Subcellular Distribution of Aluminum, Bismuth, Cadmium, Chromium, Copper, Iron, Manganese, Nickel, and Lead in Cultivated Mushrooms (Agaricus bisporus and Pleurotus ostreatus)

2005 ◽  
Vol 106 (3) ◽  
pp. 265-278 ◽  
Author(s):  
Alma Hortensia Serafín Muñoz ◽  
Felix Gutierrez Corona ◽  
Kazimierz Wrobel ◽  
Gerardo Martínez Soto ◽  
Katarzyna Wrobel
Keyword(s):  
Subcellular Distribution ◽  
Pleurotus Ostreatus ◽  
Agaricus Bisporus ◽  
Iron Manganese ◽  
Cultivated Mushrooms

Mineral composition of the cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes

2005 ◽  
Vol 34 (4) ◽  
pp. 441-451 ◽  
Author(s):  
J. Vetter ◽  
Cs. Hajdú ◽  
J. Gyorfi ◽  
P. Maszlavér
Keyword(s):  
Mineral Composition ◽  
Pleurotus Ostreatus ◽  
Agaricus Bisporus ◽  
Lentinula Edodes ◽  
Cultivated Mushrooms

scholarly journals Aminokiselinski sastav i antioksidacijska aktivnost odabranih gljiva Bosne i Hercegovine

2019 ◽  
Vol 68 (3-4) ◽  
pp. 97-103 ◽  
Author(s):  
Mirsada Salihović ◽  
Melita Huremović ◽  
Selma Špirtović-Halilović ◽  
Alija Uzunović ◽  
Ekrem Pehlić ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Total Phenolic Content ◽  
Agaricus Bisporus ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Age Related ◽  
Cultivated Mushrooms ◽  
Macrolepiota Procera

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.

scholarly journals Usage of Edible Mushrooms in Various Food Products

2016 ◽  
Vol 4 (3) ◽  
pp. 144 ◽  
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.

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

2015 ◽  
Vol 27 (2) ◽  
pp. 135-144 ◽  
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.

scholarly journals Fortification of soy milk with prebiotic natural ß-glucan derived from edible mushrooms Pleurotus ostreatus and Agaricus bisporus

2022 ◽  
Author(s):  
Kuppamuthu Kumaresan ◽  
Gopalakrishnan Swathi ◽  
Sivasamy Raghuvandhanan K. ◽  
Alagu Thirumurugan ◽  
Thiyagarajan Sathishkumar
Keyword(s):  
Pleurotus Ostreatus ◽  
Agaricus Bisporus ◽  
Edible Mushrooms ◽  
Soy Milk
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