Biological and pharmaceutical activities of mushroom β-glucan discussed as a potential functional food ingredient

Khan, Asma Ashraf; Gani, Adil; Khanday, Firdous A.; Masoodi, F.A.

doi:10.1016/j.bcdf.2017.12.002

Cited by 79 publications

(42 citation statements)

References 147 publications

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“…BCAAs are necessary for the synthesis of proteins and consequently for the production of immunoglobulins, cytokines and their receptors. Thus, BCAAs availability in the diet is of importance since they also exhibit a significant immunoregulating role [ 38 ], which is already well established for mushrooms beta-glucans [ 39 , 40 ]. In the present study the highest concentrations of free BCAAs were recorded in P. ostreatus fruitbodies, followed by P. eryngii and P. nebrodensis ; P. ostreatus LGAM 11 cultivated on GM demonstrated the highest value (31.73 mg/g dw), while P. ostreatus LGAM 14 cultivated on OL produced mushrooms with higher amounts of BCAAs (23.19 mg/g dw) than those grown on WS (15.64 mg/g dw).…”

Section: Resultsmentioning

confidence: 99%

Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

et al. 2020

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Previous studies have demonstrated the feasibility of employing by-products of the olive and wine sectors for the production of Pleurotus mushrooms with enhanced functionalities. In this work we investigated the influence of endogenous and exogenous factors on free amino acids (FAAs) profile of Pleurotus ostreatus, P. eryngii and P. nebrodensis mushrooms produced on wheat straw (WS), alone or mixed with grape marc (GM), and on by-products of the olive industry (OL). Overall, 22 FAAs were determined in substrates and mushrooms, including all the essential amino acids, the neurotransmitter γ-aminobutyric acid (GABA) and ornithine. On a dry weight (dw) basis, total FAAs ranged from 17.37 mg/g in P. nebrodensis to 130.12 mg/g in P. ostreatus samples, with alanine, leucine, glutamine, valine and serine predominating. Similar distribution patterns were followed by the monosodium glutamate (MSG)-like, sweet and bitter FAAs. Significant differences in FAAs level were observed among the species examined and among the cultivation substrates used. Principal Component Analysis (PCA) performed on the entire FAAs profile of six Pleurotus strains, clearly separated P. ostreatus from P. eryngii and P. nebrodensis, in accordance to their phylogenetic affinity. This is the first report of FAAs in P. nebrodensis.

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Section: Resultsmentioning

confidence: 99%

Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

et al. 2020

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“…[1][2][3][4] Bakery products such as bread, cakes and biscuits are consumed all over the world and the enrichment of these products with the vitamin, mineral, polyphenols and fibres may be achieved through the incorporation of rich sources. Dried mushrooms are one of these sources, which have great potential [5][6][7][8][9] (Figure 1). Rai and Arumuganathan [10] studied the value-added products from the mushrooms.…”

Section: Introductionmentioning

confidence: 99%

Characterization of different mushrooms powder and its application in bakery products: A review

Salehi

2019

International Journal of Food Properties

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Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular food products, consumed by a wide range of people all over the world, due to their varied tastes, relatively long shelf-life and lowcost. Enrichment of these products with vitamins, mineral, protein, polyphenols and fibres may be achieved by incorporation of rich sources. Powdered Mushrooms are one of these sources that have great potential. This paper reviews the effect of different mushrooms powder on the nutritional, rheological, physicochemical, textural and quality characteristics of the bakery products. Addition of mushroom powder contributes to the higher content of vitamins, mineral (calcium, potassium, magnesium, phosphorus, iron, copper, zinc and manganese), polyphenols, crude fibre and protein content in the bakery products. The crumb colour, physicochemical and textural properties of bread, cakes and biscuits were affected by the replacement of wheat flour with mushroom powder. According to sensorial analysis results, the 4-10% mushrooms powder in bakery products showed the best sensory properties.

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“…Earlier studies have shown that β-glucans are the leading biologically active compounds of medicinal mushrooms [ 64 , 71 ]. It was found that the β-glucan content in the fruiting bodies of mushrooms grown in a controlled environment [ 33 , 43 ], as well as on specimens from the natural environment [ 67 ], may depend on the species, substrate components, environmental conditions and even mycelium strains obtained from various in vitro cultures [ 31 , 56 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Polish Wild Mushrooms as Beta-Glucan Sources

Mirończuk-Chodakowska

Witkowska

2020

IJERPH

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Mushroom beta-glucans show immunomodulatory, anticancer and antioxidant features. Numerous papers have been published in the last years on fungal polysaccharides, especially beta-glucans, demonstrating their various biological activities. However substantial data about beta-glucan contents in many mushroom species, especially wild mushrooms, are still missing. Therefore, the main objective of the study was to evaluate β-glucans in 18 species of wild mushrooms and three species of commercial mushrooms for comparison purposes. The contents of β-glucans were determined by the Megazyme method and with the Congo red method, which differ in analytical procedure. Among wild mushrooms, the highest mean β-glucan content assessed with the Megazyme method was found in Tricholoma portentosum (34.97 g/100 g DM), whereas with the Congo red method in Lactarius deliciosus (17.11 g/100 g DM) and Suillus grevillei (16.97 g/100 g DM). The β-glucans in wild mushrooms assessed with the Megazyme method were comparable to commercial mushrooms, whereas β-glucans assessed with the Congo red method were generally higher in wild mushrooms, especially in Russula vinosa, L. deliciosus and S. grevillei. This study indicates wild mushrooms as interesting material for β-glucan extraction for food industry and medicinal purposes.

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Biological and pharmaceutical activities of mushroom β-glucan discussed as a potential functional food ingredient

Cited by 79 publications

References 147 publications

Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products

Characterization of different mushrooms powder and its application in bakery products: A review

Evaluation of Polish Wild Mushrooms as Beta-Glucan Sources

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