Abstract
The study investigated effect of substrate supplementation with Se alone or in combination with Cu or/and Zn Se on (1) the growth of Pleurotus ostreatus and Pleurotus eryngii; (2) elements accumulation in mushrooms; (3) the antioxidant activities of bio-enriched mushroom extracts in human platelets. The accumulation of elements generally increased over concentration gradient reaching its maximum at 1.2 mM for P. ostreatus and P. eryngii: (1) over 100 and 80 mg kg−1 of Se, respectively (Se supplementation); (2) over 15 and 30 mg kg−1 of Cu, respectively (Se+Cu); (3) over 30 and 85 mg kg−1 of Zn, respectively. Se was predominantly accumulated as an organic fraction. Contrary to P. eryngii, the P. ostreatus biomass decreased with substrate elements concentration but was satisfactory up to 0.9 mM of Se, Se+Cu and Se+Zn. The Se+Cu+Zn model yielded low biomass and elements accumulation. Extracts from mushrooms bio-enriched with Se and Se+Zn (0.6–1.2 mM) revealed significant antioxidant activities in human platelets by ameliorating reactive oxygen species (ROS) and preventing lipid peroxidation. The study demonstrated the potential application of Pleurotus mushrooms as functional food products bio-enriched with essential elements. ROS inhibition by extracts of these mushrooms may be useful in control of platelets activation cascade.
Highlights
Mushrooms are increasingly popular as foodstuffs in different world locations owing to their nutritional value and potential medicinal use, extensively evidenced over recent decades
The fruiting bodies from the chosen model were extracted at high temperature, and extracts were later used to test as regards their ability to attenuate tert-butyl hydroperoxide (tBHP)-induced generation of reactive oxygen species (ROS) and lipid peroxidation in human platelets isolated from healthy donors
These findings are in line with previous studies demonstrating the potential of various mushrooms from the Pleurotus genus in the production of food bio-fortified with Se [31, 32]
Summary
Mushrooms are increasingly popular as foodstuffs in different world locations owing to their nutritional value and potential medicinal use, extensively evidenced over recent decades. Mushrooms belonging to the genus Pleurotus (higher Basidiomycetes) are, next to Agaricus sp., one of the most important cultivated species worldwide [1] and account for nearly 27% of global production [2, 3]. Various pharmacological effects exerted by compounds of Pleurotus, derived from P. ostreatus, have been reported and include antiviral antibacterial, antidiabetic, antihypercholesterolic and antiarthritic activities [5,6,7,8]. All in all, it appears that Pleurotus mushrooms have high potential as functional foods. Economically-wise, this is supported by their short growth time, the inexpensive and readily available materials required for their cultivation (e.g. wheat, rice straw, cotton waste or sawdust) and their documented resistance to pathogens and pests [9]
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