Biodriven investigation of the wild edible mushroom Pleurotus eryngii revealing unique properties as functional food

Teniou, Soumia; Bensegueni, Abderrahmane; Hybertson, Brooks M.; Gao, Bifeng; Bose, S. K.; McCord, Joe M.; Chovelon, Benoît; Bensouici, Chawki; Boumendjel, Ahcène; Hininger‐Favier, Isabelle

doi:10.1016/j.jff.2022.104965

Cited by 15 publications

(17 citation statements)

References 37 publications

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“…P. eryngii is rich in dietary fiber, which can be divided into soluble and insoluble dietary fibers. Insoluble dietary fiber, namely crude fiber, can regulate the blood sugar content in the human body and treat diabetes ( Teniou et al, 2022 ). Dietary fiber can also be combined with cholic acid, to reduce cholesterol levels, prevention, and treatment of coronary heart disease.…”

Section: Discussionmentioning

confidence: 99%

Effects of Different Bud Thinning Methods on Nutritional Quality and Antioxidant Activities of Fruiting Bodies of Pleurotus eryngii

Liu

Wang²,

Li³

et al. 2022

Front. Plant Sci.

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The cultivation of Pleurotus eryngii was studied by different methods, such as puncturing and fixed-point mushroom production, shading treatment at the top of the bag, and pulling the top of the bag. The agronomic characters, yield, nutritional components, and antioxidant activities in vitro of fruiting bodies of P. eryngii were determined. The results showed that the number of buds in the perforated treatment was less than that in the production method of traditional fruiting bodies to a certain extent. When a circular hole with a diameter of 1.5 cm was drilled in the perforated treatment, the number of buds was 5, which was less than that in the control group. The efficiency of artificial removal of buds was significantly higher than that of the control group, but the harvesting date was longer than that of other methods. The number of buds in shading treatment and bag opening treatment was significantly less than that in the control group, which could effectively control the number of buds and reduce the cost of manpower and material resources. In terms of nutritional components, the A3 treatment group with a hole diameter of 1.0 cm and a quantity of one had the highest crude protein content of 151.34 g, and a significant difference was observed in crude fiber content compared with other treatments. The extraction rate of B5 crude polysaccharide was the highest, and the extraction rate was 12.90%. The antioxidant activities in vitro increased with the increase of crude polysaccharide concentration. Using A3 treatment to cultivate fruiting bodies is conducive to meeting people’s requirements for improving quality of life.

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Section: Discussionmentioning

confidence: 99%

Effects of Different Bud Thinning Methods on Nutritional Quality and Antioxidant Activities of Fruiting Bodies of Pleurotus eryngii

Liu

Wang²,

Li³

et al. 2022

Front. Plant Sci.

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show abstract

“…It has a unique and subtle flavor, high levels of proteins and dietary fibers, low levels of fats, and functional properties [ 1 ]. Recent reports indicate that edible mushroom extracts exhibit promising therapeutic and health-promoting benefits, particularly in relation to diseases associated with inflammation [ 2 ], anticancer activities, cholesterol-lowering effects and antioxidant, anti-atherosclerotic, antihypertensive and anti-aging properties [ 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

Zhou

Qin

Wang

et al. 2022

Foods

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This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. The results showed that LM had the most polysaccharides, 0912 had the most minerals, but LM, 808 and 0912 had low amounts of polyphenols, dietary fiber and proteins, respectively. The dietary fiber and protein were decreased by 4.1~38.7% and 4.1~44.0% during cooking, while microwaving improved the nutritional value of the Lentinus edodes by increasing the polysaccharide (88~103 mg/g to 93~105 mg/g) and polyphenol content (6.4~8.1 mg/g to 7.5~11.2 mg/g), thereby strengthening the antioxidant activity. The nucleotides were all destroyed after cooking, especially frying or boiling. The glutamate content was the highest in LM and 808, and the methionine content appeared to be the highest in 0912. Pressure cooking and frying increased the proportions of sweet and umami amino acids and decreased the proportion of bitter amino acids, creating more aroma-active compounds. In summary, microwaving increased the content of bioactive compounds and antioxidant activities, and it preserved nonvolatile taste-active components, while pressure cooking and frying were the best methods for increasing the flavor compounds.

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“…In addition, the changes of pod phenotype, lignin content, NO content, related enzyme activity and H 2 O 2 content were consistent with the differential expression of related genes, it is suggested that NO may play an important role in delaying the lignification of okra pods during cold storage. Most of the current transcriptomic studies on P. eryngii revolve around culture under light conditions, heavy metal stress, and the development of functional foods ( Du et al, 2020 , Li et al, 2018 , Teniou et al, 2022 , Xu et al, 2021 ). Wang et al, 2020 , Wang et al, 2020 observed the expression patterns of PEPAL1, PE4CL1, PE4CL3 and PePOD in P. eryngii stored at 1 °C for 21 consecutive days, these results suggest that they may be the key genes involved in the two lignification of P. eryngii .…”

Section: Introductionmentioning

confidence: 99%

Transcriptome analysis reveals the potential mechanism of polyethylene packing delaying lignification of Pleurotus eryngii

Zheng

et al. 2022

Food Chemistry: Molecular Sciences

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Biodriven investigation of the wild edible mushroom Pleurotus eryngii revealing unique properties as functional food

Cited by 15 publications

References 37 publications

Effects of Different Bud Thinning Methods on Nutritional Quality and Antioxidant Activities of Fruiting Bodies of Pleurotus eryngii

Effects of Different Bud Thinning Methods on Nutritional Quality and Antioxidant Activities of Fruiting Bodies of Pleurotus eryngii

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

Transcriptome analysis reveals the potential mechanism of polyethylene packing delaying lignification of Pleurotus eryngii

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