Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Review Article

A Comprehensive Review on Nutritional and Medicinal Properties of Pleurotus ostreatus: An Oyster Mushroom

Author(s): Pranay Wal*, Jyotsana Dwivedi, Shivangi Kushwaha, Anil Yadav, Shashi Pratap Singh and K. Joshi Hanumanthachar

Volume 19, Issue 4, 2023

Published on: 21 October, 2022

Page: [386 - 398] Pages: 13

DOI: 10.2174/1573401318666220901144438

Price: $65

Abstract

Mushrooms are an important aspect of the human diet, and their popularity has increased over the years. Pleurotus ostreatus (P. ostreatus) is the most commonly consumed mushroom by rural dwellers in South Western Nigeria, perhaps based on their nutritive value and health-enhancing benefits. Pleurotus is a genus of about 40 mushroom species popularly referred to as "oyster mushrooms." P. ostreatus is one of several Pleurotus species widely consumed for their flavour, nutritional value, and medicinal properties. Polysaccharides, proteins, peptides, triterpenoids, lectins, lipids, and their derivatives are all found in the P. ostreatus mushroom, in addition to its essential therapeutic components. P. ostreatus, commonly consumed as food or food supplement, has been reported in folklore for its antihypertensive property with limited scientific proof. This review emphasizes the excellent nutritional value of P. ostreatus mushroom.

Keywords: Pleurotus ostreatus, medicinal values, β-glucan, functional food, Nutritional, mushrooms

« Previous Next »
Graphical Abstract

[1]
Das K. Diversity and conservation of wild mushrooms in Sikkim with special reference to barsey rhododendron sanctuary. NeBio 2010; 1(2): 1-3. https://scirp.org/reference/referencespapers.aspx?referenceid=2437820
[2]
Valverde ME, Hernández-pérez T, Paredeslópez O. Review article edible mushrooms: Improving human health and promoting edible mushrooms: Improving human health and promoting. Int J Microbiol 2015; 2015: 376387.
[3]
Daba AS, Kabeil SS, Botros WA, El-Saadani MA. Production of mushroom (Pleurotus ostreatus) in Egypt as a source of nutritional and medicinal food. World J Agric Sci 2008; 4(5): 630-4.
[4]
Jayakumar T, Thomas PA, Sheu JR, Geraldine P. In-vitro and in-vivo antioxidant effects of the oyster mushroom Pleurotus ostreatus. Food Res Int 2011; 44(4): 851-61.
[http://dx.doi.org/10.1016/j.foodres.2011.03.015]
[5]
Mattila P, Salo-Väänänen P, Könkö K, Aro H, Jalava T. Basic composition and amino acid contents of mushrooms cultivated in Finland. J Agric Food Chem 2002; 50(22): 6419-22.
[http://dx.doi.org/10.1021/jf020608m] [PMID: 12381127]
[6]
Espinosa-Páez E, Hernández-Luna CE, Longoria-García S, et al. Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies). Lebensm Wiss Technol 2021; 148: 111727.
[http://dx.doi.org/10.1016/j.lwt.2021.111727]
[7]
Leonard WR. The global diversity of eating patterns: Human nutritional health in comparative perspective. Physiol Behav 2014; 134: 5-14.
[http://dx.doi.org/10.1016/j.physbeh.2014.02.050] [PMID: 24613505]
[8]
Elkhateeb WA, Daba GM, Thomas PW, Wen TC. Medicinal mushrooms as a new source of natural therapeutic bioactive compounds. Egyptian Pharma J 2019; 18(2): 88-101.
[9]
Mohamed E, Farghaly F. Bioactive compounds of fresh and dried Pleurotus ostreatus mushroom. Int J Biotechnol Wellness Ind 2014; 3(1): 4-14.
[http://dx.doi.org/10.6000/1927-3037.2014.03.01.2]
[10]
Lindequist U, Niedermeyer THJ, Jülich WD. The pharmacological potential of mushrooms. Evid Based Complement Alternat Med 2005; 2(3): 285-99.
[http://dx.doi.org/10.1093/ecam/neh107] [PMID: 16136207]
[11]
Ho LH, Zulkifli NA, Tan TC. Edible mushroom: Nutritional properties, potential nutraceutical values, and its utilisation in food product development. In: Ajit KP, Sergio S, Eds. An introduction to mushroom. 2020; p. 10.
[http://dx.doi.org/10.5772/intechopen.91827]
[12]
Sopanrao PS, Abrar AS, Manoharrao TS, Vaseem BM. Nutritional value of Pleurotus ostreatus (Jacq: Fr) kumm cultivated on different lignocellulosic agro-wastes. Innov Rom Food Biotechnol 2010; (7): 66-76.
[13]
Johns T, Eyzaguirre PB. Biofortification, biodiversity and diet: A search for complementary applications against poverty and malnutrition. Food Policy 2007; 32(1): 1-24.
[http://dx.doi.org/10.1016/j.foodpol.2006.03.014]
[14]
McClung CA. Role for the clock gene in bipolar disorder. Cold Spring Harb Symp Quant Biol 2007; 72: 637-44.
[15]
Kalmıs E, Azbar N, Yıldız H, Kalyoncu F. Feasibility of using Olive Mill Effluent (OME) as a wetting agent during the cultivation of oyster mushroom, Pleurotus ostreatus, on wheat straw. Bioresour Technol 2008; 99(1): 164-9.
[http://dx.doi.org/10.1016/j.biortech.2006.11.042] [PMID: 17239585]
[16]
Kikuchi M, Tamakawa K, Hiroshima K, et al. Survey on contents of metals in edible mushrooms. Shokuhin Eiseigaku Zasshi 1984; 25(6): 534-42.
[http://dx.doi.org/10.3358/shokueishi.25.534]
[17]
Yang JH, Lin HC, Mau JL. Non-volatile taste components of several commercial mushrooms. Food Chem 2001; 72(4): 465-71.
[http://dx.doi.org/10.1016/S0308-8146(00)00262-4]
[18]
Yehia RS. Nutritional value and biomass yield of the edible Mushroom Pleurotus ostreatus cultivated on different wastes in Egypt. Innov Rom Food Biotechnol 2012; 11: 9-14.
[19]
Khan MA. Nutritional and medicinal importance of Pleurotus Mushrooms: An overview. Food Rev Int 2012; 28(3): 313-29.
[20]
Espinosa-Páez E, Alanis-Guzmán M, Hernández-Luna C, Báez-González J, Amaya-Guerra C, Andrés-Grau A. Increasing antioxidant activity and protein digestibility in Phaseolus vulgaris and Avena sativa by fermentation with the Pleurotus ostreatus fungus. Molecules 2017; 22(12): 2275.
[http://dx.doi.org/10.3390/molecules22122275] [PMID: 29261152]
[21]
Ferreira CFR, Barros L, Abreu MV. Antioxidants wild mushrooms 2009.
[http://dx.doi.org/10.2174/092986709787909587]
[22]
Piska K. Sułkowska-Ziaja K, Muszyńska B. Edible mushroom Pleurotus ostreatus (oyster mushroom): Its dietary significance and biological activity. Acta Sci Pol Hortorum Cultus 2017; 16(1): 1-11.
[23]
Poore J, Nemecek T. Reducing food’s environmental impacts through producers and consumers. Science 2018; 360(6392): 987-92.
[http://dx.doi.org/10.1126/science.aaq0216] [PMID: 29853680]
[24]
Das AK, Nanda PK, Dandapat P, et al. Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: A flexitarian approach. Molecules 2021; 26(9): 2463.
[http://dx.doi.org/10.3390/molecules26092463] [PMID: 33922630]
[25]
Xu X, Yan H, Chen J, Zhang X. Bioactive proteins from mushrooms. Biotechnol Adv 2011; 29(6): 667-74.
[http://dx.doi.org/10.1016/j.biotechadv.2011.05.003] [PMID: 21605654]
[26]
Erjavec J, Kos J, Ravnikar M, Dreo T. Sabotič J. Proteins of higher fungi-from forest to application. Trends Biotechnol 2012; 30(5): 259-73.
[http://dx.doi.org/10.1016/j.tibtech.2012.01.004] [PMID: 22341093]
[27]
Akyüz M, Kirbağ S. Nutritive value of edible wild and cultured mushrooms. Turk J Biol 2010; 34(1): 97-102.
[28]
Mshandete AM, Cuff J. Proximate and nutritient composition of three types of indigenous edible wild mushrooms grown in Tanzania and their utilization prospects. Afr J Food Agric Nutr Dev 2007; 7(6): 001-16.
[http://dx.doi.org/10.18697/ajfand.17.2615]
[29]
Alam N, Amin R, Khan A, et al. Nutritional analysis of cultivated mushrooms in Bangladesh-Pleurotus ostreatus, Lentinus sajor -caju, Pleurotus florida and Calocybe indica. Mycobiology 2008; 36(4): 228-32.
[http://dx.doi.org/10.4489/MYCO.2008.36.4.228] [PMID: 23997631]
[30]
Khan MA, Amin SR, Uddin MN, Tania M, Alam N. Comparative study of the nutritional composition of oyster mushrooms cultivated in Bangladesh. Bangladesh J Mushroom 2008; 2(1): 9-14.
[31]
Raman J, Nanjian R, Lakshmanan H, et al. Hypolipidemic effect of Pleurotus djamor var. roseus in experimentally induced hypercholestero mic rats. Res J Pharm Biol Chem Sci 2014; 5(2): 581-8.
[32]
Lavelli V, Proserpio C, Gallotti F, Laureati M, Pagliarini E. Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods. Food Funct 2018; 9(3): 1353-72.
[http://dx.doi.org/10.1039/C7FO01747B] [PMID: 29480298]
[33]
Ganesan K, Xu B. Anti-obesity effects of medicinal and edible mushrooms. Molecules 2018; 23(11): 2880.
[http://dx.doi.org/10.3390/molecules23112880] [PMID: 30400600]
[34]
Hossain MS, Alam N, Amin SR, Basunia MA, Rahman A. Essential fatty acid contents of Pleurotus ostreatus, Ganoderma lucidum and Agaricus bisporus. Bangladesh J Mushroom 2007; 1: 1-7.
[35]
Kalač P. Chemical composition and nutritional value of European species of wild growing mushrooms: A review. Food Chem 2009; 113(1): 9-16.
[http://dx.doi.org/10.1016/j.foodchem.2008.07.077]
[36]
Barros L, Baptista P, Correia D, Casal S, Oliveira B, Ferreira I. Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem 2007; 105(1): 140-5.
[http://dx.doi.org/10.1016/j.foodchem.2007.03.052]
[37]
World Health Organization. Vitamin and mineral requirements in human nutrition. (2nd ed.). Geneva: World Health Organization 2005; p. 341.
[38]
Manzi P, Marconi S, Aguzzi A, Pizzoferrato L. Commercial mushrooms: Nutritional quality and effect of cooking. Food Chem 2004; 84(2): 201-6.
[http://dx.doi.org/10.1016/S0308-8146(03)00202-4]
[39]
Fitzpatrick WH, Esselen WB, Weir E. Composition and nutritive value of mushroom protein. J Am Diet Assoc 1946; 22(4): 318-24.
[http://dx.doi.org/10.1016/S0002-8223(21)33479-4] [PMID: 21021011]
[40]
Deepalakshmi K, Sankaran M. Pleurotus ostreatus: An oyster mushroom with nutritional and medicinal properties. J Biochem Technol 2014; 5(2): 718-26.
[41]
Mukhopadhyay SS. Nanotechnology in agriculture: Prospects and constraints. Nanotechnol Sci Appl 2014; 7: 63-71.
[http://dx.doi.org/10.2147/NSA.S39409] [PMID: 25187699]
[42]
Preetha PS, Balakrishnan N. A review of nano fertilizers and their use and functions in soil. Int J Curr Microbiol Appl Sci 2017; 6(12): 3117-33.
[http://dx.doi.org/10.20546/ijcmas.2017.612.364]
[43]
Duhan JS, Kumar R, Kumar N, Kaur P, Nehra K, Duhan S. Nanotechnology: The new perspective in precision agriculture. Biotechnol Rep (Amst) 2017; 15: 11-23.
[http://dx.doi.org/10.1016/j.btre.2017.03.002] [PMID: 28603692]
[44]
Sabir A, Yazar K, Sabir F, Kara Z, Atilla M, Goksu N. Vine growth, yield, berry quality attributes and leaf nutrient content of grapevines as influenced by seaweed extract (Ascophyllum Nodosum) and nanosize fertilizer pulverizations. Sci Hortic 2014; 175: 1-8.
[45]
Baruah S, Warad HC, Chindaduang A, Tumcharern G, Dutta J. Studies on chitosan stabilised Zns: Mn2+ nanoparticles. J Bionanosci 2008; 2(1): 42-8.
[http://dx.doi.org/10.1166/jbns.2008.025]
[46]
Naim L, Alsanad MA, Shaban N, El Sebaaly Z, Abou Fayssal S, Sassine YN. Production and composition of Pleurotus ostreatus cultivated on lithovit®-amino25 supplemented spent substrate. AMB Express 2020; 10(1): 188.
[http://dx.doi.org/10.1186/s13568-020-01124-1] [PMID: 33084956]
[47]
Devece C, Rodríguez-López JN, Fenoll LG, et al. Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity. J Agric Food Chem 1999; 47(11): 4506-11.
[http://dx.doi.org/10.1021/jf981398+] [PMID: 10552842]
[48]
Zadražil F. Influence of CO2 concentration on the mycelium growth of three pleurotus species. Euro J Appl Microbiol 1975; 1(4): 327-35.
[http://dx.doi.org/10.1007/BF01382692]
[49]
Wendiro D, Wacoo AP, Wise G. Identifying indigenous practices for cultivation of wild saprophytic mushrooms: responding to the need for sustainable utilization of natural resources. J Ethnobiol Ethnomed 2019; 15(1): 64.
[http://dx.doi.org/10.1186/s13002-019-0342-z] [PMID: 30611288]
[50]
Sardar H, Ali MA, Anjum MA, et al. Agro-industrial residues influence mineral elements accumulation and nutritional composition of king oyster mushroom (Pleurotus eryngii). Sci Hortic 2017; 225: 327-34.
[http://dx.doi.org/10.1016/j.scienta.2017.07.010]
[51]
Jang KY, Oh YL, Oh M, et al. Introduction of the representative mushroom cultivars and groundbreaking cultivation techniques in Korea. J Mushroom 2016; 14(4): 136-41.
[http://dx.doi.org/10.14480/JM.2016.14.4.136]
[52]
Katya K, Yun Y, Yun H, Lee JY, Bai SC. Effects of dietary fermented by-product of mushroom, Pleurotus ostreatus, as an additive on growth, serological characteristics and nonspecific immune responses in juvenile Amur catfish, Silurus asotus. Aquacult Res 2016; 47(5): 1622-30.
[http://dx.doi.org/10.1111/are.12623]
[53]
Finney KN, Ryu C, Sharifi VN, Swithenbank J. The reuse of spent mush room compost and coal tailings for energy recovery: Comparison of thermal treatment technologies. Bioresour Technol 2009; 100: 310-5.
[http://dx.doi.org/10.1016/j.biort]
[54]
Grimm D, Wösten HAB. Mushroom cultivation in the circular economy. Appl Microbiol Biotechnol 2018; 102: 7795-803.
[http://dx.doi.org/10.1007/s00253-018-9226-8]
[55]
Kim MY, Chung M, Lee SJ, et al. Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms. Food Chem 2009; 113(2): 386-93.
[http://dx.doi.org/10.1016/j.foodchem.2008.07.045]
[56]
Mirunalini S, Arulmozhi V, Deepalakshmi K, Krishnaveni M. Intracellular biosynthesis and antibacterial activity of silver nanoparticles using Edible mushrooms. Not Sci Biol 2012; 4(4): 55-61.
[http://dx.doi.org/10.15835/nsb448051]
[57]
Vamanu E. In vitro antimicrobial and antioxidant activities of ethanolic extract of lyophilized mycelium of Pleurotus ostreatus PQMZ91109. Molecules 2012; 17(4): 3653-71.
[http://dx.doi.org/10.3390/molecules17043653] [PMID: 22450678]
[58]
Wang H, Gao J, Ng TB. A new lectin with highly potent antihepatoma and antisarcoma activities from the oyster mushroom Pleurotus ostreatus. Biochem Biophys Res Commun 2000; 275(3): 810-6.
[http://dx.doi.org/10.1006/bbrc.2000.3373] [PMID: 10973803]
[59]
Krishna S, Usha PTA. Hyoglycaemic effect of a combination of Pleurotus ostreatus, Murray Koenigii and Aegle marmelos in diabetic rats. Indian J Anim Sci 2009; 79: 986-7.
[60]
Zhang Y, Dai L, Kong X, Chen L. Characterization and in vitro antioxidant activities of polysaccharides from Pleurotus ostreatus. Int J Biol Macromol 2012; 51(3): 259-65.
[http://dx.doi.org/10.1016/j.ijbiomac.2012.05.003] [PMID: 22579737]
[61]
Weng TC, Yang YHK, Lin SJ, Tai SH. A systematic review and meta-analysis on the therapeutic equivalence of statins. J Clin Pharm Ther 2010; 35(2): 139-51.
[http://dx.doi.org/10.1111/j.1365-2710.2009.01085.x] [PMID: 20456733]
[62]
Cohen R, Persky L, Hadar Y. Biotechnological applications and potential of wood-degrading mushrooms of the genus Pleurotus. Appl Microbiol Biotechnol 2002; 58(5): 582-94.
[http://dx.doi.org/10.1007/s00253-002-0930-y] [PMID: 11956739]
[63]
Karácsonyi Š. Kuniak Ľ. Polysaccharides of Pleurotus ostreatus: Isolation and structure of pleuran, an alkali-insoluble β-d-glucan. Carbohydr Polym 1994; 24(2): 107-11.
[http://dx.doi.org/10.1016/0144-8617(94)90019-1]
[64]
Cowan MM. Plant products as antimicrobial agents. Clin Microbiol Rev 1999; 12(4): 564-82.
[http://dx.doi.org/10.1128/CMR.12.4.564] [PMID: 10515903]
[65]
Gashaw G, Fassil A, Redi F. Evaluation of the antibacterial activity of Pleurotus spp. cultivated on different agricultural wastes in Chiro, Ethiopia. Int J Microbiol 2020; 2020: 1-9.
[http://dx.doi.org/10.1155/2020/9312489] [PMID: 32908534]
[66]
Hearst R, Nelson D, McCollum G, et al. An examination of antibacterial and antifungal properties of constituents of Shiitake (Lentinula edodes) and Oyster (Pleurotus ostreatus) mushrooms. Complement Ther Clin Pract 2009; 15(1): 5-7.
[http://dx.doi.org/10.1016/j.ctcp.2008.10.002] [PMID: 19161947]
[67]
Santoyo S, Ramírez-Anguiano AC, Aldars-García L, Reglero G, Soler-Rivas C. Antiviral activities of B68oletus edulis, Pleurotus ostreatus and Lentinus edodes extracts and polysaccharide fractions against Herpes simplex virus type 1. J Food Nutr Res 2012.
[68]
Wang HX, Ng TB. Isolation of a novel ubiquitin-like protein from Pleurotus ostreatus mushroom with anti-human immunodeficiency virus, translation-inhibitory, and ribonuclease activities. Biochem Biophys Res Commun 2000; 276(2): 587-93.
[http://dx.doi.org/10.1006/bbrc.2000.3540] [PMID: 11027517]
[69]
Krupodorova T, Rybalko S, Barshteyn V. Antiviral activity of Basidiomycete mycelia against Influenza type A (serotype H1N1) and Herpes simplex virus type 2 in cell culture. Virol Sin 2014; 29(5): 284-90.
[http://dx.doi.org/10.1007/s12250-014-3486-y] [PMID: 25358999]
[70]
Phillips JM, Ooi SL, Pak SC. Health-promoting properties of medicinal mushrooms and their bioactive compounds for the COVID-19 era—an appraisal: Do the pro-health claims measure Up? Molecules 2022; 27(7): 2302.
[http://dx.doi.org/10.3390/molecules27072302] [PMID: 35408701]
[71]
Arunachalam K, Sasidharan SP, Yang X. A concise review of mushrooms antiviral and immunomodulatory properties that may combat against COVID-19. Food Chem Adv 2022; 1: 100023.
[72]
Saritha K, Usha PT. Hypoglycaemic effect of a combination of Pleurotus ostreatus, Murraya koenigii and Aegle marmelos in diabetic rats. Indian J Anim Sci 2009; 79(10): 986-7.
[73]
Ghaly IS, Ahmed ES, Booles HF, Farag IM, Nada SA. Evaluation of antihyperglycemic action of oyster mushroom (Pleurotus ostreatus) and its effect on DNA damage, chromosome aberrations and sperm abnormalities in streptozotocin-induced diabetic rats. Glob Vet 2011; 7(6): 532-44.
[74]
Ravi B, Renitta RE, Prabha ML, Issac R, Naidu S. Evaluation of antidiabetic potential of oyster mushroom (Pleurotus ostreatus) in alloxan-induced diabetic mice. Immunopharmacol Immunotoxicol 2013; 35(1): 101-9.
[http://dx.doi.org/10.3109/08923973.2012.710635] [PMID: 22867521]
[75]
Dhahri M, Alghrably M, Mohammed HA, et al. Natural polysaccharides as preventive and therapeutic horizon for neurodegenerative diseases. Pharmaceutics 2021; 14(1): 1.
[http://dx.doi.org/10.3390/pharmaceutics14010001] [PMID: 35056897]
[76]
Dong Y, Zhang J, Gao Z, et al. Characterization and anti-hyperlipidemia effects of enzymatic residue polysaccharides from Pleurotus ostreatus. Int J Biol Macromol 2019; 129: 316-25.
[http://dx.doi.org/10.1016/j.ijbiomac.2019.01.164] [PMID: 30708004]
[77]
Opletal L, Jahodár L, Chobot V, et al. Evidence for the anti-hyperlipidaemic activity of the edible fungus Pleurotus ostreatus. Br J Biomed Sci 1997; 54(4): 240-3.
[PMID: 9624732]
[78]
Anandhi R, Annadurai T, Anitha TS, et al. Antihypercholesterolemic and antioxidative effects of an extract of the oyster mushroom, Pleurotus ostreatus, and its major constituent, chrysin, in Triton WR-1339-induced hypercholesterolemic rats. J Physiol Biochem 2013; 69(2): 313-23.
[http://dx.doi.org/10.1007/s13105-012-0215-6] [PMID: 23104078]
[79]
Bobek P, Ozdín L, Kuniak L, Hromadová M. Regulation of cholesterol metabolism with dietary addition of oyster mushrooms (Pleurotus ostreatus) in rats with hypercholesterolemia. Cas Lek Cesk 1997; 136(6): 186-90.
[PMID: 9221192]
[80]
Okafor JNC, Okafor GI, Ozumba AU, Elemo GN. Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) powder. Pak J Nutr 2011; 11(1): 5-10.
[http://dx.doi.org/10.3923/pjn.2012.5.10]
[81]
Ng SH, Robert SD, Wan Ahmad WAN, Wan Ishak WR. Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chem 2017; 227: 358-68.
[http://dx.doi.org/10.1016/j.foodchem.2017.01.108] [PMID: 28274444]
[82]
Prodhan U, Linkon K, AlAmin M, Alam M. Development and quality evaluation of mushroom (Pleurotus sajor-caju) enriched biscuits. Emir J Food Agric 2015; 27(7): 542-7.
[http://dx.doi.org/10.9755/ejfa.2015.04.082]
[83]
Lawless H, Heymann H. Physiological and psychological foundations of sensory function. In: Sensory evaluation of food. Springer, New York. 19-56.
[http://dx.doi.org/10.1007/978-1-4419-6488-5_2]
[84]
Kim S, Lee JW, Heo Y, Moon B. Effect of Pleurotus eryngii mushroom βÂglucan on quality characteristics of common wheat pasta. J Food Sci 2016; 81(4): C835-40.
[http://dx.doi.org/10.1111/1750-3841.13249] [PMID: 26919287]
[85]
Report of a FAO Expert Consultation. FAO food and nutrition paper, Dietary protein quality evaluation inhuman nutrition, Auckland, New Zealand. 2011. Available from: http://www.fao.org/documents/card/en/c/ab5c9fca-dd15–58e0–93a8-d71e028c8282/ [Accessed on: July 2017].
[86]
Juliano BP. Rice Chemistry and Technology. In: Juliano BO, Houston DF, Eds. American Association of Cereal Chemists. (2nd ed.), USA 1985.
[87]
Wan RI, Solihah MA, Mohsin SSJ. On the ability of oyster mushroom (Pleurotus sajor-caju) conferring changes in proximate composition and sensory evaluation of chicken patty. Int Food Res J 2011; 18: 1463-9.
[88]
Fernandes Â, Barros L, Martins A, Herbert P, Ferreira ICFR. Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) p. kumm. produced using paper scraps as substrate. Food Chem 2015; 169: 396-400.
[http://dx.doi.org/10.1016/j.foodchem.2014.08.027] [PMID: 25236243]
[89]
Wang D, Sakoda A, Suzuki M. Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Bioresour Technol 2001; 78(3): 293-300.
[http://dx.doi.org/10.1016/S0960-8524(01)00002-5] [PMID: 11341691]
[90]
Bahri SS. Effect of oyster mushroom (Pleurotus sajor-caju) addition on the nutritional composition and sensory evaluation of herbal seasoning. Int Food Res J 2016; 23(1): 262.
[91]
Ancona ML, Sandoval CCA, Belmar CR, Capetillo LCM. Effect of substrate and harvest on the amino acid profile of oyster mushroom (Pleurotus ostreatus). J Food Compos Anal 2005; 18: 447-50.
[92]
Dundar A, Acay H, Yildiz A. Yield performances and nutritional contents of three oyster mushroom species cultivated on wheat stalk. Afr J Biotechnol 2008; 7: 3497-501.
[93]
Synytsya A. Míčková K, Synytsya A, et al. Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii: Structure and potential prebiotic activity. Carbohydr Polym 2009; 76(4): 548-56.
[http://dx.doi.org/10.1016/j.carbpol.2008.11.021]
[94]
Li S, Shah NP. Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk. J Dairy Sci 2015; 98(5): 2949-61.
[http://dx.doi.org/10.3168/jds.2014-9116] [PMID: 25747830]
[95]
Singdevsachan SK, Auroshree P, Mishra J, Baliyarsingh B, Tayung K, Thatoi H. Mushroom polysaccharides as potential prebiotics with their antitumor and immunomodulating properties: A review. Bioact Carbohyd Diet Fibre 2016; 7(1): 1-14.
[http://dx.doi.org/10.1016/j.bcdf.2015.11.001]
[96]
Bhakta M, Kumar P. Mushroom polysaccharides as a potential prebiotics. Int J Health Sci Res 2013; 3(8): 77-84.

Rights & Permissions Print Cite
Article Metrics
1
© 2024 Bentham Science Publishers | Privacy Policy