Spent coffee grounds influence on <i>Pleurotus ostreatus</i> production, composition, fatty acid profile, and lignocellulose biodegradation capacity

Alsanad, Mohammed A.; Sassine, Y.N.; Sebaaly, Zeina El; Fayssal, Sami Abou

doi:10.1080/19476337.2020.1845243

Cited by 27 publications

(26 citation statements)

References 28 publications

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“…The stages of mycelia colonization (50% MC and 100% MC) were determined after observing and recording the time when half or all 5 × 5 cm squares drawn on bags were covered by mycelial patches, as described by Alsanad et al [18]. The time to pinhead initiation (PN) and to first harvest (H1) were recorded as the number of days after spawning (DAS).…”

Section: Evaluation Of Mushroom Productionmentioning

confidence: 99%

“…The mushroom capacity to absorb chemical compounds from the used substrate and the correlation between mushroom's and substrate's chemical composition has been demonstrated in a number of early reports [14,[20][21][22][23]. For instance, Abou Fayssal et al [17] and Alsanad et al [18] tested the potential of using abandoned OLPR or SCG on the production and nutritional value of P. ostreatus production, and demonstrated a direct impact of the substrate composition on the mushroom's fatty acids profile. However, the combined use of both types of agro-industrial residues (OLPR and SCG) in P. ostreatus growth substrate is not reported yet.…”

Section: Introductionmentioning

confidence: 99%

“…The production of a lower fat and sodium mushrooms with cardiovascular protection properties was also demonstrated. In the same vein, Alsanad et al [18] found that recycling of spent coffee grounds (SCG) wastes by introducing them in oyster production is a method to reduce the negative impact of their disposal on the environment and to produce mushrooms of improved nutritional value.…”

Section: Introductionmentioning

confidence: 99%

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Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value

et al. 2021

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No previous study assessed the combined effect of olive pruning residues (OLPR) and spent coffee grounds (SCG) on P. ostreatus production and nutritional value. The aim of this study was to determine the capacity of P. ostreatus to degrade lignocellulosic nature of combined OLPR and SCG as well as their resultant nutrient composition. A complete randomized design was adopted with five treatments: S1:100%wheat straw (WS) (control), S2:33%WS+33%SCG+33%OLPR,S3:66%WS+17%SCG+17%OLPR,S4:17%WS+66%SCG+17%OLPR, and S5:17%WS+17%SCG+66%OLPR, and ten replicates per treatment. Substrate’s and mushroom’s composition were analyzed on chemical scale, including fatty acids and heavy metals profiles, following international standards. Only S1, S2, and S3 were productive, with comparable biological yield, economical yield, and biological efficiency. Organic matter loss decreased with increasing proportions of OLPR and SCG. Percentage lignin loss was higher in S1 than in S2 and S3 (53.51, 26.25, and 46.15% respectively). Mushrooms of S3 had some enhanced nutritional attributes compared to control: decrease in fat, increase in protein, increase in monounsaturated fatty acids, and lower zinc accumulation. Lead was less accumulated in S2 than S1 mushrooms. Sodium content of mushroom decreased in S2 and S3. The latter substrates yielded mushrooms with lower polyunsaturated fatty acids (PUFA) and higher saturated fatty acids (SFA) contents. All mushrooms had a valuable PUFA/SFA. This study suggests using OLPR and SCG in low proportions as nutritional supplements to the commercial wheat straw.

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Section: Evaluation Of Mushroom Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value

et al. 2021

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“…Among them, SCG are the main by-product remaining after processing coffee in the coffee beverage market, accounting for 50% of the total coffee bean production, and SCG generation is increasing daily with increases in coffee consumption [2]. Extensive attempts have been made to utilize SCG industrially, such as in active substance extraction [3], mushroom cultivation [4], and bioethanol production [1]. Despite these possibilities, the industrial application of SCG is still insufficient.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Immunostimulatory Activities of a Submerged Culture of Cordyceps sinensis Using Spent Coffee

Han

Kim

Lee

et al. 2021

Foods

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Spent coffee grounds (SCG) are inexpensive materials that have been used as a source of antioxidants and polysaccharides with immunostimulatory activity. In this study, we performed a microbial fermentation of SCG using Cordyceps sinensis and investigated the radical scavenging and immunostimulatory activity of fermented SCG. SCG fermentation using C. sinensis was performed at 25 °C for 8 d. The polyphenol content of the fermented SCG increased from 1022.4 to 1562.0 μg/mL. The glucosamine content of the mycelia also continuously increased during fermentation. The main polyphenol compounds of fermented SCG were chlorogenic acid and p-coumaric acid, which were increased by fermentation. Fermented SCG also showed significantly higher content of chlorogenic acid isomers than unfermented SCG. The fermented SCG exhibited significantly higher 2,2-diphenyl-2-picrylhydrazyl hydrate (half maximal inhibitory concentration: IC50, 0.37 mg/mL) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (IC50, 0.93 mg/mL) radical scavenging activities than those of the control (0.54 mg/mL and 1.20 mg/mL, respectively; p < 0.05). The fermented SCG stimulated macrophages and promoted the production of various immunostimulatory cytokines (IL-12, IL-6, and TNF-α) compared to control; therefore, microbial fermentation of SCG using C. sinensis is an effective means of generating antioxidant and immunostimulatory materials.

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“…Mushrooms grow on agricultural wastes by secreting enzymes to digest the surrounding foodstuffs and get their nutrients from the substrate 44 . Therefore, their nutritional composition will largely depend on the chemical composition of the growing substrate [7][8][9][10][11][12] . In early studies, the changes in mushroom nutritional composition were mostly addressed when various nutrient additives were applied at spawning.…”

Section: Resultsmentioning

confidence: 99%

Nano urea effects on Pleurotus ostreatus nutritional value depending on the dose and timing of application

Sassine

Naim

Sebaaly

et al. 2021

Sci Rep

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The work investigated the effect of Lithovit-Urea50 on the composition of Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) cultivated on spent oyster substrate mixed with wheat straw (1:1, w/w mixture). The product was applied in different doses (C1: 3 g kg−1 and C2: 5 g kg−1) at three distinct timings (t1: at spawning, t2: after first harvest, t3: at spawning and after first harvest). Protein and fiber contents increased respectively by 0.64 and 0.2% in C1t1 and by 0.46 and 0.8% in C2t2 compared to control (C0t0). Total carbohydrates increased by 0.48–3.76%. Sucrose and glucose contents decreased in the majority of treatments, while fructose increased in C2t1 (by 0.045%). Essential amino acids were the highest in C1t1, wherein respective improvement of 0.31, 0.10, 0.05, 0.21, 0.18, and 0.09% compared to C0t0. Similarly, C1t1 was superior in non-essential amino acids. Potassium, sodium, calcium, iron, and copper contents decreased in all treatments, with minor exceptions, zinc decreased in C1t1 and C2t1, while nickel and lead increased in all treatments. Conclusively, despite important ameliorations in the mushroom nutritional value, mostly in C1t1, the product should be further tested in lower doses (< 3 g kg−1) to counteract its effect on heavy metal bioaccumulation.

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Spent coffee grounds influence on Pleurotus ostreatus production, composition, fatty acid profile, and lignocellulose biodegradation capacity

Cited by 27 publications

References 28 publications

Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value

Combined effect of olive pruning residues and spent coffee grounds on Pleurotus ostreatus production, composition, and nutritional value

Antioxidant and Immunostimulatory Activities of a Submerged Culture of Cordyceps sinensis Using Spent Coffee

Nano urea effects on Pleurotus ostreatus nutritional value depending on the dose and timing of application

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