Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine

Abstract

Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism.

Structural Features and Immunomodulatory Effects of Water-Extractable Polysaccharides from Macrolepiota procera (Scop.) Singer

“…Water-extractable PSs from the wild parasol mushroom have exhibited antioxidant and prebiotic activities in vitro, but their structure and immunomodulatory effects have not been elucidated [ 36 , 37 ]. Interestingly, the chemical profile, health-promoting effects, production, conservation, and use of the parasol mushroom as food have been reviewed, but information on the structural features and immunomodulating activity of its PSs is missing [ 38 ]. It is not known whether the chemical composition and immunomodulatory activity of PSs obtained from submerged cultures of MP differ from those of the wild mushroom, which is widely consumed.…”

Antagonistic Activity of Macrolepiota sp. CS185 against Post-Harvest Fungi of Fig Fruits (Ficus carica L.)

“…Such fungicides have shown notable inhibitory activities against phytopathogens, such as Gibberella zeae, Sclerotinia sclerotiorum, and Rhizoctonia cerealis [35]. Likewise, Macrolepiota genus has shown great potential to produce bioactive compounds [36], along with other biological characteristics, such as antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects [37]. However, studies associated with their capacity as biocontrol agents are limited or lacking in the existing literature.…”