Abstract
The present work is aimed at developing nutraceutical formulations based on the mycelium of Agaricus bisporus and Pleurotus ostreatus, highlighting the potential of in vitro culture as a tool to improve the production of bioactive compounds, namely phenolic acids and ergosterol. The mycelia of both species were cultured in different solid and liquid media in order to compare the growth rate and yielded biomass. Fruiting bodies, mycelia and culture media were compared regarding the antioxidant activity, anti-inflammatory effects in RAW264.7 cells and cytotoxicity in human tumor cell lines and non-tumor porcine liver cells. P. ostreatus mycelia showed higher contents of ergosterol and phenolic compounds, and stronger antioxidant activity than the corresponding fruiting body. P. ostreatus and A. bisporus did not show anti-inflammatory activity, and P. ostreatus was the only one showing cytotoxicity in tumor cell lines. The results show that these mushrooms provide compounds with antioxidant and cytotoxic capacities, with variations among species.
Highlights
IntroductionThe demands of consumers in terms of food production have changed considerably
In recent decades, the demands of consumers in terms of food production have changed considerably
The strains were maintained on Petri dishes (9 cm diameter) containing 10 mL of solid media and flasks with 20 mL of medium at 25 °C in the dark and cultured until mycelium covered most of the medium: approximately 21 days for P. ostreatus in solid medium and 42 days in liquid medium; and 56 days for A. bisporus in solid and liquid media
Summary
The demands of consumers in terms of food production have changed considerably. Today’s foods are intended to satisfy hunger and provide the necessary nutrients, and to prevent disease and improve the physical and mental wellbeing of consumers. According to DeFelice[2] and subsequent references, “a nutraceutical is any substance that is a food or a part of food and provides medical or health benefits, including the prevention and treatment of disease”.2. Known as “functional foods,” are thought to provide benefits beyond basic nutrition and may play a role in reducing or minimizing the risk of certain diseases and other health conditions.[3] Nutraceuticals and functional characteristics of many traditional foods are being discovered and studied, while new food products are being developed to include beneficial components. By knowing which foods can provide specific health benefits, we can make food and beverage choices that allow us to take greater control of our health
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
