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Yu H, Wang C, Xue M. Improved XLNet modeling for Chinese named entity recognition of edible fungus. FRONTIERS IN PLANT SCIENCE 2024; 15:1368847. [PMID: 38984153 PMCID: PMC11232502 DOI: 10.3389/fpls.2024.1368847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Accepted: 06/10/2024] [Indexed: 07/11/2024]
Abstract
Introduction The diversity of edible fungus species and the extent of mycological knowledge pose significant challenges to the research, cultivation, and popularization of edible fungus. To tackle this challenge, there is an urgent need for a rapid and accurate method of acquiring relevant information. The emergence of question and answer (Q&A) systems has the potential to solve this problem. Named entity recognition (NER) provides the basis for building an intelligent Q&A system for edible fungus. In the field of edible fungus, there is a lack of a publicly available Chinese corpus suitable for use in NER, and conventional methods struggle to capture long-distance dependencies in the NER process. Methods This paper describes the establishment of a Chinese corpus in the field of edible fungus and introduces an NER method for edible fungus information based on XLNet and conditional random fields (CRFs). Our approach combines an iterated dilated convolutional neural network (IDCNN) with a CRF. First, leveraging the XLNet model as the foundation, an IDCNN layer is introduced. This layer addresses the limited capacity to capture features across utterances by extending the receptive field of the convolutional kernel. The output of the IDCNN layer is input to the CRF layer, which mitigates any labeling logic errors, resulting in the globally optimal labels for the NER task relating to edible fungus. Results Experimental results show that the precision achieved by the proposed model reaches 0.971, with a recall of 0.986 and an F1-score of 0.979. Discussion The proposed model outperforms existing approaches in terms of these evaluation metrics, effectively recognizing entities related to edible fungus information and offering methodological support for the construction of knowledge graphs.
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Affiliation(s)
- Helong Yu
- College of Information Technology, Jilin Agricultural University, Changchun, China
| | - Chenxi Wang
- College of Information Technology, Jilin Agricultural University, Changchun, China
| | - Mingxuan Xue
- College of Information Technology, Jilin Agricultural University, Changchun, China
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Stavropoulou NA, Lazou AE, Giannakourou MC. Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step. Foods 2024; 13:1339. [PMID: 38731710 PMCID: PMC11083132 DOI: 10.3390/foods13091339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/21/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process followed by hot-air-drying was applied to mushroom stems to produce dried mushrooms as the end product. The osmotic dehydration conditions (concentration of hypertonic solution, specifically, 10-30% maltodextrin and 20-40% oligofructose; a treatment time of 40-80 min; and a temperature range of 30-50 °C) were optimized using response surface methodology (RSM). The results showed that a four-factor three-level Box-Behnken experimental design was effectively implemented to evaluate the effect of the process parameters and identify the optimal osmotic dehydration conditions for producing osmotically dehydrated mushrooms. The main factor affecting mass transfer was the osmosis temperature, and the optimal conditions were found to be 38 °C, 40% oligofructose and 19.3% maltodextrin as the osmotic agents, and 80 min of immersion time. Moreover, the results showed that osmotic pretreatment, in the optimal conditions, significantly reduced the required drying time of the by-products compared to traditional hot-air-drying, especially at milder drying temperatures. Consequently, the required energy was also reduced by at least 40% at 50 °C.
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Affiliation(s)
- Natalia A. Stavropoulou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos St., Egaleo, 12243 Athens, Greece; (N.A.S.); (A.E.L.)
| | - Andriana E. Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos St., Egaleo, 12243 Athens, Greece; (N.A.S.); (A.E.L.)
| | - Maria C. Giannakourou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Zografou Campus, 9, Iroon Polytechniou Str., Zografou, 15772 Athens, Greece
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Hamza A, Mylarapu A, Krishna KV, Kumar DS. An insight into the nutritional and medicinal value of edible mushrooms: A natural treasury for human health. J Biotechnol 2024; 381:86-99. [PMID: 38181980 DOI: 10.1016/j.jbiotec.2023.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 12/24/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
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.
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Affiliation(s)
- Arman Hamza
- Department of Chemical Engineering, Indian Institute of Technology Hyderabad, Telangana, India
| | - Ankit Mylarapu
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, India
| | - K Vijay Krishna
- Department of Computer Science, Lovely Professional University, Phagwara, Punjab, India
| | - Devarai Santhosh Kumar
- Department of Chemical Engineering, Indian Institute of Technology Hyderabad, Telangana, India.
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Mohd Zaini NA, Azizan NAZ, Abd Rahim MH, Jamaludin AA, Raposo A, Raseetha S, Zandonadi RP, BinMowyna MN, Raheem D, Lho LH, Han H, Wan-Mohtar WAAQI. A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes. Front Public Health 2023; 11:1175509. [PMID: 37250070 PMCID: PMC10213758 DOI: 10.3389/fpubh.2023.1175509] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 04/13/2023] [Indexed: 05/31/2023] Open
Abstract
Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.
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Affiliation(s)
- Nurul Aqilah Mohd Zaini
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
| | - Nur Asyiqin Zahia Azizan
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Muhamad Hafiz Abd Rahim
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Adi Ainurzaman Jamaludin
- Environmental Management Programme, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Siva Raseetha
- Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
| | - Mona N. BinMowyna
- College of Applied Medical Sciences, Shaqra University, Shaqra, Saudi Arabia
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, Rovaniemi, Finland
| | - Linda Heejung Lho
- College of Business, Division of Tourism and Hotel Management, Cheongju University, Cheongju-si, Chungcheongbuk-do, Republic of Korea
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, Republic of Korea
| | - Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
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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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Ahmed AF, Mahmoud GAE, Hefzy M, Liu Z, Ma C. Overview on the edible mushrooms in Egypt. JOURNAL OF FUTURE FOODS 2023; 3:8-15. [DOI: 10.1016/j.jfutfo.2022.09.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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The Effect of Cytotoxicity and Antimicrobial of Synthesized CuO NPs from Propolis on HEK-293 Cells and Lactobacillus acidophilus. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2023; 2023:1430839. [PMID: 36818232 PMCID: PMC9935807 DOI: 10.1155/2023/1430839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/11/2022] [Accepted: 01/27/2023] [Indexed: 02/11/2023]
Abstract
Background Drug resistance is currently possible anywhere in the world. Due to the discovery of antimicrobials, medicine, and health have made tremendous advances over the past several decades. Aim This research evaluated the antimicrobial and cytotoxicity effects of green synthesis of copper oxide nanoparticles (CuO NPs) on Lactobacillus acidophilus and human embryonic kidney 293 cells (HEK). Method and Materials. Propolis was sampled and extracted. Green synthesis of CuO NPs was synthesized and characterized using SEM, TEM, DLS, BET, and zeta potential methods. L. acidophilus (ATCC 4356) was used, and the antimicrobial tests were carried out at different concentrations (10≥ mg/ml). Moreover, the cytotoxicity was evaluated using an MTT assay on human embryonic kidney 293 cells (HEK). Results Synthesized CuO NPs using propolis extracts from Khalkhal (sample 1) and Gillan (sample 2) showed -13.2 and -14.4 mV, respectively. The hydrodynamic sizes of well-dispersed samples 1 and 2 were 3124.9 nm and 1726.7 nm, respectively. According to BET analysis, samples 1 and 2 had 5.37 and 8.45 m2/g surface area, respectively. The surface area was decreased due to the addition of propolis extract, and the pore size was increased. CuO NPs of samples 1 and 2 were visible on SEM images with diameters ranging from 75 to 145 nm and 120 to 155 nm, respectively. Based on TEM analysis, the size of CuO particles was increased in samples 1 and 2. CuO NPs particles had narrow size distributions with evenly dispersed NPs on all sides. The cell viability of the CuO NPs of samples 1 and 2 after 24, 48, and 72 hours was greater than 50%. As a result of the MIC and MBC tests, it was determined that samples 1 and 2 had the same effect against L. acidophilus (0.0024 mg/ml). Biofilm formation and degradation of sample 1 were more efficient against L. acidophilus. Conclusion There was no evidence of cytotoxicity in the samples. In addition, results showed that the green synthesized CuO NPs from Khalkhal propolis were effective against L. acidophilus. Thus, the green synthesized CuO NPs from Khalkhal propolis were the best candidates for clinical application.
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Ogidi CO, Oyebode KO. Assessment of nutrient contents and bio-functional activities of edible fungus bio-fortified with copper, lithium and zinc. World J Microbiol Biotechnol 2022; 39:56. [PMID: 36572785 DOI: 10.1007/s11274-022-03500-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 12/14/2022] [Indexed: 12/28/2022]
Abstract
Bio-enrichment of edible mushrooms is an outstanding strategy to deliver essential nutrients to human. In this study, an edible fungus; Pleurotus pulmonarius was cultivated on spent mushroom substrate (SMS) supplemented with copper, lithium, and zinc. Proximate and mineral analysis of cultivated mushroom was determined using methods of AOAC. Antimicrobial activity of cultivated mushroom was assessed against microorganisms using agar well diffusion. Antioxidant property of mushroom was assessed against free radicals. Similar (p ≤ 0.05) protein contents of 18.93%, 18.80% and 17.90% were respectively obtained in P. pulmonarius biofortified with Cu + Li + Zn, Cu + Zn and Zn. Crude fibre in element fortified-mushroom ranged from 9.02 to 10.11%, while non-fortified mushroom was 8.66%. Copper content of P. pulmonarius fortified with Cu alone and Cu + Zn were 96.12 mg/100 g and 98.09 mg/100 g, respectively. Mushroom fortified with Zn has the highest zinc content of 520.15 mg/100 g. Mushroom fortified with Li and Li + Zn have a similar (p ≤ 0.05) Li content of 106.02 mg/100 g and 104.30 mg/100 g, respectively. Extract from mushroom-fortified with copper has the highest zone of inhibition (15.1 mm) against Klebsiella pneumoniae at 1.0 mg/ml. Mushroom fortified with Cu + Li + Zn and Li + Zn, respectively have similar (p ≤ 0.05) scavenging activities of 79.10 and 81.0% against DPPH. Mushroom fortified with Zn or Zn + Cu enhanced the growth of Lactobacillus acidophilus and Lactobacillus plantarum. Antimicrobial, antioxidant and prebiotic activities of fortified-mushroom could be attributed to arrays of phytochemicals and bio-accumulated elements. Hence, bio-fortified mushrooms can be used as functional foods and as biopharmaceuticals to treat ailments associated with nutrient deficient.
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Affiliation(s)
- Clement Olusola Ogidi
- Department of Food Science and Technology, School of Agriculture, Food and Natural Resources, Olusegun Agagu University of Science and Technology, PMB 353, Okitipupa, Nigeria.
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Mycosynthesis of Metal-Containing Nanoparticles-Synthesis by Ascomycetes and Basidiomycetes and Their Application. Int J Mol Sci 2022; 24:ijms24010304. [PMID: 36613746 PMCID: PMC9820721 DOI: 10.3390/ijms24010304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/19/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
Fungi contain species with a plethora of ways of adapting to life in nature. Consequently, they produce large amounts of diverse biomolecules that can be generated on a large scale and in an affordable manner. This makes fungi an attractive alternative for many biotechnological processes. Ascomycetes and basidiomycetes are the most commonly used fungi for synthesis of metal-containing nanoparticles (NPs). The advantages of NPs created by fungi include the use of non-toxic fungus-produced biochemicals, energy efficiency, ambient temperature, pressure conditions, and the ability to control and tune the crystallinity, shape, and size of the NPs. Furthermore, the presence of biomolecules might serve a dual function as agents in NP formation and also capping that can tailor the (bio)activity of subsequent NPs. This review summarizes and reviews the synthesis of different metal, metal oxide, metal sulfide, and other metal-based NPs mediated by reactive media derived from various species. The phyla ascomycetes and basidiomycetes are presented separately. Moreover, the practical application of NP mycosynthesis, particularly in the fields of biomedicine, catalysis, biosensing, mosquito control, and precision agriculture as nanofertilizers and nanopesticides, has been studied so far. Finally, an outlook is provided, and future recommendations are proposed with an emphasis on the areas where mycosynthesized NPs have greater potential than NPs synthesized using physicochemical approaches. A deeper investigation of the mechanisms of NP formation in fungi-based media is needed, as is a focus on the transfer of NP mycosynthesis from the laboratory to large-scale production and application.
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Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Li G, Yang T, Xiao W, Wu J, Xu F, Li L, Gao F, Huang Z. Sustainable Environmental Assessment of Waste-to-Energy Practices: Co-Pyrolysis of Food Waste and Discarded Meal Boxes. Foods 2022; 11:foods11233840. [PMID: 36496648 PMCID: PMC9737573 DOI: 10.3390/foods11233840] [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: 08/11/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 11/30/2022] Open
Abstract
The reuse of biomass waste is conducive to the recovery of resources and can solve the pollution problem caused by incineration and landfill. For this reason, the thermogravimetric analyzer (TGA) was used to study the pyrolysis of the mushroom sticks (MS) and discarded meal boxes at different heating rates (10 °C·min-1, 20 °C·min-1, 30 °C·min-1). The statistical analysis showed that the factors of pyrolysis temperature and particle size had a greater effect, while the heating rate was significant. The TGA revealed that the maximum weight loss rate of the co-pyrolysis of MS and discarded meal boxes increased with the rise of the heating rate, the temperature at which the pyrolysis started and ended increased, and the thermal weight loss displayed a hysteresis phenomenon. By comparing the theoretical heat weight loss curves with the experimental curves, a synergistic effect of the co-pyrolysis process between MS and discarded meal boxes was demonstrated, and the co-pyrolysis process resulted in a reduction in the solid residue content of the products. The Coats-Redfern method was used to fit the pyrolysis process of MS and discarded meal boxes, which applied the first-order kinetic model to describe the main process of pyrolysis and obtained the reaction activation energy between 43 and 45 kJ·mol-1. The results indicated that co-pyrolysis of MS and discarded meal boxes could decrease the activation energy of the reaction, make the reaction easier, promote the degree of pyrolysis reaction, reduce the generation of pollutants, and provide a theoretical basis for the recycling and energy utilization of MS and discarded meal boxes.
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Affiliation(s)
- Gang Li
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, College of Chemistry and Materials Engineering, Beijing Technology and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Tenglun Yang
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Wenbo Xiao
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Jiahui Wu
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Fuzhuo Xu
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Lianliang Li
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Fei Gao
- School of Food and Health, Beijing Technology and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
| | - Zhigang Huang
- School of Artificial Intelligence, Beijing Technology, and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, College of Chemistry and Materials Engineering, Beijing Technology and Business University, No.11 Fuchenglu, Haidian District, Beijing 100048, China
- Correspondence:
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Tabibzadeh F, Alvandi H, Hatamian-Zarmi A, Kalitukha L, Aghajani H, Ebrahimi-Hosseinzadeh B. Antioxidant activity and cytotoxicity of exopolysaccharide from mushroom Hericium coralloides in submerged fermentation. BIOMASS CONVERSION AND BIOREFINERY 2022:1-11. [PMID: 36277811 PMCID: PMC9579569 DOI: 10.1007/s13399-022-03386-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 10/04/2022] [Accepted: 10/09/2022] [Indexed: 06/16/2023]
Abstract
Mushrooms of the genus Hericium spp. represent a series of delicious edible mushrooms with medicinal value. Here, for the first time, the species native to Iran, the mushroom Hericium coralloides, was collected in Mazandaran province, identified, and registered with the NCBI under accession number MW136052. The production of exopolysaccharides (EPS) in submerged culture was optimized using the response surface method. Among the physicochemical and culture medium conditions tested, rotation speed and concentration of maltose and peptone of soybean significantly affected the production of EPS. The proposed model predicts maximum EPS production (0.13 g/L) at 50 g/L maltose, 3 g/L soy peptone, and 1 g/L yeast extract, pH = 6.5, 200 rpm, inoculum at 5% v/v, and 22 °C. The molecular weight of the EPS chains was 413 and 1578 Da. EPS has antioxidant action (EC50 = 6.59 mg/mL) and cytotoxic activity against cancer cells. The viability of AGS and MKN-45 cancer cell lines declined to 20 and 30% after 48 h of the EPS treatment. H. coralloides EPS could be considered a natural dietary anti-cancer supplement. Further studies are necessary to understand the mechanism of the H. coralloides EPS activity on the cell cycle of cancer cells and to prove its action in vivo. Supplementary Information The online version contains supplementary material available at 10.1007/s13399-022-03386-0.
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Affiliation(s)
- Firouzeh Tabibzadeh
- Department of Molecular and Cellular Biology, Faculty of Basic Sciences and Advanced Technologies in Biology, University of Science and Culture, Tehran, Iran
| | - Hale Alvandi
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | - Ashrafalsadat Hatamian-Zarmi
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
| | | | - Hamed Aghajani
- Department of Forestry, Sari Agriculture Science and Natural Resources University, Sari, Iran
| | - Bahman Ebrahimi-Hosseinzadeh
- Department of Life Science Engineering, Faculty of New Sciences and Technologies, University of Tehran, Tehran, Iran
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Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji. Foods 2022; 11:foods11192943. [PMID: 36230019 PMCID: PMC9563291 DOI: 10.3390/foods11192943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/13/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhancing food flavor and nutritional quality due to their unique nutritional characteristics of high protein, rich amino acids, and low calories. However, there is no research on the preparation of Douchi by the mixed fermentation of edible mushroom by-products and soybeans. In this study, response surface methodology (RSM) was used to optimize the fermentation conditions of edible mushroom by-product Douchi koji (EMDK) with protease and β-glucosidase activities as indicators, and the changes in the main bioactive compounds and antioxidant activities of unfermented raw samples (URS), Douchi koji without edible mushroom by-product (DKWE), and EMDK were compared. The results of single-factor tests and RSM showed that the optimal fermentation conditions of EMDK were the Aspergillus oryzae to Mucor racemosus ratio of 1:1, inoculation amount of 6%, edible mushroom amount of 21%, and fermentation time of 63 h, and the activities of protease and β-glucosidase under these conditions were 796.03 ± 15.01 U/g and 1175.40 ± 36.98 U/g, respectively. Additionally, compared with URS and DKWE, the contents of total isoflavones and β-glucoside isoflavones in EMDK were notably decreased, while the contents of amino nitrogen, total phenolics, total flavonoids, and aglycone isoflavone, as well as the antioxidant capacity were significantly increased. Furthermore, significant correlations were found between the above components and antioxidant capacity. These results showed that edible mushroom by-product could be incorporated into soybeans for co-fermentation, conferring higher nutritional value to and antioxidant capacity of Douchi koji.
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Stanković M, Mitić V, Stankov Jovanović V, Dimitrijević M, Nikolić J, Stojanović G. Selected fungi of the genus Lactarius - screening of antioxidant capacity, antimicrobial activity, and genotoxicity. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH. PART A 2022; 85:699-714. [PMID: 35591784 DOI: 10.1080/15287394.2022.2075502] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
It is well-known that mushrooms of the genus Lactarius constitute a natural food resource providing health benefits as a nutritient. This genus contains 4 mushrooms identified as L. deliciosus, L. volemus, L. sanguifluus, L. semisanguifluus and L. piperatus which were collected in Serbia. The aim of this study aimed was to identify and characterize the content of phenolic compounds and examine the antioxidant potential of 5 wild edible mushrooms. L. sanguifluus contained the highest content of total phenol compounds (75.25 mg gallic acid equivalents (GAE) per g dry extract weight (GAE/g DE) and exhibited the greatest antioxidant activity through the ability to remove radicals as evidenced by ABTS assay (8.99 mg of trolox equivalents (TE) per g dry extract weight (mg TE/g DE); total reducing power (TRP) assay mg ascorbic acid equivalents per mg of dry extract weight (0.42 mg AAE/g DE) and CUPRAC (14.23 mg TE /g DE). L. deliciosus methanolic extract produced greatest scavenging of the DPPH radical (46%). The methanol mushroom extracts were screened for in vitro antimicrobial activity against a panel of pathogenic bacterial strains using the microdilution method. Of all the extracts tested, L. sanguifluus extract showed the best antibacterial properties. The cytokinesis block micronucleus assay results for the examined mushrooms demonstrated that extracts at a concentration of 3 μg/ml decreased the number of micronuclei (MN) in the range of 19-49% which is significant bearing in mind that radioprotectant amifostine reduced the frequency of MN by only 16.3%. Data thus demonstrate that the 5 wild edible mushrooms of genus Lactarius contain constituents that are beneficial not only as nutrients but also have the potential as antioxidants, antibacterial and antigenotoxic properties.
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Affiliation(s)
| | - Violeta Mitić
- Department of Chemistry, Faculty of Science and Mathematics, University of Niš, Niš, Serbia
| | | | | | - Jelena Nikolić
- Department of Chemistry, Faculty of Science and Mathematics, University of Niš, Niš, Serbia
| | - Gordana Stojanović
- Department of Chemistry, Faculty of Science and Mathematics, University of Niš, Niš, Serbia
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Mao W, Wu P, Zhang Y, Lai K, Dong L, Qian X, Zhang Y, Zhu J. Manganese oxide-modified biochar derived from discarded mushroom-stick for the removal of Sb(III) from aqueous solution. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:49322-49334. [PMID: 35220532 DOI: 10.1007/s11356-021-18276-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
In this study, discarded mushroom-stick, which is widely available, was selected as a precursor to prepare MnO2-modified biochar (MBC) for Sb(III) removal. Several characterisation methods (SEM, BET, XPS, FT-IR, and XRD) were used to explore the mechanisms of antimony adsorption onto MBC. The results showed that MBC is a mesoporous material with a fluffy structure and a higher specific surface area (23.56 and 32.09 m2·g-1) than PBC600 (13.62 m2·g-1), exhibiting superior and stable adsorption capacities for Sb(III) (50.30 mg·g-1 for 1/30MBC600 and 64·12 mg·g-1 for 1/20MBC600) across a wide pH range (pH 4-8). X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared (FT-IR) spectroscopy analyses indicated that the main oxides and functional groups involved in the adsorption were manganese oxides and hydroxyl groups. Forty-four per cent of the adsorbed Sb(III) was oxidised to Sb(V) by manganese oxides or hydroxyl groups both on the surface of biochar and in solution. According to adsorption kinetics and isotherms, the adsorption process of Sb(III) is chemisorption, which includes monolayer and multilayer heterogeneous chemisorption processes. To sum up, MBC is an excellent adsorbent for the capture of Sb(III) from contaminated water with strong potential for future application.
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Affiliation(s)
- Wenjian Mao
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China
| | - Pan Wu
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China
- Key Laboratory of Karst Georesources and Environment (Guizhou University), Ministry of Education, Guiyang, 550025, People's Republic of China
- Guizhou Karst Environmental Ecosystems Observation and Research Station, Ministry of Education, Guiyang, 550025, People's Republic of China
| | - Yuqin Zhang
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China
| | - Kaidi Lai
- Guizhou Environment and Engineering Appraisal Center, Guiyang, 550002, People's Republic of China
| | - Lisha Dong
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China
| | - Xufeng Qian
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China
| | - Yuntao Zhang
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China
| | - Jian Zhu
- Resource and Environmental Engineering College, Guizhou University, Guiyang, 550025, People's Republic of China.
- Key Laboratory of Karst Georesources and Environment (Guizhou University), Ministry of Education, Guiyang, 550025, People's Republic of China.
- Guizhou Karst Environmental Ecosystems Observation and Research Station, Ministry of Education, Guiyang, 550025, People's Republic of China.
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Edible Mushrooms for Sustainable and Healthy Human Food: Nutritional and Medicinal Attributes. SUSTAINABILITY 2022. [DOI: 10.3390/su14094941] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Global food production faces many challenges, including climate change, a water crisis, land degradation, and desertification. These challenges require research into non-traditional sources of human foods. Edible mushrooms are considered an important next-generation healthy food source. Edible mushrooms are rich in proteins, dietary fiber, vitamins, minerals, and other bioactive components (alkaloids, lactones, polysaccharides, polyphenolic compounds, sesquiterpenes, sterols, and terpenoids). Several bioactive ingredients can be extracted from edible mushrooms and incorporated into health-promoting supplements. It has been suggested that several human diseases can be treated with extracts from edible mushrooms, as these extracts have biological effects including anticancer, antidiabetic, antiviral, antioxidant, hepatoprotective, immune-potentiating, and hypo-cholesterolemic influences. The current study focuses on sustainable approaches for handling edible mushrooms and their secondary metabolites, including biofortification. Comparisons between edible and poisonous mushrooms, as well as the common species of edible mushrooms and their different bioactive ingredients, are crucial. Nutritional values and the health benefits of edible mushrooms, as well as different biomedical applications, have been also emphasized. Further research is needed to explore the economic sustainability of different medicinal mushroom bioactive compound extracts and their potential applications against emerging diseases such as COVID-19. New approaches such as nano-biofortification are also needed to supply edible mushrooms with essential nutrients and/or to increase their bioactive ingredients.
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Suwannarach N, Kumla J, Zhao Y, Kakumyan P. Impact of Cultivation Substrate and Microbial Community on Improving Mushroom Productivity: A Review. BIOLOGY 2022; 11:biology11040569. [PMID: 35453768 PMCID: PMC9027886 DOI: 10.3390/biology11040569] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 02/04/2023]
Abstract
Simple Summary Lignocellulosic material and substrate formulations affect mushroom productivity. The microbial community in cultivation substrates affects the quality of the substrates and the efficiency of mushroom production. The elucidation of the key microbes and their biochemical function can serve as a useful guide in the development of a more effective system for mushroom cultivation. Abstract Lignocellulosic materials commonly serve as base substrates for mushroom production. Cellulose, hemicellulose, and lignin are the major components of lignocellulose materials. The composition of these components depends upon the plant species. Currently, composted and non-composted lignocellulosic materials are used as substrates in mushroom cultivation depending on the mushroom species. Different substrate compositions can directly affect the quality and quantity of mushroom production yields. Consequently, the microbial dynamics and communities of the composting substrates can significantly affect mushroom production. Therefore, changes in both substrate composition and microbial diversity during the cultivation process can impact the production of high-quality substrates and result in a high degree of biological efficiency. A brief review of the current findings on substrate composition and microbial diversity for mushroom cultivation is provided in this paper. We also summarize the advantages and disadvantages of various methods of mushroom cultivation by analyzing the microbial diversity of the composting substrates during mushroom cultivation. The resulting information will serve as a useful guide for future researchers in their attempts to increase mushroom productivity through the selection of suitable substrate compositions and their relation to the microbial community.
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Affiliation(s)
- Nakarin Suwannarach
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (J.K.)
| | - Jaturong Kumla
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (J.K.)
| | - Yan Zhao
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- Correspondence: (Y.Z.); (P.K.)
| | - Pattana Kakumyan
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
- School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (Y.Z.); (P.K.)
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Kumar H, Bhardwaj K, Kuča K, Sahrifi‐Rad J, Verma R, Machado M, Kumar D, Cruz‐Martins N. Edible mushrooms enrichment in food and feed: A mini review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15546] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kamil Kuča
- Department of Chemistry Faculty of Science University of Hradec Kralove 50003 Hradec Kralove Czech Republic
- Biomedical Research Center University Hospital in Hradec Kralove Sokolska 581 50005 Hradec Kralove Czech Republic
| | - Javad Sahrifi‐Rad
- Phytochemistry Research Center Shahid Beheshti University of Medical Sciences Tehran 11369 Iran
| | - Rachna Verma
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Marisa Machado
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
| | - Dinesh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Natália Cruz‐Martins
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
- Faculty of Medicine University of Porto 4200‐319 Porto Portugal
- Institute for Research and Innovation in Health (i3S) University of Porto 4200‐135 Porto Portugal
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico;
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina;
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain;
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
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Zakariaee H, Sudagar M, Hosseini SS, Paknejad H, Baruah K. In vitro Selection of Synbiotics and in vivo Investigation of Growth Indices, Reproduction Performance, Survival, and Ovarian Cyp19α Gene Expression in Zebrafish Danio rerio. Front Microbiol 2021; 12:758758. [PMID: 34671338 PMCID: PMC8521104 DOI: 10.3389/fmicb.2021.758758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Accepted: 09/06/2021] [Indexed: 12/14/2022] Open
Abstract
In this study, we tested the compatibility of two extracts from the plant Jerusalem artichokes and button mushrooms with two different Lactobacillus probiotics (Lactobacillus acidophilus; La and Lactobacillus delbrueckii subsp. Bulgaricus; Lb) to develop a synbiotic formulation to improve the growth, survival, and reproductive performances of farmed fishes. Initially, we employed in vitro approach to monitor the growth of the probiotic lactobacilli in the presence of the different doses of the plant-based prebiotics, with the aim of selecting interesting combination(s) for further verification under in vivo conditions using zebrafish as a model. Results from the in vitro screening assay in the broth showed that both the probiotic species showed a preference for 50% mushroom extract as a source of prebiotic. A synbiotic formulation, developed with the selected combination of L. acidophilus, L. bulgaricus, and 50% mushroom extract, showed a positive influence on the growth and reproductive performances of the zebrafish. Our findings also imply that the improvement in the reproductive indices was associated with the upregulation of a cyp19a gene. Overall results suggest that a combination of L. acidophilus, L. bulgaricus, and mushroom extract can be considered as a potential synbiotic for the successful production of aquaculture species.
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Affiliation(s)
- Hamideh Zakariaee
- Department of Aquaculture, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Sudagar
- Department of Aquaculture, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Seyede Sedighe Hosseini
- Laboratory Sciences Research Center, Golestan University of Medical Sciences, Gorgan, Iran.,Department of Laboratory Sciences, Faculty of Paramedicine, Golestan University of Medical Sciences, Gorgan, Iran
| | - Hamed Paknejad
- Department of Aquaculture, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Kartik Baruah
- Department of Animal Nutrition and Management, Aquaculture Nutraceuticals Research Group, Faculty of Veterinary Medicine and Animal Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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