Oyster Mushroom : Answer to Human Ailments:a  Review

Jandaik, Savita; Sharma, Anjana

doi:10.22159/ajpcr.2017.v10i4.16867

Cited by 7 publications

(3 citation statements)

References 47 publications

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“…constitutes a value chain in several regions such as Altos tsotsil-seltal, Meseta Comiteca and Frailesca (Albores and Álvarez, 2015). There are several reasons why the cultivation of mushrooms has become so popular, among them are the mushroom's ability to grow in a wide range of agroindustrial and forest residues (Ingale and Ramteke, 2010), the low technical requirements to carry technology (Ahmed et al, 2016), the organoleptic qualities and the delicate flavor of the fungus (Mohamed et al, 2011), the versatility as a fresh ingredient in traditional dishes (Jandaik and Anjana, 2017) and the health benefits that contributes its consumption (Masri et al, 2017). In contrast, one of the challenges of mushroom cultivation is post-harvest handling and the short shelf life of fresh mushroom.…”

Section: Discussion Of Findingsmentioning

confidence: 99%

Evaluación proximal y sensorial de pasta fettuccinie con sustitucion parcial con harina de setas Pleurotus ostreatus

et al. 2019

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Pleurotus ostreatus is a saprophytic fungus that grows mainly on living or dead lignocellulose substrates, poor in nutrients and with low levels of minerals and vitamins. The propagation of this organism requires lignocellulose substrates. This fungus is edible with important functional properties. Because the population of trees located in the gardens of the Universidad de Ciencias y Artes de Chiapas generates a considerable amount of organic waste, these can be used as raw material for the cultivation of fungi. Two crops of the mushrooms were carried out in different substrates, the first from leaves of benjamina (Ficus benjamina) and the second was a combination of fig leaves (Ficus carica) and capulín (Prunus serotina). The edible mushrooms obtained from the crops were dehydrated by convection of hot air at 50°C for 24 hours, then ground and stored for disposal in the integration of edible paste formulations. This food has become a staple food because of its variety in processing and consumption, however, its protein content can be low and of poor quality; therefore, it is necessary to incorporate other sources of protein of better quality without altering eating habits or organoleptic characteristics. In this work we studied the nutritional composition and consumer acceptance that results with the addition of mushroom flour in the production of fettuccine pasta. Addition levels were 10% and 20% mushroom meal (hs), the chemical composition (raw protein, carbohydrates, fiber, fat and ash) of both formulations was analyzed based on the aoac (2000). The results indicated a considerable increase in the percentage compositions of fiber and protein when 20% hs was added to the fettuccine pasta formulation with respect to the reported sample without the addition of the mushrooms. In addition, the taste levels perceived by the sensory judges, for the attributes of smell and taste, were also high when 20% hs was incorporated with respect to the fettuccine control paste. This proposal can be considered useful for the preservation of mushrooms, since when dehydrated, despite the low yields, it can become an apt and versatile condiment, because it increases the nutritional components and improves the sensory properties of this type of food, without downplay the sustainable use of waste from plants in university gardens.

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Section: Discussion Of Findingsmentioning

confidence: 99%

Evaluación proximal y sensorial de pasta fettuccinie con sustitucion parcial con harina de setas Pleurotus ostreatus

et al. 2019

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“…In comparison to other therapeutic mushrooms, oyster mushrooms are becoming more popular as health promoters [ 11 ]. The presence of a large number of nutritious components such as lectins, polysaccharides, vitamins and minerals in oyster mushrooms makes them able to possess potential anticancer, antioxidant, antidiabetic, antimicrobial and anti-hypercholesterolemic properties [ 12 , 13 ]. In comparison to other edible mushrooms, oyster and shiitake mushrooms have a brief growing period and can be harvested throughout the year [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Proteome Analysis and In Vitro Antiviral, Anticancer and Antioxidant Capacities of the Aqueous Extracts of Lentinula edodes and Pleurotus ostreatus Edible Mushrooms

et al. 2021

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In this study, we examined aqueous extracts of the edible mushrooms Pleurotus ostreatus (oyster mushroom) and Lentinula edodes (shiitake mushroom). Proteome analysis was conducted using LC-Triple TOF-MS and showed the expression of 753 proteins by Pleurotus ostreatus, and 432 proteins by Lentinula edodes. Bioactive peptides: Rab GDP dissociation inhibitor, superoxide dismutase, thioredoxin reductase, serine proteinase and lectin, were identified in both mushrooms. The extracts also included promising bioactive compounds including phenolics, flavonoids, vitamins and amino acids. The extracts showed promising antiviral activities, with a selectivity index (SI) of 4.5 for Pleurotus ostreatus against adenovirus (Ad7), and a slight activity for Lentinula edodes against herpes simplex-II (HSV-2). The extracts were not cytotoxic to normal human peripheral blood mononuclear cells (PBMCs). On the contrary, they showed moderate cytotoxicity against various cancer cell lines. Additionally, antioxidant activity was assessed using DPPH radical scavenging, ABTS radical cation scavenging and ORAC assays. The two extracts showed potential antioxidant activities, with the maximum activity seen for Pleurotus ostreatus (IC50 µg/mL) = 39.46 ± 1.27 for DPPH; 11.22 ± 1.81 for ABTS; and 21.40 ± 2.20 for ORAC assays. This study encourages the use of these mushrooms in medicine in the light of their low cytotoxicity on normal PBMCs vis à vis their antiviral, antitumor and antioxidant capabilities.

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“…These macrofungi have been well documented as to the source of polyphenolic, phenolics, polysaccharides, terpenoids, selenium, vitamins and volatile organic compounds. Many of these compounds have been associated with excellent antioxidant, anti-inflammatory, anti-bacterial, anti-viral, anti-aging, anti-wrinkle, skin renewal, skin whitening and moisturizing effects [4][5][6]. Macrofungi like Reishi (Ganoderma lucidum), Shiitake (Lentinula edodes), Maitake (Grifola frondosa), cauliflower mushroom (Sparassis latifolia), Fu Ling (Wolfiporia extensa), etc are popularly used in facial creams and serums in East Asian countries including Korea, Japan and China [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Assessing Cosmeceuticals Properties of Some Macrofungi for Improved Skincare

Saraswat

Mathur

Sanyal

2019

Int J Pharm Pharm Sci

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Objective: This study has investigated cosmeceutical properties namely, antibacterial, sun protection factor and total phenolics contents of some selected macrofungi. The studies were conducted on five reference cultures collected from Indian type culture collection center (IMTEC, Chandigarh, India) and five isolates collected from TERI-Deakin Nano Biotechnology Centre facility at TERI Gram, Gurugram, India. Methods: The cosmeceutical properties of the crude extracts from selected macrofungi were analyzed using standard bioassay techniques. Antibacterial activity was analyzed against Staphylococcus epidermidis, Escherichia coli, Micrococcus luteus, Bacillus megaterium, Pseudomonas aeruginosa, Staphylococcus aureus, and Acinetobacter baumannii using Agar well diffusion method. The sun protection factor was estimated and calculated using the Mansur equation. Free radical scavenging activity using DPPH was performed to assess the antioxidant activity of the extracts. Results: Ethyl acetate extracts of the broth from P. florida and TERI-G1 cultures showed a broad-spectrum antibacterial activity against S. epidermidis, E. coli, M. luteus and B. megaterium. Ethyl acetate extracts of the broth from TERI-G3 showed the highest SPF activity of 34.02 at 200 µg. ml-1 concentration. Ethyl acetate extract of the broth from F. velutipes, P. florida, P. ostreatus, and TERI-G1 showed comparable antioxidant activity of 66.86%, 79.51%, 82.02%, and 69.58% respectively when compared to ascorbic acid (85.83%) and quercetin (83.09%) taken as positive control in the study and their total phenolic contents were found to be 6.93, 43.68, 20.88 and 13.77 Gallic acid equivalent (GAE) per gram. The minimal inhibitory concentration of F. velutipes, P. florida, P. ostreatus, and TERI-G1 was found to be 3552.89 µg. ml-1, 1250 µg. ml-1, 2418.9 µg. ml-1 and 3219 µg. ml-1 respectively. Conclusion: The work is in progress to identify and characterize TERI-G1and TERI G3 cultures. Further studies on the anti-inflammatory, anti-tyrosinase, elastase inhibition properties of the cultures will be assessed to identify potential cosmeceutical active ingredients with promising applications in cosmeceutical products.

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Oyster Mushroom : Answer to Human Ailments:a Review

Cited by 7 publications

References 47 publications

Evaluación proximal y sensorial de pasta fettuccinie con sustitucion parcial con harina de setas Pleurotus ostreatus

Evaluación proximal y sensorial de pasta fettuccinie con sustitucion parcial con harina de setas Pleurotus ostreatus

Proteome Analysis and In Vitro Antiviral, Anticancer and Antioxidant Capacities of the Aqueous Extracts of Lentinula edodes and Pleurotus ostreatus Edible Mushrooms

Assessing Cosmeceuticals Properties of Some Macrofungi for Improved Skincare

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