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Arapoglou D, Eliopoulos C, Markou G, Langousi I, Saxami G, Haroutounian SA. Nutritional upgrade of olive mill stone waste, walnut shell and their mixtures by applying solid state fermentation initiated by Pleurotus ostreatus. Sci Rep 2024; 14:13446. [PMID: 38862766 PMCID: PMC11166993 DOI: 10.1038/s41598-024-64470-1] [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: 02/07/2024] [Accepted: 06/10/2024] [Indexed: 06/13/2024] Open
Abstract
Present study concerns the transformation of the agro-industrial by-products olive mill stone waste (OMSW) and walnut shell (WS) to a protein-enriched animal feedstuff utilizing the solid state fermentation (SSF) technique. For this purpose, various mixtures of these by-products were exploited as substrates of the SSF process which was initiated by the P. ostreatus fungus. The respective results indicated that the substrate consisted of 80% WS and 20% OMSW afforded the product with the highest increase in protein content, which accounted the 7.57% of its mass (69.35% increase). In addition, a 26.13% reduction of lignin content was observed, while the most profound effect was observed for their 1,3-1,6 β-glucans profile, which was increased by 3-folds reaching the 6.94% of substrate's mass. These results are indicative of the OMSW and WS mixtures potential to act as efficient substrate for the development of novel proteinaceous animal feed supplements using the SSF procedure. Study herein contributes to the reintegration of the agro-industrial by-products aiming to confront the problem of proteinaceous animal feed scarcity and reduce in parallel the environmental footprint of the agro-industrial processes within the context of circular economy.
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Affiliation(s)
- Dimitrios Arapoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization - DIMITRA (ELGO - DIMITRA), Sof. Venizelou 1, 14123, Athens, Greece.
| | - Christos Eliopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization - DIMITRA (ELGO - DIMITRA), Sof. Venizelou 1, 14123, Athens, Greece
| | - Giorgos Markou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization - DIMITRA (ELGO - DIMITRA), Sof. Venizelou 1, 14123, Athens, Greece
| | - Ioanna Langousi
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization - DIMITRA (ELGO - DIMITRA), Sof. Venizelou 1, 14123, Athens, Greece
| | - Georgia Saxami
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization - DIMITRA (ELGO - DIMITRA), Sof. Venizelou 1, 14123, Athens, Greece
| | - Serkos A Haroutounian
- Laboratory Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
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Aditya, Neeraj, Jarial RS, Jarial K, Bhatia JN. Comprehensive review on oyster mushroom species (Agaricomycetes): Morphology, nutrition, cultivation and future aspects. Heliyon 2024; 10:e26539. [PMID: 38434383 PMCID: PMC10907667 DOI: 10.1016/j.heliyon.2024.e26539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 01/22/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
Huge volumes of organic matter are produced on earth via photosynthesis and their disposal is a serious threat to the environment and public health all over the world. Nevertheless, these agricultural wastes possess a chemical composition conducive to mushroom cultivation. Lignocellulosic wastes, comprising cellulose, hemicellulose and lignin, offer vital nutrients for mushroom growth. Oyster mushrooms are well known for their unique ability to degrade lignocellulosic materials, making them valuable contributors to the process of organic waste decomposition and nutrient cycling in ecosystems. Employing agricultural by-products as a substrate for mushroom cultivation presents a sustainable approach to waste reduction and the production of nutritionally enriched food. Cultivating oyster mushrooms, presents an economically feasible and environment friendly method of transforming waste materials into highly nutritious food. These edible mushrooms are widely grown worldwide, comprising around 27 percent of the total global production. Oyster cultivation has rapidly increased in Asia due to its low production technology, easy availability of substrates, temperature tolerance and high yield capacity. Oyster mushrooms are sought after as a functional food due to their appealing taste, aroma, flavor, nutritional benefits and medicinal properties. They contain high levels of protein, fiber, vitamins B complex, C and D2, as well as minerals like potassium, phosphorus, selenium, zinc and essential amino acids. These mushrooms are versatile, as they thrive in both tropical and temperate regions without requiring complex controlled environmental conditions for growth. This review article provides insights into the cultivation aspects of important oyster species including a novel species called Hypsizygus ulmarius. Oyster mushroom cultivation is rapidly growing in developing countries, where it can contribute to food security for the world's growing population, which is expected to reach 9.7 billion by 2050.
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Affiliation(s)
- Aditya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli-131028 (NIFTEM-K), Sonipat, Haryana, India (An Institute of National Importance of India)
| | - Neeraj
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli-131028 (NIFTEM-K), Sonipat, Haryana, India (An Institute of National Importance of India)
| | - R S Jarial
- Department of Plant Pathology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni-173230, Solan, Himachal Pradesh, India
| | - Kumud Jarial
- Department of Plant Pathology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni-173230, Solan, Himachal Pradesh, India
| | - J N Bhatia
- Department of Plant Pathology, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125004, (CCS HAU), Haryana, India
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3
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Törős G, El-Ramady H, Prokisch J, Velasco F, Llanaj X, Nguyen DHH, Peles F. Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom. Foods 2023; 12:foods12102010. [PMID: 37238827 DOI: 10.3390/foods12102010] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/27/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.
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Affiliation(s)
- Gréta Törős
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Doctoral School of Animal Husbandry, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Hassan El-Ramady
- Soil and Water Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - József Prokisch
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Fernando Velasco
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Xhensila Llanaj
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Doctoral School of Food Science, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
| | - Duyen H H Nguyen
- Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Doctoral School of Food Science, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
- Tay Nguyen Institute for Scientific Research, Vietnam Academy of Science and Technology, Dalat 70072, Vietnam
| | - Ferenc Peles
- Institute of Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary
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Lucas de Jesus G, José Lavoranti O, Schafer G, Dias de Oliveira G, Scheffer de Andrade Silva R, Lorena Cuquel F. Nutrient uptake in supplemented substrate by oyster mushroom. World J Microbiol Biotechnol 2023; 39:175. [PMID: 37115411 DOI: 10.1007/s11274-023-03622-3] [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: 03/18/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023]
Abstract
Spent mushroom substrate (SMS) is a promising alternative for supplementing oyster mushroom substrate, replacing conventional cereal bran. Therefore, the objective was to evaluate the production of Pleurotus ostreatus supplemented with Lentinula edodes' SMS, through the nutritional analysis of the substrate. Wheat straw was used as substrate and supplemented with rice bran (RB) or SMS in 0%, 7%,15% and 30%. Ca, K, Mg, Mn, Zn, Cu and Fe contents of the cultivation substrates (before and after harvest) were determined through atomic absorption spectrophotometry. Mycelial growth (cm²/day), mycelial time colonization (days), number of clusters, number of pileus, average clusters weight (g), pileus lenght (cm) and width (cm), productivity (1st, 2nd and 3rd flush) (%), biological efficiency (%) of mushrooms were evaluated. Results indicated mycelial growth was higher (0.87 cm²/day compared to the Control) when the substrate was supplemented regardless of the source. The proportions of 15% of SMS achieved the highest biological efficiency (107% - 15% SMS versus 66% - Control). The only nutrients that showed differences in absorption were Ca, K and Mn, in which substrates supplemented with SMS had greater absorption of Ca (5.37 g.kg- 1 versus 1.94 g.kg- 1 in Control) while substrates supplemented with RB absorbed more K (6.56 g.kg- 1 versus 3.74 g.kg- 1 in Control). The mineral composition of the substrate has a direct impact on the growth and yield of P. ostreatus, highlighting the potential of SMS as a alternative to traditional bran supplementation.
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Affiliation(s)
| | | | - Gilmar Schafer
- Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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5
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Flores GA, Cusumano G, Ianni F, Blasi F, Angelini P, Cossignani L, Pellegrino RM, Emiliani C, Venanzoni R, Zengin G, Acquaviva A, Di Simone SC, Libero ML, Orlando G, Menghini L, Ferrante C. Fomitopsis officinalis: Spatial (Pileus and Hymenophore) Metabolomic Variations Affect Functional Components and Biological Activities. Antibiotics (Basel) 2023; 12:antibiotics12040766. [PMID: 37107128 PMCID: PMC10135358 DOI: 10.3390/antibiotics12040766] [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: 03/13/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Fomitopsis officinalis is a holartic polyporous mushroom that forms large fruiting bodies on old standing trees, fallen logs, or stumps. F. officinalis is a medicinal mushroom species that is most commonly used in traditional European medicine. In this study, we explore the spatial metabolic differences in F. officinalis' mushroom parts, i.e., the cap (median and apical parts) and the hymenium. Additionally, chromatographic analysis was conducted in order to unravel the composition of specialized metabolites in the hydroalcoholic mushroom extracts. The potential antifungal and bacterial effects of extracts were tested against pathogen strains of Gram+ and Gram- bacteria, and yeast, dermatophytic, and fungal-pool species. Extracts from the apical part were the richest in terms of phenolic compounds; consistent with this finding, the extracts were also the most effective antiradical and antimicrobial agents with MIC values < 100 µg/mL for most of the tested bacterial and dermatophytic species. According to these findings, F. officinalis extracts are valuable sources of primary and secondary metabolites, thus suggesting potential applications in the formulation of food supplements with biological properties in terms of antioxidant and antimicrobial activities.
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Affiliation(s)
| | - Gaia Cusumano
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Paola Angelini
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
- Center for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of Perugia, 06132 Perugia, Italy
| | | | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Roberto Venanzoni
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey
| | - Alessandra Acquaviva
- Botanic Garden "Giardino dei Semplici", Department of Pharmacy, "Gabriele d'Annunzio" University, 66100 Chieti, Italy
| | - Simonetta Cristina Di Simone
- Botanic Garden "Giardino dei Semplici", Department of Pharmacy, "Gabriele d'Annunzio" University, 66100 Chieti, Italy
| | - Maria Loreta Libero
- Botanic Garden "Giardino dei Semplici", Department of Pharmacy, "Gabriele d'Annunzio" University, 66100 Chieti, Italy
| | - Giustino Orlando
- Botanic Garden "Giardino dei Semplici", Department of Pharmacy, "Gabriele d'Annunzio" University, 66100 Chieti, Italy
| | - Luigi Menghini
- Botanic Garden "Giardino dei Semplici", Department of Pharmacy, "Gabriele d'Annunzio" University, 66100 Chieti, Italy
| | - Claudio Ferrante
- Botanic Garden "Giardino dei Semplici", Department of Pharmacy, "Gabriele d'Annunzio" University, 66100 Chieti, Italy
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Pleurotus pulmonarius: a protease-producing white rot fungus in lignocellulosic residues. INTERNATIONAL MICROBIOLOGY : THE OFFICIAL JOURNAL OF THE SPANISH SOCIETY FOR MICROBIOLOGY 2023; 26:43-50. [PMID: 35939153 DOI: 10.1007/s10123-022-00271-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/18/2022] [Accepted: 07/27/2022] [Indexed: 01/06/2023]
Abstract
The production of proteases by white rot fungi, such as those of the genus Pleurotus, is related to the degradation of wood proteins, the substrate on which these fungi grow in the environment. From the point of view of production, they are still little explored for this purpose. A selection of agro-industrial residues highlighted corn bagasse as the best substrate for solid-state protease production using the basidiomycete Pleurotus pulmonarius. The enzyme production was maximized through a factorial design, where the enzyme activity increased from 137.8 ± 1.9 to 234.1 ± 2.7 U/mL. Factors such as temperature stability, pH, and chemical reagents were evaluated. The optimum temperature was 45 °C, showing low thermal stability at higher temperatures. The enzyme inhibition occurred by Mn2+ (50.3%) and Ba2+ (76.4%); SDS strongly inhibited the activity (82.4%), while pepstatin A partially inhibited (56%), suggesting an aspartic protease character. Regarding pH, the highest protease activity was obtained at pH 5.5. Partial characterization resulted in apparent values of the KM and Vmax constants of 0.61 mg/mL and 1.79 mM/min, respectively.
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Postemsky P, Bidegain M, González Matute R, Figlas D, Caprile D, Salazar-Vidal V, Saparrat M. Mushroom Production in the Southern Cone of South America: Bioeconomy, Sustainable Development and Its Current Bloom. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2023; 184:77-106. [PMID: 35639107 DOI: 10.1007/10_2022_203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
A Sustainable Development Goals (SDGs) based analysis is presented here for business development of the production of edible and medicinal mushrooms using agro-wastes in the Southern Cone of South America. This circular economy approach using edible and medicinal mushroom production on lignocellulosic residues is discussed by analysing both its advantages and drawbacks. Among its main benefits, it is notable that mushroom cultivation using lignocellulosic residues promotes innovation aimed at environmental sustainability, facilitating diversification of the labour supply and the transfer of science to the socio-cultural sphere, which also increases the availability of healthy foods. However, there are some bottlenecks in the process, such as the continuous supply chain of substrates for fungal growth, the lack of equipment and infrastructure for the implementation of cultivation systems in extreme habitats, as well as authorization requirements and other limitations related to a non-fungiphilic culture society. Therefore, this chapter tries to provide key tools for establishing sustainable guidelines for the procurement of local healthy food and other products derived from mushroom cultivation using agricultural residues in the region, which might bloom due to an SDGs-based circular economy approach.
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Affiliation(s)
- Pablo Postemsky
- Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, Universidad Nacional del Sur (UNS), CONICET, Buenos Aires, Argentina
| | - Maximiliano Bidegain
- Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, Universidad Nacional del Sur (UNS), CONICET, Buenos Aires, Argentina.
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur, Bahía Blanca, Argentina.
| | - Ramiro González Matute
- Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, Universidad Nacional del Sur (UNS), CONICET, Buenos Aires, Argentina
| | - Débora Figlas
- Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, Universidad Nacional del Sur (UNS), CONICET, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Buenos Aires, Argentina
| | - Daniela Caprile
- Centro de Recursos Naturales Renovables de la Zona Semiárida (CERZOS), Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, Universidad Nacional del Sur (UNS), CONICET, Buenos Aires, Argentina
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA) CONICET - Universidad Nacional de Mar del Plata (UNMDP), Mar del Plata, Buenos Aires, Argentina
| | - Viviana Salazar-Vidal
- Instituto de Ciencias Ambientales y Evolutivas, Universidad Austral de Chile, Valdivia, Chile
- ONG Micófilos, San Pedro de la Paz, Chile
| | - Mario Saparrat
- Instituto de Fisiología Vegetal (INFIVE), Universidad Nacional de La Plata (UNLP)-CCT-La Plata-CONICET, La Plata, Argentina
- Instituto de Botánica Spegazzini, Facultad de Ciencias Naturales y Museo, Universidad Nacional de La Plata, La Plata, Argentina
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Javourez U, Rosero Delgado EA, Hamelin L. Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions only. NATURE FOOD 2022; 3:911-920. [PMID: 37118204 DOI: 10.1038/s43016-022-00621-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 09/23/2022] [Indexed: 04/30/2023]
Abstract
Transforming residual biomass into edible ingredients is increasingly promoted to alleviate the environmental impacts of food systems. Yet, these approaches mostly rely on emerging technologies and constrained resources, and their environmental benefits remain unclear. By combining process-based consequential life cycle analysis, uncertainty assessment and biomass resource estimation, we quantified the impacts of deploying waste-to-nutrition pathways, here applied to the upgrading of agrifood co-products by solid-state fermentation (SSF). The benefits of reducing the demand for soybean meal by enhancing the protein concentration of feed through SSF do not compensate for the environmental burdens induced by the process on climate change, water depletion and land use. Besides unlocking feed markets to low-feed-quality streams, SSF outperforms energy valorization for most environmental impacts but is less competitive to mitigate climate change. Yet, SSF yields overall environmental benefits when unlocking food markets rather than supplying feed and energy services. Systematic methodological harmonization is required to assess the potential of novel ingredients, as outcomes vary according to the displaced food and feed baskets, and related land use changes.
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Affiliation(s)
- U Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
| | - E A Rosero Delgado
- Departamento de Procesos Químicos Alimentos y Biotecnología, Facultad de Ciencias Matemáticas, Físicas y Químicas, Universidad Técnica de Manabí, Portoviejo, Ecuador
| | - L Hamelin
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
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Flores GA, Girometta CE, Cusumano G, Angelini P, Tirillini B, Ianni F, Blasi F, Cossignani L, Pellegrino RM, Emiliani C, Venanzoni R, Venturella G, Colasuonno P, Cirlincione F, Gargano ML, Zengin G, Acquaviva A, Di Simone SC, Orlando G, Menghini L, Ferrante C. Untargeted Metabolomics Used to Describe the Chemical Composition, Antioxidant and Antimicrobial Effects of Extracts from Pleurotus spp. Mycelium Grown in Different Culture Media. Antibiotics (Basel) 2022; 11:1468. [PMID: 36358124 PMCID: PMC9686522 DOI: 10.3390/antibiotics11111468] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 10/06/2023] Open
Abstract
Pleurotus species isolated in vitro were studied to determine the effect of different media on their production of secondary metabolites, antimicrobial, and antioxidant activity. The different metabolites among Pleurotus samples covered a total of 58 pathways. Comparisons were made between the metabolic profiles of Pleurotus spp. mycelia grown in two substrates: Potato-dextrose-agar-PDA, used as control (S1), and PDA enriched with 0.5 % of wheat straw (S2). The main finding was that the metabolic pathways are strongly influenced by the chemical composition of the growth substrate. The antibacterial effects were particularly evident against Escherichia coli, whereas Arthroderma curreyi (CCF 5207) and Trichophyton rubrum (CCF 4933) were the dermatophytes more sensitive to the mushroom extracts. The present study supports more in-depth investigations, aimed at evaluating the influence of growth substrate on Pleurotus spp. antimicrobial and antioxidant properties.
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Affiliation(s)
| | | | - Gaia Cusumano
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Paola Angelini
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Bruno Tirillini
- Department of Biomolecular Sciences, University of Urbino, 61029 Urbino, Italy
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
- Center for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of Perugia, 06132 Perugia, Italy
| | | | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Roberto Venanzoni
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Giuseppe Venturella
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Pasqualina Colasuonno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Fortunato Cirlincione
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy
| | - Maria Letizia Gargano
- Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
| | - Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey
| | - Alessandra Acquaviva
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy
| | - Simonetta Cristina Di Simone
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy
| | - Giustino Orlando
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy
| | - Luigi Menghini
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy
| | - Claudio Ferrante
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy
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Eliopoulos C, Markou G, Chorianopoulos N, Haroutounian SA, Arapoglou D. Transformation of mixtures of olive mill stone waste and oat bran or Lathyrus clymenum pericarps into high added value products using solid state fermentation. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 149:168-176. [PMID: 35738146 DOI: 10.1016/j.wasman.2022.06.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 06/07/2022] [Accepted: 06/14/2022] [Indexed: 06/15/2023]
Abstract
The main objective of this study concerns the bioconversion of agro-industrial wastes into high added value products, such as proteinaceous animal feed, using Solid State Fermentation process (SSF). For this purpose, the Olive Mill Stone Waste (OMSW) which is known to contain low amounts of proteins and a high concentration of anti-nutritional substances was used as substrate. Subsequently, OMSW was fermented with Oat Bran (OB) or Lathyrus clymenum pericarp (LP) in proportions varying from 10 %w/w to 30 %w/w, applying SSF process initiated by Pleurotus ostreatus utilizing latter's secreted enzymes for their degradation. The respective results indicated that the addition of 30 %w/w of OB, resulted in a 39% increase of the protein content at the end of fermentation (Day 21). In addition, we observed a 5-fold increase of 1,3-1,6 β-glucan content and a simultaneous decrease of unwanted lignin of 24%. The addition of 20 %w/w of LP afforded, at the end of fermentation (Day 21), an increased protein content of 57%, a 3-fold increase in 1,3-1,6 β-glucans and a decrease in lignin concentration of 13%. These findings demonstrate the potential of the LP utilization by using SSF process, for the production of high nutritional value dietary supplements for animal feed. This endeavor constitutes the first literature report for the utilization of the agro-industrial waste LP. The developed methodology herein is considered as crucial for the circular economy since it refers to the reuse of agro-industrial wastes and the production of a high added-value product.
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Affiliation(s)
- Christos Eliopoulos
- Institute of Technology of Agricultural Products, HAO-DEMETER, Sof. Venizelou 1, Athens 14123, Greece; Agricultural University of Athens, Department of Animal Science, Laboratory Nutritional Physiology & Feeding, Iera Odos 75, Athens 11855, Greece
| | - Giorgos Markou
- Institute of Technology of Agricultural Products, HAO-DEMETER, Sof. Venizelou 1, Athens 14123, Greece
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, HAO-DEMETER, Sof. Venizelou 1, Athens 14123, Greece
| | - Serkos A Haroutounian
- Agricultural University of Athens, Department of Animal Science, Laboratory Nutritional Physiology & Feeding, Iera Odos 75, Athens 11855, Greece
| | - Dimitrios Arapoglou
- Institute of Technology of Agricultural Products, HAO-DEMETER, Sof. Venizelou 1, Athens 14123, Greece.
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11
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Aqueous Extracts of Lemon Basil Straw as Chemical Stimulator for Gray Oyster Mushroom Cultivation. Foods 2022; 11:foods11091370. [PMID: 35564092 PMCID: PMC9105662 DOI: 10.3390/foods11091370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/30/2022] [Accepted: 04/30/2022] [Indexed: 12/10/2022] Open
Abstract
To reduce the burning of lemon basil straw (LBS)—the byproduct of basil seed production—we propose utilizing LBS as a replacement substrate for mushroom cultivation. LBS can stimulate both mycelial growth and percentage biological efficiency; however, the rigidity of this material limits particle size reduction. In this work, aqueous extractions were facilely performed without using either hazardous chemicals or complex procedures to valorize LBS as a stimulator for gray oyster mushroom cultivation. An aqueous extraction at solid-to-liquid of 50 g/L was employed. The macerated-LBS and decocted-LBS extracts were tested for mycelial growth in potato dextrose agar and sorghum grains. Following this, both aqueous extracts were applied as a wetting agent in cylindrical baglog cultivation to estimate mycelial growth, biological efficiency, and productivity. It was found that LBS extracts insignificantly enhanced the mycelia growth rate on all media, while the diluted LBS (1:1 v/v) extracts improved 1.5-fold of percentage biological efficiency. Gas chromatograph-mass spectrometer results indicated 9-octadecaenamide is a major component in LBS aqueous extract. Results demonstrated that the LBS extract is a good stimulator for the production of Pleurotus mushroom.
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12
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Eliopoulos C, Arapoglou D, Chorianopoulos N, Markou G, Haroutounian SA. Conversion of brewers' spent grain into proteinaceous animal feed using solid state fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:29562-29569. [PMID: 34302241 DOI: 10.1007/s11356-021-15495-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Brewers' spent grain (BSG) represents the 85% of the total residue produced during the beer brewing process, with a global annual production volume exceeding 30 Mtons. The current study concerns the application of solid state fermentation (SSF) as a bioprocess where the nutritional value of BSG is improved for further use as animal feed with increased value. The investigated SSF procedure was initiated by the edible fungi Pleurotus ostreatus, which constitutes a natural source of proteins, β-glucans, and various metabolites (vitamins, nutrients, etc.). Herein, the SSF of BSG resulted in a significant increase of protein content by 49.49%, a 10-fold increase of 1,3-1,6 β-glucans, and a respective reduction of cellulose by 11.42%. The application of this method is expected to provide some useful information on the utilization of BSG as substrate for fungi-initiated SSF, a bioprocess allowing the significant reduction of the environmental impact caused by the beer brewing industry and simultaneously producing animal feed with higher protein content and improved nutritional characteristics. Such studies contribute to confront the unavailability of proteinaceous animal feed observed in the last decade.
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Affiliation(s)
- Christos Eliopoulos
- Institute of Technology of Agricultural Products, ELGO DIMITRA, Sof. Venizelou 1, 14123, Athens, Greece
- Laboratory Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Dimitrios Arapoglou
- Institute of Technology of Agricultural Products, ELGO DIMITRA, Sof. Venizelou 1, 14123, Athens, Greece.
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, ELGO DIMITRA, Sof. Venizelou 1, 14123, Athens, Greece
| | - Giorgos Markou
- Institute of Technology of Agricultural Products, ELGO DIMITRA, Sof. Venizelou 1, 14123, Athens, Greece
| | - Serkos A Haroutounian
- Laboratory Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
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13
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Torres-Martínez BDM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Esqueda M, Rodríguez-Carpena JG, Fernández-López J, Perez-Alvarez JA, Sánchez-Escalante A. Pleurotus Genus as a Potential Ingredient for Meat Products. Foods 2022; 11:foods11060779. [PMID: 35327201 PMCID: PMC8954082 DOI: 10.3390/foods11060779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/25/2022] [Accepted: 03/04/2022] [Indexed: 02/06/2023] Open
Abstract
Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.
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Affiliation(s)
- Brisa del Mar Torres-Martínez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | - Rey David Vargas-Sánchez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
- Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur, 1582, México City 03940, Mexico
| | - Gastón Ramón Torrescano-Urrutia
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | - Martin Esqueda
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | | | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain; (J.F.-L.); (J.A.P.-A.)
| | - Jose Angel Perez-Alvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain; (J.F.-L.); (J.A.P.-A.)
| | - Armida Sánchez-Escalante
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
- Correspondence: ; Tel.: +52-662-289-2400
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14
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Preliminary Research Concerning the Enrichment of Industrial Hemp Extract Residues via Solid State Fermentation with Pleurotus ostreatus. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The main objective of this study concerns the bioconversion of industrial hemp extract residues (IHER) by applying a solid-state fermentation (SSF) bioprocess as a means to upgrade their nutritional composition, targeting their utilization as a proteinaceous animal feed. For this purpose, IHER underwent an SSF procedure initiated by P. ostreatus, and the results indicated that crude proteins were increased by 53.05%. Additionally, a similar pattern was observed concerning cellulose content, which was found to be increased by 5.25%, while lignin concentration exceeded a 2-fold increment. Furthermore, IHER afforded an increased β-glucan content of approximately 32.51%. These results revealed the significant potential of IHER as a supplement in animal diets after nutritional enhancement via SSF. This study contributes to the concept of the circular economy, thus promoting the reuse of agro-industrial wastes such as IHER in order to produce high-added-value products such as proteinaceous animal feed.
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15
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Enrichment of Pistachio Shell with Olive Mill Waste or Lathyrus clymenum Pericarp Mixtures via Solid State Fermentation with Pleurotus ostreatus. FERMENTATION 2022. [DOI: 10.3390/fermentation8020059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
The study herein concerns the application of the solid-state fermentation (SSF) bioprocess of agro-industrial wastes as a means to improve their nutritional composition, targeting their utilization as proteinaceous animal feed. The fermentation outcome resulted from the mixtures of Olive Mill Stone Waste (OMSW) with Pistachio Shell (PS) and PS with Lathyrus clymenum pericarp (LP) at various proportions via SSF initiated by P. ostreatus. The addition of 20% w/w of LPs to PS recorded the highest crude protein content (%) increase of 33.87% while concerning cellulose content, 50% w/w addition presented the highest value (37.68%). Concerning lignin presence, PS and its additions to OMSW recorded a reduction, the ratio of 100% w/w of PS was found to be decreased by 14.22% whereas, 20% w/w of LP additions to PS displayed an increment of 38.25%. Regarding β-glucans content, the mixture of 50% w/w of LP to PS recorded the highest value (5.19%) while 100% w/w of PS presented a vast increment exceeding 480-folds. The OMSW, PS and LP mixtures revealed their potential as supplements in animals’ diets after their nutritional upgrade through SSF. Such studies highlight the contribution to the confrontation of the unavailability of proteinaceous animal feed in the terms of a circular economy.
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16
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Javourez U, O'Donohue M, Hamelin L. Waste-to-nutrition: a review of current and emerging conversion pathways. Biotechnol Adv 2021; 53:107857. [PMID: 34699952 DOI: 10.1016/j.biotechadv.2021.107857] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 12/17/2022]
Abstract
Residual biomass is acknowledged as a key sustainable feedstock for the transition towards circular and low fossil carbon economies to supply whether energy, chemical, material and food products or services. The latter is receiving increasing attention, in particular in the perspective of decoupling nutrition from arable land demand. In order to provide a comprehensive overview of the technical possibilities to convert residual biomasses into edible ingredients, we reviewed over 950 scientific and industrial records documenting existing and emerging waste-to-nutrition pathways, involving over 150 different feedstocks here grouped under 10 umbrella categories: (i) wood-related residual biomass, (ii) primary crop residues, (iii) manure, (iv) food waste, (v) sludge and wastewater, (vi) green residual biomass, (vii) slaughterhouse by-products, (viii) agrifood co-products, (ix) C1 gases and (x) others. The review includes a detailed description of these pathways, as well as the processes they involve. As a result, we proposed four generic building blocks to systematize waste-to-nutrition conversion sequence patterns, namely enhancement, cracking, extraction and bioconversion. We further introduce a multidimensional representation of the biomasses suitability as potential as nutritional sources according to (i) their content in anti-nutritional compounds, (ii) their degree of structural complexity and (iii) their concentration of macro- and micronutrients. Finally, we suggest that the different pathways can be grouped into eight large families of approaches: (i) insect biorefinery, (ii) green biorefinery, (iii) lignocellulosic biorefinery, (iv) non-soluble protein recovery, (v) gas-intermediate biorefinery, (vi) liquid substrate alternative, (vii) solid-substrate fermentation and (viii) more-out-of-slaughterhouse by-products. The proposed framework aims to support future research in waste recovery and valorization within food systems, along with stimulating reflections on the improvement of resources' cascading use.
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Affiliation(s)
- U Javourez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - M O'Donohue
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - L Hamelin
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
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17
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Louzada Dos Santos T, Huertas Tavares OC, de Abreu Lopes S, Elias SS, Louro Berbara RL, García AC. Environmental implications of the organic matter structure for white-rot fungus Pleurotus eryngii growth in a tropical climate. Fungal Biol 2021; 125:845-859. [PMID: 34649671 DOI: 10.1016/j.funbio.2021.05.006] [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: 03/03/2021] [Revised: 05/19/2021] [Accepted: 05/26/2021] [Indexed: 10/21/2022]
Abstract
White-rot fungi (Pleurotus eryngii) are decomposers of lignocellulosic substrates. The relationship between the structure of humified organic matter and P. eryngii growth, is poorly understood. This study aimed to evaluate the relationship between the growth and development of white-rot fungi (P. eryngii) in two structurally different sources of humified organic matter. Fungus growth and development (mycelium diameter, fresh and dry mycelium mass, mycelium density, and biological yield) were evaluated in experiments with the application of humic substances (HS) extracted from vermicompost (VC) and peat. Both HS were characterized by CP/MAS 13C NMR spectroscopy associated with chemometrics analysis. The HS present different structural characteristics, with those extracted from VC having a predominance of functionalized C-aliphatics (carbohydrates), low hydrophobicity, and a 90% proportion of cellulose/hemicellulose carbon in the composition. HS extracted from peat have a predominance of C-aromatics (lignin fragments), higher hydrophobicity, and a proportion of lignin carbon of up to 80%. The results showed that P. eryngii growth is dependent on the C-cellulosic and C-lignin balance. HS extracted from lignin-rich peat regulates the fungus growth at initial times and sometimes inhibits the biological performance. The highly cellulosic HS from VC regulate the fungus growth at later times and its biological performance.
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Affiliation(s)
- Thainá Louzada Dos Santos
- Laboratory of Soil Biological Chemistry, Department of Soils, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil
| | - Orlando Carlos Huertas Tavares
- Laboratory of Soil Biological Chemistry, Department of Soils, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil
| | - Samuel de Abreu Lopes
- Laboratory of Soil Biological Chemistry, Department of Soils, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil
| | - Sael Sánchez Elias
- Laboratory of Soil Biological Chemistry, Department of Soils, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil
| | - Ricardo Luiz Louro Berbara
- Laboratory of Soil Biological Chemistry, Department of Soils, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil
| | - Andrés Calderín García
- Laboratory of Soil Biological Chemistry, Department of Soils, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica, RJ, Brazil.
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18
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Angelini P, Pellegrino RM, Tirillini B, Flores GA, Alabed HBR, Ianni F, Blasi F, Cossignani L, Venanzoni R, Orlando G, Menghini L, Ferrante C. Metabolomic Profiling and Biological Activities of Pleurotus columbinus Quél. Cultivated on Different Agri-Food Byproducts. Antibiotics (Basel) 2021; 10:antibiotics10101245. [PMID: 34680825 PMCID: PMC8532797 DOI: 10.3390/antibiotics10101245] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 01/11/2023] Open
Abstract
The genus Pleurotus (Fr.) P. Kumm (Pleurotaceae, Basidiomycota) comprises a cosmopolitan group of mushrooms highly appreciated for their nutritional value and health-promoting benefits. Despite there being many studies about the phytochemical composition of Pleurotus spp., there are very few reports dealing with the phytochemistry, antioxidant and antimicrobial activities of P. columbinus Quél. In this study, a mass spectrometry ultra-performance liquid chromatography mass spectrometry (UHPLC)-QTOF method, coupled with principal component analysis (PCA), was applied to the P. columbinus metabolome in order to investigate the influence of different agri-food residues as growth substrates for P. columbinus cultivation, on the bioactive chemical profile of fruiting bodies and evaluated their potential as antioxidants and antimicrobials. Additionally, a quantitative HPLC-DAD-MS analysis was conducted on phenolic and flavonoid compounds, that could explain, albeit partially, the observed biological effects of P. columbinus extracts. The qualitative metabolic profile identified 97 metabolites, whereas the quantitative HPLC-DAD-MS analysis confirmed the presence of phenolic and flavonoids, in the mushroom extracts, which also showed intrinsic scavenging/reducing and antimicrobial effects. The antibacterial effects were particularly evident against Escherichia coli, whereas Tricophyton and Aspergillus were the dermatophytes more sensitive to the mushroom extracts. The present study supports more in-depth investigations, aimed at evaluating the influence of growth substrate on P. columbinus antimicrobial and antioxidant properties. The extracts from P. columbinus revealed valuable sources of primary and secondary metabolites, thus suggesting potential applications in the formulation of food supplements with biological properties, above all in terms of antioxidant and antimicrobial properties.
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Affiliation(s)
- Paola Angelini
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (P.A.); (R.M.P.); (G.A.F.); (H.B.R.A.); (R.V.)
| | - Roberto Maria Pellegrino
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (P.A.); (R.M.P.); (G.A.F.); (H.B.R.A.); (R.V.)
| | - Bruno Tirillini
- Department of Biomolecular Sciences, University of Urbino, 61029 Urbino, Italy;
| | - Giancarlo Angeles Flores
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (P.A.); (R.M.P.); (G.A.F.); (H.B.R.A.); (R.V.)
| | - Husam B. R. Alabed
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (P.A.); (R.M.P.); (G.A.F.); (H.B.R.A.); (R.V.)
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (F.B.); (L.C.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (F.B.); (L.C.)
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (F.B.); (L.C.)
| | - Roberto Venanzoni
- Department of Chemistry, Biology and Biotechnology, University of Perugia, 06100 Perugia, Italy; (P.A.); (R.M.P.); (G.A.F.); (H.B.R.A.); (R.V.)
| | - Giustino Orlando
- Department of Pharmacy, Università degli Studi “Gabriele d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.O.); (C.F.)
| | - Luigi Menghini
- Department of Pharmacy, Università degli Studi “Gabriele d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.O.); (C.F.)
- Correspondence:
| | - Claudio Ferrante
- Department of Pharmacy, Università degli Studi “Gabriele d’Annunzio”, Via dei Vestini 31, 66100 Chieti, Italy; (G.O.); (C.F.)
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19
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Abou Fayssal S, El Sebaaly Z, Alsanad MA, Najjar R, Böhme M, Yordanova MH, Sassine YN. Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value. PLoS One 2021; 16:e0255794. [PMID: 34559813 PMCID: PMC8462683 DOI: 10.1371/journal.pone.0255794] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 07/23/2021] [Indexed: 12/17/2022] Open
Abstract
No previous study assessed the combined effect of olive pruning residues (OLPR) and spent coffee grounds (SCG) on P. ostreatus production and nutritional value. The aim of this study was to determine the capacity of P. ostreatus to degrade lignocellulosic nature of combined OLPR and SCG as well as their resultant nutrient composition. A complete randomized design was adopted with five treatments: S1:100%wheat straw (WS) (control), S2:33%WS+33%SCG+33%OLPR,S3:66%WS+17%SCG+17%OLPR,S4:17%WS+66%SCG+17%OLPR, and S5:17%WS+17%SCG+66%OLPR, and ten replicates per treatment. Substrate's and mushroom's composition were analyzed on chemical scale, including fatty acids and heavy metals profiles, following international standards. Only S1, S2, and S3 were productive, with comparable biological yield, economical yield, and biological efficiency. Organic matter loss decreased with increasing proportions of OLPR and SCG. Percentage lignin loss was higher in S1 than in S2 and S3 (53.51, 26.25, and 46.15% respectively). Mushrooms of S3 had some enhanced nutritional attributes compared to control: decrease in fat, increase in protein, increase in monounsaturated fatty acids, and lower zinc accumulation. Lead was less accumulated in S2 than S1 mushrooms. Sodium content of mushroom decreased in S2 and S3. The latter substrates yielded mushrooms with lower polyunsaturated fatty acids (PUFA) and higher saturated fatty acids (SFA) contents. All mushrooms had a valuable PUFA/SFA. This study suggests using OLPR and SCG in low proportions as nutritional supplements to the commercial wheat straw.
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Affiliation(s)
- Sami Abou Fayssal
- Department of Agronomy, Faculty of Agronomy, University of Forestry, Sofia, Bulgaria
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
| | - Zeina El Sebaaly
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
| | - Mohammed A. Alsanad
- Department of Environment and Agricultural Natural Resources, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa, Saudi Arabia
| | - Rita Najjar
- Department of Physics, Faculty of Sciences IV, Lebanese University, Zahle, Lebanon
| | - Michael Böhme
- Horticulture Department, Humboldt Universität zu Berlin, Berlin, Germany
| | - Milena H. Yordanova
- Department of Agronomy, Faculty of Agronomy, University of Forestry, Sofia, Bulgaria
| | - Youssef N. Sassine
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
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20
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Zięba P, Sękara A, Sułkowska-Ziaja K, Muszyńska B. Culinary and Medicinal Mushrooms: Insight into Growing Technologies. ACTA MYCOLOGICA 2021. [DOI: 10.5586/am.5526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Abstract
Humans have used mushrooms from the beginning of their history. However, during the last few decades, the market demand for these fruiting bodies has increased significantly owing to the spread in the capabilities of culinary and pharmacological exploitation. Natural mushroom resources have become insufficient to meet the support needs. Therefore, traditional methods of extensive cultivation as well as modern technologies have been exploited to develop effective growing recommendations for dozens of economically important mushroom species. Mushrooms can decompose a wide range of organic materials, including organic waste. They play a fundamental role in nutrient cycling and exchange in the environment. The challenge is a proper substrate composition, including bio-fortified essential elements, and the application of growing conditions to enable a continuous supply of fruiting bodies of market quality and stabilized chemical composition. Many mushroom species are used for food preparation. Moreover, they are treated as functional foods, because they have health benefits beyond their nutritional value, and are used as natural medicines in many countries. Owing to the rapid development of mushroom farming, we reviewed the growing technologies used worldwide for mushroom species developed for food, processing, and pharmacological industries.
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A. Alsanad M, Sassine YN, El Sebaaly Z, Abou Fayssal S. Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1845243] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mohammed A. Alsanad
- Department of Environment and Agricultural Natural Resources, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa, Kingdom of Saudi Arabia
| | - Youssef N. Sassine
- Department of Agricultural Biotechnology, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa, Kingdom of Saudi Arabia
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
| | - Zeina El Sebaaly
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
| | - Sami Abou Fayssal
- Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut, Lebanon
- University of Forestry, Sofia, Bulgaria
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Raman J, Jang KY, Oh YL, Oh M, Im JH, Lakshmanan H, Sabaratnam V. Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview. MYCOBIOLOGY 2020; 49:1-14. [PMID: 33536808 PMCID: PMC7832515 DOI: 10.1080/12298093.2020.1835142] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/05/2020] [Accepted: 10/07/2020] [Indexed: 05/27/2023]
Abstract
Pleurotus species are commercially essential mushrooms and widely cultivated throughout the world. The production of Pleurotus mushrooms alone accounts for around 25% of that total cultivated mushrooms globally. In America and Europe, Pleurotus species are considered specialty mushrooms, whereas, in Korea, their cultivation is economically profitable, and it is one of the highly consumed species. Pleurotus species are predominantly found in tropical forests and often grow on fallen branches, dead and decaying tree stumps, and wet logs. Biographical studies have shown that the Pleurotus genus is among the more conspicuous fungi that induce wood decay in terrestrial ecosystems worldwide due to its formidable lignin-modifying enzymes, including laccase and versatile peroxidases. Pleurotus species can be grown easily due to their fast colonization nature on diversified agro-substrates and their biological efficiency 100%. Pleurotus mushrooms are rich in proteins, dietary fiber, essential amino acids, carbohydrates, water-soluble vitamins, and minerals. These mushrooms are abundant in functional bioactive molecules, though to influence health. Pleurotus mushrooms are finding unique applications as flavoring, aroma, and excellent preservation quality. Apart from its unique applications, Pleurotus mushrooms have a unique status delicacy with high nutritional and medicinal values. The present review provides an insight into the cultivation of Pleurotus spp. using different agro-waste as growth substances paying attention to their effects on the growth and chemical composition.
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Affiliation(s)
- Jegadeesh Raman
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong, Republic of Korea
| | - Kab-Yeul Jang
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong, Republic of Korea
| | - Youn-Lee Oh
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong, Republic of Korea
| | - Minji Oh
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong, Republic of Korea
| | - Ji-Hoon Im
- Mushroom Research Division, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong, Republic of Korea
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Maheshwari G, Gessner DK, Meyer S, Ahlborn J, Wen G, Ringseis R, Zorn H, Eder K. Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats. Mol Nutr Food Res 2020; 64:e2000591. [PMID: 32997875 DOI: 10.1002/mnfr.202000591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 09/24/2020] [Indexed: 01/14/2023]
Abstract
SCOPE Sustainable protein sources are needed to meet the increasing protein demands of a continuously growing world population. This study is focused on the biotechnological production of a protein rich oyster mushroom (Pleurotus sajor-caju; PSC) by valorization of an agricultural side stream and the evaluation of the physiological effects of PSC in a rat model of metabolic syndrome. METHODS AND RESULTS PSC is produced via submerged cultivation in a 150 L bioreactor that utilizes isomaltulose molasses as its sole carbon source, and is further analyzed for its nutritional composition. A feeding trial is performed using Zucker rats which are fed a 5% PSC supplemented diet, for 4 weeks. Biochemical analyses reveal a significant reduction of the liver lipid concentrations and liver inflammation in the PSC fed obese rats in comparison to the obese rats from the control group. Hepatic qPCR analyses, differential transcript profiling, and enzyme activity measurements reveal a number of altered pathways that may be responsible for these anti-steatotic and anti-inflammatory effects of the mushroom. CONCLUSION Bioconversion of a low quality agricultural side stream to an improved protein source is performed by submerged cultured PSC, and the obtained mycelium shows strong anti-steatotic and anti-inflammatory effects.
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Affiliation(s)
- Garima Maheshwari
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany.,Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Denise K Gessner
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Sandra Meyer
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Gaiping Wen
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Robert Ringseis
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392, Giessen, Germany
| | - Klaus Eder
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
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Tagkouli D, Kaliora A, Bekiaris G, Koutrotsios G, Christea M, Zervakis GI, Kalogeropoulos N. Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products. Molecules 2020; 25:molecules25174015. [PMID: 32887476 PMCID: PMC7504736 DOI: 10.3390/molecules25174015] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/19/2022] Open
Abstract
Previous studies have demonstrated the feasibility of employing by-products of the olive and wine sectors for the production of Pleurotus mushrooms with enhanced functionalities. In this work we investigated the influence of endogenous and exogenous factors on free amino acids (FAAs) profile of Pleurotus ostreatus, P. eryngii and P. nebrodensis mushrooms produced on wheat straw (WS), alone or mixed with grape marc (GM), and on by-products of the olive industry (OL). Overall, 22 FAAs were determined in substrates and mushrooms, including all the essential amino acids, the neurotransmitter γ-aminobutyric acid (GABA) and ornithine. On a dry weight (dw) basis, total FAAs ranged from 17.37 mg/g in P. nebrodensis to 130.12 mg/g in P. ostreatus samples, with alanine, leucine, glutamine, valine and serine predominating. Similar distribution patterns were followed by the monosodium glutamate (MSG)-like, sweet and bitter FAAs. Significant differences in FAAs level were observed among the species examined and among the cultivation substrates used. Principal Component Analysis (PCA) performed on the entire FAAs profile of six Pleurotus strains, clearly separated P. ostreatus from P. eryngii and P. nebrodensis, in accordance to their phylogenetic affinity. This is the first report of FAAs in P. nebrodensis.
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Affiliation(s)
- Dimitra Tagkouli
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
| | - Andriana Kaliora
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.)
| | - Margarita Christea
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.)
- Correspondence: (G.I.Z.); (N.K.); Tel.: +30-210-5294341 (G.I.Z.); +30-210-9549251 (N.K.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
- Correspondence: (G.I.Z.); (N.K.); Tel.: +30-210-5294341 (G.I.Z.); +30-210-9549251 (N.K.)
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Gallotti F, Lavelli V. The Effect of UV Irradiation on Vitamin D 2 Content and Antioxidant and Antiglycation Activities of Mushrooms. Foods 2020; 9:foods9081087. [PMID: 32784944 PMCID: PMC7464819 DOI: 10.3390/foods9081087] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 07/30/2020] [Accepted: 08/04/2020] [Indexed: 12/24/2022] Open
Abstract
Mushroom irradiation has been considered a sustainable process to generate high amounts of vitamin D2 due to the role of this vitamin for human health and of the global concerns regarding its deficient or inadequate intake. Mushrooms are also receiving increasing interest due to their nutritional and medicinal properties. However, there is still a knowledge gap regarding the effect of UV irradiation on mushroom bioactive compounds. In this study, two of the most cultivated mushroom species worldwide, Agaricus bisporus and Pleurotus ostreatus, were irradiated with UV-B, and the effect of processing was investigated on the contents of vitamin D2 as well as on antioxidant and antiglycation activities. UV irradiation increased vitamin D2 up to 57 µg/g d.w, which is an adequate level for the fortification of a number of target foods. UV irradiation decreased the antioxidant activity when measured by the Folin–Ciocalteu reagent, the 2,2-diphenyl-1-(2,4,6 trinitrophenyl) hydrazyl radical assay and the ferric ion-reducing antioxidant power assay, but did not decrease the mushroom’s ability to inhibit glycation of a target protein. These results open up a new area of investigation aimed at selecting mushroom species with high nutraceutical benefits for irradiation in order to maintain their potential properties to inhibit oxidative and glycation processes responsible for human diseases.
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Kumla J, Suwannarach N, Sujarit K, Penkhrue W, Kakumyan P, Jatuwong K, Vadthanarat S, Lumyong S. Cultivation of Mushrooms and Their Lignocellulolytic Enzyme Production Through the Utilization of Agro-Industrial Waste. Molecules 2020; 25:molecules25122811. [PMID: 32570772 PMCID: PMC7355594 DOI: 10.3390/molecules25122811] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 12/18/2022] Open
Abstract
A large amount of agro-industrial waste is produced worldwide in various agricultural sectors and by different food industries. The disposal and burning of this waste have created major global environmental problems. Agro-industrial waste mainly consists of cellulose, hemicellulose and lignin, all of which are collectively defined as lignocellulosic materials. This waste can serve as a suitable substrate in the solid-state fermentation process involving mushrooms. Mushrooms degrade lignocellulosic substrates through lignocellulosic enzyme production and utilize the degraded products to produce their fruiting bodies. Therefore, mushroom cultivation can be considered a prominent biotechnological process for the reduction and valorization of agro-industrial waste. Such waste is generated as a result of the eco-friendly conversion of low-value by-products into new resources that can be used to produce value-added products. Here, we have produced a brief review of the current findings through an overview of recently published literature. This overview has focused on the use of agro-industrial waste as a growth substrate for mushroom cultivation and lignocellulolytic enzyme production.
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Affiliation(s)
- Jaturong Kumla
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand; (J.K.); (N.S.); (K.J.); (S.V.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Nakarin Suwannarach
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand; (J.K.); (N.S.); (K.J.); (S.V.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kanaporn Sujarit
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thanyaburi, Pathumthani 12110, Thailand;
| | - Watsana Penkhrue
- School of Preclinic, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
- Center of Excellence in Microbial Technology for Agricultural Industry, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Pattana Kakumyan
- School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Kritsana Jatuwong
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand; (J.K.); (N.S.); (K.J.); (S.V.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Santhiti Vadthanarat
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand; (J.K.); (N.S.); (K.J.); (S.V.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Saisamorn Lumyong
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand; (J.K.); (N.S.); (K.J.); (S.V.)
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
- Correspondence: ; Tel.: +668-1881-3658
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