Worldwide basket survey of multielemental composition of white button mushroom Agaricus bisporus

Siwulski, Marek; Budka, Anna; Rzymski, Piotr; Gąsecka, Monika; Kalač, Pavel; Budzyńska, Sylwia; Magdziak, Zuzanna; Niedzielski, Przemysław; Mleczek, Patrycja; Mleczek, Mirosław

doi:10.1016/j.chemosphere.2019.124718

Cited by 29 publications

(16 citation statements)

References 42 publications

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“…It is well established that contamination of mushrooms for human consumption varies between species, most likely due to interspecies differences in biological features, but also because it is largely driven by abiotic conditions, predominantly the pollution of forest soil, in the case of wild mushrooms, or overgrown substrate, as regards cultivated forms. The present study employed the ICP-OES, frequently utilized in studies on elemental content in mushrooms [5,7,8,18,35], and demonstrated that in terms of metal contamination, wild edible mushrooms in Poland pose a greater risk than popular cultivated species available on the market. Comparison of mean element content in wild and cultivated mushrooms indicated that the former reveal increased levels of the majority of relevant trace elements toxic to humans: Al by 19% (with the highest content in B. edulis and I. badia), As by 20% (with the highest content in B. edulis and S. bovinus), Cd by 225% (with the highest content in B. edulis and L. scabrum), Hg by 609% (with the highest content in B. edulis and S. bovinus).…”

Section: Discussionmentioning

confidence: 93%

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A comparison of toxic and essential elements in edible wild and cultivated mushroom species

Mleczek

Budka

Siwulski

et al. 2021

Eur Food Res Technol

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The multi-elemental composition of 4 edible wild-growing mushroom species that commonly occur in Polish forests was compared to 13 cultivated mushroom species available in trade. A considerable variation in the macroelements content was revealed with cultivated species containing higher amounts of macroelements. The mean content of B, Co, Cr, Fe, Pb, Pr, Pt, Sb, Sm, Sr, Te, and Tm was higher in cultivated mushroom species, while the opposite was noted for Ba, Cd, Cu, Hg, La, Mo, Sc, and Zn. Selected cultivated forms exhibited increased content of Al (F. velutipes), As (H. marmoreus, F. velutipes), Ni (P. ostreatus, A. polytricha, H. marmoreus), and Pb (P. ostreatus, A. polytricha, F. velupites, and L. edodes). Wild-growing species, B. boletus, I. badia, and S. bovinus contained high Hg levels, close to or exceeding tolerable intakes. Compared to cultivated mushrooms, they also generally revealed a significantly increased content of Al (with the highest content in B. edulis and I. badia), As and Cd (with the highest content in B. edulis and S. bovinus in both cases). In turn, the cultivated mushrooms were characterized by a higher content of Ni (particularly in A. bisporus) and Pb (with the highest content in P. eryngii). The exposure risks may, however, differ between wild and cultivated mushrooms since the former are consumed seasonally (although in some regions at a high level), while the latter are available throughout the year. Both cultivated and wild-growing mushrooms were found to be a poor source of Ca and Mg, and only a supplemental source of K, Cu, Fe, and Zn in the human diet. These results suggest that mushrooms collected from the wild or cultivated, should be consumed sparingly. The study advocates for more strict monitoring measures of the content of toxic metals/metalloids in mushrooms distributed as food, preferentially through the establishment of maximum allowance levels not limited only to a few elements and mushroom species.

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Section: Discussionmentioning

confidence: 93%

“…Numerous previous studies have separately explored element content in fruiting bodies of wild and cultivated mushrooms [7,[32][33][34][35]. In both cases, increased levels of toxic or potentially toxic elements were reported [12].…”

Section: Discussionmentioning

confidence: 99%

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

Mleczek

Budka

Siwulski

et al. 2021

Eur Food Res Technol

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“…Due to the various beneficial effects of mushrooms on human health, consumers have been increasingly incorporating them into their diet, generating a notable increase in their production and consumption [ 3 ]. To maintain the bioactive compounds and/or secondary metabolites responsible for these properties, adequate preservation techniques are required to maintain the quality and extend the shelf life of fresh mushrooms [ 11 ].…”

Section: Characteristics Of Mushroomsmentioning

confidence: 99%

“…According to the FAOSTAT database, world production of mushrooms and truffles has increased from 7.5 million tons in 2009 to 11.8 million tons in 2019 [ 2 ]. Due to the recognition of their beneficial effects on human health derived from their bioactive compounds and nutraceutical compounds, mushrooms are considered a functional food and a source of nutraceuticals [ 3 ]. They are also an attractive food for vegetarians because they contain essential amino acids found in animal proteins [ 4 ] and are considered the only natural source of vitamin D 2 for vegetarians and vegans.…”

Section: Introductionmentioning

confidence: 99%

“…They are also an attractive food for vegetarians because they contain essential amino acids found in animal proteins [ 4 ] and are considered the only natural source of vitamin D 2 for vegetarians and vegans. For these reasons, consumers have been increasingly incorporating them into their diet, stimulating a notable increase in their production and consumption [ 3 ]. Per capita consumption of mushrooms has increased from 1 kg in 1997 to around 4 kg in 2012 [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

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The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

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Protective effect of Agaricus bisporus mushroom against maternal and fetal damage induced by lead administration during pregnancy in rats

Caetano,

Frattes,

Segato

et al. 2023

Birth Defects Research

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IntroductionLead (Pb) is a toxic pollutant, which can affect different tissues of the human body. The use of natural elements, as medicinal mushroom can reduce the toxic effects of Pb.ObjectiveWe evaluated, through preclinical tests, the oral co exposures to mushroom Agaricus bisporus (Ab) by gavage and Pb in drinking water, and the capability of Ab be a protective agent for both pregnant rats and their fetuses.MethodsFemale Wistar rats were divided into four groups (n = 5/group): Group I—Control; Group II—Ab 100 mg/kg; Group III—Pb 100 mg/L; Group IV—Ab +Pb −100 mg/kg +100 mg/L. Exposure was performed until the 19th day of gestation. On the 20th day, pregnant rats were euthanized, and the outcomes evaluated were weight gain; hematological profile; biochemical markers; oxidative stress markers; reproductive capacity; and embryo fetal development.ResultsThe characterization of mushrooms reveals them to be a valuable source of nutrients. However, Pb ingestion resulted in reduced weight gain and negative impacts on hematological and biochemical parameters. Fortunately, co administration of mushrooms helped to mitigate these negative effects and promote recovery. The mushroom also showed antioxidant activity, improving parameters of oxidative stress. In addition, Ab partially recovered the damage in fetal morphology and bone parameters.ConclusionOur findings indicated that the co administration of Ab improved the toxicity caused by Pb, and the mushroom could be used as a natural alternative as a protective/chelator agent.

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Worldwide basket survey of multielemental composition of white button mushroom Agaricus bisporus

Cited by 29 publications

References 42 publications

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

A comparison of toxic and essential elements in edible wild and cultivated mushroom species

Fresh Mushroom Preservation Techniques

Protective effect of Agaricus bisporus mushroom against maternal and fetal damage induced by lead administration during pregnancy in rats

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