Mushroom Pleurotus Sajor-caju Research Articles

Anti-diabetic role of edible mushroom Pleurotus sajor-caju: Cultivated on different types of bed materials

Anti-diabetic role of edible mushroom Pleurotus sajor-caju: Cultivated on different types of bed materials

Nutritional and functional properties of protein concentrate from two edible mushrooms

Mushrooms (Pleurotus florida and Pleurotus sajor-caju) protein concentrates were prepared using the iso-electric precipitate method. Nutritional and functional properties of the concentrates were evaluated. P-florida had moisture content of 12.17%, which is higher than 10.51% obtained for P-sajor-caju. Significant differences existed in the protein content of mushrooms concentrates estimated by kjedahl method. P-florida and P-sajor-caju had estimated protein concentration of 38.33% and 54.55% respectively based on nitrogen content. The ash and crude fibre content were higher in P-florida. The fat content of the concentrates were less than 1%. Carbohydrate contents of P-florida and P-sajor-caju were 40.96 % and 30.14% respectively. Water absorption capacity in P-florida and P-sajor-caju were 3.09g/g and 3.39g/g respectively, while oil absorption capacity was within the range of 2.16g/g-1.49g/g of P-florida and P-sajor-caju. The loose bulk density varies as 0.30g/ml in p-florida and 0.44g/ml in p-sajor-caju. The bulk density ranged between 0.37g/ml in P-florida and 0.61g/ml in P-sajor-caju. It could be recommended that edible mushroom may be used as thickener and flavor enhancer in some food production.

Influence of waste paper supplementation to wheat straw on the growth of the oyster mushroom Pleurotus sajor caju

Influence of waste paper supplementation to wheat straw on the growth of the oyster mushroom Pleurotus sajor caju

Mushroom keropok lekor, an innovative food product

Keropok lekor is a popular Terengganu heritage traditional snack. Mushroom keropok lekor was developed as an alternative variation of nutritious products combination high in dietary fibre and protein. The aim of this study is to develop the mushroom keropok lekor from grey oyster mushroom (Pleurotus sajor caju) and investigated its physicochemical properties and shelf life. The boiled mushroom keropok lekor contained a good source of dietary fibre (3 g/100 g), protein (7.9 g/100 g), low in fat (0.5 g/100 g) and a cholesterolfree product. It contained 1.1% of polyunsaturated fatty acid (PUFA). The addition of mushrooms to fishery products improved physically the characteristic of minced fish products and enhance their nutritional value. The sensory evaluation of mushroom keropok lekor (T4) showed that the attribute of taste, texture, appearance-shape, colour, and overall acceptance is more than 4.0 with an interval scale (0-5). The shear force (N) for optimum formulation (T4) 3.75 newton was significantly different from the control sample 6.61 newton. The mushroom keropok lekor had a soft texture compared to conventional keropok lekor in the market. The shelf-life study showed that the total viable count was 1.2×102 CFU/g, Escherichia coli, Staphylococcus, yeast, and mould was not detected after 24 months of frozen storage.

Bioaccesibility of Trace Elements in Different Oyster Mushroom Varieties Grown in Kenya

Trace elements, especially chromium (Cr), vanadium (V) and selenium (Se) have potential beneficial effects on glucose metabolism in people with type 2 diabetes. Food products incorporating mushrooms are not only a good source of such nutrients but are thought to have readily bioavailable nutrients. Nutritional efficacy of food products may be ensured by accessing bioaccessibility of nutrients, which provides valuable information on matrix and appropriate dosage. The study determined bioaccessible Cr, V and Se in four varieties of oyster mushrooms Pleurotus ostreatus (PO), Pleurotus sajor-caju (PS), Pleurotus pulmonarius (PP) and Pleurotus citrinopileatus (PC) grown in Kenya. Bioaccessibility was estimated using in vitro simulated gastrointestinal procedure, while nutrient levels were determined using atomic absorption procedure. Bioaccessible levels of chromium ranged from 26.56% in PS to 78.50% in PC; selenium from 92.52% in PC to ND inPS and PP; and vanadium from92.46% in PC to 69.95% in PP. Vanadium was the most bio accessible than the other elements in the four oyster mushrooms, while chromium was the most bio accessible in the PC variety.

The growth and productivity of gray oyster mushrooms (Pleurotus sajor-caju (Fries) Singer) in the Limau Manis Area of Padang City

The research about The Growth and Productivity of Gray Oyster Mushrooms (Pleurotus sajor-caju (Fries) Singer) in The Limau Manis of Area Padang City was conducted from February to July 2021 at the Laboratory of Microbiology, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University. The research was aimed to observe the growth of gray oyster mushrooms mycelium on corn and bag log media, to determine the productivity value of gray oyster mushrooms on bag log media. The research was conducted by survey methods and analyzed descriptively using images, tables, and graphs. The results showed that the average growth of gray oyster mushroom mycelium on corn media was 0.83 cm/day and 1.02 cm/day on bag log media. The highest productivity of gray oyster mushrooms reached 48.59% with the highest total body weight of 388.73 g. The highest number of fruiting body cap is 43 pieces. While the weight of the heaviest fruiting body cap reached 30.6 g with the largest cap diameter was 17.5 cm.

The influence of packaging and storage temperature on the chemical composition of fresh oyster mushrooms (Pleurotus sajor-caju) during storage

1Experimental-Practical Area, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam 2Crop Science Department, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam 3Department of Food Technology, College of Agriculture, Can Tho University, Vietnam

The influence of packaging and storage temperature on the chemical composition of fresh oyster mushrooms (Pleurotus sajor-caju) during storage [pdf

The influence of packaging and storage temperature on the chemical composition of fresh oyster mushrooms (Pleurotus sajor-caju) during storage [pdf

Evaluation of product quality of chicken sausages with added cinnamon ( Cinnamomum cassia ) and mushroom ( Pleurotus sajur‐caju ) powders at various concentrations

The objective of this study was to investigate the product quality and shelf-life effects of chicken sausages containing cinnamon (Cinnamomum cassia) and oyster mushroom (Pleurotus sajor-caju) during refrigerated storage for 35 days. They were added into chicken sausages at the combination of 0.1% or 0.2% designated C1M1, C1M2, C2M1, and C2M2. Cinnamon and mushroom powders reduced cooking loss (%) (p < .05), but increased the redness and yellowness values, and expressed moisture (%) (p < .05). Textural profile analyses were decreased as the level of oyster mushroom powder increased (p < .05). The thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (mg%, VBN) of all treatments were lower than those of the control (p < .05), and total bacterial counts decreased with increased cinnamon powder. In conclusion, the cinnamon and oyster mushroom powder reduced TBA, VBN, and microbial counts of chicken sausages, resulting in the extension of shelf-life. Practical applications This study applied functional ingredients to a meat product, chicken sausages. Functional ingredients from natural resources might exert useful natural antioxidant and antimicrobial activities. The addition of cinnamon and oyster mushroom powders retarded lipid oxidation and microbial counts during refrigerated storage, prolonging the shelf-life of these meat products. Thus, these results will be useful for the meat industry for the extension of the shelf-life of meat products.

The physical characteristics and yield of grey oyster mushroom (Pleurotus sajor-caju) cultivated on sawdust and sago hampas as substrate

In Malaysia, sawdust is widely used as a substrate for the cultivation of grey oyster mushrooms (Pleurotus sajor-caju). Due to the scarcity and increasing cost of sawdust, this research investigated the feasibility of employing sago hampas as an alternative substrate for the cultivation of P. sajor-caju. In Sarawak, sago hampas were discarded into the river together with wastewater or incinerated, causing water and air pollution. In this study, P. sajor-caju was grown in five different formulations which are 100% sawdust (100SD) as control, 100% sago hampas (100SH), 75% sawdust + 25% sago hampas (75SD:25SH), 50% sawdust + 50% sago hampas (50SD:50SH), and 25% sawdust + 75% sago hampas (25SD:75SH). The substrate was mixed with rice bran and calcium carbonate at a dry matter basis in the ratio of 100:10:1. For the biological efficiency, 50SD:50SH recorded the highest yield (115.07%) compared to singular substrate 100SD (19.52%) and 100SH (37.04%). The higher lignin content and moisture-holding capacity in 100SD might not give better physical characteristics of P. sajor-caju. At the end of the study, supplementation sawdust with sago hampas especially formulation 50SD:50SH is recommended as the best formulation to reduce sawdust and utilise sago hampas as an alternative substrate for P. sajor-caju.

Palm Press Fibre and Rice Straw for Cultivation Grey Oyster Mushroom (Pleurotus sajor-caju)

Sawdust (SD) usually sourced from rubber plant is commonly used as substrate to cultivate the grey oyster mushroom Pleurotus sajor-caju in Malaysia. However, the market price of SD is increasing because of its declining availability. Thus, this study aimed to discover an alternative substrate to cultivate grey oyster mushroom. The raw materials used in the substrate were oil palm pressed fiber (PPF), rice straw (RS) and SD, either alone or in combination with different ratios including T1: 90% SD + 10% rice bran (commercial substrate as control); T2: 30% RS + 20% SD + 50% PPF; T3: 50% RS + 50% PPF; T4: 100% RS; and T5: 100% PPF. The suitability of the substrates was determined based on growth, yield, nutrition and mineral content in the mushrooms. The growth and yield of the mushroom fruiting body on the different substrates showed significant differences. The shortest harvesting day was obtained in T4 (100% RS) after 29 days, whereas the longest harvesting day was obtained in T1 (90% SD + 10% rice bran) after 51 days. The highest yield was obtained in T4. Nutrition analysis showed significant difference among the treatments. The highest amounts of protein (26%) and ash (1.29%) were found in T5. Overall, the results showed that mushroom yield performance was good in RS but nutritional content was the highest in PPF. Therefore, RS and PPF have good impact for mushroom growers either in commercial production or in functional food industry to reduce SD dependency.

Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom).

Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be linked to the metabolic transformation ability of microorganisms. In this study, starter culture of edible mushroom Pleurotus sajor-caju (oyster mushroom) was used for submerged fermentation of green tea infusion in order to improve its flavor and taste quality. The volatile profile determined by headspace solid-phase microextraction, coupled with gas chromatography mass spectrometry, showed that the contents of (Z)-2-penten-1-ol and methyl heptadienone in green tea infusion were decreased significantly by the fermentation with the basidiomycete P. sajor-caju (p < 0.01), which would alleviate the herbal and grass flavor of green tea infusion to a certain extent. Meanwhile, the contents of linalool and geraniol were increased 9.3 and 11.3 times, respectively, whereas methyl salicylate was newly produced after fermentation by P. sajor-caju, endowing the fermented tea infusion with a pleasant flower and fruit aroma. In addition, the polyphenol profile was determined using high-performance liquid chromatography equipped with ion trap mass spectrometry, and the results indicated that the contents of most polyphenols in green tea infusion decreased significantly after fermentation by P. sajor-caju. The reduction of catechins and anthocyanins in fermented green tea infusion alleviated the astringency and bitterness. Moreover, the antioxidant activity of fermented green tea infusion was obviously decreased, especially the DPPH-free radical-scavenging ability and the ferric-reducing power. However, it is noteworthy that the ABTS-free radical scavenging ability was improved compared with the unfermented one, indicating that the increased tea pigments and volatile metabolites (such as linalool and geraniol) after fermentation with P. sajor-caju may also contribute to the antioxidant capacity of fermented green tea infusion. Overall, the innovative approach driven by P. sajor-caju fermentation has achieved promising potential to manipulate the green tea flavor.

Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould count, Escherichia coli count, Bacillus cereus count, and Listeria monocytogenes count, while the physicochemical analyses were pH, water activity, colour, and firmness. Grey oyster mushroom stored at 4 °C showed increasing trend in all microbial counts. A similar trend was observed at 25 °C, but with higher microbial counts except for L. monocytogenes which had a slight reduction from 1.82 ± 1.16 at day 0 to 0.24 ± 0.34 log CFU/g at day 6. The pH of grey oyster mushroom was quite stable when stored at 4 °C (6.42 ± 0.03 at day 0 to 6.46 ± 0.21 at day 12). A decrease in pH was observed when the mushroom was stored at 25 °C (6.42 ± 0.03 at day 0 to 5.38 ± 0.93 at day 6). The Browning Index (BI) increased which indicated by the colour changes on the mushroom cap (front and back) especially at 25 °C. Firmness analysis carried out on mushroom cap and stalk showed a decreasing trend during storage, at which 25 °C displayed prominent loss of firmness in cap and stalk as compared to 4 °C. In conclusion, slower deterioration was observed in grey oyster mushroom stored at 4 °C as compared to 25 °C. This is based on lower microbial counts, and minimal changes in pH, BI, and firmness of grey oyster mushroom.

Structural Analysis of a Polysaccharide Isolated from the Alkali Extract of an Edible Mushroom, &lt;i&gt;Pleurotus sajor-caju,&lt;/i&gt; Cultivar Black Japan

A heteropolysaccharide (PS-I) and an insoluble glucan (PS-II) were isolated from the alkaline extract of an edible mushroom Pleurotus sajor-caju, cultivar Black Japan. The polysaccharide (PS-I) was found to consist of D-glucose and D-galactose in a molar ratio of 3:1. Based on total acid hydrolysis, methylation analysis, and NMR experiments (1H, 13C, DQF-COSY, TOCSY, NOESY, ROESY, HMQC, and HMBC), the structure of the repeating unit of the polysaccharide was established.

Effect of extraction conditions (temperature, pH and time) by cellulase on chemical properties of dried oyster mushroom (Pleurotus sajor-caju) extract

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However, the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing, a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40, 45, 50, 55oC), pH (4.5, 5.0, 5.5, 6.0) and extraction time (4, 6, 8, 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50oC, pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract, the content of saccharose, reducing sugar, total protein, amino acids, lysine, β-glucan, total phenolic and total flavonoid was 15.13 g, 19.41 g, 43.65 g, 7.96 g, 0.82 g, 10.63 mg, 62.60 mg TAE, 5.54 mg QE, respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe2+/100 g dry matter and that measured by scavenging 2,2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32%.

The Effects of Sago (Metroxylon sagu) Bark and Frond Waste as Substrates on the Growth and Yield of Grey Oyster Mushrooms (Pleurotus sajor-caju)

This study was carried out to examine the effects of sago bark (SB) and sago frond (SF) waste on the growth and yield of grey oyster mushrooms (Pleurotus sajor-caju). Nine substrate formulas were studied, including sawdust (SD) alone as a control and the combination of 25:75, 50:50, and 75:25 ratios between SD and SB or SF. The results showed a significant difference in the total colonisation period, total fruiting body yield, and biological efficiency (BE). However, an insignificant difference was determined in the characteristics of the fruiting body for different substrate formulas. The substrates with the ratio of 50SD:50SF and 100 SD are the most suitable substrate formulas for the cultivation of P. sajor-caju. One hundred (100) SD achieved the fastest total colonisation period (24.44 days) but there was no significant difference with 75SD:25SF (24.78 days) and also obtained the fastest first harvest (50.33 days). However, 100SD produced a significantly lower total fruiting body yield (77.99 g/bunch) compared to 50SD:50SF, which produced the highest total yield (88.09 g/ bunch) and highest BE (17.62%) with a short total colonisation period (26.45 days). The substrates produced high values in cap diameter, stipe length, and effective fruiting bodies.

Tandem mass tag-based proteomics for studying the effects of a biotechnologically produced oyster mushroom against hepatic steatosis in obese Zucker rats

Hepatic steatosis is a very common response to liver injury and often attributed to metabolic disorders. Prior studies have demonstrated the efficacy of a biotechnologically produced oyster mushroom (Pleurotus sajor-caju, PSC) in alleviating hepatic steatosis in obese Zucker rats. This study aims to elucidate molecular events underlying the anti-steatotic effects of PSC. Tandem mass tag (TMT) peptide labeling coupled with LC-MS/MS/MS was used to quantify and compare proteins in the livers of lean Zucker rats fed a control diet (LC), obese Zucker rats fed the same control diet (OC) and obese Zucker rats fed the control diet supplemented with 5% PSC (OPSC) for 4 weeks. Using this technique 3128 proteins could be quantified, out of which 108 were differentially abundant between the OPSC and OC group. Functional enrichment analysis of the up-regulated proteins showed that these proteins were mainly involved in metabolic processes, while the down-regulated proteins were involved in inflammatory processes. Results from proteomic analysis were successfully validated for two up-regulated (carbonic anhydrase 3, regucalcin) and two down-regulated (cadherin-17, ceruloplasmin) proteins by means of immunoblotting. SignificanceValorization of low-grade agricultural waste by edible fungi, such as the mushroom Pleurotus sajor-caju (PSC), represents a promising strategy for the production of protein rich biomass since they boast of a unique enzyme system that has the ability to recover nutrients and energy from biodegradable waste. Herein, we describe the metabolic effects of PSC feeding using a combined quantitative proteomics and bioinformatics approach. In total, 108 proteins were identified to be regulated by PSC feeding in the liver of the obese rats. Complementary usage of a bioinformatics approach allowed us to decipher the mechanisms underlying the recently observed lipid-lowering and anti-inflammatory activity of PSC feeding in obese Zucker rats, namely a reduction of fatty acid synthesis, an improvement of hepatoprotective mechanisms and an enhancement of anti-inflammatory effects.

Does oyster mushroom (Pleurotus sajorcaju) powder addition improve nutrient composition, sensory acceptability, and glycaemic index (GI) of flatbread (Tortilla)?

Regular consumption of dietary fibre (DF) has been proven to reduce the risk of non-communicable diseases, which leads to the rising demand for DF-enriched products. The study aims to investigate the effect of Pleurotus sajorcaju powder (PSP) incorporation on the nutrient composition, sensorial acceptability, and glycaemic index (GI) of the developed tortilla. Four tortilla formulations with different PSP levels (0%, 5%, 10%, and 15%) to replace wheat flour partially were prepared. The control tortilla's protein concentration was 8.26% and increased to 9.31, 9.72, and 10.60% when incorporated with 5, 10, and 15% PSP, respectively. Both the 10% and 15% PSP tortilla (12.00% and 13.62%) were found to be significantly higher than the control tortilla in total DF. The β-glucan content was the highest in the tortilla with 15% PSP added (1.21%). In sensory evaluation, the tortilla fortified up to 15% PSP was apparently well accepted by the sensory panelists. Control tortilla had an intermediate GI value (58) while 15% PSP tortilla had a low GI value (53). In summary, adding up to 15% PSP in the tortilla formulation increased nutritional values, improved sensorial attributes, and reduced GI value.

Influence of a Biotechnologically Produced Oyster Mushroom (Pleurotus sajor-caju) on the Gut Microbiota and Microbial Metabolites in Obese Zucker Rats.

Mushrooms are a rich source of dietary fiber. This study aimed to characterize the modulation of colonic microbiota in Zucker rats after supplementing their diet with a biotechnologically produced oyster mushroom (Pleurotus sajor-caju). Microbiota composition and short chain fatty acids (SCFAs) in the colon and bile acids in the plasma of the rats were analyzed to assess the effects of P. sajor-caju supplementation on the microbiota in the colon and its interplay with the host in the event of hepatic steatosis. Microbiota profiles were distinctly modulated by P. sajor-caju supplementation between the obese control rats and the obese rats fed the 5% P. sajor-caju-supplemented diet. P. sajor-caju enhanced the growth of SCFAs-producing bacterial genera, including Faecalibaculum, Bifidobacterium, Roseburia, and Blautia, and decreased the relative abundance of the pathogenic genus Escherichia-Shigella. This was also accompanied by distinct changes in the concentrations of bile acids in the plasma and concentrations of SCFAs in the colon, supporting the initial potentiality of P. sajor-caju as a prebiotic in cases of hepatic steatosis and liver inflammation.

Effects of Electrical Shock and Blue LED Treatments on the Growth, Yield and Quality of Grey Oyster Mushrooms (Pleurotus sajor-caju)

Grey oyster mushrooms (Pleurotus sajor-caju) is an edible mushroom cultivated in Malaysia mainly due to its high nutritional and medicinal value. The demand of Pleurotus sajor-caju in local and foreign market rises continuously. In this study, the effect of electrical shock treatment and exposure to blue color LED on the growth, yield and quality of Pleurotus sajor-caju was investigated. There were 6 sets of electrical shock and blue LED treatments applied during spawning and production phase. Mushroom bags which did not receive any treatment were served as Control. The effect of electrical shock and blue LED treatments were observed in the aspects of mycelium growth rate, number of days taken for mycelium to fill-up the bag, pinhead emergence and fruiting body formation. There were significant enhancement in the yield for grey oyster mushroom for the bag treated with Electric and Blue LED, in the total fresh weight of fruiting bodies, number of fruiting bodies, percentages of biological efficiency and substrate utilized for every 100 g mushrooms produced. Therefore, the mushroom bags which were treated with electrical shock and blue LED is the best compared to the other treatments due to significant higher rate of mycelium growth, relatively higher yield and good quality of mushroom.