Novel Perspective of Medicinal Mushroom Cultivations: A Review Case for ‘Magic’ Mushrooms

Abstract

Fruiting bodies, mycelia, or spores in the form of extracts or powder of various medicinal mushrooms are used to prevent, treat, or cure a range of ailments and balance a healthy diet. Medicinal mushrooms are found in several genera of fungi and their fruit bodies, cultured mycelia, and cultured broth contains phytochemical constituents such as triterpenes, lectins, steroids, phenols, polyphenols, lactones, statins, alkaloids, and antibiotics. Edible mushrooms are considered functional foods that can be used as supplements for complementary and alternative medicines where the markets are growing rapidly. Several species of edible mushrooms possess therapeutic potential and functional characteristics. The psilocybin-containing types, sometimes known as magic mushrooms, have been utilized for generations by indigenous communities due to their hallucinogenic, medicinal, and mind-manifestation properties. Recent clinical research also convinces that these psychedelics have the potential to treat addiction, depression, anxiety, and other mental health concerns. This has escalated the demand for the natural products derived from the mushrooms of these sources, yet the agronomic aspect and biotechnology approaches to produce the active ingredients are not collectively documented. The objectives of this review article are to examine the general type and variation of therapeutic mushrooms, especially those belonging to the Psilocybe. The biotechnology approach for cultivation and the production of secondary metabolites is also appraised. The ultimate purposes are to provide guidance for farmers and companies to pursue sustainable ways to produce natural products for the development of functional food and pharmaceuticals and to support the alteration of the stigmatic drug concerns around psychedelic mushrooms.

Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products

“…The class of polyphenols known as flavonoids can also be present on mushrooms, at quantities of up to 3.0 mg per gram of dried matter. Homogentisic acid, benzoic acid (4-OH-benzoic, vanillic, protocatechuic, salicylic) and cinnamic acid derivatives (caffeic, ferulic, p-coumaric, myricetin and catechin) are some of the principal flavonoids reported in mushroom species [96]. However, some researchers affirm that edible mushrooms lack the enzymes necessary for synthesizing flavonoids, and studies have not found significant flavonoid absorption in cultivated fruiting bodies or mycelia grown in flavonoid-rich environments.…”

“…Numerous terpenes and terpenoids (terpenes with the addition of functional groups, usually oxygen-containing) can be obtained from medicinal mushrooms, and are responsible for their antioxidant, anti-inflammatory, anticancer activities, and immunomodulatory [96]. The mushroom extracts from Hypsizygus tessullatus (brown and white varieties) and Flammulina velutipes, for example, showed good antiproliferative activities against human breast cancer cell lines (CF-7 and MDA-MB-231 cell lines).…”

Chemical Diversity, Yield, and Quality of Aromatic Plants

“…Moreover, Sommano et al [27] presented novel perspectives on cultivating medicinal mushrooms. The fruiting bodies, mycelium, or spores in the form of extracts or powders of various medicinal mushrooms are used to prevent or treat many ailments and to balance a healthy diet.…”

Enzymatic activity of extracts from higher fungi for manufacturing fermented dairy products

“…К продуцентам микробных ферментов относят различные виды бактерий и грибов. В последнее время перспективными продуцентами протеолитических ферментов являются высшие базидиальные грибы (отдел Basidiomycоta), токсикологическая безопасность которых подтверждена Всемирной организацией здравоохранения [4]. Известно, что к этому отделу относятся грибы, разрушающие растительные субстраты.…”