Strategies for producing probiotic biomass and postbiotics from Akkermansia muciniphila in submerged cultivations incorporating prebiotic sources.

This research propounds an innovative technology focused on sustainability to increase the biomass yield of Akkermansia muciniphila, the next-generation probiotic, using prebiotic sources to replace or reduce animal mucin levels. A series of experimental design approaches were developed aiming to optimize the growth of Akkermansiamuciniphila by incorporating extracts of green leafy vegetables and edible mushroom into the cultivation media. Experiments using kale extract (KE), Brassica oleracea L., associated with lyophilized mushroom extract (LME) of Pleurotus ostreatus were the most promising, highlighting the assays with 0.376% KE and 0.423% LME or 1.05% KE and 0.5% LME, in which 3.5 × 1010 CFU (Colony Forming Units) mL- 1 was achieved - higher than in experiments in optimized synthetic media. Such results enhance the potential of using KE and LME not only as mucin substitutes, but also as a source to increase Akkermansia muciniphila biomass yields and release short-chain fatty acids. The work is relevant to the food and pharmaceutical industries in the preparation of the probiotic ingredient.

Linking the protease activity to the nematicidal action of edible mushroom.

Biological control using edible mushrooms as natural enemies is a sustainable alternative for pest management. Despite the well-established literature on toxins and secondary metabolites produced by these fungi in the biochemical control of nematodes, the nematicidal activity of proteases from different Pleurotus species is yet to be investigated. Therefore, this study aimed to correlate protease to the nematicidal activity of different mushrooms, Pleurotus sp., P. ostreatus (SB), P. ostreatus (Pearl), and P. djamor. For such a purpose, we performed motility assays of Panagrellus sp. at different time intervals, 6, 12, and 24 h for each of the mushrooms. In addition, the protease activity was measured using different pH (5, 7, and 9) and fermentation time intervals (45 and 75 days). Furthermore, we also evaluated the effect of this cell-free extract on Panagrellus sp. In response to these experiments, all edible mushrooms showed a reduction over 82% for the nematode-feeding activity (p < 0.01). The cell-free crude extract of each of the fungi studied showed nematocidal activity (p < 0.01). For the 45-day fermentation, P. djamor exhibited statistical significance (p < 0.01) compared with the others, reaching a reduction percentage of 73%. For the 75-day fermentation, Pleurotus sp. and P. ostreatus (Pearl) showed significant differences compared with the other fungi (p < 0.01), with reduction percentages of 64 and 62%, respectively. Herein, protease activity was associated with the nematicidal action of different Pleurotus species in controlling Panagrellus sp.

Bio-directed Chemical Study of Pleurotus ostreatus Spent Substrate and Its Nematicidal Activity.

PURPOSE: In the present study, the nematicidal activity of the chemical fractionation of the spent substrate of the edible mushroom Pleurotus ostreatus against eggs and L3 larvae of Haemonchus contortus was evaluated. METHODS: The hydroalcoholic extract of the spent substrate was subjected to a bipartition with ethyl acetate giving two fractions: one aqueous (F. Ac) and one organic (F. AcOET). Both fractions were evaluated against eggs and L3 larvae at different concentrations (5, 2.5, 1.25, 0.625 and 0.3125 mg/mL) and 2% methanol, PBS and thiabendazole (5 mg/mL) as controls. Chemical fractionation of F. AcOET was performed in open column chromatography where 76 fractions were obtained and when analyzed by thin layer chromatography (TLC) were grouped into 11 mixtures (R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11). These mixtures were evaluated at 10 mg/mL against eggs and L3 larvae. The data obtained were analyzed by ANOVA and a Tukey test in the SAS V9 program. RESULTS: The results showed that, in the evaluation of F. AcOET and F. Ac, for the inhibition of egg hatching, the highest percentages were 78.80 and 76.89% at 5 mg/mL, respectively. As for the percentage of larval mortality, F. AcOET obtained 60.91 and F. Ac 29.77% at 5 mg/mL. The results of the evaluations of the mixtures showed that mixtures R4, R5 obtained 100 and 95.41% larval mortality and mixtures R6 and R7 presented 100% inhibitory activity of egg hatching, so these were analyzed by gas chromatography mass spectrometry finding compounds such as vanillin, ß-sitosterol, ρ-methyl ρ-hydroxycinnamate and ρ-hydroxybenzaldehyde. CONCLUSION: The results of the present study demonstrate that the spent substrate of P. ostreatus has potential anthelmintic activity against H. contortus. Moreover, by reusing and taking advantage of this substrate, its environmental pollution effects can be reduced.

Chemical composition and chromatographic fingerprint of three strains of Agaricus subrufescens cultivated with handmade and commercial supplements.

Exploratory factor analysis was applied to determine the chemical differences between fruitbodies of three Agaricus subrufescens mushroom strains [from Japan (JP), Brazil (ABZ), and Belgium (T2)] grown with handmade and commercial supplements. The composition of the ABZ strain cultivated with agro-industrial waste supplement presented a high nutritional composition regarding the amounts of fibre and protein, similar to mushrooms cultivated with the commercial supplement. The chromatographic fingerprints obtained for T2 and JP strains grown with commercial supplements presented similar profiles compared to those cultivated with the supplement based on peanut and the mix of supplements. The chromatographic analysis also showed that the similarities are correlated with the relative abundance of antioxidant compounds annotated by HPLC-MS, such as vanillic acid deoxyhexoside, caffeic acid hexoside, catechin hexosemalonate, digallic acid, cinnamic acid derivative, and p-coumaroylmalic acid. This study showed that handmade supplements based on agro-industrial waste could be viable alternatives for replacing high-cost supplements.

Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom.

Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.

In Vitro and In Vivo Nematicide Effect of Extract Fractions of Pleurotus djamor Against Haemonchus contortus.

Sheep haemonchosis is a disease that causes anemia, diarrhea, weight loss, low production, and even death of young animals. This represents a negative economic impact on the livestock sector. For decades, chemicals have been used to control this parasitic disease; however, cases of anthelmintic resistance have increased around the world. For this reason, the search for control alternatives is necessary. Several studies have shown that edible mushrooms of Pleurotus genus have different medicinal properties, including nematicidal activity. In this study, the chromatographic fractionation of the hydroalcoholic extract of fruiting bodies Pleurotus djamor was carried out to identify and isolate the metabolites responsible for nematicidal activity. From the fractionation of the extract, the fraction PdR2 and the subfraction PdB were obtained, which were evaluated against Haemonchus contortus under in vitro conditions. The nematicidal effect of the fraction PdB in gerbils infected artificially with H. contortus was evaluated. Finally, the analysis of the PdB fraction by gas chromatography-mass spectrometry and nuclear magnetic resonance was carried out. The results showed that the PdB had 100% of egg hatching inhibition from 5 mg/mL. Regarding larvicidal activity, it presented >97.2% from 24 h to 20 mg/mL. The in vivo evaluation of the PdB fraction showed a reduction of H. contortus larvae of 92.56%. The compounds present in this fraction were the mixture of allitol and an unidentified terpene in a ratio of 9:1. The PdB fraction is a potential alternative for the control of H. contortus, where allitol and a terpene could be responsible for nematicidal activity.

Growth and proximate composition of Pleurotus ostreatuscultivated on green bocaiuva pulp substrates with different nitrogen sources

The aim of this work was to evaluate the growth and the proximate compositionof the mycelium-based bocaiuva pulp with the edible mushroom Pleurotusostreatuson green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatusin green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value.(AU)

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.(AU)

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.

Growth and proximate composition of Pleurotus ostreatuscultivated on green bocaiuva pulp substrates with different nitrogen sources

The aim of this work was to evaluate the growth and the proximate compositionof the mycelium-based bocaiuva pulp with the edible mushroom Pleurotusostreatuson green bocaiuva flour added with different sources of nitrogen (urea, ammonium nitrate and sulfate ammonia). Growth was monitored by kinectics. At the end, the proximate composition of the best three treatments (dehydrated green bocaiuva pulp and water, T1; dehydrated green bocaiuva pulp and ammonium nitrate, T3; and green bocaiuva pulp/wheat bran and ammonium nitrate, T7) was determined. Ammonium nitrate was the nitrogen source that showed the greatest growth in both substrates (T3:8.33 cm and T7:7.67 cm) in relation to the other treatments (4.67 to 7.17 cm), with emphasis on the green bocaiuva pulp. The substrate with green bocaiuva pulp and water was the one that showed the highest growth (7.50 cm), which was close to the treatment with mixed substrate and ammonium nitrate (7.67 cm). The treatment with the green bocaiuva pulp and ammonium nitrate (T3) was highlighted due to its significant increase in proteins (9.42 g 100 g-1) and fibers (5.21 g 100 g-1), and decrease in carbohydrates (9.52 g 100 g-1), in comparison to the other treatments T7 (8.94, 2.16, and 5.99 g 100 g-1, respectively) and T1 (2.78, 4.33, and 2.28 g 100 g-1, respectively). The product obtained from the growth of P. ostreatusin green bocaiuva pulp presents promising perspectives to be utilized as raw material for the development of new food products with added nutritional value.

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour.

The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxidation remained under acceptable values despite not antioxidant effect was observed by mushrooms flours. Only spore-forming bacteria were found during cold storage. Color and texture was modified by addition of mushroom, being the Ab samples darker, while Po flour addition resulted in softer and less cohesive sausages. Although lower color, flavor, and taste scores were given to the mushroom samples than the control, they ranked in the acceptable level confirming that the inclusion of 2.5 and 5% of Ab and Po flours in fat- and salt-reduced frankfurter sausages resulted a feasible strategy to enhance the nutritional profile these products.

Traditional mycological knowledge and processes of change in Mapuche communities from Patagonia, Argentina: A study on wild edible fungi in Nothofagaceae forests.

Practices, perceptions, beliefs, and other forms of relationships between rural inhabitants and fungi have scarcely been studied in Patagonia. In this work, we analyze species richness, cultural importance, and modes of use of wild edible fungi in five Mapuche communities in northwest Patagonia of Argentina. Through an ethnobiological approach, we carried out semistructured interviews, walks in forests, and participant observations. Data were analyzed qualitative and quantitatively. Community members collected 17 species in environments with different degrees of human disturbance that they consumed fresh in situ, after some processing or stored for later consumption or trade. Indigenous morels such as Morchella aff. tridentina, M. aff. septimelata, and an unidentified species of Morchella had the greatest cultural importance at the regional level, followed by the exotic Suillus luteus and the native Cyttaria hariotti. Most of these species were frequently mentioned as having commercial value, continuity of use over time, and outstanding organoleptic properties. The remaining species currently have occasional use. The differential use of edible fungi, practices, transferences, and resignifications, as well as new technologies for storage, were analyzed. Regional knowledge about fungi reflects important features of Mapuche tradition but also the process of change in responding to complex and dynamic socioeconomic and ecological contexts.

Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.(AU)

Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.

Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis

Abstract Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as "huitlacoche" and evaluated as an edible mushroom. The present study was conducted to examine nutritional characteristics of this mushroom. In the study, smutty cobs naturally infected by U. maydis were randomly gleaned from plants in maize producing areas in the Mediterranean region of Turkey, in 2015. Huitlacoche was analyzed in terms of proximate composition, fatty acids, mineral elements, total phenolic and flavonoid matters and antioxidant activity. Average protein content was 12%, while fatty acids ranged from 0.44 to 42.49% (dry basis). Of the 11 fatty acids, oleic and linoleic acids had the highest percentages. Phosphorus (342.07 mg/kg) and magnesium (262.69 mg/kg) were found in high quantities. As for total phenolic and flavonoid matters were 113.11 mg GAE/kg and 28.51 mg CE/kg, respectively. The study suggests that huitlacoche has numerous good nutritional features for human diet, thus, it can be evaluated as a valuable food source in international cuisines.

Agaricus brasiliensis (sun mushroom) affects the expression of genes related to cholesterol homeostasis.

PURPOSE: The sun mushroom (Agaricus brasiliensis) is considered a major source of bioactive compounds with potential health benefits. Mushrooms typically act as lipid-lowering agents; however, little is known about the mechanisms of action of A. brasiliensis in biological systems. This study aimed to determine the underlying mechanism involved in the cholesterol-lowering effect of A. brasiliensis through the assessment of fecal and serum lipid profiles in addition to gene expression analysis of specific transcription factors, enzymes, and transporters involved in cholesterol homeostasis. METHODS: Twenty-four albino Fischer rats approximately 90 days old, with an average weight of 205 g, were divided into four groups of 6 each and fed a standard AIN-93 M diet (C), hypercholesterolemic diet (H), hypercholesterolemic diet +1 % A. brasiliensis (HAb), or hypercholesterolemic diet +0.008 % simvastatin (HS) for 6 weeks. Simvastatin was used as a positive control, as it is a typical drug prescribed for lipid disorders. Subsequently, blood, liver, and feces samples were collected for lipid profile and quantitative real-time polymerase chain reaction gene expression analyses. RESULTS: Diet supplementation with A. brasiliensis significantly improved serum lipid profiles, comparable to the effect observed for simvastatin. In addition, A. brasiliensis dietary supplementation markedly promoted fecal cholesterol excretion. Increased expression of 7α-hydroxylase (CYP7A1), ATP-binding cassette subfamily G-transporters (ABCG5/G8), and low-density lipoprotein receptor (LDLR) was observed following A. brasiliensis administration. CONCLUSIONS: Our results suggest that consumption of A. brasiliensis improves the serum lipid profile in hypercholesterolemic rats by modulating the expression of key genes involved in hepatic cholesterol metabolism.

Nutritional value and proteases of Lentinus citrinus produced by solid state fermentation of lignocellulosic waste from tropical region.

This paper examined the growth and yield performance of Lentinus citrinus on cupuaçu exocarp (Theobroma grandiflorum) mixed with litter (CE + LI) or rice bran (Oryza sativa) (CE + RB) in the ratio of 2:1 (800 g:200 g) to investigate the nutritional composition and proteolytic potential of the fruiting body produced. Significance values of yield were determined on substrate combinations. In CE + LI the biological efficiency of the mushrooms was 93.5% and the content of fat (4.5%), fiber (11.0%), protein (27.0%) and amino acids were higher when compared with CE + RB. Among the amino acids, the amount of glutamic acid, aspartic acid, alanine, arginine and leucine was high. The biological efficiency on CE + RB reduced to 84.2% and based on the nutritional value, carbohydrates (53.59%), energy (324.33 kcal) and minerals such as zinc, iron, copper, potassium and phosphorus were higher in this substrate combination. Protease activity from fruiting body was significant in CE + LI (463.55 U/mL). This protease showed an optimal activity at 50 °C in neutral and alkaline pH with maximum stability at 30 °C at alkaline pH. This is the first report of L. citrinus fruiting body nutritional composition with potential for human food and application in industrial processes.

Valor económico, nutricional y medicinal de hongos comestibles silvestres / Economic, nutritional and medicinal value of edible wild mushrooms

Wild edible mushrooms (WEM) have high economic and culi-nary value, due to their nutritional and medical properties. They are regarded as functional foods, as well as of the nutritional properties that they have, it has been shown to have beneficial health effects and may be used in the prevention or treatment of diseases. It's therapeutic action is attributed to the bioactive compounds that they have in their fruiting bodies. Although, globally, it has only been studied for 6% of the fungal diversity There is a wide range of WEM which can be consumed safely and that can be exploited for the development food products, therefore it is necessary to promote future researches with WEM to reveal more Information about their health benefits, because currently available information is still scanty. In this paper the importance of studying the WEM were described, the physical and chemical characteristics and the bioactive compounds of the mostpopular genus of mushroom in the food area were also described in order to know their nutritional and therapeutic benefits, eliminate false beliefs around them and encourage consumption.

Los hongos comestibles silvestres (HCS) tienen un alto valor económico y gastronómico, debido a sus propiedades nutricionales y medicinales. Son considerados como alimentos funcionales, pues además de sus propiedades nutricionales, se ha demostrado efectos benéficos para la salud que pueden ser utilizados en la prevención o tratamiento de enfermedades. Su acción terapéutica es atribuida a los compuestos bioactivos que poseen en sus cuerpos fructíferos. A nivel mundial, sólo se ha estudiado 6% de la diversidad fúngica; existe una amplia gama de HCS que pueden ser consumidos con seguridad y que pueden ser aprovechados para el desarrollo de productos alimenticios, por lo tanto es necesario impulsar futuras investigaciones que revelen mayor información sobre sus propiedades nutricionales y beneficios para la salud, ya que actualmente la información disponible aun es escasa. En el presente artículo se describe la importancia del estudio de estos vegetales, y se detallan las características físicas, químicas y los principios activos de algunos de los géneros de hongos más populares en el ámbito alimenticio con el fin de dar a conocer sus beneficios nutricionales y terapéuticos, así como de eliminar las falsas creencias entorno a ellos.

Selected wild strains of Agaricus bisporus produce high yields of mushrooms at 25°C.

BACKGROUND: To cultivate the button mushroom Agaricus bisporus in warm countries or during summer in temperate countries, while saving energy, is a challenge that could be addressed by using the biological diversity of the species. AIMS: The objective was to evaluate the yield potential of eight wild strains previously selected in small scale experiments for their ability to produce mature fruiting bodies at 25°C and above. METHODS: Culture units of 8 kg of compost were used. The yield expressed as weight or number per surface unit and earliness of fruiting were recorded during cultivation in climatic rooms at 17, 25 or 30°C. RESULTS: Only strains of A. bisporus var. burnettii were able to fruit at 30°C. At 25°C they produced the highest yields (27 kg m(-2)) and had best earliness. The yields at 25°C for the strains of A. bisporus var. bisporus ranged from 12 to 16 kg m(-2). The yield ratios 25°C/17°C ranged from 0.8 to 1.2. CONCLUSIONS: The variety burnettii originated in the Sonoran Desert in California showed adaptation for quickly producing fruiting bodies at high temperature when humidity conditions were favorable. Strains of the variety bisporus showed interesting potentials for their ability to produce mature fruiting bodies at higher temperature than present cultivars and might be used in breeding programs.

Structural characterization and anti-inflammatory activity of a linear ß-D-glucan isolated from Pleurotus sajor-caju.

Glucans comprise an important class of polysaccharides present in basidiomycetes with potential biological activities. A (1 → 3)-ß-D-glucan was isolated from Pleurotus sajor-caju via extraction with hot water followed by fractionation by freeze-thawing and finally by dimethyl sulfoxide extraction. The purified polysaccharide showed a (13)C-NMR spectrum with six signals consisting of a linear glucan with a ß-anomeric signal at 102.8 ppm and a signal at 86.1 ppm relative to O-3 substitution. The other signals at 76.2, 72.9, 68.3, and 60.8 ppm were attributed to C5, C2, C4, and C6, respectively. This structure was confirmed by methylation analysis, and HSQC studies. The ß-d-glucan from P. sajor-caju presented an immunomodulatory activity on THP-1 macrophages, inhibited the inflammatory phase of nociception induced by formalin in mice, and reduced the number of total leukocytes and myeloperoxidase levels induced by LPS. Taken together, these results demonstrate that this ß-d-glucan exhibits a significant anti-inflammatory activity.