1
|
Clericuzio M, Serra S, Vidari G. No Evidence Was Found for the Presence of Terreolides, Terreumols or Saponaceolides H-S in the Fruiting Bodies of Tricholoma terreum (Basidiomycota, Agaricales). Molecules 2024; 29:1794. [PMID: 38675614 PMCID: PMC11052463 DOI: 10.3390/molecules29081794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/07/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Two different collections of the gilled wild fungus Tricholoma terreum, collected in Italy, were subjected to phytochemical analysis. The fungal material was confidently identified by analysis of the ITS genomic sequences. Using both HR-LC-MS and NMR techniques, no evidence was found for the presence in the fruiting bodies of terreolides, terreumols or saponaceolides H-S, in striking contrast with the isolation of these terpenoids by Chinese authors from a mushroom collected in France and identified as T. terreum. The main cytotoxic terpenoid identified and isolated from the extracts of the specimens investigated in this work was the C30 derivative saponaceolide B, which had been previously isolated from T. saponaceum and other T. terreum collections. Although saponaceolide B is a rather labile molecule, easily degradable by heat or in acidic conditions, our study indicated that none of the extraction protocols used produced saponaceolide H-S or terreolide/terreumol derivatives, thus excluding the possibility that the latter compounds could be extraction artifacts. Considered together, these findings point to the need for the unambiguous identification of mushroom species belonging to the complex genus Tricholoma, characterized by high variability in the composition of metabolites. Moreover, based on our data, T. terreum must be considered an edible mushroom.
Collapse
Affiliation(s)
- Marco Clericuzio
- Dipartimento di Scienze ed Innovazione Tecnologica, Università del Piemonte Orientale, Via Teresa Michel 11, 15121 Alessandria, Italy
| | - Stefano Serra
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta”- Consiglio Nazionale delle Ricerche (SCITEC-CNR), Via Luigi Mancinelli 7, 20131 Milano, Italy
| | - Giovanni Vidari
- Dipartimento di Chimica, Università degli Studi di Pavia, Via Taramelli 10, 27100 Pavia, Italy;
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| |
Collapse
|
2
|
Murgia M, Pani SM, Sanna A, Marras L, Manis C, Banchiero A, Coroneo V. Antimicrobial Activity of Grapefruit Seed Extract on Edible Mushrooms Contaminations: Efficacy in Preventing Pseudomonas spp. in Pleurotus eryngii. Foods 2024; 13:1161. [PMID: 38672835 PMCID: PMC11049546 DOI: 10.3390/foods13081161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Pleurotus eryngii is an edible mushroom that suffers significant losses due to fungal contamination and bacteriosis. The Pseudomonadaceae family represents one of the most frequent etiologic agents. Grapefruit seed extract (GSE) is a plant extract that contains different bioactive components, such as naringin, and exhibits a strong antibacterial and antioxidant activity. Over the last decade, GSE use as an alternative to chemical treatments in the food sector has been tested. However, to our knowledge, its application on mushroom crops has never been investigated. This study focuses on evaluating GSE efficacy in preventing P. eryngii yellowing. GSE antibiotic activity, inhibitory and bactericidal concentrations, and antibiofilm activity against several microorganisms were tested with the Kirby-Bauer disk diffusion assay, the broth microdilution susceptibility test, and the Crystal violet assay, respectively. In vitro, the extract exhibited antimicrobial and antibiofilm activity against Staphylococcus aureus 6538 and MRSA (wild type), Escherichia coli ATCC 8739, and Pseudomonas spp. (Pseudomonas aeruginosa 9027, P. fluorescens (wild type)). GSE application in vivo, in pre- and post-sprouting stages, effectively prevented bacterial infections and subsequent degradation in the mushroom crops: none of the P. eryngii treated manifested bacteriosis. Our findings support the use of GSE as an eco-friendly and sustainable alternative to chemical treatments for protecting P. eryngii crops from bacterial contamination, consequently ensuring food safety and preventing financial losses due to spoilage. Furthermore, GSE's potential health benefits due to its content in naringin and other bioactive components present new possibilities for its use as a nutraceutical in food fortification and supplementation.
Collapse
Affiliation(s)
- Marcello Murgia
- Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria Monserrato-S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy (V.C.)
| | - Sara Maria Pani
- Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria Monserrato-S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy (V.C.)
| | - Adriana Sanna
- Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria Monserrato-S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy (V.C.)
| | - Luisa Marras
- Analysis Laboratory, ASL Cagliari, Via Piero della Francesca, 1, 09047 Su Planu, CA, Italy
| | - Cristina Manis
- Department of Life and Environmental Sciences, Blocco A, Room 13, University of Cagliari, Cittadella Universitaria Monserrato-S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy
| | - Alessandro Banchiero
- Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria Monserrato-S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy (V.C.)
| | - Valentina Coroneo
- Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria Monserrato-S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy (V.C.)
| |
Collapse
|
3
|
Huang C, Sabaratnam V, Aimi T. Editorial: Genetics, genomics, and breeding of edible mushrooms in Asia. Front Microbiol 2024; 15:1390845. [PMID: 38562469 PMCID: PMC10982464 DOI: 10.3389/fmicb.2024.1390845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Accepted: 03/05/2024] [Indexed: 04/04/2024] Open
Affiliation(s)
- Chenyang Huang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing, China
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Beijing, China
- Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Vikineswary Sabaratnam
- Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Tadanori Aimi
- Faculty of Agriculture, Tottori University, Tottori, Japan
| |
Collapse
|
4
|
Yang Y, Zhu D, Qi R, Chen Y, Sheng B, Zhang X. Association between Intake of Edible Mushrooms and Algae and the Risk of Cognitive Impairment in Chinese Older Adults. Nutrients 2024; 16:637. [PMID: 38474765 DOI: 10.3390/nu16050637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 02/22/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
Previous studies have investigated the association between diet and cognitive impairment, yet there is limited investigation into the link between edible mushrooms and algae intake and cognitive decline. This study aims to explore the association between edible mushrooms and algae intake and the risk of cognitive impairment in individuals aged 65 years and above in China. Cross-sectional data from the 2018 Chinese Longitudinal Healthy Longevity Survey (CLHLS) formed the basis of this study. Edible mushrooms and algae intake was evaluated using a simplified food frequency questionnaire (FFQ) and cognitive function was assessed using the Mini-Mental State Examination (MMSE). A binary logistic regression model was used to evaluate odds ratios (ORs) and 95% confidence intervals (CIs), with subgroup analysis conducted. Among 14,150 older adults, the average age was (85.33 ± 11.55), with a cognitive impairment prevalence of 22.7; multi-model adjustments showed a 25.3% lower probability of cognitive impairment for those occasionally consuming edible mushrooms and algae (OR: 0.747, 95% CI: 0.675~0.826). Furthermore, a 29% lower risk was observed in those with daily intake (OR: 0.710, 95% CI: 0.511~0.987). Subgroup analysis demonstrated significant risk reduction in women (OR: 0.589, 95% CI: 0.375~0.925, p = 0.022), individuals with disability in activities of daily living (OR: 0.568, 95% CI: 0.367~0.878, p = 0.011), and those with low social activity levels (OR: 0.671, 95% CI: 0.473~0.950, p = 0.025). This study concludes that edible mushrooms and algae intake significantly impacts the risk of cognitive impairment in older adults. These results provide insights and impetus for further research into this area. Additional cohort studies or intervention trials are necessary to confirm the potential benefits of edible mushrooms and algae in promoting cognitive health.
Collapse
Affiliation(s)
- Yun Yang
- School of Public Health, Tianjin Medical University, Tianjin 300070, China
| | - Danni Zhu
- School of Public Health, Tianjin Medical University, Tianjin 300070, China
| | - Ran Qi
- School of Public Health, Tianjin Medical University, Tianjin 300070, China
| | - Yanchun Chen
- School of Public Health, Tianjin Medical University, Tianjin 300070, China
| | - Baihe Sheng
- School of Public Health, Tianjin Medical University, Tianjin 300070, China
| | - Xinyu Zhang
- School of Public Health, Tianjin Medical University, Tianjin 300070, China
- Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin Medical University, Tianjin 300070, China
| |
Collapse
|
5
|
Niezgoda M, Dziubanek G, Rogala D, Niesler A. Health Risks for Consumers of Forest Ground Cover Produce Contaminated with Heavy Metals. Toxics 2024; 12:101. [PMID: 38393196 PMCID: PMC10892603 DOI: 10.3390/toxics12020101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/08/2024] [Accepted: 01/21/2024] [Indexed: 02/25/2024]
Abstract
BACKGROUND The activity of heavy metal (HM) mining and processing industries causes soils contamination with HM. The metals could be transferred from contaminated soils to edible plants and fungi. This study aimed to assess the content of Cd, Pb, Hg, As, and Ni in berries and edible mushrooms collected in the forests located near Miasteczko Slaskie zinc smelter and in the Lubliniec region, in the context of consumers' health risk. METHODS The ET-AAS method was used to determine the content of Cd, Pb, Ni, and As. Mercury concentration was determined using the CV-AFS method. RESULTS The studies showed high levels of Cd and Pb in the examined products. A statistically significant impact of the distance from the smelter on the Cd concentration in the berries was observed. Total non-cancer health risk from the combined exposure of adults to all HM in mushrooms and berries was significant when consuming the most heavily contaminated produce. The risk to children was significant, even when consuming products with moderate levels of the metals. Ingestion of Cd by children with mushrooms was related to a high cancer risk. The uncertainty of the results was determined. CONCLUSIONS It is recommended to take action to increase awareness among residents of the areas adjacent to the forests regarding the existing health risk and to take possible measures to reduce exposure to HM.
Collapse
Affiliation(s)
- Magdalena Niezgoda
- School of Public Health in Bytom, Medical University of Silesia in Katowice (Poland), ul. Piekarska 18, 42-902 Bytom, Poland
| | - Grzegorz Dziubanek
- Department of Environmental Health Risk Factors, School of Public Health in Bytom, Medical University of Silesia in Katowice (Poland), ul. Piekarska 18, 42-902 Bytom, Poland;
| | - Danuta Rogala
- Department of Environmental Health, School of Public Health in Bytom, Medical University of Silesia in Katowice (Poland), ul. Piekarska 18, 42-902 Bytom, Poland;
| | - Anna Niesler
- Department of Environmental Health, School of Public Health in Bytom, Medical University of Silesia in Katowice (Poland), ul. Piekarska 18, 42-902 Bytom, Poland;
| |
Collapse
|
6
|
Liu W, Gao B, Yu F, Wu X, Li L. Editorial: Edible mushrooms and the gut microbiota. Front Nutr 2023; 10:1349429. [PMID: 38178974 PMCID: PMC10765529 DOI: 10.3389/fnut.2023.1349429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 01/06/2024] Open
Affiliation(s)
- Wei Liu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Bei Gao
- School of Marine Sciences, Nanjing University of Information Science and Technology, Nanjing, China
| | - Fuqiang Yu
- The Germplasm Bank of Wild Species, Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan, China
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH, United States
| | - Lingfei Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| |
Collapse
|
7
|
Qian K, Qi Z, Xu A, Li X, Zhang B, Li Y. Interspecies hybridization between Auricularia cornea cv. Yu Muer and Auricularia heimuer cv. Bai Muer through protoplast fusion. Front Microbiol 2023; 14:1280420. [PMID: 38029091 PMCID: PMC10643175 DOI: 10.3389/fmicb.2023.1280420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Color variations in cultivated edible mushrooms present novel and potentially valuable alternatives to the research and cultivation industries. We collected, identified, and domesticated a white strain of Auricularia cornea and a white strain of Auricularia heimuer from China. However, due to an unstable phenotype and stricter requirements on environment and management technology, the production and utilization of Auricularia heimuer cv. Bai Muer make slow progress. Outcrossing is an essential means to broaden the intraspecific genetic resources to expand the gene pool and compensate for the limitations of related species hybridization. In this study, interspecies hybridization between Auricularia cornea cv. Yu Muer and Auricularia heimuer cv. Bai Muer was conducted using polyethylene glycol (PEG)-induced double-inactivated protoplast fusion. Apart from the functional complementation of double-inactivated protoplasts, the hybrids were characterized by colony morphology, antagonistic test, primordial morphology, and polymerase chain reaction (PCR) fingerprinting. The results suggested that the hybrids and their parents showed significant differences in their colony morphology. Moreover, positive barrage reactions were observed between each parent and hybrid. Inter-simple sequence repeat (ISSR) and start codon targeted (SCoT) profile analysis of fusants and parents depicted that fusants contained polymorphic bands, which indicated the rearrangement and deletion of deoxyribonucleic acid (DNA) in the fusants. Yellowish-white primordia were obtained from two hybrids. Protoplast fusion may reinforce the genetic potential and provide an ideal alternative for breeding albino Auricularia.
Collapse
Affiliation(s)
- Keqing Qian
- Northeast Asian Specialty Germplasm Resources Innovation Centre, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
- Joint International Research Laboratory of Modern Agricultural Technology, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Zhengxiang Qi
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
| | - Anran Xu
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
| | - Xiao Li
- Northeast Asian Specialty Germplasm Resources Innovation Centre, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
- Joint International Research Laboratory of Modern Agricultural Technology, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Bo Zhang
- Northeast Asian Specialty Germplasm Resources Innovation Centre, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
- Joint International Research Laboratory of Modern Agricultural Technology, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Yu Li
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, China
| |
Collapse
|
8
|
Judprasong K, Chheng S, Chimkerd C, Jittinandana S, Tangsuphoom N, Sridonpai P. Effect of Ultraviolet Irradiation on Vitamin D in Commonly Consumed Mushrooms in Thailand. Foods 2023; 12:3632. [PMID: 37835285 PMCID: PMC10572116 DOI: 10.3390/foods12193632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/22/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
This study examined the effect and stability of ultraviolet B (UV-B) irradiation and subsequent cooking on vitamin D content in commonly consumed mushrooms in Thailand. Eight varieties of mushrooms were exposed to two-sided UV-B lamps for up to 3 h in a patented cabinet, followed by vitamin D content analysis. Thereafter, the four mushroom varieties with the highest vitamin D content were exposed to UV irradiation, cooked, and analyzed for various forms of vitamin D using LC-MS-MS. The results showed that vitamin D2 in all varieties of mushrooms significantly increased (p < 0.05) after UV-B irradiation according to the exposure time. The highest level of vitamin D2 was found in enokitake mushrooms. In addition, 25-OH D2 and vitamin D4 contents increased after UV-B irradiation in enokitake mushrooms. The vitamin D2 true retention in all cooked mushrooms ranged from 53 to 89% and was highest in stir-fried mushrooms. With economic investment, the two-sided UV-B cabinet has the potential to increase the vitamin D content in commercial mushroom production.
Collapse
Affiliation(s)
- Kunchit Judprasong
- Institute of Nutrition, Mahidol University, Phuttamonthon 4 Rd., Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (K.J.); (S.C.); (S.J.); (N.T.)
| | - Sochannet Chheng
- Institute of Nutrition, Mahidol University, Phuttamonthon 4 Rd., Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (K.J.); (S.C.); (S.J.); (N.T.)
- Department of Food Technology, Kampong Speu Institute of Technology, National 44 Rd. Thpong, Kampong Speu 050601, Cambodia
| | - Chanika Chimkerd
- Center of Analysis for Product Quality, Natural Products Division, Faculty of Pharmacy, Mahidol University, 447 Sri-Ayuthaya Rd., Rajathevi, Bangkok 10400, Thailand;
| | - Sitima Jittinandana
- Institute of Nutrition, Mahidol University, Phuttamonthon 4 Rd., Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (K.J.); (S.C.); (S.J.); (N.T.)
| | - Nattapol Tangsuphoom
- Institute of Nutrition, Mahidol University, Phuttamonthon 4 Rd., Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (K.J.); (S.C.); (S.J.); (N.T.)
| | - Piyanut Sridonpai
- Institute of Nutrition, Mahidol University, Phuttamonthon 4 Rd., Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (K.J.); (S.C.); (S.J.); (N.T.)
| |
Collapse
|
9
|
Alaimo MG, Varrica D. Platinum and Palladium Accumulation in Edible Mushroom Boletus aereus Bull. Growing in Unpolluted Soils of Sicily Region (Italy). J Fungi (Basel) 2023; 9:914. [PMID: 37755022 PMCID: PMC10532657 DOI: 10.3390/jof9090914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
Human exposure to certain metals occurs indirectly through diet. This study was conducted to determine the content of Pt and Pd in fruiting bodies of Boletus aereus Bull. collected from several wooded areas of Sicily with different substrates (sedimentary and volcanic) with limited anthropogenic influence. Determinations were performed by coupled plasma-mass spectrometry (ICP-MS) to quantify Pt and Pd. The concentrations of investigated Pt and Pd in mushroom samples ranged from 0.31 to 3.09 ng g-1 for palladium and 0.21 to 4.22 ng g-1 for platinum. The results of the present study suggest that commonly consumed Boletus aereus mushrooms do not accumulate significant levels of Pt and Pd as demonstrated by bioconcentration factor (BCF) values, and their content is lower than in other food products. Additionally, based on the calculated daily intake rates of Pt and Pd, it can be concluded that occasional consumption of fruiting bodies of B. aereus collected in Sicily is safe. The proposed methodological approach appears to be fully adequate for the reliable quantification of Pt and Pd. The data obtained in this investigation confirm that mushrooms are probative of a significant portion of the total exposure to PGEs due to the diet.
Collapse
Affiliation(s)
- Maria Grazia Alaimo
- Dipartimento Scienze della Terra e del Mare (DiSTeM), Via Archirafi 22, 90123 Palermo, Italy;
| | | |
Collapse
|
10
|
Li H, Gao J, Zhao F, Liu X, Ma B. Bioactive Peptides from Edible Mushrooms-The Preparation, Mechanisms, Structure-Activity Relationships and Prospects. Foods 2023; 12:2935. [PMID: 37569204 PMCID: PMC10417677 DOI: 10.3390/foods12152935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 07/29/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Mushroom bioactive peptides (MBPs) are bioactive peptides extracted directly or indirectly from edible mushrooms. MBPs are known to have antioxidant, anti-aging, antibacterial, anti-inflammatory and anti-hypertensive properties, and facilitate memory and cognitive improvement, antitumour and anti-diabetes activities, and cholesterol reduction. MBPs exert antioxidant and anti-inflammatory effects by regulating the MAPK, Keap1-Nrf2-ARE, NF-κB and TNF pathways. In addition, MBPs exert antibacterial, anti-tumour and anti-inflammatory effects by stimulating the proliferation of macrophages. The bioactivities of MBPs are closely related to their molecular weights, charge, amino acid compositions and amino acid sequences. Compared with animal-derived peptides, MBPs are ideal raw materials for healthy and functional products with the advantages of their abundance of resources, safety, low price, and easy-to-achieve large-scale production of valuable nutrients for health maintenance and disease prevention. In this review, the preparation, bioactivities, mechanisms and structure-activity relationships of MBPs were described. The main challenges and prospects of their application in functional products were also discussed. This review aimed to provide a comprehensive perspective of MBPs.
Collapse
Affiliation(s)
- Haiyan Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Ji’an Gao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Fen Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Biao Ma
- Beijing Science Sun Pharmaceutical Co., Ltd., Beijing 100176, China;
| |
Collapse
|
11
|
Mazumder MAR, Sukchot S, Phonphimai P, Ketnawa S, Chaijan M, Grossmann L, Rawdkuen S. Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties. Foods 2023; 12:foods12112094. [PMID: 37297339 DOI: 10.3390/foods12112094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/12/2023] Open
Abstract
A growing number of health-conscious consumers are looking for animal protein alternatives with similar texture, appearance, and flavor. However, research and development still needs to find alternative non-meat materials. The aim of this study was to develop a mushroom-based minced meat substitute (MMMS) from edible Pleurotus sajor-caju (PSC) mushrooms and optimize the concentration of chickpea flour (CF), beetroot extract, and canola oil. CF was used to improve the textural properties of the MMMS by mixing it with PSC mushrooms in ratios of 0:50, 12.5:37.5, 25:25, 37.5:12.5, and 50:0. Textural and sensory attributes suggest that PSC mushrooms to CF in a ratio of 37.5:12.5 had better textural properties, showing hardness of 2610 N and higher consumer acceptability with protein content up to 47%. Sensory analysis suggests that 5% (w/w) canola oil showed the most acceptable consumer acceptability compared to other concentrations. Color parameters indicate that 0.2% beetroot extract shows higher whiteness, less redness, and higher yellowness for both fresh and cooked MMMS. This research suggests that MMMS containing PSC, CF, canola oil, and beetroot extract could be a suitable alternative and sustainable food product which may lead to higher consumer adoption as a meat substitute.
Collapse
Affiliation(s)
- Md Anisur Rahman Mazumder
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Shanipa Sukchot
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Piyawan Phonphimai
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sunantha Ketnawa
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| |
Collapse
|
12
|
Rauf A, Joshi PB, Ahmad Z, Hemeg HA, Olatunde A, Naz S, Hafeez N, Simal-Gandara J. Edible mushrooms as potential functional foods in amelioration of hypertension. Phytother Res 2023. [PMID: 37157920 DOI: 10.1002/ptr.7865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 04/07/2023] [Accepted: 04/24/2023] [Indexed: 05/10/2023]
Abstract
Edible mushrooms are popular functional foods attributed to their rich nutritional bioactive constituent profile influencing cardiovascular function. Edible mushrooms are omnipresent in various prescribed Dietary Approaches to Stop Hypertension, Mediterranean diet, and fortified meal plans as they are rich in amino acids, dietary fiber, proteins, sterols, vitamins, and minerals. However, without an understanding of the influence of mushroom bioactive constituents, mechanism of action on heart and allergenicity, it is difficult to fully comprehend the role of mushrooms as dietary interventions in alleviating hypertension and other cardiovascular malfunctions. To accomplish this endeavor, we chose to review edible mushrooms and their bioactive constituents in ameliorating hypertension. Hypertension and cardiovascular diseases are interrelated and if the former is managed by dietary changes, it is postulated that overall heart health could also be improved. With a concise note on different edible varieties of mushrooms, a particular focus is presented on the antihypertensive potential of mushroom bioactive constituents, mode of action, absorption kinetics and bioavailability. Ergosterol, lovastatin, cordycepin, tocopherols, chitosan, ergothioneine, γ-aminobutyric acid, quercetin, and eritadenine are described as essential bioactives with hypotensive effects. Finally, safety concerns on allergens and limitations of consuming edible mushrooms with special reference to chemical toxins and their postulated metabolites are highlighted. It is opined that the present review will redirect toxicologists to further investigate mushroom bioactives and allergens, thereby influencing dietary interventions for heart health.
Collapse
Affiliation(s)
- Abdur Rauf
- Department of Chemistry, University of Swabi, Swabi, Pakistan
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Payal B Joshi
- Operations and Method Development, Shefali Research Laboratories, Ambernath, India
| | - Zubair Ahmad
- Department of Chemistry, University of Swabi, Swabi, Pakistan
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Al Madinah Al Munawwarah, Saudi Arabia
| | - Ahmed Olatunde
- Department of Medical Biochemistry, Abubakar Tafawa Balewa University, Bauchi, Nigeria
| | - Saima Naz
- Department of Biotechnology, Bacha Khan University, Khyber Pakhtunkhwa, Pakistan
| | - Nabia Hafeez
- Center of Biotechnology and Microbiology, University of Peshawar, Peshawar, Pakistan
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, Spain
| |
Collapse
|
13
|
Huo J, Zhang M, Wang D, S Mujumdar A, Bhandari B, Zhang L. New preservation and detection technologies for edible mushrooms: A review. J Sci Food Agric 2023; 103:3230-3248. [PMID: 36700618 DOI: 10.1002/jsfa.12472] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/11/2022] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jingyi Huo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Dayuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Lujun Zhang
- R&D Center, Shandong Qihe Biotechnology Co., Ltd, Zibo, China
| |
Collapse
|
14
|
Liuzzi GM, Petraglia T, Latronico T, Crescenzi A, Rossano R. Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases. Nutrients 2023; 15:nu15081913. [PMID: 37111131 PMCID: PMC10145943 DOI: 10.3390/nu15081913] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/06/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The last century has seen an increase in our life expectancy. As a result, various age-related diseases, such as neurodegenerative diseases (NDs), have emerged, representing new challenges to society. Oxidative stress (OS), a condition of redox imbalance resulting from excessive production of reactive oxygen species, represents a common feature that characterizes the brains of elderly people, thus contributing to NDs. Consequently, antioxidant supplementation or dietary intake of antioxidant-containing foods could represent an effective preventive and therapeutic intervention to maintain the integrity and survival of neurons and to counteract the neurodegenerative pathologies associated with aging. Food contains numerous bioactive molecules with beneficial actions for human health. To this purpose, a wide range of edible mushrooms have been reported to produce different antioxidant compounds such as phenolics, flavonoids, polysaccharides, vitamins, carotenoids, ergothioneine, and others, which might be used for dietary supplementation to enhance antioxidant defenses and, consequently, the prevention of age-related neurological diseases. In this review, we summarized the role of oxidative stress in age-related NDs, focusing on the current knowledge of the antioxidant compounds present in edible mushrooms, and highlighting their potential to preserve healthy aging by counteracting age-associated NDs.
Collapse
Affiliation(s)
- Grazia Maria Liuzzi
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro", 70126 Bari, Italy
| | - Tania Petraglia
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Tiziana Latronico
- Department of Biosciences, Biotechnologies and Environment, University of Bari "Aldo Moro", 70126 Bari, Italy
| | - Aniello Crescenzi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Rocco Rossano
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
| |
Collapse
|
15
|
Li J, Yang W, Ren J, Cao B, Zhu X, Lin L, Ye W, Zhao R. A New Species Agrocybe striatipes, also a Newly Commercially Cultivated Mushroom with Highly Nutritional and Healthy Values. J Fungi (Basel) 2023; 9:jof9030383. [PMID: 36983551 PMCID: PMC10054702 DOI: 10.3390/jof9030383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/20/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
The species of Agrocybe (Strophariaceae, Agaricales, Agaricomycetes) are saprophytic and widely distributed in temperate regions. In this study, a new species named Agrocybe striatipes from China is described, which has been successfully cultivated in China recently. The phenotypic characteristics examination and molecular phylogenetic analyses using multilocus data (ITS and nrLSU) both support it as a new species in the genus Agrocybe. Moreover, nutritional ingredient analysis showed that the fruiting body of A. striatipes was rich in seventeen amino acids, including eight essential amino acids, in addition to high levels of calcium (78.5 mg/kg) and vitamin D (44.1 μg/100g). The following analysis of the heavy metal contents of the fruiting bodies show that it does not contain lead, cadmium, arsenic, mercury, and other heavy metal elements. In the crude extract of the mushroom, the nutrients in the aqueous phase are amino acids and oligosaccharides, and the active substances in the ethyl acetate layer are sterols, which have a variety of pharmacological effects. In conclusion, A. striatipes is not only a new species but also has highly application values as a cultivated edible mushroom in nutrition and health.
Collapse
Affiliation(s)
- Jiaxin Li
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Wenqiang Yang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Jinwei Ren
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Bin Cao
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Xinyu Zhu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- Center of Excellence in Fungal Research, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Li Lin
- Xianheyi Agricultural Technology Development Co., Yibin 644400, China
| | - Wen Ye
- Huayuan Bank Ecological Agricultural Development Co., Yibin 644400, China
| | - Ruilin Zhao
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| |
Collapse
|
16
|
Šašić Zorić L, Janjušević L, Djisalov M, Knežić T, Vunduk J, Milenković I, Gadjanski I. Molecular Approaches for Detection of Trichoderma Green Mold Disease in Edible Mushroom Production. Biology (Basel) 2023; 12. [PMID: 36829575 DOI: 10.3390/biology12020299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/03/2023] [Accepted: 02/05/2023] [Indexed: 02/16/2023]
Abstract
Due to the evident aggressive nature of green mold and the consequently huge economic damage it causes for producers of edible mushrooms, there is an urgent need for prevention and infection control measures, which should be based on the early detection of various Trichoderma spp. as green mold causative agents. The most promising current diagnostic tools are based on molecular methods, although additional optimization for real-time, in-field detection is still required. In the first part of this review, we briefly discuss cultivation-based methods and continue with the secondary metabolite-based methods. Furthermore, we present an overview of the commonly used molecular methods for Trichoderma species/strain detection. Additionally, we also comment on the potential of genomic approaches for green mold detection. In the last part, we discuss fast screening molecular methods for the early detection of Trichoderma infestation with the potential for in-field, point-of-need (PON) application, focusing on isothermal amplification methods. Finally, current challenges and future perspectives in Trichoderma diagnostics are summarized in the conclusions.
Collapse
|
17
|
Guo Y, Chen X, Gong P, Wang R, Han A, Deng Z, Qi Z, Long H, Wang J, Yao W, Yang W, Wang J, Li N. Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms. Foods 2023; 12. [PMID: 36832876 DOI: 10.3390/foods12040801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.
Collapse
|
18
|
Predanócyová K, Árvay J, Šnirc M. Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia. Foods 2023; 12:foods12030657. [PMID: 36766187 PMCID: PMC9914527 DOI: 10.3390/foods12030657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 01/26/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal-Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers.
Collapse
Affiliation(s)
- Kristína Predanócyová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia
| | - Július Árvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia
- Correspondence:
| | - Marek Šnirc
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia
| |
Collapse
|
19
|
Liu W, He P, Zhang J, Wu L, Er L, Shi X, Gu Z, Yu F, Pérez-Moreno J. Ultrastructure and Physiological Characterization of Morchella Mitospores and Their Relevance in the Understanding of the Morel Life Cycle. Microorganisms 2023; 11. [PMID: 36838309 DOI: 10.3390/microorganisms11020345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/25/2023] [Accepted: 01/25/2023] [Indexed: 02/01/2023] Open
Abstract
Morels, which belong to the Ascomycete genus Morchella, are highly valued edible fungi treasured by gourmet chefs worldwide. Some species are saprotrophic and others are able to form facultative mycorrhizal-like associations with plant roots without establishing true ectomycorrhizal symbioses. In general, it is considered that the formation of asexual spores, or mitospores, is an important step in the life cycle of morels. However, ultrastructure characterization and physiological attributes of morel mitospores have received little attention. In this contribution, the mitospores of M. sextelata were successfully induced under laboratory conditions and their ultrastructure, occurrence, germination, physiological characteristics and mating type gene structure were studied. Mitospore production was closely related to aeration, nutrition and humidity conditions. The average germination rate of mitospores on different media and under various induction stimuli was very low, with an average of 1/100,000. Based on the ultrastructure characterization, low germination rate, growth rate decline, rapid aging and mating genotyping, it was concluded that the mitospores of M. sextelata had lost their conventional function as conidia and might act more as mate sperm-like (gamete) structures. Thus, this study contributed to a deeper understanding of the life cycle of the economically and ecologically important morel fungal group.
Collapse
|
20
|
Ragucci S, Hussain HZF, Bosso A, Landi N, Clemente A, Pedone PV, Pizzo E, Di Maro A. Isolation, Characterization, and Biocompatibility of Bisporitin, a Ribotoxin-like Protein from White Button Mushroom (Agaricus bisporus). Biomolecules 2023; 13. [PMID: 36830606 DOI: 10.3390/biom13020237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/12/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
White button mushroom (Agaricus bisporus (J.E. Lange) Imbach) is one of the widely consumed edible mushrooms. Indeed, A. bisporus fruiting bodies are a rich source of nutrients and bioactive molecules. In addition, several enzymes with biotechnological applications are found in A. bisporus (e.g., enzymes for lignocellulose degradation). Here, a novel ribotoxin-like protein (RL-P) from the edible mushroom A. bisporus was purified and characterized. This RL-P, named bisporitin, is a monomeric protein (17-kDa) exhibiting specific ribonucleolytic activity by releasing the α-fragment (hallmark of RL-Ps) when incubated with rabbit ribosomes. In addition, bisporitin shows magnesium-dependent endonuclease activity and displays a similar far-UV CD spectrum as ageritin, the prototype of RL-Ps, isolated from Cyclocybe aegerita fruiting bodies. Interestingly, bisporitin is the first member of RL-Ps to have noticeably lower thermal stability (Tm = 48.59 ± 0.98 °C) compared to RL-Ps isolated in other mushrooms (Tm > 70 °C). Finally, this protein is only partially hydrolyzed in an in vitro digestive system and does not produce adverse growing effects on eukaryotic cell lines. This evidence paves the way for future investigations on possible bioactivities of this RL-P in the digestive system.
Collapse
|
21
|
Paloi S, Kumla J, Paloi BP, Srinuanpan S, Hoijang S, Karunarathna SC, Acharya K, Suwannarach N, Lumyong S. Termite Mushrooms (Termitomyces), a Potential Source of Nutrients and Bioactive Compounds Exhibiting Human Health Benefits: A Review. J Fungi (Basel) 2023; 9. [PMID: 36675933 DOI: 10.3390/jof9010112] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/10/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Termite mushrooms have been classified to the genus Termitomyces, family Lyophyllaceae, order Agaricales. These mushrooms form a mutualistic association with termites in the subfamily Macrotermitinae. In fact, all Termitomyces species are edible and have unique food value attributed to their texture, flavour, nutrient content, and beneficial mediational properties. Additionally, Termitomyces have been recognized for their ethno-medicinal importance in various indigenous communities throughout Asia and Africa. Recent studies on Termitomyces have indicated that their bioactive compounds have the potential to fight against certain human diseases such as cancer, hyperlipidaemia, gastroduodenal diseases, and Alzheimer's. Furthermore, they possess various beneficial antioxidant and antimicrobial properties. Moreover, different enzymes produced from Termitomyces have the potential to be used in a range of industrial applications. Herein, we present a brief review of the current findings through an overview of recently published literature involving taxonomic updates, diversity, distribution, ethno-medicinal uses, nutritional value, medicinal importance, and industrial implementations of Termitomyces, as well as its socioeconomic importance.
Collapse
|
22
|
Xu J, Xu D, Hu Q, Ma N, Pei F, Su A, Ma G. Immune regulatory functions of biologically active proteins from edible fungi. Front Immunol 2023; 13:1034545. [PMID: 36713368 PMCID: PMC9878603 DOI: 10.3389/fimmu.2022.1034545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Accepted: 12/21/2022] [Indexed: 01/13/2023] Open
Abstract
Proteins from edible mushrooms have a variety of biological activities. Here, thirteen precious edible mushrooms such as Ophiocordyceps sinensis, Ganoderma lucidum, and Morchella esculenta and nine common edible mushrooms such as Flammulina velutipes, Pleurotus ostreatus, and Pleurotus eryngii, etc., from which their proteins were extracted, their composition analyzed and their immunomodulatory activity assessed. Rare mushrooms are a species of edible mushrooms with higher edible value and medicinal value than common edible mushrooms. The results showed that all the different edible mushroom crude proteins increased the proliferation and phagocytosis of mouse macrophages, and we found that these edible mushroom proteins affected the secretion of reactive oxygen species and nitric oxide by mouse macrophages. Further studies on cytokines secreted by mouse macrophages showed a significant increase in pro-inflammatory cytokines, suggesting that edible mushroom proteins promote the polarisation of macrophages into classical M1-type macrophages, further demonstrating that edible mushroom proteins enhance immunity. It was also found that the immunomodulatory activity of the precious edible mushroom proteins was significantly higher than that of the common edible mushroom proteins. These results have important implications for the processing and product development of edible mushroom proteins.
Collapse
|
23
|
Ye L, Zhang B, Tan W, Yang X, Li X, Xiaoping Z. First Report of Brown Rot Disease on Cultivated Auricularia cornea Caused by Trichoderma pleuroticola in Sichuan Province, China. Plant Dis 2023; 107:2233. [PMID: 36627794 DOI: 10.1094/pdis-08-22-1937-pdn] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Auricularia cornea Ehrenb. is a well-known, rare, and valuable edible mushroom, with considerable culinary and medicinal value. It is distributed worldwide and especially common in Asia (Khatua et al. 2022). In China, more than 1.89 million tons of A. cornea are artificially cultivated annually, particularly in Sichuan Province, which produces 0.97 million tons, accounting for about 51% of the nation's total (Ye et al. 2022). However, farmers in Shifang, a county-level city in Sichuan Province, who practiced traditional greenhouse cultivation on a large scale, reported that brown rot disease affected up to 20% of their A. cornea crop and caused severe failures each year between 2016 and 2022, resulting in devastating economic losses. Worse, when the diseased fruit bodies were not removed promptly by farmers, the disease could spread to 100% of crop in a given greenhouse in 10 to 15 days. The symptoms mainly occur in fresh unfolded fruiting bodies. Lesions were brown, putrefied, and foul smelling, and eventually the fruiting bodies wilted. Naturally air-dried fruiting bodies were dark brown with yellow deposits at the edges (Fig. 1A). In this backdrop, we collected more than 60 diseased samples from Shifang (104°1'15''E, 31°12' 30'' N) and isolated pathogens from May 2021 through May 2022. On the clean bench, the surfaces of the lesions were disinfected with cotton balls soaked in 75% ethanol and rinsed three times with sterile water, and then the internal tissue block was picked with a sterile scalpel and cultured in potato dextrose agar (PDA) medium at 25°C. The pathogen was repeatedly isolated and purified, and we conducted pathogenicity tests. Colonies of the pathogen on PDA medium were white and cottony, with a mycelial growth rate of 13.92 ± 1.24 mm/day at 25°C. Then the spores began to turn yellow-green and soon turquoise, converging into a wide concentric wheel. The spores were elliptical with dimensions of 4.0 to 8.0 µm × 3.0 to 4.5 µm (N=50). Pathogenicity tests were conducted in an incubator. Ninety pure white, healthy A. cornea fruiting bodies were randomly picked and placed in groups of 10. On the clean bench, the bodies surface were sterilized with 75% alcohol cotton balls, then washed three times with sterile water, dried with sterile absorbent paper, and placed in sterile petri dishes for subsequent tests. The first control group (CK1) did not receive additional treatment other than the surface disinfection mentioned above. These bodies were immediately sealed with parafilm. The second control group (CK2) was not inoculated with the pathogen, and a blank sterile PDA plug (diameter: 0.8 cm) was placed on the surface of the fruiting body and sealed with parafilm. All seven treatment groups (TS) were inoculated with single-pathogen mycelium plugs (diameter: 0.8 cm) in the center surface of each fruiting body. They were then sealed with parafilm. All total of nine experimental treatment groups were cultured in a light incubator at 25°C. The test results showed that the pathogen could visibly infect the A. cornea within 24 hours. At 48 hours after inoculation, the lesions were round and brown, radiating outward along the inoculum, consistent with the symptoms of the original sample. As culture time continued, the extent of each lesion gradually expanded (Fig. 1B). After 120 hours, the fruiting bodies showed rot, stench, and loss of other traits relevant to commercial value. In contrast, the CK1 and CK2 groups had no lesions. Furthermore, the fungal cultures with the same phenotypic characteristics could be continuously isolated from the lesions of TS, and the pathogenic factors were verified by Koch's postulates. Similarly, uninoculated and inoculated tests were conducted in a greenhouse, and the results were consistent with those of incubator testing. The pathogen was designated MMEBYJ202206. The DNA of the pathogen was extracted using CTAB, and the rDNA internal transcribed spacer (ITS) of the isolates was amplified using ITS1/ITS4 primers. PCR was conducted in a 25 μL reaction mixture, and a 596 bp sequence was obtained by sequencing. The ITS sequence has been submitted in GenBank with accession number ON974844.1. BLAST database in NCBI was used to compare ITS sequences and phylogenetic tree was constructed based on the neighbor-joining algorithm from MEGA (Fig. 2). The results indicate that the MMEBYJ202206 was located on a common clade of the phylogenetic tree with KX343129.1, KX343130.1, KX343131.1, and MF871554.1 of T. pleuroticola, and it showed 99% support in bootstrap (500 replicates), but it was not in the same clade as other Trichoderma spp., suggesting that the pathogen was T. pleuroticola. To our knowledge, this is the first report to show that T. pleuroticola can cause brown rot disease on artificially cultivated A. cornea. However, a previous study showed T. pleuroticola to be the causal agent of considerable decline in the yield of Pleurotus ostreatus and P. florida (Siwulski et al. 2011; Blaszczyk et al. 2013) and capable of infecting A. heimuer raised on artificial bed-log (a rod used for growing mycelium of edible mushrooms) (Liu et al. 2019). Brown rot disease is important in China because it has caused considerable damage to yield in artificially cultivated A. cornea, a decline in the external and internal qualities of the product, and a reduction in the enthusiasm of farmers for this crop. Consequently, this study provides a foundation for further research and prevention of this pathogen in China.
Collapse
Affiliation(s)
- Lei Ye
- Sichuan Agricultural University, 12529, chengdu, Sichuan, China
- Sichuan Institute of Edible Fungi, chengdu, China;
| | - Bo Zhang
- Sichuan Institute of Edible Fungi, chengdu, China;
| | - Wei Tan
- Sichuan Institute of Edible Fungi, chengdu, sichaun, China;
| | - Xuezhen Yang
- Sichuan Institute of Edible Fungi, chengdu, sichuan, China;
| | - Xiaoling Li
- Sichuan Institute of Edible Fungi, chengdu, sichuan, China;
| | - Zhang Xiaoping
- Sichuan Agricultural University, 12529, chengdu, Sichuan, China;
| |
Collapse
|
24
|
Torres-Martínez BDM, Vargas-Sánchez RD, Torrescano-Urrutia GR, González-Ávila M, Rodríguez-Carpena JG, Huerta-Leidenz N, Pérez-Alvarez JA, Fernández-López J, Sánchez-Escalante A. Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion. Foods 2022; 11. [PMID: 36553817 DOI: 10.3390/foods11244075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.
Collapse
|
25
|
Zhu R, Wen Y, Wu W, Zhang L, Salman Farid M, Shan S, Wen J, Farag MA, Zhang Y, Zhao C. The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods. Crit Rev Food Sci Nutr 2022:1-15. [PMID: 36519553 DOI: 10.1080/10408398.2022.2155798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consumers' perceptions and purchase decisions. The volatile organic compounds (VOCs) of the odorant ingredient is the primary factors affecting scent characteristics. VOCs analysis and identification require technical assistance. The production and use of edible mushrooms can be aided by a broader examination of their volatile constituents. This review discusses the composition of VOCs in edible mushrooms and how they affect flavors. The principles, advantages, and disadvantages of various methods for extraction, isolation, and characterization of the VOCs of edible mushrooms are also highlighted. The numerous VOCs found in edible mushrooms such as primarily C-8 compounds, organic sulfur compounds, aldehydes, ketones, alcohols, and esters are summarized along with their effects on the various characteristics of scent. Combining multiple extraction, isolation, identification, and quantification technologies will facilitate rapid and accurate analysis of VOCs in edible mushrooms as proof of sensory attributes and quality.
Collapse
Affiliation(s)
- Ruiyu Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Weihao Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Shuo Shan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Jiahui Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| |
Collapse
|
26
|
Wang K, Yang C, Dai Z, Wen Z, Liu Y, Feng X, Liu Y, Huang W. The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium. Foods 2022; 11. [PMID: 36553692 DOI: 10.3390/foods11243949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.
Collapse
|
27
|
Petraglia T, Latronico T, Liuzzi GM, Fanigliulo A, Crescenzi A, Rossano R. Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species. Molecules 2022; 27:molecules27238145. [PMID: 36500238 PMCID: PMC9738689 DOI: 10.3390/molecules27238145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/15/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022]
Abstract
Cardiovascular diseases represent the main cause of death. A common feature of cardiovascular disease is thrombosis resulting from intravascular accumulation of fibrin. In the last years, several fibrinolytic enzymes have been discovered in many medicinal or edible mushrooms as potential new antithrombotic agents. This study aimed to compare the fibrin(ogen)olytic activity of crude extracts from the fruiting bodies of four cultivated edible mushrooms: Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe aegerita. Fibrin(ogen)olytic activity was assessed by fibrin plate, spectrophotometric assay and electrophoretic analysis (SDS-PAGE and zymography). The highest activity was detected for P. ostreatus followed by P. eryngii, L. edodes and A. aegerita. Results indicated that enzymes exhibited maximum activity at pH 6-7 and 30-40 °C, respectively. Enzyme activity was inhibited by serine and metalloprotease inhibitors. We proposed a new index called the Specific Fibrin(ogen)olytic Index (SFI), which allows specification of the proportion of the total proteolytic capacity due to the fibrin(ogen)olytic activity. These data suggest that the extracts from fruiting bodies or powdered mushrooms can be used as functional ingredients for the development of new functional foods that may act as thrombolytic agents responding, at the same time, to the increasing demand for safe, healthy and sustainable food.
Collapse
Affiliation(s)
- Tania Petraglia
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Tiziana Latronico
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
| | - Grazia Maria Liuzzi
- Department of Biosciences, Biotechnologies and Environment, University of Bari “Aldo Moro”, 70126 Bari, Italy
- Correspondence: (G.M.L.); (R.R.)
| | - Angela Fanigliulo
- Bioagritest Srl—Centro Interregionale di Diagnosi Vegetale, 85010 Pignola, Italy
| | - Aniello Crescenzi
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy
| | - Rocco Rossano
- Department of Sciences, University of Basilicata, 85100 Potenza, Italy
- Correspondence: (G.M.L.); (R.R.)
| |
Collapse
|
28
|
Vitasović-Kosić I, Hodak A, Łuczaj Ł, Marić M, Juračak J. Traditional Ethnobotanical Knowledge of the Central Lika Region (Continental Croatia)-First Record of Edible Use of Fungus Taphrina pruni. Plants (Basel) 2022; 11:3133. [PMID: 36432861 PMCID: PMC9693171 DOI: 10.3390/plants11223133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/13/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
This study analyzed the use of plants and fungi, some wild and some cultivated, in three municipalities of Lika-Senj County (Perušić, Gospić and Lovinac). The range of the study area was about 60 km. Forty in-depth semi-structured interviews were performed. The use of 111 plant taxa from 50 plant families and five taxa of mushrooms and fungi belonging to five families was recorded (on average 27 taxa per interview). The results showed quite large differences between the three studied areas in terms of ethnobotanical and ecological knowledge. In the Perušić area, (101 taxa mentioned), some people still use wild plants on a daily basis for various purposes. The most commonly noted plants are Prunus spinosa, Taraxacum spp., Rosa canina, Urtica dioica, Juglans regia and Fragaria vesca. In the Lovinac region, people used fewer species of plants (76 species mentioned). The most common species used there are: Rosa canina, Achillea millefolium, Cornus mas, Crataegus monogyna, Sambucus nigra and Prunus domestica. In the town of Gospić, the collection and use of plants was not so widespread, with only 61 species mentioned, the most common being: Achillea millefolium, Cornus mas, Sambucus nigra, Viola sp., Prunus domestica and Rosa canina. The medicinal use of herbal tea Rubus caesius and Cydonia oblonga against diarrhea was well known in the study area and is used medicinally, mainly in the rural parts of the Gospić area. The consumption of the Sorbus species (S. aria, S. domestica and S. torminalis) is an interesting local tradition in Perušić and Lovinac. Species that are difficult to find in nature today and are no longer used include: Veratrum sp., Rhamnus alpinum ssp. fallax, Gentiana lutea and Ribes uva-crispa. The use of Chenopodium album has also died out. We can assume that the differences in ethnobotanical knowledge between the three studied areas are partly due to minor differences in climate and topography, while other causes lie in the higher degree of rurality and stronger ties to nature in the Lovinac and Perušić areas. The most important finding of the study is the use of the parasitic fungus Taphrina pruni (Fuckel) Tul. as a snack. The use of Helleborus dumetorum for ethnoveterinary practices is also worth noting. The traditional use of plants in the study area shows many signs of abandonment, and therefore efforts must be made to maintain the knowledge recorded in our study.
Collapse
Affiliation(s)
| | - Antonija Hodak
- University of Zagreb Faculty of Agriculture, 10000 Zagreb, Croatia
| | - Łukasz Łuczaj
- Institute of Biology and Biotechnology, University of Rzeszów, 36-100 Rzeszów, Poland
| | - Mara Marić
- Department for Mediterranean Plants, University of Dubrovnik, 20000 Dubrovnik, Croatia
| | - Josip Juračak
- University of Zagreb Faculty of Agriculture, 10000 Zagreb, Croatia
| |
Collapse
|
29
|
Gómez I, Lavega González R, Tejedor-Calvo E, Pérez Clavijo M, Carrasco J. Odor Profile of Four Cultivated and Freeze-Dried Edible Mushrooms by Using Sensory Panel, Electronic Nose and GC-MS. J Fungi (Basel) 2022; 8:953. [PMID: 36135678 DOI: 10.3390/jof8090953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/05/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
Cultivated mushrooms are well-known nutrient inputs for an equilibrated diet. Some species are broadly appreciated due to their medicinal properties. Lately, a number of novel foods and nutraceuticals based on dehydrated and freeze-dried powder obtained from cultivated mushrooms has been reaching the market. The food industry requires fast and reliable tools to prevent fraud. In this, work we have cultivated Agaricus bisporus sp. bisporus (AB) (white button mushroom), Agaricus bisporus sp. brunnescens (ABP) (portobello), Lentinula edodes (LE) (shiitake) and Grifola frondosa (GF) (maitake) using tailor-made substrates for the different species and standardized cropping conditions, which were individually freeze-dried to obtain the samples under evaluation. The aim of this article was to validate the use of two different methodologies, namely, electronic nose and sensory panel, to discriminate the olfactory profile of nutritional products based on freeze-dried mushrooms from the different cultivated species. Additionally, GC-MS was used to detect and quantify the most abundant volatile organic compounds (VOCs) in the samples. The multivariate analysis performed proved the utility of electronic nose as an analytical tool, which was similar to the classical sensory panel but faster in distinguishing among the different species, with one limitation it being unable to differentiate between the same species. GC-MS analysis showed the chemical volatile formulation of the samples, also showing significant differences between different samples but high similarities between varieties of the same cultivated species. The techniques employed can be used to prevent fraud and have the potential to evaluate further medicinal mushroom species and build solid and trustful connections between these novel food products and potential consumers.
Collapse
|
30
|
Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
Collapse
Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| |
Collapse
|
31
|
Bartkiene E, Zokaityte E, Starkute V, Mockus E, Klupsaite D, Lukseviciute J, Bogomolova A, Streimikyte A, Ozogul F. Biopreservation of Wild Edible Mushrooms ( Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial Properties. Foods 2022; 11:foods11121800. [PMID: 35741998 PMCID: PMC9223197 DOI: 10.3390/foods11121800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/09/2022] [Accepted: 06/16/2022] [Indexed: 02/04/2023] Open
Abstract
There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment Suillus luteus, Boletus edulis, Cantharellus cibarius, and Rozites caperata with LAB strains (Lacticaseibacillus casei LUHS210 and Liquorilactobacillus uvarum LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation. The LUHS245 strain showed better preservation properties in the case of fungal inhibition; however, prolonged thermal treatment and/or ultrasound pre-treatment ensure safer fermentation. Mushroom species and type of pre-treatment had a significant effect on colour coordinates and pH (p ≤ 0.0001). A greater variety of VC was identified in pre-treated and fermented samples. Significant differences were found between the emotions induced in consumers. The lowest sum of BA was found in thermally pre-treated and fermented R. caperata, while the highest was in ultrasonicated and fermented B. edulis. Finally, despite good overall acceptability, it is important to select appropriate LAB strains for the fermentation of edible mushrooms to ensure their safety in the case of BA formation.
Collapse
Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
- Correspondence:
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (D.K.)
| | - Justina Lukseviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Alina Bogomolova
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Audrone Streimikyte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.Z.); (V.S.); (J.L.); (A.B.); (A.S.)
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey;
| |
Collapse
|
32
|
Hamidizade M, Taghavi SM, Mafakheri H, Herschlag RA, Martins SJ, Hockett KL, Bull CT, Osdaghi E. First Report of Brown Spot on White Button Mushroom ( Agaricus bisporus) Caused by Cedecea neteri in Iran. Plant Dis 2022; 106:1291. [PMID: 34597152 DOI: 10.1094/pdis-06-21-1305-pdn] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Affiliation(s)
- Mozhde Hamidizade
- Department of Plant Protection, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - S Mohsen Taghavi
- Department of Plant Protection, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - Hamzeh Mafakheri
- Department of Plant Protection, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - Rachel A Herschlag
- Plant Pathology & Environmental Microbiology Department, The Pennsylvania State University, University Park, PA 16802, U.S.A
| | - Samuel J Martins
- Plant Pathology & Environmental Microbiology Department, The Pennsylvania State University, University Park, PA 16802, U.S.A
| | - Kevin L Hockett
- Plant Pathology & Environmental Microbiology Department, The Pennsylvania State University, University Park, PA 16802, U.S.A
| | - Carolee T Bull
- Plant Pathology & Environmental Microbiology Department, The Pennsylvania State University, University Park, PA 16802, U.S.A
| | - Ebrahim Osdaghi
- Department of Plant Protection, College of Agriculture, University of Tehran, Karaj 31587-77871, Iran
| |
Collapse
|
33
|
Vlassopoulou M, Paschalidis N, Savvides AL, Saxami G, Mitsou EK, Kerezoudi EN, Koutrotsios G, Zervakis GI, Georgiadis P, Kyriacou A, Pletsa V. Immunomodulating Activity of Pleurotus eryngii Mushrooms Following Their In Vitro Fermentation by Human Fecal Microbiota. J Fungi (Basel) 2022; 8:jof8040329. [PMID: 35448559 PMCID: PMC9028658 DOI: 10.3390/jof8040329] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
Recent studies have revealed the crucial role of several edible mushrooms and fungal compounds, mainly polysaccharides, in human health and disease. The investigation of the immunomodulating effects of mushroom polysaccharides, especially β-glucans, and the link between their anticancer and immunomodulatory properties with their possible prebiotic activity on gut micro-organisms has been the subject of intense research over the last decade. We investigated the immunomodulating effects of Pleurotus eryngii mushrooms, selected due to their high β-glucan content, strong lactogenic effect, and potent geno-protective properties, following in vitro fermentation by fecal inocula from healthy elderly volunteers (>60 years old). The immunomodulating properties of the fermentation supernatants (FSs) were initially investigated in U937-derived human macrophages. Gene expression as well as pro- (TNF-α, IL-1β) and anti-inflammatory cytokines (IL-10, IL-1Rα) were assessed and correlated with the fermentation process. The presence of P. eryngii in the fermentation process led to modifications in immune response, as indicated by the altered gene expression and levels of the cytokines examined, a finding consistent for all volunteers. The FSs immunomodulating effect on the volunteers’ peripheral blood mononuclear cells (PBMCs) was verified through the use of cytometry by time of flight (CyTOF) analysis.
Collapse
Affiliation(s)
- Marigoula Vlassopoulou
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece; (M.V.); (P.G.)
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (G.S.); (E.K.M.); (E.N.K.); (A.K.)
| | - Nikolaos Paschalidis
- CyTOF Laboratory, Biomedical Research Foundation of the Academy of Athens (BRFAA), 11527 Athens, Greece;
| | - Alexandros L. Savvides
- Microbiology Group, Department of Botany, Faculty of Biology, National and Kapodistrian University of Athens, Panepistimioupolis, Zografou, 15781 Athens, Greece;
| | - Georgia Saxami
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (G.S.); (E.K.M.); (E.N.K.); (A.K.)
| | - Evdokia K. Mitsou
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (G.S.); (E.K.M.); (E.N.K.); (A.K.)
| | - Evangelia N. Kerezoudi
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (G.S.); (E.K.M.); (E.N.K.); (A.K.)
- School of Medical Sciences, Örebro University, SE-701 82 Örebro, Sweden
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (G.K.); (G.I.Z.)
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (G.K.); (G.I.Z.)
| | - Panagiotis Georgiadis
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece; (M.V.); (P.G.)
| | - Adamantini Kyriacou
- Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece; (G.S.); (E.K.M.); (E.N.K.); (A.K.)
| | - Vasiliki Pletsa
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece; (M.V.); (P.G.)
- Correspondence: ; Tel.: +30-210-727-3754
| |
Collapse
|
34
|
Looney BP, Buyck B, Menolli N, Randrianjohany E, Hibbett D. Lentinula madagasikarensis sp. nov., a relative of shiitake mushrooms from Madagascar. Fungal Syst Evol 2022; 8:1-8. [PMID: 35005568 PMCID: PMC8687056 DOI: 10.3114/fuse.2021.08.01] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 05/03/2021] [Indexed: 11/26/2022] Open
Abstract
We describe the first species of Lentinula from Africa, Lentinula madagasikarensis sp. nov. The new taxon, which was collected from central Madagascar, is strikingly similar to L. edodes, the shiitake mushroom. A BLAST search using ITS sequences from L. madagasikarensis as the query retrieves a mix of Lentinula, Gymnopus, Marasmiellus, and other members of Omphalotaceae as the top hits. A 28S phylogeny of the Omphalotaceae confirms placement of L. madagasikarensis within Lentinula. An ITS phylogeny places L. madagasikarensis as the sister group of L. aciculospora, which is a neotropical species. Lentinula madagasikarensis is characterized by robust basidiomata with vinaceous pilei, prominent floccose scales near the pileus margin, florets of sphaeropedunculate cheilocystidia, and subcylindrical basidiospores. This report constitutes a 4 000-mile, trans-oceanic range extension for Lentinula.
Collapse
Affiliation(s)
- B P Looney
- Clark University, Department of Biology, Worcester, MA 01610, USA
| | - B Buyck
- Museìum national d'Histoire naturelle, CNRS, Sorbonne Universiteì, Institut de Systeìmatique, Eìcologie, Biodiversiteì (ISYEB), EPHE, 57 rue Cuvier, CP 39, F-75005, Paris, France
| | - N Menolli
- Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP), Departamento de Ciências da Natureza e Matemática (DCM), Subárea de Biologia (SAB), Câmpus São Paulo, Rua Pedro Vicente 625, São Paulo, SP, 01109-010, Brazil.,Instituto de Botânica (IBt), Núcleo de Pesquisa em Micologia (NPM), Av. Miguel Stefano 3687, Água Funda, São Paulo, SP, 04301-012, Brazil
| | - E Randrianjohany
- Centre National de Recherche sur l'Environnement (CNRE), BP 1739, Lab. de Microbiologie de l'Environnement (LME), Antananarivo, Madagascar
| | - D Hibbett
- Clark University, Department of Biology, Worcester, MA 01610, USA
| |
Collapse
|
35
|
Kumar K, Mehra R, Guiné RPF, Lima MJ, Kumar N, Kaushik R, Ahmed N, Yadav AN, Kumar H. Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods 2021; 10:2996. [PMID: 34945547 PMCID: PMC8700757 DOI: 10.3390/foods10122996] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/30/2022] Open
Abstract
Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.
Collapse
Affiliation(s)
- Krishan Kumar
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur 173101, Himachal Pradesh, India; (K.K.); (N.A.); (A.N.Y.)
| | - Rahul Mehra
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, Rajasthan, India; (R.M.); (N.K.)
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Maria João Lima
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, Rajasthan, India; (R.M.); (N.K.)
| | - Ravinder Kaushik
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun 248001, Uttrakhand, India;
| | - Naseer Ahmed
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur 173101, Himachal Pradesh, India; (K.K.); (N.A.); (A.N.Y.)
| | - Ajar Nath Yadav
- Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur 173101, Himachal Pradesh, India; (K.K.); (N.A.); (A.N.Y.)
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, Rajasthan, India; (R.M.); (N.K.)
| |
Collapse
|
36
|
Kumar H, Bhardwaj K, Sharma R, Nepovimova E, Cruz-Martins N, Dhanjal DS, Singh R, Chopra C, Verma R, Abd-Elsalam KA, Tapwal A, Musilek K, Kumar D, Kuča K. Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications. J Fungi (Basel) 2021; 7:427. [PMID: 34071432 PMCID: PMC8226799 DOI: 10.3390/jof7060427] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 01/02/2023] Open
Abstract
Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.
Collapse
Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Ruchi Sharma
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal;
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Kamel A. Abd-Elsalam
- Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt;
| | - Ashwani Tapwal
- Forest Protection Division, Himalayan Forest Research Institute, Shimla 171013, India;
| | - Kamil Musilek
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
- Biomedical Research Center, University Hospital Hradec Kralove, 50005 Hradec Kralove, Czech Republic
| |
Collapse
|
37
|
Abstract
Agaricus sect. Arvenses includes numerous species that are potential candidates for cultivation, and some have high nutritional and medicinal interests. Between 2012 and 2017, 147 specimens of A. sect. Arvenses were collected in China. For this study, nuc rDNA internal transcribed spacer region ITS1-5.8S-ITS2 (ITS), nuc 28S rDNA (28S), and translation elongation factor 1-alpha (tef1) sequences were used to assess species boundaries of these samples from China. Combined with morphological examination, we recognize 22 species of A. sect. Arvenses from China, of which 12 are known species, one is new record for China, and nine are proposed as new.
Collapse
Affiliation(s)
- Bin Cao
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences , Chaoyang District, Beijing 100101, China
| | - Mao-Qiang He
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences , Chaoyang District, Beijing 100101, China
| | - Zhi-Lin Ling
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences , Chaoyang District, Beijing 100101, China.,College of Life Science, University of Chinese Academy of Sciences , Shijingshan District, Beijing 100049, China
| | - Ming-Zhe Zhang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences , Chaoyang District, Beijing 100101, China.,College of Life Science, University of Chinese Academy of Sciences , Shijingshan District, Beijing 100049, China
| | - Sheng-Long Wei
- Gansu Engineering Laboratory of Applied Mycology, Hexi University , Zhangye 734000, Gansu, China
| | - Rui-Lin Zhao
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences , Chaoyang District, Beijing 100101, China.,College of Life Science, University of Chinese Academy of Sciences , Shijingshan District, Beijing 100049, China
| |
Collapse
|
38
|
Nieminen P, Mustonen AM. Toxic Potential of Traditionally Consumed Mushroom Species-A Controversial Continuum with Many Unanswered Questions. Toxins (Basel) 2020; 12:E639. [PMID: 33023182 PMCID: PMC7599650 DOI: 10.3390/toxins12100639] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 09/28/2020] [Accepted: 09/29/2020] [Indexed: 02/06/2023] Open
Abstract
Mushroom poisonings remain a significant cause of emergency medicine. While there are well-known species, such as Amanita phalloides, causing life-threatening poisonings, there is also accumulating evidence of poisonings related to species that have been considered edible and are traditionally consumed. In particular, the Tricholoma equestre group was reported to cause myotoxicity. In addition, particular wild mushrooms that are traditionally consumed especially in Asia and Eastern Europe have been subject to suspicion due to possible mutagenicity. Hitherto, the causative agents of these effects often remain to be determined, and toxicity studies have yielded contradictory results. Due to this, there is no consensus about the safety of these species. The issue is further complicated by difficulties in species identification and other possible sources of toxicity, such as microbiological contamination during storage, leading to sometimes opposite conclusions about the edibility of a species. This review focuses on existing data about these types of mushroom poisonings, including the still sparse knowledge about the causative chemical agents. In addition, the aim is to initiate a meta-discussion about the issue and to give some suggestions about how to approach the situation from the viewpoint of the collector, the researcher, and the practicing physician.
Collapse
Affiliation(s)
- Petteri Nieminen
- Institute of Biomedicine, School of Medicine, Faculty of Health Sciences, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland;
| | - Anne-Mari Mustonen
- Institute of Biomedicine, School of Medicine, Faculty of Health Sciences, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland;
- Department of Environmental and Biological Sciences, Faculty of Science and Forestry, University of Eastern Finland, P.O. Box 111, FI-80101 Joensuu, Finland
| |
Collapse
|
39
|
Abstract
The region of Warmia and Mazury is characterized by the special diversity and richness of its natural environment, including large forest complexes, where wild mushrooms are commonly collected and consumed. This study aimed to examine the differences in mineral content (calcium, magnesium, sodium, potassium, iron, zinc, copper, manganese) of three species of mushrooms collected in north-eastern Poland. The research material consisted of dried samples of king bolete (Boletus edulis), bay bolete (Boletus badius), and chanterelle (Cantharellus cibarius) collected in the region of Warmia and Mazury. The content of the above-mentioned elements in mushroom fruit bodies was determined using the flame atomic absorption spectrometry (acetylene-air flame) and the emission technique (acetylene-air flame) for sodium and potassium. For the majority of micro- and macroelements, the studies confirmed the presence of significant differences in their content, depending on the species of fungi. The studied mushrooms cover a significant percentage of daily demand for many of the minerals. This concerns mainly copper, zinc, and potassium, although none of the species was a good source of calcium and sodium. Among the analyzed mushrooms, chanterelle is the best source of most minerals.
Collapse
Affiliation(s)
- Michalina Gałgowska
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10719 Olsztyn, Poland;
| | - Renata Pietrzak-Fiećko
- Department of Commodities and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-726 Olsztyn, Poland
| |
Collapse
|
40
|
Boulaka A, Christodoulou P, Vlassopoulou M, Koutrotsios G, Bekiaris G, Zervakis GI, Mitsou EK, Saxami G, Kyriacou A, Zervou M, Georgiadis P, Pletsa V. Genoprotective Properties and Metabolites of β-Glucan-Rich Edible Mushrooms Following Their In Vitro Fermentation by Human Faecal Microbiota. Molecules 2020; 25:E3554. [PMID: 32759726 DOI: 10.3390/molecules25153554] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/31/2020] [Accepted: 08/02/2020] [Indexed: 12/11/2022] Open
Abstract
A variety of bioactive compounds, constituents of edible mushrooms, in particular β-glucans, i.e., a group of β-d-glucose polysaccharides abundant in the fungal cell walls, have been linked to immunomodulating, anticancer and prebiotic activities. The aim of the study was the investigation of the genoprotective effects of edible mushrooms produced by Pleurotus eryngii, Pleurotus ostreatus and Cyclocybe cylindracea (Basidiomycota). Mushrooms from selected strains of the species mentioned above were fermented in vitro using faecal inocula from healthy volunteers. The cytotoxic and anti-genotoxic properties of the fermentation supernatants (FSs) were investigated in Caco-2 human colon adenocarcinoma cells. The FSs were cytotoxic in a dose-dependent manner. Non-cytotoxic concentrations were used for the genotoxicity studies, which revealed that mushrooms’ FSs have the ability to protect Caco-2 cells against tert-butyl hydroperoxide (t-BOOH), a known genotoxic agent. Their global metabolic profiling was assessed by 1H-NMR spectroscopy. A total of 37 metabolites were identified with the use of two-dimensional (2D) homo- and hetero-nuclear NMR experiments. Multivariate data analysis monitored the metabolic variability of gut microbiota and probed to biomarkers potentially associated with the health-promoting effects of edible mushrooms.
Collapse
|
41
|
Dicks L, Ellinger S. Effect of the Intake of Oyster Mushrooms (Pleurotus ostreatus) on Cardiometabolic Parameters-A Systematic Review of Clinical Trials. Nutrients 2020; 12:E1134. [PMID: 32316680 DOI: 10.3390/nu12041134] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/05/2020] [Accepted: 04/15/2020] [Indexed: 12/30/2022] Open
Abstract
Cardiometabolic diseases are a leading global health challenge. Their incidence as well as progression is strongly affected by diet. Consumption of Pleurotus ostreatus (P. ostreatus), an edible oyster mushroom rich in functional ingredients (e.g., β-glucans), may improve glucose and lipid metabolism, blood pressure, body weight and appetite sensations. Hence, this systematic review aimed to provide an overview on the effects of P. ostreatus intake on cardiometabolic parameters from clinical trials, taking into account risk of bias (RoB). Relevant studies were investigated for details with consideration of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guideline. The Cochrane Collaboration’s tool was used to assess the RoB. In total, eight trials included observed beneficial effects of P. ostreatus intake on glucose metabolism (reduction in fasting and/or 2 h postprandial glucose) and lipids (decrease in total cholesterol, LDL-cholesterol and/or triglycerides), and some found a reduction in blood pressure. In contrast, body weight did not change. Appetite sensations were not assessed. In most studies, the RoB was high or unclear due to methodological weaknesses and/or inadequate reporting. Thus, P. ostreatus intake may improve cardiometabolic health, but evidence for this is low. Hence, further clinical trials with an adequate study design are warranted to validate these suggestions.
Collapse
|
42
|
Pietrzak-Fiećko R, Gałgowska M, Falandysz J. Impact of Mushrooms' Vegetative Places and Morphological Parts of a Fruiting Body on the Fatty Acids Profile of Wild Leccinum aurantiacum and Leccinum versipelle. Chem Biodivers 2020; 17:e2000032. [PMID: 32125078 DOI: 10.1002/cbdv.202000032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 03/02/2020] [Indexed: 01/24/2023]
Abstract
The aim of this study was to indicate potential differences in composition of fatty acids between two mushroom species as well as to examine the impact of mushrooms' vegetative places and morphological parts of a fruiting body on the fatty acids profile. The research material consisted of 72 samples of wild Leccinum aurantiacum and Leccinum versipelle in the form of caps and stipes, collected from three selected regions of Poland. Determination of the examined compounds was performed by gas chromatography (FID). Linoleic (C18 : 2), oleic (C18 : 1) and palmitic (C16:0) acids were the predominant compounds in all samples under study. The profile of fatty acids in Leccinum aurantiacum and Leccinum versipelle was varied depending on mushroom species, a region and morphological parts of a fruiting body. The high content of polyunsaturated fatty acids in polish L. aurantiacum and L. versipelle provides that the mushroom may be recommended in different types of diets.
Collapse
Affiliation(s)
- Renata Pietrzak-Fiećko
- Department of Commodities and Food Analysis, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-719, Olsztyn, Poland
| | - Michalina Gałgowska
- Department of Commodities and Food Analysis, University of Warmia and Mazury in Olsztyn, Cieszyński 1 Sq, 10-719, Olsztyn, Poland
| | - Jerzy Falandysz
- University of Gdańsk, Environmental Chemistry and Ecotoxicology, 80-308, Gdańsk, Poland.,Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, 130015, Cartagena, Colombia.,Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, 650200, P. R. China
| |
Collapse
|
43
|
Kim SH, Thomas MJ, Wu D, Carman CV, Ordovás JM, Meydani M. Edible Mushrooms Reduce Atherosclerosis in Ldlr-/- Mice Fed a High-Fat Diet. J Nutr 2019; 149:1377-1384. [PMID: 31162580 DOI: 10.1093/jn/nxz075] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 11/13/2018] [Accepted: 03/26/2019] [Indexed: 01/16/2023] Open
Abstract
BACKGROUND Commonly consumed mushrooms, portobello (PBM) and shiitake (SHM), are abundant in nutrients, soluble dietary fibers, and bioactive compounds that have been implicated as beneficial in reducing inflammation, improving lipid profiles, and ameliorating heart disease and atherosclerosis, an inflammatory disease of the arteries. OBJECTIVE The aim of this study was to determine effects of PBM and SHM in preventing atherosclerosis and associated inflammation in an animal model. METHODS Four-week-old Ldlr-/- male mice were divided into 5 dietary groups for 16 wk: a low-fat control (LF-C, 11 kcal% fat), high-fat control (HF-C, 18.9 kcal% fat), HF + 10% (wt:wt) PBM (HF-PBM, 19.5 kcal% fat) or SHM (HF-SHM, 19.7 kcal% fat) powder, and HF + mushroom control mix (MIX-C, 19.6 kcal% fat), a diet best matched to the average macronutrient content of both mushrooms. Body composition was measured using MRI. Aortic tricuspid valves and aortas were collected and stained to quantify plaque formation. Adhesion molecule expression was quantified by immunohistochemistry. Plasma lipid and cytokine concentrations were measured. RESULTS We found that mice fed a HF-SHM diet had ∼86% smaller aortic lesion area than mice in both HF-C (P < 0.01) and MIX-C (P < 0.01) groups and also expressed 31-48% lower vascular cell adhesion molecule-1 levels (P < 0.05) than all other groups. Similarly, HF-PBM-fed mice displayed a 70% reduction in aortic lesion area in the tricuspid valve only (P < 0.05). Both mushroom-fed groups had lower weight gain and fat mass (P < 0.05) than the control groups. CONCLUSION These results suggest that consumption of PBMs and particularly SHMs is effective in preventing development of high-fat diet-induced atherosclerosis in Ldlr-/- mice. Future studies will determine active components in mushrooms responsible for this beneficial effect.
Collapse
Affiliation(s)
- Sharon H Kim
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Michael J Thomas
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Dayong Wu
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | | | - José M Ordovás
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA.,IMDEA-Food Institute, Campus of International Excellence UAM+CSIC, Madrid, Spain
| | - Mohsen Meydani
- Jean Mayer-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| |
Collapse
|
44
|
Jabłońska-Ryś E, Skrzypczak K, Sławińska A, Radzki W, Gustaw W. Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review. Compr Rev Food Sci Food Saf 2019; 18:655-669. [PMID: 33336922 DOI: 10.1111/1541-4337.12425] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/20/2018] [Accepted: 12/22/2018] [Indexed: 11/29/2022]
Abstract
Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health-promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.
Collapse
Affiliation(s)
- Ewa Jabłońska-Ryś
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Katarzyna Skrzypczak
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Aneta Sławińska
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Wojciech Radzki
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Waldemar Gustaw
- Dept. of Plant Food Technology and Gastronomy, Dept. of Fruits, Vegetables and Mushrooms Technology, Univ. of Life Science in Lublin, Skromna 8, 20-704, Lublin, Poland
| |
Collapse
|
45
|
Li C, Zeng H, Zhang J, He W, Ling N, Chen M, Wu S, Lei T, Wu H, Ye Y, Ding Y, Wang J, Wei X, Zhang Y, Wu Q. Prevalence, Antibiotic Susceptibility, and Molecular Characterization of Cronobacter spp. Isolated From Edible Mushrooms in China. Front Microbiol 2019; 10:283. [PMID: 30863374 PMCID: PMC6399401 DOI: 10.3389/fmicb.2019.00283] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 02/04/2019] [Indexed: 12/12/2022] Open
Abstract
Cronobacter spp. are foodborne pathogens that can infect and cause life-threatening diseases in all age groups, particularly in infants and immunocompromised elderly. This study aimed to investigate the prevalence, antibiotic susceptibility, and molecular characteristics of Cronobacter spp. isolates in edible mushrooms collected from 44 cities in China. In total, 668 edible mushrooms were collected from traditional retail markets and supermarkets and were analyzed by quantitative methods, PCR-based serotyping, multilocus sequence typing (MLST), and antibiotic susceptibility testing. Among the 668 samples tested, 89 (13.32%) were positive for Cronobacter spp., and the contamination levels exceeded the 110 most probable number (MPN)/g in 13.48% (12/89) of the samples. Flammulina velutipes samples had the highest contamination rate of 17.54% (37/211), whereas Hypsizygus marmoreus samples had the lowest contamination rate of 3.28% (2/61). Ten serotypes were identified among 115 isolates, of which the C. sakazakii serogroup O1 (n = 32) was the primary serotype. MLST indicated that there was quite high genetic diversity in Cronobacter spp. and 72 sequence types were identified, 17 of which were new. Notably, C. sakazakii ST148 (n = 10) was the most prevalent, followed by C. malonaticus ST7 (n = 5). Antibiotic susceptibility testing revealed that the majority of Cronobacter spp. strains were susceptible to the 16 antibiotics tested. However, a portion of isolates exhibited relatively high resistance to cephalothin, with resistance and intermediate rates of 93.91 and 6.09%, respectively. One isolate (cro300A) was multidrug-resistant, with resistance to five antibiotics. Overall, this large-scale study revealed the relatively high prevalence and high genetic diversity of Cronobacter spp. on edible mushrooms in China, indicating a potential public health concern. To our knowledge, this is the first large-scale and systematic study on the prevalence of Cronobacter spp. on edible mushrooms in China, and the findings can provide valuable information that can guide the establishment of effective measures for the control and precaution of Cronobacter spp on edible mushrooms during production processes.
Collapse
Affiliation(s)
- Chengsi Li
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Haiyan Zeng
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Jumei Zhang
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Wenjing He
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Na Ling
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Moutong Chen
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shi Wu
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Tao Lei
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Haoming Wu
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Yingwang Ye
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Yu Ding
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Juan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xianhu Wei
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Youxiong Zhang
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology South China, Guangdong Provincial Key Laboratory of Microbiology Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| |
Collapse
|
46
|
Chen M, Cheng J, Wu Q, Zhang J, Chen Y, Zeng H, Ye Q, Wu S, Cai S, Wang J, Ding Y. Prevalence, Potential Virulence, and Genetic Diversity of Listeria monocytogenes Isolates From Edible Mushrooms in Chinese Markets. Front Microbiol 2018; 9:1711. [PMID: 30100901 PMCID: PMC6072871 DOI: 10.3389/fmicb.2018.01711] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 07/09/2018] [Indexed: 12/31/2022] Open
Abstract
Listeria monocytogenes, an intracellular foodborne pathogen, is capable of causing listeriosis, such as meningitis, meningoencephalitis, and abortion. In recent years, the occurrence of Listeria monocytogenes in edible mushroom products has been reported in several countries. There are no guidelines for qualitative and quantitative detection of L. monocytogenes in mushroom products in China. Therefore, this study aimed to investigate the prevalence and contamination level of L. monocytogenes in edible mushrooms in Chinese markets and to determine the antibiotic resistance and sequence types (STs) of these isolates to provide data for risk assessments. Approximately 21.20% (141/665) of edible mushroom samples were positive for L. monocytogenes, while 57.44% (81/141) of positive samples contained contamination levels of less than 10 MPN/g. The 180 isolates derived from positive samples belonged to serogroup I.1 (1/2a-3a, n = 111), followed by serogroup II.2 (1/2b-3b-7, n = 66), and serogroup III (4a-4c, n = 3). Antibiotic susceptibility testing showed that over 95% of L. monocytogenes isolates were resistant to penicillin, ampicillin, oxacillin, and clindamycin, while over 90% were susceptible to 16 antibiotic agents, the mechanisms of resistance remain to be elucidated. According to multilocus sequencing typing, the 180 isolates represented 21 STs, one of which was identified for the first time. Interestingly, ST8 and ST87 were predominant in edible mushroom products, indicating that specific STs may have distinct ecological niches. Potential virulence profiles showed that most of the isolates contained full-length inlA genes, with novel premature stop codons found in isolate 2035-1LM (position 1380, TGG→TGA) and 3419-1LM (position 1474, CAG→TAG). Five isolates belonging to serogroup II.2 carried the llsX gene from Listeria pathogenicity island (LIPI)-3, present in ST224, ST3, and ST619; 53 (29.44%) harbored the ptsA gene from LIPI-4, presenting in ST3, ST5, ST87, ST310, ST1166, and ST619. Five potential hypervirulent isolates carrying all three of these virulence factors were identified, suggesting edible mushrooms may serve as possible transmission routes of potential hypervirulent L. monocytogenes, which may be of great public health concern to consumers. Based on our findings, the exploration of novel approaches to control L. monocytogenes contamination is necessary to ensure the microbiological safety of edible mushroom products.
Collapse
Affiliation(s)
- Moutong Chen
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Jianheng Cheng
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qingping Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Jumei Zhang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Yuetao Chen
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.,College of Food Science, South China Agricultural University, Guangzhou, China
| | - Haiyan Zeng
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Qinghua Ye
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shi Wu
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Shuzhen Cai
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China
| | - Juan Wang
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.,College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yu Ding
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| |
Collapse
|
47
|
Jensen-Vargas E, Marizzi C. DNA Barcoding for Identification of Consumer-Relevant Fungi Sold in New York: A Powerful Tool for Citizen Scientists? Foods 2018; 7:E87. [PMID: 29890621 DOI: 10.3390/foods7060087] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 05/31/2018] [Accepted: 06/05/2018] [Indexed: 12/24/2022] Open
Abstract
Although significant progress has been made in our understanding of fungal diversity, identification based on phenotype can be difficult, even for trained experts. Fungi typically have a cryptic nature and can have a similar appearance to distantly related species. Moreover, the appearance of industrially processed mushrooms complicates species identification, as they are often sold sliced and dried. Here we present a small-scale citizen science project, wherein the participants generated and analyzed DNA sequences from fruiting bodies of dried and fresh fungi that were sold for commercial use in New York City supermarkets. We report positive outcomes and the limitations of a youth citizen scientist, aiming to identify dried mushrooms, using established DNA barcoding protocols and exclusively open-access data analysis tools for species identification. Our results indicate that the single-locus nuclear ribosomal internal transcribed spacer (ITS) DNA barcoding approach allowed for identification of only a subset of all of the samples at the species level, although the generated high-quality DNA barcodes were submitted to three different databases. Our results highlight the need for a curated, centralized, and open access ITS reference database that allows rapid third-party annotations for the benefit of both traditional research as well as the emerging citizen science community.
Collapse
|
48
|
Hou K, Watanabe M, Wang D, Han J, Li Y, Huo H. [Determination of 6-benzylaminopurine in edible mushrooms by solid liquid extraction with low-temperature partition and high performance liquid chromatography-mass spectrometry]. Se Pu 2018; 36:12-6. [PMID: 29582607 DOI: 10.3724/SP.J.1123.2017.09028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
A simple method based on solid liquid extraction with low-temperature partition (SLE-LTP) coupled with high performance liquid chromatography-mass spectrometry (HPLC-MS) was developed for the determination of 6-benzylaminopurine (6-BA) in edible mushrooms. The samples were extracted with acetonitrile followed by low-temperature partition at -30℃ for 4 h. The separation was performed on a Hitachi LaChrom C18 column (250 mm×4.6 mm, 5 μm) with 0.02 mol/L ammonium acetate (containing 0.1% (v/v) glacial acetic acid)-methanol (6:4, v/v) as the mobile phases with isocratic elution. The compound was detected in positive electrospray ionization mode, and quantified by external standard method. The results showed that the limit of detection (LOD, S/N>3) for the analyte was 0.006 mg/kg, and the limit of quantification (LOQ, S/N>10) was 0.02 mg/kg. The calibration curve showed good linear in the range of 0.05-2.0 mg/L, and the correlation coefficient (r2) was 1.0000. The spiked recoveries were between 81.3% and 93.7% with the relative standard deviations (RSDs, n=6) of 0.7%-2.4% at the spiked levels of 0.1 mg/kg and 0.5 mg/kg. The developed method is simple, reliable and can be applied for the accurate determination of 6-BA residue in edible mushrooms.
Collapse
|
49
|
Abstract
The heavy metal contents (Co, Cu, Fe, Mn, Ni, and Zn) of eight species of wild edible mushrooms from China were determined. The analyses were performed using inductively coupled plasma atomic emission spectrophotometry after microwave digestion. The contents of Co, Cu, Fe, Mn, Ni, and Zn in caps of mushroom samples were 0.7-7.2, 16.2-70.4, 371-1315, 12.5-29.8, 7.1-58.5, and 77.8-187.4 mg kg-1 dry matter (dm), respectively, while considerable differences were found to be 1.8-25.9, 9.8-36.3, 288-6762, 13.3-103.9, 5.9-78.7, and 38.7-118 mg kg-1 dm for stipes. The results indicated that higher levels of Co, Fe, and Ni were found in the mushrooms samples analyzed. Zinc and manganese levels were similar to previous reports, whereas Cu was lower than literature values. Correlation analysis suggested that significant correlations were found between the minerals determined and the greatest amount of contamination is associated with Co, Mn, Ni, and Fe. The results of this study indicate that heavy metal contents in mushroom species are mainly related to the mineral resources of sampling sites.
Collapse
Affiliation(s)
- Xuemei Wang
- a College of Agronomy and Biotechnology, Yunnan Agricultural University , Kunming , China
- b Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences , Kunming , China
| | - Honggao Liu
- a College of Agronomy and Biotechnology, Yunnan Agricultural University , Kunming , China
| | - Ji Zhang
- b Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences , Kunming , China
- c Yunnan Technical Center for Quality of Chinese Materia Medica , Kunming , China
| | - Tao Li
- d College of Resources and Environment, Yuxi Normal University , Yuxi , China
| | - Yuanzhong Wang
- b Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences , Kunming , China
- c Yunnan Technical Center for Quality of Chinese Materia Medica , Kunming , China
| |
Collapse
|
50
|
Širić I, Kasap A, Bedeković D, Falandysz J. Lead, cadmium and mercury contents and bioaccumulation potential of wild edible saprophytic and ectomycorrhizal mushrooms, Croatia. J Environ Sci Health B 2017; 52:156-165. [PMID: 28121267 DOI: 10.1080/03601234.2017.1261538] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Lead (Pb), cadmium (Cd), and mercury (Hg) contents in ten species of edible mushrooms in Trakošćan, Croatia were determined. In addition, the similarity between the studied species was determined by cluster analysis. The caps and stipes of the fruiting bodies were analysed separately. The analyses were carried out by inductively coupled plasma - optical emission spectrometry (ICP-OES). The greatest mean lead concentrations of 1.91 and 1.60 mg kg -1 were determined in caps and stipes of Macrolepiota procera. The greatest mean concentrations of cadmium (3.23 and 2.24 mg kg-1) were determined in caps and stipes of Agaricus campestris and of mercury (2.56 and 2.35 mg kg-1) in Boletus edulis. In terms of the anatomical parts of the fruiting body (cap-stipe), a considerably greater concentration of the analysed elements was found in the cap for all mushroom species. According to calculated bio-concentration factors, all the examined species were found to be bio-accumulators of Cd and Hg. On the basis of the accumulation of the studied metals, great similarity of mushroom species belonging to the same genus and partial similarity of species of the same ecological affiliation was obtained by cluster analysis.
Collapse
Affiliation(s)
- Ivan Širić
- a Department of Animal Science and Technology , University of Zagreb, Faculty of Agriculture , Zagreb , Croatia
| | - Ante Kasap
- a Department of Animal Science and Technology , University of Zagreb, Faculty of Agriculture , Zagreb , Croatia
| | - Dalibor Bedeković
- b Department of Animal Nutrition , University of Zagreb, Faculty of Agriculture , Zagreb , Croatia
| | - Jerzy Falandysz
- c Laboratory of Environmental Chemistry and Ecotoxicology , University of Gdańsk , Gdańsk , Poland
| |
Collapse
|