‘Dhingri’ in India. This genus includes about
40 species that are popularly known as to as “oyster
mushrooms”. According to Jayakumar and Thomas (2011)
oyster mushroom is reported to consists of amino acids like
other edible mushrooms, such Agaricus bisporus and Lentinus
edodes . pleurotus species generally grown in natural habitat on
waste rich in lignocelluloses (Mahalakshmi, 2019).
Oyster mushrooms are naturally grown on decayed material
and are famous for appropriate to its taste, medicinal and
nutritional aspects. It is a simple cultivation technique requires
not so skilled personnel and is cost effective. Cultivation of P.
ostreatus is a best alternative for edible mushroom production
as compared to other species of mushrooms for unskilled
farmers than other mushrooms species (Mbassi et al.,
2018).Mushroom cultivation technology can play a significant
role in the management of agro and organic wastes. These
wastes can be recycled into food products and help in defeating
in malnutrition problem in developing countries. Edible
mushrooms contain high protein contents, minerals, low fat and
vitamins such as vit. B, D, K, A and C (Jawad et al. 2013).
Theoptimum temperaturefor cultivation of this species (15-
30℃.Temperature varies from species to species (Mahalakshmi,
2019). Pleurotus mushroom has about 40 well-recognized
species, out of which 25 species are commercially cultivated all
over the world. They are P. sapidus, P. fossulatus, P. eryngii, P.
ostreatus, P. djamor, P. opuntiae, P. cystidiosus, P. tuber-regium,
P. australis, P. populinus, P. sajor-caju, P. flabellatus, P. florida, P.
columbines and P. membranaceus (Suman and Sharma, 2007).
According to Ahmed (2009) Pleurotus species efficiently
degrading lignin agent and can grow on several lignocellulosic
materials. Consequently, mushroom cultivation technology is
very simple and low cost production technology, which gives
consistent growth with high biological efficiency. Pleurotus
species can grow well in fixed range oftemperature conditions;
hence suitable for cultivation all through the seasons in various
regions of tropical countries.
The bioconversion of agricultural residues into food has
attracted the world attention in recent years. The cultivation of
edible mushrooms has a great potential for the production of
protein rich quality food and for recycling of cellulosic agro-
residues and other wastes and serves as the most proficient and
economically feasible technology for the bioconversion of
lignocellulosic organic waste materials to high quality food.
They can easily grow on almost all types of cellulosic residues
such as banana leaves, dried paddy straws, cotton waste and
rice straws sawdust enriched with poultry droppings Jatropha
and even invasive weed species (Fahad, 2015). Poonkodi (2015)
studied that naturally growing mushrooms are mostly
poisonous. They bear attractive colours and contain terpenoid,
1, 4-dialdehyde group, which is very much essential for
organisms such as antibiotics, antifeedant activities,
mutagenicity, and cytotoxicity etc. But, edible mushrooms do
not have such kind of attractive colours. So, in comparison with
natural mushrooms, artificially cultivated mushrooms are good
for consuming.
Mushrooms are economically important biotechnological
products, and a good source of protein, vitamins, minerals, and
biotechnologically active substances (Liu, 2018). It having a
delicacy and palatable nature makes to be considered as
vegetarian chicken. Besides their excellent flavor mushrooms
have attracted much attention due to their proven healthy
properties (Chiron and Michelot, 2005). This are abundant in
protein and vitamins and is low calorie food and thus are
suggested for heart and diabetic patients. They are rich in
protein, as compared to cereals, fruits and vegetables. In
addition to protein (3.7%), they also contain carbohydrate
(2.4%), fat (0.4%), minerals (0.6%), and water (91%), on fresh
weight basis. It is also rich in vitamin B C, D, A and K, which are
retained even after cooking. Since mushrooms possess low
caloric value, high protein, fiber content and high K: Na ratio,
they are ideally suited for diabetic and hypertension patients.
They are also reported to possess anticancer activities (Patil,
2010).
In addition, most of the species also contains a variety of
compounds that are biologically active in nature showing such
biolocical activities as antioxidant, antidiabetic, anticancer etc.
(Zhang, 2019). Various species of mushroom has been
traditionally used for medicinal purpose and treatment of
diseases (Jayakumar, 2011).
Macro nutrients content of Pleurotus ostreatus.

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Several researches from all over the world recommended that
the Pleurotus mushroom are high in nutritional content and
various bioactive compounds such as terpenoids, phenols,
alkaloids, steroids and lectins with promising biological effects
(Krishnamoorthy and Sankaran 2014). P. ostreatus has greater
contents of iron, copper, potassium, phosphorus, magnesium
and zinc, and the stipes contains with sodium (Mbassi et al.
2018) (fig. 1). Mushrooms have the ability to accumulate
mineral elements from different cultivation substrates. It is an
excellent dietary food product (Kinge, 2016).
1. Phosphorus
Phosphorus works with calcium to help build bones. We need
the right amount of both calcium and phosphorus for bone
health 80% of phosphorus is associated with calcium to form
bones and teeth. Phosphorus also plays an important structural
role in nucleic acid and cell membranes and it’s involved in the
body’s energy production (Mbassiet al. 2018). Phosphorus was
found the most abundants mineral element in the cultivated
mushroom (Victor and Olatomiwa, 2013) studied.
Fig.1Bioactive compinds of mushroom and its application.
2. Potassium
Potassium is the third most abundant mineral in the body it
helps the body regulate fluid, send nerve signals and regulate
muscle contractions. Roughly 98% of the potassium in our body
is found in our cells. Of this, 80% is found in our muscle cells,
while the other 20% can be found in our bones, liver and red
blood cells. Potassium is found in most concentrated form
various species of edible mushrooms (Mbassi et al. 2018)
harvested from hardwood (A. leiocarpus) sawdust and softwood
sawdust respectively. This study demonstrated that potassium
supplementation lowered systolic blood pressure an average of
12 mm Hg and diastolic blood pressure an average of mm Hg.
3. Calcium
Calcium is very essential in muscle contraction, oocyte
activation, building strong bones, teeth, blood clotting, nerve
impulse transmission, regulating heart and fluid balance within
cells (Pisteet al. 2015).
4. Sodium
Sodium is both an electrolyte and mineral that helps maintain
the balance of water in and around our cells. It’s important for
proper muscle and nerve function. It also helps maintain stable
blood pressure levels.P. ostreatus harvested from
cupuacuexocarp supplemented with rice bran. Normally sodium
level should be between 135 and 145 mEq/L. Hyponatremia
occurs when our sodium level goes below135 mEq/L.
5. Magnesium
Magnesium is the fourth most abundant mineral in the human
body. About 60% of the magnesium in body is found in bone,
while the rest is in muscles, soft tissue and fluids including
blood. Magnesium was found least in this species. About 1.25mg
/100g was obtained from the P. ostreatus. harvested from
hardwood sawdust while 1.04 mg/100g was obtained from
softwood.
Table: 1 Nutritive value of oyster mushroom (USDA
National Nutrient data base)
3. Micro nutrient content of P. ostreatus
Mushrooms are known for excellent biological accumulators of
minerals. Iron, copper, zinc, manganese and selenium etc. falls
under minor/trace elements. Zinc was found in high amount in
L. edodes species. Copper and manganese are found in low
concentration. As well as selenium is also present in mushroom
and is known as anticancer. Nickel, Lead and cadmium in
mushroom is below detection levels. The presence and
allocation of some minerals cause toxicity in a variety of
mushrooms. Mercury, cadmium and copper are accumulated in
fruiting bodies through its surrounding nature; levels of zinc
and manganese are comparable in the fruiting body and in the
relevant substrate, while concentrations of lead and iron are
lower in the fruiting body than in the other substrate
(Mallikaarjuna, 2012).
Bioactive compounds in P. ostreatus
P. ostreatusis most cultivated after button mushroom for
throughout world. On the basis of nutrition, it is known as good
low caloric food rich in protein, carbohydrates, fiber, minerals
etc. (Krishnamoorthy and Sankaran, 2014).
1. Protein Content
Nutritional
content
Nutrient Value (g)
Percentage of
RDA
Energy
32 Kcal
1.6%
Carbohydrates
6.09
4.7%
Protein
3.30
6%
Total Fat
0.41
2%
Dietary Fiber
2.3
6%
Folates
37
9.5%
Niacin
4.956
31%
Pantothenic
acid
1.294
26%
Pyridoxine (B-
6)
0.110
8%
Riboflavin
0.349
27%
Thiamin
0.124
10%
Vitamin-D
29
7%
Sodium
18
1%
Potassium
420
9%
Calcium
3
<1%
Copper
0.243
27%
Iron
1.33
16.5%
Magnesium
18
4.5%
Manganese
0.113
5%
Phosphorus
120
17%
Selenium
2.6
5%
Zinc
0.77
7%

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Mushrooms are rich source of proteins.Itis recognized as a
potential source of new proteins such as lectins, enzymes,
proteases inhibitor and hydrophobins (Krishnamoorthy and
Sankaran, 2014). In mushrooms, protein content is dependent
of substrate nature. Victor and Olatomiwa (2013) reported that
Pleurotus samples produced on Pycnanthusongoleubis,
Ceibapentandra, Cananiumsp. sawdust in which the protein
composition ranges between 20.03 to 20.11%.
2. Crude Fiber Content
Mushrooms are abundant in dietary fibers. According to
Mbassiet al. (2018) reported that crude fiber content depends
on the cultivated substrate. Specifically, they obtained crude
fiber content from produced mushroom with cottonseed wastes
in ranging of 18.50%, 17.51%, 12.79%, 10.66% and 9.59%
respectively.
3. Carbohydrate content
Mushroom constitutesusually approx 50-60% of carbohydrate
in dry matter form (Kalac 2012). On the other hand, it isknown
for a good source of carbohydrates. This are mainly
glycogen,chitin, cellulose, α- glucans/β-glucans and other
hemicelluloses like Xylans, mannansand galactans (Manzi, 2001
and Hossain, 2007). a specific β-glucan is also present and
isolated from pleurotus species called pleuran showing
antitumor activity.. It is also knownforgood carbohydrates
source and dietary fibers (Krishnamoorthy and Sankaran,
2014). Victor and Olatomiwa (2013), they stated that
constitutive of the fungus, the carbohydrate content was higher
at dry weight basis in P. ostreatus, which has grown on
cupuacuexocarp, acacia seeds and pineapple skin. This content
is relatively lower in Pleurotus grown on cotton waste (48.35%),
on Pycnanthusongoleubis (45.75%) and on Ceibapentandra and
Cananium sp. (41.87% and 44.56%) respectively.
4. Amino acid Composition
Victor and Olatomiwa (2013) reported that amino acid
composition of P. ostreatus cultivated on different woody
substrates. The amino acids found in abundant in pleurotus
species are arginine, glutamic acid, threonine, aspartic acid,
leucine and alanine etc. (Mbassi et al. 2018).
5. Lipids
Pleurotusspecies contain low fat and few essential fatty acids.
Oleic acid and linoleic acid are the monounsaturated fatty acid
and polyunsaturated fatty acid in P. ostreatusrespectively at the
higher concentrations (Hossain, 2007). The lipid content in
dried fruiting bodies of mushroom ranges from 0.2 to 8mg per
100 gram of powdered mushroom (Hossain, 2007). The lipid
profile in nutritional contributionis inadequatebecause oflow
total lipid content of mushroom Kalac, 2012).
6. Vitamins
Pleurotus species are rich in vitamins, mainly vitamin B, C and D
(Manzi, 2004). According to Mattiala (2001) vitamin of group B
are abundant in mushroom, particularly riboflavin, thiamine,
nicotinic acid, pyridoxine, folic acid, ergosterol, phytoquinone,
tocopherols and pyridoxine, etc. It also contains B group of
vitamin than other mushroom species.
Medicinal value of mushroom
In addition to their nutritional value, oyster mushrooms have
been found to be medically active in several therapies because
they are rich in bioactive compounds that contain a variety of
secondary metabolites including phenol compounds,
polypeptides, terpenes and steroids. Various biologically active
compounds present in mushrooms shows antioxidants
properties. A different stage of formation of mushroom fruiting
body consists of a range of biologically active metabolites.
Mushroom shows variousmedicinal functions such as
antioxidant, liver protective, antidiabetic,
anticancer,antifibrotic, anti-inflammatory, antidiabetic,
antioxidant, antiallergic, antimicrobial properties
immunomodulating, cardiovascular protector, antiviral,
anticholesterolemic, antibacterial, antifungal,
detoxification,hepatoprotective effects, antitumor development
and inflammatory processes etc. (Valverde, 2015; Boonsong et
al., 2016).
Factors affecting nutrient concentrations in fruiting bodies
Various factors are there which affects the nutrient profile of
mushroom depending upon the type of substrate, sources of
nitrogen and carbon nitrogen ratio as follows:
a. Substrate composition
Substrate composition is an important factor and directly affect
the chemical structure of cultivated mushroom (Oyetayo and
Ariyo, 2013). Agro waste is generated abundantly and it
becomes an interesting substrate for the cultivation of
mushroom, also environmental problems related to
management of can also be eradicated (Ahmed, 2013). Pleurotus
species of mushroom can be grown on a range of agro wastes
like wheat straw etc. (Hussain, 2002; Pant, 2006), pine needles,
corn straw (Dias, 2003), cotton wastes, (Rizki and Tamai,
2011), paddy straw, weed plants (Das and Mukherjee, 2007),
cardboard (Mandeel, 2005) banana leaves etc.
b. Sources of nitrogen
Nitrogen is essential element of nucleic acid, and protein (Miles
and Chang, 1997). Nitrate is a nitrogen source for mushrooms
(Martinez, 2011), it is accumulated in substrate composes an
active enzyme system building hydroxylamine reductase,
nitrate reductase and nitrite reductase, which catalyze the
metabolic reaction of NO3 to NH2OH and then to glutamate
(Bobics, 2015; Machado, 2015).
Economic importance of oyster mushroom
Mushrooms are economically important as it is primarily
usedasfood for human consumption. It has most of the minerals
and trace elements required for the human diet. The folic acid
present in ituseful forcuration ofanaemia. Due to its low sodium:
potassium content, low starch, fat it has low calorific value.So,
can be used as proper diet for people with hyper-tension,
obesity and diabetes. Whereas high fibre content and ash allow
them for the treatment in hyperacidity and constipation.
Pleurotin, a polycyclic compound aromatic in nature has been
isolated from the species. On the other hand, the organic wastes
called spent mushroom compost generated after the harvesting
of mushroom can be re-cycled and used as manure in
agricultural practices asthis are ric in nitrogen sources. It also
used as animal feed, bio-gas production and the slurry are used
as manure which is economically profitable for agriculture field.
Future prospects and Conclusion
Mushroom cultivation technology has tremendous scope. P.
ostreatus a popularly known edible mushroom cultivated
globally. Mushrooms having excellent medicinal properties, rich
in protein, fibre, and amino acids. This is a 100 % vegetarian
food and is good for diabetes and joint pains. Pickles, pappad,
soup powder, health powder, capsule and health drinks etc. can
be made using mushroom. It has no cholesterol and helps in
purifying blood. It has low sodium and substantial vitamin and
minerals. It can be concluded that P. ostreatus cultivated on the
lignocellulosic substrates are rich in essential nutrient such as

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high protein, carbohydrate, crude fiber, minerals and low in fats.
Pleurotus mushroom holds promising potential in
complementing the nutrient and minerals supply deficiencies
prevention in a developing country. It consist of various
biologically active components allowing for several therapeutic
functions. Potential medicinal value is also high including
boosting the immune system, controlling blood lipids, antitumor
function and so on. In order to preserve the nutrients further,
more complete and effective storage methods and culinary
treatments are necessary. As pleurotus species are known for its
exotic flavour and medicinal importance, furthermore
researches should have been conducted to explore the benefits
of mushroom and to seek the undiscovered species, which can
provide abundant resources for the research of edible
mushrooms.
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