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Macrolepiota africana is a fungus used as food in Gabon for its culinary properties. However, its nutritional value, mycochemical contents, antioxidant properties and health potential still unknown. The present study investigated the phytochemicals and antioxidant properties of this mushroom species. This chemical screening was followed by a study of the antioxidant activity and a prediction of additional pharmacological activities of M. africana. Using standard methodology, the mycochemical analyses were carried out on aqueous, hydro-ethanolic and ethanolic fungi extracts. The antioxidant activity of the mushroom extracts was determined using DPPH radical scavenging assay. Apart from Digitoxigenine, flavonol and gitoxigenine that were not found in any of the extracts, all other tested mycochemical were found in atleast one of the extracts. Alkaloids, flavonoids, polyphenols, oses and holosides, proanthocyanidins and coumarins were found in all extracts at different intensity. Saponosids, sterols and triterpenes, tannins gallics, reducing sugar, anthracenosides and digitoxine were found in two extracts while tannins catechics, flavone and gitoxine were detected only in one extract. The dosage of phenolic compounds confirmed the richness of this fungus in total polyphenols, its moderate richness in proanthocyanidins, the lack of flavonoids in the aqueous extract and the moderate richness of the hydro-ethanolic and ethanolic extracts in flavonoids. Regarding the antioxidant activities, the results obtained for the DPPH trapping test showed that the different extracts had low to moderate antioxidant activity with antioxidant activity index (IAA) ranged 0.29 to 0.97 respectively in aqueous and ethanolic extracts. The presence of these mycochemical compounds along with the identified antioxidant activities shows that this M. africana have some pharmacological potential.

Edible fungal species like desert truffles are often considered a healthy food source, contributing to high antioxidant and antimicrobial effects which have been used as functional foods for health promotion and disease prevention, and as treatments for a variety of diseases since antiquity. The use of desert truffles in traditional medicine has led to modern scientific investigation into their bioactive properties. This study is part of this perspective and consists of doing in a first time the determination of the nutritional value of Terfezia boudieri harvested from North-western of Algeria, Secondly, we have evalu-ated the antioxidant capacity using two complementary test systems, name-ly DPPH free radical scavenging and iron reduction (FRAP) , and finely the antimicrobial properties were screened against seventeen Gram positive and Gram negative pathogenic bacterial strains; and two strains of yeast using agar well diffusion method. The quantitative estimate of nutritional value shows that T. boudieri showed a preponderance of proteins and minerals with12.57 ± 0.13 and 15 ± 3g / 100g dry weight respectively; In addition, the methanolic extract of the ascocarps contains a high content of total phenols estimated at 44.68 ± 0.22 mg GAE / g, vitamin c and carotenoids are also present in large quantities. The methanolic extract has good capacity re-duction with iron. The free radical scavenging capacity DPPH is very inte-resting with an IC50 = 0.30 mg / ml; this last remains greater than the radical trapping capacity DPPH of ascorbic acid, whose IC50 = 0.08 mg / ml. Results of antimicrobial activity in particular against Gram (+) bacteria, the diameter of which varies from 10 ± 0.01 to 30 ± 0.57 mm where Bacillus subtilis ap-pears to be the most sensitive. On the other hand, they have moderate activ-ity against Gram (-) bacteria where Enterobacter cleacae, and Actinobacter baumannii, are the only Gram (-) bacteria that show hyper-sensitivity, our methanolic extract did not show anticandidal activity against Candida albi-cans. Therefore, the current results have demonstrated that this mushroom is nutritious and contain multiple antioxidants and has confirmed that desert truffle extracts have antimicrobial properties that are effective against com-mon pathogens that cause disease in humans, which can be further exploit-ed for clinical use.

The effects of Hibiscus sabdariffa (roselle; Hs) by-product (2–5%) and Pleurotus djamor (pink oyster; Pd) powder (5–7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2–2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.

Made available in DSpace on 2022-04-28T19:46:01Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Academy of Finland We investigated whether highly available organic residues in Brazil can be used as substrates for the production of the oyster mushroom Pleurotus ostreatus, instead of the conventional cultivation using the eucalyptus sawdust substrate. We assessed the mushroom yield on 13 substrates, of which 12 were formulated with different concentrations of organic residues and one with pure eucalyptus sawdust, and verified whether the raw material used in the substrate formula and the concentration of such alternative residues influenced their biological efficiencies. Substrates containing eucalyptus bark resulted in higher mushroom yield than those containing eucalyptus sawdust, which generally resulted in similar mushroom yield to the remaining formulas. Moreover, the raw material and the concentration of each residue affected the biological efficiency of the substrates. We show that the conventional substrate for P. ostreatus can be replaced by substrates easily accessible to producers without loss in productivity. Furthermore, that the concentration of these mixtures affects the mushroom productivity and should be considered when formulating the growth medium. Graduate Program in Agriculture – Energy in Agriculture School of Agricultural Sciences São Paulo State University (UNESP) Department of Microbiology University of Helsinki Graduate Program in Biological Sciences (Botany) Institute of Biosciences São Paulo State University (UNESP) Department of Biodiversity Laboratory of Phenology Institute of Biosciences São Paulo State University (UNESP) Graduate Program in Agriculture – Energy in Agriculture School of Agricultural Sciences São Paulo State University (UNESP) Graduate Program in Biological Sciences (Botany) Institute of Biosciences São Paulo State University (UNESP) Department of Biodiversity Laboratory of Phenology Institute of Biosciences São Paulo State University (UNESP) CAPES: 001 Academy of Finland: 308284

Morchella esculenta (M. esculenta) is a delicious edible mushroom prized for its special flavor and strong health promoting abilities. Several bioactive ingredients including polysaccharides, polyphenolic compounds, proteins, and protein hydrolysates all contribute to the biological activities of M. esculenta. Different polysaccharides could be extracted and purified depending on the extraction methods and M. esculenta studied. Monosaccharide composition of M. esculenta polysaccharides (MEP) generally includes mannose, galactose, and glucose, etc. MEP possess multiple bioactivities such as antioxidant, anti-inflammation, immunoregulation, hypoglycemic activity, atherosclerosis prevention and antitumor ability. Other components like polyphenols, protein hydrolysates, and several crude extracts are also reported with strong bioactivities. In terms of potential applications of M. esculenta and its metabolites as nutritional supplements and drug supplements, this review aims to comprehensively summarize the structural characteristics, biological activities, research progress, and research trends of the active ingredients produced by M. esculenta. Among the various biological activities, the substances extracted from both natural collected and submerged fermented M. esculenta are promising for antioxidants, immunomodulation, anti-cancer and anti-inflammatory applications. However, further researches on the extraction conditions and chemical structure of bioactive compounds produced by M. esculenta still need investigations.

The content of selected elements (Ag, Al, and Zn) in wild edible Parasol mushroom (Macrolepiota procera Scop. Singer) collected from five sites in Slovakia – Lazy pod Makytou, Lozorno, Nemečky, Tesáre, and Zbyňov was investigated. The element analysis was determined using the ICP-OES method. The average concentrations of Ag, Al, and Zn in M. procera caps ranged as follows: 0.41 – 3.23, 16.6 – 113, and 73.4 – 111 mg kg-1 dry weight, respectively. Also, Spearman’s correlation test was used to determine the correlations between Parasol mushroom caps and stems in the content of Ag, Al, and Zn. Subsequently, the obtained data on the content of the monitored elements in M. procera caps were used for the evaluation of health risks arising from the consumption of M. procera. Although mushrooms are an important part of the diet, they are consumed mainly as a seasonal delicacy therefore, the intake of the monitored elements from the consumption of M. procera may be limited. Regular and long-term consumption of M. procera caps from investigated sites does not pose any health risks to the consumers.

A heteropolysaccharide (PS-I) and an insoluble glucan (PS-II) were isolated from the alkaline extract of an edible mushroom Pleurotus sajor-caju, cultivar Black Japan. The polysaccharide (PS-I) was found to consist of D-glucose and D-galactose in a molar ratio of 3:1. Based on total acid hydrolysis, methylation analysis, and NMR experiments (1H, 13C, DQF-COSY, TOCSY, NOESY, ROESY, HMQC, and HMBC), the structure of the repeating unit of the polysaccharide was established.

Peptones are one of the most expensive components of culture media. This study was performed to produce exopolysaccharide (EPS) and mycelial biomass from the edible mushroom Lentinus edodes by using the peptone prepared from waste sheep wool. Wool peptone I (WPI) was prepared by HCl hydrolysis and NaOH neutralization and wool peptone II (WPII) by NaOH hydrolysis and HCl neutralization. The efficiency of wool peptones in EPS and mycelia production was compared with commercial tryptone peptone (TP) and proteose peptone (PP). Protein contents of TP, PP, WPI, and WPII were measured as 83.4, 83.7, 53.6, and 66.7 g/100 g, and their ash contents as 7.4, 10.3, 41.2, and 30.4 g/100 g, respectively. Compared to TP and PP, WPI and WPII were found to be richer in minerals, especially Na and Cl. At the optimal peptone concentration, relatively higher mycelial biomass concentrations were achieved in the presence of commercial peptones. Conversely, wool peptones, especially WPI, were found to be more favorable for EPS synthesis. In WPI, WPII, PP, and TP-based cultures, the maximum concentrations of produced EPS were determined as 0.55, 0.41, 0.35, and 0.21 g/L, respectively. It was determined that EPS samples produced in the presence of wool peptones had lower molecular weight but higher antibacterial activity. This is the first report on usability of wool protein hydrolysate as peptone source for production of mycelial biomass and polysaccharides from mushrooms including L. edodes.

Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhancing food flavor and nutritional quality due to their unique nutritional characteristics of high protein, rich amino acids, and low calories. However, there is no research on the preparation of Douchi by the mixed fermentation of edible mushroom by-products and soybeans. In this study, response surface methodology (RSM) was used to optimize the fermentation conditions of edible mushroom by-product Douchi koji (EMDK) with protease and β-glucosidase activities as indicators, and the changes in the main bioactive compounds and antioxidant activities of unfermented raw samples (URS), Douchi koji without edible mushroom by-product (DKWE), and EMDK were compared. The results of single-factor tests and RSM showed that the optimal fermentation conditions of EMDK were the Aspergillus oryzae to Mucor racemosus ratio of 1:1, inoculation amount of 6%, edible mushroom amount of 21%, and fermentation time of 63 h, and the activities of protease and β-glucosidase under these conditions were 796.03 ± 15.01 U/g and 1175.40 ± 36.98 U/g, respectively. Additionally, compared with URS and DKWE, the contents of total isoflavones and β-glucoside isoflavones in EMDK were notably decreased, while the contents of amino nitrogen, total phenolics, total flavonoids, and aglycone isoflavone, as well as the antioxidant capacity were significantly increased. Furthermore, significant correlations were found between the above components and antioxidant capacity. These results showed that edible mushroom by-product could be incorporated into soybeans for co-fermentation, conferring higher nutritional value to and antioxidant capacity of Douchi koji.

BAGAÇO DE MALTE COMO SUPLEMENTO NUTRICIONAL NO CULTIVO DE Pleurotus ostreatus ANA CAROLINA MARQUES DE OLIVEIRA1, MÁRCIA TIDEMANN2, OLÍVIA GOMES MARTINS3, MEIRE CRISTINA NOGUEIRA DE ANDRADE4 1 Graduanda em Ciências Biológicas, Centro Universitário Sagrado Coração – Unisagrado, R. Irmã Arminda, 10-50 - Jardim Brasil, 17011-160 Bauru, SP, Brasil. E-mail: carol_marques@outlook.com.br 2 Tecnóloga em Produção Industrial, Faculdade de Tecnologia de Botucatu (FATEC), Av. José Ítalo Bacchi, s/n - Jardim Aeroporto, 18606-851, Botucatu, SP, Brasil. E-mail: mtid2003@yahoo.com.br 3 Doutoranda em Agronomia – Energia na Agricultura, Faculdade de Ciências Agronômicas, Universidade Estadual Paulista "Julio de Mesquita Filho" (UNESP), Av. Universitária, 3780 - Altos do Paraíso, 18610-034, Botucatu, SP, Brasil. E-mail: oliviagmartins@gmail.com 4 Docente da Faculdade Gran Tietê, Av. 15 de Novembro, 125 - Centro, 17340-000, Barra Bonita, SP, Brasil. E-mail: mcnandrade@hotmail.com RESUMO: O estudo objetivou avaliar o uso do bagaço de malte para cultivar duas linhagens de P. ostreatus (MB e SB), avaliando a caracterização química dos substratos, a massa e o número de cachos produzidos. Os substratos foram preparados à base de bagaço de cana-de-açúcar e serragem de eucalipto, suplementados com farelo de trigo (suplementação tradicional) ou bagaço de malte em substituição ao farelo em diferentes proporções (S1=0%, S2=10% e S3=20%). A linhagem SB resultou em massa média de 163,70 g e 22,66 cachos, superior à linhagem MB, com média de 121,70 g e 17,54 cachos. O substrato S1 resultou em uma massa média de 196,08 g e 28,62 cachos, o S2 em 154,20 g e 19,50 cachos e o S3 em 77,81 g e 12,18 cachos. Os resultados sugerem que suplementar o substrato com bagaço de malte pode afetar características químicas do substrato. A suplementação com até 10% de bagaço de malte, em comparação com a suplementação tradicional (farelo de trigo), não afetou significativamente a massa produzida pelo P. ostreatus, mas diminuiu o número de cachos. A linhagem SB obteve desempenho agronômico superior à linhagem MB. Palavras-chave: aproveitamento, resíduos, produtividade, cogumelos. MALT BAGASSE AS A NUTRITIONAL SUPPLEMENT IN THE CULTIVATION OF Pleurotus ostreatus ABSTRACT: The study aimed to evaluate the use of malt bagasse to cultivate two strains of P. ostreatus (MB and SB), evaluating the chemical characterization of the substrates, the mass and the number of bunches of fruiting bodies produced. The substrates were prepared based on sugarcane bagasse and eucalyptus sawdust, supplemented with wheat bran (traditional supplementation) or malt bagasse in substitution to the bran in different proportions (S1=0%, S2=10% and S3=20%). The SB strain resulted in an average mass of 163.70 g and 22.66 bunches, superior to the the MB strain, with an average of 121.70 g and 17.54 bunches. The substrate S1 resulted in an average mass of 196.08 g and 28.62 bunches, S2 in 154.20 g and 19.50 bunches and S3 in 77.81 g and 12.18 bunches. The results suggest that supplementing the substrate with malt bagasse may affect the chemical characteristics of the substrate. Supplementation with up to 10% malt bagasse, compared to traditional supplementation (wheat bran), did not significantly affect the mass produced by P. ostreatus, but decreased the number of bunches of fruiting bodies. The SB strain obtained an agronomic performance superior to the MB strain. Keywords: repurposing, residues, productivity, mushrooms.

To evaluate the pollution level of toxic elements in edible mushrooms from Jilin Province, China, the lead, cadmium, mercury, and arsenic content present in them were monitored and evaluated. A total of 610 edible mushroom samples, including fresh and dried, were collected from nine cities in the Jilin Province. The concentrations of lead, cadmium, mercury, and arsenic ranged from 0.007 to 3.31, 0.006 to 48.52, 0.003 to 0.56, and 0.008 to 57.34 mg/kg, respectively, in dried samples, and 0.007 to 0.06, 0.006 to 0.17, 0.003 to 0.06, and 0.008 to 0.12 mg/kg, respectively, in fresh samples. The concentration of cadmium and arsenic exceeded the standard (Cd ≤ 0.2 mg/kg, Cd of Lentinus edodes ≤ 0.5 mg/kg, and As ≤ 0.5 mg/kg) in some mushroom samples. The bioconcentration levels of lead, cadmium, mercury, and arsenic depended on the edible mushroom species, environment, and the physicochemical properties of lead, cadmium, mercury, and arsenic. The results of the single factor pollution index, a method used to calculate the level of single elements in substances, showed that all edible mushrooms were at the level of unpolluted except Tricholoma matsutake and Pleurotus eryngii. The comprehensive factor (P) for T. matsutake was 1.093. The comprehensive factor pollution index, a method used to calculate the level of combined mixture in substances, was in the unpolluted level, except for T. matsutake. The pollution index results showed that cadmium and arsenic concentrations were lightly polluting in some mushroom samples. The health risk index for arsenic was the highest. Therefore, more attention should be paid to arsenic contamination in T. matsutake and P. eryngii in the Jilin Province, China. PRACTICAL APPLICATION: In this paper, we evaluated the contamination levels and associated safety issues of four toxic elements, lead, cadmium, mercury, and arsenic, in edible mushrooms. The results showed that cadmium and arsenic concentrations were lightly polluting in some mushroom samples.

Pleurotus flabellatus is an edible mushroom possessing high nutritive as well as medicinal values. This study specifically investigated the antimicrobial properties of the methanol extract of P. flabellatus. Agar well diffusion and INT colorimetric assay methodologies were used to assess the antimicrobial activity of the extract against selected test pathogenic microorganisms viz. Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa ATCC 27853, Proteus vulgaris NCIM 5266, Shigella flexeneri NCIM 5265, Proteus mirabilis NCIM 2300, Serratia marcescens NCIM 2078 and Moraxella catarrhalis NCIM 2795. Preliminary mycochemical screening revealed the presence of secondary metabolites such as flavonoids, diterpenoids, triterpenoids, alkaloids, phenols, carbohydrates, proteins, aminoacids, phlobatamins, terpenes and saponins, etc. which is responsible for antimicrobial activity. The thin-layer chromatography (TLC) eluted out 5 different compounds from the spot (extract) with solvent system chloroform + methanol (9.5:0.5) when visualized in UV, Iodine chamber and with sprayed acidified vanillin solution (0.1 g vanillin:28 ml methanol:1 ml sulphuric acid). The extract showed a mean zone of growth inhibition of 10.3 ± 0.3 to 17.6 ± 0.3 mm against the test pathogens. The methanol extracts showed bactericidal activity against all the test pathogens at MIC values of 26.03–83.33 mg/ml. Whereas the MBC values for methanol extract of P. flabellatus against all pathogens were recorded as 62.5–104.16 mg/ml. S. aureus which was resistant to commercial antibiotic penicillin gave highest antimicrobial activity (17.6 ± 0.3 mm) for methanol extract in comparison to other test pathogens. Serratia marcescens showed lowest antimicrobial activity with zone of inhibition 10.3 ± 0.3 mm. Among all the test pathogens, due to low MIC value of Proteus mirabilis, it showed higher total antibacterial Activity (TAA). Methanol extracts of P. flabellatus exhibited broad-spectrum of antimicrobial activity against test pathogens probably due to presence of several bioactive compounds that may serve as potential antimicrobial agents.

This study aimed to develop an energy- and resource-efficient process for the coproduction of edible mushroom, fermentable sugar and solid biofuel from wood residues. A promising potential was revealed for wood ear fungus (Auricularia auricular-judae), which yielded about 200 g mushroom per kg dry birch-based substrate, with concomitant degradation of 76.8 and 85.7% of lignin and xylan, respectively, in the substrate. Substrate pasteurisation by hot-air (85–100 °C) was as effective as by energy intensive autoclaving (121 °C), resulting comparable mushroom growth and degradation of lignocellulose. The spent mushroom substrate (SMS) contained 28–33% glucan, which upon analytical enzymatic saccharification released around 46% of the potentially-achievable glucose, corresponding to a 2.3–fold enzymatic digestibility compared with that of the raw substrate. The solid leftover generated after enzymatic hydrolysis revealed high thermal energy value and promising combustion characteristics, showing a plausibility to be recycled as solid fuel for self-supporting energy system and space heating.

Wild edible mushrooms are important as a source of nutraceuticals and for the discovery of bioactive metabolites as pharmaceuticals. In this work, 10 rare 2,5-diarylcyclopentenone derivatives were isolated from the wild edible mushroom Paxillus involutus (Batsch) Fr., including eight novel compounds termed involutenone A-H (1-8) and two previously identified compounds (9-10). Their structures were established using high-resolution electrospray ionization mass spectroscopy and 1D and 2D nuclear magnetic resonance data. The absolute configurations of compounds 1-3 and 6-8 were assigned based on the comparison of the experimental and calculated electronic circular dichroism data. The antioxidant activities of 1-8 were tested through DPPH free radical scavenging, hydroxyl radical scavenging, and superoxide anion radical scavenging assays. Compounds 3, 5, 6, and 7 demonstrated significant antioxidant activity compared to the positive control (tert-butylhydroquinone). These compounds could be effective natural antioxidants with considerable pharmaceutical value.

Maximum residue limits (MRLs) for pesticides have been established for edible mushrooms in order to control quality and ensure benefits of consumers in numerous countries, especially areas comprising Europe. In this study, by means of optimising extract purification conditions, a high sensitivity and reliability method to simultaneously determine 180 pesticides in mushrooms has been proposed. Matrix effects were minimised by combining QuEChERS extraction and a mixed mode of SPE cleaned up with different adsorbent materials after sample preparation. The method was completely validated following the requirements of SANTE/12682/2019. The LOQs ranged from 2 to 5 μg/kg, well below the MRLs as regulated by the EU (10-50 μg/kg). Both relative standard deviation of repeatability (RSD

Introduction: Hericium erinaceus is known as a medicinal edible mushroom owing to its antimicrobial, antioxidant, anti-tumor and immunomodulatory effects. Helicobacter pylori infection is one of the major health concerns worldwide due to its high rate in global populations, frequent recurrence, and rapid emergence of drug-resistant strains. The present study aims to investigate antioxidant anti-H. pylori and urease inhibitory activities of solvent fractions from H. erinaceus mycelium and culture filtrate. Methods: H. erinaceus mycelium was purely cultured in a liquid medium. A polysaccharide fraction was obtained from the culture filtrate by precipitation with ethanol. The mycelium and culture filtrate were extracted by liquid extraction to obtain solvent-soluble fractions. The antibacterial effects of these fractions were determined using paper disc diffusion and broth microdilution assays. Urease inhibition was determined using the salicylate-hypochlorite method. The antioxidant activity of H. erinaceus was evaluated via 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Results: The ethyl-acetate (EtOAc) fractions derived from H. erinaceus culture filtrate (fEtOAc Fr.) and mycelium (mEtOAc Fr.) showed the strongest anti-H. pylori activity with MIC (MBC) of 1.25 – 1.5 (5.0 – 7.5) mg/mL and potential urease inhibitory activity with IC50 of 0.34 – 0.35 mg/mL. In addition, fEtOAc Fr. exhibited the greatest antioxidant activity (IC50, 11.83 mg/mL), which was slightly stronger than that of mEtOAc Fr. (IC50, 14.75 mg/mL). Moreover, our study also found that the water fractions from the culture filtrate (fWater Fr.) and the mycelium (mWater Fr.) displayed considerable inhibitory activities against bacterial urease (IC50, 1.26 – 1.40 mg/mL), although they had low or no anti-H. pylori activities and low antioxidant properties. Conclusion: The present study revealed that the EtOAC fractions derived from the H. erinaceus mycelium and culture filtrate potentially have anti-H. pylori, anti-urease and antioxidant activities. These results suggest that H. erinaceus mycelium and culture filtrate could be utilized to develop functional foods and nutraceuticals to prevent H. pylori infection. More research is needed to prove the safety of the H. erinaceus mycelium and culture filtrate fractions and their in vivo efficacy in the treatment of H. pylori infection.

Lentinula edodes (Berk.), commonly known as “shiitake mushroom”, is one of the most popular species of cultivated edible mushrooms (22% of the world’s production). In addition to its culinary popul...

The element concentrations in the fruitbodies of Leccinum scabrum from two forested upland sites and one lowland site of different geochemical background were compared to topsoil concentrations. Th...

Auricularia polytricha (AP), an edible mushroom, is continuously being studied due to the medicinal properties. In this study, AP crude extracts from three sequential extraction, starting from hexane (APH), ethanol (APE) and water (APW), were examined for their anti-inflammatory activity and lipid accumulation property in macrophages. APE treatment was found to increase lipid droplet accumulation in both RAW264.7 and LPS-stimulated RAW264.7 cells in a dose dependent manner. Furthermore, nitric oxide production upon LPS stimulation was suppressed on APE pre-treatment. LC-MS analysis was performed to identify the potential bioactive compounds in APE. The PPARγ agonist, 15-Deoxy-Δ12,14-prostaglandin J2-2-glycerol ester (15d-PGJ2-G), was uniquely presented in APE, which was previously described to bind with PPARγ and induces lipid uptake via the upregulation of Cd36. We found that pre-treatment with APE also showed an increase in Cd36 mRNA in RAW264.7 cells, indicating that 15d-PGJ2-G is the potential active compound found in AP. In conclusion, APE exhibited the induction of lipid uptake via CD36, resulting in lipid accumulation.

Grifola frondosa (G. frondosa) is an edible mushroom consumed as a health food in Asia that has recently been reported to have anti-allergic effects. In this study, we investigated the effects of G. frondosa on pollen allergy-induced ocular itching in mice. G. frondosa was boiled and freeze-dried (heat-treated G. frondosa). Oral administration of heat-treated G. frondosa (0.1 and 1 g/kg) suppressed pollen allergy-induced ocular itching and plasma extravasation but not histamine-induced plasma extravasation. Oral administration of ergosterol, an active ingredient in G. frondosa (5 and 50 mg/kg), or zileuton (100 mg/kg), which is an inhibitor of 5-lipoxygenase (the main enzyme required for leukotriene B4 production), inhibited pollen allergy-induced ocular itching. In addition, ergosterol inhibited antigen-induced leukotriene B4 production in mast cells. These findings suggest that G. frondosa and its active ingredient ergosterol prevent pollen allergy-induced itching through the inhibition of leukotriene B4 production in mast cells.

This study evaluates the proximate analysis and antibacterial and antioxidant potential of the edible mushroom, Sparassis crispa. The preliminary mycochemical analysis revealed the presence of secondary metabolites such as saponins, terpenoids, flavonoids, tannins, and cardiac glycosides. Proximate analysis was performed to estimate the presence of some essential and nonessential metals in the sample. Among the minerals analyzed, zinc was in the maximum range (1.156 mg/g) compared to the other elements. The antioxidant potential of S. crispa ethanolic extract was assessed by using five assays: 1) 2,2'-azino-bis-3-ethylbenzothiazoline-6-suphonic acid, 2) ferric reducing antioxidant power, 3) 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 4) total flavonoid content, and 5) total phenolic content. The DPPH radical scavenging assay confirmed the highest percent inhibition of the extract (56.43% ± 0.21%). Antibacterial activity of the mushroom sample was tested against the selected Gram-negative and Gram-positive bacterial strains by using the agar well diffusion method. S. crispa ethanolic extract exhibited maximum antibacterial activity with an inhibition zone of 19.66 ± 0.88 mm against Escherichia coli compared to other bacterial strains. From these results, it could be assessed that S. crispa is a promising source of new antibacterial and antioxidant agents.

This study was undertaken to determine total protein (%) and profiles of amino acid and made comparison between the aqueous and organic solvent extracted mushroom. Extraction was made from two edible, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) types of mushrooms. Four types of solvents were used for the extraction include 100% aqueous, 50% ethanol, 50% methanol and 50% acetone. True protein of mushroom extract was analyzed with colorimetric Lowry method and amino acids were determined by using high-performance liquid chromatograph (HPLC). The range of 1.06% to 3.43% and 1.30% to 2.17% total protein value were obtained in the extracts of P. sajor-caju and S. commune respectively, while the highest total protein of 3.43% was determined in aqueous extracted P. sajor-caju mushroom. The amount of total amino acids of S. commune and P. sajor-caju were in the range of 308.65 mg/g to 443.84 mg/g and 172.52 mg/g to 400.76 mg/g, respectively. The highest content of 443.84 mg/g total amino acids and 77.08 mg/g of essential amino acids were obtained in the aqueous extracted Schizophyllum commune. On the other hand the total content of essential amino acids (EAA). Essential amino acid of both mushrooms was dominated by leucine along with threonine and alanine, but the highest contents were determined from the extract of Schizophyllum commune. Aqueous extraction was effective in both types of mushroom for the protein components as well essential amino acids compared to other organic solvents that were used in extraction process in this study.

Background: Several studies have reported that wild mushrooms contain high amounts of radioactive cesium (137Cs). After the Fukushima Daiichi Nuclear Power Plant Accident, a significantly high concentration of 137Cs has been detected in wild mushrooms, and their consumption may be the cause of the chronic internal exposure of local consumers to radioactivity. Therefore, an accurate evaluation of the internal radioactivity resulting from mushroom ingestion is needed. Materials and Methods: The 137Cs elution rate through the cooking and digestion stages was evaluated using in vitro experiments. The edible mushroom Pleurotus djamor was taken as a sample for the experiments. The mushrooms were cultivated onto solid media containing 137Cs. We evaluated the internal dose based on the actual conditions using the elution rate data. For various cooking methods, the results were compared with those of other wild edible mushrooms. Results and Discussion: From the elution experiment through cooking, we proved that 25%– 55% of the 137Cs in the mushrooms was released during soaking, boiling, or frying. The results of a simulated digestion experiment after cooking revealed that almost all the 137Cs in the ingested mushrooms eluted in the digestive juice, regardless of the cooking method. The committed effective dose was reduced by 20%–75% when considering the dissolution through the cooking process. Conclusion: We found that cooking lowers 137Cs concentration in mushrooms, therefore reducing the amount of radioactivity intake. Besides, since there were differences between mushroom types, we demonstrated that the internal exposure dose should be evaluated in detail considering the release of 137Cs during the cooking stages.

Iron is one of the most important micronutrients for human health. Iron deficient diet and defective iron absorption are among the major reasons for iron malnutrition. Mushrooms are edible fungi, which are a very good source of iron and can be easily grown on agricultural residues at-home scale, dehydrated, and stored in powder form, which can supplement the daily diet. Although mushrooms in general and oyster mushrooms, in particular, are a rich source of iron, yet, have not become a recommended diet by nutritionists due to lack of data pertaining to its bioavailability from mushrooms. Data has been generated in the present study on the in vitro bioavailability of iron from non-fortified and iron-fortified Hypsizygus ulmarius, which is a commercially grown species. This is the first report pertaining to the bioavailability of iron from iron-fortified mushrooms. A delivery system for human nutrition was also standardized in the form of Arka Mushroom Fortified Rasam Powder using iron-fortified and non-fortified mushrooms, which can be used to mitigate iron malnutrition. The data generated in this study will help in providing application techniques to use mushrooms as a dietary source of iron in everyday diet to mitigate iron deficiency.

This research was conducted to examine Agaricus bisporus and Auricularia auricula crude extract using different solvents (water, ethanol, and methanol) on infrared spectroscopy absorbance during extraction and the impact on broiler carcass. Agaricus bisporus and Auricularia auricula crude extracts were scanned using fourier transform infrared (FT-IR) spectroscopy. Each mushroom crude extract was chosen and applied into broiler diets as feed additive at 0%, 0.4%, 0.8%, 1.2%, and compared zinc bacitracin inclusion. Variable measured were final live weight, carcass yield, breast meat yield, and abdominal fat yield of broiler. Two hundred and forty day-old chicks were randomly allocated into eight dietary treatments, each treatment was replicated three times with ten chicks for each pen. Diets and water were offered ad libitum . Methanolic extract showed monosaccharide absorption peak in fingerprint region at wavelength 890 cm -1 , 930 cm -1 , 1050 cm -1 , 1150 cm -1 which indicates alpha and beta linkage than the others solvent. Even so, dietary inclusion of methanolic extracts of Agaricus bisporus and Auricularia auricula did not show any effect on final live weight and the yiled of carcass, breast meat and abdominal fat of broiler. In conclusion, methanolic extraction is effective to extract monosaccharides with α- and β- linkages from Agaricus bisporus and Auricularia auricula , while the dietary inclusion of methanolic extracts of both edible mushroom and zinc bacitracin has no effect on carcass quality of broilerin broiler diets did not show differences between treatments as well as zinc bacitracin group.

Aims: We investigated most suitable substrate (wheat and rice straw) enriched with vermicompost and their different levels (10%, 25%, 50%, 75% and 100%) for enhancing production of milky mushroom. Study Design: The experiment was designed by following single factor Randomized Complete Block Design (RCBD). Place and Duration of Study: The experiment was conducted in a mushroom culture house to observe the growth and productivity of highly potential milky mushroom by using different vermicompost enriched substrate during March-October, 2017 Methodology: Based on the different treatment combinations the quantity of substrate and vermicompost on volume basis were used per packet with 5% spawn. Coco dust was used as casing material. After incubation, matured fruiting bodies were harvested and data were recorded on growth and yield parameters. Results: The addition of vermicompost with rice substrates improved the diameter of pelius 32-74%, thickness of pelius 26- 60%, diameter of stipe 24-55% and length of stipe 25 to 95% relative to the unsupplemented substrate. Similarly, vermicompost supplementation with wheat straw substrates increased the diameter of pelius 27-71%, thickness of pelius 11- 40%, diameter of stipes 21-56% and length of stipe 17- 72% relative to the unsupplemented substrate at any harvest. Supplementation of vermicompost reduced the duration for spawn run 11-55% in wheat straw and 11- 49% in rice straw compared with non-supplemented one. Furthermore, pin head initiation became quicker 26- 66% in wheat straw and 15- 61% in rice straw. In addition, total number of fruiting body increased from 6- 82% in wheat straw supplemented with different doses of vermicompost, while rice straw increased total number of fruiting body ranged from 17- 39% compared to unsupplemented one. The addition of 10%, 25%, 50% and 75% levels of vermicompost with wheat straw increased the fresh yield of C. indica by 23%, 54%, 121% and 73%, respectively compared to wheat straw alone; however, similar levels of vermicompost with rice straw increased the fresh yield of C. indica by 31% , 63%, 112% and 87%, respectively compared to rice straw alone. The biological efficiency of C. indica also did exhibit significant differences ranged between 65-160% among different levels of vermicompost supplementation with rice and wheat straw substrates. Conclusion: The result revealed that increasing the vermicompost level lead to a less biological efficiency and yield, but it remains higher than the control (straw alone). It is additionally conceivable that the application of vermicompost to substrates with lower levels would provide an even better yield, without adversely affecting the bioefficiency of the harvested mushrooms. These judges, however, need more work to validate reliability.

In recent years, the biosynthesized silver nanoparticles (AgNPs) have been projected as an alternative to traditional antibiotics for their superior antimicrobial properties and significant inhibition of the biofilm formation. Particularly, it is found that the effectiveness of AgNPs varies greatly with the biomaterial used in their synthesis. Mushrooms are natural resources for excellent antioxidants and bioactive compounds. Nevertheless, there are few reports on the application of mushrooms in AgNPs biosynthesis. In this study, AgNPs were successfully synthesized using Flammulina velutipes extract as reductants and stabilizing agents. The following analyses of UV-visible spectroscopy showed typical absorbance peak at 450 nm. Transmission electron microscope analysis indicated that the prepared AgNPs were monodispersed spheres with an average size of approximately 22 nm. X-ray diffraction analysis confirmed the face-centered cubic (fcc) crystalline structure of metallic silver. Furthermore, the synthesized AgNPs exhibited high stability and antibacterial activities against 6 aquatic pathogens. A subsequent challenge experiment showed that the prepared AgNPs significantly reduced the mortality rate of Ruditapes philippinarum clam infected with Vibrio parahaemolyticus. Notably, AgNPs treatment could inhibit the biofilm formation of the pathogen, indicating that the extracellular synthesis of AgNPs using mushroom can be developed into a novel effective antimicrobial agent to overcome the multidrug-resistant microorganisms in aquaculture. This study will open a new way for edible mushroom processing and wide application in aquaculture.

Phosphoryl oligosaccharides of calcium (POs-Ca) is a calcium salt of phosphoryl maltooligosaccharides made from potato starch. POs-Ca is highly water-soluble and can supply both the calcium ion and acidic oligosaccharides in an aqueous solution. In this study, we investigated the effects of POs-Ca on the mycelial growth and fruiting body yield of Pleurotus ostreatus , which is one of the most widely cultivated edible mushrooms in the world. We cultivated the mushroom using both potato dextrose agar (PDA) medium and sawdust-based medium, with added calcium salts. The addition of POs-Ca into the PDA medium with a calcium concentration of 10 mg increased mycelial growth significantly ( p < 0.05, vs . control). POs-Ca addition to the sawdust-based medium at concentrations of 1.0 to 3.0 g/100 g medium increased the amount of calcium in the fruiting bodies but did not affect the length of the cultivation period or the weight of the fruiting body. The calcium content in the fruiting body increased 12-fold when compared to the control. On the other hand, neither the CaHPO 4 ･2H 2 O group nor the CaHPO 4 ･2H 2 O with oligosaccharides group showed changes in the calcium content of the fruiting bodies. Our results indicate that the use of POs-Ca in mushroom cultivation allows for the possibility of developing new functional foods like calcium-enriched edible mushrooms. This is the first report describing the effects of POs-Ca on mushroom cultivation.

Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.

This study was aimed at evaluating thein vitroeffect of the edible mushroom (EM)Pleurotus eryngiiagainst the eggs and larvae (L3) ofHaemonchus contortus. The evaluation included acetone (AE) and hydroalcoholic (HA) extracts of the following strains: ECS-1138, ECS-1156, ECS-1255, ECS-1258, ECS-1261, ECS-1282, and ECS-1292. The HA extract of the ECS-1255 strain showed the highest effect on mortality rates of L3 (18.83%) at 20 μg/mL. After subjecting this HA extract to a normal phase chromatography column, five fractions were obtained; fraction F5 (100% MeOH) was the most effective against eggs, with hatching inhibition percentages of 88.77 and 91.87% at 20 and 40 mg/mL, respectively. Gas chromatography-mass spectrometry (GC-MS) subjected this fraction to an acetylation reaction to determine the content of the secondary metabolites. The GC-MS analysis showed that the F5 fraction was composed of trehalose CAS: 6138-23-4, polyols (L-iditol CAS: 488-45-9, galactitol CAS: 608-66-2, D-mannitol CAS: 69-65-8, D-glucitol CAS: 50-70-4, and myoinositol CAS: 87-89-8), adipic acid CAS: 124-04-9, stearic acid CAS: 57-11-4, squalene CAS: 111-02-4, andβ-sitosterol CAS: 83-46-5.

The fragrant bolete, Suillus punctipes (Peck) Singer, is an edible mushroom with a unique aroma reminiscent of mushroom and citrus peel with an undertone of apricot. Thirty-five odorants were identified using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Fourteen odorants including those with flavor dilution (FD) factors ≥64 were quantitated using stable isotope dilution assays (SIDA). Some odorants with high OAVs included 1-octen-3-one (OAV 164368), 1-octen-3-ol (OAV 3421), linalool (OAV 812), and nonanal (OAV 487). An odor simulation model was prepared closely matching the aroma of the mushroom. Omissions experiments revealed that 1-octen-3-one, 1-octen-3-ol, (2E)-oct-2-enal, linalool, δ-dodecalactone, and a mixture of three aldehydes, octanal, nonanal, and decanal, were essential odorants for the aroma profile. Enantiomeric ratios were determined for several odorants employing chiral chromatography. The results from this study lay the groundwork for future studies in the aroma chemistry of S. punctipes and other mushrooms from the Suillus genus.

Oyster mushroom (Pleurotus ostreatus) is an edible mushroom of the kingdom Mycetae and belongs to the family Agaricaceae. Significant amount of oyster mushroom is grown in Odisha particularly in winter season, when there is shortage of paddy straw mushroom in the market. Though it has got all the nutritional factors compared to all other type of mushrooms, unlike paddy straw and button mushroom, oyster mushroom has a bland taste which is not very much liked by the consumers. Generally farmers do not get remunerative price for cultivating this type of mushroom because almost entire domestic trade is in the fresh form while most of the export is in the preserved form (canned or steeped). Current era is characterized by greater awareness about quality and, above all, with the demand for the readymade or ready-to-make food products. As mushrooms contain high moisture and are delicate in texture, these cannot be stored for more than 24 hours at the ambient conditions of the tropics. This leads to weight loss, veil opening, browning, liquefaction and microbial spoilage of the product making it unsaleable. Effective processing techniques will not only prevent the post-harvest losses but also result in greater remuneration to the growers as well as to the processors. The objective of the study was therefore, to prepare oyster mushroom value added products using both fresh and powdered oyster mushrooms and study the shelf life of mushroom ketchup in two different packaging materials like glass bottle and PET bottle and mushroom soup powder in LDPE pouch, HDPE pouch, PP pouch and aluminium foil. For storage, it was concluded that glass bottle storage is preferred for oyster mushroom ketchup and laminated aluminium pouch was considered the best for oyster mushroom soup powder.

Gecmisten gunumuze bircok mantar turu insanlar tarafindan farkli amaclar icin kullanilmaktadir. Kultur mantarlari, kullandiklari substratin icerigine bagli olarak farkli biyolojik etkiler gosterebilir. Bu calismada 5 farkli yetistirme ortamindan elde edilen Pleurotus citrinopileatus Singer mantarinin toplam antioksidan seviyeleri (TAS), toplam oksidan seviyeleri (TOS) ve oksidatif stres indekslerinin (OSI) belirlenmesi amaclanmistir. Elde elde edilen mantarlar Soxhlet cihazinda etanol ile ekstrakte edilmistir. Ekstraktlarin TAS, TOS ve OSI degerleri Rel Assay kitleri kullanilarak belirlenmistir. En yuksek TAS (3.125±0.038), TOS (10.786±0.313) ve OSI (0.345±0.014) degerleri %90 kayin talasi +%10 kepek ortaminda yetistirilen mantarlarda belirlenmistir. En dusuk TAS (2.316±0.042), TOS (1.246±0.044) ve OSI (0.054±0.001) degerleri ise %100 kavak talasi ortaminda yetistirilen mantarlardan elde edilmistir.

Edible species of mushrooms, which grow naturally and have important ecological tasks, are collected and consumed as foodstuff in our country as well as in many regions of the world. Many studies to determine the chemical structure of the mushrooms have revealed that they are valuable nutrient sources in terms of essential fatty acids, essential amino acids, vitamins and minerals. It is especially preferred by people who are dieting because they are poor in terms of calories and fat. The aim of this study was to determine the fatty acid contents of Cyclocybe aegerita (V. Brig.) Vizzini and Hygrophorus eburneus (Bull.) Fr. mushrooms samples collected from natural environment. Mushroom samples, which are the material of our study, were collected in Tokat during field trips. The analyzes were performed by GC-MS instrument (Agilent 7890 GC/5970 MS Series-SantaClara, CA, USA) after obtaining methyl esters of fatty acids. At the end of the studies, palmitic (C16:0), stearic (C18:0) , oleic (C18:1) and linoleic acid (C18:2) from C. aegerita samples; myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and nervonic acid (C24:1) from H. eburneus samples were determined in different proportions. The highest amount of fatty acid was found linoleic acid in C. aegerita with proportions of 54.33% and oleic acid in H. eburneus samples with proportions of 47.80%. In addition to also in the both mushroom species, total saturated fatty acid rate was higher than total un saturated fatty acid rate.

Suillus granulatus is a valuable wild edible mushroom with a strong umami taste. Different grades of S. granulatus were dried by different methods, including natural air drying (ND), hot air drying (HAD), vacuum drying (VD), and freeze drying (FD). Results showed that VD samples of all grades had the highest equivalent umami concentration (EUC) value (P

Wild edible mushrooms are rich in nutritions and popular among people, but wild edible mushrooms easily accumulate potentially harmful trace elements, and excessive intake will harm health. The aim of this study was to investigate the potential health hazards of long-term intake of wild edible mushrooms in Yunnan Province, China. The concentrations of trace element (As, Cd, Cr, Cu, Hg, Pb, Ni, and Zn) in 19 species of wild edible mushrooms in Yunnan Province were determined by inductively coupled plasma mass spectrometry (ICP-MS). Further processing of the data, the potential health risk assessments of consumers were evaluated by the target hazard quotient (THQ), hazard index (HI), and incremental lifetime cancer risk (ILCR), respectively. Results showed that concentrations of trace element in wild edible mushrooms decreased in the order of Zn > Cu > As > Ni > Cr > Cd > Pb > Hg. Compared with the maximum standard by the WHO/China, the averages of As, Cd, Cr, Hg, and Zn were significantly greater than the standard. Among the tested wild edible mushrooms, HI values of Leccinum crocipodium, Thelephora ganbajun, Lactarius luteolus, Tricholoma matsutake, and Polyporus ellisii were more than 1. Thus, Leccinum crocipodium, Thelephora ganbajun, Lactarius luteolus, Tricholoma matsutake, and Polyporus ellisii are the main sources of risk. The value of THQ in ascending order was as follows: Pb (0.11) < Cd (0.75) < As (4.27) < Hg (6.87). Thus, Hg are the primary sources of health risk in the wild edible mushrooms in Yunnan Province. ILCR(As) values of Thelephora ganbajun, Tricholoma matsutake, Laccaria amethystea, and Polyporus ellisii were more than 10-4, these four samples are the primary sources of health risk. The mean values of ILCR for As in wild mushroom were 1.01 × 10-4. The results suggest that there was potential health risk to the consumer associated with the long-term consumption of wild edible mushrooms collected from Yunnan Province. We propose that the concentrations of trace element should be periodically monitored in wild edible mushrooms.

Wild edible mushrooms serve as a garnish that can be taken as routine health food or as functional food. They are enriched with myriad nutrients and bioactive compounds that can be developed into food supplements, hence conferring anti-diabetic, cardiovascular and immune-modulating properties. In the present investigation, four wild edible mushroom species viz., Apioperdon pyriforme, Helvella elastica, Morchella conica and Rhizopogon luteolus collected from different locations of Jammu and Kashmir were examined for their nutritional composition. Among these, Morchella conica revealed maximum protein (24.5 g/100 g) and crude fibre (4.8%). While the dried sporocarps of Rhizopogon luteolus possessed maximum total phenolic content (12.30 mg/g), Other components including total ascorbic acid content (1.71 mg/g) and total flavonoid content (0.78 mg/g) were present in maximum proportion in fruit bodies of Rhizopogon luteolus and Helvella elastica, respectively. Furthermore, considering the fact that wild mushrooms have good bioaccumulation potential, these wild edible mushrooms were also assessed for their mineral contents such as Cu, Fe, Zn and Mg. Amongst these, Fe was found present in higher concentration ranging from 165.5–547 ppm followed by Zn (22.2–84 ppm) and Mg (22.4–55.5 ppm). Concentration of copper was found to be lowest in the investigated wild edible mushrooms (23.1–44.5 ppm). However, no copper was detected in Rhizopogon luteolus. The present study demonstrates that the investigated mushrooms are rich in nutrients and essential minerals specifying that they may be further used as functional elements in the composition of innovative food products.

Chemical investigation on the peels of the cultivated edible mushroom Wolfiporia cocos led to the identification of 13 diterpenes and 4 steroids, including two new abietane diterpenes (1 and 2) and one new pregnane steroid (14). Structures of new compounds were determined by analysis of NMR, MS, and electronic circular dichroism (ECD) data. All compounds were evaluated for cytotoxicity (K562 and HepG2), antimicrobial and anti-inflammatory activity. Compounds 15, 17 showed strong cytotoxicity on K562 cells with the IC50 values of 5.4 and 7.5 μM, respectively. Compounds 4, 9 and 17 displayed medium antibacterial activity against Staphylococcus aureus with MICs of 31.3, 48.5 and 12.5 μM, respectively. Compounds 1-10, 14 and 16 showed inhibitory activity on the NO (nitric oxide) release in LPS-induced RAW 264.7 cells with IC50 values at the range of 16.8–75.8 μM. This work confirms the potential of peels of W. cocos in the treatment of infection diseases.

Employing isotope incubation studies, the biosynthetic pathway leading to a series of benzylic derivatives was elucidated in the fermentation broth of the edible mushroom Ischnoderma resinosum (P. ...

This study investigated the suitability of Orange Fleshed Sweet Potato (OFSP) and sclerotium of Pleurotus tubberegium in the production of cookies. Cookies were prepared from the blends of OFSP and sclerotium in varying proportions of 100:0, 90:20, 80:20, 70:30 and 0:100, respectively while wheat flour (100%) was used as control. The proximate composition, free sugars, water soluble vitamins and mineral contents were determined. The sensory attributes were also evaluated using descriptive test. The moisture, protein, fat, ash, crude fibre and carbohydrate content of cookies samples were in the range of 12.04–15.33%, 5.66–11.02%, 9.72–10.44%, 1.01–3.68%, 1.01–3.68% and 62.34–67.22%, respectively. The OFSP based cookies contained appreciably higher amount of minerals and water-soluble vitamins than the control. The 30% supplemented OFSP cookies had the highest content of Iron (30.56 mg/100 g) and Zinc (5.43 mg/100 g). This study demonstrated that OFSP and sclerotium of Pleurotus tubberegium can be used to produce nutritionally improved cookies with acceptable sensory characteristics as a food based approach in addressing malnutrition in developing countries. Keywords: Orange fleshed sweet potato, Mushroom, Cookies, Chemical composition, Sensory evaluation

Ribotoxin-like proteins (RL-Ps) represent a novel specific ribonuclease family found in edible mushrooms and are able to inhibit protein synthesis. Here, we report the characterization and cytotoxic effects of four novel RL-Ps, named eryngitins, isolated from fruiting bodies of the king oyster mushroom (Pleurotus eryngii). These proteins induced formation of α-fragment from rabbit ribosomes, characteristic of their enzymatic action. The two 15 kDa eryngitins (3 and 4) are considerably more thermostable than the 21 kDa ones (1 and 2), however their overall structural features, as determined by far-UV CD spectrometry, are similar. Complete in vitro digestibility by pepsin-trypsin, and lack of cytotoxicity towards human HUVEC cells suggest low toxicity of eryngitins, if ingested. However, eryngitins exhibit cytotoxic action against insect Sf9 cells, suggesting their possible use in biotechnological applications as bioinsecticides. This cytotoxicity was not enhanced in the presence of cytolytic protein complexes based on aegerolysin proteins from Pleurotus mushrooms.

Made available in DSpace on 2022-04-29T08:30:06Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-11-30 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundacion Araucaria Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Exploratory factor analysis was applied to determine the chemical differences between fruitbodies of three Agaricus subrufescens mushroom strains [from Japan (JP), Brazil (ABZ), and Belgium (T2)] grown with handmade and commercial supplements. The composition of the ABZ strain cultivated with agro-industrial waste supplement presented a high nutritional composition regarding the amounts of fibre and protein, similar to mushrooms cultivated with the commercial supplement. The chromatographic fingerprints obtained for T2 and JP strains grown with commercial supplements presented similar profiles compared to those cultivated with the supplement based on peanut and the mix of supplements. The chromatographic analysis also showed that the similarities are correlated with the relative abundance of antioxidant compounds annotated by HPLC-MS, such as vanillic acid deoxyhexoside, caffeic acid hexoside, catechin hexosemalonate, digallic acid, cinnamic acid derivative, and p-coumaroylmalic acid. This study showed that handmade supplements based on agro-industrial waste could be viable alternatives for replacing high-cost supplements. Laboratory of Phytochemistry and Biomolecules (LabFitoBio) Department of Chemistry State University of Londrina (UEL) Laboratory of Chemometrics in Natural Sciences (LQCN) Department of Chemistry State University of Londrina, 6001 Nuclei of Bioassays Biosynthesis and Ecophysiology of Natural Products (NuBBE) Department of Biochemistry and Organic Chemistry Institute of Chemistry São Paulo State University (UNESP) Faculty of Agrarian and Technological Sciences São Paulo State University (UNESP) Nuclei of Bioassays Biosynthesis and Ecophysiology of Natural Products (NuBBE) Department of Biochemistry and Organic Chemistry Institute of Chemistry São Paulo State University (UNESP) Faculty of Agrarian and Technological Sciences São Paulo State University (UNESP)

Lentinula edodes (shiitake) is a popular nutritious edible mushroom with a desirable aroma and flavor. Traditional cultivation of L. edodes on beds of logs has been replaced by cultivation on sawdust, but the effects of cultivation changes on L. edodes mushrooms have not been well characterized. We determined the metabolic profile, bioactive compounds, and antioxidant capacity in L. edodes grown on log or sawdust substrates. Metabolic profiles of L. edodes extracts were determined by 1H nuclear magnetic resonance (NMR) and ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry. Principal component analysis score plots from 1H NMR analysis showed clear differences between samples. Concentrations of primary metabolites, especially amino acids, generally decreased in L. edodes grown on logs compared to sawdust. Phenolic compounds showed variations in concentration depending on the cultivation method. Bioactive compounds and their antioxidant capacity were analyzed spectrophotometrically. L. edodes cultivated on logs had high concentrations of bioactive compounds with strong antioxidant capacity compared to L. edodes cultivated on sawdust. Thus, the concentration of primary metabolites was high in L. edodes grown on sawdust, which produces a high growth rate. In contrast, log-cultivated L. edodes, which were similar to wild mushrooms, had high levels of bioactive compounds and high antioxidant capacity. This information is useful for determining optimal cultivation conditions for nutritional and medicinal uses of L. edodes mushrooms.

lt;bgt;Background and Objective:lt;/bgt; Edible mushroom laccases are one of the most attractive enzymes applicable in numerous industrial sectors. The purpose of this research is to construct monokaryotic strains from selected isolates of edible mushrooms and to study the effects of inducers on laccase production under solid-state fermentation.lt;bgt;Materials and Methods:lt;/bgt; Isolation of local commercial strains of edible mushrooms was carried out from the pileus region using standard laboratory techniques. The laccase production was carried out using 40 mM 2,6-Dimethoxyphenol (2,6-DMP) and 40 mM guaiacol as substrate. The generation of monokaryotic strains was performed by mycelium homogenization in sterile water and regrowth in an appropriate medium. Laccase production and study of the effects of inducers on laccase production were then studied.lt;bgt;Results:lt;/bgt; Laccase production of native and monokaryotic strains distinguished these strains into three groups: HIGH-(KK24, KK25), MEDIUM-(KK26, KK1, KK5 and KK23) and LOW (KK13, KK8). Reduced activity was found in almost all isolates after 14 days of inoculation. The effect of pure copper sulfate, copper sulfate with DMP, Tween80 and synthetic melanoidin was studied at 7 and 14 days. KK24 and KK25 showed their positive response to all inducers about 1.5-2.5 folds of activity to their native strains.lt;bgt;Conclusion:lt;/bgt; Eight strains of local and commercial mushrooms were isolated and purified. The corresponding monokaryotic strains were generated from chemical dedikaryotization. Studies of laccase production showed that KK24 and KK25 were high laccase producer's throughout the incubation period. The addition of inducers augmented laccase activity in KK24 and KK25 along with their corresponding monokaryotic strains.

The purpose of this study was to evaluate the concentration of PAHs and health risk in edible mushrooms using magnetic solid phase extraction (MSPE) and gas chromatography/mass spectrometry (GC/MS) method. Based on the results, the concentration of total PAHs was in the range from 0.82 to 6.25 µg/kg (with the means of 3.85 ± 0.24 µg/kg). In this study, acenaphthylene (Ace) had the maximum mean level in mushroom samples (0.84 ± 0.19 μg/kg) and benzo(a)pyrene (BaP), acenaphthene (Ac), phenanthrene (Pa), dibenzo[a,h]anthracene (DahA), benzo(a)anthracene (BaA), fluoranthene (Fl), indeno[1,2,3-cd]pyrene (IP) and benzo[g,h,i]perylene (BgP) had minimum mean level (non-detected). The highest mean values of total PAHs (4.88 ± 0.30 μg/kg) was detected in grilled mushroom samples and lowest mean of total PAHs (2.77 ± 0.04 μg/kg) was detected in raw mushroom samples. The concentration of contamination in edible mushrooms was raw grilled, respectively. Furthermore, heat map visualization was applied to evaluate the relationship between the quantity and type of 16 PAHs in edible mushroom samples. Ultimately, the incremental lifetime cancer risk in edible mushrooms for adults and children was 6.85E-08 and 3.47E-07, respectively, which was lower than the acceptable risk limit (10–6) and all of the edible mushrooms sold in Tehran were considered safe for consumers.

The physicochemical, nutritional and sensory properties of flours, doughs and tortillas made with traditional nixtamalization (TN) and ecological nixtamalization (EN) and enriched (9%) with the traditional maguey mushroom (Pleurotus agaves) were analysed. EN resulted in flours and tortillas having a greater content of bioactive compounds than that of TN flours, which represents a production process of maize tortillas containing high amounts of antioxidants. The addition of mushrooms to EN flours improved their sensory properties, whereas the addition of mushrooms to TN flours decreased them. The amount of P. agaves added to tortillas was equivalent to 3% enrichment with β-glucans. The edible mushroom P. agaves, highly appreciated in many Mexican regions, improved the nutritional and sensory quality of blue maize tortillas when added to flours prepared by EN. A new product was developed using local traditional foods of complementary nutritional value.