Evaluting the Ability of Pleurotus Ostreatus Aqueous Extract to Modulate Genotoxicity Induced by Cyclophosphamide in Mice Bone Marrow Cells

IOP Conf. Ser.: Earth Environ. Sci.

2023

Shiitake mushroom Lentinula edodes have been a part of the human diet since ancient times. Mushrooms have gained a lot of attention lately due to their prospects in medicine and nutrient production. Due to the lack of research studies on this fungus globally, particularly in Iraq, this study is considered the first in which agricultural waste is used to produce local food mushrooms. The local strain L. edodes (OM432157), which was discovered for the first time in the Iraqi environment, was cultivated in the laboratory using nine treatments based on sawdust as the main substrate. It was observed that the highest growth rate of the fungus strain under study was in T8 (1.8 cm) and the lowest growth rate in T5 was 1.1 (cm). Fungal tissue growth in treatments (T4, T5) required (29 days), while in treatment T8 it required (26 days), and in other remaining treatments it accomplished in 25 days. The time required for pin heads to form in T5 was obviously faster (17 days), followed by T8 (18 days) and T9 (19 days). In addition, that both treatments (T5, T9) achieved a high yield of mushroom, as T5 was 250 gm, and treatment T8 reached 200 gm. Our findings contributes to product the local strain L. edodes (OM432157) wild in the laboratory by using different substrates.

Section: Daily Growth Ratementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of Food Mushrooms (Lentinula edodes) Isolated from the Iraqi Environment Using Agricultural Waste

Farhan¹,

IOP Conf. Ser.: Earth Environ. Sci.

2023

“…People are increasingly looking for a healthy lifestyle and therefore healthy foods, which can also provide innovative treatment options. To this end, public awareness of the need for a careful and healthy diet has increased [2,3]. There is a growing demand for healthy foods and food products related to their nutritional function, which have health benefits, namely functional foods, as well as nutritional supplements and/or nutrients.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Amino Acids and Fatty Acids in the Local Strain of Wild and Cultivated Food Mushrooms

Farhan¹,

IOP Conf. Ser.: Earth Environ. Sci.

2023

The cultivation of shiitake mushroom Lentinula edodes is very important all over the world, due to its nutritional properties. The available studies on the chemical characterization of local shiitake strains that grow in the Iraqi environment and cultivated in the laboratory are not available so far, therefore, the aim of the current work is to quantitative and qualitative determination of amino acids and fatty acids in the strain L. edodes ( OM432157 ) grown in vitro and wild using amino acid analyzer and gas chromatography ( GC ). The results showed that the percentage of total EAA in the fungal strain L. edodes ( OM432157 ) amounted to 37.14% and in the wild strain ( 41.9% ). The predominant essential amino acid in the strain L. edodes was valine. While the proportion of TNEAA in the cultivated strain L. edodes (OM432157) was 56.27% and the wild strain 51.05%, cysteine acid was the predominant component in the cultivated strain, in contrast, glutamic acid was the dominant acid in the wild strain Regarding the fatty acid profile, the unsaturated fatty acids were dominant over the saturated fatty acids in both types of mushrooms. It was observed that PUFA was higher than MUFA in the cultivated strain, and Linolenic acid ( C18:3 ) was the dominant acid and the form 47.6 % of the total fatty acids in contrast to the wild strain which recorded a high percentage of MUFA 83% compared to PUFA12.6%, and palmitoleic acid ( C16: 1) is dominant and constituted 81.9% of the total fatty acids. Our findings contributes to the determination of amino acids and fatty acids in the local strain L. edodes ( OM432157).

“…Necessary for the human body, B vitamins are nominated to occupy a treatment of immunodeficiency disease hypertension. It was found that it contributes to treating depression and mental illness (Farhan et al, 2018;Farhan and Chechan, 2020;Farhan et al, 2020;Hadwan et al, 2021). The genus Pleurotus ranks second in terms of production at the global level after the white agricultural fungus, Agricus bisporus (Adjapong et al, 2015;Chechan et al, 2020a).…”

Section: Introductionmentioning

confidence: 99%

Using food residues (potato peels) as an alternative to potato dextrose agar in the growth of edible food fungi

Almjalawi

Al-Hadedee

2023

JANS

Due to the great importance of edible fungi, their rapid life cycle, and the possibility of their production throughout the year, their cultivation has become a vital resource that many countries depend on in their pursuit of economic growth and food security. The present study aimed to devise a local nutrient media for primary mycelium growth of nine species of fungi belonging to Pleurotus eryngii , Pleurotus floridanus , Pleurotus ostreatus (white strain) , Agaricus heterocystis , Agaricus bispous (brown strain ), Agaricus bispous (white strain), Lentinula edodesstrain No. 1, Lentinula edodes strain No. 2, Flammulina velutipe (yellow strain) using culture mycelium inoculation for reproduction and production of edible fungi. Different natural materials used for this purpose involved potato peels in a concentration ranging from 5 to 20 g/ L and compared with the commercial medium Potato Dextrose Agar at a rate of 39 g/Land according to the manufacturer's instructions. The study also focused on the effect of physical factors such as temperature and pH on the growth rate of fungal mycelium. The results showed that the media prepared from potato peels at 5 g/L and 10 g/L concentrations achieved the best growth rate for the studied fungi compared to Peptone Dextrose Agar (PDA). The increase in the growth rate of fungi on media prepared from potato peels was attributed to the effect of nutrients for the prepared medium because it contained effective and necessary compounds for the growth in addition to their ease of absorption and consumption to be ready for food for agricultural fungi. The effect on the growth and production of edible fungi or any other type of fungi has not previously been studied and compared to the commercial medium PDA.