Cultivation Of Edible Mushrooms Research Articles

A comparative study of fatty acid compositions of three cultivated edible mushroom species of Bangladesh

A comparative assessment of three cultivated edible mushroom species namely Bottom mushroom (Agaricus bisporus), Pearl Oyster (Pleurotus ostreatus), Shiitake Mushroom (Lentinul aedodes) on the cumulative fatty acid compositions through fatty acids methyl esters (FAMEs) was devised. About Thirty-six fatty acids were distinguished in the selected mushroom species to interpret descriptive and analytical information by deriving all free fatty acids to their corresponding FAMEs utilizing gas chromatography-mass spectrometry (GC-MS/MS). Cis-linoleic acid was the predominant fatty acid in the fruit bodies of all studied mushrooms. The range of cis-linoleic acid content in the species was 40.33% to 65.59%. Cis-oleic and heptadesenoic acids, respectively, were the other two main fatty acids. More than 32 fatty acids were found and quantified in addition to the three primary fatty acids that are already mentioned. The sequences of Polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) within all saturated and unsaturated fatty acids for three mushroom species were PUFA > MUFA > SFA for Agaricus bisporus and Lentinula edodes while the sequence was PUFA > SFA > MUFA for Pleurotus ostreatus. Lentinula edodes presented the highest fatty acids amounts which were followed by Pleurotus ostreatus and Agaricus bisporus respectively. The fatty acid composition of the mushrooms revealed that the unsaturated fatty acids are present in higher amounts than the saturated fatty acids in the analyzed mushrooms.

Use of NIR spectroscopy to monitor substrate biodegradation lignocellulosics by Pleurotus

Understand the process of biodegradation of lignocellulosic material as its chemical composition is key properties for enhancing the cultivation of edible mushrooms, which seek in lignin and other carbon source carbohydrates. The purpose of this study was to monitor polysaccharide and lignin degradation caused by Pleurotus ostreatoroseus on different agroindustrial substrates using near infrared spectroscopy (NIR). Sawdust substrates of Marupá and Cajuí wood, banana pseudostem fibers, enriched with bran of cereals were formulated (WB and MWB). Of the 12 formulations elaborated, eight were submitted to biodegradation of P. ostreatoroseus over a period of 49 days (Residual substrate), and four formulations maintained in natura (Initial substrates), where each treatment was formed by 10 replicates totaling n = 120. Spectra were obtained from the substrates before and after cultivation in FT-NIR system in the region between 10,000 and 4,000 cm-1 and the index degradation of lignocellulosic compounds was determined (LDI and PDI). Through Fourier transform near infrared spectroscopy was it is possible to observe the degradation of polysaccharides and lignin in the substrates grown with the fungus P. ostreatoroseus. In the residual substrate Marupá+WB-POSP was the highest lignin degradation index (LDI = 9.26%). While whereas for the PDI (Polysaccharide degradation index), the highest degradation (7.12%) was observed in the residual substrate Cajuí+MWB-POAM. Through analysis of the absorption bands, it was possible to observe the degradation of structures/bonds characteristics of lignocellulosic residues. The NIR model for degradation of lignocellulosic compounds was more effective in predicting “lignin degradation” in the spectral range 6,350-7,308 cm-1

Wild and Cultivated Mushrooms of Nepal as a Source of Nutrients and Nutraceuticals

This study was carried out on nutrient and nutraceutical analysis of wild and cultivated edible mushrooms collected from different parts of Nepal. A total number of five species of mushroom were collected including two wild (Morchella sp. and Ganoderma sp.) and three cultivated species (Pleurotus sp., Agaricus sp. and Lentinula sp). The moisture, protein, crude fat, total ash, dietary fibre and carbohydrates were determined as nutrients whereas phenolic content, flavonoid content, antioxidant and mineral matter were determined as nutraceuticals. In this study, the highest amount of nutrients contained was protein (34%), fat (7%), fibres (42%), ash (11%), and carbohydrate (60%). The nutraceutical in these mushrooms is phenolic (0.79 μg of GAE/gm), flavonoid (0.585 μg of QE/gm) and antioxidant (0.261±0.036 mg/ml). The concentration of iron (26.19 mg/l) was found highest in all mushrooms, whereas lead and chromium were found in negligible amounts i.e., >1. The comparative study revealed that the nutrients in cultivated mushrooms have highest than in wild mushrooms. Moreover, the nutraceutical is maximum in wild mushrooms (phenolic content of 0.79 μg of GAE/gm, flavonoid content of 0.58 μg of GAE/gm) than in cultivated mushrooms. Furthermore, wild edible mushrooms are a good source of antioxidants than cultivated ones. In conclusion, this study suggested that mushrooms are a good source of nutrients and nutraceuticals which are considered valuable good nutritional dietary supplements.

A New Species Agrocybe striatipes, also a Newly Commercially Cultivated Mushroom with Highly Nutritional and Healthy Values

The species of Agrocybe (Strophariaceae, Agaricales, Agaricomycetes) are saprophytic and widely distributed in temperate regions. In this study, a new species named Agrocybe striatipes from China is described, which has been successfully cultivated in China recently. The phenotypic characteristics examination and molecular phylogenetic analyses using multilocus data (ITS and nrLSU) both support it as a new species in the genus Agrocybe. Moreover, nutritional ingredient analysis showed that the fruiting body of A. striatipes was rich in seventeen amino acids, including eight essential amino acids, in addition to high levels of calcium (78.5 mg/kg) and vitamin D (44.1 μg/100g). The following analysis of the heavy metal contents of the fruiting bodies show that it does not contain lead, cadmium, arsenic, mercury, and other heavy metal elements. In the crude extract of the mushroom, the nutrients in the aqueous phase are amino acids and oligosaccharides, and the active substances in the ethyl acetate layer are sterols, which have a variety of pharmacological effects. In conclusion, A. striatipes is not only a new species but also has highly application values as a cultivated edible mushroom in nutrition and health.

Calcium Enrichment in Edible Mushrooms: A Review

Calcium is one of the essential minerals that enhances various biological activities, including the regulation of blood pressure, the prevention of osteoporosis and colorectal adenomas. Calcium-enriched edible mushrooms can be considered as one of the important daily sources of calcium in foods. Calcium accumulation in edible mushrooms is an effective way to enhance its activities because the organic state of calcium metabolites in edible mushrooms can be formed from the original inorganic calcium. The main calcium sources for calcium-enriched edible mushrooms' cultivation are CaCO3, CaCl2 or Ca(NO3)2. The growth and metabolic process of edible mushrooms are significantly influenced by calcium enrichment. Generally, Ca at low levels is good for the production of edible mushrooms, whereas the reverse phenomenon for the growth of edible mushrooms at high Ca contents is observed. In addition, metabolites, for example, phenolics, flavonoids, polysaccharides, enzymes, minerals, etc., are improved when edible mushrooms are enriched at a moderate level of calcium. This review summarized the literature regarding the influence of calcium enrichment on edible mushrooms' growth and major metabolites. Furthermore, the mechanisms of calcium enrichment in edible mushrooms were highlighted. Understanding calcium-enriched mechanisms in edible mushrooms would not only be beneficial to manipulate the cultivation of edible mushrooms having excellent biological activities and high levels of active Ca, but it would also contribute to the applications of calcium enrichment products in food industries.

Comprehensive evaluation of agronomic traits and mineral elements of Auricularia heimuer cultivated on corncob substrates

Auricularia heimuer is the third largest cultivated edible mushroom in the world, which not only possesses a unique taste but also is enriched with nutrients. In order to explore the efficient utilization value of lignocellulose in corncob for mushroom production, this paper was conducted by setting high substitution rate of corncob (70%, 81%, 93%) formulas for cultivation. Principal component analysis (PCA) was used to evaluate the main agronomic traits and mineral elements of the substracts, comprehensively. The results showed that the C/N ratio and lignin content in the substrates were positively correlated with the agronomic traits of Auricularia heimuer. In contrast, cellulose and hemicellulose were negatively correlated with them. The range of the C/N ratio was 50.70%, and biological efficiency (BE) was 50% at 70% corncob substitution, with a remarkable improvement in terms of yield traits (mushroom weight, yield, BE) and quality traits (size, thickness, fresh to dry weight ratio, rehydration ratio, mineral element content). The content of macroelements produced by corncob was better than that produced by sawdust. The higher substitution ratio of corncob, the higher the macroelements of the fruiting body. The microelements (Fe, Se, Mn, Mo, B) of the fruiting body in sawdust were significantly better than that in the corncob substrates. PCA showed that the two principal components represented 94.61% of the 11 agronomic traits and mineral elements composition of the four corncobs under high substitution formulas. When the corncob substitution rate was less than 70%, the fruiting body produced by the formula exhibited comprehensive utilization value in terms of quality and quantity. In this study, corncob as a low-value agricultural waste was environmentally transformed into a new resource that could be used to produce high-value edible fungi, which provides a theoretical basis for accelerating the efficient utilization of substrate and the commercialization of mushrooms at industrial level.

Substrate dependent growth optimization of Pleurotus florida mushroom on inexpensive substrates

The oyster mushroom (Pleurotus florida) is one of the cultivated edible mushrooms and has certain medicinal properties as well as economic and ecological values. Every year, massive amounts of ligno-cellulosic agricultural crop residues are produced worldwide, and not all of them are properly utilized. There are many ways of managing agricultural waste, one of which is mushroom cultivation. This study was conducted to compare the influence of selected consortiums of agricultural residues on the growth of Pleurotus florida. This species was cultivated on different combinations of substrates, viz., dried bread grass (Brachiaria brizantha), soybean straw, sawdust, rice straw, wheat straw, cotton straw, and sugarcane bagasse. Parameters such as height of stipe, girth of stipe, width of pileus, biological efficiency, and moisture content of fruiting bodies were evaluated. All the experiments were performed in triplicate. The supreme combination of substrates was found to be dried bread grass (8%), soybean straw (15%), saw dust (25%), rice straw (20%), wheat straw (15%), cotton straw (10%), and sugarcane bagasse (7%). This combination has given the best yield in terms of mean fresh weight of fruiting bodies (56.5 g), height of stipe (3.86 cm), girth of stipe (18.33 mm), and width of pileus (5.60 cm). The maximum biological efficiency was obtained 75.55%.

Increasing the value of Phragmites australis straw in a sustainable integrated agriculture model (SIAM) comprising edible mushroom cultivation and spent mushroom substrate compost

Because of the regular annual harvest, Phragmites australis used in wetland protection produces an abundance of straw, resulting in a large amount of straw waste. As a result, the extra straw should be used in a convenient and efficient manner. A comprehensive analysis of P. australis straw use in Pleurotus cultivation and spent mushroom substrate compost was performed in this study to increase its value. The lignocellulose content in the straw was shown to meet the nutritional requirements of the Pleurotus mushroom. Immediately thereafter, the replacement of bagasse with P. australis proved to be reasonable for Pleurotus eryngii substrate and could generate a profit of ¥17,400 per 10,000 cultivation bags. Substituting P. australis for approximately 20 % to 40 % of bagasse is recommended for Pleurotus ostreatus cultivation and can yield a profit of approximately ¥16,000. Spent mushroom substrate compost was confirmed to increase the organic matter content, and post-compost use of this substrate as a fertilizer could increase economic income by approximately ¥1000 for every 10,000 bags. Overall, this recycling pathway for P. australis resources presents positive ecological and social benefits, and the model is a sustainable and eco-friendly solution for agricultural waste worthy of promotion and further application.

Effects and Mechanism of the Mycelial Culture Temperature on the Growth and Development of Pleurotus ostreatus (Jacq.) P. Kumm

Pleurotus ostreatus (Jacq.) P. Kumm is the second most cultivated edible mushroom worldwide. Temperature is one of the main environmental factors affecting the growth and fructification of mushrooms. However, the effects of ambient temperature on the growth, development, and production of bag-cultured P. ostreatus are still unclear. In this study, eight ambient temperatures (15 °C, 18 °C, 20 °C, 22 °C, 25 °C, 28 °C, 30 °C, and 32 °C) were used to cultivate P. ostreatus mycelia with cottonseed hull as substrate. Then, the agronomic traits and the activities of substrate-degrading and antioxidant enzymes were determined. The mycelial growth and fructification of P. ostreatus differed significantly under different temperatures, and 22 °C was the optimum temperature for mycelial culture when we comprehensively analyzed all the agronomic traits. The mycelial growth rate and the biological efficiency under 22 °C were 0.56 cm/d and 99.53%, respectively. Furthermore, there were also significant differences in the activities of substrate-degrading enzymes and antioxidant enzymes under different ambient temperatures. The highest activities of lignocellulose-degrading enzymes (laccase, xylanase, and cellulase), amylase, and proteinase at the vegetative growth stage occurred at 15–22 °C, 20–22 °C, and 22–30 °C, respectively. The highest activities of superoxide dismutase, peroxidase, and catalase at the vegetative growth stage occurred at 28–30 °C. This study provides a reference temperature for bag-cultured P. ostreatus.

Bacterial interactions with the mycelium of the cultivated edible mushrooms Agaricus bisporus and Pleurotus ostreatus.

The cultivated edible mushrooms Agaricus bisporus and Pleurotus ostreatus are valuable food crops and an important source of human nutrition. Agaricus bisporus is the dominant cultivated species in the western hemisphere and in Australia, while in Asian countries P. ostreatus is more prevalent. These two mushroom species are grown on fermented-pasteurized substrates, and bacteria and fungi play an important role in converting feedstocks into a selective medium for the mushroom mycelium. The mushrooms are usually introduced to the substrate as grain spawn, and the actively growing hyphae form a range of direct interactions with the diverse bacterial community in the substrate. Of these interactions, the most well studied is the removal of inhibitory volatile C8 compounds and ethylene by pseudomonads, which promotes mycelium growth and stimulates primordia formation of both A. bisporus and P. ostreatus. Bacterial biomass in the substrate is a significant nutrition source for the A. bisporus mycelium, both directly through bacteriolytic enzymes produced by A. bisporus, and indirectly through the action of extracellular bacterial enzymes, but this is less well studied for P. ostreatus. Apart from their role as a food source for the growing mycelium, bacteria also form extensive interactions with the mycelium of A. bisporus and P. ostreatus, by means other than those of the removal of inhibitory compounds. Although several of these interactions have been observed to promote mycelial growth, the proposed mechanisms of growth promotion by specific bacterial strains remain largely uncertain, and at times conflicting. Bacterial interactions also elicit varying growth-inhibitory responses from A. bisporus and P. ostreatus. This review explores characterized interactions involving bacteria and A. bisporus, and to a lesser degree P.ostreatus, and whilst doing so identifies existing research gaps and emphasizes directions for future work.

Edible Mushrooms as Source of Fibrin(ogen)olytic Enzymes: Comparison between Four Cultivated Species

Cardiovascular diseases represent the main cause of death. A common feature of cardiovascular disease is thrombosis resulting from intravascular accumulation of fibrin. In the last years, several fibrinolytic enzymes have been discovered in many medicinal or edible mushrooms as potential new antithrombotic agents. This study aimed to compare the fibrin(ogen)olytic activity of crude extracts from the fruiting bodies of four cultivated edible mushrooms: Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe aegerita. Fibrin(ogen)olytic activity was assessed by fibrin plate, spectrophotometric assay and electrophoretic analysis (SDS-PAGE and zymography). The highest activity was detected for P. ostreatus followed by P. eryngii, L. edodes and A. aegerita. Results indicated that enzymes exhibited maximum activity at pH 6-7 and 30-40 °C, respectively. Enzyme activity was inhibited by serine and metalloprotease inhibitors. We proposed a new index called the Specific Fibrin(ogen)olytic Index (SFI), which allows specification of the proportion of the total proteolytic capacity due to the fibrin(ogen)olytic activity. These data suggest that the extracts from fruiting bodies or powdered mushrooms can be used as functional ingredients for the development of new functional foods that may act as thrombolytic agents responding, at the same time, to the increasing demand for safe, healthy and sustainable food.

Identification of Key Regulatory Pathways of Basidiocarp Formation in Pleurotus spp. Using Modeling, Simulation and System Biology Studies.

Pleurotus (Oyster mushroom) is an important cultivated edible mushroom across the world. It has several therapeutic effects as it contains various useful bio-molecules. The cultivation and crop management of these basidiomycete fungi depends on many extrinsic and intrinsic factors such as substrate composition, growing environment, enzymatic properties, and the genetic makeup, etc. Moreover, for efficient crop production, a comprehensive understanding of the fundamental properties viz. intrinsic–extrinsic factors and genotype-environment interaction analysis is required. The present study explores the basidiocarp formation biology in Pleurotus mushroom using an in silico response to the environmental factors and involvement of the major regulatory genes. The predictive model developed in this study indicates involvement of the key regulatory pathways in the pinhead to fruit body development process. Notably, the major regulatory pathways involved in the conversion of mycelium aggregation to pinhead formation and White Collar protein (PoWC1) binding flavin-chromophore (FAD) to activate respiratory enzymes. Overall, cell differentiation and higher expression of respiratory enzymes are the two important steps for basidiocarp formation. PoWC1 and pofst genes were participate in the structural changes process. Besides this, the PoWC1 gene is also involved in the respiratory requirement, while the OLYA6 gene is the triggering point of fruiting. The findings of the present study could be utilized to understand the detailed mechanism associated with the basidiocarp formation and to cultivate mushrooms at a sustainable level.

Soil microbial diversity and functional capacity associated with the production of edible mushroom Stropharia rugosoannulata in croplands.

In recent years, a rare edible mushroom Stropharia rugosoannulata has become popular. S. rugosoannulata has the characteristics of easy cultivation, low cost, high output value, and low labor requirement, making its economic benefits significantly superior to those of other planting industries. Accumulating research demonstrates that cultivating edible fungus is advantageous for farming soil. The present experiment used idle croplands in winter for S. rugosoannulata cultivation. We explored the effects of S. rugosoannulata cultivation on soil properties and soil microbial community structure in paddy and dry fields, respectively. We cultivated S. rugosoannulata in the fields after planting chili and rice, respectively. The results showed that Chili-S. rugosoannulata and Rice-S. rugosoannulata planting patterns increased the yield, quality and amino acid content of S. rugosoannulata. By analyzing the soil properties, we found that the Chili-S. rugosoannulata and Rice-S. rugosoannulata cropping patterns increased the total nitrogen, available phosphorus, soil organic carbon, and available potassium content of the soil. We used 16s amplicons for bacteria and internal transcribed spacer (ITS) region for fungi to analyze the microbial communities in rhizosphere soils. Notably, S. rugosoannulata cultivation significantly increased the abundance of beneficial microorganisms such as Chloroflexi, Cladosporium and Mortierella and reduce the abundance of Botryotrichumin and Archaeorhizomyces. We consider S. rugosoannulata cultivation in cropland can improve soil properties, regulate the community structure of soil microorganisms, increase the expression abundance of beneficial organisms and ultimately improve the S. rugosoannulata yield and lay a good foundation for a new round of crops after this edible mushroom cultivation.

COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS

The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. The aroma of cultivated mushrooms is different from wild ones, it is often less pronounced. The aim of the study was to determine the characteristics of the aroma of wild and cultivated edible mushrooms using the methods of sensory profile analysis and ultraviolet spectrophotometry. Sensory profile analysis showed that aroma profiles of mushroom samples differed in intensity depending on a kind of a mushroom. It was found that Boletus sp. had the highest intensity of the mushroom component of flavor among wild mushrooms. The intensity of woody flavor components was higher in B. subtomentosus, L. aurantiacum and P. ostreatus IBK-1535. More pronounced herbaceous notes were observed for a wild P. ostreatus and A. silvaticus, sweet – for S. luteus, and floral – for P. djamor. Among the cultivated fungi, the most pronounced mushroom notes are observed for A. bisporus. The lowest intensity of aroma had such wild mushrooms as P. ostreatus and S. luteus. Also, the least pronounced flavor was noted for the cultivated P. djamor. The flavor of this mushroom is characterized by fishy notes. The obtained UV-spectra of different mushroom species varied in the intensity of the light absorption maxima. The highest intensity in the entire wavelength range had the extract of B. edulis fruit bodies. Among the cultivated fungi, A. bisporus was characterized by the highest optical density of hexane extract at 207 nm, and A. bisporus and P. ostreatus strains IBK-551 and IBK-1535 absorbed light the most intense in the region of 260–290 nm. The results of determining the organoleptic profile and spectrophotometric analysis of mushroom extracts indicate that the industrial cultivation of edible mushrooms disrupts or inhibits the formation of aroma substances by fruiting bodies, which leads to a decrease in their consumer quality. Therefore, in order to increase the demand for cultivated edible mushrooms, the flavor of which is one of the determining factors of their attractiveness, it is necessary to conduct a comprehensive study of the dependence of the aroma substances formation on the growing process parameters.

Effect of Selenium-Enriched Substrate on the Chemical Composition, Mineral Bioavailability, and Yield of Edible Mushrooms.

Mushrooms absorb minerals from substrates in which they are cultivated, so they could be used as vehicles of minerals that are deficient in human or animal diets, such as selenium. Selenium deficiency aggravates cardiovascular diseases, diabetes mellitus, and intestinal cancer. This work presents the latest discoveries related to the production of edible mushrooms in selenium-enriched substrates and discusses their use as an alternative to supply the deficiency of this mineral in human and animal diets. Selenized mushrooms and their derived extracts present bioaccessible and bioavailable forms of selenium, as antioxidant and antitumor activity, as demonstrated in various in vitro and in vivo experiments. Consequently, the consumption of these mushrooms reduces the levels of blood cholesterol and glucose. On the other hand, growing mushrooms in selenium-enriched substrates may alter the yield and their chemical composition, and this lack of standardization is still an obstacle to the scale up of the production process. On the other hand, the use of agro-industrial by-products as substrates can enable the cultivation of enriched edible mushrooms and their commercialization.

MARKETING STRATEGY IN IMPROVEMENT SELLING VALUE OF OYSTER MUSHROOM CULTIVATION

This study explains how the Marketing Strategy in Increasing the Selling Value of Oyster Mushroom Cultivation. In this community service, it is focused on oyster mushroom cultivators, in Blok Village. 10, Dolok Masihul District, Serdang Bedagai Regency. This community service is carried out in Blok Village. 10, Dolok Masihul Subdistrict, Serdang Bedagai Regency, because this village has high potential in oyster mushroom cultivation. Cultivated edible mushrooms such as: straw mushrooms, oyster mushrooms, ear mushrooms and dark chocolate mushrooms.

Responses of the Mushroom Pleurotus ostreatus under Different CO2 Concentration by Comparative Proteomic Analyses.

Background: Pleurotus ostreatus is a popular edible mushroom in East Asian markets. Research on the responses of P. ostreatus under different carbon dioxide concentrations is limited. Methods: Label-free LC-MS/MS quantitative proteomics analysis technique was adopted to obtain the protein expression profiles of P. ostreatus fruiting body pileus collected under different carbon dioxide concentrations. The Pearson correlation coefficient analysis and principal component analysis were performed to reveal the correlation among samples. The differentially expressed proteins (DEPs) were organized. Gene ontology analysis was performed to divide the DEPs into different metabolic processes and pathways. Results: The expansion of stipes was inhibited in the high CO2 group compared with that in the low CO2 group. There were 415 DEPs (131 up- and 284 down-regulated) in P. ostreatus PH11 treated with 1% CO2 concentration compared with P. ostreatus under atmospheric conditions. Proteins related to hydrolase activity, including several amidohydrolases and cell wall synthesis proteins, were highly expressed under high CO2 concentration. Most of the kinases and elongation factors were significantly down-regulated under high CO2 concentration. The results suggest that the metabolic regulation and development processes were inhibited under high CO2 concentrations. In addition, the sexual differentiation process protein Isp4 was inhibited under high CO2 concentrations, indicating that the sexual reproductive process was also inhibited under high CO2 concentrations, which is inconsistent with the small fruiting body pileus under high CO2 concentrations. Conclusions: This research reports the proteome analysis of commercially relevant edible fungi P. ostreatus under different carbon dioxide concentrations. This study deepens our understanding of the mechanism for CO2-induced morphological change in the P. ostreatus fruiting body, which will facilitate the artificial cultivation of edible mushrooms.

Analysis of Biochemical and Genetic Variability of Pleurotus ostreatus Based on the β-Glucans and CDDP Markers.

Oyster mushroom (Pleurotus ostreatus) is still one of the most cultivated edible and medicinal mushrooms. Despite its frequent cultivation around the world, there is currently just a little information available on the variability of strains in terms of the content of β-glucans in them. This work presents an extensive study of 60 strains in terms of the content of α-glucans and β-glucans in their caps and stipes. The authenticity of the production strains based on an analysis of the variability of their genome by CDDP (Conserved DNA-derived polymorphism) markers was confirmed, whereas identical CDDP profiles were identified between samples 45, 89, 95, and 96. Genetic variability of the analyzed production strains showed a high polymorphism and effective discriminative power of the used marking technique. Medium positive correlations were found among the CDDP profiles and β-glucan content in the group of strains that generated the same CDDP profiles, and low negative correlation was found among these profiles in the group of low β-glucan content strains. For the determination of glucans content, Mushroom and Yeast analytical enzymatic kit (Megazyme, Bray, Co. Wicklow, Ireland) were used. The results clearly showed that the stipe contains on average 33% more β-glucans than the cap. The minimum detected β-glucan content in the stipe was in strain no. 72, specifically 22%, and the maximum in strain no. 43, specifically 56%, which after the conversion represents a difference of 155%. From the point of view of β-glucan content, the stated strain no. 43 appears to be very suitable for the commercial production of β-glucans under certain conditions.

New Lanostane-Type Triterpenes with Anti-Inflammatory Activity from the Epidermis of Wolfiporia cocos.

A chemical study on the epidermis of cultivated edible mushroom Wolfiporia cocos resulted in the isolation and identification of 46 lanostane triterpenoids, containing 17 new compounds (1-17). An experimental determination of their anti-inflammatory activity showed that poricoic acid GM (39) most strongly inhibited NO production in LPS-induced RAW264.7 murine macrophages with an IC50 value at 9.73 μM. Furthermore, poricoic acid GM induced HO-1 protein expression and inhibited iNOS and COX2 protein expression as well as the release of PGE2, IL-1β, IL-6, TNF-α, and reactive oxygen species (ROS) in LPS-induced RAW264.7 cells. Mechanistically, poricoic acid GM suppressed the phosphorylation of the IκBα protein, which prevented NF-κB from entering the nucleus to lose transcriptional activity and inhibited the dissociation of Keap1 from Nrf2, thereby activating Nrf2 into the nucleus to regulate antioxidant genes. Furthermore, the MAPK signaling pathway may play a significant role in poricoic acid GM-induced elimination of inflammation. This work further confirms that lanostane triterpenoids are key ingredients responsible for the anti-inflammatory properties of the edible medicinal mushroom W. cocos.

Production of Somatic Hybrids of Pleurotus florida Through Hyphae Anastomosis Fusion with Agaricus bisporus

Background: Production and cultivation of edible mushrooms are one of the commercial applications of microbial technologies in order to biodegrad agricultural waste into valuable food products. One of the edible mushrooms that uses these agricultural wastes for its growth and development is Pleurotus florida. In P. florida, various enzymes are responsible for the decomposition of lignin compounds in the compost environment from the beginning of mycelial growth to the end of the fruiting period. One of the most important of these enzymes is manganese peroxidase (MnP), which plays a major role in the breakdown of lignin compounds. In addition, the most important compost-degrading mushroom that produces the enzyme MnP is Agaricus bisporus. Objectives: The aim of this study was to produce hybrids of P. florida by increasing the production efficiency through hyphae fusion of P. florida and the A. bisporus. Methods: The hyphae fusion and hybridization were performed for two strains P. florida and A. bisporus, in PDA culture media. Samples were isolated from the fusion areas and were transferred to the culture media, and then spawn was produced. Performance testing was carried out with hybrids and P. florida. We designed a specific primer pair of P. florida MnP gene by Primer Premier software (V.7.0). Polymerase chain reaction (PCR) was used to confirm the MnP gene. For this purpose, RNAs were extracted, and their cDNA was synthesized by reverse transcriptase enzyme. PCR with specific primers was performed, and electrophoresis was loaded on 1% agarose gel. Results: This study performed hybridization with formation clamp connections at the junction line. Hybrid N09 strain with biological efficiency (82.92) produced the highest performance in all evaluations compared to other hybrids and the parent strains. Based on the results of PCR product electrophoresis, banding pattern N09 (hybrid N09 strain) indicated that this hybrid, in addition to the P. florida MnP gene of P. florida, also received the amino acid sequences of this gene in A. bisporus. Conclusions: According to the obtained results, the use of hyphae fusion increased the traits as a result of mixing the genetic contributions of parent strains, followed by the diversity of hybrid strains and increased production yield.