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Olagunju LK, Isikhuemhen OS, Dele PA, Anike FN, Alabi JO, Ike KA, Shaw Y, Brice RM, Orimaye OE, Wuaku M, Udombang NS, Anele UY. The Impact of Three White-Rot Fungi on Nutrient Availability, Greenhouse Gas Emissions, and Volatile Fatty Acid Production in Myceliated Sorghum. Foods 2024; 13:2199. [PMID: 39063283 PMCID: PMC11276313 DOI: 10.3390/foods13142199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 07/02/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Our study employed Pleurotus ostreatus, P. djamor, and Trametes versicolor (white rot fungi = WRF) in the process of solid-state fermentation (SSF) to convert sorghum grains into myceliated sorghum (MS). The MS was then used for in vitro studies to assess changes in nutrient content compared to untreated sorghum (control). The results demonstrated a significant (p < 0.001) increase in dry matter (DM), crude protein (CP), ash, neutral detergent fiber (NDF), and acid detergent fiber (ADF) contents of MS. Specifically, CP and ash values saw a remarkable increase from 68 to 330% and 40 to 190% in MS, respectively. Additionally, NDF and ADF degradability values increased significantly (p < 0.001) by 81.5% and 56.2% in P. djamor-treated MS at 24 h post-incubation. The treatment × time interaction was also significant (p < 0.001) for greenhouse gas (GHG) emissions. T. versicolor MS exhibited the highest total volatile fatty acid (TVFA) and propionate production. The use of WRF in the SSF process led to a significant improvement in the nutritional value of sorghum. Despite the varying effects of different WRF on the nutritional parameters in MS, they show potential for enhancing the feed value of sorghum in animal feed.
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Affiliation(s)
- Lydia K. Olagunju
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Omoanghe S. Isikhuemhen
- Department of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (F.N.A.); (N.S.U.)
| | - Peter A. Dele
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Felicia N. Anike
- Department of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (F.N.A.); (N.S.U.)
| | - Joel O. Alabi
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Kelechi A. Ike
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Yasmine Shaw
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Rosetta M. Brice
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Oluteru E. Orimaye
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Michael Wuaku
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
| | - Nkese S. Udombang
- Department of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (F.N.A.); (N.S.U.)
| | - Uchenna Y. Anele
- Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA; (L.K.O.); (P.A.D.); (J.O.A.); (K.A.I.); (Y.S.); (R.M.B.); (O.E.O.); (M.W.); (U.Y.A.)
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Medeiros RLD, Andrade GM, Crispim RB, Silva NNDS, Silva SAD, Souza HAND, Zárate-Salazar JR, Medeiros FDD, Dantas CEA, Viera VB, Silva ALE, Tavares JF, Pereira FDO. Nutritional and antioxidant potential of Pleurotus djamor (Rumph. ex Fr.) Boedijn produced on agronomic wastes banana leaves and sugarcane bagasse substrates. Braz J Microbiol 2024; 55:1117-1129. [PMID: 38647869 PMCID: PMC11153431 DOI: 10.1007/s42770-024-01336-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Accepted: 04/03/2024] [Indexed: 04/25/2024] Open
Abstract
Global food production faces challenges concerning access to nutritious and sustainably produced food. Pleurotus djamor, however, is an edible mushroom that can be cultivated on agricultural waste. Considering that nutritional and functional potential of mushrooms can change based on cultivation conditions, we examined the influence of substrates with different compositions of banana leaf and sugarcane bagasse on the nutritional, mycochemical, and antioxidant properties of P. djamor. The mushrooms were grown for 120 days and dried in a circulating air oven at 45 °C for three days. We conducted bromatological analyses and mycochemical characterization (1H-NMR, total phenolics, and flavonoids) of the mushrooms and assayed the antioxidant activity of extracts from the dried mushrooms using an ethanol/water solution (70:30 v/v). In general, the substrates produced mushrooms with high protein (18.77 ± 0.24% to 17.80 ± 0.34%) and dietary fiber content (18.02 ± 0.05% to 19.32 ± 0.39%), and with low lipid (0.28 + 0.08% to 0.4 + 0.6%), and caloric content (maximum value: 258.42 + 8.49), with no significant differences between the groups (p ≥ 0.05). The mushrooms also exhibited high levels of total phenolics and flavonoids. The mushrooms cultivated on sugarcane bagasse substrates presented the highest values (p < 0.05). Analysis of the 1H-NMR spectra indicates an abundant presence of heteropolysaccharides, β-glucans, α-glucans, and oligosaccharides, and all the mushroom extracts exhibited high antioxidant activity. In conclusion, our study demonstrates that agricultural residues permit sustainable production of edible mushrooms while maintaining nutritional and functional properties.
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Affiliation(s)
- Rossana Lucena de Medeiros
- Postgraduate Program in Nutrition Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Giuliane Moura Andrade
- Postgraduate Program in Nutrition Sciences, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Renata Barros Crispim
- Fungi Research Group, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Brazil
| | | | - Sabrina Alves da Silva
- Grupo de Pesquisa & Produção de Cogumelos Comestíveis, Department of Soils and Rural Engineering, Center of Agricultural Sciences, Federal University of Paraíba, Areia, Brazil
| | - Háimyk Andressa Nóbrega de Souza
- Grupo de Pesquisa & Produção de Cogumelos Comestíveis, Department of Soils and Rural Engineering, Center of Agricultural Sciences, Federal University of Paraíba, Areia, Brazil
| | - Jhonatan Rafael Zárate-Salazar
- Grupo de Pesquisa & Produção de Cogumelos Comestíveis, Department of Soils and Rural Engineering, Center of Agricultural Sciences, Federal University of Paraíba, Areia, Brazil
| | - Francinalva Dantas de Medeiros
- Laboratory of Pharmacognosy, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Brazil
| | - Carlos Eduardo Alves Dantas
- Laboratory of Bromatology, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Brazil
| | - Anauara Lima E Silva
- Postgraduate Program in Natural and Synthetic Bioactive Products, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Josean Fechine Tavares
- Postgraduate Program in Natural and Synthetic Bioactive Products, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Fillipe de Oliveira Pereira
- Fungi Research Group, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Brazil.
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Green Biotechnology of Oyster Mushroom (Pleurotus ostreatus L.): A Sustainable Strategy for Myco-Remediation and Bio-Fermentation. SUSTAINABILITY 2022. [DOI: 10.3390/su14063667] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The field of biotechnology presents us with a great chance to use many organisms, such as mushrooms, to find suitable solutions for issues that include the accumulation of agro-wastes in the environment. The green biotechnology of mushrooms (Pleurotus ostreatus L.) includes the myco-remediation of polluted soil and water as well as bio-fermentation. The circular economy approach could be effectively achieved by using oyster mushrooms (Pleurotus ostreatus L.), of which the substrate of their cultivation is considered as a vital source for producing biofertilizers, animal feeds, bioenergy, and bio-remediators. Spent mushroom substrate is also considered a crucial source for many applications, including the production of enzymes (e.g., manganese peroxidase, laccase, and lignin peroxidase) and bioethanol. The sustainable management of agro-industrial wastes (e.g., plant-based foods, animal-based foods, and non-food industries) could reduce, reuse and recycle using oyster mushrooms. This review aims to focus on the biotechnological applications of the oyster mushroom (P. ostreatus L.) concerning the field of the myco-remediation of pollutants and the bio-fermentation of agro-industrial wastes as a sustainable approach to environmental protection. This study can open new windows onto the green synthesis of metal-nanoparticles, such as nano-silver, nano-TiO2 and nano-ZnO. More investigations are needed concerning the new biotechnological approaches.
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