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Wang CK, Kim G, Aleksandrova LR, Panenka WJ, Barr AM. A scoping review of the effects of mushroom and fungus extracts in rodent models of depression and tests of antidepressant activity. Front Pharmacol 2024; 15:1387158. [PMID: 38887548 PMCID: PMC11181029 DOI: 10.3389/fphar.2024.1387158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Accepted: 05/02/2024] [Indexed: 06/20/2024] Open
Abstract
One of the most important developments in psychopharmacology in the past decade has been the emergence of novel treatments for mood disorders, such as psilocybin for treatment-resistant depression. Psilocybin is most commonly found in different species of mushroom; however, the literature on mushroom and fungus extracts with potential antidepressant activity extends well beyond just psilocybin-containing mushrooms, and includes both psychedelic and non-psychedelic species. In the current review, we systematically review the preclinical literature on mushroom and fungus extracts, and their effects of animal models of depression and tests of antidepressant activity. The PICO structure, PRISMA checklist and the Cochrane Handbook for systematic reviews of intervention were used to guide the search strategy. A scoping search was conducted in electronic databases PubMed, CINAHL, Embase and Web of Science. The literature search identified 50 relevant and suitable published studies. These included 19 different species of mushrooms, as well as seven different species of other fungi. Nearly all studies reported antidepressant-like effects of treatment with extracts. Treatments were most commonly delivered orally, in both acute and chronically administered studies to predominantly male rodents. Multiple animal models of depression were used, the most common being unpredictable chronic mild stress, while the tail suspension test and forced swim test were most frequently used as standalone antidepressant screens. Details on each experiment with mushroom and fungus species are discussed in detail, while an evaluation is provided of the strengths and weaknesses of these studies.
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Affiliation(s)
- Catherine K. Wang
- Department of Anesthesiology, Pharmacology and Therapeutics, Faculty of Medicine, University of British Columbia (UBC), Vancouver, BC, Canada
- British Columbia Mental Health and Substance Use Services Research Institute, Vancouver, BC, Canada
| | - Gio Kim
- Department of Anesthesiology, Pharmacology and Therapeutics, Faculty of Medicine, University of British Columbia (UBC), Vancouver, BC, Canada
- British Columbia Mental Health and Substance Use Services Research Institute, Vancouver, BC, Canada
| | - Lily R. Aleksandrova
- Department of Psychiatry, Faculty of Medicine, Canada Faculty of Pharmaceutical Sciences, UBC, Vancouver, BC, Canada
| | - William J. Panenka
- British Columbia Mental Health and Substance Use Services Research Institute, Vancouver, BC, Canada
- Department of Psychiatry, Faculty of Medicine, Canada Faculty of Pharmaceutical Sciences, UBC, Vancouver, BC, Canada
| | - Alasdair M. Barr
- Department of Anesthesiology, Pharmacology and Therapeutics, Faculty of Medicine, University of British Columbia (UBC), Vancouver, BC, Canada
- British Columbia Mental Health and Substance Use Services Research Institute, Vancouver, BC, Canada
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Cao Y, Wu L, Xia Q, Yi K, Li Y. Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review. Foods 2024; 13:1554. [PMID: 38790854 PMCID: PMC11120273 DOI: 10.3390/foods13101554] [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: 04/13/2024] [Revised: 05/14/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.
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Affiliation(s)
- Yuping Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Qing Xia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Kexin Yi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Y.C.); (Q.X.); (K.Y.)
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Yibin Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
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Nurjannah KAI, Mustopa AZ, Masniawati A, Fatimah F, Irawan H, Wibowo DS, Manguntungi B, Mamangkey J, Juanssilfero AB, Mahrup, Mazaya M, Johannes E, Bachtiar Z. Nutritional profiling and in silico analysis of pharmacological activities from local rice Pulu Mandoti fermented with Pleurotus spp. World J Microbiol Biotechnol 2024; 40:187. [PMID: 38702565 DOI: 10.1007/s11274-024-03979-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Accepted: 04/03/2024] [Indexed: 05/06/2024]
Abstract
Pulu Mandoti, a local red rice (Oryza sativa L.) variety popular among Sulawesi residents, has gained recognition for its perceived health benefits, especially as a preferred dietary option for individuals with diabetes or those seeking to prevent obesity. Given the increasing consumption of mushrooms, particularly Pleurotus species, renowned for their nutritional and medicinal attributes, this study delves into the transformative effects of Pleurotus spp. fermentation on Pulu Mandoti, the indigenous rice variety. Proximate analysis disclosed elevated dry matter (91.99 ± 0.61%), crude protein (8.55 ± 0.15%), and crude fat (1.34 ± 0.05%) in Pleurotus cystidiosus fermentation compared to Pleurotus ostreatus and Pleurotus djamor. Concurrently, antioxidant and antidiabetic activities were notably improved in all Pleurotus fermentations. Pulu Mandoti fermented with P. cystidiosus outperformed other treatments, aligning with molecular docking results pinpointing 11-Eicosenoic acid, methyl ester, and butylated hydroxytoluene as optimal interactors with antioxidant receptors 5O0x and 2CKJ. Butylated hydroxytoluene demonstrated interactions with the antidiabetic receptor 2QV4, along with 9-Octadecenoic acid, methyl ester. These compounds, previously unreported in Pleurotus, displayed promising attributes as antioxidants and antidiabetic agents. Furthermore, the investigation delved into the fatty acid profiles, emphasizing the diverse range of potential bioactive compounds in fermented Pulu Mandoti. The findings of this research present a potential functional food rich in natural antioxidants and antidiabetic compounds, highlighting the yet undiscovered capabilities of Pleurotus spp. fermentation in augmenting the nutritional composition and bioactivity of indigenous rice varieties, specifically Pulu Mandoti.
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Grants
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
- B-1409/III.6/PR.03.06/4/2023 This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
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Affiliation(s)
| | - Apon Zaenal Mustopa
- Research Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, 16911, Indonesia.
| | - Andi Masniawati
- Department of Biology, Universitas Hasanuddin, Makassar, South Sulawesi, 90245, Indonesia
| | - Fatimah Fatimah
- Research Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, 16911, Indonesia.
| | - Herman Irawan
- Research Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, 16911, Indonesia
| | - Des Saputro Wibowo
- Research Center for Applied Microbiology-Research Organization for Life Sciences and Environment, The National Research and Innovation Agency (BRIN), Jakarta Pusat, Indonesia
| | - Baso Manguntungi
- Department of Biotechnology, Faculty of Mathematics and Natural Sciences, Universitas Sulawesi, Barat, Majene, Indonesia
| | - Jendri Mamangkey
- Research Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, 16911, Indonesia
- Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jl. Mayjen Sutoyo No. 2, Cawang, Jakarta Timur, 13630, Jakarta, Indonesia
| | - Ario Betha Juanssilfero
- Research Center for Applied Microbiology-Research Organization for Life Sciences and Environment, The National Research and Innovation Agency (BRIN), Jakarta Pusat, Indonesia
| | - Mahrup
- Research Center for Genetic Engineering, Research Organization for Life Sciences and Environment, National Research and Innovation Agency (BRIN), KST Soekarno, Cibinong, Bogor, 16911, Indonesia
| | - Maulida Mazaya
- Research Center for Computing, Research Organization for Electronics and Informatics, Cibinong Science Center, National Research and Innovation Agency (BRIN), Jl. Raya Jakarta-Bogor KM 46, Cibinong, 16911, West Java, Indonesia
| | - Eva Johannes
- Department of Biology, Universitas Hasanuddin, Makassar, South Sulawesi, 90245, Indonesia
| | - Zubaidi Bachtiar
- Department of Bioengineering, Lombok Institute of Technology, Lombok, Indonesia
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4
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Wang J, Liu X, Jing Y, Zheng X. Purification and Biochemical Characterization of a Novel Fibrinolytic Enzyme from Culture Supernatant of Coprinus comatus. Foods 2024; 13:1292. [PMID: 38731663 PMCID: PMC11083162 DOI: 10.3390/foods13091292] [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: 03/26/2024] [Revised: 04/19/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
A novel fibrinolytic enzyme was produced by the liquid fermentation of Coprinus comatus. The enzyme was purified from the culture supernatant by hydrophobic interactions, gel filtration, and ion exchange chromatographies. It was purified by 241.02-fold, with a specific activity of 3619 U/mg and a final yield of 10.02%. SDS-PAGE analysis confirmed the purity of the enzyme, showing a single band with a molecular weight of 19.5 kDa. The first nine amino acids of the N-terminal of the purified enzyme were A-T-Y-T-G-G-S-Q-T. The enzyme exhibited optimal activity at a temperature of 42 °C and pH 7.6. Its activity was significantly improved by Zn2+, K+, Ca2+, Mn2+, and Mg2+ while being inhibited by Fe2+, Fe3+, Al2+, and Ba2+. The activity of the enzyme was completely inhibited by ethylenediamine tetraacetic acid (EDTA), and it was also dose-dependently inhibited by phenylmethylsulfonyl fluoride (PMSF) and soy trypsin inhibitor (SBTI). However, inhibitors such as N-α-tosyl-L-phenylalanine chloromethyl ketone (TPCK), aprotinin, and pepstatin did not significantly affect its activity, suggesting that the enzyme was a serine-like metalloproteinase. The enzyme acted as both a plasmin-like fibrinolytic enzyme and a plasminogen activator, and it also exhibited the capability to hydrolyze fibrinogen and fibrin. In vitro, it demonstrated the ability to dissolve blood clots and exhibit anticoagulant properties. Furthermore, it was found that the enzyme prolonged activated partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT), and reduced the levels of fibrinogen (FIB) and prothrombin activity (PA). Based on these studies, the enzyme has great potential to be developed as a natural agent for the prevention and treatment of thrombotic diseases.
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Affiliation(s)
- Jinyu Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
- Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (Y.J.); (X.Z.)
| | - Xiaolan Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;
- Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (Y.J.); (X.Z.)
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yan Jing
- Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (Y.J.); (X.Z.)
| | - Xiqun Zheng
- Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China; (Y.J.); (X.Z.)
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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5
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Effiong ME, Umeokwochi CP, Afolabi IS, Chinedu SN. Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom). Front Nutr 2024; 10:1279208. [PMID: 38292699 PMCID: PMC10824988 DOI: 10.3389/fnut.2023.1279208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 12/22/2023] [Indexed: 02/01/2024] Open
Abstract
There is a huge gap between food production and the exploding population demands in various parts of the world, especially developing countries. This increases the chances of malnutrition, leading to increased disease incidence and the need for functional foods to reduce mortality. Pleurotus ostreatus are edible mushrooms that are cheaply sourced and rich in nutrient with the potential to be harnessed toward addressing the present and future food crisis while serving as functional foods for disease prevention and treatment. This study evaluated the nutritional, proximate, vitamins and amino acids contents of Pleurotus ostreatus. The proximate composition of Pleurotus ostreatus in this study revealed that it contains 43.42% carbohydrate, 23.63% crude fiber, 17.06% crude protein, 8.22% ash, 1.21% lipid and a moisture content of 91.01 and 6.46% for fresh and dry samples of Pleurotus ostreatus, respectively. The monosaccharide and disaccharide profile of Pleurotus ostreatus revealed the presence of glucose (55.08 g/100 g), xylose (7.19 g/100 g), fructose (19.70 g/100 g), galactose (17.47 g/100 g), trehalose (7.37 g/100 g), chitobiose (11.79 g/100 g), maltose (29.21 g/100 g), sucrose (51.60 g/100 g) and lower amounts of cellobiose (0.01 g/100 g), erythrose (0.48 g/100 g) and other unidentified sugars. Potassium, Iron and Magnesium were the highest minerals present with 12.25 mg, 9.66 mg and 7.00 mg amounts, respectively. The vitamin profile revealed the presence of vitamin A (2.93 IU/100 g), C (16.46 mg/100 g), E (21.50 mg/100 g) and B vitamins with vitamin B2 having the highest concentration of 92.97 mg/kg. The amino acid scores showed that Pleurotus ostreatus had more non-essential amino acids (564.17 mg/100 g) than essential amino acids (67.83 mg/100 g) with a ratio of 0.11. Lysine (23.18 mg/100 g) was the highest essential amino acid while aspartic acid (492.12 mg/kg) was the highest non-essential amino acid present in Pleurotus ostreatus. It had a higher concentration of acidic amino acids, 492.12 mg/100 g (77.87%), followed by neutral amino acids, 106.66 mg/100 g (16.88%) and least were the basic amino acids, 23.18 mg/100 g (3.67%). Based on the nutritional assessment of the Pleurotus ostreatus analyzed in this study, it can be concluded that it can serve as an important functional food source that can be exploited to meet the increasing food demands and reduce micronutrient deficiencies in many parts of the world, especially developing countries.
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Affiliation(s)
- Magdalene Eno Effiong
- Department of Biochemistry, College of Science and Technology, Covenant University, Ota, Nigeria
- Covenant Applied Informatics and Communication Africa Centre of Excellence (CApIC-ACE), Covenant University, Ota, Ogun, Nigeria
| | | | - Israel Sunmola Afolabi
- Department of Biochemistry, College of Science and Technology, Covenant University, Ota, Nigeria
- Covenant University Public Health and Wellbeing Research Cluster (CUPHWERC), Covenant University, Ota, Nigeria
| | - Shalom Nwodo Chinedu
- Department of Biochemistry, College of Science and Technology, Covenant University, Ota, Nigeria
- Covenant University Public Health and Wellbeing Research Cluster (CUPHWERC), Covenant University, Ota, Nigeria
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Sun M, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation. ULTRASONICS SONOCHEMISTRY 2024; 102:106763. [PMID: 38219551 PMCID: PMC10825639 DOI: 10.1016/j.ultsonch.2024.106763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 01/16/2024]
Abstract
Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
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Naskar A, Dasgupta A, Basak G, Acharya K. Antioxidative and Antibacterial Hydro-Ethanolic Fraction from an Asian Edible Mushroom Lentinus sajor-caju (Agaricomycetes) Suppresses Inflammatory Responses by Downregulating COX-2 and iNOS Expression. Int J Med Mushrooms 2024; 26:1-15. [PMID: 38305258 DOI: 10.1615/intjmedmushrooms.2023051138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2024]
Abstract
Mushrooms are prevalently important sources of pharmaceutically active metabolites. Various mushroom species belonging to the Lentinus genus are recognized for their nutritional and therapeutic properties. One such species is L. sajor-caju, which is renowned in Southeast Asian nations for its culinary value. The primary goal of this study is to investigate the potential medicinal properties of L. sajor-caju, specifically its antioxidant, antibacterial, and anti-inflammatory effects. A hydroethanolic extract was formulated using dried basidiocarps, which exhibited a high phenolic content of approximately 14% and a flavonoid content of approximately 2.7%. The extract demonstrated significant antioxidant potential in in vitro reactions. The extract is sufficiently capable of scavenging free radicals (DPPH and ABTS) and chelate Fe2+ with EC50 values spanning from 186 to 390 μg/mL. In addition, considerable antimicrobial activity against tested pathogenic microorganisms was observed, as indicated by low MIC50 values (256-358 μg/mL). Moreover, the fraction was found to prevent heat-induced protein denaturation which signifies its anti-inflammatory potential. When tested on the RAW 264.7 cell line, reduction in the nitrite production, and downregulation of COX-2 and iNOS mRNA expression was observed which are the key regulator of inflammatory signalling systems. The study, therefore, recommends the use of L. sajor-caju in the medical and pharmaceutical industries for the benefit of humanity.
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Affiliation(s)
- Arghya Naskar
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, Kolkata 700019, West Bengal, India
| | - Adhiraj Dasgupta
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, Kolkata 700019, West Bengal, India
| | - Gouri Basak
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, 35, Ballygunge Circular Road, Kolkata, 700019, West Bengal, India
| | - Krishnendu Acharya
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata 700019, West Bengal, India
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8
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Dutta D, Singh NS, Aggarwal R, Verma AK. Cordyceps militaris: A Comprehensive Study on Laboratory Cultivation and Anticancer Potential in Dalton's Ascites Lymphoma Tumor Model. Anticancer Agents Med Chem 2024; 24:668-690. [PMID: 38305294 DOI: 10.2174/0118715206282174240115082518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/11/2023] [Accepted: 12/26/2023] [Indexed: 02/03/2024]
Abstract
BACKGROUND Cancer, a predominant cause of mortality, poses a formidable challenge in our pursuit of elevating life expectancy. Throughout history, individuals have sought natural remedies with minimal side effects as an appealing substitute for chemotherapeutic drugs. One such remedy is Cordyceps militaris, a renowned medicinal mushroom deeply entrenched in Asian ethnomedicine. Revered for its rejuvenating and curative attributes, it relied upon for ages. OBJECTIVE The mushroom's soaring demand outpaced natural availability, necessitating controlled laboratory cultivation as the core focus and exploring the potential of methanolic extracts from harvested Cordyceps militaris fruiting bodies against Dalton's Lymphoma Ascites (DLA) cells in vitro, with a specific emphasis on its anticancer traits. METHODS For cultivation, we employed a diverse range of rice substrates, among which bora rice showed promising growth of C. militaris fruiting bodies. To assess DLA cell cytotoxicity, several assays, including trypan blue exclusion assay, MTT assay, and LDH assay, were employed at different time points (24-96 h), which provided valuable insights on DLA cell viability and proliferation, shedding light on its therapeutic potential against cancer. RESULTS Our studies unveiled that methanolic extract prompts apoptosis in DLA cells via AO/EB dual staining, manifesting consistent apoptosis indicators such as membrane blebbing, chromatin condensation, nuclei fragmentation, and cellular shrinkage at 48-96 h of treatment. Furthermore, these striking repercussions of apoptosis were comprehended by an in silico approach having molecular docking simulation against antiapoptotic proteins like BCL-2, BCL-XL, MCL-1, BFL-1 & HSP100. CONCLUSION Methanolic C. militaris extracts exhibited cytotoxicity and apoptotic alterations in DLA cells.
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Affiliation(s)
- Diksha Dutta
- Department of Zoology, Cell & Biochemical Technology Laboratory, Cotton University, Guwahati, 781001, Assam, India
| | - Namram Sushindrajit Singh
- Department of Zoology, Cell & Biochemical Technology Laboratory, Cotton University, Guwahati, 781001, Assam, India
| | - Rohit Aggarwal
- Cosmic Cordycep Farms, Badarpur Said Tehsil, Faridabad, 121101, Haryana, India
| | - Akalesh Kumar Verma
- Department of Zoology, Cell & Biochemical Technology Laboratory, Cotton University, Guwahati, 781001, Assam, India
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9
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Radzki W, Skrzypczak K, Sołowiej B, Jabłońska-Ryś E, Gustaw W. Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods 2023; 12:4033. [PMID: 37959152 PMCID: PMC10648270 DOI: 10.3390/foods12214033] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/24/2023] [Accepted: 11/03/2023] [Indexed: 11/15/2023] Open
Abstract
Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus (oyster) mushroom. Chemical analysis showed that they consisted mainly of carbohydrates (~61%), protein (~9%) and phenolics (~0.8%). The isolated cWSP were used to obtain enriched cow milk set yogurts. cWSP were added at the concentration of 0.1%, 0.2%, 0.3%, 0.4% and 0.5%, and milk containing no cWSP was prepared as the control. All of the variants were fermented via applying two commercially available culture starters. The addition of cWSP led to a drop in pH in the case of one starter culture. Also, the decline in total soluble solids (TSS) content was higher where cWSP was used for the enrichment. Texture profile analysis (TPA) revealed that parameters of hardness and gumminess increased along with the concentration of cWSP (reaching values approximately 7-8 times higher, compared to the control). A significant increase in syneresis level (proportional to cWSP concentration and ranging from ~10% to ~50%) was also observed after the fermentation. Fortifying milk with cWSP led to a slight increase in antioxidant capacity in FRAP assay (up to ~12%) and ABTS assay (up to ~23%). The results demonstrate that using cWSP to enrich set-type yogurts is fairly limited.
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Affiliation(s)
- Wojciech Radzki
- Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (K.S.); (E.J.-R.); (W.G.)
| | - Katarzyna Skrzypczak
- Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (K.S.); (E.J.-R.); (W.G.)
| | - Bartosz Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Ewa Jabłońska-Ryś
- Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (K.S.); (E.J.-R.); (W.G.)
| | - Waldemar Gustaw
- Department of Fruits, Vegetables and Mushrooms Technology, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (K.S.); (E.J.-R.); (W.G.)
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10
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Hola B, Murshed R, Jbour M. Chemical composition and antioxidant activity of some Syrian wild mushroom (Agaricus spp) strains. Sci Rep 2023; 13:15896. [PMID: 37741953 PMCID: PMC10517981 DOI: 10.1038/s41598-023-43265-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 09/21/2023] [Indexed: 09/25/2023] Open
Abstract
This research aims to study the chemical content (moisture, ash, fat, protein, fiber and carbohydrate), phenolic compounds, and antioxidant activity of the fruit bodies resulting from the cultivation of six edible Syrian wild mushroom strains of the Agaricus genus. These strains were collected from the western countryside of Homs governorate in Syria (Agaricus bispours BR5, Agaricus bispours B.R.9, Agaricus sinodeliciosus BR17, Agaricus qilianensis BR22, Agaricus sinodeliciosus BR42 and Agaricus qilianensis BR47) and were compared to the commercially cultivated Agaricus bisporus strain Sylvan A15 as a control. The results showed that wild strains had a good chemical composition. The BR47 had the highest protein content among the studied strains (29.52%), which was close to the content of the control (28.55%). All strains recorded higher carbohydrate content compared to the control (p < 0.01), and BR42 had the highest content (72.24%). The fat content in the studied strains ranged from 1.68 to 5.34%, and they were all less than the control (7.29%). BR9 was marked by a high phenol content (1.93 mg.g-1 of dry weight), while the control had higher antioxidant activity (82.41%). A strong correlation was noted between antioxidant activity, protein, fat and ash. Some studied strains showed nutritional value and distinctive biological properties, indicating they can be used for food and pharmaceutical purposes.
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Affiliation(s)
- Boushra Hola
- Department of Horticulture, Faculty of Agriculture, Damascus University, Damascus, Syria.
| | - Ramzi Murshed
- Department of Horticulture, Faculty of Agriculture, Damascus University, Damascus, Syria
| | - Mouwafak Jbour
- General Commission for Scientific Agricultural Research (GCSAR), Al Halboni, Libraries Street, Damascus, Syria
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11
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Wongkhieo S, Tangmesupphaisan W, Siriwaseree J, Aramsirirujiwet Y, Wiriyajitsomboon P, Kaewgrajang T, Pumloifa S, Paemanee A, Kuaprasert B, Choowongkomon K, Chester AH, Swainson NM. In vitro cholesterol lowering activity of Ganoderma australe mycelia based on mass spectrometry, synchrotron Fourier-transform infrared analysis and liver-spheroid bioactivity. Sci Rep 2023; 13:13619. [PMID: 37604902 PMCID: PMC10442327 DOI: 10.1038/s41598-023-40861-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023] Open
Abstract
Mycelia were cultivated from a Thai wild mushroom identified as Ganoderma australe based on polymerase chain reaction (PCR) and morphological analyses. The mycelial extracts were examined for their active ingredients using a liquid chromatography-tandem mass spectrometry (LC‒MS/MS) method. This revealed the presence of lovastatin and tentative compounds including p-coumaric, nicotinamide, gamma-aminobutyric acid, choline, nucleosides, amino acids, and saccharides. The extracts had an inhibitory effect on the activity of HMG-CoA reductase in a concentration-dependent manner. At 2.5 mg/mL, the G. australe extracts did not interfere with the viability of HepG2 spheroids, but their biochemical composition was altered as determined by Fourier-transform infrared (FTIR) spectroscopy. The lipid profile of the spheroids treated with the mycelial extract was distinct from that of the control and the 5 µM lovastatin treatment, corresponding with the production of cholesterol by the spheroids. The mycelia of G. australe increased the percentage of high-density lipoprotein (HDL) production to 71.35 ± 2.74%, compared to the control and lovastatin-treated spheroids (33.26 ± 3.15% and 32.13 ± 3.24%, respectively). This study revealed the superior effect of natural compound mixtures to pure lovastatin, and the potential use of Thailand's wild G. australe as a functional food to prevent or alleviate hypercholesterolemia.
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Affiliation(s)
- Sudthirak Wongkhieo
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand
| | | | - Jeeraprapa Siriwaseree
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand
| | - Yaovapa Aramsirirujiwet
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand
| | | | - Tharnrat Kaewgrajang
- Department of Forest Biology, Faculty of Forestry, Kasetsart University, 50 Ngamwongwan Rd, Lat Yao, Chatuchak, Bangkok, 10900, Thailand
| | - Saifa Pumloifa
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Atchara Paemanee
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Buabarn Kuaprasert
- Research Facility Department, Synchrotron Light Research Institute (Public Organization), 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand
| | - Kiattawee Choowongkomon
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand
| | - Adrian H Chester
- Heart Science Centre, Magdi Yacoub Institute, Harefield, UK
- National Heart and Lung Institute (NHLI), Imperial College London, London, UK
| | - Napachanok M Swainson
- Department of Biochemistry, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand.
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12
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Timm TG, Costa TM, Alberton MD, Helm CV, Tavares LBB. Mushroom β-glucans: application and innovation for food industry and immunotherapy. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12656-4. [PMID: 37410138 DOI: 10.1007/s00253-023-12656-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 07/07/2023]
Abstract
Among the most important sources of β-glucans are edible and medicinal mushrooms. These molecules are components of the cellular wall of basidiomycete fungi (mushrooms) and can be extracted even from the basidiocarp as the mycelium and its cultivation extracts or biomasses. Mushroom β-glucans are recognized by their potential effects as immunostimulants and immunosuppressants. They are highlighted as anticholesterolemic, anti-inflammatory, adjuvant in diabetes mellitus, mycotherapy for cancer treatment, as well as adjuvants for COVID-19 vaccines. Due to their relevance, several techniques of β-glucans extraction, purification, and analysis have already been described. Despite the previous knowledge of β-glucans' benefits for human nutrition and health, the main information about this topic refers to the molecular identification, properties, and benefits, as well as their synthesis and action on cells. Studies on biotechnology industry applications (product development) and the registered products of β-glucans from mushrooms are still limited and more common for feed and healthcare. In this context, this paper reviews the biotechnological production of food products containing β-glucans from basidiomycete fungi, focusing on food enrichment, and presents a new perspective on fungi β-glucans' use as potential immunotherapy agents. KEY POINTS: • Mushrooms' β-glucans for product development in the biotechnology industry • Biotechnological production of food products containing mushrooms' β-glucans • Basidiomycete fungi β-glucans are used as potential immunotherapy agents.
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Affiliation(s)
- Thaynã Gonçalves Timm
- Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil.
| | | | - Michele Debiasi Alberton
- Pharmaceutical Science Department, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil
| | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation, Research Center of Forestry - Embrapa Florestas, Colombo, Paraná, Brazil
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13
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Mougin J, Lobanov V, Danion M, Roquigny R, Goardon L, Grard T, Morin T, Labbé L, Joyce A. Effects of dietary co-exposure to fungal and herbal functional feed additives on immune parameters and microbial intestinal diversity in rainbow trout (Oncorhynchus mykiss). FISH & SHELLFISH IMMUNOLOGY 2023; 137:108773. [PMID: 37105422 DOI: 10.1016/j.fsi.2023.108773] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/03/2023]
Abstract
Misuse and overuse of antibiotics in aquaculture has proven to be an unsustainable practice leading to increased bacterial resistance. An alternative strategy involves the inclusion of immunostimulants in fish diets, especially fungal and herbal compounds already authorized for human consumption, hence without environmental or public health concerns. In this study, we used a holistic and cross-disciplinary pipeline to assess the immunostimulatory properties of two fungi: Trametes versicolor and Ganoderma lucidum; one herbal supplement, capsaicin in the form of Espelette pepper (Capsicum annuum), and a combination of these fungal and herbal additives on rainbow trout (Oncorhynchus mykiss). We investigated the impact of diet supplementation for 7 weeks on survival, growth performance, cellular, humoral, and molecular immune parameters, as well as the intestinal microbial composition of the fish. Uptake of herbal and fungal compounds influenced the expression of immune related genes, without generating an inflammatory response. Significant differences were detected in the spleen-tlr2 gene expression. Supplementation with herbal additives correlated with structural changes in the fish intestinal microbiota and enhanced overall intestinal microbial diversity. Results demonstrated that the different treatments had no adverse effect on growth performance and survival, suggesting the safety of the different feed additives at the tested concentrations. While the mechanisms and multifactorial interactions remain unclear, this study provides insights not only in regard to nutrition and safety of these compounds, but also how a combined immune and gut microbiota approach can shed light on efficacy of immunostimulant compounds for potential commercial inclusion as feed supplements.
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Affiliation(s)
- Julia Mougin
- Department of Marine Sciences, University of Gothenburg, Gothenburg, Sweden
| | - Victor Lobanov
- Department of Marine Sciences, University of Gothenburg, Gothenburg, Sweden
| | - Morgane Danion
- French Agency for Food, Environmental and Occupational Health and Safety, Ploufragan-Plouzané-Niort Laboratory, Unit Virology, Immunology and Ecotoxicology of Fish, 29280, Plouzané, France
| | - Roxane Roquigny
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Lionel Goardon
- PEIMA-INRAe, UE0937, Fish Farming Systems Experimental Facility, Sizun, France
| | - Thierry Grard
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Thierry Morin
- French Agency for Food, Environmental and Occupational Health and Safety, Ploufragan-Plouzané-Niort Laboratory, Unit Virology, Immunology and Ecotoxicology of Fish, 29280, Plouzané, France
| | - Laurent Labbé
- PEIMA-INRAe, UE0937, Fish Farming Systems Experimental Facility, Sizun, France
| | - Alyssa Joyce
- Department of Marine Sciences, University of Gothenburg, Gothenburg, Sweden.
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14
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Xia Z, Wang R, Ma C, Li J, Lei J, Ji N, Pan X, Chen T. Effect of Controlled Atmosphere Packaging on the Physiology and Quality of Fresh-Cut Dictyophora rubrovolvata. Foods 2023; 12:foods12081665. [PMID: 37107460 PMCID: PMC10138049 DOI: 10.3390/foods12081665] [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: 03/20/2023] [Revised: 04/13/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. Firstly, this study addresses the influence of different O2 concentrations (5%, 20%, 35%, 50%, 65%, 80%, or 95%) with N2 balance on fresh-cut D. rubrovolvata quality while stored at 4 ± 1 °C for 7 d. Then, on the basis of the determined O2 concentration (5%), CO2 (0%, 5%, 10%, 15%, or 20%) was involved and stored for 8 d at 4 ± 1 °C. Evaluations of physiology parameters, texture, browning degree, nutritional, umami, volatile components, and total colony numbers were determined in fresh-cut D. rubrovolvata. From the results of water migration, the sample of 5% O2/5% CO2/90% N2 was closer to 0 d than other groups at 8 days. Meanwhile, the polyphenol oxidase (2.26 ± 0.07 U/(g·min)), and catalase activity (4.66 ± 0.08 U/(g·min·FW)) were superior to the samples of other treatment groups on the eighth day (3.04 ± 0.06 to 3.84 ± 0.10 U/(g·min), 4.02 ± 0.07 to 4.07 ± 0.07 U/(g·min·FW)). Therefore, we found that a gas environment with 5% O2/5% CO2/90% N2 could ensure the membrane integrity, oxidation, and prevent the browning of fresh-cut D. rubrovolvata, thus better maintaining the physiological parameters. Meanwhile, it also maintained the samples' texture, color, nutritional value, and umami taste. Furthermore, it inhibited the increase in total colony numbers. The volatile components were closer to the initial level compared with other groups. The results indicate that fresh-cut D. rubrovolvata could maintain its shelf life and quality when stored in 5% O2/5% CO2/90% N2 at 4 ± 1 °C.
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Affiliation(s)
- Ziqian Xia
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Rui Wang
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Chao Ma
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Produce, Tianjin 301699, China
| | - Jiqing Lei
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Ning Ji
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Xianxing Pan
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550000, China
| | - Tongjie Chen
- Gui Zhou Mei Wei Xian Dictyophora Industry Company Limited, Zhijin 552100, China
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15
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Liuzzi GM, Petraglia T, Latronico T, Crescenzi A, Rossano R. Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases. Nutrients 2023; 15:nu15081913. [PMID: 37111131 PMCID: PMC10145943 DOI: 10.3390/nu15081913] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/06/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The last century has seen an increase in our life expectancy. As a result, various age-related diseases, such as neurodegenerative diseases (NDs), have emerged, representing new challenges to society. Oxidative stress (OS), a condition of redox imbalance resulting from excessive production of reactive oxygen species, represents a common feature that characterizes the brains of elderly people, thus contributing to NDs. Consequently, antioxidant supplementation or dietary intake of antioxidant-containing foods could represent an effective preventive and therapeutic intervention to maintain the integrity and survival of neurons and to counteract the neurodegenerative pathologies associated with aging. Food contains numerous bioactive molecules with beneficial actions for human health. To this purpose, a wide range of edible mushrooms have been reported to produce different antioxidant compounds such as phenolics, flavonoids, polysaccharides, vitamins, carotenoids, ergothioneine, and others, which might be used for dietary supplementation to enhance antioxidant defenses and, consequently, the prevention of age-related neurological diseases. In this review, we summarized the role of oxidative stress in age-related NDs, focusing on the current knowledge of the antioxidant compounds present in edible mushrooms, and highlighting their potential to preserve healthy aging by counteracting age-associated NDs.
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Affiliation(s)
- Grazia Maria Liuzzi
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro", 70126 Bari, Italy
| | - Tania Petraglia
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Tiziana Latronico
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro", 70126 Bari, Italy
| | - Aniello Crescenzi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Rocco Rossano
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
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16
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Guo J, Liu YF, Tang CH, Zhang JS, Feng J. The key technologies of Ganoderma lucidum liquid spawn preparation and scale expansion. World J Microbiol Biotechnol 2023; 39:138. [PMID: 36991290 DOI: 10.1007/s11274-023-03581-9] [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: 01/10/2023] [Accepted: 03/14/2023] [Indexed: 03/31/2023]
Abstract
Ganoderma lucidum possesses a variety of valuable pharmacological activities, and it has long been used to prevent and treat various human diseases. Up to now, far too little attention has been paid to the liquid spawn of G. lucidum, and the development of the G. lucidum industry is constrained by them. This work aimed to study the key technologies and scale-up preparation of G. lucidum liquid spawn, to achieve large-scale preparation of liquid spawn and solve the problem of unstable quality of G. lucidum. The plate culture, primary shake flask culture, shake flask preparation, and fermentor preparation of G. lucidum liquid spawn were explored in the process of liquid fermentation. The results showed that plate broth volume significantly affected mycelial growth rate. Biomass in the primary shake flask culture is significantly influenced by the picking position of plate mycelium. An artificial neural network coupled with a genetic algorithm was used for carbon and nitrogen sources concentration optimization to increase biomass and substrate utilization. The optimized parameter combination is as follows: glucose, 14.5 g L-1; yeast extract powder, 8.5 g L-1. Under this condition, the biomass (9.82 g L-1) and biomass on reducing sugar (0.79 g g-1) increased by 18.03% and 27.41% compared to the control, respectively. The metabolic activity of liquid spawn prepared by different fermentation scales was diverse, and the liquid spawn prepared by the fermentor has better activity. Conceivably, the liquid spawn process can more conducive be applied to large-scale industrial production.
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Affiliation(s)
- Jia Guo
- Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai, 201403, China
| | - Yan-Fang Liu
- Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai, 201403, China
| | - Chuan-Hong Tang
- Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai, 201403, China
| | - Jing-Song Zhang
- Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai, 201403, China.
| | - Jie Feng
- Key Laboratory of Edible Fungi Resources and Utilization (South) of Ministry of Agriculture, China. National Engineering Research Center of Edible Fungi, Key Laboratory of Agricultural Genetics and Breeding of Shanghai. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai, 201403, China.
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17
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Szydłowska-Tutaj M, Szymanowska U, Tutaj K, Domagała D, Złotek U. The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta. Antioxidants (Basel) 2023; 12:antiox12030738. [PMID: 36978986 PMCID: PMC10044984 DOI: 10.3390/antiox12030738] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/06/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative–quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion’ Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion’s Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion’s Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product.
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Affiliation(s)
- Magdalena Szydłowska-Tutaj
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
- PZZ Lubella GMW Sp. z o.o., Wrotkowska Str. 1, 20-469 Lublin, Poland
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
| | - Krzysztof Tutaj
- Department of Biochemistry and Toxicology, University of Life Sciences, Akademicka Str. 13, 20-950 Lublin, Poland
| | - Dorota Domagała
- Department of Applied Mathematics and Computer Science, Faculty of Production Engineering, University of Life Sciences, Głęboka Str. 28, 20-612 Lublin, Poland
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
- Correspondence: ; Tel.: +48-81-4623328; Fax: +48-81-4623324
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Guo Y, Chen X, Gong P, Long H, Wang J, Deng Z, Wang R, Han A, Qi Z, Yao W, Yang W, Wang J, Li N, Chen F. Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake. Int J Biol Macromol 2023; 238:123973. [PMID: 36921827 DOI: 10.1016/j.ijbiomac.2023.123973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/26/2023] [Accepted: 03/04/2023] [Indexed: 03/14/2023]
Abstract
The aim of this study was to prepare a film based on shiitake (Lentinus edodes) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of H2O2 and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Aoyang Han
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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Kozarski M, Klaus A, van Griensven L, Jakovljevic D, Todorovic N, Wan-Mohtar WAAQI, Vunduk J. Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Swallah MS, Bondzie-Quaye P, Wu Y, Acheampong A, Sossah FL, Elsherbiny SM, Huang Q. Therapeutic potential and nutritional significance of Ganoderma lucidum - a comprehensive review from 2010 to 2022. Food Funct 2023; 14:1812-1838. [PMID: 36734035 DOI: 10.1039/d2fo01683d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a long history in traditional Asian medicine, Ganoderma lucidum (G. lucidum) is a mushroom species suggested to improve health and extend life. Its medicinal reputation has merited it with numerous attributes and titles, and it is evidenced to be effective in the prevention and treatment of various metabolic disorders owing to its unique source of bioactive metabolites, primarily polysaccharides, triterpenoids, and polyphenols, attributed with antioxidant, anti-inflammatory, anticancer, hepatoprotective, antidiabetic activities, etc. These unique potential pharmaceutical properties have led to its demand as an important resource of nutrient supplements in the food industry. It is reported that the variety of therapeutic/pharmacological properties was mainly due to its extensive prebiotic and immunomodulatory functions. All literature summarized in this study was collated based on a systematic review of electronic libraries (PubMed, Scopus databases, Web of Science Core Collection, and Google Scholar) from 2010-2022. This review presents an updated and comprehensive summary of the studies on the immunomodulatory therapies and nutritional significance of G. lucidum, with the focus on recent advances in defining its immunobiological mechanisms and the possible applications in the food and pharmaceutical industries for the prevention and management of chronic diseases. In addition, toxicological evidence and the adoption of standard pharmaceutical methods for the safety assessment, quality assurance, and efficacy testing of G. lucidum-derived compounds will be the gateway to bringing them into health establishments.
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Affiliation(s)
- Mohammed Sharif Swallah
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Precious Bondzie-Quaye
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Yahui Wu
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Adolf Acheampong
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
| | - Frederick Leo Sossah
- Council For Scientific And Industrial Research (CSIR), Oil Palm Research Institute, Coconut Research Programme, P.O.Box 245, Sekondi, Ghana.,Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China
| | - Shereen M Elsherbiny
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China.,Department of Physics, Faculty of Science, Mansoura University, Mansoura 33516, Egypt
| | - Qing Huang
- CAS Key Laboratory of High Magnetic Field and Iron Beam Physical Biology, Institute of Intelligent Agriculture, Institute of Intelligent Machines, Hefei Institute of Physical Sciences, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science and Technology of China, Hefei, 230026, China
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Aly AA, Mohammed MK, Maraei RW, Abdalla AE, Abouel-Yazeed AM. Improving the nutritional quality and bio-ingredients of stored white mushrooms using gamma irradiation and essential oils fumigation. RADIOCHIM ACTA 2023. [DOI: 10.1515/ract-2022-0118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
Abstract
Mushrooms are highly perishable in nature and deteriorate within a few days after harvesting due to their high respiration rate and delicate epidermal structure. Consequently, the shelf-life of freshly harvested mushroom is limited to 1–3 days at ambient condition. Hence, the current investigation was carried out to study γ-irradiation effects (1.5 and 2.0 kGy) and essential oils (EOs) fumigation including geranium (60 and 80 μL/L) and lemongrass (40 and 60 μL/L) on nutritional quality (Vitamins C and D2) as well as bio-ingredients such as total soluble proteins, phenolic and flavonoids contents, antioxidant activity were determined as an origin of potential natural antioxidant plus the profile of phenols and flavonoids identified by HPLC. As well as activities of some enzymes (PPO, SOD, PAL, and APX) of Agaricus bisporus mushroom at 4 °C during storage time for twelve days. The findings showed that there was a reduction in the contents of Vit. C and vitamin D2 in all mushroom samples during storage, where the essential oil treatment especially 60 μL/L of geranium and 40 μL/L of lemongrass gave the least decrease (3.42 and 3.28 mg/100 g FW, respectively) of ascorbic acid content compared to the other treatments while the irradiated samples (1.5, and 2.0 kGy) gave the lowest decrease of vitamin D2 (106.30 and 114.40 mg/kg DW, respectively) at the end of storage time. The content of the bio-ingredients content was affected by the storage periods, and the samples treated with oil fumigation gave the best content and the same trend happened with the antioxidant activity. The enzymes activity increased by the storage period, especially after 4 days of storage, and then the activity decreased after that. Quantification of phenolic and flavonoid compounds affected by storage periods in all treatments and the EO-treated mushrooms gave the best amount of them. Thus, samples of mushrooms treated with oil fumigation especially 60 μL/L of geranium and 40 μL/L of lemongrass can successfully increase the nutritional value plus maintain the value of the mushrooms during storage time.
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Affiliation(s)
- Amina A. Aly
- Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Marwa K. Mohammed
- Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Rabab W. Maraei
- Natural Products Department , National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Ahmed E. Abdalla
- Food Science Department, Faculty of Agriculture (Saba Basha) , Alexandria University , Alexandria , Egypt
| | - Ayman M. Abouel-Yazeed
- Food Science Department, Faculty of Agriculture (Saba Basha) , Alexandria University , Alexandria , Egypt
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Minić DAP, Milinčić DD, Kolašinac S, Rac V, Petrović J, Soković M, Banjac N, Lađarević J, Vidović BB, Kostić AŽ, Pavlović VB, Pešić MB. Goat milk proteins enriched with Agaricus blazei Murrill ss. Heinem extracts: Electrophoretic, FTIR, DLS and microstructure characterization. Food Chem 2023; 402:134299. [DOI: 10.1016/j.foodchem.2022.134299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022]
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23
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Xue Z, Li R, Liu J, Zhou J, Zhang X, Zhang T, Zhang M, Yang Y, Chen H. Preventive and synbiotic effects of the soluble dietary fiber obtained from Lentinula edodes byproducts and Lactobacillus plantarum LP90 against dextran sulfate sodium-induced colitis in mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:616-626. [PMID: 36054505 DOI: 10.1002/jsfa.12173] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 07/22/2022] [Accepted: 08/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soluble dietary fiber (SDF) obtained from Lentinula edodes byproducts has beneficial effects on human intestinal health. This study aimed to examine the combined preventive and ameliorative effects of a kind of synbiotic (SDF with a molecular weight of 1.58 × 102 kDa and Lactobacillus plantarum LP90 (LP) at 1 × 109 CFU kg-1 ) on dextran sulfate sodium-induced colitis mice. RESULTS The results demonstrated that synbiotic treatment could alleviate weight loss, decrease the disease activity index level and cause histological amelioration. Synbiotic treatment also promoted the production of goblet cells, increased the expression of tight junction proteins, and adjusted the production of myeloperoxidase, malondialdehyde and superoxide dismutase to repair intestinal epithelial injury. Clinical symptoms were alleviated by maintaining Th17/Treg balance, increasing interleukin 10 and immunoglobulin A levels, reducing interleukin 17a and tumor necrosis factor α production, and promoting mRNA to highly express of Foxp3 and vitamin D receptors. Moreover, synbiotic treatment could upregulate butyric acid production (4.71 ± 0.46 mol g-1 feces, P < 0.05) and diversity of intestinal microbial to maintain intestinal homeostasis. CONCLUSION This study suggested that the combination of LP and SDF as a synbiotic has the potential for use as a nutritional supplement to alleviate colitis. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zihan Xue
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Ruilin Li
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Junyu Liu
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Jingna Zhou
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Xiaoyu Zhang
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Tingting Zhang
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Min Zhang
- College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, PR China
| | - Yang Yang
- Department of Orthopedics, Tianjin Hospital, Tianjin, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
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Xu J, Xu D, Hu Q, Ma N, Pei F, Su A, Ma G. Immune regulatory functions of biologically active proteins from edible fungi. Front Immunol 2023; 13:1034545. [PMID: 36713368 PMCID: PMC9878603 DOI: 10.3389/fimmu.2022.1034545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Accepted: 12/21/2022] [Indexed: 01/13/2023] Open
Abstract
Proteins from edible mushrooms have a variety of biological activities. Here, thirteen precious edible mushrooms such as Ophiocordyceps sinensis, Ganoderma lucidum, and Morchella esculenta and nine common edible mushrooms such as Flammulina velutipes, Pleurotus ostreatus, and Pleurotus eryngii, etc., from which their proteins were extracted, their composition analyzed and their immunomodulatory activity assessed. Rare mushrooms are a species of edible mushrooms with higher edible value and medicinal value than common edible mushrooms. The results showed that all the different edible mushroom crude proteins increased the proliferation and phagocytosis of mouse macrophages, and we found that these edible mushroom proteins affected the secretion of reactive oxygen species and nitric oxide by mouse macrophages. Further studies on cytokines secreted by mouse macrophages showed a significant increase in pro-inflammatory cytokines, suggesting that edible mushroom proteins promote the polarisation of macrophages into classical M1-type macrophages, further demonstrating that edible mushroom proteins enhance immunity. It was also found that the immunomodulatory activity of the precious edible mushroom proteins was significantly higher than that of the common edible mushroom proteins. These results have important implications for the processing and product development of edible mushroom proteins.
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25
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Antagonistic activity of wild growing mushrooms against various fungal rice pathogen. INTERNATIONAL MICROBIOLOGY : THE OFFICIAL JOURNAL OF THE SPANISH SOCIETY FOR MICROBIOLOGY 2023; 26:91-98. [PMID: 36089618 DOI: 10.1007/s10123-022-00275-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 08/29/2022] [Accepted: 09/01/2022] [Indexed: 01/06/2023]
Abstract
Paddy is an important crop in Malaysia. There are various pathogens able to infect paddy causing a loss in yield's production. In this study, dual culture method, volatile organic compound (VOC) analysis, and non-volatile compound analysis were used to assess the ability of mushroom to control fungal rice pathogens including Curvularia lunata, Bipolaris panici-miliacei, and Nigrospora sp. Four mushroom isolates were further analysed for their antagonistic activity against rice pathogen. The highest percentage inhibition of radial growth (PIRG) was recorded between 45.55 and 73.68% observed in isolate 42b. The 4 isolates with the highest PIRG based on the dual culture analysis were then tested for their production of VOCs and non-volatile compound. Internal transcribed spacer (ITS) region analysis of the 4 mushroom isolates revealed their identity as Coprinellus disseminates (isolate 12b), Marasmiellus palmivorus (isolate 42b), Trametes maxima (isolate 56e), and Lentinus sajor-caju (isolate 60a). This study showed that mushroom isolates have the potential of antagonistic effect on various fungal rice pathogens tested by the production of secondary metabolites and mycoparasitic interaction.
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26
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Lewandowski K, Stryjska A. What food will we be eating on our journey to Mars? BIOTECHNOL BIOTEC EQ 2022. [DOI: 10.1080/13102818.2022.2060135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
Affiliation(s)
- Krzysztof Lewandowski
- Department of Technical Systems Maintenance and Operation, Faculty of Mechanical Engineering, Wroclaw University of Science and Technology, Wrocław, Poland
| | - Aleksandra Stryjska
- Division of Natural and Applied Sciences, Duke Kunshan University, Kunshan, PR China
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27
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Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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28
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Petraglia T, Latronico T, Liuzzi GM, Fanigliulo A, Crescenzi A, Rossano R. Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238145. [PMID: 36500238 PMCID: PMC9738689 DOI: 10.3390/molecules27238145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022]
Abstract
Cardiovascular diseases represent the main cause of death. A common feature of cardiovascular disease is thrombosis resulting from intravascular accumulation of fibrin. In the last years, several fibrinolytic enzymes have been discovered in many medicinal or edible mushrooms as potential new antithrombotic agents. This study aimed to compare the fibrin(ogen)olytic activity of crude extracts from the fruiting bodies of four cultivated edible mushrooms: Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe aegerita. Fibrin(ogen)olytic activity was assessed by fibrin plate, spectrophotometric assay and electrophoretic analysis (SDS-PAGE and zymography). The highest activity was detected for P. ostreatus followed by P. eryngii, L. edodes and A. aegerita. Results indicated that enzymes exhibited maximum activity at pH 6-7 and 30-40 °C, respectively. Enzyme activity was inhibited by serine and metalloprotease inhibitors. We proposed a new index called the Specific Fibrin(ogen)olytic Index (SFI), which allows specification of the proportion of the total proteolytic capacity due to the fibrin(ogen)olytic activity. These data suggest that the extracts from fruiting bodies or powdered mushrooms can be used as functional ingredients for the development of new functional foods that may act as thrombolytic agents responding, at the same time, to the increasing demand for safe, healthy and sustainable food.
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Affiliation(s)
- Tania Petraglia
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Tiziana Latronico
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
| | - Grazia Maria Liuzzi
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
- Correspondence: (G.M.L.); (R.R.)
| | - Angela Fanigliulo
- Bioagritest Srl—Centro Interregionale di Diagnosi Vegetale, 85010 Pignola, Italy
| | - Aniello Crescenzi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Rocco Rossano
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
- Correspondence: (G.M.L.); (R.R.)
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Yuan H, Xu L, Chang M, Meng J, Feng C, Geng X, Cheng Y, Liu Z. Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa. Front Nutr 2022; 9:1017014. [PMID: 36337648 PMCID: PMC9635447 DOI: 10.3389/fnut.2022.1017014] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022] Open
Abstract
To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.
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Affiliation(s)
- Hui Yuan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
- Lijing Xu,
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
- *Correspondence: Mingchang Chang,
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Zongqi Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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30
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Zhang L, Qiao HY, Liu HX, Jiang GC, Wang LY, Liu XJ. Antioxidant, hypoglycemic and protection of acute liver injury activities of Ganoderma lucidum spore water extract. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS. J Fungi (Basel) 2022; 8:jof8090953. [PMID: 36135678 PMCID: PMC9504341 DOI: 10.3390/jof8090953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/05/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Cultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers.
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Wei Y, Du X, Guo Y, Chang M, Deng B, Liu J, Cao J. Elucidation of physicochemical properties of polysaccharides extracted from Cordyceps militaris fruiting bodies with different drying treatments and their effects on ulcerative colitis in zebrafish. Front Nutr 2022; 9:980357. [PMID: 36118767 PMCID: PMC9481070 DOI: 10.3389/fnut.2022.980357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Accepted: 08/15/2022] [Indexed: 11/13/2022] Open
Abstract
Dry fruiting bodies of Cordyceps militaris (CMF) have been widely used in folk tonic foods and traditional herbal medicine in East Asia. Drying treatment serves as the last step in CMF industrial processes. In this work, the physicochemical properties of polysaccharides from C. militaris fruiting bodies (CMFPs) with hot air drying (HD), far-infrared radiation drying (ID) and vacuum freeze-drying (FD) treatments were analyzed, and their effects on ulcerative colitis (UC) were further investigated in oxazolone-induced zebrafish. The results showed that physicochemical properties of CMFP-H, CMFP-I and CMFP-F were obvious different. CMFPs could repair the intestinal mucosal barrier, inhibit ROS generation and the activities of MDA and MPO, and improve the activities of SOD, CAT, ACP, AKP and LZM. Further detection indicated that CMFPs could better improve UC via activating the MyD88/NF-κB signaling pathway in vivo. However, CMFP-H, CMFP-F and CMFP-I exhibited diverse regulation effects on specific immune-related enzymes and cytokines. The data would be helpful for finding practical and rapid drying methods for macro-fungi and further exploring CMFPs as functional food ingredients or complementary medicines for the treatments of UC.
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Affiliation(s)
- Yin Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Xiao Du
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Yangbian Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taiyuan, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
- Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Jinzhong, China
| | - Bing Deng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taiyuan, China
| | - Jingyu Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taiyuan, China
- Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Jinzhong, China
- *Correspondence: Jingyu Liu
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taiyuan, China
- Jinling Cao
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Wang H, Ma JX, Zhou M, Si J, Cui BK. Current advances and potential trends of the polysaccharides derived from medicinal mushrooms sanghuang. Front Microbiol 2022; 13:965934. [PMID: 35992671 PMCID: PMC9382022 DOI: 10.3389/fmicb.2022.965934] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 07/04/2022] [Indexed: 12/16/2022] Open
Abstract
For thousands of years, sanghuang is distinctive as a general designation for a group of precious and rare Chinese medicinal mushrooms. Numerous investigations have revealed that polysaccharide is one of the important biological active ingredients of sanghuang with various excellent biological activities, including antioxidant, anti-aging, anti-tumor, immunomodulatory, anti-inflammatory, anti-diabetic, hepatoprotective, and anti-microbial functionalities. For the past two decades, preparation, structural characterization, and reliable bioactivities of the polysaccharides from fruiting bodies, cultured mycelia, and fermentation broth of sanghuang have been arousing extensive interest, and particularly, different strains, sources, and isolation protocols might result in obvious discrepancies in structural features and bioactivities. Therefore, this review summarizes the recent reports on preparation strategies, structural features, bioactivities, and structure-activity relationships of sanghuang polysaccharides, which will enrich the knowledge on the values of natural sanghuang polysaccharides and support their further development and utilization as therapeutic agents, vaccines, and functional foods in tonic and clinical treatment.
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The Current Status, Bioactivity, Food, and Pharmaceutical Approaches of Calocybe indica: A Review. Antioxidants (Basel) 2022; 11:antiox11061145. [PMID: 35740041 PMCID: PMC9219886 DOI: 10.3390/antiox11061145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 02/04/2023] Open
Abstract
Over the past few years, mushrooms have been extensively explored in the field of pharmaceutical and food science, and researchers are heading toward the search for vital components with a higher safety margin and multitarget applications. Moreover, among all age group populations, mushroom consumption has increased immensely owing to their great nutritional aspects, desirable organoleptic properties, and aroma. In addition, mushrooms continue to generate much attention chiefly in their consumption as food, as a cure for different ailments, as well as a vital commodity globally, owing to their dietary, antioxidant, and therapeutic values. Mushrooms are considered one of the important and suitable diets for patients having multiple types of diseases. Additionally, due to potential immunomodulatory effects, quality protein, and low fat, and cholesterol content, mushrooms are used as an important ingredient for food formulation. Therefore, this review article provides detailed information on Calocybe indica as they are the third most important commercially grown mushroom following button and oyster mushrooms. This review brings tangible evidence that milky white mushrooms are a great source of natural components and antioxidants with potential application in pharmaceuticals and in treating and managing different diseases. Several food applications of milky white mushrooms have also been discussed and reviewed.
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Effect of Electrohydrodynamic (EHD) on Drying Kinetics and Quality Characteristics of Shiitake Mushroom. Foods 2022; 11:foods11091303. [PMID: 35564026 PMCID: PMC9101094 DOI: 10.3390/foods11091303] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/22/2022] [Accepted: 04/27/2022] [Indexed: 01/27/2023] Open
Abstract
The effect of an electrohydrodynamic (EHD) drying system on the drying kinetics, microstructure and nutritional composition of shiitake mushrooms was studied. Shiitake mushroom slices were dried at 0, 18, 22, 26, 30 and 34 kV. The results showed that the drying rate, effective moisture diffusion coefficient and shrinkage of the EHD treatment group were significantly higher than those of the control group. The 34 kV treatment group had the highest drying rate (0.24 g W/g DM × h) and the highest effective moisture diffusion coefficient (1.45 × 10−6 m2/s), which were 6.75 and 7.41 times higher than those of the control group, respectively. The control group had the highest rehydration ratio (7.72) and showed unsatisfactory color performance. The scanning electron microscopy (SEM) results showed that compared with the control group, the surface of samples dried by EHD exhibited different degrees of encrustation, and the area of encrustation increased with increasing voltage. After analysis by Fourier transform infrared (FTIR) spectroscopy, it was found that the samples of both the EHD-treated and control groups had similar absorption peak positions, but the intensity of the absorption peak of the EHD-dried samples was greater. Compared with the control group, the shiitake mushroom slices dried by EHD had a higher protein content and polysaccharide content. The polysaccharide content in 22 kV treatment group was the highest (4.67 g/100 g), and the protein content in 26 kV and 34 kV treatment groups was the highest (17.0 g/100 g). This study provides an experimental and theoretical basis for an in-depth study of the drying kinetics of shiitake mushrooms and provides theoretical guidance and clues for the wider application of EHD drying technology.
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Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives. Foods 2022; 11:foods11071030. [PMID: 35407117 PMCID: PMC8998036 DOI: 10.3390/foods11071030] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 02/07/2023] Open
Abstract
Ganoderma lucidum has a long history of medicinal uses in the Far East countries of more than 2000 years due to its healing properties. Recently, G. lucidum has come under scientific scrutiny to evaluate its content of bioactive components that affect human physiology, and has been exploited for potent components in the pharmacology, nutraceuticals, and cosmetics industries. For instance, evidence is accumulating on the potential of this mushroom species as a promising antiviral medicine for treating many viral diseases, such as dengue virus, enterovirus 71, and recently coronavirus disease of 2019 (COVID-19). Still, more research studies on the biotherapeutic components of G. lucidum are needed to ensure the safety and efficiency of G. lucidum and promote the development of commercial functional foods. This paper provides an extensive overview of the nutraceutical value of Ganoderma lucidum and the development of commercial functional food. Moreover, the geo-origin tracing strategies of this mushroom and its products are discussed, a highly important parameter to ensure product quality and safety. The discussed features will open new avenues and reveal more secrets to widely utilizing this mushroom in many industrial fields; i.e., pharmaceutical and nutritional ones, which will positively reflect the global economy.
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Chen HY, Lei JY, Li SL, Guo LQ, Lin JF, Wu GH, Lu J, Ye ZW. Progress in biological activities and biosynthesis of edible fungi terpenoids. Crit Rev Food Sci Nutr 2022; 63:7288-7310. [PMID: 35238261 DOI: 10.1080/10408398.2022.2045559] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The edible fungi have both edible and medicinal functions, in which terpenoids are one of the most important active ingredients. Terpenoids possess a wide range of biological activities and show great potential in the pharmaceutical and healthcare industries. In this review, the diverse biological activities of edible fungi terpenoids were summarized with emphasis on the mechanism of anti-cancer and anti-inflammation. Subsequently, this review focuses on advances in knowledge and understanding of the biosynthesis of terpenoids in edible fungi, especially in the generation of sesquiterpenes, diterpenes, and triterpenes. This paper is aim to provide an overview of biological functions and biosynthesis developed for utilizing the terpenoids in edible fungi.
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Affiliation(s)
- Hai-Ying Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jin-Yu Lei
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shu-Li Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Li-Qiong Guo
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jun-Fang Lin
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Guang-Hong Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, College of Life Sciences, South China Agricultural University, Guangzhou, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Zhi-Wei Ye
- College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, College of Life Sciences, South China Agricultural University, Guangzhou, China
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Saparpakorn P, Chimprasit A, Jantarat T, Hannongbua S. Insight investigation of rilpivirine and compounds from mushrooms as feline immunodeficiency virus reverse transcriptase inhibitors using molecular dynamics simulations and quantum chemical calculations. MOLECULAR SIMULATION 2022. [DOI: 10.1080/08927022.2021.2025236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Patchreenart Saparpakorn
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Aunlika Chimprasit
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Theerawat Jantarat
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Supa Hannongbua
- Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies in Nanotechnology for Chemical, Food and Agricultural Industries, KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
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39
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Zhou Y, El-Seedi HR, Xu B. Insights into health promoting effects and myochemical profiles of pine mushroom Tricholoma matsutake. Crit Rev Food Sci Nutr 2022; 63:5698-5723. [PMID: 34985354 DOI: 10.1080/10408398.2021.2023857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Tricholoma matsutake (TM) is a valuable edible mushroom that has attracted increasing attention due to its potential medicinal values and functional uses. However, the chemical composition and molecular mechanisms behinds TM are not specifically summarized yet. Hence, this review aims to systematically analyze the research progress on the characterization of chemical compositions and the reported health effects of TM in the last 20 years. The myochemical profiles of TM consist of proteins with amino acids, fatty acids, nucleic acids with their derivatives, polysaccharides, minerals, volatile components, phenolic compounds, and steroids. The bioactive substances in TM exert their health effects mainly by regulating body immunity and restoring the balance of the redox system. NF-κB signaling pathway and its downstream cytokines such as TNF-α and IL-6 are the key molecular mechanisms. In addition, MAPK, PI3K-Akt, and JAK-STAT are also involved. NF-κB, MAPK, and PI3K-Akt are also highly related to cancer regulation and thus TM has great anticancer potential. Considering that most studies have only investigated the dosage and inhibition rate of TM on cancer cell lines, more extensive studies need to focus on the specific molecular mechanisms behind these anticancer effects in the future.
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Affiliation(s)
- Yifan Zhou
- BNU-HKBU United International College, Food Science and Technology Program, Zhuhai, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Uppsala, Sweden
| | - Baojun Xu
- BNU-HKBU United International College, Food Science and Technology Program, Zhuhai, China
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40
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Bains A, Chawla P, Kaur S, Najda A, Fogarasi M, Fogarasi S. Bioactives from Mushroom: Health Attributes and Food Industry Applications. MATERIALS 2021; 14:ma14247640. [PMID: 34947237 PMCID: PMC8706457 DOI: 10.3390/ma14247640] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/02/2021] [Accepted: 12/08/2021] [Indexed: 11/30/2022]
Abstract
It is well-known that the utilization of mushrooms as therapeutic agents is not new. Over the past years, they have been used by local individuals as food, as well as medicines, throughout the world. Nowadays, mushrooms are excessively used in the medicine, pharmacy, food, and fermentation fields as well. Wild mushrooms are of particular interest, especially Trametes versicolor (commonly known as turkey mushrooms) due to their various uses in the food and pharmaceutical industries. They represent not only a huge storehouse of vitamins, minerals, and dietary fiber, but they are also an important source of bioactive polysaccharides. They are widely used in traditional oriental therapies. The fruiting bodies are used in the preparation of health tonics and tea. The present review is necessary to explore more about this mushroom-like classical taxonomy, morphology, nutritional value, bioactivity, various health attributes, mechanism of bioactive components against various diseases, and food applications. The influence of processing processes on the nutritional properties and bioactivity of the fungus is discussed. Potential bioactive components promising health attributes of Trametes versicolor are extensively described. Additionally, several in vivo and in vitro studies have demonstrated the beneficial effects of polysaccharopeptides (PSP) and Polysaccharide-K (PSK) on the aspects related to immune function and inflammation, also presenting an anticancerous effect. Moreover, PSP and PSK were successfully described to decrease several life-threatening diseases. The potential food applications of Trametes versicolor were detailed to signify the effective utilization of the mushroom in functional food formulation.
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Affiliation(s)
- Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India;
- Correspondence: (P.C.); (M.F.); (S.Z.)
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India;
| | - Agnieszka Najda
- Department of Vegetable and Heerbal Crops, University of Life Science in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland;
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (P.C.); (M.F.); (S.Z.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Correspondence: (P.C.); (M.F.); (S.Z.)
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41
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Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100086] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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42
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico
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Jędrejko KJ, Lazur J, Muszyńska B. Cordyceps militaris: An Overview of Its Chemical Constituents in Relation to Biological Activity. Foods 2021; 10:2634. [PMID: 34828915 PMCID: PMC8622900 DOI: 10.3390/foods10112634] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 01/04/2023] Open
Abstract
Cordyceps spp. mushrooms have a long tradition of use as a natural raw material in Asian ethnomedicine because of their adaptogenic, tonic effects and their ability to reduce fatigue and stimulate the immune system in humans. This review aims to present the chemical composition and medicinal properties of Cordyceps militaris fruiting bodies and mycelium, as well as mycelium from in vitro cultures. The analytical results of the composition of C. militaris grown in culture media show the bioactive components such as cordycepin, polysaccharides, γ-aminobutyric acid (GABA), ergothioneine and others described in the review. To summarize, based on the presence of several bioactive compounds that contribute to biological activity, C. militaris mushrooms definitely deserve to be considered as functional foods and also have great potential for medicinal use. Recent scientific reports indicate the potential of cordycepin in antiviral activity, particularly against COVID-19.
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Affiliation(s)
| | | | - Bożena Muszyńska
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University Medical College, 9 Medyczna Str., 30–688 Kraków, Poland; (K.J.J.); (J.L.)
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Losoya‐Sifuentes C, Simões LS, Cruz M, Rodriguez‐Jasso RM, Loredo‐Treviño A, Teixeira JA, Nobre C, Belmares R. Development and Characterization of
Pleurotus ostreatus
Mushroom—Wheat Bread. STARCH-STARKE 2021. [DOI: 10.1002/star.202100126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Carolina Losoya‐Sifuentes
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
| | - Lívia Souza Simões
- CEB – Centre of Biological Engineering University of Minho Campus de Gualtar Braga 4710‐057 Portugal
| | - Mario Cruz
- Department of Food Science and Technology Antonio Narro Autonomous Agrarian University Saltillo, Calzada Antonio Narro, No 1923 Col. Buena Vista C.P. 25315 Buenaventura Coahuila México
| | - Rosa Maria Rodriguez‐Jasso
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
| | - Araceli Loredo‐Treviño
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
| | - Jose Antonio Teixeira
- CEB – Centre of Biological Engineering University of Minho Campus de Gualtar Braga 4710‐057 Portugal
| | - Clarisse Nobre
- CEB – Centre of Biological Engineering University of Minho Campus de Gualtar Braga 4710‐057 Portugal
| | - Ruth Belmares
- Department of Food Research, Faculty of Chemical Sciences Autonomous University of Coahuila Saltillo, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P. 25280 Saltillo Coahuila México
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45
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Fresh Mushroom Preservation Techniques. Foods 2021; 10:foods10092126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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46
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Zając A, Pięt M, Stefaniuk D, Chojnacki M, Jakubowicz-Gil J, Paduch R, Matuszewska A, Jaszek M. Pro-Health and Anti-Cancer Activity of Fungal Fractions Isolated from Milk-Supplemented Cultures of Lentinus ( Pleurotus) Sajor-caju. Biomolecules 2021; 11:1089. [PMID: 34439756 PMCID: PMC8391637 DOI: 10.3390/biom11081089] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/12/2022] Open
Abstract
The present study aimed to demonstrate Lentinus (formerly Pleurotus) sajor-caju (PSC) as a good source of pro-health substances. It has also shown that supplementation of its culture medium with cow milk may further improve its beneficial properties. Intracellular fractions from fungi grown on a medium supplemented with cow milk were analyzed using various biochemical methods for determination of the nutrient composition. Furthermore, anti-cancer properties of selected extracts were investigated on colorectal cancer cell lines (HT-29, LS 180, and SW948) in vitro. Biochemical analysis showed enrichment in health-enhancing compounds, such as proteins or polysaccharides (about 3.5- and 4.5-fold increase in concentration of proteins and carbohydratesin extracts of mycelia cultured on whole milk (PSC2-I), respectively), with a decrease in the level of free radicals (10-fold decrease in extract grown on milk and medium mixture (1:1) (PSC3-II)), which was related to increased catalase and superoxide dismutase activity (7.5-fold increase in catalase activity and 5-fold in SOD activity in PSC3-II compared to the control). Moreover, the viability of the cancer cells was diminished (to 60.0 ± 6.8% and 40.0 ± 8.6% of the control, on HT-29 and SW948 cells, respectively), along with pro-apoptotic (to 18.8 ± 11.8 and 14.7 ± 8.0% towards LS 180 and SW948 cells, respectively) and NO-secreting effects (about 2-fold increase) of the extracts. This study suggests that PSC has multiple nutritional and anti-cancer properties and can be used as a source of healthy biomolecules in modern medicine or functional foods.
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Affiliation(s)
- Adrian Zając
- Department of Functional Anatomy and Cytobiology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland;
| | - Mateusz Pięt
- Department of Virology and Immunology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland; (M.P.); (R.P.)
| | - Dawid Stefaniuk
- Department of Biochemistry and Biotechnology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland; (A.M.); (M.J.)
| | - Michał Chojnacki
- Department of Experimental Hematooncology, Medical University of Lublin, 20-031 Lublin, Poland;
| | - Joanna Jakubowicz-Gil
- Department of Functional Anatomy and Cytobiology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland;
| | - Roman Paduch
- Department of Virology and Immunology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland; (M.P.); (R.P.)
- Department of General Ophthalmology, Medical University of Lublin, 20-031 Lublin, Poland
| | - Anna Matuszewska
- Department of Biochemistry and Biotechnology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland; (A.M.); (M.J.)
| | - Magdalena Jaszek
- Department of Biochemistry and Biotechnology, Institute of Biological Sciences, Maria Curie-Skłodowska University, 20-031 Lublin, Poland; (A.M.); (M.J.)
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Ching LW, Zulkipli N‘AM, Muhamad II, Marsin AM, Khair Z, Anis SNS. Dietary management for healthier batter formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Contreras-Castillo CJ. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Res Int 2021; 147:110551. [PMID: 34399528 DOI: 10.1016/j.foodres.2021.110551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/22/2023]
Abstract
Currently, consumers' interest in healthy products has attracted the attention of academia and the meat industry, which has focused mainly on incorporating ingredients with healthier properties. In this context, the aim of this study was to investigate the social representation of original burgers and burgers with mushroom addition considering different sexes and body mass indexes (BMIs) of individuals. Thus, 209 Brazilians answered a word association task followed by a word classification based on their importance and valence for original burgers and burgers with the addition of mushrooms. To obtain the structure of social representation, the words were positioned into four distinct zones based on their frequency of elicitation and importance. Also, the polarity index was used to give a connotation to the words. Three groups of consumers were identified. The first group (consumers with class-1 obesity of both sexes) associated the original burger with positive categories (cheese, juicy, seasoned, food, tasty, joy, salad and delicious). The second one (female consumers with pre-obesity and class-1 obesity) associated the burger with the addition of mushrooms with the elements price, different, vegetarian, flavor, gourmet and healthy. Finally, the third group (men and women for both stimuli and with a wide range of BMI) characterized burgers with sensory attributes, feelings and moments of consumption. In conclusion, the social representation of the original burger and the burger with the addition of mushrooms differed among consumers, suggesting that the main associations can be the main motivations for the consumption of a certain product.
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Affiliation(s)
- Iliani Patinho
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Erick Saldaña
- Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Miriam Mabel Selani
- Centro de Ciências da Natureza, Campus Lagoa do Sino, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Ana Clara Bortoluzzi Teixeira
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Beatriz Schmidt Menegali
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Thais Cardoso Merlo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Juan Dario Rios-Mera
- Facultad de Ingeniería Pesquera y de Alimentos, Universidad Nacional San Luis Gonzaga de Ica (UNICA), Peru
| | - Mariana D B Dargelio
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil
| | - Heber Rodrigues
- Plumpton College and UK Centre for Excellence on Wine Research, Ditchling Rd, Brighton BN7 3AE, United Kingdom
| | - Carmen J Contreras-Castillo
- Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo (USP), Piracicaba, SP, Brazil.
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da Silva Campelo M, Neto JFC, Lima ABN, das Chagas Neto FC, da Costa Gonzaga ML, de Aguiar Soares S, Leal LKAM, Ribeiro MENP, Ricardo NMPS. Polysaccharides and extracts from Agaricus brasiliensis Murill - A comprehensive review. Int J Biol Macromol 2021; 183:1697-1714. [PMID: 34022313 DOI: 10.1016/j.ijbiomac.2021.05.112] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/28/2021] [Accepted: 05/16/2021] [Indexed: 12/25/2022]
Abstract
Edible mushrooms have been increasingly introduced into the human diet, which has driven research into their functional properties. Thus, Agaricus brasiliensis Murill or Agaricus blazei Murill (ABM) is a species native to the Brazilian biome, whose fruiting body has been used not only for dietary purposes, but also in the development of functional foods or as source of molecules of pharmacological interest. The bioactivity of ABM has been related to the presence of polysaccharides, although the contribution of other metabolites cannot be discharged. This work describes the polysaccharides isolation methodology and preparation of the extracts of ABM and their biological activities. Furthermore, it presents a general outline of its characterizations regarding composition, chemical structure and properties in solution. The ABM and its chemical constituents exhibit several biological activities that support their potential use for prevention or treatment of diseases with inflammatory background, such as cancer, diabetes and atherosclerosis. The mechanism of action of the extracts and polysaccharides from ABM is mainly related to a modulation of immune system response or reduction of inflammatory response. This review shows that the ABM has great potential in the pharmaceutical, biotechnological and food sectors that deserves additional research using standardized products.
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Affiliation(s)
- Matheus da Silva Campelo
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - João Francisco Câmara Neto
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Ana Beatriz Nogueira Lima
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Francisco Cirineu das Chagas Neto
- Centro de Estudos Farmacêuticos e Cosméticos, Departamento de Farmácia, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60430-160, Brasil
| | - Maria Leônia da Costa Gonzaga
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Sandra de Aguiar Soares
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil
| | - Luzia Kalyne Almeida Moreira Leal
- Centro de Estudos Farmacêuticos e Cosméticos, Departamento de Farmácia, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60430-160, Brasil.
| | - Maria Elenir Nobre Pinho Ribeiro
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil.
| | - Nágila Maria Pontes Silva Ricardo
- Laboratório de Polímeros e Inovação de Materiais, Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza - CE, CEP: 60455-760, Brasil.
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50
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Raza A, Iqbal J, Munir MU, Asif A, Ahmed A. Anticancer Potential of Polysaccharides. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch22] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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