Mushrooms: Nutraceuticals and Functional Foods

387 Pages·2023·7.15 MB·English

by  Deepu Pandita, Anu Pandita

Mushrooms
Nutraceuticals and Functional Foods
Editors:
Deepu Pandita
Senior Lecturer
Government Department of School Education, Jammu
Union Territory of Jammu and Kashmir, India
Anu Pandita
Dietician, Vatsalya Clinic
New Delhi, India
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A SCIENCE PUBLISHERS BOOK
A SCIENCE PUBLISHERS BOOK
First edition published 2023
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Library of Congress Cataloging-in-Publication Data (applied for)
ISBN: 978-1-032-34453-9 (hbk)
ISBN: 978-1-032-34456-0 (pbk)
ISBN: 978-1-003-32223-8 (ebk)
DOI: 10.1201/9781003322238
Typeset in Times New Roman
by Radiant Productions
Preface
Worldwide 1.5 million fungi are assessed, out of which around 14,000 species produce
the fruiting bodies known as mushrooms and around 2000 species are edible and 270
are reported to be medicinal. The fungal kingdom is phylogenetically closer to man
than plant kingdom. So, it is believed that fungi may give better health benefits to
human systems. These mushrooms with nutraceutical and pharmacological properties
may help in designing of health- enhancing myco-foods and myco-pharmaceuticals.
The nutraceutical word is a juxtaposition of “nutrition” and “pharmaceuticals” and
means any substance which may be considered a food or part of food and provides
health-improving effects, prevents and cures some human disorders.
Mushrooms are known as poor people’s protein ‘elixir of life’, ‘the gift from God
Osiris’ and ‘the food of the Gods’. Mushrooms are labelled as the “little miniature
chemical factories” that produce a gigantic collection of novel components and active
secondary metabolites and nutraceuticals. Due to their nutritional profile, edible
and medicinal mushrooms are considered healthy dietary food, functional food or
nutraceuticals such as phenolics, polyketides, flavonoids, α-tocopherol, terpenoids,
immunostimulatory glucans, lectins and steroids, ergothioneine, polysaccharides,
Polyunsaturated fatty acids (PUFA) especially the n-3-fatty acid family, lysine and
leucin amino acids and other bioactive molecules which possess more than 130
medicinal properties and act as immune enhancers, anti-carcinogenic, antitumor,
hepatoprotective, anti-HIV anti-diabetic, anti-obesity, anti-hypercholesterolemic,
antimicrobial, anti-inflammatory, anti-nephritis, immunomodulatory, cardio
protective, anti-aging, anti-arthritis, reduce or prevent age-related neurodegenerative
processes, such as Alzheimer’s and Parkinson’s diseases, etc. This book contains
23 chapters with the introductory chapter discussing the antioxidant and secondary
metabolite profiling of mushrooms as sources of Nutraceuticals and Functional
foods. The other chapters deliberate the nutraceutical and functional foods aspects of
Agaricus bisporus (Button Mushroom), Agaricus subrufescens (God’s mushroom),
Armillaria mellea (Honey Fungus), Auricularia auricula-judae (Jelly Ear), Auricularia
polytricha (Cloud Ear Fungus), Calvatia gigantean (Giant Puffball), Cantarellus
cibarius (Girolle), Craterellus cornucopioides (Black Trumpet), Flammulina
velutipes (Velvet Shank), Ganoderma lucidum (Reishi mushroom), Grifola frondosa
(Maitake), Hericium erinaceus (Lion’s Mane), Lentinula edodes (Shiitake), Lignosus
rhinocerotis (Tiger Milk Mushroom), Morchella esculenta (Gucchi), Ophiocordyceps
sinensis (Cordyceps), Pleurotus ostreatus (Oyster Mushroom), Polyporus confluens
(Sheep Polypore), Trametes versicolor (Turkey Tail), Tremella fuciformis (Snow Ear),
Volvariella volvacea (Paddy Straw Mushroom), and Wolfiporia extensa (Peck) Ginns.
(China Root).
Contents
Preface iii
1. Antioxidants and Secondary Metabolites of Mushrooms as a Source 1
of Nutraceuticals and Functional Food
Ankur Singh and Aryadeep Roychoudhury
2. Button Mushroom (Agaricus bisporus) 15
Aliza Batool, Umar Farooq, Afshan Shafi, Naqi Abbas, Zahid Rafiq and
Zulqurnain Khan
3. God’s Mushroom (Agaricus subrufescens) 34
Parthasarathy Seethapathy, Praveen Thangaraj, Anu Pandita,
Subbiah Sankaralingam and Deepu Pandita
4. Honey Fungus (Armillaria mellea) 48
Bushra Hafeez Kiani
5. Jelly Ear (Auricularia auricula-judae) 66
Mona Kejariwal
6. Cloud Ear Fungus (Auricularia polytricha) 77
Siriporn Chuchawankul, Sharika Rajasekharan, Nichaporn Wongsirojkul
and Sunita Nilkhet
7. Giant Puffball (Calvatia gigantea) 96
Rohit Shukla, Mohee Shukla, Saket Jha, Ravikant Singh, Ashutosh Pathak
and Anupam Dikshit
8. Girolle (Cantharellus cibarius) 113
Manjula Rai, Shuvadip Mondal, Rupa Sanyal, Abhijit Dey and Surjit Sen
9. Black Trumpet (Craterellus cornucopioides) 131
Karla Hazel Ozuna-Valencia, Ana Laura Moreno-Robles,
Francisco Rodríguez-Félix, Maria Jesús Moreno-Vásquez,
Carlos Gregorio Barreras-Urbina, Tomás Jesús Madera-Santana,
Saúl Ruíz-Cruz, Ariadna Thalia Bernal-Mercado,
Lorena Armenta-Villegas and José Agustín Tapia-Hernández
Contents v
10. Velvet Shank (Flammulina velutipes) 153
Vijay Kumar Veena, Adhikesavan Harikrishnan and
Purushothaman Maheswari
11. Reishi Mushroom (Ganoderma lucidum) 170
Lepakshi Md. Bhakshu, KV Ratnam, Pulala Raghuveer Yadav,
C Meera Saheb, Anu Pandita and Deepu Pandita
12. Grifola frondosa: Nutraceutical and Medicinal Potential 191
Sudha Nandni, Devanshu Dev and Dayaram
13. Lion’s Mane (Hericium erinaceus) 201
Emeric Kochoni and Vincent Ezin
14. Shiitake (Lentinula edodes) 214
Ariadna Thalía Bernal-Mercado, Francisco Rodríguez-Félix,
Carlos Gregorio Barreras-Urbina, Tomás Jesús Madera-Santana,
Karla Hazel Ozuna-Valencia, Maria Jesús Moreno-Vásquez,
Lorena Armenta-Villegas, Carmen Lizette Del-Toro-Sánchez,
Miguel Ángel Urías-Torres and José Agustín Tapia-Hernández
15. Tiger’s Milk Mushroom (Lignosus rhinocerus) 239
Phaniendra Alugoju and Tewin Tencomnao
16. Gucchi (Morchella esculenta) 254
Anu Pandita, Deepu Pandita, Jyothi Chaitanya Pagadala,
Sugumari Vallinayagam, Bhoomika Inamdar, Manohar MV,
Amogha G Paladhi, Siji Jacob and Devananda Devegowda
17. Cordyceps (Ophiocordyceps sinensis) 274
Parthasarathy Seethapathy, Anu Pandita, Deepu Pandita,
Subbiah Sankaralingam, Harinathan Balasundaram and
Kousalya Loganathan
18. Oyster Mushroom (Pleurotus ostreatus) 302
Parthasarathy Seethapathy, Praveen Thangaraj, Anu Pandita,
Subbiah Sankaralingam and Deepu Pandita
19. Sheep Polypore (Polyporus confluens) 322
Ikbal Hasan, Tuyelee Das, Mimosa Ghorai, Abdel Rahman Al-Tawaha,
Ercan Bursal, Mallappa Kumara Swamy, Potshangbam Nongdam,
Mahipal S Shekhawat, Devendra Kumar Pandey and Abhijit Dey
20. Turkey Tail (Trametes versicolor) 330
Carlos Gregorio Barreras-Urbina, Francisco Rodríguez-Félix,
Tomás Jesús Madera-Santana, Eneida Azaret Montaño-Grijalva,
Cielo Estefanía Figueroa-Enríquez, Frida Lourdes García Larez,
Danya Elizabeth Estrella-Osuna and José Agustín Tapia-Hernández
21. Snow Ear (Tremella fuciformis) 341
Kaksha Sankhe and Tabassum Khan
vi Mushrooms: Nutraceuticals and Functional Foods
22. Paddy Straw Mushroom (Volvariella volvacea) 349
Dhiraj L Wasule, Anjali M Gaharwar, Prashant R Shingote
and Darasing R Rathod
23. China Root (Wolfiporia extensa (Peck) Ginns) 366
Jeetendra Singh, SK Soni and Rajiv Ranjan
Index 377
About the Editors 379
C 1
HAPTER
Antioxidants and Secondary
Metabolites of Mushrooms as a
Source of Nutraceuticals and
Functional Food
Ankur Singh and Aryadeep Roychoudhury*
1. Introduction
Since origin, man has mostly lived in a hunter-gatherer society, depending on the
biodiversity of their surroundings for their sustenance. Mushrooms have probably
been eaten for as long as people have walked on the surface of the Earth. The history
of mushrooms dates back to 300 BC when Theophrastus first mentioned it as ‘truffles’.
Romans regarded mushrooms as ‘food of the Gods’ whereas Greek warriors used to
consume them during battles to acquire strength. Basidiomycete fungi, during sexual
reproduction, produce fruiting bodies that are commonly known as ‘mushrooms’.
Spores released from the fruiting bodies germinate to form mycelia which in the
presence of suitable substrate (dead branches, fallen leaves, wood, etc.) further
develop into primoridia. Finally, primoridia gives rise to the fruiting bodies, i.e., the
mushrooms. According to Royse et al. (2017), the production of mushrooms was 30
million tons at a cost of about $63 billion in 2013 which shows a significant rise in the
production as compared to that of 1978 when only one million ton of mushrooms was
produced worldwide. Of all the cultivated mushrooms, around 54% (~ $34 billion) was
edible. Most of the cultivated edible mushrooms consist of five genera: Flammulina
(11%), Agaricus (15%), Auricularia (17%), Pleurotus (19%) and Lentinula (22%)
(Raut, 2019). For centuries, mushrooms have been widely used as traditional medicines
and foods. However, in spite of wide use, the pharmacological and nutritional
property of mushrooms has been recently recognised worldwide. In recent times,
various scientific reports have described the pharmacological properties (antifungal,
Post-Graduate Department of Biotechnology, St. Xavier’s College (Autonomous), 30 Mother Teresa
Sarani, Kolkata – 700016, West Bengal, India.
* Corresponding author: [email protected]
2 Mushrooms: Nutraceuticals and Functional Foods
antibacterial, antiviral, antitumour and immune-stimulant property) of mushrooms
and components extracted from them (Ma et al., 2018). Both secondary metabolites
and cellular components of a wide variety of mushrooms have scientifically proved
to boost the immune system of the host. Secondary metabolites are of great interest to
the medical industry due to their unusual structure and active formation. Along with
medicinal interest, other fields, such as agricultural and cosmetic industries, also uses
metabolites extracted from mushrooms as their raw material. In spite of such a wide
role, the identification and characterisation of compounds showing pharmacological
response mostly rotates around higher molecular weight compounds, i.e., protein,
polysaccharides and peptides, with only a few reports showing the efficacy of low
molecular-weight compounds. Thus, this chapter mostly emphasises the importance of
bioactive secondary metabolites derived from edible mushrooms in the nutraceutical
industries.
2. Nutritional Value of Mushrooms
Mushrooms are widely popular due to their high protein content and unsaturated
fatty acids. Additionally, mushrooms are also known to be a good source of soluble
fibre, particularly β-glucan (Cheung, 2013). Fruiting bodies of mushrooms are
mostly composed of carbohydrates (50–60%) and sugars (11%) on dry weight basis
(Temesgen, 2018), whereas freshly harvested mushrooms have moisture content of
about 70–95% depending mostly on the time of harvest and environmental conditions.
Khan and Tania (2012) reported that the carbohydrate content of Pleurotus ostreatus
was 56%. Mannitol is a major sugar found in mushrooms, constituting around
80% of total free sugar (Wannet et al., 2000). Another important component that
is widely found in fruiting bodies of mushrooms is proteins. As compared to that
of other vegetables and wild plants, the protein level in mushrooms is appreciably
high. According to a data published by the USDA (2019), the nutrients present in
mushrooms are fat (0.34 g/100 g dry weight), fibre (1.0 g/100 g dry weight), protein
(3.09 g/100 g dry weight) and carbohydrate (3.23 g/100 g dry weight) which provides
22 kcal of energy upon consuming 100 g raw mushrooms. According to the report
published by U.S. Department of Agriculture (2018), the glycaemic index of mushrooms
is quite low which does not significantly affect the glucose level and insulin response
of consumers. Along with this, mushrooms are also reported to be a good source of
micronutrients and mineral elements that are important for maintaining proper health
of humans. The major elements found in mushrooms are potassium (K), calcium (Ca),
magnesium (Mg), phosphorus (P), iron (Fe), copper (Cu), zinc (Zn) and sodium (Na)
(Malinowska et al., 2004). According to Thongbai et al. (2015), mushrooms are also a
good source of vitamins, such as vitamin B complex, including vitamin B that plays
5
a major role in the release of energy from fat, carbohydrate and proteins. However, the
minerals and nutritional content of the mushrooms mostly depend on the species, age,
size of fruiting bodies and the mineral content of the surrounding or substrate supplied
at the time of cultivation (Rudawska and Leski, 2005).
3. Economic Importance of Micro Fungal Nutraceuticals
In the last decade, the severity of health-related problems has significantly increased
due to which the demand for nutraceuticals and dietary supplements has also
Mushrooms as Antioxidant and Secondary Metabolite Source 3
parallelly enhanced due to their potential role in improving the life expectancy and
preventing health-related disorders in human beings. The nutraceuticals industry first
came into existence in 1990s (Ali and Nizar, 2018). From the very beginning, the
nutraceuticals market became more competitive due to large investments by higher
food and pharmaceutical companies. According to a report published by PMMI
Business Intelligence, the global nutraceutical market is expected to grow up to
$373 billion by 2025 as against around $241 billion in 2019, i.e., nutraceutical market
is expected to grow at a rate of 7.5% compound growth annually (PMMI Business
Intelligence, 2019; Chrzan, 2019).
Of late, various reports have shown the medicinal importance of consuming
mushrooms that acts as a driving force for its increased market demand, thus paving
the path for its inclusion in the nutraceutical market. According to a study conducted
by Datam Intelligence, the global demand for edible mushrooms is expected to grow
at 7.9% compound annual growth rate. Edible mushrooms had a global market value
of $42.42 billion in the year 2018, $45.3 billion in 2020, and are forecasted to increase
up to $62.19 billion in 2023 and $72.5 billion by 2027 (Research and Markets Global
Edible Mushrooms Market). According to a report by Technavio (2018–2022), the
market value of major medicinal mushrooms, such as Chaga and Reishi mushrooms,
will enhance by $13.88 billion by 2018–2022 in European, American, Middle Eastern
and African markets. They further assume that the inclination of people toward
vegan diet will boost the market of mushrooms, further increasing the market by
9% compounded annual growth rate during 2018–2022. Various mushroom-based
pharmaceuticals, i.e., krestin, lentinan, coriolan, schizophyllan, etc. are already
available in the world market (Badalyan, 2014). The market value of soluble fibre
glucan, which is highly present in mushrooms, is expected to grow significantly in
food, cosmetic and medicinal industries (Venkatachalam et al., 2020). Dietary habits,
positive outlook towards nutrient-rich food and change in lifestyle are the major
causes of the rise of nutraceutical industry and in coming times, consumer preference
for more affordable products will also be a major factor contributing towards the
growth of the mushroom industry.
4. Nutraceutical Metabolites of Mushrooms
It is obvious that people have been always in search of new substances which can
improvise biological significance to make them healthier and fitter. Today science
depends on herbs and plants as enhancers of the food sources. These products are
regarded as variously functional foods, vitamins, dietary supplements, nutraceuticals,
etc. (Chen and Miles, 1996; Brower, 1998; Zeisel, 1999). In this regard, mushrooms
are now receiving much appreciation for their health benefits, medicinal and
nutritional attributes (Roychoudhury, 2021). Human beings consume mushrooms
as dietary ingredients, supplementing and complementing deficiency in food items
from animal and plant origin. Unique chemical composition of mushrooms makes
them preferable for certain groups of physiological disorders or ailments. Such
attributes help mushrooms to be treated as a healthy food. The term ‘nutraceutical’,
derived from a combination of two words: ‘nutrition’ and ‘pharmaceutical’, refers
to any substance with immense health benefits along with the treatment and
prevention of diseases (Biesalski, 2001). Nutraceuticals can be herbal products,
isolated nutrients, dietary supplements or engineered and processed food products,