Mushrooms as future generation healthy foods

Expanding our food supply: underutilized resources and resilient processing technologies

Many underutilized food resources have been traditionally used by regional and poor communities. The history of their consumption makes them potential new food sources for incorporation into the wider food supply. The ability to tap the potential of undervalued and underutilized food sources will reduce the world's reliance on a limited number of food sources and improve food security and sustainability. The expansion of the food diversity of the food supply to include underutilized food resources will require overcoming challenges in the efficient and profitable production of the raw material, application of suitable postharvest handling procedures to maintain the quality of perishable produce, and the use of appropriate traditional and emerging food processing technologies for conversion of the raw material into safe, nutritious and consumer-acceptable foods. Improvement of food processing technologies, particularly resource-efficient resilient food processes, are required to ensure the safety, quality and functionality of the whole food or extracts, and to develop ingredient formulations containing new foods for manufacture of consumer food products. Factors that help facilitate the social acceptance of new underutilized foods include increasing consumer knowledge and understanding of the contribution of new underutilized food resources to diet diversity for good nutrition, confidence in the safety and value of new foods, and their low environmental impact and importance for future sustainable food. The introduction of new underutilized food resources will increasingly require collaboration along the whole food value chain, including support from government and industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Tiger Milk Mushroom: A Comprehensive Review of Nutritional Composition, Phytochemicals, Health Benefits, and Scientific Advancements with Emphasis on Chemometrics and Multi-Omics

This article presents a comprehensive overview of tiger milk mushroom (TMM), covering its nutritional composition, phytochemicals, health benefits, and related scientific advancements. It describes various potential positive health benefits of TMM, including anticancer, anti-inflammatory, respiratory function enhancement, antioxidant, anti-aging, neuroprotective, photoprotective, antidiabetic, wound-healing, and anti-HIV, among others. This article also underlines the importance of further research into the phytochemicals present in TMM for additional discoveries. It underscores the importance of further research into phytochemicals content of TMM for additional discoveries and emphasizes the potential applications of TMM in nutrition, health, and well-being. Sophisticated techniques, such as chemometrics and multi-omics technologies revealed latest scientific advancements of TMM. This comprehensive overview provides a foundation for future research and development in harnessing TMM's potential for human health.

Enhancement of antioxidant activity and total phenolic content of Fomitopsis pinicola mycelium extract

BACKGROUND

Fomitopsis pinicola is one of the most common fungi found in temperate zone of Europe, widely distributed spread in Asia and North America. Fungus has a wide range of therapeutic activity: antitumor, antimicrobial, anti-inflammatory, antidiabetic, antifungal, hepatoprotective, hemostatic action. A number of studies have confirmed the significant antioxidant activity of F. pinicola fruiting bodies. However, the controlled cultivation conditions that influence fungal growth and metabolite production of F. pinicola, particularly the mycelial growth and biosynthesis of metabolites in its culture broth, as well as the antioxidant activity of its mycelium, remain poorly understood.

RESULTS

This study investigated the impact of cultivation conditions on F. pinicola mycelium growth, phenols synthesis and antioxidant activity. Difference in the biosynthetic activity of F. pinicola under tested cultivation conditions was established. A highest value of 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) inhibition (78.2 ± 0.9%) was found for a mycelium cultivated at 30 ºC, while cultivation at a lower temperature (20 ºC) was suitable for biomass growth (8.5 ± 0.3 g/L) and total phenolic content (TPC) 11.0 ± 0.6 mg GAE/g. Carbon and nitrogen sources in a cultivation broth significantly influenced the studied characteristics. Xylose supported the highest DPPH• inhibition (89.91 ± 0.5%) and TPC (16.55 ± 0.4 mg GAE/g), while galactose yielded the best biomass (4.0 ± 0.3 g/L). Peptone was the most effective nitrogen source for obtaining the mycelium with high potential of DPPH• radical inactivation (90.42 ± 0.5%) and TPC (17.41 ± 0.5 mg GAE/g), while the maximum biomass yield (7.8 ± 0.6 g/L) was found with yeast extract in cultivation medium. F. pinicola demonstrated the ability to grow and produce bioactive metabolites across a wide pH range from 2.5 to 7.5. Shaking cultivation resulted in the highest TPC (21.44 ± 0.10 mg GAE/g), though the same level of antioxidant activity (93%) was achieved under both shaking and static cultivation on the 7th and 28th days, respectively.

CONCLUSION

Controlling cultivation parameters makes it possible to regulate the metabolic and biochemical processes of F. pinicola, facilitating the balance needed to obtain optimal biomass, phenols and antioxidant activity. The findings show the potential to increase phenol production by 2.25 and 2.23 times under shaking and static conditions, respectively, while maintaining a high level of activity.

The role of algae, fungi, and insect-derived proteins and bioactive peptides in preventive and clinical nutrition

The current global trend in the nutrition, epidemiologic and demographic transitions collectively alarms the need to pursue a sustainable protein diet that respects ecosystem and biodiversity from alternative sources, such as algae, fungi and edible insects. Then, changing the nutrition reality is extremely important to impede the global syndemic of obesity, undernutrition and climate change. This review aims to synthesize the published literature on the potential roles of alternative proteins and their derived bioactive peptides in preventive and clinical nutrition, identify research gaps and inform future research areas. Google Scholar and PubMed databases from their inception up to 30 June 2024 were searched using keywords to access pertinent articles published in English language for the review. Overall, proteins derived from algae, fungi, and edible insects are high-quality proteins as animal sources and demonstrate significant potential as a sustainable source of bioactive peptides, which are metabolically potent and have negligible adverse effects. They show promise to prevent and treat diseases associated with oxidative stress, obesity, diabetes, cancer, cardiovascular disease (especially hypertension), and neurodegenerative diseases. Given the abundance of algae, fungi and insect peptides performed in vitro or in vivo animals, further clinical studies are needed to fully establish their safety, efficacy and practical application in preventive and clinical nutrition. Additionally, social and behavioral change communication strategies would be important to increase health awareness of nutritional benefits and promote consumer acceptance of alternative protein sources.

Edible mushrooms trending in food: Nutrigenomics, bibliometric, from bench to valuable applications

The worldwide consumption, health-promoting and nutritional properties of mushrooms have been extensively researched over a decade. Although, wide range of edible mushrooms is still unexplored, which can be a valuable source of bioactive compounds in dietary supplements and biopharma industry. Mushrooms represent as dynamic source of nutrients lacking in food from plant or animal origin thus, considered as vital functional food utilized for prevention of numerous diseases. The unique bioactive compounds in mushroom and their anti-inflammatory, anti-tumour and other health attributes have been discussed. The preventive action of mushroom on maintaining the gut health and their property to act as pro, pre or symbiotic is also elucidated. The direct prebiotic activity of mushroom affects gut haemostasis and enhances the gut microbiota. Recent reports on role in improving the brain health and neurological impact by mushroom are mentioned. The role of bioactive components in mushroom with relation to nutrigenomics have been explored. The nutrigenomics has become a crucial tool to assess individuals' diet according its genetic make-up and thus, cure of several diseases. Undeniably, mushroom in present time is regarded as next-generation wonder food, playing crucial role in sustaining health, thus, an active ingredient of food and nutraceutical industries.

Transformation of antibiotics to non-toxic and non-bactericidal products by laccases ensure the safety of Stropharia rugosoannulata

The substantial use of antibiotics contributes to the spread and evolution of antibiotic resistance, posing potential risks to food production systems, including mushroom production. In this study, the potential risk of antibiotics to Stropharia rugosoannulata, the third most productive straw-rotting mushroom in China, was assessed, and the underlying mechanisms were investigated. Tetracycline exposure at environmentally relevant concentrations (<500 μg/L) did not influence the growth of S. rugosoannulata mycelia, while high concentrations of tetracycline (>500 mg/L) slightly inhibited its growth. Biodegradation was identified as the main antibiotic removal mechanism in S. rugosoannulata, with a degradation rate reaching 98.31 % at 200 mg/L tetracycline. High antibiotic removal efficiency was observed with secreted proteins of S. rugosoannulata, showing removal efficiency in the order of tetracyclines > sulfadiazines > quinolones. Antibiotic degradation products lost the ability to inhibit the growth of Escherichia coli, and tetracycline degradation products could not confer a growth advantage to antibiotic-resistant strains. Two laccases, SrLAC1 and SrLAC9, responsible for antibiotic degradation were identified based on proteomic analysis. Eleven antibiotics from tetracyclines, sulfonamides, and quinolones families could be transformed by these two laccases with degradation rates of 95.54-99.95 %, 54.43-100 %, and 5.68-57.12 %, respectively. The biosafety of the antibiotic degradation products was evaluated using the Toxicity Estimation Software Tool (TEST), revealing a decreased toxicity or no toxic effect. None of the S. rugosoannulata fruiting bodies from seven provinces in China contained detectable antibiotic-resistance genes (ARGs). This study demonstrated that S. rugosoannulata can degrade antibiotics into non-toxic and non-bactericidal products that do not accelerate the spread of antibiotic resistance, ensuring the safety of S. rugosoannulata production.

Genome Sequencing of Three Pathogenic Fungi Provides Insights into the Evolution and Pathogenic Mechanisms of the Cobweb Disease on Cultivated Mushrooms

Fungal diseases not only reduce the yield of edible mushrooms but also pose potential threats to the preservation and quality of harvested mushrooms. Cobweb disease, caused primarily by fungal pathogens from the Hypocreaceae family, is one of the most significant diseases affecting edible mushrooms. Deciphering the genomes of these pathogens will help unravel the molecular basis of their evolution and identify genes responsible for pathogenicity. Here, we present high-quality genome sequences of three cobweb disease fungi: Hypomyces aurantius Cb-Fv, Cladobotryum mycophilum CB-Ab, and Cladobotryum protrusum CB-Mi, isolated from Flammulina velutipes, Agaricus bisporus, and Morchella importuna, respectively. The assembled genomes of H. aurantius, C. mycophilum, and C. protrusum are 33.19 Mb, 39.83 Mb, and 38.10 Mb, respectively. This is the first report of the genome of H. aurantius. Phylogenetic analysis revealed that cobweb disease pathogens are closely related and diverged approximately 17.51 million years ago. CAZymes (mainly chitinases, glucan endo-1,3-beta-glucosidases, and secondary metabolite synthases), proteases, KP3 killer proteins, lipases, and hydrophobins were found to be conserved and strongly associated with pathogenicity, virulence, and adaptation in the three cobweb pathogens. This study provides insights into the genome structure, genome organization, and pathogenicity of these three cobweb disease fungi, which will be a valuable resource for comparative genomics studies of cobweb pathogens and will help control this disease, thereby enhancing mushroom quality.

Unearthing the therapeutic benefits of culinary-medicinal mushrooms for humans: Emerging sustainable bioresources of 21st century

Global interest in mushroom farming techniques has grown in the last few years. Despite not making up a large amount of the human diet at the moment, the nutritional worth of mushrooms has prompted their usage. The three main segments of the global mushroom industry are wild, culinary (edible), and medicinal mushrooms. The quality food that mushrooms provide can be utilized to build agricultural ecosystems that are more sustainable for increasing productivity and enhancing the effectiveness of resource usage. This is mostly because mushrooms can be utilized for the recycling of biomass and remains from crop production. Culinary-medicinal mushrooms are becoming more and more important because of their nutrient density, dietary value, and health advantages. Given its many bioactive components, which include polysaccharides, proteins, vitamins, minerals, dietary fiber, and secondary metabolites, mushrooms have been utilized extensively as health foods. These mushrooms exhibit pharmacological activities and possess prebiotic and antibacterial capabilities. This review provides information on the latest advancements in the sustainable cultivation of mushrooms, particularly with nontraditional substrates, and their potential therapeutic uses. Furthermore, some of the newest developments and difficulties in the production of mushrooms are explored.

Advancements in genetic studies of mushrooms: a comprehensive review

Genetic studies in mushrooms, driven by innovations such as CRISPR-Cas9 genome editing and RNA interference, transform our understanding of these enigmatic fungi and their multifaceted roles in agriculture, medicine, and conservation. This comprehensive review explores the rationale and significance of genetic research in mushrooms, delving into the ethical, regulatory, and ecological dimensions of this field. CRISPR-Cas9 emerges as a game-changing technology, enabling precise genome editing, targeted gene knockouts, and pathway manipulation. RNA interference complements these efforts by downregulating genes for improved crop yield and enhanced pest and disease resistance. Genetic studies also contribute to the conservation of rare species and developing more robust mushroom strains, fostering sustainable cultivation practices. Moreover, they unlock the potential for discovering novel medicinal compounds, offering new horizons in pharmaceuticals and nutraceuticals. As emerging technologies and ethical considerations shape the future of mushroom research, these studies promise to revolutionize our relationship with these fungi, paving the way for a more sustainable and innovative world.

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

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.

An Overview on Mushroom Polysaccharides: Health-promoting Properties, Prebiotic and Gut Microbiota Modulation Effects and Structure-function Correlation

Mushroom polysaccharides are recognized as "biological response modifiers". Besides several bioactivities, a growing interest in their prebiotic potential has been raised due to the gut microbiota modulation potential. This review comprehensively summarizes mushroom polysaccharides' biological properties, structure-function relationship, and underlying mechanisms. It provides a recent overview of the key findings in the field (2018-2024). Key findings and limitations on structure-function correlation are discussed. Although most studies focus on β-glucans or extracts, α-glucans and chitin have gained interest. Prebiotic capacity has been associated with α-glucans and chitin, while antimicrobial and wound healing potential is attributed to chitin. However, further research is of utmost importance. Human fecal fermentation is the most reported approach to assess prebiotic potential, indicating impacts on intestinal biological, mechanical, chemical and immunological barriers. Gut microbiota dysbiosis has been directly connected with intestinal, cardiovascular, metabolic, and neurological diseases. Concerning gut microbiota modulation, animal experiments have suggested proinflammatory cytokines reduction and redox balance re-establishment. Most literature focused on the anticancer and immunomodulatory potential. However, anti-inflammatory, antimicrobial, antiviral, antidiabetic, hypocholesterolemic, antilipidemic, antioxidant, and neuroprotective properties are discussed. A significant overview of the gaps and research directions in synergistic effects, underlying mechanisms, structure-function correlation, clinical trials and scientific data is also given.

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Mushrooms are a valuable source of food and medicine that have been used for centuries in various cultures. They contain a variety of phytochemicals, such as terpenoids and polysaccharides, that exhibit diverse biological activities, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antidiabetic effects. However, mushroom's phytochemical composition and bioactivity vary depending on their species, cultivation conditions, processing methods, and extraction techniques. Therefore, using reliable analytical methods and standardized protocols is important for systematically evaluating the quality and quantity of mushroom phytochemicals and their therapeutic potential. This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.

Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach

Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.

Comparative studies on the cultivation, yield, and nutritive value of an edible mushroom, Pleurotus tuber-regium (Rumph. ex Fr.) Singer, grown under different agro waste substrates

In the present study, Pleurotus tuber-regium (Rumph. ex Fr.) Singer collected from Keeriparai forest of Kanyakumari district, South India was cultivated using environmentally benign, low-cost agricultural waste residues (paddy straw, sugarcane bagasse, rice husk, and sawdust) as growth substrates. The main goal of this study was to assess the cultivation, yield, and nutritional value of P. tuber-regium fruiting bodies grown under different growth substrates. Spawn running time and time for primordia formation were found to be shorter in mushroom growing with paddy straw substrate compared to sawdust and sugarcane bagasse. A quick spawn run time was observed in paddy straw substrate (12 ± 1 day) followed by sugarcane bagasse (15 ± 1 day) and sawdust (23 ± 1 day). The primordia was well developed in the macrofungus grown with paddy straw substrate on 18 ± 1 day followed by sugarcane bagasse (22 ± 1 day) and sawdust (32 ± 1 day). Significantly higher yield of fruiting bodies with increased contents of protein and carbohydrate and low level of fat was obtained when P. tuber-regium was cultivated with paddy straw substrate. While, cultivation of P. tuber-regium in sawdust and sugarcane bagasse resulted in increased contents of K, Na, Ca, and Mg along with highest energy value. On the other hand, rice husk did not support the cultivation of this macrofungus. Therefore, it is of significant interest to initiate the commercial production of this macrofungus so as to fight against the problems of malnutrition found in few African and south Asian countries.

An insight into the nutritional and medicinal value of edible mushrooms: A natural treasury for human health

Edible mushrooms have been cherished worldwide because of their nutraceutical and medicinal properties. They are recognized as the new superfood for the future due to their low-calorie content, high-protein content, low lipid levels, low cholesterol levels, and abundance of essential vitamins. The fruiting body of edible mushrooms contains a plethora of primary and secondary metabolites. However, submerged cultivation is a more reliable and controlled way of production of mycelium biomass and many bioactive compounds. Several bioactive metabolites present in mushrooms possess a range of beneficial properties, including antioxidant, antimicrobial, anticancer, antidiabetic, anti-inflammatory, antiviral and anti-COVID-19 activities. Consumers have turned more intrigued in mushroom-containing products as the world needs to diversify its protein sources to meet the growing demand for protein. In this context, mushrooms are viewed as a promising source of bioactive chemicals that can be employed as an alternative to meat products. This review aims to summarise the most recent data regarding the beneficial health effects and the development of mushroom-based food products.

Structure characterisation of polysaccharides purified from Boletus aereus Bull. and its improvement on AD-like behaviours via reliving neuroinflammation in APP/PS1 mice

The water-soluble neutral polysaccharide BEP2, with a molecular weight of 26.65 kDa, was isolated from the aqueous extract obtained from the fruiting bodies of Boletus aereus Bull. BEP2 primarily comprises Gal, with specific site substitutions speculated at partial positions, such as the substitution of -OCH3 at position H-3 or the branch at position C-2 including α-L-Fucp-(1→, α-D-Manp-(1 → and α-D-Manp-(1 → 3)-α-L-Fucp-(1 → 6)-β-D-Glcp-(1→. Treatment with BEP2 significantly enhanced learning, memory, and cognitive function, while concurrently reducing the accumulation of β-amyloid and suppressing neuroinflammation within the brains of APP/PS1 mice. Based on the results of biochemical detection, gut microbiota analysis, and metabolomic profiling, we found that BEP2 significantly upregulated the abundance of two bacterial families while downregulation that of seven bacterial families within the intestinal ecosystem. Notably, the abundance of the S24-7 family was significantly increased. Treatment with BEP2 upregulated five metabolites, while downregulating three metabolites, including norepinephrine. Additionally, BEP2 decreased the levels of interleukin (IL)-1β and IL-6, regulated the activities of microglial cells and astrocytes and increased the levels of the chemokine fractalkine (CX3CL1) and its receptor on microglia (CX3CR1), as well as that of transforming growth factor (TGF)-β1. These findings confirmed the suppressive effects of BEP2 on neuroinflammation.

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

There is a huge gap between food production and the exploding population demands in various parts of the world, especially developing countries. This increases the chances of malnutrition, leading to increased disease incidence and the need for functional foods to reduce mortality. Pleurotus ostreatus are edible mushrooms that are cheaply sourced and rich in nutrient with the potential to be harnessed toward addressing the present and future food crisis while serving as functional foods for disease prevention and treatment. This study evaluated the nutritional, proximate, vitamins and amino acids contents of Pleurotus ostreatus. The proximate composition of Pleurotus ostreatus in this study revealed that it contains 43.42% carbohydrate, 23.63% crude fiber, 17.06% crude protein, 8.22% ash, 1.21% lipid and a moisture content of 91.01 and 6.46% for fresh and dry samples of Pleurotus ostreatus, respectively. The monosaccharide and disaccharide profile of Pleurotus ostreatus revealed the presence of glucose (55.08 g/100 g), xylose (7.19 g/100 g), fructose (19.70 g/100 g), galactose (17.47 g/100 g), trehalose (7.37 g/100 g), chitobiose (11.79 g/100 g), maltose (29.21 g/100 g), sucrose (51.60 g/100 g) and lower amounts of cellobiose (0.01 g/100 g), erythrose (0.48 g/100 g) and other unidentified sugars. Potassium, Iron and Magnesium were the highest minerals present with 12.25 mg, 9.66 mg and 7.00 mg amounts, respectively. The vitamin profile revealed the presence of vitamin A (2.93 IU/100 g), C (16.46 mg/100 g), E (21.50 mg/100 g) and B vitamins with vitamin B2 having the highest concentration of 92.97 mg/kg. The amino acid scores showed that Pleurotus ostreatus had more non-essential amino acids (564.17 mg/100 g) than essential amino acids (67.83 mg/100 g) with a ratio of 0.11. Lysine (23.18 mg/100 g) was the highest essential amino acid while aspartic acid (492.12 mg/kg) was the highest non-essential amino acid present in Pleurotus ostreatus. It had a higher concentration of acidic amino acids, 492.12 mg/100 g (77.87%), followed by neutral amino acids, 106.66 mg/100 g (16.88%) and least were the basic amino acids, 23.18 mg/100 g (3.67%). Based on the nutritional assessment of the Pleurotus ostreatus analyzed in this study, it can be concluded that it can serve as an important functional food source that can be exploited to meet the increasing food demands and reduce micronutrient deficiencies in many parts of the world, especially developing countries.

Progression Over Time of Nutritional Content and Antioxidant Activity of Grains Fermented with the Medicinal Mushrooms Pleurotus ostreatus and Ganoderma sessile (Agaricomycetes)

Solid-state fermentation of cereals with edible fungi is a promising strategy for producing functional flours. Hypothetically, the nutritional and functional properties of these flours could be modulated by manipulating substrate composition, fungal species, and incubation conditions. This article reports the variation over time in nutritional, polyphenol, and triterpene contents, as well as the antioxidant activity of rice and wheat fermented with Ganoderma sessile and Pleurotus ostreatus. Solid-state fermentation significantly improved the antioxidant power of the substrates which seemed to be highly correlated with the increase of the phenolic compounds. This increase peaked in the second to third week and decreased after this point. Triterpene content also increased, especially in substrates fermented with G. sessile. Substrates fermented with G. sessile showed higher values than those fermented with P. ostreatus in all compounds, which could be a result of a higher growth rate. Fermented wheat showed higher values than fermented rice in all measured compounds except reducing sugars which can be related to a slower progress in the fermentation due to the more complex structure of the wheat grain. Our results reinforce the importance of substrate and strain selection for product modulation to meet the industry's growing needs.

Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms

The research investigates the potential use of maize cobs (or corncobs) from five genotypes, including the B73 inbred line and four locally cultivated landraces from Northern Italy, as substrate for implementing Solid State fermentation processes with four Medicinal Mushrooms (MMs). The corncobs were characterized based on their proximate composition, lignin, phenolics content (both free and bound), and total antioxidant capacity. Among the MMs tested, Pleurotus ostreatus and Ganoderma annularis demonstrated the most robust performance. Their growth was parametrized using Image Analysis technique, and chemical composition of culture samples was characterized compared to that of corncobs alone. In all culture samples, the growth of MMs led to a significant reduction (averaging 40%) in the total phenolics contents compared to that measured in corncobs alone. However, the high content of free phenolics in the cobs negatively impacted the growth of P. ostreatus. The final MM-corncob matrix exhibited reduced levels of free sugars and starch (≤ 2.2% DW, as a sum) and increased levels of proteins (up to 5.9% DW) and soluble dietary fiber (up to 5.0% DW), with a notable trend toward higher levels of β-glucan compared to corncobs alone. This research paves the way for the use of this matrix as an active ingredient to enhance the nutritional value of food preparations.

Mushroom consumption and hyperuricemia: results from the National Institute for Longevity Sciences-Longitudinal Study of Aging and the National Health and Nutrition Examination Survey (2007-2018)

BACKGROUND

Prior study reported that mushroom consumption was associated with a lower incidence of hyperuricemia, but there is limited evidence on this association. We conducted a collaborative study to investigate the association between mushroom intake and hyperuricemia in middle-aged and older populations.

METHODS

We used data from the National Health and Nutrition Examination Survey (NHANES) in the U.S. (2007-2018) and the National Institute for Longevity Sciences-Longitudinal Study of Aging (NILS-LSA) in Japan (1997-2012). Consumption of mushroom (g/day) were measured by one- or two-day dietary recall in NHANES and by 3-day dietary records in the NILS-LSA. Hyperuricemia was defined using uric acid levels as > 420 μmol/L and > 350 μmol/L in NHANES for men and women, respectively; in the NILS-LSA, serum uric acid was repeatedly measured at baseline and follow-up surveys. Hyperuricemia was defined as uric acid levels > 416.4 μmol/L for men and ≥ 356.9 μmol/L for women. Logistic regression models in NHANES (cross-sectionally) and Generalized Estimation Equations in NILS-LSA (longitudinally) were performed.

RESULTS

A total of 5,778 NHANES participants (mean (SD) age: 53.2 (9.6) years) and 1,738 NILS-LSA (mean (SD) age: 53.5 (11.2) years) were included. Mushrooms were consumed by 5.7% of participants in NHANES and 81.2% in NILS-LSA. We did not observe a significant association between mushroom intakes and hyperuricemia in the NHANES men and women. However, in the NILS-LSA, compared to non-consumers, a higher mushroom intake was associated with a lower risk of incident hyperuricemia in men under 65 years old. The adjusted odds ratio (95% CI) for non-consumers, participants with middle, and the highest consumption of mushrooms were 1.00 (Ref.), 0.77 (0.44, 1.36), and 0.55 (0.31, 0.99), respectively (P-trend = 0.036). No association was found in women in NILS-LSA.

CONCLUSIONS

Mushroom consumption was associated with a lower risk of incident hyperuricemia in Japanese men.

Unveiling the Therapeutic Potentials of Mushroom Bioactive Compounds in Alzheimer's Disease

Alzheimer's disease (AD) stands as a prevailing neurodegenerative condition (NDs), leading to the gradual deterioration of brain cells and subsequent declines in memory, thinking, behavior, and emotion. Despite the intensive research efforts and advances, an effective curative treatment for the disease has not yet been found. Mushrooms, esteemed globally for their exquisite flavors and abundant nutritional benefits, also hold a wealth of health-promoting compounds that contribute to improving AD health. These compounds encompass polysaccharides, proteins, lipids, terpenoids, phenols, and various other bioactive substances. Particularly noteworthy are the potent neuroprotective small molecules found in mushrooms, such as ergothioneine, erinacine, flavonoids, alkaloids, ergosterol, and melanin, which warrant dedicated scrutiny for their therapeutic potential in combating AD. This review summarizes such positive effects of mushroom bioactive compounds on AD, with a hope to contribute to the development of functional foods as an early dietary intervention for this neurodegenerative disease.

Plants and Mushrooms as Possible New Sources of H2S Releasing Sulfur Compounds

Hydrogen sulfide (H2S), known for many decades exclusively for its toxicity and the smell of rotten eggs, has been re-discovered for its pleiotropic effects at the cardiovascular and non-cardiovascular level. Therefore, great attention is being paid to the discovery of molecules able to release H2S in a smart manner, i.e., slowly and for a long time, thus ensuring the maintenance of its physiological levels and preventing "H2S-poor" diseases. Despite the development of numerous synthetically derived molecules, the observation that plants containing sulfur compounds share the same pharmacological properties as H2S led to the characterization of naturally derived compounds as H2S donors. In this regard, polysulfuric compounds occurring in plants belonging to the Alliaceae family were the first characterized as H2S donors, followed by isothiocyanates derived from vegetables belonging to the Brassicaceae family, and this led us to consider these plants as nutraceutical tools and their daily consumption has been demonstrated to prevent the onset of several diseases. Interestingly, sulfur compounds are also contained in many fungi. In this review, we speculate about the possibility that they may be novel sources of H2S-donors, furnishing new data on the release of H2S from several selected extracts from fungi.

Potential Beneficial Effects and Pharmacological Properties of Ergosterol, a Common Bioactive Compound in Edible Mushrooms

Ergosterol is an important sterol commonly found in edible mushrooms, and it has important nutritional value and pharmacological activity. Ergosterol is a provitamin. It has been well established that edible mushrooms are an excellent food source of vitamin D2 because ergosterol is a precursor that is converted to vitamin D2 under ultraviolet radiation. The pharmacological effects of ergosterol, which include antimicrobial, antioxidant, antimicrobial, anticancer, antidiabetic, anti-neurodegenerative, and other activities, have also been reported. This review aims to provide an overview of the available evidence regarding the pharmacological effects of ergosterol and its underlying mechanisms of action. Their potential benefits and applications are also discussed.

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

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.

Gut microbiota regulation and prebiotic properties of polysaccharides from Oudemansiella raphanipes mushroom

Oudemansiella raphanipes is a type of fungus used as both medicine and food. Fungal polysaccharides have demonstrated various bioactivities, involving the adjust and control of gut microbiota, but no such studies on O. raphanipes polysaccharides (OrPs) have been reported. It is by extracting and purifying that OrPs was obtained from O. raphanipes crude polysaccharide and study their effects in mice. The sample contents of total sugar was 97.26%, and the monosaccharide content comprised mannose, rhamnose, glucose, and xylose in a molar ratio of 35.2:2.8:21.2:40.8. The effects of OrPs on body weight (BW), gut microbiota, fecal short-chain fatty acids (SCFAs), and the correlation between fecal SCFAs and gut microbes, in mice were investigated. The results of the experiment found that OrPs significantly (P < 0.01) inhibited the increase in BW, altered the constitution of the gut microbiota, and significantly (P < 0.05) enhanced the content of fecal SCFAs in mice. Moreover, among the top ten bacteria in terms of relative abundance, the Lachnospiraceae and Lachnospiraceae NK4A136 groups were positively associated with the increased production of SCFAs. Other bacteria, such as Atopobiaceae and Bifidobacterium of Actinobacteriota, and Faecalibaculum, Dubosiella, and Clostridium sensu stricto 5 of Firmicutes, were also positively associated with higher content of fecal SCFAs. The results of the experiment suggest that OrPs have a potential prebiotic effect on gut microbiota and may prevent BW gain. Furthermore, the major producers of SCFAs were Firmicutes and Actinobacteriota.

Combined metabolomics and transcriptomics analysis reveals the mechanism underlying blue light-mediated promotion of flavones and flavonols accumulation in Ligusticum chuanxiong Hort. microgreens

Ligusticum chuanxiong Hort. (Chuanxiong) is an important Chinese medicinal herb, whose rhizomes are widely used as raw materials for treating various diseases caused by blood stasis. The fresh tender stems and leaves of Chuanxiong are also consumed and have the potential as microgreens. Here, we investigated the effect of light spectra on yield and total flavonoid content of Chuanxiong microgreens by treatment with LED-based white light (WL), red light (RL), blue light (BL), and continuous darkness (DD). The results showed that WL and BL reduced biomass accumulation but significantly increased total flavonoid content compared to RL or DD treatments. Widely targeted metabolomics analysis confirmed that BL promoted the accumulation of flavones and flavonols in Chuanxiong microgreens. Further integration of transcriptomics and metabolomics analysis revealed the mechanism by which BL induces the up-regulation of transcription factors such as HY5 and MYBs, promotes the expression of key genes targeted for flavonoid biosynthesis, and ultimately leads to the accumulation of flavones and flavonols. This study suggests that blue light is a proper light spectra to improve the quality of Chuanxiong microgreens, and the research results lay a foundation for guiding the de-etiolation of Chuanxiong microgreens to obtain both yield and quality in production practice.