Food and human health applications of edible mushroom by-products

Navarro-Simarro, Pablo; Gómez-Gómez, Lourdes; Ahrazem, Oussama; Rubio-Moraga, Ángela

doi:10.1016/j.nbt.2024.03.003

Cited by 9 publications

(1 citation statement)

References 132 publications

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“…These derivatives from fungi encompass bioactive compounds like polyphenols, peptides, and polysaccharides, which not only enrich flavors but also contribute to the creation of functional food items offering potential health advantages. This aligns with the ongoing trend of catering to health-conscious consumer preferences (Navarro-Simarro et al, 2024).…”

Section: Introductionsupporting

confidence: 60%

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

Sivamaruthi,

Sisubalan,

Kesika

et al. 2024

Journal of Food Science

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Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol‐lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost‐effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti‐glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health‐promoting properties.

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Section: Introductionsupporting

confidence: 60%