Pleurotus Genus as a Potential Ingredient for Meat Products

Abstract

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.

In Vitro Fermentation of Pleurotus eryngii Mushrooms by Human Fecal Microbiota: Metataxonomic Analysis and Metabolomic Profiling of Fermentation Products

“…These bacterial metabolites can be transported into colonocytes or to other parts of the body via blood circulation and exert various beneficial or deleterious physiological effects on the gut, liver, and other peripheral organs and tissues [ 66 ]. Pleurotus mushrooms are a significant source of proteins [ 67 ], therefore, as expected, microbiome-induced proteolytic metabolites such as BCAAs (leucine, isoleucine, valine, and alanine) were abundant in the post-fermentation PE samples ( Figure 8 and Figure 9 ). In accordance with our findings, a high-protein diet is accompanied by excessive BCAAs production and increased abundance of Bacteroidaceae and Prevotellaceae [ 68 ].…”

Exploring the Bioactive Mycocompounds (Fungal Compounds) of Selected Medicinal Mushrooms and Their Potentials against HPV Infection and Associated Cancer in Humans

“…P. Kumm. is widely used in the prevention of many diseases and in meat product correction as a novel ingredient [ 87 ]. Ergosterol peroxide isolated from P. ostreatus showed a loss of viability in HeLa and CaSki cervical cell lines with its increased dose.…”

Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts

“…These edible mushrooms are consumed worldwide, not only for their sensorial characteristics but also for their valuable nutrient composition; they are low in calories and fat, and rich in protein, dietary fibre, and vitamins [ 1 , 2 , 3 , 4 ]. Furthermore, in recent decades, potential biological activities such as anti-inflammatory, anticancer, hyperglycaemic, antibacterial, and antioxidant actions have been proven [ 5 , 6 , 7 , 8 , 9 ]. These potential health effects are attributed to the presence of secondary metabolites [ 7 ].…”