Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus
Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2019-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2730 |
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| author | Sanem Bulam Nebahat Şule Üstün Aysun Pekşen |
| author_facet | Sanem Bulam Nebahat Şule Üstün Aysun Pekşen |
| author_sort | Sanem Bulam |
| collection | DOAJ |
| description | Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values. |
| format | Article |
| id | doaj-art-e7d2c996c8794f8fa2c23aad48527a82 |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e7d2c996c8794f8fa2c23aad48527a822025-08-20T02:03:52ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-12-017122054206110.24925/turjaf.v7i12.2054-2061.27301374Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatusSanem Bulam0Nebahat Şule Üstün1Aysun Pekşen2Department of Food Engineering, Faculty of Engineering, Giresun University, Güre Campus, 28200 GiresunDepartment of Food Engineering, Faculty of Engineering, Ondokuz Mayıs University, Kurupelit Campus, 55139, Atakum/SamsunDepartment of Horticulture, Faculty of Agriculture, Ondokuz Mayıs University, Kurupelit Campus, Atakum/Samsun 55139Because of its high nutritional value and pharmaceutical effects, oyster mushroom (Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm.) is collected from nature and cultivated in large scale. This therapeutic mushroom is consumed as a functional food or food additive in soups, cereal and dairy products, and commercially used in nutraceuticals and dietary supplements. The mycochemicals including polysaccharides (crude fiber and β-glucans), essential amino acids, ergothioneine, peptides, (glyco)proteins, lectins, phenolic compounds, polyketides (lovastatin), (tri)terpenoids, and enzymes are naturally found in the fruiting bodies and mycelial biomass of P. ostreatus. The major bioactive compounds concentration of this mushroom may be increased by modification of the substrate composition and cultivation or postharvest conditions. The goal of this review is to evaluate the results of the studies about the biochemical composition and medicinal properties of edible wild and cultivated P. ostreatus. Furthermore, the advanced novel cultivation techniques, biotechnological processes, and postharvest treatments were given in order to increase its nutritional and nutraceutical values.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2730medicinalnutraceuticalfoodoyster mushroompleurotus ostreatus |
| spellingShingle | Sanem Bulam Nebahat Şule Üstün Aysun Pekşen Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus Turkish Journal of Agriculture: Food Science and Technology medicinal nutraceutical food oyster mushroom pleurotus ostreatus |
| title | Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus |
| title_full | Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus |
| title_fullStr | Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus |
| title_full_unstemmed | Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus |
| title_short | Evaluation of Nutritional and Medicinal Values of Edible Wild and Cultivated Pleurotus ostreatus |
| title_sort | evaluation of nutritional and medicinal values of edible wild and cultivated pleurotus ostreatus |
| topic | medicinal nutraceutical food oyster mushroom pleurotus ostreatus |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2730 |
| work_keys_str_mv | AT sanembulam evaluationofnutritionalandmedicinalvaluesofediblewildandcultivatedpleurotusostreatus AT nebahatsuleustun evaluationofnutritionalandmedicinalvaluesofediblewildandcultivatedpleurotusostreatus AT aysunpeksen evaluationofnutritionalandmedicinalvaluesofediblewildandcultivatedpleurotusostreatus |