Chemical composition and antioxidant properties of five edible Hymenomycetes mushrooms

Effects of Auricularia auricula Polysaccharides on Gut Microbiota Composition in Type 2 Diabetic Mice

In previous studies, Auriculariaauricula polysaccharides (AAP) has been found to improve type 2 diabetes mellitus, but its mechanism remains unclear. In this study, we sought to demonstrate that AAP achieves remission by altering the gut microbiota in mice with type 2 diabetes. We successfully constructed a type 2 diabetes mellitus (T2DM) model induced by a high-fat diet (HFD) combined with streptozotocin (STZ), following which fasting blood glucose (FBG) levels and oral glucose tolerance test (OTGG) were observed to decrease significantly after 5 weeks of AAP intervention. Furthermore, AAP enhanced the activities of total superoxide dismutase (T-SOD), catalase (CAT), and glutathione peroxidase (GSH-Px), and reduced the content of malondialdehyde (MDA) to alleviate the oxidative stress injury. AAP-M (200 mg/kg/d) displayed the best improvement effect. Moreover, 16S rRNA results showed that AAP decreased the abundance of Firmicutes and increased that of Bacteroidetes. The abundance of beneficial genera such as Faecalibaculum, Dubosiella, Alloprevotella, and those belonging to the family Lachnospiraceae was increased due to the intake of AAP. AAP could reduced the abundance of Desulfovibrio, Enterorhabdus, and Helicobacter. In all, these results suggest that AAP can improve the disorders of glucose and lipid metabolism by regulating the structure of the gut microbiota.

Comparative Analyses of Bioactive Compounds in Inonotus obliquus Conks Growing on Alnus and Betula

Inonotus obliquus grows in the Northern Hemisphere on some living broadleaved tree species as a pathogen, causing stem rot. In Estonia, the fungus is well known in the Betula species but can also be found on Alnus. Sterile conks of I. obliquus contain different bioactive compounds, but the quantitative and comparative research of these compounds in conks on different host species is limited. In the current work, I. obliquus was isolated and, evidently, determined from Alnus incana (L.) Moench., Alnus glutinosa (L.) Gaertn., and Betula pendula Roth, and the content of bioactive compounds in conks on these hosts were analysed. All the analysed conks sampled from A. incana and B. pendula contained betulin that varied from 111 to 159 µg/g. A significantly (p < 0.05) higher betulinic acid content was found in conks sampled from A. incana when compared with B. pendula: 474−635 and 20−132 µg/g, respectively. However, the conks from Betula were richer in total polyphenols, flavonols, and glucans. The content of inotodiol was quite similar in the conks from A. incana (7455−8961 µg/g) and B. pendula (7881−9057 µg/g). Also, no significant differences in the lanosterol content were found between the samples from these two tree species. To the best of our knowledge, this study is the first investigation of the chemical composition of I. obliquus parasitizing on Alnus. The results demonstrate that the bioactive compounds are promising in conks of I. obliquus growing not only on Betula but also on the Alnus species. It supports the opportunity to cultivate I. obliquus, also on the Alnus species, thus increasing the economic value of growing this tree species in forestry.

Ganoderma lucidum: Unutilized natural medicine and promising future solution to emerging diseases in Africa

Ganoderma lucidum is a well-known medicinal mushroom that has been used for the prevention and treatment of different ailments to enhance longevity and health specifically in China, Japan, and Korea. It was known as “God’s herb” in ancient China as it was believed to prolong life, enhance the youthful spirit and sustain/preserve vitality. G. lucidum is seldom collected from nature and is substantially cultivated on wood logs and sawdust in plastic bags or bottles to meet the international market demand. Both in vitro and in vivo studies on the copious metabolic activities of G. lucidum have been carried out. Varied groups of chemical compounds including triterpenoids, polysaccharides, proteins, amino acids, nucleosides, alkaloids, steroids, lactones, lectins, fatty acids, and enzymes with potent pharmacological activities have been isolated from the mycelia and fruiting bodies of G. lucidum. Several researchers have reported the abundance and diversification of its biological actions triggered by these chemical compounds. Triterpenoids and polysaccharides of G. lucidum have been reported to possess cytotoxic, hepatoprotective, antihypertensive, hypocholesterolemic, antihistaminic effects, antioxidant, antimicrobial, anti-inflammatory, hypoglycemic antiallergic, neuroprotective, antitumor, immunomodulatory and antiangiogenic activities. Various formulations have been developed, patented, and utilized as nutraceuticals, cosmeceuticals, and pharmaceuticals from G. lucidum extracts and active compounds. Thus, this review presents current updates on emerging infectious diseases and highlights the scope, dynamics, and advances in infectious disease management with a particular focus on Ganoderma lucidum, an unutilized natural medicine as a promising future solution to emerging diseases in Africa. However, details such as the chemical compound and mode of action of each bioactive against different emerging diseases were not discussed in this study.

Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives

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.

Live Cell Imaging With Biocompatible Fluorescent Carbon Quantum Dots Derived From Edible Mushrooms Agaricus bisporus, Pleurotus ostreatus, and Suillus luteus

In the study, fluorescent imaging of live cells was performed using fluorescent carbon quantum dots derived from edible mushrooms species; Agaricus bisporus, Pleurotus ostreatus, and Suillus luteus as a fluorophore agent. Carbon quantum dots were synthesized through a facile and low-cost method based on microwave irradiation of dried mushroom samples in hydrogen peroxide solution under optimized conditions (microwave energy, solution type, duration of microwave treatment, amount of mushroom). Upon purification with centrifugation, microfiltration, and dialysis, the lyophilized carbon quantum dots were identified through UV-visible, fluorescence and FT-IR, X-ray photoelectron spectroscopy, X-ray diffraction, high-resolution transmission electron microscopy, and quantum yield calculation. Cell viability assessment of the carbon quantum dots was evaluated against human epithelial cell line PNT1A using the Alamar Blue Assay. In vitro fluorescence cell imaging studies demonstrated that the carbon dots could dynamically penetrate the cell membrane and nuclear membrane and localize in both the cytoplasm and the nucleus.

Reviewing the world's edible mushroom species: A new evidence-based classification system

Wild mushrooms are a vital source of income and nutrition for many poor communities and of value to recreational foragers. Literature relating to the edibility of mushroom species continues to expand, driven by an increasing demand for wild mushrooms, a wider interest in foraging, and the study of traditional foods. Although numerous case reports have been published on edible mushrooms, doubt and confusion persist regarding which species are safe and suitable to consume. Case reports often differ, and the evidence supporting the stated properties of mushrooms can be incomplete or ambiguous. The need for greater clarity on edible species is further underlined by increases in mushroom-related poisonings. We propose a system for categorizing mushroom species and assigning a final edibility status. Using this system, we reviewed 2,786 mushroom species from 99 countries, accessing 9,783 case reports, from over 1,100 sources. We identified 2,189 edible species, of which 2,006 can be consumed safely, and a further 183 species which required some form of pretreatment prior to safe consumption or were associated with allergic reactions by some. We identified 471 species of uncertain edibility because of missing or incomplete evidence of consumption, and 76 unconfirmed species because of unresolved, differing opinions on edibility and toxicity. This is the most comprehensive list of edible mushrooms available to date, demonstrating the huge number of mushrooms species consumed. Our review highlights the need for further information on uncertain and clash species, and the need to present evidence in a clear, unambiguous, and consistent manner.

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models

This study focuses on assessing the effects of various food processing silver ear (Tremella fuciformis) powders in sugar-reduced ice cream through melting kinetic simulation, sensory properties and functional ingredients. T. fuciformis, a natural anti-melting stabilizer in ice cream, has the advantage of functional ingredients. Using 100, 200, and 300 mesh of particle sizes, and then selecting a suitable particle size, those are added to the additive ratios of 0.4, 0.9, and 1.4% T. fuciformis powder to replace fresh T. fuciformis fruit body. Decreased particle size of T. fuciformis powder significantly increased ice cream stability. Comparisons of sensory evaluation and melting properties, in order to learn the differences of T. fuciformis ice cream under various stabilizer models, were evaluated and elucidated. Therefore, we obtained 300 mesh at 0.9% additive ratio of T. fuciformis powder, which is closest to the fresh fruit body/base ice cream. The enrichment of ice cream with T. fuciformis is to enhance the nutritional aspects and develop a functional food. Overall, the kinetic parameters of T. fuciformis ice cream melting can be provided as a reference for frozen dessert processing technology.

Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates

Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.

Reactive oxygen species and antioxidant properties from mushrooms

Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants, since those most commonly used synthetic antioxidants may have restricted use in food. This could explain why there is currently much research on the antioxidant properties from natural products such as mushrooms. Many mushrooms have been reported to possess antioxidant properties, which enable them to neutralize free radicals. The oxygen molecule is a free radical, which lead to the generation of the reactive oxygen species and can damage the cells. Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases. Mushrooms antioxidant components are found in fruit bodies, mycelium and culture both, which include polysaccharides, tocopherols, phenolics, carotenoids, ergosterol and ascorbic acid among others. Fruit bodies or mycelium can be manipulated to produce active compounds in a relatively short period of time, which represent a significant advantage in antioxidant compounds extraction from mushrooms. Antioxidant compounds may be extracted to be used as functional additives or mushrooms can be incorporated into our food regime, representing an alternative source of food to prevent damage caused by oxidation in the human body.

Bioactivities and Health Benefits of Mushrooms Mainly from China

Many mushrooms have been used as foods and medicines for a long time. Mushrooms contain polyphenols, polysaccharides, vitamins and minerals. Studies show that mushrooms possess various bioactivities, such as antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties, therefore, mushrooms have attracted increasing attention in recent years, and could be developed into functional food or medicines for prevention and treatment of several chronic diseases, such as cancer, cardiovascular diseases, diabetes mellitus and neurodegenerative diseases. The present review summarizes the bioactivities and health benefits of mushrooms, and could be useful for full utilization of mushrooms.

Two Ganoderma species: profiling of phenolic compounds by HPLC-DAD, antioxidant, antimicrobial and inhibitory activities on key enzymes linked to diabetes mellitus, Alzheimer's disease and skin disorders

This work reports the antioxidant, antimicrobial, and inhibitory effects of methanol and water extracts from Ganoderma applanatum (GAM: methanol extract and GAW: water extract) and G. resinaceum (GRM: methanol extract and GRW: water extract) against cholinesterase, tyrosinase, α-amylase and α-glucosidase. The total phenolics, flavonoids contents, and HPLC profile of phenolic components present in the extracts, were also determined. Antioxidant activities were investigated by using different assays, including DPPH, ABTS, FRAP, CUPRAC, phosphomolybdenum and metal chelating assays. Antimicrobial activity of the tested Ganoderma extracts was also studied by the broth microdilution method. Generally, the highest antioxidant (59.24 mg TEs per g extract for DPPH, 41.32 mg TEs per g extract for ABTS, 41.35 mg TEs per g extract for CUPRAC, 49.68 mg TEs per g extract for FRAP, 130.57 mg AAEs per g extract for phosphomolybdenum and 26.92 mg EDTAEs per g extract) and enzyme inhibitory effects (1.47 mg GALAEs per g extract for AChE, 1.51 mg GALAEs per g extract for BChE, 13.40 mg KAEs per g extract for tyrosinase, 1.13 mmol ACEs per g extract for α-amylase and 2.20 mmol ACEs per g extract for α-glucosidase) were observed in GRM, which had the highest concentrations of phenolics (37.32 mg GAEs g(-1) extract). Again, Ganoderma extracts possess weak antibacterial and antifungal activities. Apigenin and protocatechuic acid were determined as the main components in GRM (1761 μg per g extract) and GAM (165 μg per g extract), respectively. The results suggest that the Ganoderma species may be considered as a candidate for preparing new food supplements and can represent a good model for the development of new drug formulations.