Review
Agronomy
Sarana Rose Sommano, Ratchuporn Suksathan, Thanarat Sombat, Pimjai Seehanam, Sasithorn Sirilun, Warintorn Ruksiriwanich, Sutee Wangtueai, Noppol Leksawasdi
Summary: Medicinal mushrooms, including those containing psilocybin, have diverse chemical constituents and therapeutic potential. They are used for treating addiction, depression, anxiety, and other mental health concerns. However, there is a lack of comprehensive documentation on the agronomic aspects and biotechnology approaches for producing active ingredients from these mushrooms.
Article
Medicine, Research & Experimental
Ruth W. Mwangi, John M. Macharia, Isabel N. Wagara, Raposa L. Bence
Summary: Mushrooms have gained popularity due to their high nutritional value, delicious taste, and enticing aroma. They are consumed as food and are also considered important for treating various ailments and as a valuable commodity for commerce worldwide. Higher Ascomycetes and Basidiomycetes mushrooms have potential anticancer and immunological properties, as well as a wide range of pharmacological effects.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Microbiology
Yong-Sung Park, Subin Jang, Hyunkoo Lee, Suzie Kang, Hyewon Seo, Seoyeong Yeon, Dongho Lee, Cheol-Won Yun
Summary: Research has found that Pleurotus eryngii produces molecules with antidepressant functions, specifically identified as tryptamine. Experimental validation has shown its effectiveness in combating depression, suggesting potential for its use as an antidepressant health supplement.
Review
Food Science & Technology
Huili Li, Yang Tian, Nelson Menolli Jr, Lei Ye, Samantha C. Karunarathna, Jesus Perez-Moreno, Mohammad Mahmudur Rahman, Md Harunur Rashid, Pheng Phengsintham, Leela Rizal, Taiga Kasuya, Young Woon Lim, Arun Kumar Dutta, Abdul Nasir Khalid, Le Thanh Huyen, Marilen Parungao Balolong, Gautam Baruah, Sumedha Madawala, Naritsada Thongklang, Kevin D. Hyde, Paul M. Kirk, Jianchu Xu, Jun Sheng, Eric Boa, Peter E. Mortimer
Summary: Wild mushrooms are important for many poor communities as a source of income and nutrition, and valuable for recreational foragers; continued research is expanding knowledge on the edibility of mushroom species to address confusion and concerns; there are numerous case reports on edible mushrooms, but uncertainties persist regarding safe consumption of different species and the need for further clarity is highlighted.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Biochemistry & Molecular Biology
Tania Petraglia, Tiziana Latronico, Angela Fanigliulo, Aniello Crescenzi, Grazia Maria Liuzzi, Rocco Rossano
Summary: This study evaluated the antioxidant and neuroprotective activity of an enriched polysaccharide fraction (EPF) obtained from the fruiting body of cultivated P. eryngii. The EPF showed high content of (1-3; 1-6)-beta-D-glucans and exhibited significant scavenging activities against DPPH, superoxide, hydroxyl, and nitric oxide radicals. It also demonstrated biocompatibility and reduced oxidative stress in DI-TNC1 cells. These findings suggest that polysaccharides extracted from P. eryngii could be used as functional food to enhance antioxidant defenses.
Review
Food Science & Technology
Janos Vetter
Summary: Carbohydrates, especially glucans, play an important role in the fungal cell wall and have positive biological effects on animals and humans. Different mushrooms contain different types of glucans, with molecular weights ranging from 10^4 to 10^5 Da. The biological effects of glucans are related to the integrity of their tertiary structure.
Review
Biochemistry & Molecular Biology
Marzia Bruna Gariboldi, Emanuela Marras, Nicole Ferrario, Veronica Vivona, Pamela Prini, Francesca Vignati, Gianpaolo Perletti
Summary: Edible/medicinal mushrooms have gained attention in both Asian and European countries for their health and nutritional benefits. They have been found to have various pharmacological activities, including anticancer effects on breast cancer cells. This article reviews the mushrooms that show antineoplastic activity, highlights their bioactive compounds and mechanisms of action, and discusses the relationship between dietary consumption of mushrooms and breast cancer risk as well as clinical studies on the effects of fungal extracts on breast cancer patients.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Applied
Nicola Landi, Maja Grundner, Sara Ragucci, Miha Pavsic, Martina Mravinec, Paolo Pedone, Kristina Sepcic, Antimo Di Maro
Summary: This study reports the characterization and cytotoxic effects of four novel ribotoxin-like proteins (RL-Ps), called eryngitins, found in the king oyster mushroom. These proteins show enzymatic activity and exhibit cytotoxic action against insect cells, suggesting their potential use as bioinsecticides in biotechnological applications.
Article
Environmental Sciences
Miroslaw Mleczek, Marek Siwulski, Anna Budka, Patrycja Mleczek, Sylwia Budzynska, Malgorzata Szostek, Natalia Kuczynska-Kippen, Pavel Kalac, Przemyslaw Niedzielski, Monika Gasecka, Piotr Golinski, Zuzanna Magdziak, Piotr Rzymski
Summary: Research in Poland shows an increasing trend in major and trace elements in wild-growing mushrooms, with certain species serving as good sources of nutrients like K, P, and Zn. Consumption of these mushrooms does not lead to significant exposure to toxic elements like Al, As, Cr, or Ni.
Article
Biochemistry & Molecular Biology
Mohaddeseh Moghaddam, Masoomeh Ghobad-Nejhad, Thomas Stegemann, Serhat Sezai Cicek, Christian Zidorn, Majid Javanmard
Summary: This study investigated the nutritional characteristics and volatile compounds of Cantharellus alborufescens for the first time. The results showed that C. alborufescens is rich in protein, fiber, vitamin E, and various macro- and microelements.
Review
Plant Sciences
Haiyue Gong, Ping He, Xiaozhong Lan, Lingjiang Zeng, Zhihua Liao
Summary: In this review, we summarize the advances in the biosynthesis and engineering of MTA production, which holds great significance for the pharmaceutical industry.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Qingquan Fu, Haibo Shi, Dongxia Hu, Jingrong Cheng, Shoujiang Chen, Ailing Ben
Summary: This study found that marinating pork with 3% Hypsizygus marmoreus (HM) can improve water retention and tenderness, as well as affect the structure of myofibrils. Compared to 0.2% papain, HM can more effectively degrade proteins.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Pharmacology & Pharmacy
Ana Sofia Sousa, Helena Araujo-Rodrigues, Manuela Estevez Pintado
Summary: Edible mushrooms are classified as next-generation food due to their high nutritional value. Polysaccharides are the most extensively studied mushroom macromolecules, but proteins and peptides also play a significant role. Factors such as species, substrate composition, and harvest time greatly affect the protein content, which ranges from 19% to 35% on a dry weight basis. Extraction methods and their impact on protein yield and stability are discussed, as well as the unique properties of mushroom proteins compared to other sources. Various bioactive proteins and peptides in mushrooms have been identified, showing potential in antioxidant, antiviral, antifungal, antibacterial, and other health-related properties. This review highlights the biomedical potential of edible mushroom proteins and emphasizes the importance of identifying and characterizing new macromolecules for further research and applications.
CURRENT PHARMACEUTICAL DESIGN
(2023)
Review
Oncology
Santhosshi Narayanan, Aline Rozman de Mores, Lorenzo Cohen, Mohammed Moustapha Anwar, Felippe Lazar, Rachel Hicklen, Gabriel Lopez, Peiying Yang, Eduardo Bruera
Summary: The systematic review focused on clinical studies of mushroom supplements in cancer care conducted in the past 10 years. The studies showed that mushroom preparations can have positive effects in reducing chemotherapy toxicity, improving quality of life, promoting immune response, and possibly improving clinical outcomes. However, the current evidence is inconclusive to recommend the routine use of mushrooms for cancer patients, and more trials are needed to explore their use during and after cancer treatment.
CURRENT ONCOLOGY REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Jin Li, Sai Wen, Baoyuan Zhang, Fenghuan Wang
Summary: Selenium (Se) is a crucial nutrient in human physiology and immune function, and supplementing bioavailable Se can be beneficial for human health. The Antrodia camphorata mushroom, native to Taiwan, can assimilate and transform sodium selenite into organic selenium. The study found that the organic selenium content accounted for 88.1% of the total selenium content in selenium-enriched A. camphorata mycelia, and selenium-enriched polysaccharide was the main form of Se present in the mushroom. The selenium-enriched polysaccharides also showed a significant improvement in antioxidant capacity.
