The use of fungi as food and in food processing, II

Gray, William D.; Çhristensen, C. M.

doi:10.1080/10408397209527138

Cited by 15 publications

(6 citation statements)

References 71 publications

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“…All Calvatia species are edible (Morris, 1987), but only in the immature state before the commencement of spore maturation and while the gleba is still firm and white (Gray, 1973;Rinaldi and Tyndalo, 1974;Grigson, 1978;Purkayastha and Chandra, 1985;Laessoe and Spooner, 1994). C. gigantea and C. utriformis are rated particularly high with respect to their organoleptic properties (Rinaldi and Tyndalo, 1974;Grigson, 1978;Christensen, 1981;Purkayastha and Chandra, 1985) and Legg (1987) placed C. gigantea (as Langermannia gigantea) in joint seventh position (with Cantharellus cibarius Fr.…”

Section: Culinary Usementioning

confidence: 99%

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The genus Calvatia (Gasteromycetes, Lycoperdaceae): A review of its ethnomycology and biotechnological potential

Coetzee¹,

Wyk²

2009

Afr. J. Biotechnol.

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Several members of the fungal puffball genus Calvatia Fr. have found widespread use amongst various cultures world-wide, especially as sources of food and/or traditional medicine. Hitherto the biotechnological potential of only a handful of Calvatia species, namely C. cyathiformis, C. craniiformis, C. excipuliformis, C. gigantea and C. utriformis has been investigated. However, despite promising results, information regarding the biotechnological potential of the rest of the genus, in particular the African species, is still completely lacking. In the hope that it might stimulate interest and further research on this topic, the current paper provides a brief overview of the literature pertaining to the importance of Calvatia to man in terms of its pathogenicity, its ecology and role as bioindicator, its food and nutritional value and also its potential as biotechnological tool in the pharmaceutical and other industries.

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Section: Culinary Usementioning

confidence: 99%

“…C. excipuliformis, C. craniiformis and C. cyathiformis have also been reported as good edible species (Mendoza, 1938;Gray, 1973;Rinaldi and Tyndalo, 1974;Christensen, 1981;Purkayastha and Chandra, 1985), while C. sculpta (Harkn.) Lloyd has been listed as a traditional food of the Central Miwok Indians of North America (Burk, 1983).…”

Section: Culinary Usementioning

confidence: 99%

The genus Calvatia (Gasteromycetes, Lycoperdaceae): A review of its ethnomycology and biotechnological potential

Coetzee¹,

Wyk²

2009

Afr. J. Biotechnol.

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“…The fruiting bodies of mushrooms are the most common edible form in the human diet (Gray, 1973), but the sclerotia of some mushroom species can also be consumed. The mycelia are less commonly utilized as a human food despite their shorter production time and comparable nutritional value to fruiting bodies (Litchfield, 1967;El-Kattan et al, 1991;Cheung, 1997b).…”

Section: Wild and Cultivated Edible Mushroomsmentioning

confidence: 99%

Nutritional Value and Health Benefits of Mushrooms

Cheung

2008

Mushrooms as Functional Foods

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“…Growing mushroom mycelium in liquid culture on a defined nutrient medium has long been a simple and fast alternative method to produce fungal biomass (Cirillo et al, 1960;Litchfield, 1967;Cheung, 1995). The fruiting bodies of edible mushrooms are commonly used in human diets as a source of protein (Gray, 1973) and mycelia have already showed comparable nutritional values to mushroom and fruiting bodies (Hadar and Cohen-Arazi, 1986). Also some mycelia antioxidant properties were described (Mau et al, 2004), but little information is available about the influence of the culture medium on mycelium production and antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources

Barros

Ferreira

Baptista

2008

Food sci. technol. int.

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This article reports the first approach to the antioxidant potential evaluation of the edible mushroom Leucopaxillus giganteus mycelium obtained in the presence of four different carbon sources: glucose, sucrose, fructose and mannitol. Despite the use of Leucopaxillus mushroom species in chemical industry for extraction of clitocybin antibiotic, the production of its mycelium for pharmacological applications has not been explored. The concentration of antioxidant compounds increased along the growth time as a response to the oxidative stress and therefore free radicals production. The aldohexose glucose proved to be the most appropriate carbon source to increase antioxidant activity, leading to the highest phenols content and lowest EC 50 values. Significant negative linear regressions were established between phenols and flavonoids contents, and antioxidant activity, which support that the extracts mechanism of action for the different antioxidant activity assays may be identical, being related with the content in those compounds and their free radical scavenging activity.

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The use of fungi as food and in food processing, II

Cited by 15 publications

References 71 publications

The genus Calvatia (Gasteromycetes, Lycoperdaceae): A review of its ethnomycology and biotechnological potential

The genus Calvatia (Gasteromycetes, Lycoperdaceae): A review of its ethnomycology and biotechnological potential

Nutritional Value and Health Benefits of Mushrooms

Phenolics and Antioxidant Activity of Mushroom Leucopaxillus giganteus Mycelium at Different Carbon Sources

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