Evaluation of bioactive properties of Pleurotus ostreatus mushroom protein hydrolysate of different degree of hydrolysis

Goswami, Bhaswati; Majumdar, Sayari; Das, Ankita; Barui, Ananya

doi:10.1016/j.lwt.2021.111768

Cited by 30 publications

(14 citation statements)

References 50 publications

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“…The oven-drying of Agaricus bisporus at 60 • C for 20 h increased 64.15% of total phenolic compounds, and the processed mushroom was more effective than the lyophilized powder in reducing the TBARS when they were applied to ground beef [134]. Likewise, antioxidant, nutraceutical and bioactive properties of mushroom could be enhanced by enzymatic hydrolysis as was described by Goswani et al [135], by hydrolyzing Pleurotus ostreatus protein with proteinase K. The fermentation of Pleurotus eryngii with selenium-enriched Lactobacillus plantarum also improved the antioxidant properties by a positive effect on total phenolic content and DPPH radical scavenging activity [92]. Hot water and supercritical CO 2 have been successfully used to obtain extracts rich in antioxidant polysaccharides, as described by Barbosa et al [136].…”

Section: Use Of Edible Mushroom With Antioxidant and Antimicrobial Purposesmentioning

confidence: 72%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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Section: Use Of Edible Mushroom With Antioxidant and Antimicrobial Purposesmentioning

confidence: 72%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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show abstract

“…bioactive/functional proteins such as lectins, laccases, ribosomeinactivating proteins, and storage proteins which could be exploited in the development of novel pharmaceuticals and bio-preservatives (Karami and Akbari-Adergani, 2019;González et al, 2020;Yu et al, 2021). Research into these proteins/peptides has shown they exhibit diverse health-related benefits (Goswami et al, 2021;Khongdetch et al, 2022). In fact, antihypertensive, antioxidant, anti-inflammatory, nematotoxic, and immunomodulatory activities have been reported for mushroom proteins isolated from Pleurotus cystidiosus, Agaricus bisporus, Lignosus rhinocertis, and Pleurotus eryngii (Lau et al, 2012;Plaza et al, 2016;Pushparajah et al, 2016;Yuan et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms

Adewole¹,

Ogidi²,

Kuku³

2022

JFB

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Edible fungi and lactic acid bacteria (LAB) are emerging as reservoirs of diverse bio-functional products. This study investigated antioxidant and antimicrobial activities of a mushroom; Calocybe indica protein (CIP) and cell-free supernatant (CFS) of Lactococcus lactis, Lactobacillus fermentum, and Lactobacillus brevis isolated from a fermented cereal food-Kati against free radicals and microorganisms associated with fruits spoilage. Protein extract from C. indica was subjected to ammonium sulfate precipitation (55% saturation). Synergistic radical scavenging activities of CIP and CFSs of LAB against 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS˙+), 1,1-diphenyl-2-picrylhydrazyl (DPPH˙), hydroxyl radicals (OH˙) and their Fe2+ ion chelation activity were within 70.39-84.77%, 62.51-87.63%, 70.58-88.56%%, and 62.83-78.76%, respectively. Combinatory effects of CIP and CFSs showed pronounced zones of inhibition of 6.5 mm to 12.1 mm against tested microorganisms. The study established that, bioactivities of C. indica and Lactobacilli can be attributed to their inherent bioactive proteins, suggesting their potential exploitation as natural bio-preservatives.

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“… Song et al, 2020 Edible mushroom ( Agaricus bisporus ) Ultrafiltered fractions (1–3 kDa) Enzymatic hydrolysis by alcalase and pancreatin Antioxidant evaluated by FRAP (0.62 of absorbance at 3 mg/mL) Kimatu et al, 2017 Pleurotus ostreatus Mushroom protein hydrolysates (65% of hydrolysis degree) Enzymatic hydrolysis by proteinase K Antioxidant evaluated by DPPH (IC 50 = 5.24 mg/mL), ABTS (IC 50 = 1.80 mg/mL), and hydroxy radical (IC 50 = 1.09 mg/mL), and ACE inhibitory (87%) at 10 mg/mL. Goswami, Majumdar, Das, Barui, & Bhowal, 2021 …”

Section: Common and Non-conventional Sources Of Bioactive Peptidesmentioning

confidence: 99%

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

et al. 2022

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Evaluation of bioactive properties of Pleurotus ostreatus mushroom protein hydrolysate of different degree of hydrolysis

Cited by 30 publications

References 50 publications

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Bioactivities of Calocybe indica Protein combined with Cell-Free Supernatant of Lactobacilli from a Fermented Cereal against Free Radicals and Microorganisms

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

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