Mushrooms as future generation healthy foods

Abstract

The potential of edible mushrooms as an unexploited treasure trove, although rarely included in known food guidelines, is highlighted. Their role in shielding people against the side effects of an unhealthy stylish diet is reviewed. Mushrooms complement the human diet with various bioactive molecules not identified or deficient in foodstuffs of plant and animal sources, being considered a functional food for the prevention of several human diseases. Mushrooms have been widely used as medicinal products for more than 2,000 years, but globally the potential field of use of wild mushrooms has been untapped. There is a broad range of edible mushrooms which remain poorly identified or even unreported which is a valuable pool as sources of bioactive compounds for biopharma utilization and new dietary supplements. Some unique elements of mushrooms and their role in preventative healthcare are emphasized, through their positive impact on the immune system. The potential of mushrooms as antiviral, anti-inflammatory, anti-neoplastic, and other health concerns is discussed. Mushrooms incorporate top sources of non-digestible oligosaccharides, and ergothioneine, which humans are unable to synthesize, the later a unique antioxidant, cytoprotective, and anti-inflammatory element, with therapeutic potential, approved by world food agencies. The prebiotic activity of mushrooms beneficially affects gut homeostasis performance and the balance of gut microbiota is enhanced. Several recent studies on neurological impact and contribution to the growth of nerve and brain cells are mentioned. Indeed, mushrooms as functional foods' nutraceuticals are presently regarded as next-generation foods, supporting health and wellness, and are promising prophylactic or therapeutic agents.

Metabolomic profiling, nutritional parameters and potential bioactive metabolites of the edible mushroom Tricholoma mesoamericanum

“…These compounds include alkaloids, carotenoids, enzymes, fatty acids, glycosides, lanostanoids, lectins, organic acids, phenolic compounds, polysaccharides, peptides, sterols, terpenoids, tocopherols, among others. They demonstrate diverse biological activities, including anti‐aging, anti‐microbial, anti‐oxidant, anti‐inflammatory, anti‐diabetic, anti‐cancer, anti‐parasitic, anti‐viral, and anti‐immunomodulatory properties (Bains et al ., 2021; Bell et al ., 2022; Bhambri et al ., 2022).…”

C-reactive Protein and Immunological Indices of Lectin Extract from Edible Fungus (Pleurotus tuber-regium) on Wounded Rats

“…These group involved self-healing processes of haemostasis, inflammation, proliferation/tissue remodelling and maturation processes [3,24]. The rats in these groups would be feeding maximally to maintain the selfhealing process [7]. When 36 mg/kg amoxicillin was administered to the rats, from week zero to the 3 rd week, there was a slight decrease in weight recorded as 22.4%.…”

“…With no treatment (-ve control) groups had 17.60 +0.31 mm wound cut on Day O, which gradually reduced to 0.80 + 0.32 mm on week 2. Complete healing was on week 3 with 0.00 + 0.00 mm, Rats in these groups were healed by undergoing the four processes of healing [37]; and with the available rat feeds provided [7].…”

“…Hence, 8 mg/kg lectin oral administration completely healed the wound for 2 weeks period, the same period amoxicillin used to heal the wound. However, oral administration of lectin was nutritional and added weight to the rats as noted on the weight column [7,3,36]; Topical application of the lectin extracts on the wounds (mm) had healing affects. Though complete healing was recorded in week 3 with 0.00 + 0.00 [39,40].…”

“…Lectins display an array of functions such as antifungal, anti-neoplastic, anti-inflammatory, anti-tumor, immunomodulatory, anti-insect and anti-viral activities [3,6,7]. Fungi have a large repository of lectins in which 82% of the lectins identified are from mushrooms [8,6].…”