The Effect of Edible Mushroom on Health and Their Biochemistry

Abstract

Edible mushrooms are fungi that can be seen with the naked eye and are relatively easy to gather by hand. This review article highlights the health benefit and the biochemistry of several mushroom species. Agaricus bisporus, Pleurotus species. Lentinus edodes, and Volvariella species are the most acceptable varieties among the cultivated mushroom. Various biochemical methods such as methanol, ethanol, and water extract of different parts of the edible mushroom in the laboratory have been applied to determine and/or quantify the presence and effectiveness of their chemical compounds, food value, and medicinal properties. They contain varying amounts of carbohydrates, proteins, nucleic acids, lipids, minerals, terpenoids, phenolic compounds, steroids, and lectins and vitamins, as well as lowering cholesterol levels in the body. Due to the presence of those vital nutrients, mushrooms are the best food item with high nutritional value. These compounds have a wide range of therapeutic effects and can act as immunomodulatory, anticarcinogenic, antiviral, antioxidant, and anti-inflammatory agents. Routine consumption of edible mushrooms would give adequate protection due to the presence of all the necessary nutrients from them. Therefore, edible mushrooms are herbal antibiotics to many diseases as well as various cancers of humans.

Bioactivity of Biomass and Crude Exopolysaccharides Obtained by Controlled Submerged Cultivation of Medicinal Mushroom Trametes versicolor

“…The easily digestible proteins of mushrooms are determined as the main carrier of the mushroom’s nutritional value because they could provide all essential amino acid requirements [ 68 ]. Apart from the nutritional value, there are reports about bioactive proteins and peptides demonstrating pharmacological potential [ 68 , 85 , 86 , 87 ]. The protein content of the wild fruiting body and mycelium biomass obtained through submerged cultivation usually varies.…”

Analysis of Biochemical and Genetic Variability of Pleurotus ostreatus Based on the β-Glucans and CDDP Markers

“…The fact is that glucans have a positive effect on human health [ 5 , 54 , 55 ]. However, the priority scientific focus is on β-glucans.…”

Nutritional Value, Medicinal Importance, and Health-Promoting Effects of Dietary Mushroom (Pleurotus ostreatus)

“…According to [5], in recent decades the use of mushrooms has interestingly increased in the pharmaceutical industry, nutraceutical, and cosmeceutical business sectors. Edible mushrooms are more highly nutritional than any fruits and vegetables and have been eaten for their texture and enjoyable flavor, and therapeutic properties for many years [6]. e study reported that there are several oyster mushroom species i.e., Agaricus bisporus, Pleurotus species, Lentinus edodes, and Volvariella species which are the most acceptable varieties among the cultivated mushroom considering their health benefit and the biochemistry properties [6].…”

“…ostreatus cultivation has so many advantages over other edible mushrooms [8]. ese are as follows: (1) grows fast under a wide range of temperatures (10 °C to 30 °C) and pH (6)(7)(8) [8], (2) secretes a wide range of enzymes that are capable of degrading lingo-cellulosic biomass of substrates [12], (3) has high-yield potential and high nutritional value and medicinal importance, (4) demands a few environmental control, (5) can colonize substrates in a shorter time, and (6) does not need composting of its substrate. Moreover, their fruiting bodies are not often attacked by any diseases and pests, they can be cultivated in general in simple and cheap ways, and their cultivation needs only pasteurization which is cheap and does not require a more expensive method like sterilization [8].…”