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Background The emergence of resistance to commonly used antibiotics by human infections occurred mostly due to their overuse, that prompted individuals to pursue novel and innovative treatments. The phytochemical characteristics, antibacterial activity, and cytotoxicity of MCF7 cells were evaluated in two Pleurotus spp. mycelial extracts in this work. Methods Pleurotus djamor and Pleurotus florida mycelial extracts from pure cultures were tested for antibacterial activity by a well-diffusion assay and antimicrobial activity against mold fungi was evaluated for biomass inhibition. Mycelial extracts were obtained from dichloromethane extracts and their biophysical characteristics are analyzed by UV–vis spectrum and FTIR analysis. By spraying detection reagents onto TLC plates, the chemicals in dichloromethane extraction of chosen mushroom fungus mycelia were identified. Using the MTT test, the cytotoxic effect of dichloromethane extracts of selected mushroom fungi was evaluated on MCF7 Cell lines. Results Mycelial extracts of P. djamor and P. florida exhibited significant antimicrobial effect on the bacterial and fungal pathogens tested. Dichloromethane mycelial extracts were obtained using soxhlet extraction which response positive for various phytochemical analysis. Detection of metabolites in thin layer chromatography using spray reagents documented one of few first accounts on flavonoids, anthroquinone and terpenoid compounds in P. djamor and P. florida. P. djamor and P. florida had dose-dependent antiproliferative activity against MCF7 cells, with an inhibitory impact of 55.72% and 64.47% percent at 125 μg/mL, respectively. Conclusion The study has reported the identification with the potent biological activity of some of the key bioactive components present in DCM extracts from the mycelia of P. djamor and P. florida.

Las sopas son uno de los alimentos más importantes para los mexicanos. Sin embargo, por su alto contenido de carbohidratos, poca fibra y proteína, se caracterizan por estar desbalanceadas nutrimentalmente. El hongo Pleurotus incrementa la calidad nutricional de los alimentos (sopa de vegetales, snacks y pan de caja, por ejemplo). Las pastas son de bajo valor biológico por carecer de lisina; en cambio, Pleurotus columbinus posee aminoácidos esenciales, por lo que, al elaborar una pasta en combinación con este hongo, se obtendría una mayor calidad nutricional. Este trabajo muestra que la proteína de las pastas se incrementó en porcentajes de 32.15 % hasta 79.27 %, no hubo cambio en las propiedades físicas (tiempo de cocimiento y absorción de agua), a excepción de la desintegración, que se incrementó de 6.4 % hasta 8.5 %. La harina del hongo incrementa la cantidad proteínica de la pasta, lo cual ayudaría a mejorar la alimentación de la población.

Pleurotus ostreatus (oyster mushroom) synthesizes enzymes that degrade lignin, cellulose, and hemicellulose. The objectives of this study were to evaluate the effect of Pleurotus ostreatus spent substrate (POSS) on whole-plant corn silage (WPCS) chemical composition, antioxidant capacity, lignin monomers, and in vitro digestibility, as well as the performance of lactating goats fed corn silage treated with different levels of POSS. In experiment 1, 4 levels of lignocellulolytic enzymes were tested in a complete randomized design: 0, 10, 20, and 30 mg of lignocellulosic enzymes per kilogram of fresh matter, 4 replicates per treatment (vacuum-sealed bags). The bags were opened 60 d after ensiling. In experiment 2, corn silage treated with 3 enzyme levels (0, 10, or 30 mg/kg of fresh matter) was fed to lactating goats as part of the total mixed ration. Nine lactating Saanen goats (62.68 ± 7.62 kg BW; 44 ± 8 d in milk; 2.91 ± 0.81 kg of milk/day, mean ± SD) were assigned to three 3 × 3 Latin squares. Data were analyzed using the GLIMMIX procedure of SAS (version 9.4, SAS Institute Inc.), and means were compared by linear and quadratic orthogonal contrast. In experiment 1, neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, and cellulose quadratically decreased in the WPCS treated with POSS. At the nadir point, POSS decreased NDF by 14.1%, ADF by 19.5%, lignin by 9.07%, and cellulose by 22.1% compared with the untreated silage. Therefore, POSS led to a quadratic increase in in vitro dry matter digestibility of WPCS (+8.88% at the vertex) compared with the untreated silage. In experiment 2, POSS quadratically increased the in vivo total-tract ADF digestibility. Also, the concentration of polyphenols in the milk of goats linearly increased with the addition of POSS, and no differences were observed among treatments for milk yield and composition. In summary, adding 10 mg of lignocellulolytic enzymes from POSS per kilogram of fresh matter of whole-plant corn at ensiling had a more evident reduction in lignin and cellulose concentration, leading to greater in vitro digestibility, as well as greater in vivo ADF digestibility; however, milk yield was not different among treatments.

ome of the most powerful natural antimicrobial compounds originate from filamentous fungi. However, due to the diversity of compounds from plant and fungal origin, separation, isolation, and identification of bioactive constituents can be a long and tedious process. This study explores the effectiveness of thin layer chromatography (TLC) in combination with bioautography in the separation and identification of bioactive compounds from several filamentous fungi. Ultra-performance liquid chromatography coupled to photodiode array detector (UPLC-DAD) was employed to quantitatively identify phenolic composition. The total phenolic content of the selected filamentous fungi ranged from 31.85 mg g−1 to 101.77 mg g−1. Additionally, liquid chromatography mass spectrometry (LC/MS) determined the most abundant fatty acids were linoleic, palmitic, oleic, and stearic acid. Submerged cultivation of Grifola frondosa, Monascus purpureus, Lentinula edodes, Trametes versicolor and Pleurotus ostreatus proved to be an effective method to produce natural antimicrobial compounds.

The species Pleurotus ostreatus is a commercially, gastronomically, and biotechnologically important fungus. Its strain variability has been little researched. The study provides an evaluation of 59 oyster mushroom production strains in terms of the ability to accumulate selected metals in the cap and stipe. The fruiting bodies were grown under identical model conditions on straw substrate. Metal concentrations (ET-AAS) in dry fruiting bodies ranged in values 1.7–22.4 mg kg−1 for Al, 2.6–9.7 mg kg−1 Ba, 199–4560 mg kg−1 Ca, 1.7–12.0 mg kg−1 Cu, 12–120 mg kg−1 Fe, 16,000–49,500 mg kg−1 K, 876–2400 mg kg−1 Mg, 0.39–11.0 mg kg−1 Mn, 46–920 mg kg−1 Na and 11–920 mg kg−1 for Zn. More Cu, Fe, K, Mg, Mn, Zn accumulated in the cap, while in the stipe Ba was amassed. No significant difference was found between Al, Ca and Na between the accumulation in the cap and the stipe. Furthermore, the dependence of metal uptake from the substrate depending on the fortification of the substrate was confirmed. Statistically significant (p < 0.05) synergistic relationships were shown in pairs Al and Ba, Al and Fe, Ba and Na, Ba and Ca, Ca and Na, Cu and Fe, Fe and Mn, Fe and Zn, K and Mg, K and Mn, K and Zn, Mg and Mn, Mg and Na, Mg and Zn and Mn and Zn in the substrate without the addition of sodium selenate to the substrate. Altered relationships were observed after the application of sodium selenate to the substrate, synergism of Se and Ni, Se and Co and Se and Hg, Cu and Mn, Cu and Fe, Zn and Co, Zn and Ni, Zn and Hg, Mn and Fe, Mn and Cr, Co and Ni, Co and Hg, Ni and Hg, Pb and Cd. The findings of the study may help in the selection of production strains with hypercumulative properties for a particular metal and subsequent use in the addition of fortified fruiting bodies (e.g., with Zn). Based on the study the strains less sensitive to the accumulation of hazardous metals is possible to select for large-scale production, which is important from the perspective of food safety.

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould count, Escherichia coli count, Bacillus cereus count, and Listeria monocytogenes count, while the physicochemical analyses were pH, water activity, colour, and firmness. Grey oyster mushroom stored at 4 °C showed increasing trend in all microbial counts. A similar trend was observed at 25 °C, but with higher microbial counts except for L. monocytogenes which had a slight reduction from 1.82 ± 1.16 at day 0 to 0.24 ± 0.34 log CFU/g at day 6. The pH of grey oyster mushroom was quite stable when stored at 4 °C (6.42 ± 0.03 at day 0 to 6.46 ± 0.21 at day 12). A decrease in pH was observed when the mushroom was stored at 25 °C (6.42 ± 0.03 at day 0 to 5.38 ± 0.93 at day 6). The Browning Index (BI) increased which indicated by the colour changes on the mushroom cap (front and back) especially at 25 °C. Firmness analysis carried out on mushroom cap and stalk showed a decreasing trend during storage, at which 25 °C displayed prominent loss of firmness in cap and stalk as compared to 4 °C. In conclusion, slower deterioration was observed in grey oyster mushroom stored at 4 °C as compared to 25 °C. This is based on lower microbial counts, and minimal changes in pH, BI, and firmness of grey oyster mushroom.

BACKGROUND The growing food-feed-fuel competition, declining availability of traditional feeds, higher prices, and the urgent need to provide long-term sustainability for animal production have all triggered global research into the optimum extraction of energy and nutrients from lignin-rich plant biomass. Recent studies have shown that the Pleurotus species of white rot fungus can selectively degrade lignin in lignin-rich plant biomass; however, its effectiveness in selectively degrading lignin depends on the type of substrate and species of fungus. This study was therefore designed to treat wheat straw, rice straw, and corn cob, with Pleurotus eryngii, P. ostreatus, and P. florida for 30 days under solid-state fermentation, to identify a promising fungus-substrate combination for the selective degradation of lignin and optimal improvement in the nutritional value and digestibility of each substrate. RESULTS The type of fungus strongly influenced (P

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

The contamination of foods and feeds with mycotoxins has been an issue of global significance. For mycotoxin detoxification, enzymatic biodegradation using laccase has received much attention. In this study, a laccase gene lac2 from the fungus Pleurotus pulmonarius was expressed in the Pichia pastoris X33 yeast strain to produce recombinant proteins. Enzymatic properties of recombinant Lac2 and its ability to degrade zearalenone (ZEN) and Aflatoxin B1 (AFB1) in the presence of four mediators (ABTS, TEMPO, AS and SA) were investigated. Result showed that the optimum pH and temperature of recombinant Lac2 were 3.5 and 55 °C, respectively. Lac2 was not sensitive to heat and stable under both acidic and alkaline conditions. Lac2-ABTS and Lac2-AS were efficient systems for ZEN degradation over a wide range of pH (4–8) and temperature (40–60 °C). Lac2-AS was the most efficient system for AFB1 degradation, reaching 99.82% of degradation at pH 7 and 37 °C after 1 h of incubation. Finally, the Lac2-mediator oxidation products were structurally characterized. This study lays a solid foundation for the application of Lac2 laccase combined with AS for degrading mycotoxin in food and feed.

Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sensory flavour. The study was aimed to select the optimal parameters of moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from oyster mushrooms by response surface method (RSM) was conducted with 3 factors including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw materials, v/w)] and fermentation time (50-70 days). The central composite design used for optimizing the effect of salt concentration, amount of brine and fermentation time showed that the parameters were in agreement with the quadratic regression models well with R2 >0.95. Based on the response surface plots, the optimal parameters of moromi fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical composition (reducing sugar, amino protein, total acids) and the bioactive compounds (βglucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were 258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively

This study investigated the potential functions of Pleurotus florida (an edible mushroom) in the biodegradation of gas oil at concentrations of 0 (control), 2.5, 5, and 10% (V: V) for 30 days. The gas oil increased dry weight and protein concentration in all treatments (by an average of 19.5 and 108%, respectively). Moreover, the pH, surface tension (ST), and interfacial tension (IFT) were reduced by the mushroom supplementation. The lowest surface tension (31.9 mN m−1) and the highest biosurfactant production belonged to the 10% gas oil treatment (0.845 ± 0.03 mg mL−1). The results demonstrated that the adsorption isotherm agreed well with the Langmuir isotherm. The maximum Langmuir adsorption capacity was calculated at 0.743 mg g−1 wet biomass of P. florida. The fungal supplementation efficiently remedied the total petroleum hydrocarbons (TPHs) by an average of 55% after 30 days. Gas chromatography (GC) analysis revealed that P. florida effectively detoxified C13–C28 hydrocarbons, Pristane, and Phytane, implying its high mycoremediation function. The toxicity test showed that mycoremediation increased the germination by an average of 35.82% ± 8.89 after 30 days. Laccase activity increased significantly with increasing gas oil concentration in the treatments. The maximum laccase activity was obtained in the 10% gas oil treatment (142.25 ± 0.72 U L−1). The presence of pollutants was also associated with induction in the tyrosinase activity when compared to the control. These results underline the high mycoremediation capacity of P. florida through the involvement of biosurfactants, laccase, and tyrosinase.

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.

In this study, alcohol extracts of Pleurotus sajor-caju and Pleurotus ostreatus which are edible mushroom species were obtained and their extract contents were determined by GC-MS. Antioxidant content of these alcohol extracts were determined with 2-2-diphenyl, 1-picrylhydrazyl (DPPH). Antimicrobial activity of alcohol extracts were determined on Klebsiella oxycota, Pseudomonas aeruginosa, Staphylococcus aureus, Corynobacterium diphtheria, Enterococcus faecalis, Escherichia coli, Serratia marcescens, Bacillus cereus and Bacillus thuringiensis bacteria, and Rhodotorula glutinis and Candida albicans yeasts. Moreover, this study indicated the anti-quorum sensing activity of the tested mushroom extracts against Chromobacterium violaceum CV026. P. sajor-caju and P. ostreatus alcohol extract compositions were determined with GC-MS. According to GC-MS results, 20 different compounds were found in P. sajor-caju and P. ostreatus alcohol extract. Hexadeconoic acid, linoleic acid, octadecanolacid,2,3-dihydroxypropyl ester and palmitic acid were found in both mushroom extracts. Because they contain a high content of fatty acids, alcohols, aldehydes, ketones and terpenoids, these extracts can be used both as antimicrobial, anticancerogenic, antioxidant and antiaging agents or can be consumed as a food supplements.

Supplementary data to this article can be found online at https://doi. org/10.1016/j.foodchem.2022.132525., Powdered Pleurotusostreatus (PO) was tested for the detoxification of ochratoxin A (OTA) and zearalenone (ZEN) through in vitro gastrointestinal digestion in the absence and presence of ground feed and cornmeal. Ochratoxin was detected in the chromatograms after OTA elimination, suggesting the presence of an OTA-hydrolytic enzyme in the PO, whereas ZEN was adsorbed by PO. OTA was totally eliminated at pH 5 and 7, while ZEN was better adsorbed at pH 3. In simulated gastrointestinal conditions conducted without feed matrices, PO eliminated OTA by 85% and ZEN by 23% at the end of the intestinal phase. When digestions were conducted with ground feed and cornmeal, PO eliminated OTA by 13 and 34%, and ZEN by 20 and 2%, respectively. PO demonstrated great potential for OTA detoxification, but the feed matrices adsorbed the mycotoxins, reducing their bioaccessibility considerably in the oral and gastric phases and negatively influencing PO detoxification capacity., This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and the Project ColOsH 02/SAICT/2017 (POCI-01- 0145-FEDER-030071) also by the European Regional Development Fund (ERDF) through the Competitiveness Factors Operational Program – Norte 2020, COMPETE and by National Funds through the FCT - under the project AgriFood XXI (NORTE- 01-0145-FEDER-000041). Luís Abrunhosa acknowledges FCT for the assistant research contract CEE CIND/00728/2017. Alondra Gonzalez ´ acknowledges FCT for the Ph.D. Grant SFRH/BD/06268/2021., info:eu-repo/semantics/publishedVersion

The study demonstrated that cultivation of Pleurotus ostreatus var. florida, Pleurotus eryngii, Pleurotus cornucopiae and Pleurotus djamor on selenium enriched substrate did not significantly affect biological efficiency (%), but total soluble protein content, total phenolic content, flavonoid content and free radical scavenging activity (%) were found to be significantly improved in Se enriched fruit bodies as compared to the control. Elemental analysis of the Se biofortified Pleurotus mushrooms through SEM-EDS showed signals characteristic for selenium on surface of P. ostreatus. var. florida and P. djamor confirming that selenium was incorporated into the cell wall of these fruiting bodies. The Se content was found to be 22.34 μg g−1 dw in Se enriched wheat straw and 0.059 μg g−1 dw in respective non-enriched wheat straw. Se contents of Se-enriched fruit bodies were found to be higher compared to non-enriched Pleurotus spp. FT-IR spectra of proteins from Pleurotus spp. indicated an increase in the flexibility, unfolding, hydrophilicity of the proteins upon Se supplementation.

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However, the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing, a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40, 45, 50, 55oC), pH (4.5, 5.0, 5.5, 6.0) and extraction time (4, 6, 8, 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50oC, pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract, the content of saccharose, reducing sugar, total protein, amino acids, lysine, β-glucan, total phenolic and total flavonoid was 15.13 g, 19.41 g, 43.65 g, 7.96 g, 0.82 g, 10.63 mg, 62.60 mg TAE, 5.54 mg QE, respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe2+/100 g dry matter and that measured by scavenging 2,2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32%.

Four Pleurotus spp. fungi (P. diamor, P. eryngii, P. sajor-caju, P. citrinopileatus) were compared for their potential to improve nutritional value of corn stover as ruminant feed. Corn stover was inoculated with the fungi under solid-state conditions and their results showed that P. sajor-caju and P. eryngii were better than the other two species of Pleurotus with respect to decreasing the acid detergent lignin (ADL) (8.99 vs 9.88 vs 10.16 vs 10.46). In contrast, P. eryngii had lower ability to degrade cellulose (13.38%). Corn stover treated with P. citrinopileatus had the highest crude protein (CP) content (7.65%), whereas treatment with P. sajor-caju resulted in the highest increase in essential amino acids (55.11%). Although fungal pre-treatment of lignocellulosic biomass does not always result in high-quality feed, overall, P. eryngii and P. sajor-caju improved the nutritive value of corn stover as a ruminant feed.

Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition of hemp seed protein ingredients and 67.4% in the wheat flour sample with the addition of soy protein isolate. The sample with Pleurotus flour had the lowest degree of soaking (C2=0.226). The gelatinization of the starch took place at different temperatures depending on the sample, being between 79.1-84.5°C. The temperature range for enzymatic activation was between 86.4-88.8°C. The rheological characteristics of the samples are influenced by the type of added flour and the amount of protein present in each sample.

Mushrooms have been used since centuries for the treatment of different diseases and efforts were made to isolate different compounds from the mushrooms responsible for medicinal activities. Among the mushroom genus Pleurotus is worldwide in distribution due to their medicinal properties such interventions ameliorate hepatic lipid profiles, reduce inflammation and oxidative stress, noticeable antioxidant, antiinflammatory, antimicrobial, antitumor and analgesic properties. These properties are attributed mainly to polysaccharides synthesized by Pleurotus. The aim of current study is to improve of Exopolysaccharide production by Pleurotus sapidus through manipulation of different culture and environmental conditions using response surface methodology (RSM). Plackett–Burman design indicated that; shaking, starch, and incubation temperature are the most effective parameters. Box–Behnken RSM indicated that; the optimum concentration for each parameter was: 148.9 rpm for shaking, 30.1g/l starch, and 25.2 oC for incubation temperature. After production, EPS was extracted, purified, identified using Fourier transform infrared (FTIR), Nuclear Magnetic Resonance (¹HNMR) and High Performance Liquid Chromatography (HPLC). The result indicated that; it consisting of β-(1→3) glucans, β-(1→6) glucans branched, Chitin, Mannans, and Galactans with different concentrations in EPS. Exopolysaccharides extracted from Pleurotus sapidus showed antitumor, antiviral, antibacterial, anticoagulant and antioxidant activity.

Species of Pleurotus have gained tremendous interest due to its nutritional and various medicinal applications. The specific goals of this research work are to evaluate the effects of different carbon and nitrogen sources for mycelial biomass, average growth rate and exopolysaccharide (EPSs) production, estimation of total carbohydrate content and antioxidant activities of EPSs and determination of antibacterial properties of various extracts of Pleurotus flabellatus. The starch (3.84 ± 0.43 g/l and 0.55 ± 0.21 g/l/day) and peptone (1.57 ± 0.87 g/l and 0.22 ± 0.12 g/l/day) were the best (p

The mushrooms have contributed to the development of active ingredients of fundamental importance in the field of pharmaceutical chemistry as well as of important tools in human and animal health, nutrition, and functional food. This review considers studies on the beneficial effects of medicinal mushrooms on the nutrition and health of humans and farm animals. An overview of the chemical structure and composition of mycochemicals is presented in this review with particular reference to phenolic compounds, triterpenoids and sterols, fatty acids and lipids, polysaccharides, proteins, peptides, and lectins. The nutritional value and chemical composition of wild and cultivated mushrooms in Italy is also the subject of this review which also deals with mushrooms as nutraceuticals and the use of mushrooms in functional foods. The nutraceutical benefits of UV irradiation of cultivated species of basidiomycetes to generate high amounts of vitamin D2 is also highlighted and the ability of the muhsrooms to inhibit glycation is analyzed. Finally, attention is paid to studies on bioactivities of some Italian wild and cultivated mushrooms with particular reference to species belonging to the genus Pleurotus. The review highlights the potential of medicinal mushrooms in the production of mycochemicals that represent a source of drugs, nutraceutical, and functional food. Graphic abstract

The interest in discovering and developing natural antimicrobial has significantly increased due to consumer preferences for food that are free of chemical preservatives while still microbiologically safe. One of the best sourced natural antimicrobials is certain mushrooms as many of them not only have nutraceutical functions but also possess antimicrobial properties. For this work, matured mushroom (Pleurotus pulmonaris) was harvested, clean, dried, and milled into powder. Bioactive extracts were done in ratios of 25 g +200 ml, 50 g + 200 ml, and 100 g + 200 ml both for water and ethanol extracts. The treatments were tested against Escherichia coli and Staphylococcus aureus. The results showed that Escherichia coli and Staphylococcus aureus were resistant to water extract of mushroom at the concentrations used. Ethanol extracts showed that sample C containing 50 g of milled mushroom compounds had the highest diameter of inhibitory zone of 1.8 cm for Escherichia coli and 1.3 cm for Staphylococcus aureus. Results also indicated samples B and D were not significantly different from each other though there were microbial inhibitions. This report concludes that further study should be carried out to determine the effective of the extract on field crops and stored produce.

The wide industrial cultivation of Pleurotus eryngii (P. eryngii) has resulted in the massive production of mushroom residues (MR) with low-efficiency utilization. In the present study, the P. eryngii enzymatic residue polysaccharide (PERP) was obtained from the P. eryngii residues. The characterization analysis showed that PERP was polysaccharides comprised of five kinds of monosaccharides with molecular weight of 2.05 × 103 Da. PERP also showed rough surface and appeared as spherical structure dispersed in aqueous solution. The animal experiment analysis demonstrated that PERP exhibited potential anti-ageing effects on the brain, liver, kidney and skin, possibly by scavenging reactive radicals, improving the antioxidant status, supressing lipid peroxidation, enhancing organ functions and ameliorating histopathological damage. These results may provide a reference for the efficient utilization of P. eryngii residues in exploring MR-derived functional foods or drugs that delay the ageing process.

Due to the importance of Oyster mushrooms (Pleurotus species) as a source of food and medicine to man, they have been cultivated both on large and small scales or collected in the wild. The present study evaluated the different antioxidant activities, mechanisms of action and various health implications on human of Oyster mushrooms. Since a single study is not effective in determining the antioxidant property of mushroom, several in vitro assays were reviewed including scavenging activities of DPPH, superoxide, nitric oxide, hydroxyl and ABTS as well as Oxygen radical absorbance capacity (ORAC) activities among others. In vivo assays like enzymatic (catalase (CAT), superoxide dismutase (SOD), glutathione S-transferase (GST), glutathione peroxidase (GPx), glutathione reductase (GR), and ascorbate peroxidase (APx) and non-enzymatic (Ascorbic acid, Vitamin E and Glutathione (GSH)); using mice, rats and porcine brain were also reviewed. Oyster mushrooms extract scavenged free radicals and prevented oxidative stress both in vitro and in vivo, and can influence their activities as natural immune boosters and thereby affect human health positively. The review has revealed oyster mushrooms as functional foods enriched with antioxidants and a good potential to oppose the formation of reactive oxygen and nitrogen species, preventing oxidative stress and scavenging free radicals.

Objective: The study developed mushroom stalk residues as feed additives in the broiler diet for improving the growth performance and immunity of broilers as well as to increase the value of mushroom stalk residues.Methods: In total, 300 ROSS 308 broilers were randomly allocated into fifteen pens with five dietary treatments: i) control, basal diet; ii) CMWM, supplemented with 1% Cordyceps militaris waster medium (CM); iii) CMPE, supplemented with 0.5% CM+0.5% Pleurotus eryngii stalk residue (PE); iv) CMPS, supplemented with 0.5% CM+0.5% Pleurotus sajorcaju stalk residue (PS); v) CMFV, supplemented with 0.5% CM+0.5% Fammulina velutipes stalk residue (FV).Results: The chemical analysis results showed that CM extracts, PE extracts, PS extracts, and FV extracts contain functional components such as polysaccharides and phenols and have both 2, 2‐diphenyl‐1‐picryl‐hydrazyl‐hydrate scavenging and Ferrous scavenging capacities. The group CMWM saw increased body weight gain and feed conversion rate and the promotion of jejunum villus growth, but there is no significant difference in the intestinal bacteria phase. Antioxidant genes in the nuclear factor (erythroid-derived 2)-like 2 (Nrf2)- antioxidant responsive element pathway among the groups are significantly higher than that of the control group, especially in group CMWM.Conclusion: The mushroom stalk residues have antioxidant functional components, can improve the intestinal health and body weight gain of chickens, and can activate the antioxidant pathway of Nrf2 to increase the heme oxygenase-1 expression. The treatment with 1% CM was the most promising as a feed additive.

The annual consumption and production of oyster mushrooms (Pleurotus ostreatus) have continued to rise due to its nutritive and health-promoting benefits. Cultivated mushrooms are mostly grown in small to medium-scaled scale production plants that present hygienic challenges which could, in turn, increase associated foodborne pathogenic outbreaks. The present study aimed to investigate the shift in microbial ecologies of oyster mushrooms from pre-distribution (cultivation in bottles or on shelves) to post-distribution at supermarkets and open-air markets. Aerobic plate counts and coliforms were quantified using traditional microbiological techniques, and the microbiome associated with oyster mushrooms (n = 70) was analyzed using 16S rRNA amplicon sequencing for an enhanced level of bacterial microbiota profiling. Overall, coliforms recovered from pre-distribution bottle-cultivated mushrooms were 1.9 log CFU/g higher (p 0.05) than that of shelf-cultivated mushrooms. The mean aerobic plate counts of oyster mushrooms distributed to open-air markets was 1.2 log CFU/g higher (p 0.05) than packaged mushrooms from supermarkets while there were no significant differences in coliform counts. The pattern of bacterial composition differed by post-distribution channels, with oyster mushrooms collected from the open-air markets demonstrating the richest microbiome diversity. An increase in the relative abundance of Enterobacteriaceae (55-68 %) and Pseudomonadaceae (27-35 %) was observed in pre- and post-distribution mushrooms, respectively. However, no distinct bacterial microbiota differences were observed for the different cultivation methods or different geographical locations for each market type. The current findings add to our understanding of the effects of cultivation methods and commercial distribution channels regarding the microbiome of oyster mushrooms and may inform potential intervention strategies for future production and distribution processes. Furthermore, the tandem analyses of culture-dependent and culture-independent methods can provide more comprehensive information than that obtained when using each approach independently.

Two oyster mushrooms (Pleurotus eous P-31 and P. ostreatus EM-1) are under either cottage industry or semi-commercial cultivation in Ghana. The latter (P. ostreatus) is already well known to the public and on the shelf of some leading supermarkets. There is morphological resemblance between the two species making it difficult for the untrained eye to distinguish between them except for the colour difference. In this study, molecular methods were em­ployed to differentiate among the two species. The Internal Transcribed Spacer ITS 1 and ITS 4 regions of the rDNA of the two oyster species were amplified by the conventional PCR using the universal primer pair, ITS 1 and ITS 4 followed by restrictive digestion with enzymes, (Hh I, Hinf I, Rsa I and Hae III). The two species could not be separated based on the ampli­fied bands only, as both produced a characteristic band size of 650 bp. Gel profiling showing restrictive patterns generated by the four enzymes indicated that only the Hae III restrictive enzyme was effective in separating P. eous P-31 and P. ostreatus EM-1. This is the first record of the separation of the Ghanaian Pleurotus species by molecular methods indicating their genetic differences.

A wild Amazonian strain of Pleurotus ostreatus (Jacq.: Fr.) P. Kumm. was cultivated using local agroindustrial wastes-açai seeds (AS) and elephant grass straw (EGS)-as substrates and evaluated for its nutritional composition and bioactivities. Basidiomata presented higher contents of protein (27.19%) and dietary fiber (18.57%) when grown on AS, while lipids (2.26%), nonfiber carbohydrates (53.21%), and metabolizable energy (304.02 kcal/100 g) were higher on EGS substrate. Methanolic extracts of P. ostreatus grown on AS also provided a higher phenolic content (31.24 mg gallic acid equivalents/g extract) and greater antioxidant activity, scavenging 82.60% and 91.13% of DPPH· and ABTS·+ radicals, respectively, while chelating ability of Fe2+ was higher on EGS mushroom extracts (74.34%). Hemagglutinating activity of 1,997 HA U/mg protein was observed solely in the aqueous extracts of AS-grown mushrooms. Higher proteolytic activity was observed in aqueous extracts from mushrooms grown on EGS (219.10 U/mg protein), and their saline extract was the sole one with fibrinolytic activity (3.14 mm2). Both substrates and extractions yielded similar activity of protease inhibitors, with higher inhibition of serine than cysteine proteases. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis profiling showed protein bands related to lectins, proteases, fibrinolytic enzymes, and protease inhibitors. Thus, this wild Amazonian strain has great nutritional potential and produces biomolecules that can contribute to important applications in food, health, and industry.

A polysaccharide named PFP-1 was isolated from the Pleurotus geesteranus fruiting body, and potential investigations on ameliorating oxidative stress and liver injury against alcoholic liver disease (ALD) were performed in mice. The animal studies demonstrated that PFP-1 had hepatoprotective effects by improving hepatocellular histopathology, modulating alcohol metabolisms and restoring the serum lipid levels. Besides, PFP-1 could attenuate oxidative stress and inflammatory responses by activating the Nrf2-mediated signal pathways and regulating the TLR4-mediated NF-κB signal pathways. The characterization indicated that PFP-1 was a typical pyranose-polysaccharide in a triple-helical conformation, which was linked by t-β-Glcp, 1,6-α-Glcp and 1,2,6-α-Galp. And the characteristic properties of higher water solubility and appropriate molecular weights contributed to the superior bioactivities. The results demonstrated that PFP-1 could be used as a supplement for alleviating alcohol-induced liver damage.

The goal of this research was to improve the nutritive value of local wheat straw (WS) through treatment with fungi Pleurotus and to determine the nutrients digestibility using DaisyII technique. Results showed that fungal treated WS had more (P

The gut microbiota has been indicated to play a crucial role in health and disease. Apart from changes in composition between healthy individuals and those with a disease or disorder, it has become clear that also microbial activity is important for health. For instance, butyrate has been proven to be beneficial for health, because, amongst others, it is a substrate for the colonocytes, and modulates the host’s immune system and metabolism. Here, we studied the effect of a blend of three mushrooms (Ganoderma lucidum GL AM P-38, Grifola frondosa GF AM P36 and Pleurotus ostreatus PO AM-GP37)) on gut microbiota composition and activity in a validated, dynamic, computer-controlled in vitro model of the colon (TIM-2). Predigested mushroom blend at three doses (0.5, 1.0 and 1.5 g/day of ingested mushroom blend) was fed to a pooled microbiota of healthy adults for 72 h, and samples were taken every day for microbiota composition (sequencing of amplicons of the V3-V4 region of the 16S rRNA gene) and activity (short-chain fatty acid (SCFA) production). The butyrate producing genera Lachnospiraceae UCG-004, Lachnoclostridium, Ruminococcaceae UCG-002 and Ruminococcaceae NK4A214-group are all dose-dependently increased when the mushroom blend was fed. Entirely in line with the increase of these butyrate-producers, the cumulative amount of butyrate also dose-dependently increased, to roughly twice the amount compared to the control (medium without mushroom blend) on the high-dose mushroom blend. Butyrate proportionally made up 53.1% of the total SCFA upon feeding the high-dose mushroom blend, compared to 27% on the control medium. In conclusion, the (polysaccharides in the) mushroom blend led to substantial increase in butyrate by the gut microbiota. These results warrant future mechanistic research on the mushroom blend, as butyrate is considered to be one of the microbial metabolites that contributes to health, by increasing barrier function and modulating inflammation.

The present investigation aimed to study the physicochemical properties, nutritional indices, antioxidant properties, and hypoglycemic effects of dried pink oyster mushroom (Pleurotus djamor) powder. The yield of dried mushroom powder was 8.54%, the oil absorption capacity was 3.34 mL/g, and the swelling index was 0.33 mL/g. A qualitative analysis of mycoconstituents revealed that tannins, flavonoids, terpenoids, cardiac glycosides, and saponins were present in P. djamor. Free radical scavenging activity on 2,2-diphenyl-1-picrylhydrazyl was 6.22%. Hypoglycemic testing revealed that the highest (P0.05) glucose consumption by poultry hepatocytes was at 2 mL of mushroom extract at 100 mg% glucose exposures, followed by 200 and 150 mg% exposures. These results indicated that P. djamor powder can be used to lower the risk of lifestyle diseases, including diabetes, and to alleviate malnutrition.

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 Soup could be used as an alternative to a meal as many of its nutrients could potentially fulfill the body's nutritional requirements. It is very practical and only takes a short time to prepare. In this study, the usefulness of supplementing dried vegetable soup mixtures with mushrooms and other vegetables to enhance its nutritional value was observed. Methods This study was carried out in order to develop a mixed soup powder supplemented with pearl oyster mushrooms, some legumes, and other vegetables. Eight formulas were prepared using different variations. Freeze-drying was used for pearl oyster mushroom and conventional drying (hot air) was applied for the other vegetables. The methods of Check-All-That-Apply (CATA) and Quantitative Descriptive Analysis (QDA) were applied for sensory evaluation and analysis. Results Out of the eight formulas of soup which were prepared, formula 8 resulted in a high-quality product with the highest acceptability. The total energy content was 459.14 kcal/100 g along with the Acceptable Macronutrient Distribution Ranges for protein (25.73%), carbohydrates (53.53%) and lipid (20.74%). Sensory evaluation and product likelihood was also recorded. Conclusions The present study demonstrated that vegetable soup could be suitable for vegetarians and others due to its high and balanced nutritional values. Further studies are required to evaluate the nutritional composition of oyster pearl mushroom soup mixtures on a larger number of samples to ensure the accuracy of the nutritional contents presented.

Background: Laccases are multi-copper enzymes that oxidize phenolic/aromatic compounds and represent a promising alternative to environmental decontamination processes and biotechnological applications. Objective: The effects of pH and temperature on the growth and the production of laccases during the cultivation of Pleurotus sajor-caju PS-2001 in stirred-tank bioreactor were assessed. Methods: Assays were performed at fixed pH values from 4.5 to 7.5 (28°C) and at temperatures from 24 to 36°C (pH 6.5). Results: In pH testing, larger biomass concentration (4.5 g L-1) was reached at pH 5.5, whereas concentrations of 3.7, 3.1 and 1.7 g L-1 were measured at pH 4.5, 6.5 and 7.5, respectively. With ABTS as substrate, peaks of laccases activity of 50, 30 and 24 U mL-1, at pH 6.5, 5.5 and 7.5, respectively, were detected. Under different temperatures, higher mycelial concentrations (3.0 g L-1) were quantified at 66 hours at 28°C, while concentrations below 2.0 g L-1 were observed at 24, 32, and 36°C. Maximum laccases activities of 50, 42, 6 and 5 U mL-1 were obtained at 28, 32, 24, and 36°C, respectively. In all tests, the presence of other phenol oxidases – total peroxidase, manganese peroxidase, lignin peroxidase and veratryl alcohol oxidase – was observed. Conclusion: The results indicate that variations in pH and temperature during fungal cultivation strongly affect the enzymatic activity and growth kinetics of P. sajor-caju PS-2001 in a stirredtank bioreactor.

Edible mushrooms from India (18 isolates belonging to 4 species) were profiled for protein, free and bound amino acids (AA). The protein content (range of 9.5-32.6%) was highest in Pleurotus cintrinopileatus and P. sajor-caju; free AA (range of 11.6-73.1 mg/g DW) was higher in Hypsizygus tessulatus and Agrocybe aegerita, bound AA (range of 57.4- 171.9 mg/g DW) was also high in H. ulmarius, P. djamor, P. florida, P. sajor-caju. The essential free and bound AAs and chemical scores of isoleucine, tryptophan, phenylalanine were highest, higher in Hericium erinaceus, P. cystidiosus, P. eryngi, P. sajor-caju. The isoleucine (Ile) score in the free fraction of selected mushrooms was comparable or higher than the best five plant sources, while tryptophan (Trp) scores were almost double. Thus, these mushrooms are good sources of Ile, Trp, and aromatic amino acids. The conditionally essential and nonessential AAs were also quantified. This study reveals the diversity in protein and AA and nutritionally superior mushroom species.

Pleurotus tuber-regium has been used as fodder and traditionally used as medicinal supplement. The aim of this study was to screen in vitro proximate biochemical composition and nutritional potentiality of P. tuber-regium extract for further in vivo analysis of impact of the extract on serum lipid and testosterone profile of rats. Total cholesterol, HDL cholesterol, LDL cholesterol were measured photometrically. Testosterone was measured by chemiluminescence immune assay. P. tuber-regium extract contains different biochemicals such as proteins, carbohydrates, tannins, flavonoids, phenols etc. and showed highly quantified calorific value (297.89±1.92 calori/100g). Acute toxicity test showed no mortality and toxic behavioural symptoms. Significant decrease in total cholesterol (75.52±0.39mg/dL), LDL cholesterol (34.58±1.69mg/dL) and triglyceride (81.31±1.25) were observed in rat group treated with 200mg/kg dose of extract. 400mg/kg dose of extract showed higher efficacy than 200mg/kg dose of extract and significantly decreased total cholesterol (72.25±1.11mg/dL), LDL cholesterol (26.37±1.21mg/dL) and triglyceride (69.42±0.72). The extract showed testosterone enhance efficacy. 400mg/kg dose of extract showed high level testosterone (178.96±0.68 ng/dL) enhance efficacy than 200mg/kg dose (174.64±0.64ng/dL). Due to hypocholesterolaemia and testosterone elevating properties of P. tuber-regium extract, it can be said that, mushroom P. tuber-regium can be consumed as healthy diet supplement to maintain cholesterol level and to maintain good male reproductive health.

Pleurotus sajor-caju (oyster mushroom) has been consumed by people worldwide and they are known to produce different kinds of bioactive compounds. In this study, the methanolic extracts of herbal seasoning (HS) incorporated with Pleurotus sajor-caju (PSC) powder were evaluated for their antioxidant activity. A total of six different formulations with different levels of PSC powder at 0% (A), 20% (B), 40% (C), 60% (D), 80% (E) and 100% (F) to substitute coconut milk powder (CMP) were used in this study. The products were evaluated at the 0-month and 6-month of storage. HS (F) recorded the highest TPC (total polyphenol content) (1823.84±0.84 mg GAE/g), ABTS (2,2-azino-bis3-ethylbenzothiazoline-6-sulphonic acid) (71%) and FRAP (Ferric Reducing Antioxidant Power) assays (60.52 mg AAE/g) at 0 month of the storage study. At the 6-month of storage study, the highest TPC, ABTS and FRAP assay were recorded in HS(F) (1539.23±0.61 mg GAE/g), (59%) and (27.51 mg AAE/g), respectively. HS(A), the control treatment recorded the lowest TPC, ABTS and FRAP assay at the 6-month of the storage study. The addition of PSC powder to replace CMP may influence the presence of bioactive compounds in HS. The reduction of antioxidant after 6 months of storage might be due to the instability of other antioxidant compounds such as carotenoids and phenols. In conclusion, after the 6-month of the storage study, this edible mushrooms still exert some antioxidative capacities thus potentially being expended as a natural antioxidant in thermally processed food products.

Popularity of oyster mushroom is increasing because of its ease of cultivation, high yield potential as well as its unique nutritional value. Study with oyster mushrooms viz., Pleurotus florida, P. sajorcaju, P. eous, P. tuber-regium and Hypsizygus ulmarius revealed that the nutritional value of these mushrooms can be increased significantly when grown on paddy straw supplemented with organic amendments such as rice bran, neem cake, dry azolla, vermiwash and dry biogas slurry. In addition to increased yield, the organic supplements significantly increase thecrude protein, total free aminoacid, total carbohydrate and nutrients like N,P and K in oyster mushrooms. Nutrient content of the mushrooms varied with different concentrations of organic amendments used. In P. florida, H. ulmarius and P.tuber-regium paddy straw amended with dry azolla gave higher amount of crude protein content (35.4, 35.3 and 34.9, respectively). Paddy straw amended with dry azolla at 4 per cent, 6 per cent and 5 per cent, respectively recorded the maximum total free aminoacid in P. florida (0.6%), P. sajor-caju (0.43%) and H. ulmarius (0.56%). The major nutrient elements like N, P and K content also increased with addition of organic amendments.Thus, it is concluded from the study that supplementation of rice straw with rice bran, Neem cake, dry azolla, vermiwash and dry biogas slurry has strong impact in improving the crude protein, total free aminoacid, total carbohydrate and essential mineral nutrients such as N, P and Kcontent of oyster mushrooms.

The chemical characteristics of substrate are one the most significant factors influencing the growth and development of cultivated mushroom species. The aim of this study was to determine the mineral composition of six Pleurotus species (P. cistidiosus, P. djamor, P. ostreatus, P. ostreatus var. florida, P. pulmonarius and P. sajor-caju) growing on three wheat straw substrates with the addition of agricultural fertilizer rich in ammonium and with addition of salt solution rich in nitrates. Significant differences in the concentration of Al, Ca, Cu, Ir, Ni, Ru, Sn and Te were observed in all substrates used in this experiment. Cultivation on chemically-enriched substrates did not result in changes in yield with the exception of P. sajor-caju, which had a lower yield when grown on ammonium-rich substrate. No macroscopic alterations in fruit bodies were observed for any species regardless of the applied substrate. A higher concentration of selected elements was not correlated with their higher content in particular mushroom species, or such a relationship was present only in selected mushroom species. The efficiency of element accumulation depends on their concentration in the substrate (positive values of rs), although the mushroom species and the nitrogen form concentration may also have a significant impact (negative rs values). The obtained results show that cultivation of different Pleurotus strains on substrates enriched with a different share of ammonium and nitrate may cause changes in their mineral composition in spite of the similarity in the concentration of the majority elements in substrates.

BACKGROUND The fruiting body of Pleurotus tuoliensis deteriorates rapidly after harvest, causing a decline in its commercial value and a great reduction in its shelf life. According to the present research, carbohydrate-active enzymes (CAZymes) may cause the softening, liquefaction and autolysis of mature mushrooms after harvest. To further understand the in vivo molecular mechanism of CAZymes affecting the postharvest quality of P. tuoliensis fruiting bodies, a tandem mass tags labelling combined liquid chromatography-tandem mass spectrometry (TMT-MS/MS) proteomic analysis was performed on P. tuoliensis fruiting bodies during storage at 25 °C. RESULTS A total of 4737 proteins were identified, which had at least one unique peptide and had a confidence level above 95%. Consequently, 1307 differentially expressed proteins (DEPs) were recruited using the criteria of abundance fold change (FC) >1.5 or

The volatile constituents and fatty acids in Pleurotus geesteranus were assayed by headspace solid-phase microextraction coupled with GC-MS. There were 5 volatile compounds in P. geesteranus that accounted for 43.43% of the total ion current peak area, and its main compounds were 2-undecanone (13.99%), 3-ethyl-2,5-dimethyl pyrazine (12.67%), and l-β-bisabolene (6.79%). Fourteen compounds were identified in the ethanol extract of P. geesteranus and 6 fatty acids were identified from the petroleum ether extract, which accounted for 93.72% and 98.48% of the total ion current peak area, the main compounds in the ethanol extract were ethyl linoleate (67.36%) and ethyl palmitate (21.83%), and the main fatty acids in the petroleum ether extract were linoleic acid (78.22%), palmitic acid (10.74%), and oleic acid (8.13%).

In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken patty was recently developed which converts 16.67% of FBB into an edible flour. At the initial stage, pretreatments of FBBF were optimized at particle size (106 µm) and citric acid concentration (0.5 g/100 mL) to improve flour antioxidant responses. Such pretreatments boosted total phenolic content (2.31 ± 0.53 mg GAE/g) and DPPH (51.53 ± 1.51%) of pretreated FBBF. Mixed-ratio chicken patty containing FBBF (10%, 20%, 30%) significantly (P < 0.05) influenced the hardness, cohesiveness, springiness, and chewiness of the patties. However, only the hardness and chewiness increased proportionally with the increase FBBF in concentration. Notably, 60 panellists considered that 10% FBBF-chicken patty sensory attributes, including lightness, redness, and yellowness, is acceptable to consumers. This information could be used to market any type of commercial mushroom farm waste as alternative food products. Practical Application: This study shows that unused harvested mushroom waste from a local farm can be used to make an antioxidative chicken patty that is acceptable to consumer panellists. The converted mushroom waste into flour suggests that smaller particles and citric acid pretreatment can increase its nutritional value. This information can be used for waste conversion into new product development from any type of mushroom farm. © 2020 Institute of Food Technologists®

Pleurotus tuber-regium (PTR) is an edible specialty mushroom that has attracted growing interest recently because of its sensory attributes, high nutritional values, and important medicinal propert...