Mushrooms: Cultivation, Antioxidant Properties and Health Benefits

271 Pages·2014·3.67 MB·English

by  Grégoire Pesti

FOOD SCIENCE AND TECHNOLOGY

M
USHROOMS

C , A P
ULTIVATION NTIOXIDANT ROPERTIES
H B
AND EALTH ENEFITS

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F S T
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FOOD SCIENCE AND TECHNOLOGY

M
USHROOMS

C , A P
ULTIVATION NTIOXIDANT ROPERTIES
H B
AND EALTH ENEFITS

GRÉGOIRE PESTI
EDITOR

New York
Copyright © 2014 by Nova Science Publishers, Inc.

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Library of Congress Cataloging-in-Publication Data

Mushrooms : cultivation, antioxidant properties and health benefits / editors, Grigoire Pesti.
pages cm. -- (Food science and technology)
Includes index.
ISBN:(cid:3)(cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:20)(cid:20)(cid:26)(cid:16)(cid:24)(cid:21)(cid:21)(cid:16)(cid:19)(cid:3)(eBook)
1. Mushrooms--Therapeutic use. 2. Maitake--Therapeutic use. 3. Medicinal plants. I. Pesti,
Grigoire, editor of compilation.
RM666.M87M87 2014
615.3'296--dc23
2014007727

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 Biological Significance and Medicinal Properties
of the Maitake Mushroom 1
Sensuke Konno
Chapter 2 The Use of Edible Mushroom Extracts as Bioactive
Ingredients to Design Novel Functional Foods
with Hypocholesterolemic Activities 43
Alicia Gil-Ramírez and Cristina Soler-Rivas
Chapter 3 Mushrooms: Biological Characterization, Antioxidant Properties
and Interactions with Human Health 75
Patrícia Molz, Joel Henrique Ellwanger, Daniel Prá
and Silvia Isabel Rech Franke
Chapter 4 Phytochemistry, Traditional Uses and Health Benefits
of the Mushroom Inonotus obliquus (Chaga) 93
Haixia Chen and Jia Wang
Chapter 5 Immunomodulatory Effects of Mushroom Extracts
and Compounds 119
Tzi Bun Ng and Charlene Cheuk Wing Ng
Chapter 6 An Insight into Anti-Diabetic Effects of Mushrooms 141
Bin Du and Baojun Xu
Chapter 7 Protective Effects of Mushrooms against Tissue Damage
with Emphasis on Neuroprotective, Hepatoprotective and
Radioprotective Activities 157
Tzi Bun Ng and Charlene Cheuk Wing Ng
Chapter 8 Effects of Mushroom Extracts and Compounds
on Experimental Diabetes 175
Tzi Bun Ng and Charlene Cheuk Wing Ng
Chapter 9 Antihyperlipidemic Effects of Mushroom Extracts
and Compounds 189
Tzi Bun Ng and Charlene Cheuk Wing Ng
vi Contents
Chapter 10 Mushroom Proteins with Antibacterial, Antifungal, Antiviral,
Anti-Parasite and Anti-Insect Activities 199
Jack Ho Wong and Tzi Bun Ng
Chapter 11 Micronutrients Benefits of Consumption of the Sclerotium (Tuber)
of Pleurotus tuber-regium (Ósū) Mushroom in Southeastern Nigeria 209
Innocent C. Nnorom
Chapter 12 Valorization of Coffee-Grounds Supplemented with Wheat Straw
by Cultivation of a Pleurotus ostreatus Local Strain 227
Malika Mansour-Benamar, Souhila Aoudia
and Nadia Ammar-Khodja
Index 243
PREFACE

Many of the vast number of mushroom species are available worldwide. They are valued
in gourmet traditions around the world for their unique taste, aroma, nutritional value, and
medicinal potentials. Many mushroom species are also used in traditional medicines in many
countries around the world, including China, Japan, Nigeria, Tibet, etc. Additionally,
mushrooms are highly appreciated by many in most communities. Because they are
considered as valuable health foods, have acceptable texture and flavor, have low energy
content, high proportion of indigestible fiber, and antioxidant constituents. They have good
medicinal values, and they contain significant amounts of vitamins, and minerals. This book
discusses the cultivation of mushrooms along with the antioxidant properties mushrooms
have. The book also provides information on the health benefits edible mushrooms may have
on the human body.
Chapter 1 - Maitake mushroom (Grifola frondosa) is an edible, medicinal mushroom. It
has been extensively studied for the past 30 years, revealing numerous medicinal properties
that could provide great health benefits. Those include various physiological benefits ranging
from immunomodulatory and antitumor activities to treatment for diabetes, hypertension,
hypercholesterolemia, viral infections (hepatitis B and human immunodeficiency virus), and
obesity. Two distinct bioactive extracts have been obtained from maitake and are called
―maitake D-fraction‖ and ―maitake SX-fraction‖. A number of scientific studies have been
performed on these two maitake derivatives, which are thus well characterized. Maitake D-
fraction consists of proteoglucan (protein-bound polysaccharide), or more specifically known
as -glucan. This -glucan is an active component of D-fraction and its two major biological
activities, immunomodulatory and antitumor, have been the main target for scientific and
clinical research. Various in vitro, in vivo, and clinical studies showed that D-fraction was
capable of modulating immunologic and hematologic parameters, significantly inhibiting or
regressing the cancer cell growth, and even improving the quality of life of cancer patients. In
addition, the synergistic potentiation of D-fraction with vitamin C demonstrated in vitro is
rather interesting and has clinical implication, because such combination therapy could be
performed solely or be used as an adjuvant regimen with current therapies to improve the
overall efficacy. As far as the safety of D-fraction is concerned, it has been exempted from a
Phase I toxicology test by the US Food and Drug Administration (FDA) and also approved
for the Investigational New Drug (IND) application for a Phase II pilot study on patients with
advanced cancers. Thus, its safety has been well granted. In contrast, maitake SX-fraction is a
water-soluble glycoprotein and has been shown to primarily have hypoglycemic (glucose-
lowering), hypotensive (blood pressure-lowering), and cholesterol/lipids-lowering effects in
viii Grégoire Pesti
various study settings, implying potential prevention or treatment of metabolic disorders,
diabetes, and cardiovascular diseases. Particularly, the hypoglycemic effect of SX-fraction
has been demonstrated in type 2 diabetic patients and its hypoglycemic mechanism, involving
the insulin signal transduction pathway, has also been adequately delineated. Moreover, no
adverse effects of SX-fraction have yet been seen in any patients or participants involved in
such studies. D-fraction and SX-fraction are described in detail herein, suggesting that
maitake is indeed a promising medicinal mushroom with great therapeutic potential.
Chapter 2 - Coronary heart disease (CHD) is the leading cause of death in the Western
world after cancer according to World Health Organization. Many studies have established
that high total-cholesterol levels and low-density lipoprotein (LDL) cholesterol levels are risk
factors for CHD and mortality.
In public health terms, achieving a reduction in cholesterol by dietary advice is of limited
effectiveness. Thus, many investigators have been exploring the possibility of increasing
components in the diet which have hypocholesterolaemic effects such as the use of plant
sterols (phytosterols) or cereal β-glucans creating new food products with higher levels of
these compounds.
Both functional products are able to lower cholesterol in serum by reducing its
absorption. However, it has been shown that in subjects who were administered β-glucan, the
cholesterol biosynthetic pathway was stimulated compared with control subjects. Thus, in
order to design a really effective functional food it might be necessary to combine inhibitors
of the cholesterol absorption with inhibitors of the cholesterol synthesis. Edible mushrooms
are good sources of phytosterol-like structures such as ergosterol, fungisterol, ergosterol
peroxides and many other derivatives sharing similar bioactivities as cholesterol displacers
during digestion. Moreover, mushrooms also contain specific β-glucans with glycosidic
bounding 1-3, 1-6 instead of the typical 1-3, 1-4 of the cereal β-glucans but able to scavenge
bile acids as one of the mechanism of action proposed for cereal β-glucans to impair
cholesterol absorption. Moreover, some mushroom species also contained specific
compounds able to impair the endogenous synthesis of cholesterol by inhibiting the 3-
hydroxy-3-methyl-glutaryl CoA reductase (a key-enzyme in the cholesterol metabolism) or
acting as reducers by other more complexes mechanisms.
Chapter 3 - The cultivation of mushrooms as food and for medicinal use began thousands
of years ago. Since then, mushrooms have become among the finest culinary items and most
appreciated ingredients worldwide. Furthermore, mushrooms have been viewed as a
functional food because they present several previously ignored biological properties. Of the
many known edible species of mushrooms, only 20 are cultivated on a large scale worldwide.
The production of these species exceeds 6 million tons per year. Information about the
composition of foods has become increasingly important to evaluate the quality of the foods.
In terms of quality, mushrooms are a demonstrably healthy food, low in calories but high in
protein, vitamins, minerals and fiber. The popularity of mushrooms has been demonstrated by
the interest of many researchers who have endeavored to study the nutritional and medicinal
effects of mushrooms. In this context, the discovery of a variety of biological activities has
highlighted the antioxidant power of mushrooms. However, the literature reports adverse
effects, side effects and toxicity in animals and in clinical trials related to the species of
mushrooms marketed for human consumption. It is known that edible mushrooms do not pose
risks to human health if they are adequately stored, processed and properly cultivated and if
due care is taken to identify species that can be safely ingested. Additional randomized