Dried Mushroom Samples Research Articles

Nicotine in the button mushroom Agaricus bisporus, endogenous biosynthesis?

In early 2009 nicotine was unexpectedly detected in dried mushroom samples. As its origin has not yet been elucidated, this study addressed possible endogenous synthesis of nicotine. Therefore, Agaricus bisporus fruiting bodies were grown in a representative and controlled (nicotine-free) setup. Fruiting bodies (fresh versus stored, intact versus processed (sliced/cooked)) from different harvest days and flushes were analysed with a validated, sensitive dilute-and-shoot UHPLC-MS/MS methodology for nicotine and its precursors putrescine and nicotinic acid. Neither storage nor processing initiated any endogenous nicotine biosynthesis (detection limit 1.6 ng g−1 fresh weight). In contrast, putrescine and nicotinic acid were detected in all samples, with increasing amounts in the different treatments. In silico analysis of the fully sequenced genome of A. bisporus confirmed its inability to produce nicotine. The data obtained do not provide evidence for natural, endogenous presence of nicotine in mushrooms, indicating an exogenous contamination source (e.g. contamination during hand-picking, sample preparation/analysis).

Impacts of Different Processing Techniques on Chemical and Mineral Components of Wild-Grown Edible Mushroom (Lactarius semisanguifluus R. Heim & Leclair)

Lactarius semisanguifluus R. Heim & Leclair (L. semisanguifluus) is one of the wild-grown edible mushroom types. Wild-grown edible mushrooms are widely consumed or sold by people in fresh form. However, due to the high respiration ratio and moisture content, the mushrooms lose their quality immediately after harvest. This causes their shelf life to be very short. For this reason, it is necessary to know the best storage conditions as well as its nutritional content. The objective of this study was to investigate the effects of different treatment techniques (drying, canning, and freezing) on the chemical components (dry matter, crude protein, crude fats, ash, and total carbohydrates) and the mineral matters (Na, K, Mg, Ca, P, Fe, Mn, Cu, and Zn) of the L. semisanguifluus. The results show that the moisture content varied between 8.86% to 90.43% (w/w) in the fresh, dried, canned and frozen mushroom samples. The protein content of the with and without processed samples was in the ranged of 1.21% and 18.53%. The ash and fat content of the all samples ranged from 2.79% to 5.94% and from 0.53% to 7.99%, respectively. Additionally, the carbohydrate content was found to be between 0.85 and 58.68%. The energy values of the all samples were estimated to be between 27.56-380.75 kcal 100g-1 and 115.63-1608.20 kJ 100g-1. Potassium (108.6-2367.4 mg 100g-1) and phosphor (37.4-182.7 mg 100g-1) were the most abundant minerals in the analysed samples. The chemical composition of the frozen samples had the closest results to the fresh samples. The results of the present research showed that L. semisanguifluus has a high nutritional quality especially the freezing process is the best protection technique rather than the canning process and was suitable especially for consumption in low caloric diets. Based on overall evaluations, it can be deduced that especially dried mushroom samples can be used in powder form (such as spices and enrichment component in many food formulations) in the production of various food products due to their high nutritional components.

Genomic DNA extraction from minimal amount of dried mushroom samples

Aims: To develop a simple and rapid genomic DNA extraction technique for dried (≈ 1 year old) mushroom fruiting bodies that yields high-quality DNA, suitable for use by post-graduate institutions. Method: Small amounts (0.04 g) of pulverized dried mushroom sample were incubated in a Tris /EDTA/SDS lysis buffer (100mM:10mM: 2%) at 65°C to lyse the chitinous fungal cell walls. Genomic DNA purification was performed using chloroform isoamyl alcohol (24:1), and DNA was precipitated using 100% ethanol. Results: Genomic DNA was successfully extracted under 70 minutes from 16 samples morphologically identified as Panaeolus, Copelandia, Gymnopilus, Pluteus and Favolus species. DNA concentrations were on average of 696.9ng/µL. PCR successfully amplified the ITS-5.8S region. The protocol has been successfully used by numerous post-graduate students in our research programme. Conclusion: The rapid and easy protocol produced high-quality genomic DNA void of any inhibitors that is suitable for downstream molecular implications across multiple mushroom genera. Noticeably, this method requires only minute quantities (0.04g) of starting material and is ideal for student training in higher academic institutions.

Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus)

Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave oven dried, and freeze dried mushroom samples and also to study the characterization of dried samples.
 Place and Duration of Study: Department of Agricultural Engineering, School of Agricultural and Bio-Engineering, Centurion University of Technology & Management, between February 2021 to June 2021
 Methodology: Three different drying techniques like hot air, microwave, and freeze drying were taken to study the drying effect on dried mushroom slices. The quality parameters like dehydration and rehydration potential, density, ascorbic acid, color, and organoleptic properties were studied.
 Results: The rehydration ratio of freeze dried mushroom samples were high having low density than the other dried samples. Less color deterioration was also found in freeze drying. Moreover, ascorbic acid, color, texture, and overall acceptability of sensory analysis were found to be maximum in freeze dried samples. The freeze dried product was found to be attractive in flavour and texture and got highest score in sensory analysis.
 Conclusion: The freeze drying can be an effective drying method to dry fresh mushroom compared to hot air and microwave drying.

Live Cell Imaging With Biocompatible Fluorescent Carbon Quantum Dots Derived From Edible Mushrooms Agaricus bisporus, Pleurotus ostreatus, and Suillus luteus.

In the study, fluorescent imaging of live cells was performed using fluorescent carbon quantum dots derived from edible mushrooms species; Agaricus bisporus, Pleurotus ostreatus, and Suillus luteus as a fluorophore agent. Carbon quantum dots were synthesized through a facile and low-cost method based on microwave irradiation of dried mushroom samples in hydrogen peroxide solution under optimized conditions (microwave energy, solution type, duration of microwave treatment, amount of mushroom). Upon purification with centrifugation, microfiltration, and dialysis, the lyophilized carbon quantum dots were identified through UV-visible, fluorescence and FT-IR, X-ray photoelectron spectroscopy, X-ray diffraction, high-resolution transmission electron microscopy, and quantum yield calculation. Cell viability assessment of the carbon quantum dots was evaluated against human epithelial cell line PNT1A using the Alamar Blue Assay. In vitro fluorescence cell imaging studies demonstrated that the carbon dots could dynamically penetrate the cell membrane and nuclear membrane and localize in both the cytoplasm and the nucleus.

Determination of bioactive properties of different edible mushrooms from Turkey

In this study, dry matter, total ash, total phenolic content, antioxidant capacities, antimicrobial activity, and phenolic acid contents of nine different mushrooms (Lactarius deliciosus, Agaricus bisporus, Lentinus edodes, Pleurotus ostreatus, Ganoderma lucidum, Hericium erinaceus, Morchella spp., Boletus edulis, Cantharellus cibarius) from Turkey were determined. Water (W), methanol (M), and water–methanol mixture (W/M, 50:50 v/v) were used to extract phenolic substances from dried mushroom samples. Generally, W extracts showed higher values in total phenolic content and antioxidant capacity values. W extracts of B. edulis (17.11 mg/g), Morchella spp. (14.19 mg/g). Moreover, P. ostreatus (10.85 mg/g) had the highest phenolic contents (p < 0.05). The lowest antioxidant capacity values were found in W/M extracts of C. cibarius (20.22 μmol/g), and L. deliciosus (28.77 μmol/g) and M extract of P. ostreatus (31.61 μmol/g) mushrooms (p < 0.05). W and W/M extracts were more efficient in inhibiting Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus than M extracts. Besides, B. edulis and C. cibarius species were found to have the strongest antimicrobial activity. Besides, B. edulis and P. ostreatus have been found to contain the highest phenolic acid compounds (p < 0.05), supporting the high content of total phenolic contents and antioxidant properties. This study revealed that these mushrooms have the potential to be used in the food and pharmaceutical industries.

Co-Inoculation of Pleurotus ostreatus with Beneficial Bacteria Enhanced Substrate Utilization and Mushroom Production: An Implication for the Development of a Novel Bio-Fertilizer

The oyster mushroom (Pleurotus ostreatus) is one of the most widely cultivated edible mushrooms around the world. Mycelial colonization by beneficial bacteria has been shown to promote the growth of P. ostreatus and the other cultivated mushrooms. Therefore, present study was conducted to investigate the effect of beneficial bacteria which was isolated from soil, on growth, mushroom yield, primordia initiation of P. ostreatus, reducing sugar release, secretion of lignolytic enzymes such as laccase and manganese peroxidase aiming at developing a novel bacterial inoculum for P. ostreatus cultivation. Minimal salt medium (MSM) supplemented with cellulose and/or starch as a sole source of carbon and energy was used to isolate bacteria from soil whereas Ashby’s nitrogen free mannitol medium was used for the isolation of free-living nitrogen fixing bacteria. Pure cultures of bacterial isolates were obtained after several rounds of streaking on solid plates of the same medium, and co-cultured them with P. ostreatus to screen the isolates which did not cause inhibitory effects on mycelial growth. The beneficial isolates were identified based on Gram staining morphology and biochemical tests. While in vitro mycelial colonization studies were performed in liquid medium, the in vivo studies were conducted in pots filled with sterilized lignocellulosic solid substrate to evaluate beneficial effects of isolates on growth, mushroom yield, nitrogen content, primordia initiation of P. ostreatus and laccase and manganese peroxidase activities. Pots which did not receive any bacterial inoculum were treated as control. Heavy mycelial colonization by beneficial isolates was observed in liquid cultures. Mushroom yield was enhanced by two-fold in pots treated with microbial inoculum. While 30% and 50% increase in laccase and manganese peroxidase activities were observed in pots treated with bacterial inoculum than that of control pots, about 42.73% increment in nitrogen content of the dried mushroom samples was observed in treated pots. This could be possibly due to the presence of diazotrophs, cellulolytic and amylolytic isolates in the inoculum. Significant increase (p<0.05) in median values of primordia formed in pots treated with bacterial inoculum was also observed. The results of this study, therefore clearly indicate the importance of the application of such microbial inoculum as a bio-fertilizer in mushroom cultivation. Keywords: Pleurotus ostreatus, Laccase, Bio-fertilizer, Co-inoculation, Mycelial colonization

Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods.

This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices. The experiment consisted of sun, solar, and oven drying after dipping the slices in salt solutions of 5 and 10% concentrations for 50 minutes, the control being untreated mushroom sample. Significant differences in proximate composition were observed between the fresh and dried mushroom samples. The average mean value of crude protein, crude fat, crude fiber, ash, and carbohydrates of the fresh mushroom samples were 28.85, 2.47, 12.87, 9.76 and 48.16% as compared to 25.91, 2.18, 10.41, 10.91 and 42.14% for dried samples. Oven drying resulted in higher content of ash (11.06%) and carbohydrates (43.64%) and lower contents of crude protein (24.99%), crude fat (2.12%), and crude fiber (10.21%). The osmotic pretreatments significantly affected the composition of the dried mushroom samples. As salt concentration increased from 0 to 5 and 10%, the protein content reduced from 26.78 to 25.99 and 24. 95%, the fat reduced from 2.42 to 2.19 and 1.94, and fiber from 12.82 to 9.41 and 9.01%, respectively. Contrarily, the ash increased from 9.75 to 12.20%, and the carbohydrate from 38.16 to 43.08 and 45.18%, respectively.

Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels.

Edible fungi such as mushrooms are highly perishable and deteriorate few days after harvest due to its high moisture content and inability to maintain their physiological status. In this study, the effect of packaging materials on the nutritional composition of mushroom cultivated from cassava peels was investigated. Mushroom samples were dried at 50°C in a cabinet dryer for 8 h. The dried mushroom samples packaged in four different packaging materials; high density polyethylene (HDPE), polypropylene (PP), laminated aluminum foil (LAF), high density polyethylene under vacuum (HDPEV) were stored at freezing (0°C) temperatures for 12 weeks. Samples were collected at 2-week intervals and analyzed for proximate composition (carbohydrate, protein, fat, fiber, ash, moisture), mineral content (calcium, potassium), vitamin C content, and microbiological qualities (total aerobic count, Pseudomonal count, Coliform count, Staphylococcal count, Salmonella count) using the standard laboratory procedures. Carbohydrate, protein, fat content of dried mushrooms packaged in HDPE at freezing temperature ranged from 45.2% to 53.5%, 18.0% to 20.3%, and 3.2% to 4.3%, while mushrooms in polypropylene ranged from 45.2% to 53.5%, 18.5% to 20.3%, 2.6% to 4.3%. Carbohydrate, protein, fat of mushroom in LAF ranged from 47.8% to 53.5%, 17.3% to 20.3%, and 3.3% to 4.3%, respectively, while carbohydrate, protein, fat of mushroom in HDPEV ranged from 51.1% to 53.5%, 19.5% to 20.3%, and 3.5% to 4.3%. Microbiological analysis showed that total aerobic count, Pseudomonal count, and Staphyloccocal count of dried mushroom ranged from 2.3 to 3.8 log cfu/g, 0.6 to 1.1 log cfu/g, and 0.4 to 0.5 log cfu/g, respectively. In conclusion, dried mushroom in HDPE packaged under vacuum at freezing temperature retained the nutritional constituents than those packaged with other packaging materials.

Vitamin B12[c-lactone], a Biologically Inactive Corrinoid Compound, Occurs in Cultured and Dried Lion’s Mane Mushroom (Hericium erinaceus) Fruiting Bodies

This study determined the vitamin B12 content of the edible medicinal mushroom Hericium erinaceus, lion's mane mushroom fruiting body, using a microbiological assay based on Lactobacillus delbrueckii ATCC 7830. Trace levels (0.04-0.36 μg/100 g dry weight) of vitamin B12 were found in most of the dried mushroom samples, and two samples contained slightly higher levels (0.56 and 1.04 μg/100 g dry weight, respectively) of vitamin B12. We purified the corrinoid compounds from the extracts of dried lion's mane mushroom fruiting bodies using an immunoaffinity column and identified them as vitamin B12 or vitamin B12[c-lactone] (or both) based on LC/ESI-MS/MS chromatograms. This is the first report on an unnatural corrinoid, vitamin B12[c-lactone], occurring in foods. Vitamin B12[c-lactone] was simple to produce during incubation of authentic vitamin B12 and chloramine-T, an antimicrobial agent, at varying pH values (3.0-7.0) and was completely inactive in the vitamin B12-dependent bacteria that are generally used in vitamin B12 bioassays.

Detection limit of Clostridium botulinum spores in dried mushroom samples sourced from China

A survey of dried mushrooms (Lentinula edodes (Shiitake) and Auricularia auricula (Wood Ear)) sourced from China was carried out to determine the natural contamination of these mushrooms with spores of proteolytic Clostridium botulinum and non-proteolytic C. botulinum. The mushrooms were collected from supermarkets and retailers in 21 cities in China during October 2008. Spore loads of C. botulinum in mushrooms have a degree of uncertainty and variability and this study contributes valuable data for determining prevalence of spores of C. botulinum in mushrooms. An optimized detection protocol that combined selective enrichment culture with multiplex PCR was used to test for spores of proteolytic and non-proteolytic C. botulinum. Detection limits were calculated, using a maximum likelihood protocol, from mushroom samples inoculated with defined numbers of spores of proteolytic C. botulinum or non-proteolytic C. botulinum. Based on the maximum likelihood detection limit, it is estimated that dried mushroom A. auricula contained <550spores/kg of proteolytic C. botulinum, and <350spores/kg of non-proteolytic C. botulinum. Dried L. edodes contained <1500spores/kg of proteolytic C. botulinum and it was not possible to determine reliable detection limits for spores of non-proteolytic C. botulinum using the current detection protocol.

Chemical Composition and Nutrition Value of Dried Cultivated Culinary-Medicinal Mushrooms from Turkey

Dietary fiber, raw fiber, fructose, glucose, sucrose, maltose, vitamin A (retinol), B1 (thiamine), B2 (riboflavin), B6 (pyridoxine), and niacin contents of dried cultivated mushroom species Agaricus bisporus (white and brown), Lentinus edodes, and Pleurotus ostreatus were determined and evaluated for nutrient and chemical composition. Assays of dried mushroom samples were carried out after the drying process. Dried shiitake samples showed the highest dietary fiber and raw fiber content (23.23 +/- 0.018 and 9.71 +/- 0.039 microg/100 g, respectively). Mushrooms in this study were valuable sources of vitamins such as retinol, thiamine, riboflavin, pyridoxine, and niacin. A. bisporus contained the highest vitamin A content (43.93 +/- 1.85 microg/100 g) and shiitake had the highest contents of thiamine and pyridoxine (0.63 +/- 0.012 and 0.56 +/- 0.01 mg/100 g, respectively). Portobello had the highest riboflavin and niacin contents (0.90 +/- 0.015 and 8.37 +/- 0.17 mg/100 g, respectively).

Determination of Cyanide in Amanitia muscaria Samples Using Alkaline Picrate Method

Analytical methods were developed for the detection of cyanide in Amanitia muscaria samples using the alkaline picrate method. Dried mushroom samples contained in glass bottles were treated with acid solution and maintained at 80 C for 10 min. Hydrogen cyanide vapours librated from the samples o reacted with alkaline picrate solution on Whatman filter paper strips to form red-coloured complex on the test strips. The red coloured compound on the test strips were extracted with 50% ethanol solution and the extract absorbance read at 510 nm. A linear relationship was obtained between the ranges of 0-200 µg CN. Cyanide was detected in mushroom samples at the levels of 84-712 µg/10 g sample. Recovery of cyanide from the samples demonstrated that cyanide poisoning could occur in populations due to prolonged intake of toxigenic mushroom samples. Association between cyanide intake from cyanogenic mushroom and the manifestation of severe human diseases were discussed.

Determination of inorganic anions in mushrooms by ion chromatography with potentiometric detection

A simple method for determination of common inorganic anions in mushroom samples has been developed by using suppressed ion chromatography with a pH detection unit. The detection unit which was constructed in such a way that practically no additional dispersion occurred consisted of a flow-through quinhydrone pH sensor and a small reference electrode. Chromatographic separation was performed in the order F−, Cl−, NO2−, Br−, PO43−, ClO3−, NO3−, and SO42−, at room temperature by using Ion Pac AS 9-HC anion exchange column. Anion extracts from dried mushroom samples at room temperature were homogenized and filtered before injection. Under optimized analytical conditions, the detection limits of the method were between 2 × 10−6 and 3 × 10−4 M, depending on the anion studied. The results showed that the concentrations of fluoride and bromide in all mushroom samples were below their limit of detection. Nitrite was found to be the lowest abundant ion, while the most abundant ion was sulfate in all the mushroom samples studied.

Volatile aroma components, particularly glucosinolate products, of cooked edible mushroom ( Agaricus bisporus) and cooked dried mushroom

The aroma volatiles of cooked edible mushroom ( Agaricus bisporus) were extracted and concentrated to a valid essence using well-established techniques. Analysis by conventional GC and GC/MS showed at least 40 components (total ca 150 μ/g), including trace amounts of benzyl isothiocyanate which indicated the presence of benzylglucosinolate in A. bisporus. Previously identified C 8 components, which are important to the characteristic flavour of mushroom, were also obtained, with oct-1-en-3-ol contributing ca 59% ( ca 88 μ/g) to the sample. A new mushroom volatile was detected, cyclo-octanol ( ca 24%, 36μ/g), presumably formed by cyclization of oct-1-en-3-ol during cooking. The C 8 compounds comprised ca 98% of the sample. The volatiles of cooked dried mushrooms (total ca 500μ/g) were very different and only one of the seven C 8 compounds, oct-1-en-3-one ( ca 1.5%), survived processing. A number of pyrazines and other thermally-produced artefacts of processing were recognized. Benzyl cyanide as well as benzyl isothiocyanate was identified in dried mushroom samples, providing further evidence of the presence of benzylglucosinolate in edible mushroom. No 2-phenethylglucosinolate products could be detected in any mushroom samples, even using highly sensitive SIM searches during GC/MS.