اثرات مفید قارچ صدفی روی میزان کلسترول و میزان گلبول های قرمز خون

Effect of Oyster Mushroom (Pleurotus ostreatus) on Cholesterol Level and Red Blood Cell Count

Source: May Anne B. Bautista

Abstract:

This study aimed to determine the effect of Oyster Mushroom (Pleurotus ostreatus on cholesterol level and red blood cell count. The different treatments evaluated were; Treatment 1 Commercial feeds + water (T1), Treatment 2 Pelleted Mushroom (Pillus) + water (T2) and Treatment 3 Pelleted Mushroom (Stipe) + water.

Based on the results of the study, both mushroom parts such as pillus and stipe has a significant effect to cholesterol level and red blood cell count. Cholesterol level decreased in white rats fed with P. ostreatus and red blood cell counts increased.

It was concluded that the white rats fed with P. ostreatus can lower the blood cholesterol level and can be increased red blood cell counts. Therefore, P. ostreatus can be an alternative drug and also be a source of some important vitamins, and minerals that help maintain normal body function.

آنالیز کروماتوگرافیکی عناصر مغذی چند قارچ خوراکی معمول

Chromatographic analysis of macro and micronutrients in the most widely appreciated cultivated mushrooms.

Authors:              Reis, Filipa S.

Issue Date:         2012

Abstract:             

More than 3000 mushrooms are said to be "prime edible species", of which only 100 are cultivated commercially, and only ten of those on an industrial scale. Their global economic value is nevertheless now staggering, and a prime reason for the rise in consumption is the above mentioned combination of their value as a food (equilibrated macro and micronutrient s) [1] as well as their medicinal and nutraceutical values [2,3]. The present work reports and compares the chemical composition and nutritional value of the most consumed species as fresh cultivated mushrooms: Agaricus bisporus (White and Brown mushrooms), Pleurotus ostreatus (Oyster mushroom), Pleurotus eryngil (King oyster mushroom), Lentinula edodes (Shiitake) and Flammulina velutipes (Golden needle mushroom). Nutritional value was accessed through the composition in macronutrients determined following standard procedures; individual profiles in sugars and fatty acids were obtained by HPLC-RI and GC-F ID, respectively. Micronutrients such as vitamin E were also analysed by HPLC-fluorescence. Shiitake revealed the highest levels of macronutrients, unless proteins, as also the highest sugars, tocopherols and PU FA levels, and the lowest SFA content. White and brown mushrooms showed similar macronutrients composition, as also similar values of total sugars, MUFA, PUFA and total tocopherols. Oyster and king oyster mushrooms gave the highest MUFA contents with similar contents in PUFA, MUFA and SFA in both samples. They also revealed similar moisture, ash, carbohydrates and energy values. This study contributes to the elaboration of nutritional databases of the most consumed fungi species worldwide, allowing comparison between them. Moreover it was concluded that cultivated and the wild samples of the same species have different chemical composition, including sugars, fatty acids and tocopherols profiles.

Peer Reviewed:                yes

URI:       http://hdl.handle.net/10198/7349

 اثرات ضد التهابی قارچ صدفی

Anti-Inflammatory Effect of Oyster Mushroom (Pleurotus ostreatus)

Source: Fretzel B. Arenas

Abstract:

This study entitled “Anti-Inflammatory Effect of Oyster Mushroom (Pleurotus ostreatus)” aims to produce an effective anti-inflammatory that can be used in place of the commercial products available in terms of effectiveness but just in a low cost.

The Pleurotus ostreatus with its chitin content was found out that the capacity to cure inflammation. The curing extract was obtained through crude extraction. Shredded mushroom was soaked in a solution of distilled water and 5% Clorox for five minutes. Afterwards the samples were washed three times with distilled water and been founded to get the extract and undergone water bath process. Extract were mixed with egg albumin in a ratio of 1:1.

After the product has been tested, we proved that this mushroom extract was effective in curing simple inflammations like insect bites and minor burns.

مقاله ۲۰۱۲: خصوصیات شیمیایی، مییزان آگاریتن و سلینوم قارچ دکمه ای

Chemical profile, agaritine and selenium content of Agaricus bisporus

ABSTRACT

Chemical profile of the Agaricus bisporus samples were analyzed using GC/MS method in ethanolic extracts. A total of 174 metabolic products were detected, which included 13 significant metabolites between 1.2 to 83 % (w/w); other 13 metabolites at 1% (w/w) and 148 metabolites less than 1% classified into 12 categories. These metabolites had many medicinal activities, which included anti-cancer, anti-cardiovascular diseases, anti-hypercholesterol, anti-microbial, hepatoprotective, human health supporting and immune enhancer. HPLC analysis of water extracts of the A. bisporus samples showed that the spores and gills in the fresh adult mushroom had higher percentage of agaritine mycotoxin than the other parts. These contents were decreased by different treatments especially by boiling, preservation and cooking. The selenium contents (ppb) was measured by Galvanometric analysis and highest content was recorded in fresh whole mushroom sample (0.97) followed by cooked preserved (0.4) and fried sample (0.11).

مقاله ۲۰۱۲: اضافه نمودن میسلیوم قارچ ها به نان و تاثیر آن روی کیفیت نان

Quality of bread supplemented with mushroom mycelia

Abstract

Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality, including specific volume, colour property, equivalent umami concentration (EUC), texture profile analysis, sensory evaluation and functional components, was analysed. Mycelium-supplemented bread was smaller in loaf volume and coloured, and had lower lightness and white index values. White bread contained the lowest amounts of free umami amino acids and umami 5'-nucleotides and showed the lowest EUC value. Incorporating 5% mushroom mycelia into the bread formula did not adversely affect the texture profile of the bread. However, incorporating 5% mushroom mycelia into the bread formula did lower bread's acceptability. After baking, mycelium-supplemented bread still contained substantial amounts of γ-aminobutyric acid and ergothioneine (0.23-0.86 and 0.79-2.10. mg/g dry matter, respectively). Overall, mushroom mycelium could be incorporated into bread to provide its beneficial health effects

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