Physicochemical, antioxidant, and antibacterial properties of heattreated edible mushroom extracts

This study describes the thermal effect on physicochemical properties, phenolic content, as well as antioxidant and antibacterial activity of edible mushroom extracts (EME) from Agaricus brasiliensis, Ganoderma lucidum, and Pleurotus ostreatus in aqueous-ethanolic solution. The heating of EME resulted in a reduction of pH and total soluble solids and changes in color values in time dependence (p < 0.05). In addition, total phenolic and flavonoid contents, antiradical activity (DPPH• and ABTS•+ inhibition), and reducing power were enhanced with increasing temperature (90 °C, for 6 h), mainly in the P. ostreatus extract (p < 0.05). In contrast, the results indicate that high temperatures reduced (p < 0.05) the antibacterial effect against all pathogens tested. In conclusion, the thermal treatment affected physicochemical and antibacterial properties of EME and enhanced phenolic composition and antioxidant activity.

Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties

Mushrooms have been long accomplished for their medicinal properties and bioactivity. The ancients benefitted from it, even before they knew that there was more to mushrooms than just the culinary aspect. This review addresses the benefits of mushrooms and specifically dwells on the positive attributes of mushroom polysaccharides. Compared to mushroom research, mushroom polysaccharide-based reports were observed to be significantly less frequent. This review highlights the antioxidant properties and mechanisms as well as consolidates the various antioxidant applications of mushroom polysaccharides. The biological activities of mushroom polysaccharides are also briefly discussed. The antiviral properties of mushrooms and their polysaccharides have been reviewed and presented. The lacunae in implementation of the antiviral benefits into antiCOVID-19 pursuits has been highlighted. The need for expansion and extrapolation of the knowns of mushrooms to extend into the unknown is emphasized.

Metabolomic Profiling and Biological Activities of Pleurotus columbinus Quél. Cultivated on Different Agri-Food Byproducts

The genus Pleurotus (Fr.) P. Kumm (Pleurotaceae, Basidiomycota) comprises a cosmopolitan group of mushrooms highly appreciated for their nutritional value and health-promoting benefits. Despite there being many studies about the phytochemical composition of Pleurotus spp., there are very few reports dealing with the phytochemistry, antioxidant and antimicrobial activities of P. columbinus Quél. In this study, a mass spectrometry ultra-performance liquid chromatography mass spectrometry (UHPLC)-QTOF method, coupled with principal component analysis (PCA), was applied to the P. columbinus metabolome in order to investigate the influence of different agri-food residues as growth substrates for P. columbinus cultivation, on the bioactive chemical profile of fruiting bodies and evaluated their potential as antioxidants and antimicrobials. Additionally, a quantitative HPLC-DAD-MS analysis was conducted on phenolic and flavonoid compounds, that could explain, albeit partially, the observed biological effects of P. columbinus extracts. The qualitative metabolic profile identified 97 metabolites, whereas the quantitative HPLC-DAD-MS analysis confirmed the presence of phenolic and flavonoids, in the mushroom extracts, which also showed intrinsic scavenging/reducing and antimicrobial effects. The antibacterial effects were particularly evident against Escherichia coli, whereas Tricophyton and Aspergillus were the dermatophytes more sensitive to the mushroom extracts. The present study supports more in-depth investigations, aimed at evaluating the influence of growth substrate on P. columbinus antimicrobial and antioxidant properties. The extracts from P. columbinus revealed valuable sources of primary and secondary metabolites, thus suggesting potential applications in the formulation of food supplements with biological properties, above all in terms of antioxidant and antimicrobial properties.

Ameliorating Effects of Different Extracts of Culinary Mushroom Species on the Production Performance of Healthy and Eimeria Infected Commercial Broiler Birds

In this research, three edible mushroom species including Pleurotus (P.) ostreatus, P. sajor-caju and Lentinus (L.) edodes were processed for hot water, methanolic and polysaccharide extracts. These extracts were administered to commercial broiler birds. Production performance was determined as weight gains and feed conversion ratios (FCR) in healthy birds on weekly basis. Further, groups were subjected to oral Eimeria infection and weight gains were monitored from days 4 to 12 post inoculation. Study revealed significantly higher (P < 0.05) weight gains in experimental groups given different mushroom extracts during 4th, 5th and 6th weeks of experiment in comparison to control. Feed conversion ratios observed in the control groups were significantly higher (P < 0.05) as compared to experimental groups especially methanolic extracts of all three mushroom species during 5th and 6th weeks of the experiment. After Eimeria inoculation, weight gains of the experimental groups given different mushroom extracts were significantly higher (P < 0.05) on 10th, 11th and 12th day. Results concluded that aqueous, methanolic and polysaccharide extracts of P. ostreatus, P. sajor-caju and L. edodes had potential to improve the production in healthy birds and may also enhance the weights in commercial broiler birds suffering from Eimeria infection. © 2021 Friends Science Publishers

Estimation of Protein and Productive Efficiency Profile of Locally Produced Oyster Mushroom (Pleurotus Ostreatus) in Broiler

Background: Pleurotus ostreatus (Oyster) is a worldwide used mushroom, known to have a wide range of nutrients. Effects of the ethanolic and aqueous extracts of Oyster and its isolated proteins on the production profiles and bio health markers in broiler birds were evaluated in the present research. Methods: Four hundred and twenty, day-old Ross-308 broiler birds were distributed into seven groups with sixty number of birds in each group (N=60). Each group was divided into three subgroups with twenty number of birds in each subgroup (N=20). The first group was selected as control (CONT) with no treatment and other six groups were supplemented orally with the mushroom protein at a dose of 200 (Pr200) and 400mg/Kg BW (Pr400), an aqueous extract of mushroom at a dose of 200 (Aq200) and 400mg/Kg BW (Aq400) and ethanolic extract of mushroom at a dose of 200 (Eth200) and 400mg/Kg BW (Eth400) respectively. On day 28th of the experiment, 1st sub-group of each group was evaluated for cell-mediated immunity by assessing the lymphoproliferative reaction to Phytohemagglutinin-P (PHA-P; Toe web assay) and the humoral immune reaction was evaluated in the 2nd subgroup of each group by antibody reaction to sheep red blood cells (sRBCs; Hemagglutination assay). On day 42, serum was separated by slaughtering (decapitation) all the birds and evaluated for the oxidative stress, lipid profile, blood glucose level, and immune parameters. One-way analysis of variance (ANOVA), Tuckey range tests, and geometric mean titer (GMT) was used to statistically analyze the results. Results: The Eth400 birds showed significantly (P<0.05) higher cell-mediated immune response (1.1±0.04 mm) and humoral immune response (49.31±0.03 mm) in comparison with the control group. Birds supplemented with mushroom extracts and protein revealed significantly greater growth performance, maximum in Eth400, in terms of feed conversion ratios (FCR; 1.44±0.002) when compared with the control group (1.7±0.01). Conclusion: Different parameters to evaluate oxidative stress showed that the mushroom extracts and its protein reduced the oxidative stress in the treated groups being maximum in Eth400. Conclusively, the oyster mushroom has health promoting effects in term of production profile, as immunomodulator and antioxidant in broiler poultry.