Antioxidant Compounds of the Edible Mushroom Pleurotus ostreatus

Selvamani, Shanmugaprakasham; El‐Enshasy, Hesham Ali; Dailin, Daniel Joe; Malek, Roslinda Abd; Hanapi, Siti Zulaiha; Ambehabati, Kugan Kumar; Sukmawati, Dalia; Leng, Ong Mei; Moloi, Neo

doi:10.6000/1927-3037.2018.07.01

Cited by 11 publications

(3 citation statements)

References 68 publications

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“…The fruit bodies of Pleurotus ostreatus are characterized by a high content of phenolic substances, beta-glucans, ergothioneine, lectin, glycopeptides, proteoglycans, and lovastatin [12]. These biologically active metabolites have antioxidant [14,15], anti-inflammatory [16,17], antihyperlipidemic [18], and antidiabetic [19,20] effects.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and lipid profile of mushroom powder. The morphology of the mushroom powder was studied by using X-ray microtomography. The surface of the particles was studied by using scanning electron microscopy. The identification of lipophilic components was carried out by using gas chromatography in a powder extract obtained under in vitro conditions simulating digestion. The FD powder extract, with the widest range of particle size distribution (17.7–2270.3 µm), represented flake shapes with a porous structure. In addition, particles with minimal sizes (17.7–35.4 µm) were recorded only in the FD powder extract. Among the samples, the representation of large granules (1135.5–2270.3 µm) was ranked in the order: MWD < SD < FD < HAD, where the MWD sample was characterized by a narrow particle size composition (35.4–1135.1 µm), whereas the HAD granules were characerizedd by a lamellar structure with multiple deformations. The MWD particles were fused microaglomerates, whereas the SD powder consisted of amorphous particles with a strongly wrinkled surface. Sixty compounds were identified in the lipophilic powder extracts. Regarding the number of compounds identified, the powder extracts were ranked in the order MWD > FD > HAD > SD. Based on the content of linoleic acid, the samples were ranked in the order HAD < MWD < FD < SD, and, based on the stearic acid concentration, they were ranked in the order FD < HAD < MWD < SD. Oleic acid was identified in the HAD and MWD powder extracts, and palmitic acid was only identified in the SD powder extract. According to the number of fatty acid esters, the extracts were ranked in the order SD < FD < MWD < HAD. As per the concentration, alkanes were obtained from HAD and MWD samples and fatty alcohols were obtained from the FD samples. Lipophilic substances with a possible undesirable effect were identified only in the FD and HAD powder extracts. The results of this study expand the currently limited knowledge about the effect of various drying methods on the structural properties of mushroom (Pleurotus ostreatus) powder and its lipophilic component. The new information obtained will contribute to better management of mushroom raw materials in terms of optimization, taking into consideration the manufacturer’s interest in the technological and functional properties of mushroom powders as a food ingredient or biologically active substance for the production of nutraceuticals.

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Section: Introductionmentioning

confidence: 99%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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“…On the other hand, the presence of ergosterol has been found in P. florida, P. djamor, and P. eryngii (Ragasa, 2018). Ergosterol is a precursor of vitamin D2 produced via exposure to UV light, and exhibits antioxidant activity and prevents cardiovascular diseases (Selvamani et al, 2018;González et al, 2021;Koutrotsios et al, 2022). P. florida also contains ergosterol peroxide and cerevisterol (Marquez-Fernandez et al, 2014;Ragasa et al, 2015) which have an inhibitory effect on the NO production, and in the peroxyl radical-scavenging activity (Ha et al, 2020).…”

Section: Lipidsmentioning

confidence: 99%

Overview of Pleurotus spp., edible fungi with various functional properties

Juárez-Hernández,

Pérez-Zavala,

Román-Reyes

et al. 2023

IFRJ

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Pleurotus fungi, also known as basidiomycetous fungi, have been a part of human culture for thousands of years. They exhibit anticancer, antitumor, antibacterial, and immunomodulatory effects, having biotechnological, medicinal, and aesthetic applications. They are also versatile, highly resistant to illnesses and pests, and do not require special growing conditions. These properties make them readily marketable, and can be found in supermarkets worldwide, generating multimillion-dollar sale revenues. The global edible mushroom market was valued at USD 5.08 billion in 2021, which is expected to grow to USD 6.43 billion in 2028. China produces about 87% of Pleurotus spp. globally; other Asian countries generate 12%, and Europe and America account for approximately 1%. Pleurotus spp. have distinct functional characteristics, including high protein content with a proper essential amino acid score pattern, dietary fibre profile, high amounts of vitamins (e.g., B and D) and minerals (e.g., Fe, Zn, Cu, and Se), and low fat. Therefore, Pleurotus spp. can provide alternative industrial tools. The present review discusses Pleurotus spp. as biotechnological tools for acquiring metabolites of interest, studying them, and analysing bioactive substances that can be used in various fields, including medicine and food.

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“…Polysaccharides isolated and identified from mushrooms differ in their physical-chemical properties such as in their water solubility, molecular weight, size of the molecule, and structure (Table 4). Recently, polysaccharides isolated from mushrooms have attracted increasing attention for their wide spectrum of biological properties, such as antioxidative, antitumor, immunomodulation (BRMs), and antiinflammatory effects (Selvamani et al 2018). The major pharmaceutical properties of mushrooms, i.e.…”

Section: Polysaccharidesmentioning

confidence: 99%

Mycochemicals in wild and cultivated mushrooms: nutrition and health

et al. 2021

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The mushrooms have contributed to the development of active ingredients of fundamental importance in the field of pharmaceutical chemistry as well as of important tools in human and animal health, nutrition, and functional food. This review considers studies on the beneficial effects of medicinal mushrooms on the nutrition and health of humans and farm animals. An overview of the chemical structure and composition of mycochemicals is presented in this review with particular reference to phenolic compounds, triterpenoids and sterols, fatty acids and lipids, polysaccharides, proteins, peptides, and lectins. The nutritional value and chemical composition of wild and cultivated mushrooms in Italy is also the subject of this review which also deals with mushrooms as nutraceuticals and the use of mushrooms in functional foods. The nutraceutical benefits of UV irradiation of cultivated species of basidiomycetes to generate high amounts of vitamin D2 is also highlighted and the ability of the muhsrooms to inhibit glycation is analyzed. Finally, attention is paid to studies on bioactivities of some Italian wild and cultivated mushrooms with particular reference to species belonging to the genus Pleurotus. The review highlights the potential of medicinal mushrooms in the production of mycochemicals that represent a source of drugs, nutraceutical, and functional food. Graphic abstract

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Antioxidant Compounds of the Edible Mushroom Pleurotus ostreatus

Cited by 11 publications

References 68 publications

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

Overview of Pleurotus spp., edible fungi with various functional properties

Mycochemicals in wild and cultivated mushrooms: nutrition and health

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