First successful domestication and determination of nutritional and antioxidant properties of the red ear mushroom Auricularia thailandica (Auriculariales, Basidiomycota)

Bandara, Asanka R.; Karunarathna, Samantha C.; Mortimer, Peter E.; Hyde, Kevin D.; Khan, Sehroon; Kakumyan, Pattana; Xu, Jianchu

doi:10.1007/s11557-017-1344-7

Cited by 26 publications

(10 citation statements)

References 64 publications

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“…Zhang et al (2018) performed domestication experiments of A. villosula, and proposed conditions of spawning, manufacturing of cultural bags, spawn running, inducement of primordia, and fruiting period management to collect fruiting bodies with satisfactory performance. Similar experiments were performed by Bandara et al (2017) with A. thailandica. In China, the major problems faced by growers of A. auricula and another species of this genus are the random labeling of strains and their introduction into different regions of identical strains under different designations (Tang et al, 2010).…”

Section: Auricularia Sppmentioning

confidence: 58%

Culinary and Medicinal Mushrooms: Insight into Growing Technologies

et al. 2021

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Humans have used mushrooms from the beginning of their history. However, during the last few decades, the market demand for these fruiting bodies has increased significantly owing to the spread in the capabilities of culinary and pharmacological exploitation. Natural mushroom resources have become insufficient to meet the support needs. Therefore, traditional methods of extensive cultivation as well as modern technologies have been exploited to develop effective growing recommendations for dozens of economically important mushroom species. Mushrooms can decompose a wide range of organic materials, including organic waste. They play a fundamental role in nutrient cycling and exchange in the environment. The challenge is a proper substrate composition, including bio-fortified essential elements, and the application of growing conditions to enable a continuous supply of fruiting bodies of market quality and stabilized chemical composition. Many mushroom species are used for food preparation. Moreover, they are treated as functional foods, because they have health benefits beyond their nutritional value, and are used as natural medicines in many countries. Owing to the rapid development of mushroom farming, we reviewed the growing technologies used worldwide for mushroom species developed for food, processing, and pharmacological industries.

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Section: Auricularia Sppmentioning

confidence: 58%

Culinary and Medicinal Mushrooms: Insight into Growing Technologies

et al. 2021

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“…Moreover, Auricularia species are known to be a source of many minerals that may help to solve human nutrient deficiencies including Ca, Cu, Cr, Fe, Mg, Mn, Ni and Zn (Shin et al 2007, Kadnikova et al 2015. As with other wild and cultivated edible mushrooms (Kalač 2010, Wang et al 2014, potassium is the most prevalent macro-element within Auricularia species (Afiukwa et al 2013, Bandara et al 2017a, USDA 2018a, which are typically nutrient-rich with other macro-elements including Ca, Mg, Na and P (Table 3) (Afiukwa et al 2013, Bandara et al 2017a). Among micro-elements, high concentrations of Fe and Zn have been reported in Auricularia (50-200 mg/kg), while those of Co, Cr, Cu, Mn and Ni were found to be less than 20 mg/kg of dry weight (Kadnikova et al 2015, Bandara et al 2017a.…”

Section: Nutrient Composition Of Auriculariamentioning

confidence: 94%

“…As with other wild and cultivated edible mushrooms (Kalač 2010, Wang et al 2014, potassium is the most prevalent macro-element within Auricularia species (Afiukwa et al 2013, Bandara et al 2017a, USDA 2018a, which are typically nutrient-rich with other macro-elements including Ca, Mg, Na and P (Table 3) (Afiukwa et al 2013, Bandara et al 2017a). Among micro-elements, high concentrations of Fe and Zn have been reported in Auricularia (50-200 mg/kg), while those of Co, Cr, Cu, Mn and Ni were found to be less than 20 mg/kg of dry weight (Kadnikova et al 2015, Bandara et al 2017a. Studies also suggest an intraspecies variability of micronutrients content of Mg, Mn, Zn, Ni, Cr, Sr in A. auricula where as the Fe levels were quite similar among all the strains with a maximum concentration of 285 µg/g (Li et al 2018).…”

Section: Nutrient Composition Of Auriculariamentioning

confidence: 94%

“…Hyde and A. villosula Malysheva have been reported as edible species (Fig. 1) (Zent et al 2004, Wu et al 2014, Sekara et al 2015, Zhang et al 2015a, Bandara et al 2017a, b, Kamalebo et al 2018, Zhang et al 2018b). The characteristic flavor, along with the slippery and crunchy texture of the gelatinous fruiting body of Auricularia species accounts for the popularity and high consumption in China and Southeast Asia (Misaki & Kakuta 1995, Cheung 2013, Jo et al 2014.…”

Section: Auricularia As An Edible Mushroommentioning

confidence: 99%

“…The nutritional content of edible Auricularia varies according the species. On average, dried Auricularia have an approximate composition of 79.9-93.2% carbohydrates, 6.5-13% crude proteins, 9.9-17.9% total soluble sugars, 0.48-4.5% crude fat (lipid), and 3.5-12.5% crude fiber (Table 1) (Crisan & Sands 1978, Cheung 1997, Mau et al 1998, Chen et al 2011, Kadnikova et al 2015, Bandara et al 2017a, USDA 2018a. Carbohydrates are the major components in Auricularia.…”

Section: Nutrient Composition Of Auriculariamentioning

confidence: 99%

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A review of the polysaccharide, protein and selected nutrient content of Auricularia, and their potential pharmacological value

Bandara¹

2019

Mycosphere

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Auricularia is a key genus among edible macrofungi, sourced as either wild or cultivated mushrooms. Auricularia species are utilized as nutrient-rich foods and medicinal resources, with particular prominence in Traditional Asian Medicine. Cultivated Auricularia species can be grown under a wide range of conditions, allowing for production volumes worldwide. Although Auricularia species are used predominantly within the food industry, there is strong potential for their use in the production of therapeutic drugs, thus making it necessary to identify relevant bioactive compounds and further our understanding of its pharmacological properties. Carbohydrates are the major nutritional constituent of edible Auricularia species in addition to proteins, fat, fiber, ashes vitamins and minerals. This review discusses polysaccharides as one of the major active compounds found in edible Auricularia species in relation to their nutritional value, extraction methods, and pharmacological properties. Current methods of evaluating the pharmacological effects of compounds derived from Auricularia include in vitro assays, in vivo animal models, as well as several human clinical trials. Potential medical applications for these compounds include the production of novel therapeutic drugs for treating diseases such as cancer, diabetes, and cardiovascular disorders.

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