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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [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] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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2
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Macharia JM, Zhang L, Mwangi RW, Rozmann N, Kaposztas Z, Varjas T, Sugár M, Alfatafta H, Pintér M, Bence RL. Are chemical compounds in medical mushrooms potent against colorectal cancer carcinogenesis and antimicrobial growth? Cancer Cell Int 2022; 22:379. [PMID: 36457023 PMCID: PMC9714114 DOI: 10.1186/s12935-022-02798-2] [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: 08/26/2022] [Accepted: 11/18/2022] [Indexed: 12/04/2022] Open
Abstract
After cardiovascular diseases, cancer is the second main cause of death globally. Mushrooms have been demonstrated to contain amalgamation with properties capable of inhibiting carcinogenesis and microbial growth, principally secondary metabolites such as quinolones, steroids, terpenes, anthraquinones, and benzoic acid derivatives among others. This study aimed to substantiate their potency concerning colon cancer carcinogenesis and antimicrobial growth. A systematic search of important literature was performed considering all the articles published until April 2022. Screening was performed by searching the BMC Springer, Elsevier, Embase, Web of Science, Ovid, and MEDLINE databases. In addition, Google Scholar was used to supplement information. Titles and abstracts that matched the established criteria were selected for full-text article scrutiny and subsequently used in the updated present review. Bioactive compounds present in medicinal mushrooms such as ascorbic acid, organic acids, flavonoids, polysaccharides, glycosides, phenols, linoleic acid, grifolin, and tocopherols among other compounds play a key role in suppressing the proliferation of cancerous cells and selectively act as antibacterial and antifungal agents. These metabolites actively scavenge oxygen free radicals, hydroxyl radicals, and nitrite radicals that would otherwise increase the risks of the growth and development of cancerous cells. Mushrooms' bioactive compounds and metabolites actively inhibit nuclear factor-kappa activation, protein kinase B processes, and ultimately the expression of Cyclooxygenases 2 in cancerous cells. Medicinal mushrooms should be considered as alternative natural chemo-preventive agents in the global fight against colon cancer and the evolution of drug-resistant pathogenic microorganisms, as they exhibit robust potency. They have not been reported to exhibit adverse harmful effects compared to synthetic chemotherapies, yet they have been reported to demonstrate significant beneficial effects.
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Affiliation(s)
- John M. Macharia
- grid.9679.10000 0001 0663 9479Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
| | - Lu Zhang
- grid.9679.10000 0001 0663 9479Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
| | - Ruth W. Mwangi
- grid.129553.90000 0001 1015 7851Doctoral School of Horticultural Sciences, Institute of Vegetables and Mushroom Growing, Hungarian University of Agriculture and Life Sciences, Budapest City, Hungary ,grid.8301.a0000 0001 0431 4443Faculty of Science, Department of Biological Sciences, Egerton University, Nakuru City, Kenya
| | - Nora Rozmann
- grid.9679.10000 0001 0663 9479Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
| | - Zsolt Kaposztas
- grid.9679.10000 0001 0663 9479Faculty of Health Sciences, University of Pécs, City of Pécs, Hungary
| | - Tímea Varjas
- grid.9679.10000 0001 0663 9479Medical School, Department of Public Health Medicine, University of Pẻcs, City of Pẻcs, Hungary
| | - Miklós Sugár
- grid.9679.10000 0001 0663 9479Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
| | - Huda Alfatafta
- grid.9679.10000 0001 0663 9479Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
| | - Márton Pintér
- grid.9679.10000 0001 0663 9479Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, City of Pẻcs, Hungary
| | - Raposa L. Bence
- grid.9679.10000 0001 0663 9479Faculty of Health Sciences, University of Pécs, City of Pécs, Hungary
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Mwangi RW, Macharia JM, Wagara IN, Bence RL. The antioxidant potential of different edible and medicinal mushrooms. Pharmacotherapy 2022; 147:112621. [PMID: 35026489 DOI: 10.1016/j.biopha.2022.112621] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 12/20/2022]
Abstract
Mushroom consumption has grown extraordinarily owing to their high nutritional value, desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their consumption as food, as a cure for different ailments, as well as important goods for commerce throughout the globe owing to their dietary, antioxidant, and therapeutic values. Higher Ascomycetes and Basidiomycetes mushrooms have different properties with anticancer and immunological potential. They as well provide vital health benefits and display a wide-ranging continuum of pharmacological effects. The antioxidant activity of different mushrooms was reviewed for different radicals including DPPH, ABTS, OH, Nitrite, metals, and lipid peroxidation. The present review presents pharmacological activities of different species of edible and medicinal mushrooms. This review provides tangible evidence that these mushrooms are an excellent source of natural constituents and antioxidants with potential application in pharmaceuticals and in treating and managing different diseases.
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Affiliation(s)
- Ruth W Mwangi
- Department of Biological Sciences, Egerton University, Nakuru, Kenya
| | - John M Macharia
- Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, Hungary.
| | - Isabel N Wagara
- Department of Biological Sciences, Egerton University, Nakuru, Kenya
| | - Raposa L Bence
- Doctoral School of Health Sciences, Faculty of Health Science, University of Pẻcs, Hungary
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Hou H, Liu C, Lu X, Fang D, Hu Q, Zhang Y, Zhao L. Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111402] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Al-Obaidi JR, Jambari NN, Ahmad-Kamil EI. Mycopharmaceuticals and Nutraceuticals: Promising Agents to Improve Human Well-Being and Life Quality. J Fungi (Basel) 2021; 7:jof7070503. [PMID: 34202552 PMCID: PMC8304235 DOI: 10.3390/jof7070503] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/19/2023] Open
Abstract
Fungi, especially edible mushrooms, are considered as high-quality food with nutritive and functional values. They are of considerable interest and have been used in the synthesis of nutraceutical supplements due to their medicinal properties and economic significance. Specific fungal groups, including predominantly filamentous endophytic fungi from Ascomycete phylum and several Basidiomycetes, produce secondary metabolites (SMs) with bioactive properties that are involved in the antimicrobial and antioxidant activities. These beneficial fungi, while high in protein and important fat contents, are also a great source of several minerals and vitamins, in particular B vitamins that play important roles in carbohydrate and fat metabolism and the maintenance of the nervous system. This review article will summarize and discuss the abilities of fungi to produce antioxidant, anticancer, antiobesity, and antidiabetic molecules while also reviewing the evidence from the last decade on the importance of research in fungi related products with direct and indirect impact on human health.
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Affiliation(s)
- Jameel R. Al-Obaidi
- Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim 35900, Perak, Malaysia
- Correspondence: (J.R.A.-O.); (N.N.J.)
| | - Nuzul Noorahya Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (J.R.A.-O.); (N.N.J.)
| | - E. I. Ahmad-Kamil
- Malaysian Nature Society (MNS), JKR 641, Jalan Kelantan, Bukit Persekutuan, Kuala Lumpur 50480, Malaysia;
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Dávila G LR, Murillo A W, Zambrano F CJ, Suárez M H, Méndez A JJ. Evaluation of nutritional values of wild mushrooms and spent substrate of Lentinus crinitus (L.) Fr. Heliyon 2020; 6:e03502. [PMID: 32181387 PMCID: PMC7062765 DOI: 10.1016/j.heliyon.2020.e03502] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/05/2019] [Accepted: 02/24/2020] [Indexed: 12/02/2022] Open
Abstract
In Colombia, despite the great diversity of mushrooms, most are yet unknown from the taxonomic point of view, and even less known from their nutritional composition or their possible application to obtain value-added products from agro-waste. The mycelial growth of Lentinus crinitus (L.) Fr strain was investigated on agro-waste in culture media agar and correlation analyses were performed. The proximate and mineral element composition was determinate in wild mushrooms and spent substrate of L. crinitus, obtained in the solid-state fermentation. The evaluation of the mycelial growth of the L. crinitus strain confirmed that it can grow on agro-waste. The treatment T6 (Orange peel and brand) was determined to be the best for the mycelial growth of L. crinitus (0.0790 cm/h), T7 (Bran, Orange peel and rice husk) and T5 (Rice hush and orange peel) followed, with mycelial growth rates of 0.0753 cm/h and .0720 cm/h, respectively. The growth rate was positively correlated with C/N ratios but negatively correlated with Zn, N and protein. The combination of the agro-waste (T6, T7 and T5) were used to obtain the spent substrate and assess its nutritional potential. The results showed that wild mushrooms of L. crinitus had protein contents of 14.42%, and fiber of 57.18%. The spent substrate of L. crinitus increased their protein content (10.5–11.22%), fiber (44.1–56%) and nitrogen (1.64–1.28%). These advances are promising for the use of L. crinitus as degrader of agro-waste to obtain different products of food and agro-industrial interest.
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Affiliation(s)
- Lina R Dávila G
- Grupo de Investigación en Productos Naturales, GIPRONUT, Universidad del Tolima, Ibagué, 730006, Colombia
| | - Walter Murillo A
- Grupo de Investigación en Productos Naturales, GIPRONUT, Universidad del Tolima, Ibagué, 730006, Colombia
| | - Cristian J Zambrano F
- Grupo de Investigación en Productos Naturales, GIPRONUT, Universidad del Tolima, Ibagué, 730006, Colombia
| | - Héctor Suárez M
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Jonh J Méndez A
- Grupo de Investigación en Productos Naturales, GIPRONUT, Universidad del Tolima, Ibagué, 730006, Colombia
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Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5020044] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.
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Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake. Food Chem 2018; 266:475-482. [DOI: 10.1016/j.foodchem.2018.06.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 05/24/2018] [Accepted: 06/05/2018] [Indexed: 01/09/2023]
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Toledo CV, Barroetaveña C, Fernandes Â, Barros L, Ferreira ICFR. Chemical and Antioxidant Properties of Wild Edible Mushrooms from Native Nothofagus spp. Forest, Argentina. Molecules 2016; 21:E1201. [PMID: 27617993 PMCID: PMC6274418 DOI: 10.3390/molecules21091201] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Revised: 08/31/2016] [Accepted: 09/06/2016] [Indexed: 11/26/2022] Open
Abstract
This study addresses issues regarding chemical and bioactive properties of nine wild edible mushrooms from native Nothofagus forest from Patagonia, Argentina. Macronutrients, sugars, fatty acids, tocopherols, organic acids, phenolic compounds and antioxidant properties were determined. Protein was found in high levels and varied between 3.35 g/100 g dw in Cyttaria hariotii and 22.29 g/100 g dw in Lepista nuda. All of them presented mannitol and trehalose as main sugars. Mannitol was significantly higher in Ramaria patagonica, although absent in Fistulina endoxantha, whereas trehalose predominated in Aleurodiscus vitellinus, Hydropus dusenii, Cortinarius magellanicus, C. hariotii, Grifola gargal and L. nuda, ranging from 1.15 to 10.26 g/100 g dw; it was absent in R. patagonica. The major fatty acid found was linoleic acid, followed by oleic acid and palmitic acid. All species presented oxalic and fumaric acids, while some also had malic, quinic and citric acids. Tocopherols composition was variable. Cortinarius magellanicus presented significantly higher contents of both α-tocopherol and β-tocopherol. R. patagonica presented the best results in all the antioxidant activity assays (EC50 values ≤ 1 mg/mL) and the highest content of phenolic compounds presenting gallic, p-hydroxybenzoic, p-coumaric and cinnamic acids. This study constitutes the first report on chemical composition and nutritional value of most of these edible mushroom species. Furthermore, it provides important information necessary to characterize and define the use of these species as gastronomic delicacies, functional foods and sources of bioactive compounds.
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Affiliation(s)
- Carolina V Toledo
- Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259, Km 4, Esquel 9200, Chubut, Argentina.
| | - Carolina Barroetaveña
- Centro de Investigación y Extensión Forestal Andino Patagónico (CIEFAP), Ruta 259, Km 4, Esquel 9200, Chubut, Argentina.
- Facultad de Ingeniería, Universidad Nacional de la Patagonia S.J. Bosco, Ruta 259, Km 4, Esquel 9200, Chubut, Argentina.
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, C1033AAJ, CABA, Argentina.
| | - Ângela Fernandes
- MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
| | - Lillian Barros
- MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
| | - Isabel C F R Ferreira
- MountainResearch Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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Biotransformation of 1,8-cineole by solid-state fermentation of Eucalyptus waste from the essential oil industry using Pleurotus ostreatus and Favolus tenuiculus. Folia Microbiol (Praha) 2015; 61:149-57. [DOI: 10.1007/s12223-015-0422-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Accepted: 08/28/2015] [Indexed: 10/23/2022]
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Malheiro R, Guedes de Pinho P, Soares S, César da Silva Ferreira A, Baptista P. Volatile biomarkers for wild mushrooms species discrimination. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Kim SP, Kang MY, Choi YH, Kim JH, Nam SH, Friedman M. Mechanism of Hericium erinaceus (Yamabushitake) mushroom-induced apoptosis of U937 human monocytic leukemia cells. Food Funct 2011; 2:348-56. [DOI: 10.1039/c1fo10030k] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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