Armillaria sp. F022 is a white-rot fungus isolated from a tropical rain forest in Indonesia that is capable of utilizing pyrene as a source of carbon and energy. Enzymes production during the degradation process by Armillaria sp. F022 was certainly related to the increase in biomass. In the first week after incubation, the growth rate rapidly increased, but enzyme production decreased. After 7 days of incubation, rapid growth was observed, whereas, the enzymes were produced only after a good amount of biomass was generated. About 63 % of pyrene underwent biodegradation when incubated with this fungus in a liquid medium on a rotary shaker (120 rpm, 25 °C) for 30 days; during this period, pyrene was transformed to five stable metabolic products. These metabolites were extracted in ethyl acetate, isolated by column chromatography, and then identified using thin layer chromatography (TLC) and gas chromatography-mass spectrometry (GC-MS). 1-Hydroxypyrene was directly identified by GC-MS, while 4-phenanthroic acid, 1-hydroxy-2-naphthoic acid, phthalic acid, and protocatechuic acid were identified to be present in their derivatized forms (methylated forms and silylated forms). Protocatechuic acid was the end product of pyrene degradation by Armillaria sp. F022. Dynamic profiles of two key enzymes, namely laccase and 1,2-dioxygenase, were revealed during the degradation process, and the results indicated the presence of a complicated mechanism in the regulation of pyrene-degrading enzymes. In conclusion, Armillaria sp. F022 is a white-rot fungus with potential for application in the degradation of polycyclic aromatic hydrocarbons such as pyrene in the environment.
Mushroom industries generate a virtually in-exhaustible supply of a co-product called spent mushroom substrate (SMS). This is the unutilised substrate and the mushroom mycelium left after harvesting of mushrooms. As the mushroom industry is steadily growing, the volume of SMS generated annually is increasing. In recent years, the mushroom industry has faced challenges in storing and disposing the SMS. The obvious solution is to explore new applications of SMS. There has been considerable discussion recently about the potentials of using SMS for production of value-added products. One of them is production of lignocellulosic enzymes such as laccase, xylanase, lignin peroxidase, cellulase and hemicellulase. This paper reviews scientific research and practical applications of SMS as a readily available and cheap source of enzymes for bioremediation, animal feed and energy feedstock.
There is an exponential increase in dementia in old age at a global level because of increasing life expectancy. The prevalence of neurodegenerative diseases such as dementia and Alzheimer's disease (AD) will continue to rise steadily, and is expected to reach 42 million cases worldwide in 2020. Despite the advancement of medication, the management of these diseases remains largely ineffective. Therefore, it is vital to explore novel nature-based nutraceuticals to mitigate AD and other age-related neurodegenerative disorders. Mushrooms and their extracts appear to hold many health benefits, including immune-modulating effects. A number of edible mushrooms have been shown to contain rare and exotic compounds that exhibit positive effects on brain cells both in vitro and in vivo. In this review, we summarize the scientific information on edible and culinary mushrooms with regard to their antidementia/AD active compounds and/or pharmacological test results. The bioactive components in these mushrooms and the underlying mechanism of their activities are discussed. In short, these mushrooms may be regarded as functional foods for the mitigation of neurodegenerative diseases.
Mushroom cultivation has become an important component of agriculture, providing food and contributing to the global economy. It uses vertical space and addresses issues of food quality, health improvement, and environmental sustainability. Auricularia mushrooms are popular ingredients in traditional Chinese cuisine. The objective of this study was to determine yield and evaluate radical scavenging capacity of A. polytricha cultivated on rubberwood sawdust on a large scale; we measured total phenolic content; DPPH, hydroxyl, superoxide anion, and peroxyl radical scavenging; and reducing power. Cultivation on rubberwood sawdust produces an average of 4 harvests per bag and a biological efficiency of 80-82%. The antioxidant capacity investigations revealed that the ethyl acetate fraction was the most potent radical scavenger in all assays except that for superoxide anions, whereas the aqueous fraction exhibited mild to moderate antioxidant capacity in scavenging the various radicals. Artificial cultivation of A. polytricha on rubberwood sawdust yields many sporophores with potent antioxidant capacity.
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
The sclerotium of Lignosus rhinocerotis (Cooke) Ryvarden (tiger milk mushroom) has been traditionally used as a complementary and alternative medicine for cancer treatment by the local communities of Southeast Asia. Despite the continuous research interest in its antiproliferative activity, the identity of the bioactive compound(s) responsible has yet to be determined. This study aims to bridge the gap in existing research literature by using proteomics approach for investigation of the nature of the anticancer substance of L. rhinocerotis.
Many macrofungus sclerotia are well-known medicinal herbs, health food and nutritional supplements. However, the prevalent adulterant commercial products are major hindrances to their incorporation into mainstream medical use in many countries. The mushroom sclerotia of Lignosus rhinocerotis, Poria cocos, Polyporus umbellatus, Pleurotus tuber-regium and Omphalia lapidescens are commonly used in traditional Chinese medicine. In this study, IR macro-fingerprint method was used in the identification of these sclerotia. The results showed that the spectrum of L. rhinocerotis (LR) was comparable with P. cocos with 94.4% correlation, except that the peak at 1543cm(-1) of LR appeared in lower intensity. The spectrum of P. umbellatus and P. tuber-regium was also correlated (91.5%), as both spectra could be clearly discriminated in that P. umbellatus spectrum has small base peaks located at the range of 1680-1500cm(-1). O. lapidescens was not comparable with all the other sclerotia as its spectrum was totally different. Its base peak was broad and derivated equally along the range. The first IR has revealed the dissimilarity among five mushrooms sclerotia. The second derivative and 2DIR further enhanced the identification in detail.
Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.
Wild-cultivated medicinal mushroom Ganoderma lucidum was morphologically identified and sequenced using phylogenetic software. In submerged-liquid fermentation (SLF), biomass, exopolysaccharide (EPS) and intracellular polysaccharide (IPS) production of the identified G.lucidum was optimised based on initial pH, starting glucose concentration and agitation rate parameters using response surface methodology (RSM). Molecularly, the G. lucidum strain QRS 5120 generated 637 base pairs, which was commensurate with related Ganoderma species. In RSM, by applying central composite design (CCD), a polynomial model was fitted to the experimental data and was found to be significant in all parameters investigated. The strongest effect (p < 0.0001) was observed for initial pH for biomass, EPS and IPS production, while agitation showed a significant value (p < 0.005) for biomass. By applying the optimized conditions, the model was validated and generated 5.12 g/L of biomass (initial pH 4.01, 32.09 g/L of glucose and 102 rpm), 2.49 g/L EPS (initial pH 4, 24.25 g/L of glucose and 110 rpm) and 1.52 g/L of IPS (and initial pH 4, 40.43 g/L of glucose, 103 rpm) in 500 mL shake flask fermentation. The optimized parameters can be upscaled for efficient biomass, EPS and IPS production using G. lucidum.
Shiitake mushroom is a common ingredient in East Asian cuisines. Food processing/preparation can cause the mushroom to be soft and slimy, leading to accidental swallowing. Due to its high insoluble fibre content, it remains the same size and shape in the intestinal tract. We present two cases of small bowel obstruction caused by shiitake mushroom requiring surgical intervention. Preoperative imaging showed dilated small bowel with a suspicious mass in the ileum. However, the exact cause was unclear. For both cases, exploratory laparotomy and enterotomy were then performed and undigested shiitake mushroom was found. Both patients recovered well from the surgery.
A type strain of Lactarius deliciosus was obtained from the CBS-KNAW culture collection. The mycelium was cultured using potato dextrose agar, and the extracted genomic DNA was subjected to PacBio genome sequencing. Upon assembly and annotation, the genome size was estimated to be 54 Mbp, with 12,753 genes.
Studies on fungal taxonomy and fungal diversity are crucial for a better understanding of the interactions between fungi and their habitats. To date, there is no published record on macrofungal diversity in Pulau Bidong, Terengganu. Therefore, this study aimed to identify macrofungi species found with their respective substrates and to determine the macrofungal diversity in the island. The study was conducted at two different occasions and comprised of two trails near Universiti Malaysia Terengganu Research Station in Pulau Bidong, Terengganu. Collectionof fresh macrofungi was made and additional data including host information, distinctive features of each fungal sample and several environmental parameters was also recorded. Fresh specimens were later observed and identified before being dried prior to storage. Overall, 65 macrofungal species with 2 unidentified species belonging to 21 families and 34 genera were recorded. Trail A and trail B recorded diversity index of2.67 and 3.14 for Shannon Index while Simpson index recorded 0.90 and 0.94 respectively. The macrofungal diversity was dominated by family Polyporaceae while rare species discovered were from family of Tricholomataceae, Hericiaceae, Stereaceae, Schizophyllaceae, Sclerodermataceae, Dacrymycetaceae, Tremellaceae, Russulaceae and Clavulinaceae. The most common macrofungal substrates was decayed branches while other macrofungal substrates found were decayed trunks and leaves, soil,termite mounds, and living tree. In conclusion, the macrofungal species were randomlydistributed with high diversity in both trails. Therefore, it is recommended that anincrease in sampling trips, sampling efforts and areas covered be provided to increase the number of macrofungal species discovered and accuracy of diversity studies in the future.
The objective of this study was to investigate the influence of spent mushroom compost of Pleurotus eous strain P-31 on the growth and yield performance of pepper and tomato seedlings under greenhouse conditions. Sandy loam soil was combined with different percentages of SMC to obtain the following combinations (0, 5, 10, 15, 20, 25 and 30) %. Lower concentrations SMC5, SMC10 and SMC15 promoted vegetative growth (plant height, leaf area, chlorophyll content, number of leaves and axillary branches) of the two test plants. Tomato seedlings grown in SMC10 recorded the highest plant height (50.3 ± 7.2cm); leaf area (378.8 ± 1.2cm2); number of floral buds (51) and flowers (28) whereas SMC5 recorded the highest chlorophyll content 34.1 ± 0.9CCI though SMC15 recorded the highest number of leaves (8). Tomato seedlings grown in SMC30 produced both the maximum number of fruits (8) with corresponding high weight (34.2 ± 7.7g). Pepper seedlings grown in lower concentrations (SMC5-15) recorded the highest plant heights (29.8-30.8cm), chlorophyll content (20.3CCI) and leaf area (53.5-66.2 cm2). Although the different combinations of sandy loam soil and SMC did not significantly (p ≥ 0.05) affect the number of axillary branches developed; different combinations significantly (p ≤ 0.05) affected the number of floral bud, flower and fruit, weight of fruits formed and value of each of these increased with increasing percentage of SMC. Pepper seedlings grown on SMC30 recorded the maximum number of floral buds (32.0 ± 3.6), number of flowers (19.4 ± 1.3), number of fruits (10.8 ± 1.2) and weight of fruits (31.9 ± 3.4g). Tomato seedlings raised on SMC100 (spent mushroom compost only) and soil only did not significantly (p ≥ 0.05) differ from each other however, was statistically significant (p ≤ 0.05) from amended sandy loam soil by all criteria investigated. The study shows that SMC provide favourable soil conditioners for the cultivation of fruits, vegetables and foliage crops as it improved growth and yield of tomato and pepper seedlings.
Mushroom can be used as a biological indicator in assessing radiological impact on the
environment. Radiological effect would be reflected through morphological changes as well as
those changes at molecular level. For this purpose, a preliminary work was conducted, which
included DNA isolation, optimization of PCR parameters for Inter-Simple Sequence Repeat (ISSR)
and primers screening on Pleurotus sajor caju mushroom strains from Nuclear Malaysia’s
Sterifeed Mushrooms Collection Centre. In this work, DNA isolation technique from cap and stalk
of fruit body were optimized and quantified. It was found that stalk produced highest amount of
genomic DNA at 304.01ng/µl and cap at 149.00ng/µl. A total of 100 ISSR primers were tested and
51 primers were successfully amplified. These primers will be used further for dose response
evaluation and molecular profiling in mushroom species.
This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajor- caju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) while 6% PSC frankfurter had the lowest value (10.74%). In other nutrient, ash, moisture and carbohydrate content in all samples ranged from 1.55 to 1.92%, 59.36 to 61.98% and 8.84 to 13.09%, respectively. Apparently, total dietary fiber of chicken frankfurter was increased in line with the levels of PSC powder (0.08 - 6.20%). All samples recorded β-glucan in the range from 0.16 to 1.43%, except for control sample. The texture profile showed that both adhesiveness and cohesiveness attributes were not significantly different among all mushroom-based frankfurters. However, frankfurter added with 6% mushroom was more cohesive and springier than the control formulation. In summary, partial replacement of chicken meat with PSC powder resulted in enhancement of dietary fibres up to 6.20% and β-glucan up to 14.30% significantly, lowering fat content but unchanged adhesiveness and cohesiveness attributes. Therefore, PSC powder can be considered to be used as an alternative functional ingredient to improve nutritional values of processed food products.
The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a*(redness),compared with the control patty. Chicken patties containing oyster mushroom had lower L* value ranging from 51.02 – 52.65 compared to that of the control patty (57.86). All oyster mushroom-based patties had lower colour b*(yellowness) value compared to chicken patty without mushroom. The hardness of chicken patty decreased proportionally with the level of oyster mushroom. On the other hand, oyster mushroom-based patties were springier than the control patty. Chicken which was replaced with 25% of fresh mushroom, recorded the highest moisture retention (77.19%) and cooking yield (80.71%), respectively. However, replacement of 25% of oyster mushroom with chicken breast in chicken patty formulation was not change the moisture retention, fat retention and cooking yield compared to control patty. Chicken patty added with 50% ground oyster mushroom the highest concentration of total dietary fibre (TDF) at 4.90 g/100 g compared to chicken patty containing 25% of mushroom (3.40 g/100 g) and control (1.90 g/100 g). In summary, the addition of oyster mushroom in chicken patties has decreased the lightness, yellowness, hardness and chewiness while no changes were noted in the redness of the patties.
Mushrooms are well known to be healthy because they are low in calories, fat and cholesterol level but rich in vitamin and other essential nutrients. The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food and food products. The ability of PSC in changing physical characteristics and sensory properties of beef patty formulated with this fungus were investigated. Result shows beef patty added with 50% ground PSC recorded the highest concentration total dietary fibre (TDF) at 9.95 g/100g compared to beef patty containing 25% of PSC (7.00 g/100g) and control (3.90g/100g). Beef which was replaced with 25% of PSC, recorded the highest cooking yield (76.62%) and moisture retention (59.80%) respectively. On the other physical traits, beef patty containing 25%
PSC recorded fat retention at 89.04% and was not significant (P
In this article, five variables including type of substrates, sizes of substrates, mass ratio of spawn to substrates (SP/SS), temperature and pretreatment of substrates were used to model mycelium growth in Pleurotus sp. (oyster mushroom) cultivation by using agricultural wastes via two level factorial analysis. Two different substrates which were empty fruit bunch (EFB) and sugarcane bagasse (SB) were used. Analysis of Variance (ANOVA) for both mycelium extension rate (M) and nitrogen concentration in mycelium (N) showed that the confidence level was greater than 95% while p-value of both models were less than 0.05 which is significant. The coefficient of determination (R2) for both M and N were 0.8829 and 0.9819 respectively. From the experiment, the best condition to achieve maximum M (0.8 cm/day) and N (656 mg/L) was by using substrate B, 2.5 cm size of substrate, 1:14 for SP/SS, incubated at ambient temperature and application of steam treatment. The data showed that EFB can be used to replace sawdust as a media for the oyster mushroom cultivation. Data analysis was performed using Design Expert version 7.0.
A feeding trial was conducted to investigate the effect of mushroom supplementation as a prebiotic compound in an insect-based diet on the growth performance and feed utilization of red Tilapia (Oreochromis sp.). A total of 120 fingerlings were divided in triplicates for each treatment. Four experimental diets were offered to the fishes within a 56 days treatment period. Out of the four diets, three contained mushroom stalk meal (MSM) supplementation at various levels of inclusion of prebiotic compound (0.5% MSM; 1.0% MSM; 1.5% MSM) and the fourth a control diet without MSM inclusion. During the growth test, fish receiving diet containing prebiotic showed significantly higher (p<0.05) mean individual body weight in comparison with the control diet. The best effect was obtained in fish fed with Diet 2, where the specific growth rate (SGR) was 1.74%, feed conversion ratio (FCR) was 0.58, protein efficiency ratio (PER) was 5.17 and survival was 93.33%. No significant differences (p>0.05) were observed in whole body protein and ash contents among the fish feeding on these diets. All water quality parameters showed no significant difference (p>0.05) in all treatments. The result of this feeding trial indicated that the 10% supplementation level of MSM as a prebiotic for tilapia could be used in the insect-based diet, Zophobas morio.
A 6-weeks feeding experiment was conducted to evaluate the effect of replacement of rice bran with mushroom stalk (Pleurotus florida) an agriculture waste, on growth performance in tilapia fingerlings (Oreochromis niloticus). Three isonitrogenous (32% crude protein) diets were formulated. Rice bran was replaced with 100% (Diet 1), 50% (Diet 2) and 0% (Diet 3, control) mushroom stalk. Each dietary treatment was tested in triplicate group of 12 fingerlings per tank arranged in completely randomized design. The result of this study showed that there was no significant difference (p>0.05) among all diets in terms of growth performance and feed utilization. Diet 1 gave the best results in BWG, SGR, FCR and PER. An economic evaluation indicated that Diet 1 gave the lowest production cost at RM2.03/kg followed by Diet 2 (RM2.18/kg) and Diet 3 (RM2.38/kg). Taking all the factors into consideration, the best diet was Diet 1 with 100% replacement of rice bran with mushroom stalks which is also the cheapest diet. This shows that Pleurotus florida stalks can replace 100% of rice bran in practical tilapia diets.