Dataset Information

Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value.

ABSTRACT: In several Mediterranean countries, olive pruning residues (OLPRs) are abandoned or burned leading to several environmental problems. Valorization of these agrowastes could be a challenge for the primary decomposer Pleurotus ostreatus, turning them into edible biomass. The OLPR was used alone (OLPR), or in mixtures with wheat straw (WS?:?OLPR 1?:?3 v/v and WS?:?OLPR 3?:?1 v/v). Mycelial colonization was hastened by 3.7 days in WS?:?OLPR 1?:?3 (v/v). Yields were comparable to control (WS) in WS?:?OLPR 3?:?1 (v/v). Organic matter loss decreased with increasing proportions of OLPR in substrates. The nutritional value of mushrooms was improved by lower fat and sodium contents, in WS?:?OLPR 1?:?3 (v/v) and WS?:?OLPR 3?:?1 (v/v), and higher total protein, crude fiber, iron, and total carbohydrates contents in WS?:?OLPR 3?:?1 (v/v), compared with those of control. Polyunsaturated fatty acids, mainly linoleic acid, were the most abundant in mushrooms. Monounsaturated fatty acids increased in mushrooms of the substrates containing OLPR. A good predictive model of partial least square regression analysis showed different relationships of mushroom palmitic, oleic, linolenic, palmitoleic, and stearic acids with substrate composition. Findings suggested the use of OLPR as a supplement to commercial wheat straw and as a tool to reduce the negative impacts of their hazardous disposal on the environment.

SUBMITTER: Abou Fayssal S

PROVIDER: S-EPMC7407021 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value.

Abou Fayssal Sami S Alsanad Mohammed A MA El Sebaaly Zeina Z Ismail Ahmed I H AIH Sassine Youssef N YN

Scientifica 20200714

In several Mediterranean countries, olive pruning residues (OLPRs) are abandoned or burned leading to several environmental problems. Valorization of these agrowastes could be a challenge for the primary decomposer <i>Pleurotus ostreatus</i>, turning them into edible biomass. The OLPR was used alone (OLPR), or in mixtures with wheat straw (WS : OLPR 1 : 3 v/v and WS : OLPR 3 : 1 v/v). Mycelial colonization was hastened by 3.7 days in WS : OLPR 1 : 3 (v/v). Yields were comparable to control (WS) ...[more]

PMID: 32774986

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Project description:Few publications report the occurrence of bacteria associated with fungal cells. The presence of bacteria associated with one strain of Pleurotus ostreatus (Fr.) P. Kumm. was described in the literature. We describe the biodiversity of bacteria associated with eight oyster mushroom strains from Japan, Poland, and the USA. The presence of microorganisms associated with all tested P. ostreatus strains was confirmed using fluorescent microscopy. Among 307 sequences, 233 of clones representing 34 genera and 74 sequences were identified as Bacteria. Most of the bacteria associated with the strain PUSAS were related to E. coli and two clones were related to Cupriavidus genus. The biodiversity of clones isolated from fungal strains originating from Japan and Poland ranged from 15 to 32 different bacterial clones. The most often the bacteria related to genus Curvibacter, Pseudomonas, Bacillus, Cupriavidus, Pelomonas, and Propionibacterium were associated with the strains of fungi mentioned above. Laccase-like (LMCO) genes were identified in whole bacterial DNA isolated from the associated bacteria but β-glucosidase and β-xylanase genes were not detected.Few publications report the occurrence of bacteria associated with fungal cells. The presence of bacteria associated with one strain of Pleurotus ostreatus (Fr.) P. Kumm. was described in the literature. We describe the biodiversity of bacteria associated with eight oyster mushroom strains from Japan, Poland, and the USA. The presence of microorganisms associated with all tested P. ostreatus strains was confirmed using fluorescent microscopy. Among 307 sequences, 233 of clones representing 34 genera and 74 sequences were identified as Bacteria. Most of the bacteria associated with the strain PUSAS were related to E. coli and two clones were related to Cupriavidus genus. The biodiversity of clones isolated from fungal strains originating from Japan and Poland ranged from 15 to 32 different bacterial clones. The most often the bacteria related to genus Curvibacter, Pseudomonas, Bacillus, Cupriavidus, Pelomonas, and Propionibacterium were associated with the strains of fungi mentioned above. Laccase-like (LMCO) genes were identified in whole bacterial DNA isolated from the associated bacteria but β-glucosidase and β-xylanase genes were not detected.

Project description:Context. Pleurotus ostreatus (P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Objectives:The present study investigates the anti-inflammatory potential of P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Materials and Methods. Anti-inflammatory activity was evaluated using suspensions of freeze-dried and powdered (SFDP) P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. in vivo and in vitro assays. Results:At doses of 500-1000?mg/kg, the SFDP of P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. in vitro assays. P < 0.05). Dose-dependent inhibition of NO production was seen with in vitro assays. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. r?=?0.95; P < 0.05). Dose-dependent inhibition of NO production was seen with Discussion and Conclusion. The promising activity of culinary mushroom P.o against inflammation suggests its potential application as a functional food during inflammatory conditions.P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae.

Project description:Reactive oxygen species reacts with numerous molecules in the body system causing oxidative damage, which requires antioxidants to ameliorate. Pleurotus ostreatus, a highly nutritious edible mushroom, has been reported to be rich in bioactive compounds. This study evaluated the comparative antioxidant activity and phytochemical contents of five extracts of P. ostreatus: aqueous (AE), chloroform (CE), ethanol (EE), methanol (ME) and n-hexane (HE). The phytochemical composition and antioxidant activity of the extracts were determined using standard in-vitro antioxidant assay methods. Results showed that the extracts contained alkaloids, tannins, saponins, flavonoids, terpenoids, phenolics, cardiac glycosides, carbohydrates, anthrocyanins, and betacyanins in varied amounts. CE had the highest flavonoid content (104.83 ± 29.46 mg/100 g); AE gave the highest phenol content of 24.14 ± 0.02 mg/100 g; tannin was highest in EE (25.12 ± 0.06 mg/100 g); HE had highest amounts of alkaloids (187.60 ± 0.28 mg/100 g) and saponins (0.16 ± 0.00 mg/100 g). Antioxidant analyses revealed that CE had the best hydroxyl radical activity of 250% at 100 µg/ml and ferric cyanide reducing power of 8495 µg/ml; ME gave the maximum DPPH activity (87.67%) and hydrogen peroxide scavenging activity (65.58%) at 500 µg/ml; EE had the highest nitric oxide radical inhibition of 65.81% at 500 µg/ml and ascorbate peroxidase activity of 1.60 (iU/l). AE had the best total antioxidant capacity (5.27 µg/ml GAE at 500 µg/ml) and ferrous iron chelating activity (99.23% at 100 µg/ml) while HE gave the highest guaiacol peroxidase activity of 0.20(iU/l). The comparative phytochemical and antioxidant characteristics (IC50) of the extracts followed the order: CE > AE > EE > ME > HE. Overall, chloroform was the best extraction solvent for P. ostreatus. The high content of phenolic compounds, flavonoids, and alkaloids in P. ostreatus makes it a rich source of antioxidants and potential candidate for the development of new therapies for a variety of oxidative stress-related disorders.

Project description:The edible oyster mushroom Pleurotus ostreatus is one of the most cultivated species worldwide. Morphogenesis associated with the maturation of fruit bodies is controlled by two unlinked loci of sexual compatibility matA and matB with multiple alleles (tetrapolar system of sexual compatibility). Quantitative analysis of the alleles of mating compatibility loci in 17 natural isolates collected in the Moscow region was performed in mon-mon (monokaryons-monokaryon) and di-mon (dikaryon-monokaryon) crossings. Four monokaryotic testers strains which were heteroallelic at both mating type loci were obtained for each of the five natural mushroom isolates by using original technique of sterile spore prints on Petri dishes and mon-mon crossing. Twelve natural isolates were crossed via di-mon mating with the four monokaryotic testers M-38. Genetic analysis of the alleles of sexual compatibility loci in 17 natural isolates revealed multiple alleles at both loci: at least ten alleles at matA locus and eight alleles at matB locus. Structural organization analysis of the matA locus was performed in silico for homokaryotic strains PC9 and PC15 based on the whole-genome sequencing data available at DOE Joint Genome Institute. The matA locus has an extremely divergent structure: there are one copy of the homeodomain gene hd1 and one copy of the hd2 gene in the PC9 strain, whereas the matA locus of the PC15 strain is composed by two copies of hd1.1 and hd1.2 genes (class HD1 homeodomain proteins) and one copy of hd2 gene (class HD2 proteins). Comprehensive analysis of amino acid sequences of HD1 and HD2 homeodomain proteins demonstrated that the proteins have a globular structure with the nuclear localization and contain a variable N-terminus and a more conserved DNA-binding domain with a specific conserved motif WFXNXR in the third ɑ-helix. The results suggest that multiple alleles of the matA locus of sexual compatibility in basidiomycete fungi is achieved due to both different copy number of the coding hd genes within the locus and the variability of the coding gene sequences.

Dataset Information

Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom Pleurotus ostreatus (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value.

Publications

Valorization of Olive Pruning Residues through Bioconversion into Edible Mushroom <i>Pleurotus ostreatus</i> (Jacq. Ex Fr.) P. Kumm. (1871) of Improved Nutritional Value.

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