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Battaglia V, Sorrentino R, Verrilli G, del Piano L, Sorrentino MC, Petriccione M, Sicignano M, Magri A, Cermola M, Cerrato D, Lahoz E. Potential Use of Cardunculus Biomass on Pleurotus eryngii Production: Heteroglycans Content and Nutritional Properties (Preliminary Results). Foods 2022; 12:foods12010058. [PMID: 36613273 PMCID: PMC9818939 DOI: 10.3390/foods12010058] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/17/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
The new perspective of using waste biomass to cultivate mushrooms as a source of protein for human nutrition, in line with the circular economy principles, is receiving increasing attention in the scientific community and represents great wealth in terms of environmental sustainability. Pleurotus eryngii is a mushroom also known as cardunculus mushroom due to its ability to grow on this plant. This study explores the potential intrinsic properties of cardunculus (for example, the presence of inulin in the roots) as raw material for the growth of cardunculus mushrooms, and the influence on heteroglycan content and nutrition parameters of the fruiting bodies. Both mycelium and fruiting bodies were used to determine the heteroglycan content in the presence of inulin or cardunculus roots rich in inulin. To produce heteroglycans from P. eryngii in greater quantities and shorter times without having to wait for the formation of the fruiting bodies, the mycelium could be used. The results showed that the presence of cardunculus biomass positively influences the heteroglycan content of P. eryngii. In terms of nutritional parameters, higher contents of polyphenols, flavonoids, anthocyanins, and antioxidant activity were detected in P. eryngii grown on the cardunculus stem and root substrate. In conclusion, recycling cardunculus biomass to generate growth blocks for edible mushrooms is a winning choice due to the opportunity to use this biomass waste, which is gaining more and more attention due to the increase in cultivated areas and the use of fruiting bodies of P. eryngii as a functional food and source of molecules with potential biological activities.
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Affiliation(s)
- Valerio Battaglia
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
| | - Roberto Sorrentino
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
- Correspondence:
| | - Giulia Verrilli
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
- Department of Precision Medicine, Università degli Studi della Campania “L. Vanvitelli”, 80138 Naples, Italy
| | - Luisa del Piano
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
| | - Maria Cristina Sorrentino
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics—Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Via Torrino 3, 81100 Caserta, Italy
| | - Mariarosaria Sicignano
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
| | - Anna Magri
- Council for Agricultural Research and Economics—Research Centre for Olive, Fruit and Citrus Crops (CREA-OFA), Via Torrino 3, 81100 Caserta, Italy
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies—DiSTABiF, University of Campania “Luigi Vanvitelli”, Via Vivaldi 43, 81100 Caserta, Italy
| | - Michele Cermola
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
| | - Domenico Cerrato
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
| | - Ernesto Lahoz
- Council for Agricultural Research and Economics—Research Centre for Cereal and Industrial Crops (CREA-CI), Via Torrino 3, 81100 Caserta, Italy
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Barone R, Caruso Bavisotto C, Rappa F, Gargano ML, Macaluso F, Paladino L, Vitale AM, Alfano S, Campanella C, Gorska M, Di Felice V, Cappello F, Venturella G, Marino Gammazza A. JNK pathway and heat shock response mediate the survival of C26 colon carcinoma bearing mice fed with the mushroom Pleurotus eryngii var. eryngii without affecting tumor growth or cachexia. Food Funct 2021; 12:3083-3095. [PMID: 33720221 DOI: 10.1039/d0fo03171b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In the last few years, there has been emerging interest in developing treatments against human diseases using natural bioactive content. Here, the powder of the edible mushroom Pleurotus eryngii var. eryngii was mixed with the normal diet of mice bearing C26 colon carcinoma. Interestingly, it was evidenced by a significant increase in the survival rate of C26 tumor-bearing mice accompanied by a significant increase in Hsp90 and Hsp27 protein levels in the tumors. These data were paralleled by a decrease in Hsp60 levels. The mushroom introduced in the diet induced the inhibition of the transcription of the pro-inflammatory cytokines IL-6 and IL-1 exerting an anti-inflammatory action. The effects of the mushroom were mediated by the activation of c-Jun NH2-terminal kinases as a result of metabolic stress induced by the micronutrients introduced in the diet. In the tumors of C26 bearing mice fed with Pleurotus eryngii there was also a decreased expression of the mitotic regulator survivin and the anti-apoptotic factor Bcl-xL as well as an increase in the expression levels of Atg7, a protein that drives autophagy. In our hypothesis the interplay of these molecules favored the survival of the mice fed with the mushroom. These data are promising for the introduction of Pleurotus eryngii as a dietary supplement or as an adjuvant in anti-cancer therapy.
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Affiliation(s)
- Rosario Barone
- Department of Biomedicine, Neurosciences and advanced Diagnostics, University of Palermo, Palermo, Italy.
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Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread. Nutrients 2019; 12:nu12010001. [PMID: 31861252 PMCID: PMC7019488 DOI: 10.3390/nu12010001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 12/09/2019] [Accepted: 12/16/2019] [Indexed: 12/02/2022] Open
Abstract
It is unclear whether different processing methods change the biological functions of foods and how these functions are evaluated in the human body. Here, steamed bread and baked bread, the traditional staple foods in China and many Western countries, were made by steaming and baking, respectively, using one piece of fermented wheat dough and then consumed by 16 healthy young volunteers. By detecting 38 cytokines, 12 metabolic enzymes, glucose, lactate, and nicotinamide adenine dinucleotide (NADH) in the serum, the cytokine network and central metabolic pathway network were investigated to compare the effects of the two staple foods on immunity and metabolism. Compared with steamed bread, baked bread increased (p < 0.05) concentrations of fractalkine and macrophage-derived chemokine, decreased (p < 0.05) the concentration of interleukin-1RA, increased (p < 0.05) the expression level of phosphofructokinase, and decreased (p < 0.05) the expression level of glucose-6-phosphate dehydrogenase in the serum. Two network analyses indicated that baked bread, as compared to the steamed bread, enhanced communication between immune cells, increased catabolism, and decreased anabolism. Further, a correlation analysis of cytokines and metabolic enzymes suggested that the two staple foods may affect metabolism by regulating the secretion of cytokines. These findings highlight how the same raw food material processed by different methods may have different impacts on immunity and metabolism in humans.
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Proserpio C, Lavelli V, Laureati M, Pagliarini E. Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception, and acceptability. Food Sci Nutr 2019; 7:730-737. [PMID: 30847151 PMCID: PMC6392850 DOI: 10.1002/fsn3.917] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 11/05/2018] [Accepted: 11/28/2018] [Indexed: 01/19/2023] Open
Abstract
Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri-food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable-based product (a pumpkin and carrot soup) added with increasing concentration of P. ostreatus powder rich in β-glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women N = 52; men N = 57; age = 36.1 ± 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check-all-that-apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. The present results demonstrated that it is possible to fortify a vegetable soup with P. ostreatus powder developing well-accepted foods by consumers. This product could be used to implement an everyday dietary intervention of β-glucans over a long-term period.
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Affiliation(s)
- Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
| | - Monica Laureati
- Department of Food, Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS)University of MilanMilanItaly
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The potential applications of mushrooms against some facets of atherosclerosis: A review. Food Res Int 2018; 105:517-536. [DOI: 10.1016/j.foodres.2017.11.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 11/08/2017] [Accepted: 11/19/2017] [Indexed: 12/16/2022]
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Lavelli V, Proserpio C, Gallotti F, Laureati M, Pagliarini E. Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods. Food Funct 2018; 9:1353-1372. [PMID: 29480298 DOI: 10.1039/c7fo01747b] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The basidiomycetes fungi belonging to the genus Pleurotus could make an important contribution to sustainable functional food design because they possess an elevated protein content with a valuable essential amino acid scoring pattern, a unique dietary fibre profile, mainly comprised of branched β-glucan, high levels of some vitamins of the B group, vitamin D, Fe, Zn, Cu, Se and some bioactive mycochemicals, while the Na and fat contents are low. Moreover, Pleurotus spp. can grow efficiently on various clean by-products of food processing, such as wheat straw, wheat stalk and spent beer grain, thus representing a sustainable food source. This review illustrates the compositional variability of Pleurotus spp. grown on various by-products, in order to clarify its potential ability to address the needs of populations with endemic nutritional deficiencies as well as those populations at risk or affected by some chronic diseases. The perspectives for Pleurotus applications in functional foods decisively depend on consumers' acceptability. Hence, the sensory properties of Pleurotus spp. are also clarified herein. Lastly, the three main strategies of functional food development using Pleurotus spp. are summarized, namely its use as a fortifying agent, high-cost protein replacer and prebiotic ingredient.
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Affiliation(s)
- Vera Lavelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - Cristina Proserpio
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - Francesca Gallotti
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - Monica Laureati
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - Ella Pagliarini
- DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
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Yuan B, Zhao L, Yang W, McClements DJ, Hu Q. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact ofAuricularia auricula(Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. J Food Sci 2017; 82:2041-2050. [DOI: 10.1111/1750-3841.13812] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 06/11/2017] [Accepted: 06/15/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Biao Yuan
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 People's Republic of China
- Dept. of Food Science; Univ. of Massachusetts; Amherst MA 01003 U.S.A
| | - Liyan Zhao
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 People's Republic of China
| | - Wenjian Yang
- College of Food Science and Engineering; Nanjing Univ. of Finance and Economics; Nanjing 210023 People's Republic of China
| | | | - Qiuhui Hu
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 People's Republic of China
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Wang H, Pang G. Effect of resistant and digestible rice starches on human cytokine and lactate metabolic networks in serum. Cytokine 2017; 93:57-65. [PMID: 28511942 DOI: 10.1016/j.cyto.2017.05.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 02/27/2017] [Accepted: 05/09/2017] [Indexed: 11/18/2022]
Abstract
Resistant starch generated after treating ordinary starch is of great significance to human health in the countries with overnutrition. However, its functional evaluation in the human body has been rarely reported. By determining the lactate metabolic flux, 12 serum enzymes expression level and 38 serum cytokines in healthy volunteers, the variation in cytokine network and lactate metabolic network in serum were investigated to compare the mechanism of the physiological effects between the two starches. The results indicated that compared with digestible starch, resistant starch had anti-inflammatory effects, increased anabolism, and decreased catabolism. Further, the intercellular communication networks including cytokine and lactate metabolic networks were mapped out. The relationship suggested that resistant starch might affect and control the secretion of cytokines to regulate lactate metabolic network in the body, promoting the development of immunometabolism.
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Affiliation(s)
- Huisong Wang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Guangchang Pang
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
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Carrasco-González JA, Serna-Saldívar SO, Gutiérrez-Uribe JA. Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: Potential use as food ingredient. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.016] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Yan ZF, Lin P, Kook M, Yi TH, Li CT. Immune activation effects of Eurotium cristatum on T cells through NF-κB signaling pathways in humans. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1293012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Affiliation(s)
- Zheng-Fei Yan
- Department of Oriental Medicinal Material and Processing, College of Life Science, Kyung Hee University, Yongin, Republic of Korea
| | - Pei Lin
- Department of Oriental Medicinal Material and Processing, College of Life Science, Kyung Hee University, Yongin, Republic of Korea
| | - MooChang Kook
- Department of Marine Biotechnology, Anyang University, Incheon, Republic of Korea
| | - Tae-Hoo Yi
- Department of Oriental Medicinal Material and Processing, College of Life Science, Kyung Hee University, Yongin, Republic of Korea
| | - Chang-Tian Li
- Engineering Research Center of Edible and Medicinal Fungi, Ministry of Education, Jilin Agricultural University, Changchun, People’s Republic of China
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Deng W, Cao X, Wang Y, Yu Q, Zhang Z, Qu R, Chen J, Shao G, Gao X, Xu X, Yu J. Pleurotus eryngii Polysaccharide Promotes Pluripotent Reprogramming via Facilitating Epigenetic Modification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1264-1273. [PMID: 26809505 DOI: 10.1021/acs.jafc.5b05661] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Pleurotus eryngii is a medicinal/edible mushroom with great nutritional value and bioactivity. Its polysaccharide has recently been developed into an effective gene vector via cationic modification. In the present study, cationized P. eryngii polysaccharide (CPS), hybridized with calcium phosphate (CP), was used to codeliver plasmids (Oct4, Sox2, Klf4, c-Myc) for generating induced pluripotent stem cells (iPSCs). The results revealed that the hybrid nanoparticles could significantly enhance the process and efficiency of reprogramming (1.6-fold increase) compared with the CP nanoparticles. The hybrid CPS also facilitated epigenetic modification during the reprogramming. Moreover, these hybrid nanoparticles exhibited multiple pathways (both caveolae- and clathrin-mediated endocytosis) in their cellular internalization, which accounted for the improved iPSCs generation. These findings therefore present a novel application of P. eryngii polysaccharide in pluripotent reprogramming via active epigenetic modification.
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Affiliation(s)
| | | | | | - Qingtong Yu
- School of Life Science & Technology, China Pharmaceutical University , Nanjing 210009, People's Republic of China
| | | | | | | | | | - Xiangdong Gao
- School of Life Science & Technology, China Pharmaceutical University , Nanjing 210009, People's Republic of China
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