Pink Oyster Mushroom Research Articles

Performance of yellow and pink oyster mushroom dyes in dye sensitized solar cell

A solar photovoltaic (PV) cell, is an electrical device that uses the PV effect to convert light energy into electricity. The application of oyster mushroom dyes in dye sensitized solar cell (DSSC) is a novel strategy to substitute the costly chemical production process with easily extractable, environmentally acceptable dyes. Both dyes of yellow and pink oyster mushrooms were extracted using the same process but dried into powder form using two techniques, warm drying and freeze drying. The characterization was carried out utilizing current-voltage (I-V) characterization for electrical properties, Ultraviolet-Visible (UV-Vis) spectrophotometer for optical properties, Field Emission Scanning Electron Microscopy (FESEM), and Atomic Force Microscopy (AFM) for the structural properties. It was found that freeze-dried pink and yellow oyster mushroom had shown the good properties for DSSC application as it produced energy bandgap which lies within the range of efficient dye sensitizer; 1.7 eV and 2.2 eV, the most uniform distribution of pores and a nearly spherical form in FESEM analysis, and AFM result obtained with the highest root mean square (RMS) roughness value (26.922 and 34.033) with stereoscopic morphologies. The data proved that mushroom dyes can be incorporated in DSSC with the optimization of drying method in the extraction process, dilution of dye and the layer of deposition on the glass substrate. The current density-voltage (J–V) characteristics of fabricated DSSC was characterized using Newport Oriel Sol3A solar simulator under AM 1.5 Sun condition (100 mW/cm2, 25 oC). From the result obtained by solar simulator, the fabricated FTO/TiO2/Pleurotus djamor dye/Pt indicated the Voc of 0.499 V and Jsc of 0.397 mA/cm2.

Antimicrobial properties of the edible pink oyster mushroom, Pleurotus eous: In-vivo and in-vitro studies

In recent times, there has been a notable surge in the investigation of new antibiotic substances derived from natural origins. Pleurotus eous is an edible mushroom that has various useful bioactive substances and therapeutic properties, including antimicrobial activity. The present study aims to evaluate the antimicrobial efficacy of the methanolic extract of P. eous (MEPE) through in vitro method. Notably, S. aureus demonstrated the highest susceptibility to MEPE, prompting further investigation into its antibacterial mechanisms via scanning electron microscopy (SEM), membrane integrity, and permeability assays. The in-vivo antibacterial effect of MEPE against S. aureus was also assessed, including analysis of bacterial burden in organs, hematological profiles, and cytokine profiles. Detailed phytochemical analyses of MEPE were conducted using GC-MS. Results revealed MEPE's significant (p < 0.05) efficacy against Gram-positive bacteria, particularly S. aureus (77.56 ± 0.4 μg/mL and 34 ± 6.9 μg/ml in turbidometric and viable cell count assays, respectively). Moreover, membrane permeability significantly increased in 60.32 % of S. aureus isolates following treatment with MEPE. Additionally, mice receiving MEPE exhibited decreased levels of TNF-α, IL-1β, and IL-6, suggesting its potential in combating S. aureus infection in animal models.

Effect of Potassium Metabisulphite and Modified Atmosphere Packaging on Shelf Life of Pink Oyster Mushroom (Pleurotus eous)

Effect of Potassium Metabisulphite and Modified Atmosphere Packaging on Shelf Life of Pink Oyster Mushroom (Pleurotus eous)

Growth and Production Stimulation of Young Pink Oyster Mushrooms (Pleurotus flabellatus) through CaCO3 Supplementation from Shellfish Shells and Coconut Water

Pink oyster mushroom (Pleurotus flabellatus) is one of the oyster mushroom varieties that has a distinctive aroma similar to lingzhi mushroom, pink color, numerous clusters, and a slightly firm texture. The aim of this research was to determine the growth and production stimulation of pink oyster mushrooms (P. flabellatus) through supplementation of CaCO3 from shellfish shells and coconut water. This study utilized a Completely Randomized Design (CRD) arranged in factorial with two factors, consisting of four levels with three replications. The first factor was CaCO3 supplementation from shellfish shells with four levels: K0: 0 gr/baglog, K1: 5 gr CaCO3 from shellfish shells/baglog, K2: 10 gr CaCO3 from shellfish shells/baglog, K3: 15 gr CaCO3 from shellfish shells/baglog. The second factor was coconut water supplementation with four levels: A0: 0 ml/baglog, A1: 20 ml coconut water/baglog, A2: 40 ml coconut water/baglog, A3: 60 ml coconut water/baglog. The results showed significant differences in mycelium growth rate and highly significant differences in pileus number, pileus width, pileus thickness, stalk height, and mushroom fresh weight. Supplementation of 10 gr CaCO3 from shellfish shells/baglog and 40 ml coconut water/baglog showed the best interaction for all parameters.

An enhanced productivity of pink oyster mushroom with improved nutritional profile, characterization and attempt for commercial exploitation.

An attempt has been made to explore the nutritional profile of pink oyster mushrooms that have been grown in various agricultural residues, including sugarcane bagasse, rice straw, coconut coir and sawdust, along with other nutrient supplements such as defatted mustard and chickpea powder, for appropriate growth and fruiting body formation in a short span of time. The spawn production was experimented with five different grain varieties. The study became interesting when the observations differed slightly from the traditional practices, with the addition of defatted mustard supplements resulting in a positive correlation with respect to reducing the fruiting time, as well as improving yield and the nutritional profile of Pleurotus djamor. An elevated yield of 651.93 g kg-1 was recorded in the medium where the RS and DM were used in the ratio of 1:0.01 (rice straw +1% w/w defatted mustard) bag, whereas, in terms of protein content, a maximum yield of 32.57 ± 0.79 mg g-1 was observed when SB:DM was in the same ratio (sugarcane bagasse +1% w/w defatted mustard) bag. To confer the best outcomes from the screened substrates, a series of experiments were performed by varying the concentration of RS and SB, with 1% w/w DM. It is worth noting that the highest protein content of 32.76 ± 0.38 mg g-1 was obtained along with the total yield of 702.56 ± 2.9 g kg-1 of mushroom when the ratio of RS:SB was 0.7:0.3. © 2024 Society of Chemical Industry.

Cultural studies and yield attributes of pink oyster mushroom (Pleurotus djamor) in West Bengal

The pink oyster mushroom, scientifically known as Pleurotus djamor, is characterized by its appealing color, positive sensory qualities, substantial nutritional content, and its possession of antioxidant, antimicrobial, and medicinal properties. Mushrooms degrade lignocellulosic substrates through lignocellulosic enzyme production and utilize the degraded products to produce their fruiting bodies, contributing to sustainable agriculture and forestry and a short-term generation of income. The present study was carried out to assess the effect of various cultural parameters viz. temperatures, pH, solid culture media, carbon, and nitrogen sources on mycelial growth of the fungus and to identify the suitable grain for spawn production, optimum dose of spawn and suitable substrate for obtaining the highest yield of the mushroom. All of the experiments were conducted following standard protocols after procuring the pure culture of P. djamor from DMR-Solan. The optimum temperature for mycelial growth of the fungus was 28 °C at pH 7.5, and the best solid culture media was oat meal agar. Starch was the best carbon source and 0.3% L-asparagine served as the best source of nitrogen. Sorghum grains promoted the fastest spawn production. Out of five different doses of spawn and two assessed substrates, 4% spawn on paddy straw promoted the highest yield.

Taxonomic Identification and Nutritional Profiling of Wild Isolates of the Pink Oyster Mushroom Pleurotus djamor (Agaricomycetes) from Northwestern Himalayas (India).

For generations, individuals have been incorporating wild edible fungi into their diets. Precisely identifying mushrooms is essential for harnessing their potential benefits for human use. Specifically, the taxonomical identification of Pleurotus species is known for its complexity. In modern times, it is always necessary to use molecular analysis as a valuable approach for gaining a deeper understanding of the systematics and the delineation of species. Thus, this study confirmed the identity of two wild isolates of Pleurotus djamor (pink oyster mushroom) using the internal transcribed spacer sequences. The amplicons underwent sequencing, and the resulting data was assembled and analyzed. The nucleotide sequences of the two wild isolates blasted against sequences from GenBank database revealed that two wild isolates matched 96.80 and 95.27% P. djamor with accession number KF280324.1 and KT273366.1. Commercially cultivated species took less time for spawn run (17.75 days), primordial initiation (22.25 days) and recoded highest biological efficiency (73.92%) among wild isolates. Nutritional analysis revealed that wild isolates showcase an abundance of nutrients, surpassing commercially cultivated species in terms of moisture, protein, and crude fiber content. This distinctive nutritional profile positions wild isolates as an exceptional superfood, fostering overall health enhancement.

Utilization of Rice Husk Waste and Gliricidia to Pink Oyster Mushroom Production and Nutritional Content

Utilization of Rice Husk Waste and Gliricidia to Pink Oyster Mushroom Production and Nutritional Content

Stability of pigments from Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom) as natural food colouring

Food colouring has been used in food items for a long time to enhance the natural colour of food, maintain colour consistency and enhance product attractiveness. The most popular food colouring is synthetic since it is more stable and less expensive. However, there is growing concern about how artificial food colouring affects human health. As a result, research into using natural food colouring as an alternative to synthetic colouring has grown. Due to the complexity of food products, natural food colouring is unstable and prone to degradation. Therefore, the goal of this study was to use the CIELAB colorimeter to ascertain the colour stability of the pigments found in Termitomyces sp. (termite mushroom), Pleurotus citrinopileatus (yellow oyster mushroom) and Pleurotus djamor (pink oyster mushroom). At three pH levels (3.0, 7.0 and 15.0), the stability of pigments derived from these mushrooms was assessed; the pigments were most stable at pH 7.0. Additionally, the pigments were heated from 40 to 100°C. The outcomes demonstrated that P. citrinopileatus's yellow pigment was unstable at 40°C, 60°C 80°C and 100°C. When heated between 40°C and 80°C, the pigments derived from P. djamor and Termitomyces sp. remained stable. Ascorbic acid, citric acid, and sodium metabisulphite treatments had no discernible effects on the stability or colour of the pink pigment (a* values) as compared to the control.

Graded levels of dietary pink oyster mushroom, Pleurotus djamor meal, affect growth, feed efficiency, lipase activity, and fiber content in final whole body of fingerlings of the Nile tilapia, Oreochromis niloticus (Actinopterygii: Cichliformes: Cichlidae)

The presently reported study was aimed to determine the effects of graded levels of dietary pink oyster mushroom (Pleurotus djamor) meal (POMM), in growth, feed efficiency, protein utilization, digestive enzymes activities, and whole-body proximate composition of Nile tilapia, Oreochromis niloticus (Linnaeus, 1758), fingerlings (0.3 ± 0.01 g). The experimental design included a control diet (POMM0) formulated with soybean meal, as the main protein source, and four diets designed with increasing levels of POMM: 25% (POMM25); 50% (POMM50); 75% (POMM75); and 100% (POMM100). Experimental diets were administered to 420 fish, randomly distributed in 15, 100-L tanks. The feeding experiment lasted 45 days. Diets and the final whole body were submitted to a proximate composition analysis. Growth, feed efficiency, protein utilization, and digestive enzyme activities were assessed. Compared to POMM0 and POMM25, weight gain (WG), and specific growth rate (SGR), significantly (P &amp;lt; 0.05) decreased in fish that were fed POMM50, POMM75, and POMM100%. Feed conversion ratio (FCR), protein efficiency ratio (PER), and survival rate (SR) were not significantly affected by experimental diets. Daily feed intake (DFI), and daily protein intake (DPI), decreased as POMM increased in diets. Compared to POMM0 experimental group, condition factor (K), showed a significantly higher value in fish that were fed POMM50, and POMM100 experimental diets. Crude fiber of the final whole body of POMM100 resulted in significantly higher (P &amp;lt; 0.05) compared to that shown in fish fed the rest of the experimental diets. Acid and alkaline proteases, trypsin, chymotrypsin, leucine aminopeptidase, and amylase of Nile tilapia fingerlings, were not significantly affected by experimental diets. Compared to fish fed POMM0 and POMM25 diets, experimental fish fed POMM50, POMM75, and POMM100 showed a reduction in lipase activity. In conclusion, a POMM level higher than 25% affects growth and lipase activity. While a POMM level higher than 50% affects fiber content in a whole body of the final fish.

Optimization of the Protein Sequential Extraction for Quantitative Determination of Albumins, Globulins, Prolamins and Glutelins in Edible Mushrooms

For physiological functions development and a healthy life maintenance, a balanced diet, containing carbohydrates, proteins, and lipids, should be practiced, and consumed. The proteins should be highlighted, since are essential macronutrients for cell growth and repair mechanisms in our body. There is an increase in the protein sources consumption, mainly by athletes, aiming an increase of muscle mass and to avoid muscle hypertrophy. Although animal proteins exhibit high digestibility, animal foods can not be accessible and widely consumed, due to high cost or lifestyle choice (vegetarians and vegans). In these sceneries, scientists and food industry are constantly searching for alternative proteins, such as plant and fungi proteins. In view of these information, extraction procedures are proposed to proteins fractionation. However, these procedures must be done to exhaustion to guarantee the acquisition of quantitative values. Therefore, the aims of this work were evaluated the protein distribution in edible mushrooms and optimized the sequential protein extraction procedure to obtain total concentration of albumin, globulin, prolamin and glutelin in edible mushrooms, evidencing the need to carry out extraction procedures until exhaustion to adequately attribute nutritional value to edible mushrooms (pink oyster, shiitake, portobello and champignon). The optimized extraction conditions (extractant, time, concentration, number of extractions) were as follows (H2O, 30 min, ---, 3); (NaCl, 15 min, 0.25 mol L-1, 1); (ethanol, 15 min, 50% (v v-1), 1); (NaOH, 60 min, 0.25 mol L-1, 8) for albumin, globulin, prolamin and glutelin extraction. The champignon mushrooms presented all protein group concentrations below LOD and LOQ. The portobello presented the lowest total proteins concentration. The pink oyster mushroom is the species with the highest concentration of albumin and glutelin as well as total protein concentration 4.7 times higher than shiitake mushroom, which is one of the most consumed mushroom species, showing that this exotic species can be promising mainly due to nutritional characteristics and protein source.

Performance of Edible Mushroom Varieties Under Different Agricultural Substrates

The study was conducted at Dr. Emilio B. Espinosa, Sr. Memorial State College of Agriculture and Technology (DEBESMSCAT) Cabitan, Mandaon, Masbate. The experimental design used was 3 x 7 CRD factorial with three varieties of mushrooms (Pink Oyster, White Abalone, and Milky Mushroom), seven agricultural substrates as treatments, Treatment A (70% rice straw and 30% sawdust), Treatment B (70% rice straw and 30% corn cob), Treatment C (70% rice straw and 30% Carbonized Rice Hull), Treatment D (100% rice straw), Treatment E (100% sawdust), Treatment F (100% corn cob) and Treatment G (100% Carbonized Rice Hull). The experiment was replicated three times with a total of 945 fruiting bags. Height, fresh weight, and the number of fruiting bodies are the data that was observed in the study. The result showed that in terms of growth performance, a nonsignificant result was observed in the height performance of the mushroom varieties inoculated in substrates with 70% rice straw, 30% corn cob, and 100% carbonized rice hull. Similarly, the number of mushroom fruiting bodies produced differed among mushroom varieties inoculated. Mushrooms inoculated in 100% carbonized rice hull attained more fruiting bodies than other tested varieties. Mushrooms inoculated in 100% corn cob produced a significantly higher number of mushroom fruiting bodies than other treatments. Finally, the weight of mushroom fruiting bodies produced in 70% rice straw and 30% carbonized rice hull applications was statistically significant for all agricultural substrates inoculated. The researcher concluded that using agricultural substrates other than carbonized rice is effective in mushroom production.

Antimicrobial, Antioxidant, Cytotoxicity and DNA Protective Properties of the Pink Oyster Mushroom, Pleurotus djamor (Agaricomycetes).

In this study, pink oyster mushroom Pleurotus djamor was cultivated using wheat straw (WS), quinoa stalk (QS), and their mixtures (WS-QS (1:1)) as substrate and evaluated in terms of antimicrobial, antioxidant, cytotoxicity, and DNA protective effects. Gram-positive and Gram-negative pathogen bacteria (Bacillus subtilis, Proteus vulgaris, Streptococcus mutans, Salmonella typhi, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli), dermatophyte (Trichophyton sp.) and yeast (Candida tropicalis) were used in the study. It was found to be very active against all bacteria (except S. mutans and S. typhi), and dermatophyte when compared to the control groups (8.7-33.3 mm), but low against C. tropicalis. It was seen that the best total antioxidant assay (TAS) value was 2.05 mmol/L on WS-QS (1:1). Depend on, it was determined that the total oxidant assay (TOS) value (5.26 μmol/L) in the same compost was lower than the others, and also the scavenging effect of 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) was higher on WS at 25 mg/mL (84.20%). The methanol extract on WS at a concentration of 400 μg/mL, significantly reduced the percentage of viability in the human breast cancer (MDA-MB-231) cell line (2.2%). The methanol extracts on WS and QS medium were found to inhibit DNA damage induced by UV radiation and H2O2 at a concentration of 25 mg/mL. These results showed that pink oyster mushroom has benefits such as antimicrobial, antioxidant, cytotoxic, and DNA protective effects.

In Silico Characterization of the Physicochemical and Biological Properties of the Pink (Pleurotus djamor var. salmoneostramineus) Oyster Mushroom Chromoprotein.

Cap color is an important commercial trait for oyster mushrooms. Various pigment constituents determine a diverse color. However, the pigments of oyster mushrooms are still ambiguous. The pink oyster mushroom (Pleurotus salmoneostramineus or Pleurotus djamor) chromoprotein is one of the few proteins belonging to this fungus that has a record of its sequence of amino acid residues. However, even though there are studies about this chromoprotein isolation, purification, and crystallization, the current information focused on its 3-dimensional model and the cofactor and prosthetic group (3H-indol-3-one) binding sites is unreliable and fragmented. Therefore, in this study, using free online servers such as Prot pi, GalaxyWEB, MIB, and CB-Dock2, a structural analysis and the prediction of its physicochemical and biological properties were conducted, to understand the possible function of this chromoprotein. The obtained results showed that this molecule is a protein with a molecular weight of 23 712.5 Da, an isoelectric point of 7.505, with oligomerization capacity in a dimer and glycation in the Ser6 residue. In addition, the participation of the residues Leu5, Leu8, Lys211, Ala214, and Gln215 in the binding of the prosthetic group to the protein was highlighted; as well as Ser6 and Pro7 are important residues for the interaction of the Mg2+ ion and eumelanin. Likewise, morphological changes based on different culture conditions (light/dark) showed that this protein is constitutive expressed and independent of blue light. The findings in this study demonstrate that pink chromoprotein is a melanosomal protein, and it possibly has a critical role in melanogenesis and the melanin polymerization. However, more experimental studies are needed to predict a possible mechanism of action and type of enzymatic activity.

Vegan shrimp alternative made with pink oyster and lion’s mane mushrooms: Nutritional profiles, presence of conjugated phenolic acids, and prototyping

The increasing demand for seafood is responsible for many environmental impacts, especially caused by aquaculture. Shrimp accounts for a substantial part of seafood production and therefore also for negative effects associated with it. This work aimed to develop a mushroom-based shrimp analogue with a texture similar to shrimp using the fruiting bodies of pink oyster mushroom (Pleurotus djamor) and lion’s mane (Hericium erinaceus). Three flushes of pink oyster mushrooms and a first flush of lion’s mane mushroom were analysed regarding their nutritional composition and whether they are suitable shrimp alternatives. The two mushrooms are rich in proteins (∼32% and ∼26% w/w for the first flush of pink oyster and lion’s mane, respectively). The protein content of pink oyster mushroom decreased and the dietary fibre content increased across the different flushes. The antioxidants in the mushrooms were extracted using different methods, whereby aqueous extracts mostly excelled in terms of antioxidant activity. Hydrolysis confirmed the presence of conjugated p-coumaric acid in both mushrooms and possibly conjugated caffeic acid in pink oyster. Texture analysis results of the prototypes were close to the values of fried shrimp. However, although the sensory qualities of the final prototypes were perceived as similar to shrimp, further improvements in the recipe are necessary to make the prototypes indistinguishable from shrimp.

Economically viable Mushroom (Pleurotus djamor) farming for nutritional security in Uttarakhand

Pink oyster mushroom (Pleurotus djamor) owns a pleasant colour, good sensory attributes, high nutritional value, anti-oxidant, anti-microbial and medicinal properties. Cultivation of different types of mushroom has been accepted as a short-term income generating avenue under crop production for livelihood of the farmers. The present study was carried out to assess the nutritional quality, anti-oxidant activities and economic benefits of pink oyster mushroom at Research farm of G B Pant University of Agriculture and Technology, Pantnagar, Uttarakhand during 2015–18. The fresh whole mushroom was assessed for yield and physical parameters. It was exposed to 60±20C temperature for 8 h to prepare dried mushroom powder. The dried powder was used for proximate composition analysis and anti-oxidant activity study. The cost to benefit ratio was calculated on the basis of gross expenditure and net profit incurred in the trial field. The high contents of protein, fat and carbohydrate along with good anti-oxidant property and biological efficiency revealed the mushroom as a rich source of quality nutrients. The yield of 740.60 g/kg wheat straw withbenefit to cost ratio of 2.60 depicted economical viability of mushroom farming. The study concludes that, pink oyster mushroom farming can be explored for nutritional security in alleviating the malnutrition with economic benefits to the farmers in Uttarakhand.

Lignolytic enzymes (laccase and peroxidase) production by pink oyster mushroom, Pleurotus djamor

This research work attempts the use of biogas digester liquid (BDL) as an inducer for lignolytic enzyme activity by Pleurotus djamor when grown in SSF culture condition. BDL rich in polyphenols and micronutrients can induce lignin degrading enzymes such as laccase and peroxidase. Spraying 100 ml BDL/bag (1kg paddy straw)/day was found to increase yields of Pleurotus djamor in SSF and also reduced the time for various stages of mushroom growth such as pin head formation, fruiting body formation and first flush by 3-5d. Of the 100ml BDL sprayed 70ml was collected as leachate and this showed highlignolytic enzyme (Laccase 150 U/L and Peroxidase 160U/L) activities in SSF and the enzyme activity coincided with the specific mushroom growth stages.

Investigation of chemical and biological properties of an acidic polysaccharide fraction from Pleurotus eous (Berk.) Sacc.

Pleurotus eous, pink oyster mushroom and functional food, is widely cultivated in Southern India. In this study, we successfully attempted, to isolate a new acidic polysaccharide fraction (PEPA-1a) possessing a molecular weight of 8.926 × 104 Da from the fruiting bodies of Pleurotus eous through ion-exchange and gel-filtration chromatographic techniques. Monosaccharide composition comprising glucose, galactose, rhamnose, mannose, and N-acetyl galactosamine were found to have the corresponding mole percentages of 20.25, 56.75, 3.06, 11.07, and 8.86, respectively. The antioxidant activity was assessed through seven in vitro tests, PEPA-1a showed significant antioxidant activity in a dose-dependent way, with EC50 values stretching from 1.08 to 4.91 mg/mL. Analyses of PEPA-1a towards in vitro anti-tumour showed high activity against HT29 (IC50 = 233.50 μg/mL) and PC3 cells (IC50 = 230.80 μg/mL). The anticoagulant activity estimated through APTT, PT and TT tests were found be effective. Also, the congo red analysis revealed the triple-helical structures of carbohydrates. The results indicate that consumption of P. eous polysaccharide may be beneficial for health and will serve as an exceptionally accessible natural source for food and pharmaceutical industries.

Integrated farming system for sustainable livelihood, family food and nutritional security of Uttarakhand farmers-A case study

In the present investigation, integrated farming system (IFS) adopted by a progressive farmer in 1.0 ha area, in village Chalthi, situated in Champawat district of Uttarakhand was analyzed as a model for its economics, benefit to cost ratio and extent to overcome food and nutritional security. The main components of IFS were fish, dairy, poultry, vegetables, orchard, bee keeping and mushroom production. A total of Rs. 6,94,000.00 was earned with B:C ratio of 3.08 from this IFS model. The composite fish farming of common carp, silver carp and grass carp was undertaken in a fish pond and 40 kg of fish was harvested over a period of 6-8 months realizing net income of Rs.5800.00. The pond dyke and adjacent fields were used for cultivation of aerial vegetables, fruit trees (mango, litchi, lemon, plum, guava and mulberry) and fodder crops (maize and oats). Two cows (breed Gir) and 200 No. poultry birds (breed Kadaknath, RIR, Guinea fowl, Uttra fowl) were included in the IFS. Pink oyster mushroom (Pleurotus djamor) was also promoted as a component of IFS for income generation. The mushroom yield was 2.28 quintals accounting gross income of Rs.1,82,400.00. Bee keeping (Indian honey bee Apis cerana indica) also made contribution of Rs. 2,00,000.00 over a period of 6 months from 80 boxes. Poultry (Rs 1,20,000.00), fruit crops (Rs 1,00,000.00) and vegetables production (Rs 18,000) also contributed significantly to the gross income in present IFS. The farmer reported that he did not buy any food commodity from outside for 8 months in a year except rice and wheat flour. As a result, it can be argued that IFS has been found to be most profitable and suitable enterprise for hill farmers to achieve sustainable livelihood, family food and nutritional security. Key words Integrated farming system; Food security; Nutrition security; Fish; Mushroom; Poultry

Supplementation with Magnesium Salts-A Strategy to Increase Nutraceutical Value of Pleurotus djamor Fruiting Bodies.

The use of substrates supplemented with minerals is a promising strategy for increasing the nutraceutical value of Pleurotus spp. The current research was performed to analyze the effect of substrate supplementation with magnesium (Mg) salts on the Mg content, biomass, and chemical composition of pink oyster mushroom (Pleurotus djamor) fruiting bodies. Before inoculation, substrate was supplemented with MgCl2 × 6 H2O and MgSO4, both salts were applied at three concentrations: 210, 420, and 4200 mg of Mg per 2 kg of substrate. The harvest period included three flushes. Substrate supplementation with 4200 mg of Mg caused the most significant decrease in mushroom productivity, of about 28% for both Mg salts. The dry matter content in fruiting bodies was significantly lower in the treatment in which 210 mg of Mg was applied as MgSO4 in comparison to the control. Supplementation effectively increased the Mg content in fruiting bodies of P. djamor by 19–85% depending on the treatment, and significantly affected the level of remaining bioelements and anions. One hundred grams of pink oyster fruiting bodies, supplemented with Mg salts, provides more than 20% of the Mg dietary value recommended by the Food and Drug Administration (FDA); thus, supplementation can be an effective technique for producing mushrooms that are rich in dietary Mg. Although P. djamor grown in supplemented substrate showed lower productivity, this was evident only in the fresh weight because the differences in dry weight were negligible. Mg supplementation increased the antioxidant activity of the fruiting bodies, phenolic compounds, and some amino acids, including L-tryptophan, and vitamins (thiamine and l-ascorbic acid).