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Calleja-Gómez M, Roig P, Rimac Brnčić S, Barba FJ, Castagnini JM. Scanning Electron Microscopy and Triple TOF-LC-MS-MS Analysis of Polyphenols from PEF-Treated Edible Mushrooms ( L. edodes, A. brunnescens, and P. ostreatus). Antioxidants (Basel) 2023; 12:2080. [PMID: 38136201 PMCID: PMC10740608 DOI: 10.3390/antiox12122080] [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: 10/16/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/24/2023] Open
Abstract
Pulsed electric fields (PEF) technology has been used as a sustainable method for extracting antioxidant bioactive compounds from different food matrices. In the present study, the optimal conditions of PEF extraction for mushrooms (2.5 kV/cm, 50 kJ/kg, 6 h) were applied to Lentinula edodes, Agaricus brunnescens, and Pleurotus ostreatus to evaluate the total antioxidant capacity of the extracts, followed by the Triple TOF-LC-MS-MS analysis of the phenolic profile compared to A. bisporus by high-performance liquid chromatography coupled to mass spectrophotometry. In addition, the microporation effect of the technology on the mushroom surface was evaluated using scanning electron microscopy. A comparison was made with a maceration extraction (aqueous stirring for 6 h). The results showed that PEF-assisted extraction enhanced the recovery of antioxidant compounds such as 3,5-dicaffeoylquinic and cinnamic acid with contents up to 236.85 µg/100 g dry weight and 2043.26 µg/100 g dry weight from A. bisporus, respectively. However, mixed results were obtained for certain phenolic compounds, including vanillic acid from L. edodes, ellagic acid from P. ostreatus, and thymol from all mushrooms. These results indicate that the application of PEF technology is effective for the extraction of antioxidant compounds in fungal matrices by creating micropores in cell membranes that allow great recovery in matrices with high content of bioactive compounds.
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Affiliation(s)
- Mara Calleja-Gómez
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
| | - Patricia Roig
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia;
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
| | - Juan Manuel Castagnini
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
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2
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de Abreu CG, Roesch LFW, Andreote FD, Silva SR, de Moraes TSJ, Zied DC, de Siqueira FG, Dias ES, Varani AM, Pylro VS. Decoding the chromosome-scale genome of the nutrient-rich Agaricus subrufescens: a resource for fungal biology and biotechnology. Res Microbiol 2023; 174:104116. [PMID: 37573924 DOI: 10.1016/j.resmic.2023.104116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/31/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
Agaricus subrufescens, also known as the "sun mushroom," has significant nutritional and medicinal value. However, its short shelf life due to the browning process results in post-harvest losses unless it's quickly dehydrated. This restricts its availability to consumers in the form of capsules. A genome sequence of A. subrufescens may lead to new cultivation alternatives or the application of gene editing strategies to delay the browning process. We assembled a chromosome-scale genome using a hybrid approach combining Illumina and Nanopore sequencing. The genome was assembled into 13 chromosomes and 31 unplaced scaffolds, totaling 44.5 Mb with 96.5% completeness and 47.24% GC content. 14,332 protein-coding genes were identified, with 64.6% of the genome covered by genes and 23.41% transposable elements. The mitogenome was circularized and encoded fourteen typical mitochondrial genes. Four polyphenol oxidase (PPO) genes and the Mating-type locus were identified. Phylogenomic analysis supports the placement of A. subrufescens in the Agaricomycetes clade. This is the first available genome sequence of a strain of the "sun mushroom." Results are available through a Genome Browser (https://plantgenomics.ncc.unesp.br/gen.php?id=Asub) and can support further fungal biological and genomic studies.
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Affiliation(s)
| | | | - Fernando Dini Andreote
- Department of Soil Science, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Brazil
| | - Saura Rodrigues Silva
- Department of Microbiology and Cell Science, University of Florida, Gainesville, FL, USA
| | | | - Diego Cunha Zied
- Department of Crop Production, School of Agricultural and Technological Sciences, São Paulo State University (UNESP), Dracena, São Paulo, Brazil
| | | | - Eustáquio Souza Dias
- Department of Biology, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil
| | - Alessandro M Varani
- UNESP - São Paulo State University, School of Agricultural and Veterinarian Sciences, Department of Agricultural and Environmental Biotechnology, Campus Jaboticabal, CEP 14884-900, SP, Brazil.
| | - Victor Satler Pylro
- Department of Biology, Federal University of Lavras - UFLA, Lavras, Minas Gerais, Brazil.
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3
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da Costa MRL, Santos GS, Peters LP, Carvalho CM. Occurrence, Biological and Enzymatic Activities of Agaricomycetes from the Brazilian Amazon - A Systematic Review. Int J Med Mushrooms 2023; 25:25-44. [PMID: 37585314 DOI: 10.1615/intjmedmushrooms.2023048484] [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: 08/18/2023]
Abstract
Agaricomycetes are highlighted for producing a variety of compounds and enzymes with nutritional and medicinal properties. However, the knowledge of the diversity of this group of fungi is still insufficient, as well as their biological and enzymatic activities. Thus, the objective of this work is to describe the occurrence, biological and enzymatic activities of Agaricomycetes from the Brazilian Amazon. The present study is a systematic review with the literature search done in the following databases: Scielo, Google Scholar, PubMed and ScienceDirect. The descriptors used were Basidiomycota, Agaricomycetes, mushroom, antimicrobial activity, antitumor activity, antioxidant activity, anti-inflammatory activity, immunomodulator, enzymatic activity, and Brazilian Amazon. We used as inclusion criteria articles in Portuguese and English, published between 2010 and 2021 and that had the full text available and presented relevance to the exposed topic, and as exclusion criteria, works not done in the Brazilian Amazon, duplicate articles in the databases search or outside the topic under study. A total of 40 articles, published between 2010 and 2021, were selected for analysis. 230 species of Agaricomycetes fungi were described for the Brazilian Amazon, with the most frequent orders being Polyporales (52.60%), Agaricales (14.35%), and Hymenochaetales (13.91%). Six studies were found on antimicrobial activity for promising Agaricomycete fungi against the bacteria Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus and the fungi Candida albicans, C. parapsilosis and C. tropicalis. For the antioxidant activity, a study described the species Lentinus citrinus with high amounts of antioxidant compounds. For enzymatic activity, five studies reported Agaricomycete fungi producing protease, cellulase, amylase, pectinase, laccase, and xylanase enzymes. This review shows the scarcity of studies on the description and technological potential of Agaricomycetes from the Brazilian Amazon, highlighting the need to encourage the study of this group of organisms.
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Affiliation(s)
- Maria Rosiane Lima da Costa
- Federal University of Acre (UFAC), Post-Graduation Program in Science, Innovation and Technology for the Amazonia, Rio Branco, Acre, Brazil
| | - Geyse Souza Santos
- Federal University of Acre (UFAC), Rio Branco, Acre, Brazil; Graduate Program in Biodiversity and Biotechnology in the Legal Amazon, Federal University of Acre (UFAC), Rio Branco, Acre, Brazil
| | - Leila Priscila Peters
- Federal University of Acre (UFAC), Post-Graduation Program in Science, Innovation and Technology for the Amazonia, Rio Branco, Acre, Brazil; Center for Health Sciences and Sport, Federal University of Acre (UFAC), Rio Branco, Acre, Brazil
| | - Clarice Maia Carvalho
- Federal University of Acre (UFAC), Post-Graduation Program in Science, Innovation and Technology for the Amazonia, Rio Branco, Acre, Brazil; Graduate Program in Biodiversity and Biotechnology in the Legal Amazon, Federal University of Acre (UFAC), Rio Branco, Acre, Brazil; Federal University of Acre (UFAC), Center of Biological Sciences and Nature, Rio Branco, Acre, Brazil
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Tu J, Adhikari B, Brennan MA, Cheng P, Bai W, Brennan CS. Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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5
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Moussa AY, Fayez S, Xiao H, Xu B. New insights into antimicrobial and antibiofilm effects of edible mushrooms. Food Res Int 2022; 162:111982. [DOI: 10.1016/j.foodres.2022.111982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/20/2022] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
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Priyadarsini D, Rayaguru K, Misra S, Dash SK. Effect of drying techniques on physicochemical properties of oyster mushroom (
Pleurotus sajor‐caju
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16598] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Debasmita Priyadarsini
- Department of Agricultural Processing and Food Engineering College of Agricultural Engineering and Technology (CAET) Odisha University of Agriculture and Technology (OUAT), Bhubaneswar Odisha India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering College of Agricultural Engineering and Technology (CAET) Odisha University of Agriculture and Technology (OUAT), Bhubaneswar Odisha India
| | - Sourav Misra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Sanjaya Kumar Dash
- Department of Agricultural Processing and Food Engineering College of Agricultural Engineering and Technology (CAET) Odisha University of Agriculture and Technology (OUAT), Bhubaneswar Odisha India
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Caldas LA, Zied DC, Sartorelli P. Dereplication of extracts from nutraceutical mushrooms Pleurotus using molecular network approach. Food Chem 2022; 370:131019. [PMID: 34509152 DOI: 10.1016/j.foodchem.2021.131019] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 11/04/2022]
Abstract
Pleurotus is an edible mushroom from the well-known genus of Basidiomycetes; it is the second-most commonly consumed mushroom worldwide. This genus is characterized by the presence of steroids, fatty acids, and polysaccharides. Recently, Pleurotus has become popular as a functional food owing to its health benefits, primarily because they are a source of vitamins, fibers, minerals, and lipids. In natural products chemistry, dereplication techniques identify bioactive molecules from natural sources such as plants and fungi without isolating or characterizing molecules. We used dereplication techniques aided by the Global Natural Products Social Molecular Network to analyze the chemical composition of the methanolic extracts of six Pleurotus species (P. sapidus, P. ostreaus, P. ostreaus var. Florida, P. djamor, P. citrinopileatus, and P. pulmonarius), to identify bioactive molecules with nutraceutical properties. Using this technique, we identified several molecular families, including eight fatty acids and seven steroids. Our findings suggest that dereplication is a relatively rapid tool for characterizing fungal species and determining their nutraceutical value.
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Affiliation(s)
- Lhaís Araújo Caldas
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema, SP, Brazil
| | - Diego Cunha Zied
- Faculdade de Ciências Agrarias e Tecnológicas, Universidade Estadual Paulista Júlio de Mesquita Filho, Dracena, SP, Brazil
| | - Patrícia Sartorelli
- Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo, Diadema, SP, Brazil.
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8
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Lu X, Brennan MA, Guan W, Zhang J, Yuan L, Brennan CS. Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 2021; 10:731. [PMID: 33808231 PMCID: PMC8066703 DOI: 10.3390/foods10040731] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
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Affiliation(s)
- Xikun Lu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Li Yuan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
- School of Science, RMIT, Melbourne, VIC 3000, Australia
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9
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Abdelshafy AM, Belwal T, Liang Z, Wang L, Li D, Luo Z, Li L. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Crit Rev Food Sci Nutr 2021; 62:6204-6224. [PMID: 33729055 DOI: 10.1080/10408398.2021.1898335] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as functional foods, nutraceutical agents for providing better health conditions. This review aims to comprehensively discuss the recent advances in mushroom phenolic compounds, including new sources, structural characteristics, biological activities, potential uses and its industrial applications as well as the future perspectives. Phenolic acids as well as flavonoids are considered the most common phenolics occurring in mushroom species. These are responsible for its bioactivities, including antioxidant, anti-inflammatory, antitumor, antihyperglycaemic, antiosteoporotic, anti-tyrosinase and antimicrobial activities. Several edible mushroom species with good phenolic content and show higher biological activity were highlighted, in a way for its futuristic applications. Trends on mushroom research highlighting new research areas, such as nanoformulation were discussed. Furthermore, the use of phenolic compounds as nutraceutical and cosmeceutical agents as well as the future perspectives and recommendations were made.
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Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, Egypt
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ze Liang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China.,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China.,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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10
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Wang L, Brennan MA, Guan W, Liu J, Zhao H, Brennan CS. Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion. Food Chem 2021; 351:129320. [PMID: 33662906 DOI: 10.1016/j.foodchem.2021.129320] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 01/14/2021] [Accepted: 02/05/2021] [Indexed: 11/16/2022]
Abstract
In this study, mushroom stems were separated from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus) and oyster mushroom (OY, Pleurotus ostreatus), and their functionalities were compared in wheat flour noodles at fortification levels of 5, 10, 15%. The inclusion of WB led to higher protein content than OY, which had more dietary fibre, especially insoluble dietary fibre. The fortification of mushrooms decreased the area under the curve (AUC) of reducing sugars released during in vitro digestion significantly (p < 0.05). WB fortified noodles yielded higher antioxidant capacities than OY fortification, whereas the digesta following digestion of WB and OY groups shared similar free accessible weighted average antioxidants. Mushrooms derived insoluble dietary fibre was negatively correlated with AUC and positively correlated with antioxidants (p < 0.05), suggesting the efficacy of mushroom stems over post-prandial glucose release of foods and providing the antioxidant environment to the intestine.
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Affiliation(s)
- Liwen Wang
- Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China.
| | - Margaret A Brennan
- Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand.
| | | | - Jianfu Liu
- Tianjin University of Commerce, Tianjin, China.
| | - Hui Zhao
- Tianjin University of Commerce, Tianjin, China.
| | - Charles S Brennan
- Lincoln University, Department of Wine, Food and Molecular Bioscience, New Zealand; Riddet Institute, Palmerston North, New Zealand; Tianjin University of Commerce, Tianjin, China.
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11
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Lima GA, Barbosa BFS, Araujo RGAC, Polidoro BR, Polycarpo GV, Zied DC, Biller JD, Ventura G, Modesto IM, Madeira AMBN, Cruz-Polycarpo VC. Agaricus subrufescens and Pleurotus ostreatus mushrooms as alternative additives to antibiotics in diets for broilers challenged with Eimeria spp. Br Poult Sci 2020; 62:251-260. [PMID: 33064014 DOI: 10.1080/00071668.2020.1837344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. The effect of A. subrufescens and P. ostreatus mushrooms as an alternative to antibiotics (avilamycin or monensin sodium) on performance, intestinal morphometry, immunity, and biochemical profile of broilers challenged with Eimeria spp. was studied from 1 to 42 d old. A total of 900 male Cobb® broiler chicks were distributed, according to a completely randomised design, into five treatments with six replicates each.2. The treatments consisted of: negative control (NC) - basal diet (BD) with no anticoccidial or antibiotic (non-challenged birds); negative control challenged (NCC) - NC fed to Eimeria spp. challenged birds; BD with 0.2% A. subrufescens inclusion for challenged birds (As), BD with 0.2% P. ostreatus inclusion for challenged birds (Po); and a positive control - BD with anticoccidial and antibiotic inclusion for challenged birds (ATB).3. At 11 d.o., the birds were each inoculated orally with 1 ml solution containing 2 × 105 sporulated oocysts/ml Eimeria acervulina and 2 × 104 sporulated oocysts/ml E. maxima and E. tenella.4. Birds subjected to Eimeria spp. challenge up to 21 d of age had greater crypt depth, indicating that the presence of undesirable microorganisms had an effect on cell proliferation.5. At 21 d old, the birds receiving ATB had higher average weight gain (AWG), feed intake (AFI), and feed conversion ratio (FCR) compared to those fed diets supplemented with mushrooms (As or Po). For the total rearing period (42 days), the birds that received ATB had higher AWG and AFI (P < 0.001) compared to those that received As or Po diets. Feeding avilamycin did not affect (P = 0.0676) FCR compared to the As or Po diet groups.6. From the morphometric and blood analyses there were no differences between broilers fed ATB, Po or As diets in either rearing periods. However, Po and As supplementation lowered blood triglyceride levels. At 21d there was a difference (P < 0.05) for MCV and haemoglobin, in which the mushrooms were similar to the antibiotic. At 42 d, there was a difference (P < 0.05) in haematocrit, erythrocyte, MCV, H: L, protein and albumin variables, in which the use of mushrooms was similar to the positive control, demonstrating that both (mushrooms and antibiotics) promoted a certain improvement in the health of the chickens.7. A. subrufescens and P. ostreatus can be used in broiler diets without compromising intestinal or haematological status, however, these ingredients did not result in improvements in performance.
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Affiliation(s)
- G A Lima
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - B F S Barbosa
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - R G A C Araujo
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - B R Polidoro
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - G V Polycarpo
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - D C Zied
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - J D Biller
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - G Ventura
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - I M Modesto
- Department of Animal Science, São Paulo State University (UNESP), College of Technology and Agricultural Sciences, Brazil
| | - A M B N Madeira
- Department of Parasitology, University of São Paulo (Institute of Biomedical Sciences-USP), São Paulo-SP, Brazil
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