Mineral elements in the important cultivated mushrooms Agaricus bisporus and Pleurotus ostreatus

Many studies highlight the health benefits of mushrooms, which are consequently becoming more and more interesting for researchers. The content of amino acids (AA), total phenolic content (TPC), and antioxidative activity (AAc) were determined in wild as well as cultivated mushrooms. The AA included: L-tryptophan (Trp), L-arginine (Arg), L-cysteine (Cys), L-methionine (Met), L-alanine (Ala), L-phenylalanine (Phe), L-lysine (Lys), L-valine (Val), L-glycine (Gly), and L-leucine (Leu). The wild mushrooms: Lactarius piperatus, Amanita caesarea, Lactarius deliciosus, Lycoperdon pyriforme, Macrolepiota procera, and cultivated mushrooms: Agaricus bisporus, Boletus aestivalis, Cantharellus cibarius, Pleurotus ostreatus, and Agaricus bisporus var. avellaneus were investigated in this study. The AA was determined by HPTLC method and quantified with a Camag TLC scanner and WINCAT software by scanning the plates at 540 nm. The TPC was spectrophotometrically estimated as gallic acid equivalents/g of fresh weight according to Folin-Ciocalteu’s method. The radical scavenging activity (RSA) of mushroom extracts was determined by DPPH assay. The highest content of Ala, Gly, Phe, Lys, Val, and Leu was found in Pleurotus ostreatus. The total phenolic content (mg GAE/g) in investigated mushrooms ranged from 1.90 to 35.56, and the % RSA ranged from 43.88 to 90.17. This study promotes the consumption of food rich in bioactive compounds, mushrooms being among such food. Further research on mushrooms from Bosnia and Herzegovina and their benefits in the overall maintenance of human health and protection from age-related diseases is necessary.

Download Full-text

Prevalence of Ewingella americana in retail fresh cultivated mushrooms (Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus) in Zaragoza (Spain)

FEMS Microbiology Ecology ◽

10.1016/s0168-6496(03)00283-6 ◽

2004 ◽

Vol 47 (3) ◽

pp. 291-296 ◽

Cited By ~ 19

Author(s):

Juan E Reyes ◽

MarÃa E Venturini ◽

Rosa Oria ◽

Domingo Blanco

Keyword(s):

Pleurotus Ostreatus ◽

Agaricus Bisporus ◽

Lentinula Edodes ◽

Ewingella Americana ◽

Cultivated Mushrooms

Download Full-text

Isolation of a Gram-positive bacterium effective in suppression of brown blotch disease of cultivated mushrooms, Pleurotus ostreatus and Agaricus bisporus, caused by Pseudomonas tolaasii

Mycoscience ◽

10.1007/bf02464008 ◽

1998 ◽

Vol 39 (3) ◽

pp. 273-278 ◽

Cited By ~ 19

Author(s):

Takanori Tsukamoto ◽

Akira Shirata ◽

Hitoshi Murata

Keyword(s):

Pleurotus Ostreatus ◽

Agaricus Bisporus ◽

Positive Bacterium ◽

Gram Positive ◽

Pseudomonas Tolaasii ◽

Brown Blotch ◽

Brown Blotch Disease ◽

Cultivated Mushrooms

Download Full-text

Usage of Edible Mushrooms in Various Food Products

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v4i3.144-149.599 ◽

2016 ◽

Vol 4 (3) ◽

pp. 144 ◽

Cited By ~ 8

Author(s):

Özge Süfer ◽

Fuat Bozok ◽

Hande Demir

Keyword(s):

Pleurotus Ostreatus ◽

Agaricus Bisporus ◽

Food Product ◽

New Product ◽

Food Products ◽

Edible Mushrooms ◽

Added Value ◽

Meat Flavor ◽

Fat Level ◽

Cultivated Mushrooms

Using of edible mushrooms which are generally consumed in houses in dried form is based on mainly instant soup and sauce formulations. Recently, the cultivations of Agaricus bisporus and Pleurotus ostreatus species have become widespread. Utilization of these cultivated mushrooms in recipes would bring added value to related food products. For this purpose, Agaricus bisporus and Pleurotus ostreatus species farmed in Osmaniye Korkut Ata University Mushroom House were dried and then pulverized. Firstly, a snack was prepared with Agaricus bisporus powder. Agaricus bisporus powder was substituted for wheat flour at the rates of 5 %, 10 %, 20 % and 30 % and thus the potential of food product which had relatively lower carbohydrate and fat level and higher fiber content was investigated. In the second part of the study, either 5 %, 10 % of Agaricus bisporus powder or 5 %, 10 % of Pleurotus ostreatus powder were added into traditional Turkish meatball (beef mince, salt) which was cooked in conventional oven, so meat flavor could be replaced by herbal flavor coming from mushroom. This property mat obey the purpose that, the created new product will be consumed fondly especially by children. Sensory and physical (colour and texture) analysis were performed in both snack and meatball samples and the results were evaluated statistically.

Download Full-text

Evaluation of polychlorinated biphenyl degradation through refuse from Pleurotus ostreatus, Lentinula edodes and Agaricus bisporus production

Folia Horticulturae ◽

10.1515/fhort-2015-0023 ◽

2015 ◽

Vol 27 (2) ◽

pp. 135-144 ◽

Cited By ~ 3

Author(s):

Monika Gąsecka ◽

Kinga Drzewiecka ◽

Marek Siwulski ◽

Krzysztof Sobieralski

Keyword(s):

Pleurotus Ostreatus ◽

Agaricus Bisporus ◽

Lentinula Edodes ◽

Polychlorinated Biphenyl ◽

White Rot Fungi ◽

White Rot ◽

Biphenyl Degradation ◽

Degree Of Degradation ◽

Polychlorinated Biphenyl Degradation ◽

Cultivated Mushrooms

Abstract White rot fungi (WRF) are known to have the ability to degrade organic pollutants with a structure similar to lignin. Because of this, the degradation of polychlorinated biphenyls (PCBs) congeners no. 28, 52, 101, 138, 153 and 180 by substrate before fruiting (substrate) and/or after fruiting (SMS) from cultivated mushrooms Pleurotus ostreatus, Lentinula edodes and Agaricus bisporus was examined. The experiment was carried out in four replications for each treatment using a mixture of substrate/SMS and sandy soil with PCBs at a concentration of each congener at 50 and 100 μg kg−1 soil DW. The results indicate that degradation was dependent on substrate/SMS addition, the concentration of PCBs and time of incubation. The efficiency of PCB degradation was generally reduced with the number of chlorine atoms in the structure of congeners: 28, 52, 101, 138, 153 or 180. In all combinations, degradation increased with incubation time. Degradation by SMS was lower in comparison to degradation by a substrate of the same mushroom. The degree of degradation of a single PCB after 12 weeks of incubation for A. bisporus ranged from 31.32 ± 1.52 to 83.91 ± 1.07%, while for P. ostreatus it was between 37.88 ± 2.54 and 78.29 ± 1.41%; for L. edodes it ranged from 17.38 ± 1.06 to 75.30 ± 1.46%. The best average degradation was confirmed for 20% SMS of A. bisporus at 50 μg kg−1 PCB.

Download Full-text