Mushrooms and Truffles: Role in the Diet

Saritha, K.; Prakash, Bhanu; Khilare, V. C.; Khedkar, G.D.; Reddy, Y. Mohan; Khedkar, C.D.

doi:10.1016/b978-0-12-384947-2.00473-6

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Nowadays, mushrooms are used in medicine, pharmacy, food, and fermentation fields; they are considered a rich source of protein because they contain all essential amino acids, plus fiber and little fat. Likewise, they provide significant amounts of vitamins and bioactive compounds, such as unsaturated fatty acids, phenolic compounds, tocopherols, and carotenoids [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Pleurotus Genus as a Potential Ingredient for Meat Products

Torres-Martínez

Vargas-Sánchez

Torrescano-Urrutia

et al. 2022

Foods

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Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.

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Section: Introductionmentioning

confidence: 99%

Pleurotus Genus as a Potential Ingredient for Meat Products

Torres-Martínez

Vargas-Sánchez

Torrescano-Urrutia

et al. 2022

Foods

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“…The mushroom market is expected to rise because of nutritional and potential health benefits, including awareness, oral health, weight control, and reduced cancer risk. Mushrooms and truffles are also alleged to exert an immunomodulatory effect through interaction with the gut microbiota (Saritha et al, 2016). Hall et al (2003) describe mushrooms in a far more realistic portrait as'' Every fungus has a Featured fruiting body, large enough to be picked'' (Pérez-Moreno and Martínez-Reyes, 2014).…”

Section: Introductionmentioning

confidence: 99%

Study Cytotoxicity, Antibacterial Activity, and Compositions by Ft-Ir and Gc-MS for Organic Extract of White Iraqi Desert Truffle Tirmania Nivea

Hachim¹,

Hateet²,

Muhsin³

2020

PTQ

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The purpose of the present work aimed at exploring the potential biochemical components and biological activities of an organic extract of the white truffle Tirmania nivea collected from the Iraqi desert, then test the organic extract against the Cytotoxicity on Human Larynx carcinoma cells and selected strains of pathogenic bacteria. Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry GC/MSS were used to analyze mycochemical compositions. The antibacterial activity and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was investigated using a disk diffusion agar method. The truffle extract's cytotoxicity effect against the larynx cell line (Hep-2) was assessed by the MTT assay (in vitro). FTIR results provided the presence of phenol, carboxylic acid, and alkane's functional group, The GC-MS analysis of T. nivea disclose the existence of nineteen compounds that can contribute to the pharmaceutical properties of the truffle. As for antibacterial activity result, A growth inhibition activity of truffle extract at (18-40 mm inhibition zones) against the tested pathogenic bacterial strains was detected, which minimum inhibitory concentration values ranged from 3.12 to 6.25 mg/mL for Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) Respectively. The results of cytotoxicity shown that the organic truffle extract exhibited a high inhibitory rate (52.685%) against cell line (Hep-2) at a concentration of 1.56 ?g/mL. In this work, the results showed that the organic extracts of T. nivea are very promising as cancer cytotoxicity and antibacterial agent for future medical applications.

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Application of Fungi as Meat Alternatives in Industry: Mini Review

Kee¹,

Hock²,

Yee³

et al. 2022

J Exp Bio & Ag Sci

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Human consumption has outpaced meat production and manufacturing due to the rising human population and limited land for livestock agriculture. Meat consumption can have negative effects on human health, but meat production can negatively affect the environment by causing global warming and water pollution. Hence, this study produces the idea of using fungus as an alternative to replacing meat. Fungus is an ideal choice as a meat replacement because it has high nutritional content and a fast growth rate. The main objective of this review was to assess the nutritional potential of nine fungal species namely Fusarium venenatum, Neurospora intermedia, Tuber sp., Xerocomus badius, Ganoderma lucidum, Pleurotuseryngii, Agaricus bisporus, Pleurotus sajor-caju and Lentinula edodes and to determine which species is the best candidate for meat replacement. The nutritional values, toxicity, and growth rate of each fungus were assessed. Comparative data analysis suggests that F. venenatum, N. intermedia, P. eryngii, A. bisporus, P. sajor-caju, and L. edodes are found suitable for producing fungi-based meat.

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Mushrooms and Truffles: Role in the Diet

Cited by 3 publications

References 5 publications

Pleurotus Genus as a Potential Ingredient for Meat Products

Pleurotus Genus as a Potential Ingredient for Meat Products

Study Cytotoxicity, Antibacterial Activity, and Compositions by Ft-Ir and Gc-MS for Organic Extract of White Iraqi Desert Truffle Tirmania Nivea

Application of Fungi as Meat Alternatives in Industry: Mini Review

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