Chemo-characterization and optimization of macro and micro nutrients for exopolysaccharides and mycelia growth in pleurotus tuberregium (RUMPH, EX FR)

Moyib, O.K.; Adejoye, O. D.; Sodique, F R

doi:10.1590/fst.21917

Cited by 3 publications

(3 citation statements)

References 18 publications

(39 reference statements)

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“…Notably, obvious differences in the phosphorus and sodium contents were reported from these two studies. These discrepancies might be attributed to the differences in geographic location and culturing conditions of the mushrooms used in these two studies that would greatly affect its mineral content . Furthermore, the biologically active ingredients identified in PTR , such as polysaccharides, alkaloids, phenolic compounds, tannins, saponins, hypericum glycosides, and flavonoids, have also gained much attention recently…”

Section: Chemical Compositionmentioning

confidence: 99%

Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities

Lin

Wang

Lam

et al. 2020

J. Agric. Food Chem.

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Pleurotus tuber-regium (PTR) is an edible specialty mushroom that has attracted growing interest recently because of its sensory attributes, high nutritional values, and important medicinal properties. PTR is rich in bioactive polysaccharides, proteins with essential amino acids, essential fatty acids, dietary fiber, minerals, and vitamins. Current studies have shown that the nutrients and bioactive ingredients of PTR contribute to their antitumor, antihypercholesterolemic, antihypertensive, antiobesity, hepatic-protective, antimicrobial, antioxidant, and prebiotic activities, indicating that PTR is a promising functional food and nutraceutical. In this review, the chemical constituents and physiological functions of PTR are summarized, which provide the scientific basis to support the further research and development of its application in the food and pharmaceutical industries.

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Section: Chemical Compositionmentioning

confidence: 99%

Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities

Lin

Wang

Lam

et al. 2020

J. Agric. Food Chem.

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“…Same have been applied in beans, cassava, mushroom for crop improvement (Moyib et al, 2015a;Moyib et al, 2015b;Moyib et al, 2019).…”

Section: Moyib Ok; Omotola Oe; Banjoko Oo Ezike Bumentioning

confidence: 99%

Harvest Handling and Postharvest Conditions for Optimum Nutrient Quality in Mango: Minerals and Vitamins

Moyib¹,

Omotola²,

Banjoko³

et al. 2021

jasem

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Good practices at harvest and postharvest could be useful in obtaining nutritious mango with high minerals and vitamins. The present study evaluated effect of harvest handling and postharvest conditions on the level of minerals and vitamins using standard methods. Ripe, half-ripe and unripe mangoes were harvested on parent plant and on ground around parent plant. The half-ripe and unripe mangoes were further divided to include heat ripened mangoes. The mango samples were separately stored naturally at 25±3oC and heat ripened at 37±5oC for 0 to 10 day after harvest (dah). The results show Ijebu-Mamu mangoes could cater for reference dietary intake of Vit C. Mango harvested on parent plant has highest level of minerals and vitamins than those picked on ground. Ripe mango has highest level of minerals, half ripe mango presented highest level of vits. B1 and B2 and unripe mango has highest level of Fe and Vit. C. Heat caused increased level of minerals and reduced level of vitamins. The minerals show increased level from 0 to 4 or 6 dah while vitamins reduced from 0 till 10 dah. High level of minerals and vitamins was obtained with optimum integrated harvest and postharvest condition of half-ripe mango naturally ripened at 6 dah. The present results highlight effects of the assessed harvest handling and postharvest conditions and their co-optimization that might be necessary for high minerals and vitamins in mango.

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“…Recently, research has shown that succinoglycan in the form of oligosaccharides was incorporated into fermented soy and rice-based beverages, bringing food alternatives to groups of individuals who have dietary restrictions (Nascimento et al, 2022). Due to the potential applicability of exopolysaccharides (Moyib et al, 2019), especially succinoglycan, in recent years several renewable carbon sources have been investigated for the production of bacterial biopolymers, aiming to produce biomaterials with lower environmental impact, higher performance, better applicability and lower production cost (Andhare et al, 2017b;Moosavi-Nasab et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

et al. 2023

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In this study, succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Eight culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of deproteinized whey, monobasic potassium phosphate and magnesium sulfate allowed the production of 13.7 ± 0.43 g/L of succinoglycan. The apparent molar mass of succinoglycan was estimated to be 9.033 × 10 5 g/mol and the polydispersity index was 1.044, representing the homogeneity of the sample. Monosaccharide composition of glucose and galactose for the succinoglycan produced was 6.6:1.0. The 1 H RMN analysis revealed the non-saccharide substituent content of 1.2%, 3.0% and 8.1% for acetyl, succinate and pyruvate, respectively. The rheological results showed that the apparent viscosity of the succinoglycan solutions was directly proportional to the concentration, and the solution showed pseudoplastic behavior. Dynamic frequency sweep tests identified that a concentration of 2.0% of succinoglycan is required for formation of the gel system. Temperature influenced the viscoelastic behavior of succinoglycan and revealed the melting point and reversibility of the gel. Whey was shown to be a promising carbon source for the production of succinoglycan with thickening potential and viscosity modifier.

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Chemo-characterization and optimization of macro and micro nutrients for exopolysaccharides and mycelia growth in pleurotus tuberregium (RUMPH, EX FR)

Abstract: Nevertheless, the potential of P. tuberregium to produce EPS and fungus biomass for food and medicinal uses is underexplored. On addition, few studies have been conducted to identify the best cultivation conditions and extensive nutrient

Cited by 3 publications

References 18 publications

Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities

Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities

Harvest Handling and Postharvest Conditions for Optimum Nutrient Quality in Mango: Minerals and Vitamins

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

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