Differences in health-promoting properties in civilisation diseases of Agaricus bisporus fruiting bodies harvested from three flushes

Włodarczyk, Anna; Krakowska, Agata; Lazur, Jan; Sułkowska-Ziaja, Katarzyna; Muszyńska, Bożena

doi:10.2478/fhort-2022-0002

Abstract

A controlled environment and composition of the compost used for the commercial production of Agaricus bisporus can allow fruiting bodies with increased nutritional value to be obtained. The present study aimed first to investigate the content of bioelements in fruiting bodies of A. bisporus harvested from three flushes of cultivation and to estimate which elements are accumulated most effectively by determination of bioconcentration factor (BCF). The second aim of the study is to determine the amount of selected organic compounds in the A. bisporus fruiting bodies harvested from three flushes of cultivation and to evaluate their antioxidant activity. Among the three examined A. bisporus flushes, the first is considered the most valuable, since it was rich in dietary and nutritional substances, and has shown promise of antioxidant and antidepressant activities. The present study is the first to describe a complex evaluation of the content of bioactive substances and antioxidant activity in three different cultivation flushes of A. bisporus fruiting bodies.

References

Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25–30, doi: 10.1016/S0023-6438(95)80008-5.
Open DOI Search in Google Scholar Back to article
Caballero, B., Trugo, L., and Finglas, P. (2003). Encyclopedia of food sciences and nutrition. Retrieved from https://agris.fao.org/agris-search/search.do?recordID=US201300082710
Search in Google Scholar Back to article
Chen, S., Oh, S.-R., Phung, S., Hur, G., Ye, J. J., Kwok, S. L., and Williams, D. (2006). Anti-aromatase activity of phytochemicals in white button mushrooms (Agaricus bisporus). Cancer Research, 66(24), 12026–12034. doi: 10.1158/0008-5472.CAN-06-2206.
Open DOI Search in Google Scholar Back to article
Chen, S.-Y., Ho, K.-J., Hsieh, Y.-J., Wang, L.-T., and Mau, J.-L. (2012). Contents of lovastatin, g-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia. LWT – Food Science and Technology, 47, 274–278.
Search in Google Scholar Back to article
Czapski, J. (2005). Antioxidant activity and phenolic content in some strains of mushrooms (Agaricus bisporus). Vegetable Crops Research Bulletin, 62, 165–173.
Search in Google Scholar Back to article
Drori, A., Shabat, Y., Ben Ya’acov, A., Danay, O., Levanon, D., Zolotarov, L., and Ilan, Y. (2016). Extracts from Lentinula edodes (Shiitake) edible mushrooms enriched with vitamin d exert an anti-inflammatory hepatoprotective effect. Journal of Medicinal Food, 19(4), 383–389, doi: 10.1089/jmf.2015.0111.
Open DOI Search in Google Scholar Back to article
Dubost, N. J., Ou, B., and Beelman, R. B. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chemistry, 105(2), 727–735, doi: 10.1016/j.foodchem.2007.01.030.
Open DOI Search in Google Scholar Back to article
Emmons, C. L., Peterson, D. M., and Paul, G. L. (1999). Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry, 47(12), 4894–4898, doi: 10.1021/jf990530i.
Open DOI Search in Google Scholar Back to article
Ferreira, I., Barros, L., and Abreu, R. (2009). Antioxidants in wild mushrooms. Current Medicinal Chemistry, 16(12), 1543–1560, doi: 10.2174/092986709787909587.
Open DOI Search in Google Scholar Back to article
Grzywacz, A., Gdula-Argasińska, J., Muszyńska, B., Tyszka-Czochara, M., Librowski, T., and Opoka, W. (2015). Metal responsive transcription factor 1 (MTF-1) regulates zinc dependent cellular processes at the molecular level. Acta Biochimica Polonica, 62(3), doi: 10.18388/abp.2015_1038.
Open DOI Search in Google Scholar Back to article
Jurak, E., Patyshakuliyeva, A., De Vries, R. P., Gruppen, H., and Kabel, M. A. (2015). Compost grown Agaricus bisporus lacks the ability to degrade and consume highly substituted xylan fragments. PLoS ONE, 10(8), e0134169, doi: 10.1371/journal.pone.0134169.
Open DOI Search in Google Scholar Back to article
Kała, K., Kryczyk-Poprawa, A., Rzewińska, A., and Muszyńska, B. (2020). Fruiting bodies of selected edible mushrooms as a potential source of lovastatin. European Food Research and Technology, 246(4), 713–722, doi: 10.1007/s00217-020-03435-w.
Open DOI Search in Google Scholar Back to article
Krakowska, A., Reczyński, W., and Muszyńska, B. (2016). Optimization of the liquid culture medium composition to obtain the mycelium of Agaricus bisporus rich in essential minerals. Biological Trace Element Research, 173(1), 231–240, doi: 10.1007/s12011-016-0638-y.
Open DOI Search in Google Scholar Back to article
Labus, K., Turek, A., Liesiene, J., and Bryjak, J. (2011). Efficient Agaricus bisporus tyrosinase immobilization on cellulose-based carriers. Biochemical Engineering Journal, 56(3), 232–240, doi: 10.1016/j.bej.2011.07.003.
Open DOI Search in Google Scholar Back to article
Liu, J., Jia, L., Kan, J., and Jin, C. H. (2013). In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus). Food and Chemical Toxicology, 51(1), 310–316, doi: 10.1016/j.fct.2012.10.014.
Open DOI Search in Google Scholar Back to article
Muszyńska, B., Grzywacz-Kisielewska, A., Kała, K., and Gdula-Argasińska, J. (2018). Anti-inflammatory properties of edible mushrooms: A review. Food Chemistry, 243, 373–381, doi: 10.1016/j.foodchem.2017.09.149.
Open DOI Search in Google Scholar Back to article
Muszyńska, B., Kała, K., Rojowski, J., Grzywacz, A., and Opoka, W. (2017). Composition and biological properties of Agaricus bisporus fruiting bodies – A review. Polish Journal of Food and Nutrition Sciences, 67(3), 173–181, doi: 10.1515/pjfns-2016-0032.
Open DOI Search in Google Scholar Back to article
Muszyńska, B., Kała, K., Sułkowska-Ziaja, K., Krakowska, A., and Opoka, W. (2016). Agaricus bisporus and its in vitro culture as a source of indole compounds released into artificial digestive juices. Food Chemistry, 199, 509–515, doi: 10.1016/j.foodchem.2015.12.041.
Open DOI Search in Google Scholar Back to article
Muszyńska, B., Łojewski, M., Rojowski, J., Opoka, W., Sułkowska-Ziaja, K., and Ekiert, H. (2015b). Natural products of relevance in the prevention and supportive treatment of depression. Psychiatria Polska, 49(3), 435–453, doi: 10.12740/PP/29367.
Open DOI Search in Google Scholar Back to article
Muszyńska, B., Krakowska, A., Sułkowska-Ziaja, K., Opoka, W., Reczyński, W., and Baś, B. (2015a). In vitro cultures and fruiting bodies of culinary-medicinal Agaricus bisporus (white button mushroom) as a source of selected biologically-active elements. Journal of Food Science and Technology, 52(11), 7337–7344, doi: 10.1007/s13197-015-1830-3.
Open DOI Search in Google Scholar Back to article
Ndungutse, V., Mereddy, R., and Sultanbawa, Y. (2015). Bioactive properties of mushroom (Agaricus bisporus) stipe extracts. Journal of Food Processing and Preservation, 39(6), 2225–2233, doi: 10.1111/jfpp.12467.
Open DOI Search in Google Scholar Back to article
Novaes, M. R. C. G., Valadares, F., Reis, M. C., Gonçalves, D. R., and Menezes, M. Da C. (2011). The effects of dietary supplementation with Agaricales mushrooms and other medicinal fungi on breast cancer: Evidence-based medicine. Clinics, 66, 2133–2139, doi: 10.1590/S1807-59322011001200021.
Open DOI Search in Google Scholar Back to article
Rai, S. N., Mishra, D., Singh, P., Vamanu, E., and Singh, M. P. (2021). Therapeutic applications of mushrooms and their biomolecules along with a glimpse of in silico approach in neurodegenerative diseases. Biomedicine and Pharmacotherapy, 137, 111377, doi: 10.1016/j.biopha.2021.111377.
Open DOI Search in Google Scholar Back to article
Spencer, D. (1985). Mushroom, its history and importance. In P. Flegg, D. Spencer, and D. Wood (Eds), The biology and technology of the cultivated mushroom (pp. 1–8). Chichester, UK: John Wiley & Sons Ltd.
Search in Google Scholar Back to article
Stepien, M., O’mahony, L., O'sullivan, A., Collier, J., Fraser, W. D., Gibney, M. J., and Brennan, L. (2013). Human and clinical nutrition: Effect of supplementation with vitamin D2-enhanced mushrooms on vitamin d status in healthy adults. Journal of Nutritional Science, 2, 1–9, doi: 10.1017/jns.2013.22.
Open DOI Search in Google Scholar Back to article
Sułkowska-Ziaja, K., Szewczyk, A., Galanty, A., Gdula-Argasińska, J., and Muszyńska, B. (2018). Chemical composition and biological activity of extracts from fruiting bodies and mycelial cultures of Fomitopsis betulina. Molecular Biology Reports, 45(6), 2535–2544, doi: 10.1007/s11033-018-4420-4.
Open DOI Search in Google Scholar Back to article
Szewczyk, B., Pochwat, B., Muszyńska, B., Opoka, W., Krakowska, A., Rafało-Ulińska, A., and Nowak, G. (2019). Antidepressant-like activity of hyperforin and changes in BDNF and zinc levels in mice exposed to chronic unpredictable mild stress. Behavioural Brain Research, 372, 112045, doi: 10.1016/j.bbr.2019.112045.
Open DOI Search in Google Scholar Back to article
Włodarczyk, A., Krakowska, A., Sułkowska-Ziaja, K., Suchanek, M., Zięba, P., Opoka, W., and Muszyńska, B. (2020). Pleurotus spp. mycelia enriched in magnesium and zinc salts as a potential functional food. Molecules, 26(1), 162, doi: 10.3390/molecules26010162.
Open DOI Search in Google Scholar Back to article
Yuan, J.-P., Kuang, H.-C., Wang, J.-H., and Liu, X. (2008). Evaluation of ergosterol and its esters in the pileus, gill, and stipe tissues of agaric fungi and their relative changes in the comminuted fungal tissues. Applied Microbiology and Biotechnology, 80(3), 459–465, doi: 10.1007/s00253-008-1589-9.
Open DOI Search in Google Scholar Back to article
Zhang, L., Liu, Z., Sun, Y., Wang, X., and Li, L. (2020). Combined antioxidant and sensory effects of active chitosan/zein film containing α-tocopherol on Agaricus bisporus. Food Packaging and Shelf Life, 24, 100470, doi: 10.1016/j.fpsl.2020.100470.
Open DOI Search in Google Scholar Back to article
Zhou, T., Liu, Q., Jiang, W., and Chen, N. (2014). A new strategy for quantitative analysis of ergothioneine in fermentation broth by high-performance liquid chromatography; (RP-HPLC). Lecture Notes in Electrical Engineering, 249 LNEE (Vol. 1), 313–321, doi: 10.1007/978-3-642-37916-1_32.
Open DOI Search in Google Scholar Back to article

Differences in health-promoting properties in civilisation diseases of Agaricus bisporus fruiting bodies harvested from three flushes

Abstract

Paradigm

My account