Pleurotus Albidus Research Articles

Effect of co-cultivation of white and brown rot species on basidiome production, lignocelluloytic enzyme activity and dye decolourisation

The aim of this work was studying the impact of co-cultivating two mushroom species: a white (Pleurotus albidus CLA 45) and a brown rot one (Laetiporus sulphureus BAFC 205) in substrates based on poplar or pine sawdust, on their lignocellulolytic enzyme production, yield values and basidiomes properties. Laetiporus sulphureus only developed basidiome primordia, but P. albidus monoculture and co-culture in pine sawdust achieved biological efficiencies of up to 50–55 %. Co-cultivation on diverse substrates rendered varied enzyme titers. Laccase and Manganese peroxidase titers were highest in pine co-culture and P. albidus poplar monoculture, respectively. Enzymatic extracts obtained from spent poplar substrate of dual cultures displayed potential for treating non-sterile textile-coloured effluents, achieving 35 % decolourisation after 120 h. The knowledge available on the effects of co-culture of white and brown rot fungi is still limited. This study represents an initial exploration of the interaction between them within intensive cultivation conditions.

Evaluation of the milk clotting potential and characterization of proteases from Aspergillus sp. and Pleurotus albidus

The study evaluated the production of proteases in solid-state fermentation using wheat bran as a substrate. The best producing isolates were used to obtain crude extract which was evaluated for optimal pH and temperature, thermostability, effect of salts and activity against inhibitors. The studied fungi were Aspergillus sp. 125, Fusarium sp. 132, Fusarium sp. 206, Pleurotus albidus 018 and Pleurotus pulmonarius CCB20. The isolates with better results (Aspergillus sp. and P. albidus), showed protease activity with an optimum pH of 7.0, and an optimum temperature of 50ºC with good thermostability between 40 and 50ºC. As for salts, the protease activity was inhibited in the presence of ZnSO4, and the activity of the proteases from the crude Aspergillus extract, strongly inhibited by PMSF, indicating the presence of a fraction of serine protease in the extract. The extracts of the two selected isolates showed considerable inhibition by EDTA. The milk clotting activity was 240 U mL-1 for the Aspergillus extract and 153 U mL-1 for the crude P. albidus extract. Proteases are important enzymes widely used in the food industry, including cheese. The data suggest that these fungi have the potential to produce these enzymes for usage in cheese making

Pleurotus albidus (Agaricomycetes) Antioxidant Action Induces Vasodilation in Aorta Arteries: The Influence of the NADPH/NOS Balance.

The main objective of this work was to evaluate whether Pleurotus albidus extract exerts influences on aorta artery tone by its antioxidant properties. The hearts and aortic arteries of male Wistar rats were removed for use in biochemical analysis and vascular reactivity. Both tissues were exposed to P. albidus extract at different concentrations for 30 min and were then exposed to a free radical generation system for 30 min. The extract reduced lipid peroxidation levels and increased catalase and glutathione peroxidase activity in cardiac tissue. In the aorta, P. albidus extract demonstrated a direct vasodilatory effect, which was associated with a reduction in nicotinamide adenine dinucleotide phosphate oxidase (NOX) activity and an increase in sulfhydryl levels and nitric oxide synthase (NOS) activity. Our findings suggest that P. albidus extract has regulatory potential on aorta arteries, regulating the balance of NOX/NOS enzymes and then influencing vessel tone. Further studies are needed to determine the protective mechanisms of the extract.

Biological Characterization and Antimicrobial Bioactives of Mycelium Extracts from Medicinal Mushrooms Phellinus linteus and Pleurotus albidus (Agaricomycetes).

Bioactivity is defined as the intrinsic property of compounds that enables their participation in specific biological reactions. This study aimed to evaluate the antimicrobial capacity and to separate and characterize bioactives from aqueous and hydroalcoholic extracts obtained from the mycelium of medicinal mushrooms Pleurotus albidus and Phellinus linteus. Antimicrobial activity, through the disc diffusion method, was found against strains of Bacillus cereus, B. subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus. P. albidus extracts showed better activity against Bacillus strains, whereas Ph. linteus extracts had greater effectiveness against S. aureus and P. aeruginosa. Aqueous extraction was best for obtaining bioactive compounds of P. albidus, whereas 30% hydralcoholic extraction performed best for obtaining Ph. linteus. Mass spectrometry analyses allowed the identification of the main chemical compounds extracted from the fungal biomasses, including glutathione oxidase, leucovorin, and riboflavin. Taking these findings into consideration, P. albidus and Ph. linteus might be used as sources of bioactive molecules for the development of novel drugs or nutraceuticals, contributing to the improvement of public health.

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian rennet. The application of P. albidus milk-clotting proteases in cheese making has not yet been reported in the scientific literature. The aim of this study was to characterize the milk-clotting proteases of P. albidus and use these enzymes in the production of Minas frescal cheese. For the production of coagulating proteases, the mushroom was grown in açaí seeds supplemented with rice bran (10%, w/w). The parameters affecting the production of coagulant, such as inoculum size, fermentation time, initial pH of cultivation medium and age of the inoculum were evaluated. The coagulant extract obtained under optimal production conditions was evaluated for optimal pH and temperature, pH and temperature stability, effect of ions and inhibitors. Significant production of coagulating proteases was obtained under the following conditions: inoculum size (2.5%), fermentation time (10 days), initial pH of the cultivation medium (6), and inoculum age (10 days). The coagulant exhibited significant catalytic activity in pH 5.0 at 55°C, with stability at 45°C and was completely inhibited by iodoacetic acid. The milk-clotting proteases of P. albidus were efficient for making Minas frescal cheese that presented 55.0% of moisture, 20.0% of lipids and 17.20% of protein. Pleurotus albidus is a potential source of milk-clotting proteases that can be applied in dairy industry for production of fresh Minas frescal cheese.

Beneficial effects of Pleurotus albidus supplementation on body weight and food intake in healthy C57BL/6 mice

The current investigation intended to check the influence of Pleurotus albidus extract supplementation on body weight, food intake, glycemia, serum lipids, and oxidative stress parameters. Healthy male C57BL/6 mice were partitioned into two experimental groups: control and P. albidus. The supplementation was performed by gavage (500 mg/kg) for 20 uninterrupted days. During this period, all animals received water and food ad libitum and they had their food ingestion and body weight monitored weekly. After, mice underwent an insulin sensitivity test, followed by euthanasia and biochemical analyses. P. albidus supplementation decreased the body weight and food intake, but it did not change other parameters in healthy mice. This work showed for the first time that the P. albidus extract supplementation presents a promising potential on body weight and food intake control.

Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity

The demand for healthy and quality food has aroused interest in innovative ingredients, such as mycoprotein, that can enrich its chemical composition and bioactivity. The objective of this study was to prepare chocolate cookies using Pleurotus albidus mycoprotein flour to replace wheat flour. Nutritional composition, biological activity (antioxidant activity and α-glycosidase inhibition capacity) and physical properties of the cookies were evaluated. When compared to control cookie, the total replacement of wheat flour (80 g) by mycoprotein flour significantly enhanced cookies protein content (67%), total dietary fibre (336%), phenolic content (81%), antioxidant activity (159% DPPH; 73% ABTS) and capacity to inhibit α-glycosidase activity in vitro by 75%. Also, the use of P. albidus mycoprotein flour increased the hardness (112.4 N) and altered the colour parameters of the cookies, reducing the luminosity and the yellowish colour. In conclusion, use of P. albidus mycoprotein flour can aggregate nutritional and biological value in backery products.

Biochemical Properties and Effects on Mitochondrial Respiration of Aqueous Extracts of Basidiomycete Mushrooms

There are different varieties of mushrooms not yet studied spread all over the planet. The objective of this study was to evaluate biochemical properties and effects on mitochondrial respiration of eight Basidiomycete mushrooms: Flaviporus venustus EF30, Hydnopolyporus fimbriatus EF41 and EF44, Inonotus splitgerberi EF46, Oudemansiella canarii EF72, Perenniporia sp. EF79, Phellinus linteus EF81, and Pleurotus albidus EF84. Total phenols, ABTS, TEAC, FRAP, and ORAC were measured in order to determine the antioxidant capacity. Antimicrobial potential was studied by disc-diffusion and microdilution method. Cytotoxicity was determined in murine peritoneal macrophages. The bioenergetic aspects were evaluated by the uncoupling of the oxidative phosphorylation in mitochondrias. The H. fimbriatus mushroom was the one that presented the most significant results for the antioxidant assays. Three mushrooms presented antimicrobial activity, indicating a potential for formulation of drugs. The results suggest that I. spligerberi has an uncoupling activity, even at the lowest concentration tested, dissipating the mitochondrial electrochemical gradient. On the other hand, P. albidus has effect only on succinate-oxidase activity without influencing mitochondrial respiratory efficiency. Therefore, both interfere negatively in mitochondrial respiration. In relation with the cytotoxicity in peritoneal macrophages, O. canarii and F. venustus were cytotoxic in this type of cells.

Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties

The production of Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycoproteins in brewer-spent grain and grape bagasse by solid-state cultivation was studied, including an investigation of their nutritional value and biological activity. The production of P. albidus mycoprotein in brewer-spent grain resulted in the highest values of protein (22.6 g.100 g−1), total amino acids (78.54 mg.g−1), ergosterol (0.39 ± 0.01 mg.g−1) and mycelial biomass (125.60 ± 3.30 mg.g−1). The A. fuscosuccinea mycoprotein in brewer-spent grain resulted in the highest value of total phenolics (3.80 mg EAG/g) and higher antioxidant activity. Using grape bagasse, the P. albidus mycoprotein increased 23.9% proteins, reduced 15.5% and 77% total fats and phenolics, respectively. Anti-hyperglycaemic activity, assessed by α-glycosidase inhibition in vitro, was observed in the P. albidus and A. blazei mycoproteins produced in brewer-spent grain (inhibition of α-glycosidase >98%). Mycoproteins produced in brewer-spent grain and grape bagasse could be a strategy to increase the nutritional value and biological activity of these agroindustrial residues.

High performance of macrofungi in the production of mycelium-based biofoams using sawdust — Sustainable technology for waste reduction

Expanded polystyrene (EPS) is a synthetic polymer that is widely applicable in the fields of food packaging, equipment protection and civil construction. Aiming to replace EPS, biofoams were developed utilizing mycelia of the macrofungi Pycnoporus sanguineus, Pleurotus albidus and Lentinus velutinus in a medium formulated with sawdust and wheat bran. Sample characterization was obtained by scanning electron microscopy (SEM), thermal analysis and infrared spectroscopy with Fourier Transform; density and compression strength were analysed as mechanical properties. The main results include that the compression strengths of biofoams from P. sanguineus, P. albidus and L. velutinus were 1.3, 0.4, and 1.3 MPa, respectively, which exceed that of EPS (0.4 MPa). The thermal stability of the biofoams was lower than that of EPS; however, they were stable up to 350 °C. Biofoams are denser than EPS, with values of 0.3 and 0.03 g cm−3, respectively. The data obtained for biofoams categorize this material as sustainable substitute for EPS in some applications, while at the same time, reducing the environmental impact caused by sawdust and EPS.

Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment

Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycelia were obtained in solid-state cultivation (SSC), using grains (brown rice, canjica corn and wheat) as raw material. Colonized grain flours were analysed for their nutritional, physical and physico-chemical characteristics and biological activity in vitro. Wheat flour with P. albidus showed higher values for protein (18.34 g/100 g), ergosterol (0.60 mg/g), mycelial biomass (183 mg/g) and total amino acids (58.34 mg/g). Corn flour with A. fuscosuccinea showed the highest total phenolic content (2.38 mg GAE/g), antioxidant activity in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) (8.90 μmol TEAC/g) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (16.52 μmol TEAC/g) assay. Wheat flour with P. albidus were more effective at inhibiting of pancreatic lipase (74.5%) and of α-glucosidase (98.2%). In conclusion, grains colonized by macrofungi mycelia through SSC can enrich the nutritional value and the biological activity of the flours, which presents a potential for functional foods.

Pleurotus albidus Modulates Mitochondrial Metabolism Disrupted by Hyperglycaemia in EA.hy926 Endothelial Cells.

Hyperglycaemia exacerbates the production of reactive oxygen species (ROS), contributing to the multiple complications associated with diabetes. Mitochondrial dysfunction is also known to be associated with diabetes. Therefore, the aim of this work was to study the effect of Pleurotus albidus extract on the mitochondrial dysfunction induced by hyperglycaemia in EA.hy926 endothelial cells. The results showed that P. albidus treatment prevented the increase in the activity of complex I of the electron transport chain and minimized the ROS production induced by hyperglycaemia. In addition, the extract minimized oxidative damage to lipids and proteins, caused an imbalance in the antioxidant enzyme activities of superoxide dismutase and catalase, and decreased the nitric oxide levels induced by hyperglycaemia. These data contribute to our understanding of the mitochondrial disorder induced by hyperglycaemia as well as establishing the conditions required to minimize these alterations.

α- and β-d-Glucans from the edible mushroom Pleurotus albidus differentially regulate lipid-induced inflammation and foam cell formation in human macrophage-like THP-1 cells

Macrophages play an essential role in lipid metabolism; however, the excessive uptake of modified lipids and cholesterol crystals (CC) leads to the formation of pro-inflammatory lipid-laden macrophages called foam cells. Since the α-1,6- and β-1,3-d-glucans from the basidiome and the mycelium of the edible mushroom Pleurotus albidus have previously been shown to regulate macrophage function, these glucans were tested in macrophage-like THP-1 cells previously exposed to acetylated low-density lipoproteins (acLDL) or CC. The glucans inhibited lipid-induced inflammation, but only the β-1,3-d-glucan regulated both the NLRP3 inflammasome activation and the expression of genes involved on lipid efflux in acLDL- or CC-pretreated cells, thereby reducing foam cell formation. In contrast, the two α-1,6-glucans tested inhibited foam cell formation only in acLDL-pretreated cells and had no effect on the expression of the peroxisome proliferator-activated receptor gamma and liver X receptor alpha genes, suggesting that these glucans regulate lipid influx rather than lipid efflux. Thus, α- and β-d-glucans differentially regulate lipid-induced inflammation and foam cell formation in macrophage-like cells. Furthermore, results emphasize that P. albidus has potential to be used as a functional food or as a source for the extraction of biologically-active glucans.

English

Researches have been done to discover new sources of microbial proteases with milk-clotting activity to replace the traditional rennet from calves. The aim of this study was to select a species of edible mushroom as milk-clotting enzymes producer using the submerged fermentation technology. From the six species evaluated, Pleurotus albidus was the one that expressed the highest value of coagulant ratio (21.60). The milk-clotting enzymes showed maximum activity at 60°C and pH 6.0. Iodoacetic acid presented the highest inhibition in proteolytic activity suggesting the presence of cysteine proteases in the crude extract from P. albidus. The enzymes did not present toxic action against human fibroblasts (MRC5) in the analyzed conditions and, for that reason, can be suitable to applications in food industry. This is the first report of milk-clotting enzymes production by the edible mushroom P. albidus Key words: Pleurotus albidus, milk-clotting, submerged fermentation.

Characterization and immunomodulatory effects of glucans from Pleurotus albidus, a promising species of mushroom for farming and biomass production

Polysaccharides from a number of mushroom species are recognized as functional food ingredients with potential health benefits, including immunomodulatory effects. In this study, polysaccharides extracted from the basidiome with cold water (BaCW), hot water (BaHW), and hot alkali (BaHA) solution, and exo- (MyEX) and endopolysaccharides (MyEN) from the submerged culture of Pleurotus albidus, a promising species for farming and biomass production, were analyzed for their chemical composition and structure and immunomodulatory effects on macrophages. Compositional (HPAEC-PAD and HPSEC-RID/MWD) and structural (FT-IR, 1D- and 2D-NMR) analyses identified BaCW and MyEX as β-(1,6)-branched β-(1,3)-glucans, BaHW and MyEN as α-(1,3)-(1,2)-branched α-(1,6)-glucans, and BaHA as a mixture of α-(1,6)- and β-(1,3)-glucans. BaCW and MyEX stimulated the production of tumor necrosis factor alpha (TNF-α) and nitric oxide (NO), but not interleukin-6 (IL-6), and decreased phagocytosis of zymosan particles. In contrast, BaHW and MyEN induced TNF-α, NO and IL-6 production, and increased zymosan phagocytosis, while BaHA displayed intermediary effects in comparison the other polysaccharides. In conclusion, the basidiome and the submerged culture of P. albidus are sources of easily extractable α- and β-glucans with potential immunomodulatory effects.

Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus.

Edible mushroom species are considered as an adequate source of food in a healthy diet due to high content of protein, fiber, vitamins, and a variety of minerals. The representatives of Pleurotus genus are characterized by distinct gastronomic, nutritional, and medicinal properties among the edible mushrooms commercialized worldwide. In the present study, the growth of mycelial biomass of Pleurotus albidus cultivated in submerged fermentation was evaluated. Saccharose, fructose, and maltose were the three main carbon sources for mycelial biomass formation with corresponding yields of 7.28 g L−1, 7.07 g L−1, and 6.99 g L−1. Inorganic nitrogen sources did not stimulate growth and the optimal yield was significantly higher with yeast extract (7.98 g L−1). The factorial design used to evaluate the influence of saccharose and yeast extract concentration, agitation speed, and initial pH indicated that all variables significantly influenced the production of biomass, especially the concentration of saccharose. The greater amount of saccharose resulted in the production of significantly more biomass. The highest mycelial biomass production (9.81 g L−1) was reached in the medium formulated with 30.0 g L−1 saccharose, 2.5 g L−1 yeast extract, pH 7.0, and a speed of agitation at 180 rpm. Furthermore, P. albidus manifested different aspects of morphology and physiology under the growth conditions employed. Media composition affected mycelial biomass production indicating that the diversification of carbon sources promoted its improvement and can be used as food or supplement.

English

Mushroom production is a very efficient alternative to agro-industrial residues recycling. The proximal composition, content of macro and micro minerals, amino acid and proteolytic activity were assessed in the pineapple peel and in the bioproducts generated from pineapple peel and mycelium of Pleurotus albidus , Lentinus citrinus and Pleurotus florida . The bioproducts were obtained by semi-solid fermentation and drying process. Nutritional analysis was performed following standard methodologies. The data showed that the percentage of protein and minerals of the bioproducts increased and the carbohydrate content reduced after the myceliation by the mushrooms. All essential amino acids were found in the bioproducts and no contamination was observed. There was significant difference between proteolytic activities of bioproducts samples, presenting L. citrinus’ bioproduct a higher value. These data show that the bioproducts produced have great nutritional value and can be used as an alternative food. Key words: By-production, fermentation, mushroom, pineapple, protease.

Evaluation of productivity and antioxidant profile of solid-state cultivated macrofungi Pleurotus albidus and Pycnoporus sanguineus

The aim of this study was to investigate the production profile of Pleurotus albidus and Pycnoporus sanguineus on different waste substrates containing natural phenolics, and also to investigate whether phenolic-rich substrates can improve the phenolic content of these macrofungi. The medium formulated with Pinus sp. sawdust (PSW) made possible the highest yields (2.62±0.73%) of P. sanguineus. However, the supplementation of PSW with apple waste (AW) resulted in better P. albidus yields (23.94±2.92%). The results indicated that the substrate composition affected macrofungi production, also the chemical composition and the presence of phenolic compounds in the production media influence phenolic content and antioxidant activity in macrofungi.

Search for new naturally occurring strains of Pleurotus to improve yields. Pleurotus albidus as a novel proposed species for mushroom production

Background The species of genus Pleurotus are worldwide cultivated. Aims To evaluate growth, yield production and morphological variations of fruiting bodies obtained from the cultivation of fourteen naturally occurring Pleurotus strains isolated from Argentina. Methods The strains growth was tested at different temperatures on Nobles’ medium. Substrates assayed were: supplemented Salix sawdust, supplemented and non supplemented wheat straw. The species studied were Pleurotus albidus, Pleurotus cystidiosus, Pleurotus djamor, Pleurotus ostreatus and Pleurotus pulmonarius. Results The maximum rate growth was reached by strains of P. pulmonarius, P. albidus, and P. ostreatus. No relationship was found when optimal mycelium growth, incubation time and yields were compared. The highest yield was obtained with P. albidus on wheat straw (biological efficiency 171.3%) which overcame in 82% the yield obtained for the commercial strain in the same substrate. When morphological variations were analyzed for each species, significant differences were found among strains. It was also possible to find a naturally occurring strain of P. ostreatus with better biological efficiency than the commercial strain assayed. Conclusions We propose the study of naturally occurring strains as a useful practice to improve yields of species of Pleurotus. Due to the high biological efficiency obtained we propose P. albidus as a new species for commercial production.

El "hongo blanco patón", Pleurotus albidus, en Hidalgo. Su primer registro en México

There is in Mexico a native range of names in Nahuatl or in other Indian languages, as well as in Spanish to name the white edible mushrooms. One of them, in the state of Hidalgo, is the paton white fungus, that was identified as Pleurotus albidus, is the first record of the species in Mexico. Cultural relevance of this fungus in the region of the Huasteca and its potential source as a handling and use of the natural resources are also discussed.