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Edible Mushroom 3.0
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Edible Mushroom 3.0

A special issue of Journal of Fungi (ISSN 2309-608X).

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 3920

Special Issue Editors

Dr. Zuzanna Magdziak

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Guest Editor
Department of Chemistry, Faculty of Forestry and Wood Science, Poznan University of Life Sciences, 60-625 Poznan, Poland
Interests: organic acids in mushrooms; role of organic acids in response to stress factors (especially low molecular weight organic acids under toxic elements); quantitative analysis of active compounds; metal detoxification; phytoextraction/phytostabilization; metal–organic acid complexes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Monika Gasecka

E-Mail Website
Guest Editor
Department of Chemistry, Faculty of Forestry and Wood Science, Poznan University of Life Sciences, 60-625 Poznan, Poland
Interests: phytoremediation of toxic elements; dendroremediation; metal toxicity to plants; oxidative stress; metal detoxication; plants’ secondary metabolism; phenolic compounds function in plants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will be dedicated to edible mushrooms and welcomes articles (original research papers, perspectives, hypotheses, opinions, reviews, modeling approaches, and methods) concerning a wide range of topics related to the chemical composition of fruiting bodies and the factors affecting their quality. Edible mushrooms, both cultivated and wild-growing, are an increasingly important component of the human diet all over the world, and their consumption depends on region. Mushrooms are valued not only for their aroma, enriching the taste of many dishes, but also because they are a source of valuable substances exerting a positive influence on human health and metabolism. The nutritional value of edible mushrooms is related to the presence of nutrients and other bioactive compounds with antioxidant, antibacterial, antiviral, and anti-inflammatory properties. The chemical composition may be modified during the cultivation, storage, or processing stages. Therefore, the quality of products reaching customers is extremely important. Many studies concerning edible mushrooms focus on determining the content of bioactive compounds in fruiting bodies and their benefits to human health. Moreover, the role of substrate composition on fruiting bodies’ quality is of emerging interest. Mushroom biofortification appears to be an interesting strategy for delivering nutrients in order to reduce the occurrence of diseases caused by deficiencies of elements (it is important that the ingredients be present in food in easily digestible forms). However, it should also be remembered that fungi can also supply harmful substances, including toxic metals. Therefore, it is extremely important to analyze the composition and quality of the product that reaches consumers.

Dr. Zuzanna Magdziak
Prof. Dr. Monika Gasecka
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Journal of Fungi is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • mushrooms quality
  • substrate quality
  • bioactive compounds
  • nutritional biofortification of mushrooms toxic substances
  • contamination of mushrooms
  • metals/metalloids
  • quantitative analysis
  • nutritional value of mushrooms
  • medicinal value of mushrooms

Related Special Issues

Published Papers (3 papers)

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Research

12 pages, 1085 KiB  
Article
Multivariate Statistical Techniques: A New Approach to Identify the Commercial Properties of Mixtures of Flours of Lentinula edodes and Cocoa Pod Husk
by Juan Diego Valenzuela-Cobos, Fabricio Guevara-Viejó, Ana Grijalva-Endara, Purificación Vicente-Galindo and Purificación Galindo-Villardón
J. Fungi 2023, 9(10), 991; https://doi.org/10.3390/jof9100991 - 6 Oct 2023
Cited by 1 | Viewed by 911
Abstract
Lentinula edodes is known to show high nutritional and organoleptic properties and can be mixed with different by-products in the production of new foods with important functional characteristics. Cocoa pod husk (CPH) is the main by-product in the cocoa industry and presents important [...] Read more.
Lentinula edodes is known to show high nutritional and organoleptic properties and can be mixed with different by-products in the production of new foods with important functional characteristics. Cocoa pod husk (CPH) is the main by-product in the cocoa industry and presents important bioactivities. In this research, two mixtures were applied based on Lentinula edodes mushroom flour from fifty different strains (strain 1 to strain 50) and cocoa pod husk flour (CPHF): 60% Lentinula edodes mushroom flour from each strain mixed with 40% CPHF (Mixture 1), and 80% Lentinula edodes mushroom flour from each strain mixed with 20% CPHF (Mixture 2). The parameters evaluated were moisture, proteins, fat, total dietary fiber (TDF), ash, carbohydrates, antioxidant capacity, antimicrobial activity, pH and water activity (aw). The multivariate statistical techniques evaluated those samples that exhibited the highest degree of correlation with the distinct chemical and commercial parameters, showing that sample 13 of both mixture flours (M1 and M2) obtained by the mushrooms of L. edodes (strain 13) with CPH indicated the higher significant of the parameters. In addition, the sensory test of the best flour (sample 13) was applied to 50 panelists, presenting the best sensory characteristics, such as color, aroma, texture and general acceptability. Full article
(This article belongs to the Special Issue Edible Mushroom 3.0)
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13 pages, 5830 KiB  
Article
Neuroprotective Effects of Sparassis crispa Ethanol Extract through the AKT/NRF2 and ERK/CREB Pathway in Mouse Hippocampal Cells
by Malk Eun Pak and Wei Li
J. Fungi 2023, 9(9), 910; https://doi.org/10.3390/jof9090910 - 7 Sep 2023
Viewed by 967
Abstract
Sparassis crispa, known as the “Cauliflower mushroom”, is an edible medicinal fungus found in Asia, Europe, and North America. Its fruiting bodies contain active biological and pharmacological ingredients with antitumor and anti-inflammatory properties. In this study, we investigated the neuroprotective effect of [...] Read more.
Sparassis crispa, known as the “Cauliflower mushroom”, is an edible medicinal fungus found in Asia, Europe, and North America. Its fruiting bodies contain active biological and pharmacological ingredients with antitumor and anti-inflammatory properties. In this study, we investigated the neuroprotective effect of various Sparassis crispa extract against glutamate-induced toxicity and oxidative stress in hippocampal HT22 cells. Cell viability and reactive oxygen species (ROS) analyses served to evaluate the neuroprotective effects of Sparassis crispa ethanol extract (SCE) and their fractions partitioned with ethyl acetate (EtOAc; SCE-E) and water (SCE-W) in HT22 cells. SCE and SCE-E treatment reduced glutamate-induced cell death and ROS generation. SCE-E reduced apoptosis and ROS levels by regulating anti-apoptotic proteins. Under glutamate treatment, SCE-E activated nuclear factor erythroid-derived 2-related factor 2 (Nrf2) and regulated extracellular signal-regulated kinase (ERK) and AKT signals at late stages. SCE-E increased the protein expression of cAMP response element binding (CREB), brain-derived neurotrophic factor (BDNF), and Kelch-like ECH-associated protein 1 (Keap1), and decreased the Nrf2 protein expression. Moreover, co-treatment of SCE-E and wortmannin did not activate Nrf2 expression. Thus, the neuroprotective effect of SCE-E is likely due to Nrf2 and CREB activation through AKT and ERK phosphorylation, which effectively suppress glutamate-induced oxidative stress in HT22 cells. Accordingly, a daily supplement of SCE-E could become a potential treatment for oxidative-stress-related neurological diseases. Full article
(This article belongs to the Special Issue Edible Mushroom 3.0)
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23 pages, 2369 KiB  
Article
Nutritional Assessment of Lactarius drassinus and L. controversus from the Cold Desert Region of the Northwest Himalayas for Their Potential as Food Supplements
by Hom-Singli Mayirnao, Samta Gupta, Sarda Devi Thokchom, Karuna Sharma, Tahir Mehmood, Surinder Kaur, Yash Pal Sharma and Rupam Kapoor
J. Fungi 2023, 9(7), 763; https://doi.org/10.3390/jof9070763 - 20 Jul 2023
Cited by 1 | Viewed by 1447
Abstract
Kargil is a cold desert with hostile ecological conditions such as low temperature and precipitation, as well as difficult terrains. However, several wild mushrooms thrive well under such an extreme environment. Despite their abundance, the chemical composition of indigenous mushrooms has not been [...] Read more.
Kargil is a cold desert with hostile ecological conditions such as low temperature and precipitation, as well as difficult terrains. However, several wild mushrooms thrive well under such an extreme environment. Despite their abundance, the chemical composition of indigenous mushrooms has not been explored. This study aimed to assess the potential of two wild edible mushrooms from Kargil, Lactarius drassinus and Lactarius controversus, as food supplements by evaluating their nutritional and nutraceutical properties. Nutritional attributes such as total protein, available carbohydrates, soluble sugars, and vitamins were found to be high in the mushroom species. Furthermore, high mineral accumulation and relatively lower antinutrient concentrations resulted in higher bioavailabilities of Zn, Fe, Ca, and Mg. Gas-chromatography–mass-spectrometry-based metabolite profiling revealed that although the two mushroom species showed similar metabolite compositions, their relative concentrations differed. Sugars were the predominant compounds identified in both the species, with sugar alcohols being the major contributor. The second most abundant class of compound in L. drassinus was amino acids, with 5-oxoproline as the major contributor. On the other hand, fatty acids were the second most abundant compounds in L. controversus, with high oleic and linoleic acid concentrations. In the ultra-performance-liquid-chromatography-based quantification of phenolic compounds, chlorogenic acid was found to be highest in in terms of its concentration in both the mushrooms studied, followed by quercetin dihydrate and gallic acid in L. drassinus and L. controversus, respectively. Moreover, high antioxidant activities attributable to their high phenol, flavonoid, and carotenoid concentrations were observed. Overall, the two mushrooms offer well-balanced sources of nutritional and nutraceutical compounds, making them healthy foods. Full article
(This article belongs to the Special Issue Edible Mushroom 3.0)
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