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Medihi NI, Haiyee ZA, Patmawati, Sukor R, Raseetha S. Exploring the Functional Properties and Nutritional Values of Colored Oyster Mushrooms Species (Pleurotus, Agaricomycetes): A Review. Int J Med Mushrooms 2024; 26:25-38. [PMID: 38808753 DOI: 10.1615/intjmedmushrooms.2024053563] [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: 05/30/2024]
Abstract
Colored oyster mushrooms species of genus Pleurotus are a variety of edible mushrooms that attract a lot of interest among the consumers and scientists due to its scientific evidence that they have promising health benefits. However, information on their characteristics and properties is still scarce. Consequently, it is important to determine the potential health benefits of the mushrooms. This review paper presents an overview of functional properties and nutritional values of colored oyster mushrooms (Pleurotus spp.). It particularly discusses the types of pigments present in Pleurotus spp., their characteristics, and potential nutritional values. Pigments such as melanin, carotenoids, and flavonoids are reported to be present in colored oyster mushrooms. Moreover, the antioxidant compounds of these mushrooms have been unveiled, demonstrating their potential to counteract oxidative stress and improve general health. In addition, the investigation into the nutritional characteristics of the mushrooms reveals encouraging aspects for their incorporation into dietary considerations. Thus, it can be concluded that colored Pleurotus species have an immense amount of potential for use as natural colorants, as well as nutritious and antioxidant-rich compounds. These mushrooms represent an important advancement in the search for functional foods due to their significant nutrients such as proteins, amino acids, carbohydrates, and fibers.
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Affiliation(s)
- Nurul Izzati Medihi
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
| | | | - Patmawati
- Fisheries Product Technology, Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya 60115, Indonesia
| | - Rashidah Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Siva Raseetha
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia; Faculty of Science, Mushroom Research Centre, Institute of Biological Sciences, University Malaya, 50603 Kuala Lumpur, Malaysia
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Jamioł-Milc D, Gudan A, Kaźmierczak-Siedlecka K, Hołowko-Ziółek J, Maciejewska-Markiewicz D, Janda-Milczarek K, Stachowska E. Nutritional Support for Liver Diseases. Nutrients 2023; 15:3640. [PMID: 37630830 PMCID: PMC10459677 DOI: 10.3390/nu15163640] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
The liver is a key organ that is responsible for the metabolism of proteins, fats, and carbohydrates and the absorption and storage of micronutrients. Unfortunately, the prevalence of chronic liver diseases at various stages of advancement in the world population is significant. Due to the physiological function of the liver, its dysfunction can lead to malnutrition and sarcopenia, and the patient's nutritional status is an important prognostic factor. This review discusses key issues related to the diet therapy of patients with chronic liver diseases, as well as those qualified for liver transplantation and in the postoperative period.
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Affiliation(s)
- Dominika Jamioł-Milc
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 71-460 Szczecin, Poland
| | - Anna Gudan
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 71-460 Szczecin, Poland
| | - Karolina Kaźmierczak-Siedlecka
- Department of Medical Laboratory Diagnostics—Fahrenheit Biobank BBMRI.pl, Medical University of Gdansk, 80-211 Gdansk, Poland
| | - Joanna Hołowko-Ziółek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 71-460 Szczecin, Poland
| | | | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 71-460 Szczecin, Poland
| | - Ewa Stachowska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 71-460 Szczecin, Poland
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Cui L, He N, Yu S, Pang H, Zhang Z, Wang J, Hao J, Li S. Polysaccharides from Paecilomyces hepiali Prevent Acute Colitis in Association with Modulating Gut Microbiota and Treg/Th17 Immune Balance in Mice. Molecules 2023; 28:4984. [PMID: 37446646 DOI: 10.3390/molecules28134984] [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: 06/07/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
Cordyceps exopolysaccharide (CEP) has shown emerging potential in adjustment of gut microbiota and immune cell function. In this study, a water-soluble CEP with a molecular weight of 58.14 kDa was extracted from the fermentation broth of Paecilomyces hepiali, an endophytic fungus of Cordyceps sinensis. Our results indicated that Paecilomyces hepiali polysaccharide (PHP) showed significantly preventive potential on dextran sulfate sodium (DSS)-induced colitis in mice, which can prevent colon shortening, reduce intestinal epithelial cell (IEC) destruction, suppress inflammatory cell infiltration, and regulate the balance between regulatory T (Treg) cells and T helper type 17 (Th17) cells. Meanwhile, the disturbed gut microbiota was partially restored after PHP treatment. Further Pearson correlation coefficient analyses exhibited that the alteration of the gut microbiota was significantly related to adjustment of the IEC barrier and Treg/Th17 balance. In conclusion, all findings proposed that purified PHP has the potential to develop into a promising agent for colitis prevention and adjuvant therapy via maintaining intestinal homeostasis of gut microbiota and immune system.
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Affiliation(s)
- Luwen Cui
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Ningning He
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Shengnan Yu
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Hao Pang
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Zixuan Zhang
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Jingyi Wang
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Jianhua Hao
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266000, China
| | - Shangyong Li
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
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Törős G, El-Ramady H, Prokisch J, Velasco F, Llanaj X, Nguyen DHH, Peles F. Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom. Foods 2023; 12:foods12102010. [PMID: 37238827 DOI: 10.3390/foods12102010] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/27/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.
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Affiliation(s)
- Gréta Törős
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Doctoral School of Animal Husbandry, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Hassan El-Ramady
- Soil and Water Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - József Prokisch
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Fernando Velasco
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Xhensila Llanaj
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Doctoral School of Food Science, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Duyen H H Nguyen
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Doctoral School of Food Science, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Tay Nguyen Institute for Scientific Research, Vietnam Academy of Science and Technology, Dalat 70072, Vietnam
| | - Ferenc Peles
- Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
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Ayimbila F, Keawsompong S. Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative. Curr Nutr Rep 2023:10.1007/s13668-023-00468-x. [PMID: 37032416 PMCID: PMC10088739 DOI: 10.1007/s13668-023-00468-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/13/2023] [Indexed: 04/11/2023]
Abstract
PURPOSE OF REVIEW Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. RECENT FINDINGS Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.
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Affiliation(s)
- Francis Ayimbila
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900, Thailand
| | - Suttipun Keawsompong
- Specialized Research Units: Prebiotics and Probiotics for Health, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
- Center for Advanced Studies for Agriculture and Food, KU Institute of Advanced Studies, Kasetsart University (CASAF, NRU-KU), Bangkok, 10900, Thailand.
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Yao D, Yu Q, Xu L, Su T, Ma L, Wang X, Wu M, Li Z, Zhang D, Wang C. Wheat supplement with buckwheat affect gut microbiome composition and circulate short-chain fatty acids. Front Nutr 2022; 9:952738. [PMID: 36147303 PMCID: PMC9486400 DOI: 10.3389/fnut.2022.952738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/08/2022] [Indexed: 12/23/2022] Open
Abstract
Buckwheat has beneficial effects on human intestinal health, which is often compounded with wheat to make food. Therefore, the effect of cereals mixture via in vitro fermentation on gut microbes and short-chain fatty acids (SCFAs) were investigated in this study. The mixture of wheat and tartary buckwheat (WT) produced more lactate and acetate, and the mixture of wheat and sweet buckwheat (WE) produced more propionate and butyrate. Compared with wheat (WA), the relative abundance of some beneficial bacteria significantly increased, such as Sutterella in WT and Faecalibacterium in WE. Cereals mixture also affected the expression of functional genes, involved in metabolic pathways and carbohydrate-active enzymes (CAZymes) that modulated SCFAs generation. This study provides new insights into the effects of sweet and tartary buckwheat on intestinal function, which is beneficial to applying both types of buckwheat in practical.
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Affiliation(s)
- Di Yao
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- *Correspondence: Di Yao,
| | - Qiaoru Yu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lei Xu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Tingting Su
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lixue Ma
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiaoyu Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Mengna Wu
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhijiang Li
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, China
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing, China
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