Fermented Mushroom Research Articles

Fermented Food Guidelines for Children

The authors try to synthesise their communication elsewhere on general fermented foods giving an emphasis to its use in children. Most nutritional guidelines in the world, including in Asian countries where fermented foods are widely used, do not mention fermented foods and beverages besides yoghurt as a dairy product. Children get their gut microbioma from the stage of birth and milking and the intestinal flora remains most the same throughout their life. Fermented foods and mushroom biomass may modulate the probiotic profile of gut flora.

Effect of dietary fermented mushroom bed on egg production in laying hens.

Egg productivity is declined by stress. It has been reported that some food supplements can improve the egg productivity due to a reduction of environmental stress. We evaluated the effect of fermented waste mushroom bed (FWMB) as a dietary additive on egg productivity. Hens were fed control food (control group, n=100) or 3% FWMB-added food (FWMB group, n=100) for 16months. The number of eggs, soft-shelled eggs, and broken eggs were recorded for 15months. We also evaluated stress-related markers (ovotransferrin, lipid peroxide, and the heterophil-to-lymphocyte ratio). The FWMB group had slightly increased egg production compared with control hens. The FWMB group produced significantly less broken and soft-shelled eggs than the control group. All stress-related markers were significantly lower in the FWMB group than in the control group. Gut flora was also affected by FWMB feeding. The increased egg production and decreased proportion of broken and soft-shelled eggs might be related to the prevention of stressful conditions by FWMB.

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.

The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). Fresh button mushroom fruiting bodies and cultures of lactic acid bacteria L. plantarum Ib and a probiotic strain L. plantarum 299v were the material analysed. Sensory evaluation was performed with a 5-point scale, an instrumental method of colour measurement based on the CIA L*a*b* scale, total phenolic compounds were determined with the Folin method, antioxidant properties were assayed with the DPPH radical test, and reducing power was determined using the FRAP method. After a week-long lactic fermentation, the pH value in the samples declined to a level of 3.6 (L. plantarum Ib) and 3.75 (L. plantarum 299v); these values persisted or decreased slightly during the period of maturation of the fermented samples under refrigeration. Fermented mushrooms were assigned high grades in the organoleptic evaluation. The colour analysis revealed significant changes in the values of the L*a*b* parameters in the fermented product, in comparison with fresh mushrooms. Blanching contributed to a significant decrease in the content of total phenolic compounds in the mushroom fruiting bodies and to a decline in antioxidant activity. Mushrooms fermented with the probiotic strain were characterised by higher phenolic compound content and higher antioxidant activity. L. plantarum 299v strain with documented probiotic properties can be applied in fermentation of button mushroom fruiting bodies. Products obtained with the use of both strains were characterised by good sensory properties. The type of strain used in the lactic fermentation of mushroom fruiting bodies had an effect on the phenolic compound content and antioxidant properties of the final product.

Antioxidant activity of liquid cultured Inonotus obliquus polyphenols using tween-20 as a stimulatory agent: Correlation of the activity and the phenolic profiles

Polyphenols are major functional components of the medicinal mushroom Inonotus obliquus. Compared with the wide application of surfactants in medicinal mushroom polysaccharide production, using surfactants to enhance mushroom polyphenol production and antioxidant activity is a relatively new approach. For the first time, in the present study, we evaluated the effect of Tween-20 on the growth-associated generation of different compositions and antioxidant activity expression of exo-polyphenol product (EPC) and endo-polyphenol product (IPC) of liquid cultured I. obliquus. The IC50 values against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals of EA-EPC, NB-EPC, and IPC from the Tween-20 (5.0g/l on Day 1) adding medium were between 40 and 47mg/l, significantly (p < 0.05) lower than the control group (96–112mg/l). Phenolic acids, i.e., ferulic acid and gallic acid, and flavonoids, i.e., epicatechin-3-gallate (ECG), epigallocatechin-3-gallate (EGCG), and naringin, were the main components in EPC and IPC analyzed by HPLC. The production of ferulic acid, ECG, EGCG, and naringin was significantly increased by 106.0%, 157.7%, 37.3%, 75.2% in EA-EPC, 372.9%, 133.7%, 117.3%, 19.4% in NB-EPC, and 10.4%, 102.7%, 57.7%, 322.2% in IPC. The antioxidant activity expression of EA-EPC, NB-EPC, and IPC from both the control and Tween-20 media was highly correlated with the growth-associated generation of these flavonoids during fermentation. The significantly higher antioxidant activity of EPC and IPC from the Tween-20 medium compared with the control was also attributed to the higher content of the flavonoids. The strategy of supplementation of surfactants has the potential for other medicinal mushroom fermentation processes to enhance the production of highly bioactive flavonoids.

Polyhydroxylated steroids and triterpenoids from an entophytic fungus, Hypocreales sp. NCHU01 isolated from Tuber magnatum

The submerged mushroom fermentation process has been used to obtain the mycelial biomass and metabolites for the production of pharmaceutical compounds. In this study, the approach was developed to produce mycelial biomass and triterpenoids in the submerged culture of the truffle entophytic fungus Hypocreales sp. NCHU01. The carbon and nitrogen sources were found to significantly influence the biomass and triterpenoid production. In the carbon source test, 10g/L of sucrose yielded the highest triterpenoid production, reaching 132.26mg/L. In the nitrogen source test, 15g/L of yeast extract was identified as the most favorable source for crude triterpenoid production, reaching 157.68mg/L. In the stimulatory effect, the addition of 2g/L linoleic acid or 125mg/L chitosan to the medium was found to elevate triterpenoid production to 327.5mg/L and 343.2mg/L, respectively. The major sterol compositions of the fruiting body of Tuber magnatum and mycelia of Hypocreales sp. NCHU01 were identified by gas chromatography with a mass spectrometer. It was found that sterol composition in the fermentation mycelia of Hypocreales sp. NCHU01 was quite similar to that of the fruiting bodies of Tuber melanosporum, T. magnatum and T. sinense. Two kinds of sterols (i.e. barrigenol R1; and dehydroepiandrosterone) were identified for the first time from Tuber species in this work. This work proposed the cultivation of entophytic fungus Hypocreales sp. NCHU01 as an alternative resource for T. magnatum from the viewpoint of sterol production.

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms.

Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum.

Development of functional foods by mushroom fermentation

Development of functional foods by mushroom fermentation

Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

Abstract In this study, Lactobacillus pentosus was used as a starter culture for the lactic acid fermentation of three kinds of oyster mushrooms (Pleurotus cornucopiae, Pleurotus sajor-caju, Pleurotus ostreatus). The population of LAB in the three kinds of mushroom products was above 7.5 log cfu/ml throughout the fermentation process. In addition, the LAB rapidly controlled the spoilage and pathogenic microorganisms, and Enterobacteriaceae were not detected in the three kinds of final fermented mushroom products. The total concentrations of organic acids of the three kinds of oyster mushroom products increased during fermentation, and the levels of lactic acid ranged from 3.72 mg/ml to 4.49 mg/ml on the 18th day. The final products had lower concentrations of nitrite than that required under the current regulations, plus acceptable sensory characteristics. Our results thus suggest that L. pentosus has the potential to be used as a starter culture in the production of fermented oyster mushrooms.

수용성 β-glucan을 함유한 꽃송이버섯 발효액의 제조

Glucan has been shown to have a significant role in the activation of the immune system, including increased activity of macrophages and so on. Sparassis latifolia (formerly S. crispa) is an edible mushroom abundant in dietary fiber and widely known to contain high levels of β-glucan. In the present study, fermentation broths containing soluble β-glucan were prepared by fermentation with mushrooms with four Lactobacillus species (L. plantarum subsp. Plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. Bulgaricus). After culturing four Lactobacillus spp. in MRS broth, each Lactobacillus was inoculated into MRS broth containing S. latifolia powder 5% (w/v) at 37℃ in an anaerobic incubator for five days. It showed that the β-glucan contents were different in each fermentation sample. The suitable conditions for the preparation of mushroom fermentation broths were investigated and discussed.

Medicinal mushroom for prevention of disease of modern civilization.

Medicinal mushroom for prevention of disease of modern civilization.

AHCC Activation and Selection of Human Lymphocytes via Genotypic and Phenotypic Changes to an Adherent Cell Type: A Possible Novel Mechanism of T Cell Activation.

Active Hexose Correlated Compound (AHCC) is a fermented mushroom extract and immune supplement that has been used to treat a wide range of health conditions. It helps in augmentation of the natural immune response and affects immune cell activation and outcomes. The goal of this project was to study and understand the role and mechanisms of AHCC supplementation in the prevention of immunosuppression through T cell activation. The method described here involves “in vitro” culturing of lymphocytes, exposing them to different concentrations of AHCC (0 μg/mL, 50 μg/mL, 100 μg/mL, 250 μg/mL, and 500 μg/mL) at 0 hours. Interestingly, clumping and aggregation of the cells were seen between 24 and 72 hours of incubation. The cells lay down extracellular matrix, which become adherent, and phenotypical changes from small rounded lymphocytes to large macrophage-like, spindle shaped, elongated, fibroblast-like cells even beyond 360 hours were observed. These are probably translated from genotypic changes in the cells since the cells propagate for at least 3 to 6 generations (present observations). RNA isolated was subjected to gene array analysis. We hypothesize that cell adhesion is an activation and survival pathway in lymphocytes and this could be the mechanism of AHCC activation in human lymphocytes.

BIOLOGICAL PROPERTIES OF LACTOBACILLI ─ OYSTER MUSHROOM RESIDENTIAL MICROBIOTA REPRESENTATIVES

The aim of the investigation was lactobacilli strains isolation from Pleurotus ostreatus oyster mushroom fresh and fermented fruiting bodies and study of their biological and biotechnological properties. Methods. Investigation objects were 50 lactobacilli strains isolated from Pleurotus ostreatus oyster mushroom fresh and fermented fruiting bodies. Lactobacilli genus and species belonging were determined by morphological, cultural, physiological, biochemical properties and confirmed by PCR method with primers to 16S РНК and recA. Lactobacilli strains acid producing degree was investigated by incubation in skimmed milk for 1, 15 and 24 hours, limit acidity – by week incubation, lactic acid percentage – by titration method. Lactobacilli antagonism was determined by agar blocks method. Results. Lactic acid bacteria are considered to be a part of Pleurotus ostreatus fruiting bodies microbiota. 8 lactobacilli strains, isolated from fresh and fermented mushrooms, were identified by morphological, cultural and physiology-biochemical properties as the Lactobacillus plantarum species, that was confirmed by PCR method. Investigated lactobacilli strains produce from 0.5 ± 0.1 to 1.4 ± 0.2% of lactic acid for 15 hours, and acidity is 144−300 0Т. Conclusion. Strain L. plantarum ONU315, isolated from Pleurotus ostreatus oyster mushroom fresh and fermented fruiting bodies, is active acid producer with high and medium level antagonistic activity to opportunistic bacteria, bacteria − oyster mushroom representatives, do not show antagonism to other species lactic acid bacteria.

Active hexose correlated compound moderates lps‐induced gut injury in rats (LB576)

Introduction: We hypothesize that Active Hexose Correlated Compound (AHCC), a fermented mushroom extract, restores immune function in lipopolysaccharide (LPS) induced inflammation in the gut, especially when endogenous nitric oxide (NO) signaling pathway is impaired. We identified the molecular mechanisms in the gut in rats subjected to LPS‐induced immune dysfunction, treated and non‐treated with AHCC, a potent promoter of immune support.Method: Six rats were instrumented under anesthesia to record mean arterial blood pressure (MAP) and heart rate (HR) and for drug administrations. Following recovery, conscious animals were pretreated with AHCC in drinking water (6%) prior to be subjected to LPS; 20 mg/kg; IV to induce inflammation. MAP and HR were continuously recorded for 3 hrs. following LPS administration. Simultaneously to hemodynamic measurements, blood samples were collected for NO and cytokines production. Animals were sacrificed at 3 hrs. and gut harvested to assess histology.Results and Conclusions: Ourpreliminary data have shown that AHCC induced reductions in LPS‐induced hypotension by 20% and gut edema by 30%. Cytokines e.g. TNF‐α, TGF β and IL‐1 were reduced by 40% in LPS rats pre‐treated with AHCC. Administration of AHCC prior to LPS challenge ameliorates LPS‐induced microvilli disruption in the gut. In summary, our data show that AHCC restored immune function in rats subjected to inflammation and specifically decreased excessive inflammation/oxidative stress in the gut.Grant Funding Source: None

Role of intestinal epithelial cells and involvement of TLRs in immune effects of AHCC (638.4)

Active Hexose Correlated Compound (AHCC®) is a fermented mushroom extract that is commercially available and promoted for immune support. Available data suggest that AHCC supplementation clearly affects immune outcomes and immune cell populations, endowing it with potent anti‐inflammatory effects. The mechanism by which AHCC exert its anti‐inflammatory effects is not well understood yet. The present work aimed to analyze the immunomodulatory activity of AHCC in the gut, and to study the role of Intestinal Epithelial Cells (IECs) in AHCC and TLRs signaling. BALC/c mice were fed AHCC by gavage. Immunomodulatory activities were assessed by cytokines production and immunohistochemistry analyzes as well as monitoring of IgA levels. AHCC effects on ex vivo primary cell cultures from IECs were examined after challenges with LPS and E.coli, along with its effects on both TLR‐2 and TLR4. The results showed that the presence of SIgA in the intestinal fluid was significantly higher in AHCC fed mice than in the control group. Cytokines analysis also showed a significant increase in IL‐10 and IFNγ in AHCC fed mice. In ex vivo cell cultures of IECs, AHCC did slightly increase IL‐6 production when compared to the control. This physiological increase and magnitude in IL‐6 by AHCC differs from the inflammatory response of IECs to LPS and E.coli. In TRLs blocking experiments, TLR‐2 and TLR‐4 are confirmed to play major role in AHCC priming effects on IECs. We concluded that AHCC may play a crucial role on the orchestration of immune response by priming the immune response through TLR2 and TLR‐4 gate in the IECs and by the maintenance of homeostasis at the gut.

유산균 발효에 의한 버섯 추출물의 항산화 활성

본 연구에서는 유산균을 이용하여 3종의 버섯(상황, 영지, 표고)을 단계적으로 발효하여 항산화 활성을 비교하였다. 항산화 활성이 밝혀진 표준 유산균 5종을 선발하여 버섯 열수 추출물의 1차 발효에, 임실 지역 김치로부터 분리한 유산균 1종을 최종 선발하여 2차 발효에 이용하였다. 버섯 추출물과 1차, 2차 발효물의 항산화 활성 평가를 위해 DPPH 및 ABTS 라디칼 소거 정도를 비교하였다. 버섯 추출물 및 발효물은 농도 의존적으로 라디칼을 소거하였지만 유산균 발효를 통하여 상황과 영지의 경우 라디칼 소거 활성이 감소하였다. 이는 발효 과정 중 폴리페놀 화합물과 비타민 C, E 등 천연 항산화 물질들의 산화에 기인한 결과라고 사료되었다. 그러나 발효 중 생산되는 대사산물 및 유효성분은 XO 효소의 활성을 저해시키고 SOD 효소의 활성을 증가시켰으며, 1차 발효보다 2차 발효에서 활성이 증가되었다. 특히 5 mg/mL 이상의 농도에서 영지 1차 발효물은 90% 이상 XO 효소의 활성을 저해하였으며, 상황 1차 발효물은 3배 이상의 SOD 효소 활성을 증가시켰다. 이는 유산균에 의한 버섯 발효물이 효소의 활성을 저해 혹은 활성화시켜 항산화에 기여하는 것으로 판단되었다.

Ферментування плодових тіл Pleurotus ostreatus з використанням лактобактерій

Fermentation of oyster mushroom ( Pleurotus ostreatus ) fruiting bodies using bacterial strains of Lactobacillus genus was carried out. Lactobacilli influence on micro­biological, biochemical and organoleptic properties of fermented mushrooms have been studied. It was shown that using Lactobacillus plantarum ONU315 strain ensures fermented mushrooms compliance with regulatory documents by microbiological para­meters, unlike autofermented mushrooms. Therein the protein content is 16.3 %, amino acids ─ 14.8 %, the unsaturated fatty acid percentage is higher on 7.9 units other than in autofermented mushrooms. Content of saved amino acid including essential and also oleic, linoleic and linolenic fatty acids in oyster mushroom fermented by lactobacilli, and, at the same time, reduced the carbohydrate amount at 54.8 % and starch ─ 25.8 % compared to autofermented oyster mushroom, provides low-calorie, and high-quality food product. Lactobacilli use for fermented oyster mushroom production allowed to obtain following organoleptic characteristics: characteristic for oyster mushroom color; elastic and crunchy texture; lactic acid pleasant taste and odor, without extrinsical flavor and odor. Autofermented oyster mushroom was characterized by soft texture, no pronounced taste with extrinsical for oyster mushroom flavor and odor. Keywords : lactobacilli, fermentation, oyster mushroom.

Effects of Fermented Mushroom of Cordyceps sinensis, Rich in Selenium, on Uterine Cervix Cancer.

The purpose of this study was to investigate the effect of fermented mushroom of Cordyceps sinensis (CS), rich in selenium (Se-CS), on uterine cervical cancer in mice. The methylcholanthrene- (MCA-) induced tumor model was used in this paper. After the mice were administered Se-CS, the animals showed 40% tumor incidence (P < 0.05). Se-CS also enhanced the immune functions. Se-CS treatment showed significant (P < 0.05–0.01) restoration in the level of glutathione content, lipid peroxidation, glutathione peroxidase activity, glutathione reductase activity, catalase activity, Na+/K+-ATPase activity, and glutathione S transferase activity. This finding suggested that the concomitant use of Se and CS could be a potential therapeutic approach to improve the efficacy of therapy for uterine cervical cancer.

Effects of Substitution of Fermented King Mushroom By-Products Diet on the Growth Performance, Carcass Traits and Economics of Fattening Pigs

This study was conducted to investigate the effects of fermented king oyster mushroom by-products diet (FMBD) on the growth performance, blood characteristics, and carcass traits of fattening pigs and its economics. The fermented diet mainly contained 40.0% king oyster mushroom (Pleurotus eryngii) by-products, 20.0% corn, 28.0% soybean meal, 0.1% supplemental probiotics and 0.08% cellulase. The mixed ingredients were fermented for 1 d at followed by 9 d at room temperature, after which they were dried at for 3 d. Pigs (n=96) were divided into eight heads per pen, four diet treatments and three replications. The basal diet (C) was substituted with 20% (T1), 50% (T2) and 80% (T3) FMBD. The concentration of crude protein (CP) was significantly higher (p

Bacillus sp. HJ 57에 의한 버섯 병원균주의 생육억제

Approximately 80 species of bacteria were isolated from the fermented mushroom first and the HJ-57 antibacterial micro-organism was selected to the final isolation bacteria. It has a high degree of CMCase, amylase, and protease activity as well as high antibacterial activity against mushroom pathogenic bacteria without affecting the growth and development of Flammulina velutipes and Lentinus edodes mushrooms. The finally selected HJ-57 antibacterial micro-organism was identified as Bacillus sp. HJ-57. The initial pH for culture was pH7 and its optimum culture temperature was . The antibacterial material produced by Bacillus sp. HJ-57 showed a little antibacterial activity even in the 12 hr of culture, but showed the highest antibacterial activity in the 36~48 hr of culture. The HJ-57 antibacterial micro-organism also showed a high antibacterial activity against mushroom pathogenic bacteria and molds in the corn cob contained culture medium is used in Flammulina velutipes cultivators.

Effects of a Dietary Fermented Mushroom (Flammulina velutipes) By-Product Diet on Pork Meat Quality in Growing-Fattening Berkshire Pigs

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.