Antioxidant compounds of the edible mushroom Pleurotus ostreatus
Mushrooms have been used since centuries in many ancient cultures as source of food and medicine. However, until now the therapeutic values of mushrooms position this group of macrofungi as one of the major component in traditional medicine practice especially in South East Asia and China. Of differ...
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my.utm.819702019-10-08T01:06:53Z http://eprints.utm.my/id/eprint/81970/ Antioxidant compounds of the edible mushroom Pleurotus ostreatus Selvamani, Shanmugaprakasham Ali El-Enshasy, Hesham Dailin, Daniel Joe Abd. Malek, Roslinda Hanapi, Siti Zulaiha Ambehabati, Kugan Kumar Sukmawati, Dalia Ong, Mei Leng Moloi, Neo TP Chemical technology Mushrooms have been used since centuries in many ancient cultures as source of food and medicine. However, until now the therapeutic values of mushrooms position this group of macrofungi as one of the major component in traditional medicine practice especially in South East Asia and China. Of different species of known mushrooms, Pleurotus spp. is widely known as part of food chain based on its high nutritional value. However, of the more than 70 species known, only few species are cultivated in mass production and used such as P. ostreatus, P. florida, and P. ajor-caju. However, P. ostreatus (widely known as oyster mushroom) received more attention in food industries based on its high growth rate and ease of cultivation using different substrates. This mushroom is rich of wide range of bioactive molecules of proven medicinal values with many therapeutic activities as anticancer, immunomodulatory, antiapoptotic, anti hypocholesterolemic, anti hyperglycemic, antimicrobial, anti-inflammatory, anti-osteoporetic, and many others. This work focuses on reviewing on the different classes of oyster mushroom bioactive compounds of antioxidant activities such as phenolics, beta carotene, lycopene, ascorbic acid, tocopherols, and ergosterols. This review provides also comprehensive information on the recent research to enhance the antioxidant properties through alteration of the cultivation strategy and addition of some compounds during the cultivation of P. ostreatus. Lifescience Global 2018 Article PeerReviewed Selvamani, Shanmugaprakasham and Ali El-Enshasy, Hesham and Dailin, Daniel Joe and Abd. Malek, Roslinda and Hanapi, Siti Zulaiha and Ambehabati, Kugan Kumar and Sukmawati, Dalia and Ong, Mei Leng and Moloi, Neo (2018) Antioxidant compounds of the edible mushroom Pleurotus ostreatus. International Journal Of Biotechnology For Wellness, 7 (1). pp. 1-14. ISSN 1927-3037 https://www.lifescienceglobal.com/pms/index.php/ijbwi/article/view/5634 |
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TP Chemical technology Selvamani, Shanmugaprakasham Ali El-Enshasy, Hesham Dailin, Daniel Joe Abd. Malek, Roslinda Hanapi, Siti Zulaiha Ambehabati, Kugan Kumar Sukmawati, Dalia Ong, Mei Leng Moloi, Neo Antioxidant compounds of the edible mushroom Pleurotus ostreatus |
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Mushrooms have been used since centuries in many ancient cultures as source of food and medicine. However, until now the therapeutic values of mushrooms position this group of macrofungi as one of the major component in traditional medicine practice especially in South East Asia and China. Of different species of known mushrooms, Pleurotus spp. is widely known as part of food chain based on its high nutritional value. However, of the more than 70 species known, only few species are cultivated in mass production and used such as P. ostreatus, P. florida, and P. ajor-caju. However, P. ostreatus (widely known as oyster mushroom) received more attention in food industries based on its high growth rate and ease of cultivation using different substrates. This mushroom is rich of wide range of bioactive molecules of proven medicinal values with many therapeutic activities as anticancer, immunomodulatory, antiapoptotic, anti hypocholesterolemic, anti hyperglycemic, antimicrobial, anti-inflammatory, anti-osteoporetic, and many others. This work focuses on reviewing on the different classes of oyster mushroom bioactive compounds of antioxidant activities such as phenolics, beta carotene, lycopene, ascorbic acid, tocopherols, and ergosterols. This review provides also comprehensive information on the recent research to enhance the antioxidant properties through alteration of the cultivation strategy and addition of some compounds during the cultivation of P. ostreatus. |
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Article |
author |
Selvamani, Shanmugaprakasham Ali El-Enshasy, Hesham Dailin, Daniel Joe Abd. Malek, Roslinda Hanapi, Siti Zulaiha Ambehabati, Kugan Kumar Sukmawati, Dalia Ong, Mei Leng Moloi, Neo |
author_facet |
Selvamani, Shanmugaprakasham Ali El-Enshasy, Hesham Dailin, Daniel Joe Abd. Malek, Roslinda Hanapi, Siti Zulaiha Ambehabati, Kugan Kumar Sukmawati, Dalia Ong, Mei Leng Moloi, Neo |
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Selvamani, Shanmugaprakasham |
title |
Antioxidant compounds of the edible mushroom Pleurotus ostreatus |
title_short |
Antioxidant compounds of the edible mushroom Pleurotus ostreatus |
title_full |
Antioxidant compounds of the edible mushroom Pleurotus ostreatus |
title_fullStr |
Antioxidant compounds of the edible mushroom Pleurotus ostreatus |
title_full_unstemmed |
Antioxidant compounds of the edible mushroom Pleurotus ostreatus |
title_sort |
antioxidant compounds of the edible mushroom pleurotus ostreatus |
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Lifescience Global |
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2018 |
url |
http://eprints.utm.my/id/eprint/81970/ https://www.lifescienceglobal.com/pms/index.php/ijbwi/article/view/5634 |
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1651866587642200064 |