Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases

Krakowska, Agata; Zięba, Piotr; Włodarczyk, Anna; Kała, Katarzyna; Sułkowska-Ziaja, Katarzyna; Bernaś, Emilia; Sękara, Agnieszka; Ostachowicz, Beata; Muszyńska, Bożena

doi:10.1016/j.foodchem.2020.127084

Cited by 50 publications

(42 citation statements)

References 15 publications

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“…Standard curves were prepared for each of the tested bioelements using various concentrations of the standards (Merck, Germany). The mineralization process and F-AAS analysis were conducted following the previously published methods 46 .…”

Section: Methodsmentioning

confidence: 99%

Medicinal potential of mycelium and fruiting bodies of an arboreal mushroom Fomitopsis officinalis in therapy of lifestyle diseases

Fijałkowska

Muszyńska

Sułkowska-Ziaja

et al. 2020

Sci Rep

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Fomitopsis officinalis is a medicinal mushroom used in traditional European eighteenth and nineteenth century folk medicine. Fruiting bodies of F. officinalis were collected from the natural environment of Świętokrzyskie Province with the consent of the General Director for Environmental Protection in Warsaw. Mycelial cultures were obtained from fragments of F. officinalis fruiting bodies. The taxonomic position of the mushroom mycelium was confirmed using the PCR method. The presence of organic compounds was determined by HPLC–DAD analysis. Bioelements were determined by AF-AAS. The biochemical composition of the tested mushroom material was confirmed with the FTIR method. Antioxidant properties were determined using the DPPH method, and the antiproliferative activity was assessed with the use of the MTT test. The presence of indole compounds (l-tryptophan, 6-methyl-d,l-tryptophan, melatonin, 5-hydroxy-l-tryptophan), phenolic compounds (p-hydroxybenzoic acid, gallic acid, catechin, phenylalanine), and sterols (ergosterol, ergosterol peroxide) as well as trace elements was confirmed in the mycelium and fruiting bodies of F. officinalis. Importantly, a high level of 5-hydroxy-l-tryptophan in in vitro mycelium cultures (517.99 mg/100 g d.w) was recorded for the first time. The tested mushroom extracts also showed antioxidant and antiproliferative effects on the A549 lung cancer cell line, the DU145 prostate cancer cell line, and the A375 melanoma cell line.

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Section: Methodsmentioning

confidence: 99%

Medicinal potential of mycelium and fruiting bodies of an arboreal mushroom Fomitopsis officinalis in therapy of lifestyle diseases

Fijałkowska

Muszyńska

Sułkowska-Ziaja

et al. 2020

Sci Rep

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“…Apart from the compounds described in the previous sections, there is another molecule originating from mushrooms called lovastatin [69,70]. It acts as a precursor for a group of medicines used in the treatment of various diseases including atherosclerosis and dyslipidemia.…”

Section: Lovastatinmentioning

confidence: 99%

“…), respectively (Phillips et al, 2011). The highest ergosterol contents determined for selected medicinal mushrooms from Pleurotus genus reached 64.56 and 37.96 mg/100 g d.w. for fruiting bodies and mycelia from in vitro cultures of Pleurotus djamor, respectively [70].…”

Section: Vitamin D and Other Sterolsmentioning

confidence: 99%

“…The highest content of this micronutrient was observed in Calvatia utriformis, L. deliciosus, and Agaricus macrosporus (265.8, 231, and 221.3 mg/kg d.w., respectively) using atomic absorption spectroscopy. The content of zinc determined in selected mushrooms from Pleurotus genus ranged from 4.38 to 9.41 mg/100 g d.w. for fruiting bodies, and from 7.18 to 14.96 mg/100 g d.w. for mycelia from in vitro cultures [70].…”

Section: Zincmentioning

confidence: 99%

“…Many mushroom species are used for food preparation, moreover they are treated as functional food because they have health benefits beyond their nutritional value and therefore are used as natural medicines in many countries. Because of the rapid development of mushrooms farming, it is necessary to check at first the process of accumulation in in vitro conditions, and later used them in cultivations, and it is the routine schema in biotechnology [70,125].…”

Section: Review Of Antioxidant Components Present In Mushroom Extractmentioning

confidence: 99%

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Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

Podkowa

Kryczyk-Poprawa

Opoka

et al. 2020

Eur Food Res Technol

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There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.

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A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

et al. 2023

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Edible mushrooms are highly valued for both their culinary and medicinal properties. Unlike traditional condiments, the complex flavor of mushrooms is not determined by a single component, but rather by the potential synergistic actions of several different components and chemical interactions. However, only a limited number of edible mushroom flavor compounds have been examined in detail, leading to an incomplete understanding of their overall flavor profile. To address this knowledge gap, it is necessary to conduct further scientific research on edible mushroom flavors to maximize their utilization. This review aims to provide a comprehensive overview of the flavor substances found in edible mushrooms, including both volatile and nonvolatile compounds, as well as the mechanisms by which various processing methods affect flavor. Additionally, we will explore the various factors that hinder the development of edible mushroom flavors and recommend strategies to further advance the technological and theoretical understanding of these unique and valuable food ingredients. In summary, by enhancing our understanding of the complex and unique flavor profile of edible mushrooms, we can better leverage their full potential as a valuable culinary and medicinal resource.

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Selected edible medicinal mushrooms from Pleurotus genus as an answer for human civilization diseases

Cited by 50 publications

References 15 publications

Medicinal potential of mycelium and fruiting bodies of an arboreal mushroom Fomitopsis officinalis in therapy of lifestyle diseases

Medicinal potential of mycelium and fruiting bodies of an arboreal mushroom Fomitopsis officinalis in therapy of lifestyle diseases

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges

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