Mushroom nutriceuticals

Chang, Song; Buswell, John A.

doi:10.1007/bf00419460

Cited by 259 publications

(184 citation statements)

References 7 publications

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“…Protein is an important constituent of dry matter of mushrooms (Aletor, 1995;Alofe et al, 1995;Fasidi and Kadiri, 1990;Florczak and Lasota, 1995;Zrodlowski, 1995;Chang and Buswell, 1996). Lintzel (1941) reported the digestibility of mushroom protein to be as high as 72 to 83%.…”

Section: Proteinsmentioning

confidence: 99%

Nutritional and medicinal importance of mushrooms

Wani¹,

Bodha²,

Wani³

2010

J. Med. Plants Res.

232

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Mushrooms had long been used for medicinal and food purposes since decades. It is now increasingly recognized that correct diet, controls and modulates many functions of human body and consequently participates in the maintenance of state of good health, necessary to reduce the risk of many diseases. Modern pharmacological research confirms large parts of traditional knowledge regarding the medicinal effects of mushrooms due to their antifungal, antibacterial, antioxidant and antiviral properties, besides being used as functional foods. This paper sums up diverse beneficial health effects of mushrooms to humans, in the form of proteins, carbohydrates, fats, vitamins, minerals, food and drugs, and medicines.

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Section: Proteinsmentioning

confidence: 99%

Nutritional and medicinal importance of mushrooms

Wani¹,

Bodha²,

Wani³

2010

J. Med. Plants Res.

232

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show abstract

“…For thousands of years fungi have been recognised as nutritious, highly palatable functional foods in many societies and are now accepted as a valuable source for the development of medicines and nutraceuticals (Chang & Buswell, 1996;Wasser, 2002). Pharmacological and medicinal studies of fungi have shown that the Basidiomycete and Ascomycete divisions are an immense source of biologically active components, yet less than ten percent of all species have been described and even less have been tested for therapeutic significance (Blackwell, 2011;Lindequist, Niedermeyer, & Julich, 2005).…”

Section: Introductionmentioning

confidence: 99%

Filamentous fungi as a source of natural antioxidants

2015

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a b s t r a c tTen species of filamentous fungi grown in submerged flask cultures were investigated for antioxidant capacity. Effective antioxidant activity was demonstrated in terms of b-carotene/linoleic acid bleaching, radical scavenging, reduction of metal ions and chelating abilities against ferrous ions. Different extraction methods affected antioxidant activities through their effect on biologically active compounds produced in fungal mycelia. The methanolic extract of each fungus was typically more effective in antioxidant properties. Phenolic content was established in the range of 0.44-9.33 mg/g, flavonoid contents were in the range of 0.02-3.90 mg/g and condensed tannin contents were in the range of 1.77-18.83 mg/g. Total phenol content of each extract was attributed to overall antioxidant capacity (r P 0.883-1.000). Submerged cultivation of Grifola frondosa, Monascus purpureus, Pleurotus spp., Lentinula edodes and Trametes versicolor proved to be an effective method for the production of natural antioxidants.

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“…Protein tends to be present in an easily digested form in mushrooms (Chang and Buswell, 1996;Chang and Mshigeni, 2001). Mushroom protein contains all the essential amino acids needed in the human diet and are especially rich in lysine and leucine which are lacking in most staple cereal foods (Chang and Buswell, 1996;Sadler, 2003). Evaluation of crude protein in case of C. indica mutants indicated a range of 9.28-15.60% protein.…”

Section: Resultsmentioning

confidence: 99%

Nutritional assessment of mutants of Calocybe indica produced by protoplast mutagenesis

Kaur¹,

Sodhi²,

Jaswal³

et al. 2015

JANS

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Mushrooms are rich source of protein, minerals and antioxidants. Nutritive value of mushrooms differs not only among genus but also among species. Nutritional content of mushrooms are being constantly reported. In present study, emphasis is laid on effect of mutational study on nutritional parameters of mushroom. A total of seven mutants of Calocybe indica obtained through physical and chemical mutagenic treatment were subjected to nutritional evaluation. Five mutants (CMU-5, CMN-9, CMN-11, CMN-2 and CMB-4) indicated higher protein content while ash content was also found more for all the mutants except CMN-9. Tocopherol content was also higher for all the mutants except CMN-3. β-carotene was more from 2 mutants, CMU-2 and CMN-9. Lycopene content was better in CMU-2, CMN-9, CME-2 and CMB-4 while ascorbic acid content for CMU-2 and CMN-3 was better than that of the parent. Fat content was found to be significantly low only in mutant CMN-9 (1.24g/100g). CMN-9, mutant obtained through NTG treatment, was found better than the parent, Ci-3, not only in protein content but also in amount of vitamin A, C and E. It is indicated from the study that mutagenesis which leads to genotypic variation has effect on biochemical aspects as well. Therefore, various genetic manipulations can be exploited for nutritional enhancement aspects which need to be emphasized keeping in view the need of food quality in today's scenario.

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Mushroom nutriceuticals

Cited by 259 publications

References 7 publications

Nutritional and medicinal importance of mushrooms

Nutritional and medicinal importance of mushrooms

Filamentous fungi as a source of natural antioxidants

Nutritional assessment of mutants of Calocybe indica produced by protoplast mutagenesis

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