1
|
Sivamaruthi BS, Sisubalan N, Kesika P, Sureka I, Chaiyasut C. A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms. J Food Sci 2024; 89:3973-3994. [PMID: 38957107 DOI: 10.1111/1750-3841.17172] [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: 03/08/2024] [Revised: 05/13/2024] [Accepted: 05/27/2024] [Indexed: 07/04/2024]
Abstract
Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol-lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost-effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti-glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health-promoting properties.
Collapse
Affiliation(s)
- Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Natarajan Sisubalan
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Periyanaina Kesika
- Office of Research Administration, Chiang Mai University, Chiang Mai, Thailand
| | - Indrajith Sureka
- Department of Biomedical Sciences, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| |
Collapse
|
2
|
Tan G, Duan Z, Xia G, Xin T, Yang L, Liu F, Xie H. Ultrasonic-Assisted Extraction and Gastrointestinal Digestion Characteristics of Polysaccharides Extracted from Mallotus oblongfolius. Foods 2024; 13:1799. [PMID: 38928741 PMCID: PMC11202859 DOI: 10.3390/foods13121799] [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: 04/24/2024] [Revised: 05/26/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
The polysaccharides were extracted from the leaves of Mallotus oblongifolius (MO) using an ultrasonic-assisted extraction method in this study. The main variables affecting the yield of polysaccharides extracted from Mallotus appallatus (MOPS) were identified and optimized while concurrently investigating its antioxidant capacity, hypoglycemic activity, and digestive properties. The results indicated that the optimal ultrasound-assisted extraction of MOPS involved an ultrasound power of 200 W, a liquid-to-solid ratio of 25:1 (mL:g), an extraction temperature of 75 °C, and an ultrasound time of 45 min, leading to an extraction yield of (7.36 ± 0.45)% (m/m). The MOPS extract exhibited significant scavenging activity against DPPH and ABTS radicals with IC50 values of (25.65 ± 0.53) μg/mL and (100.38 ± 0.38) μg/mL, respectively. Furthermore, it effectively inhibited the enzymatic activities of α-glucosidase and α-amylase with IC50 values of (2.27 ± 0.07) mg/mL and (0.57 ± 0.04) mg/mL, respectively. The content of MOPS remained relatively stable in the stomach and small intestine; however, their ability to scavenge DPPH radicals and ABTS radicals and exhibit reducing power was attenuated, and the inhibition of α-amylase and α-glucosidase activity was diminished. In conclusion, the ultrasonic extraction of MOPS showed feasibility and revealed antioxidant and hypoglycemic effects. However, the activities were significantly reduced after gastric and small intestinal digestion despite no significant change in the MOPS content.
Collapse
Affiliation(s)
- Gansheng Tan
- Institute of Agro-Products Processing and Design, Hainan Academy of Agricultural Science, Haikou 571100, China; (G.T.); (Z.D.); (T.X.); (L.Y.); (F.L.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China;
| | - Zhouwei Duan
- Institute of Agro-Products Processing and Design, Hainan Academy of Agricultural Science, Haikou 571100, China; (G.T.); (Z.D.); (T.X.); (L.Y.); (F.L.)
- Sanya Institute, Hainan Academy of Agricultural Sciences, Sanya 572000, China
| | - Guanghua Xia
- College of Food Science and Technology, Hainan University, Haikou 570228, China;
| | - Tian Xin
- Institute of Agro-Products Processing and Design, Hainan Academy of Agricultural Science, Haikou 571100, China; (G.T.); (Z.D.); (T.X.); (L.Y.); (F.L.)
- College of Food Science and Technology, Hainan University, Haikou 570228, China;
| | - Ling Yang
- Institute of Agro-Products Processing and Design, Hainan Academy of Agricultural Science, Haikou 571100, China; (G.T.); (Z.D.); (T.X.); (L.Y.); (F.L.)
- Sanya Institute, Hainan Academy of Agricultural Sciences, Sanya 572000, China
| | - Feng Liu
- Institute of Agro-Products Processing and Design, Hainan Academy of Agricultural Science, Haikou 571100, China; (G.T.); (Z.D.); (T.X.); (L.Y.); (F.L.)
- Sanya Institute, Hainan Academy of Agricultural Sciences, Sanya 572000, China
| | - Hui Xie
- Institute of Agro-Products Processing and Design, Hainan Academy of Agricultural Science, Haikou 571100, China; (G.T.); (Z.D.); (T.X.); (L.Y.); (F.L.)
- Sanya Institute, Hainan Academy of Agricultural Sciences, Sanya 572000, China
| |
Collapse
|
3
|
Liu M, Tian X, He L, Li C, Tao H, Wang X, Qiao S, Zeng X. Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage. Food Chem X 2023; 20:101041. [PMID: 38144823 PMCID: PMC10739922 DOI: 10.1016/j.fochx.2023.101041] [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: 09/01/2023] [Revised: 11/12/2023] [Accepted: 11/29/2023] [Indexed: 12/26/2023] Open
Abstract
A new Rosa roxburghii Tratt (RRT) and coix seed (CS) beverage rich in multi-active ingredients was developed. Edible mushrooms and L. plantarum were selected for fermentation in stages. Some physicochemical properties, γ-aminobutyric acid (GABA), polysaccharides and sensory were studied during the T. versicolor and L. plantarum fermentation. T. versicolor increased the free amino acid through enzymatic protein digestion in the early growth stage and used these amino acids to synthesize its bacteriophage protein. T. versicolor and L. plantarum increased the polysaccharide and GABA of the fermentation broth. Vitamin C was retained as much as possible, with a slight loss occurring mainly in the aerobic fermentation stage of T. versicolor. Its less loss in exchange was for a higher value of T. versicolor polysaccharide, protein enhancement, and bitterness reduction. This study provides a reference for the deep processing of Guizhou's unique agricultural products and edible mushroom fermented beverage.
Collapse
Affiliation(s)
- Mengqi Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Xueyi Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Shunbin Qiao
- Guizhou Industry Polytechnic College, Guiyang 550025, PR China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| |
Collapse
|
4
|
Li Y, Gu F, Guo X, Zhang Q, Hu R, Qin L, Wang Q, Wang F. Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model. Food Res Int 2023; 168:112641. [PMID: 37120180 DOI: 10.1016/j.foodres.2023.112641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/12/2023] [Accepted: 02/21/2023] [Indexed: 03/11/2023]
Abstract
The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive substances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.
Collapse
Affiliation(s)
- Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qiaozhen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Runrun Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ling Qin
- School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
| |
Collapse
|
5
|
Ghosh S, Das S, Saha R, Acharya K. Studies of Antioxidant and Cytotoxic Activity in Ready-to-Drink Wild Ganoderma Teas: An In Vitro Approach. Int J Med Mushrooms 2023; 25:53-63. [PMID: 37831512 DOI: 10.1615/intjmedmushrooms.2023050232] [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: 10/14/2023]
Abstract
Ganoderma is a medicinally important mushroom and has been used since ancient times. However, mostly G. lucidum has been used for therapeutic purposes, in form of tea, dietary and drug supplements but other species of Ganoderma are still remaining underexploited. This study is the first approach to valorize Ganoderma teas prepared from different wild species of Ganoderma other than G. lucidum with respect to both phytochemically and therapeutically through investigation of their phytochemical, carbohydrate contents and exploring their antioxidant activity. Phytochemical contents such as phenol and flavonoids were quantified using spectrophotometry methods. The carbohydrate content of the teas was estimated by phenol sulphuric acid method. The biochemical analysis revealed the teas contained a notable amount of phenolic compounds ranging from 19.15 to 40.2 µg GAE/mg of extract and also showed significant content of flavonoids. Further, antioxidant potential in terms of DPPH and ABTS radical scavenging ability and total antioxidant capacity was also evaluated. According to the results, G. resinaceum tea showed better potential in scavenging DPPH (EC50 36 ug/mL) and ABTS radicals (EC50 3 9 ug/mL) whereas the least effect was shown for the tea of G. ahmedi. Therefore, tea showing the best results, i.e. G. resinaceum tea, was also analyzed for cytotoxicity on breast cancer cells. It was found that the tea made from G. resinaceum inhibited cellular growth and proliferation in a dose-dependent manner with maximum growth inhibition (61%) observed at the highest concentration of 2.3 mg/mL. The presence of a greater quantity of carbohydrates in G. resinaceum tea also justified the remarkable anticancer potential of the tea. Overall, our findings indicated that a few wild species of Ganoderma other than G. lucidum have great potential to be valued as a healthy beverage with immense therapeutic benefits.
Collapse
Affiliation(s)
- Sandipta Ghosh
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, Kolkata 700019, West Bengal, India; School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan-173229, India
| | - Sristi Das
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, Kolkata 700019, West Bengal, India
| | - Rituparna Saha
- 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
| | | |
Collapse
|
6
|
Wang Z, Zhao F, Wei P, Chai X, Hou G, Meng Q. Phytochemistry, health benefits, and food applications of sea buckthorn ( Hippophae rhamnoides L.): A comprehensive review. Front Nutr 2022; 9:1036295. [PMID: 36562043 PMCID: PMC9763470 DOI: 10.3389/fnut.2022.1036295] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Accepted: 11/22/2022] [Indexed: 12/12/2022] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L.), an ancient miraculous plant, is of great interest because of its tenacity, richness in nutritional active substances, and biological activity. Sea buckthorn is a deciduous shrub or tree of the genus Hippophae in the family Elaeagnaceae. It is a pioneer tree species for soil improvement, wind and sand control, and soil and water conservation. Sea buckthorn contains many nutritional active components, such as vitamins, carotenoids, polyphenols, fatty acids, and phytosterols. Moreover, sea buckthorn has many health benefits, such as antioxidant, anticancer, anti-hyperlipidemic, anti-obesity, anti-inflammatory, antimicrobial, antiviral, dermatological, neuroprotective, and hepatoprotective activities. Sea buckthorn not only has great medicinal and therapeutic potential, but also is a promising economic plant. The potential of sea buckthorn in the human food industry has attracted the research interest of researchers and producers. The present review mainly summarizes the phytochemistry, nutrients, health benefits, and food applications of sea buckthorn. Overall, sea buckthorn is a dietary source of bioactive ingredients with the potential to be developed into functional foods or dietary supplements for the prevention and treatment of certain chronic diseases, which deserves further research.
Collapse
Affiliation(s)
- Zhen Wang
- Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, School of Pharmacy, Yantai University, Yantai, China
| | - Fenglan Zhao
- Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, School of Pharmacy, Yantai University, Yantai, China
| | - Panpan Wei
- Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, School of Pharmacy, Yantai University, Yantai, China
| | - Xiaoyun Chai
- Department of Organic Chemistry, School of Pharmacy, Naval Medical University, Shanghai, China,*Correspondence: Xiaoyun Chai,
| | - Guige Hou
- School of Pharmacy, Binzhou Medical University, Yantai, China,Guige Hou,
| | - Qingguo Meng
- Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai University), Ministry of Education, Collaborative Innovation Center of Advanced Drug Delivery System and Biotech Drugs in Universities of Shandong, School of Pharmacy, Yantai University, Yantai, China,Qingguo Meng,
| |
Collapse
|
7
|
Yao J, Liu H, Ma C, Pu L, Yang W, Lei Z. A Review on the Extraction, Bioactivity, and Application of Tea Polysaccharides. Molecules 2022; 27:molecules27154679. [PMID: 35897856 PMCID: PMC9329993 DOI: 10.3390/molecules27154679] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/17/2022] [Accepted: 07/20/2022] [Indexed: 01/27/2023] Open
Abstract
Tea is a non-alcoholic drink containing various active ingredients, including tea polysaccharides (TPSs). TPSs have various biological activities, such as antioxidant, anti-tumor, hypoglycemic, and anti-cancer activities. However, TPSs have a complex composition, which significantly limits the extraction and isolation methods, thus limiting their application. This paper provides insight into the composition, methodological techniques for isolation and extraction of the components, biological activities, and functions of TPSs, as well as their application prospects.
Collapse
Affiliation(s)
| | | | | | | | | | - Zhiwei Lei
- Correspondence: ; Tel.: +86-851-83761972
| |
Collapse
|