A Global Overview of Edible Mushrooms

Kaliyaperumal, Malarvizhi; Kezo, Kezhocuyi; Gunaseelan, Sugantha

doi:10.1007/978-3-030-02622-6_2

Cited by 14 publications

(9 citation statements)

References 160 publications

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“…They are one of the essential elements of higher fungi and typically range from 30.5 to 86% Kalac 2013). Glucose, fructose, maltose, rhamnose, arabinose, sucrose, and xylose have been identified as the primary carbohydrates in mushrooms (Kaliyaperumal et al, 2018;Khan et al, 2018). However, a large number of mushrooms are made up of glucans, which are linear or linear polysaccharides integrated by glucose with linkage (1-3) and (1-6) present as part of fruiting bodies (Kalac 2013; Sanchez 2017).…”

Section: Resultsmentioning

confidence: 99%

In Vitro Antioxidant Activitiesand Characterization of Ethanolic Polysaccharide from Hypsizygus Ulmarius Mushroom

Thimmaraju¹,

Govindan²

2022

Int.J.Zool.Appl.Biosci

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The Hypsizygus ulmariusethanol polysaccharide (HUEP)and its water-soluble edible mushroom, both recognized for their therapeutic powers and for providing crucial enzymes for industry, were extracted used ethanol in this work. Investigated were the in vitro antioxidant capacities of decreasing power, ABTS, and the DPPH assays. The study's goal was to ascertain the chemical composition of various molecules, including uronic acid, protein, and carbohydrate. UV, X-ray Diffraction, and Fourier transform infrared spectroscopy (FTIR). In these assays with lower EC50 values, the study found that HUEP exhibited the strongest antioxidant activity. Various polysaccharide extracts of the mushroom may be used as a readily available food source that is high in natural antioxidants, as a potential food supplement, or even as a medicinal agent, according to the findings of the current study. The results of various in vitro assay systems showed that the polysaccharide ethanolic extract of HUEP has strong antioxidant properties. Extracts from polysaccharides could be useful for creating food additives that are antioxidants.

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Section: Resultsmentioning

confidence: 99%

In Vitro Antioxidant Activitiesand Characterization of Ethanolic Polysaccharide from Hypsizygus Ulmarius Mushroom

Thimmaraju¹,

Govindan²

2022

Int.J.Zool.Appl.Biosci

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“…Mushrooms or macrofungi are taxonomically categorized into two phyla within the subkingdom Dikarya: Basidiomycota (Agaricomycetes class) and Ascomycota (Pezizomycetes class) [ 1 , 2 ]. The diversity of taxonomically identified mushroom species is relatively limited, with approximately 7000 species cataloged, which represent around 10% of the overall existing number of fungal species [ 1 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…Among these, a significant proportion, comprising 1–10%, are classified as toxic while the majority exhibit varying degrees of edibility, presenting either medicinal or nutritional interest and importance. Over 200 genera of macrofungi feature species are either used as food sources or appreciated for their potential health benefits [ 1 , 2 , 3 ]. These species can be found either cultivated or among the wild flora of different areas over the world, and their broad spectrum of high- and low-molecular-weight bioactive metabolites (belonging to classes of compounds such as the alkaloids, lipids, phenols, polysaccharides, proteins, peptides, steroids, lectins, and terpenoids) can be responsible for a large variety of therapeutic effects such as anti-inflammatory, antimicrobial, hepatoprotective, cytotoxic, antioxidant, antiviral, antifungal, and hypocholesterolemic effects [ 1 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Review of Functional and Nutraceutical Properties of Craterellus cornucopioides (L.) Pers.

Bumbu,

Niculae,

Ielciu

et al. 2024

Nutrients

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Nutraceuticals represent an emerging and dynamic scientific field due to their important potential in integrated healthcare through nutritional and medicinal approaches that interact and complement each other mutually. In an attempt to find new sources for such preparations, the present research focuses on the species Craterellus cornucopioides (L.) Pers. (Cantharellaceae), also known as the black trumpet. This wild mushroom species is renowned for its culinary excellence and unique taste and is used especially in a dehydrated state. However, beyond its gastronomic value, recent scientific investigations have revealed its potential as a source of bioactive compounds with pharmaceutical and therapeutic significance. Our study aimed, therefore, to review the current data regarding the morphology, chemical profile, and medicinal potential of the black trumpet mushroom, highlighting its unique attributes. By conducting a comprehensive literature analysis, this paper contributes to the broader understanding of this remarkable fungal species as a potential functional food and its promising applications in the field of therapeutics.

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“…The most commercially valuable genera of mushroom-producing fungi worldwide are Agaricus spp. [7,10,11], Lentinula spp. [12], and Pleurotus spp.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Analysis of Biodegradation and Bioconversion of Lentinula edodes and Other Exotic Mushrooms

et al. 2023

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Mushrooms are capable of bioconverting organic residues into food. Understanding the relationship between high-quality yields and substrate biomass from these residues is critical for mushroom farms when choosing new strains. The objective of this exploratory study was, therefore, to analyze whether exotic mushrooms, namely, Pleurotus eryngii, Flammulina velutipes, and Agrocybe aegerita, could biologically convert the substrate into edible mushrooms as effectively as Lentinula edodes (baseline). Five experiments were carried out. Biological efficiency, biodegradability coefficient, mass balance and chemical characterization of the substrate were evaluated. Strategically hydrating the sawdust enabled L. edodes to achieve the greatest biodegradability and biological efficiency of 0.5 and 94.2 kg dt−1, respectively. The values for L. edodes on wheat straw without hydration were 0.2 and 68.8 kg dt−1, respectively. From 1000 kg of fresh substrate, P. eryngii produced 150.1 kg of edible mushrooms, making it technically competitive with L. edodes on wheat straw (195.9 kg). Hence, P. eryngii was the most reliable option for scaling among the exotic mushrooms. The analytical insights from our study provide further knowledge to advance the field’s prominence in high-throughput mushroom-producing systems, particularly for exotic mushrooms.

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A Global Overview of Edible Mushrooms

Cited by 14 publications

References 160 publications

In Vitro Antioxidant Activitiesand Characterization of Ethanolic Polysaccharide from Hypsizygus Ulmarius Mushroom

In Vitro Antioxidant Activitiesand Characterization of Ethanolic Polysaccharide from Hypsizygus Ulmarius Mushroom

Comprehensive Review of Functional and Nutraceutical Properties of Craterellus cornucopioides (L.) Pers.

A Comparative Analysis of Biodegradation and Bioconversion of Lentinula edodes and Other Exotic Mushrooms

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