A Review on Nutraceutical & Nutritional Benefits of Mushrooms

 

Abstract:

Mushrooms have always been an important part of people's diets. Mushrooms are being used more and more in medicines, nutraceuticals, and cosmetics for the benefit of people. There are only 35 types of mushrooms that can be grown for food, but almost 200 wild ones are used for medicine. People who eat fresh mushrooms are taking a nutraceutical, which is different from food or a nutritional supplement. Mushrooms have a very good nutritional profile. They have a lot of vitamin D, protein, and very little fat. Mushrooms have chemicals called phenols that can get rid of free radicals. Among dried mushrooms, myricetin and catechin were found to be the two main flavonoids. Mushrooms from the northwestern region of Portugal contained p-hydroxybenzoic, protocatechuic, cinnamic acid, and p-coumaric. Researchers aggregated the phenolic and flavonoid content of eight edible mushroom species. It can be used in many different ways, including as food and medicine. Mushrooms are nutrient-dense and healthy due to their low fat and calorie content. In addition, they are an excellent source of protein, carbohydrates, and fiber. Vitamin B6, found in mushrooms, is essential for hemoglobin synthesis, along with riboflavin and vitamin B3. Some species of mushrooms have been discovered to be factors of bioactive chemicals in furthermore to their essential nutritional value. One possible nutritional benefit of eating whole mushrooms is to increase one's overall mushroom intake. The study of the mechanisms of action of mushroom extracts will give insight on the unique and intriguing features and activities of diverse mushroom phytochemicals.

Keywords: Mushrooms, nutritional content, antioxidants, anti-inflammatory, phenolic

1. Introduction:

The term "mushroom" refers to any large fungus that can be visible with the visual inspection and picked by hand, whether that is epigeous or hypogeous (Chang, 1982). In recent decades, mushrooms have been utilised by humans as both food and medicine, which is a fascinating connection to consider. Since humans were food gatherers and hunters, according to Cultural Revolution studies, mushrooms have been an essential part of human diets (Wani et al., 2010). Mushrooms are increasingly used for more than just food; they are now being used in medicines, nutraceuticals, and cosmeceuticals for the benefit of humans. It must be predicted that there are around 12,000 different types of mushrooms, but only few are considered to be edible. Though nearly 200 different types of wild mushrooms are used for medicinal purposes, only 35 are cultivated commercially (Sharifi-Rad et al., 2020).

Mushrooms can be used as a meat substitute because of their nutritional content, which is at least on par with that of many vegetables. They also provide taste to otherwise boring dishes. Because of their distinctive texture, perfume, flavor, and overall appeal, mushrooms stand out among other food crops (Alemu, 2014). For people living in underdeveloped nations, mushrooms can be a nutritious addition to their meals. The high water content (90%) of fresh mushrooms makes drying them an excellent method for preserving their flavor and nutrition over a longer period of time. Niacin, riboflavin, thiamine, as well as folate, along with potassium, phosphorus, calcium, and magnesium, are just some of the vitamins and minerals that can be found in mushrooms. Mushrooms contain both iron and copper. However, they are poor in fat and fiber as well as starch (Binjola et al., 2019).  Mushrooms, because of their high fiber, low fat, as well as low starch content, are a healthy food for those with diabetes and obesity. Antioxidant, cardiovascular hypercholesterolemia, antibacterial, hepato-protective, and anticancer properties are also well-known (Khatun, 2012).

The chance of acquiring mild cognitive impairment, a common precursor to Alzheimer's disease, appears to be lower in people who eat mushrooms regularly (more than twice a week) (Feng et al., 2019). Erinacines, dictyophorines, hericenones, isoindolinones, scabronines, sterols, and terpenoids are a collection of substances that may contribute to the proliferation of nerve and brain cells; many more components in mushrooms are unknown (Li et al., 2018).

To complement the need to reduce sodium and energy intake, mushrooms have an exceptional nutrient profile that includes high levels of vitamin D, protein, and very little fat. Fresh mushrooms, biomass dietary supplements, and extracts are all options for supplying mushrooms. A medicinal nutraceutical, as opposed to food or a nutritional supplement, the extracts are nevertheless subject to regulation because they can be classified as either food or medicine depending on numerous circumstances (Fernandes et al., 2021)

2. Nutritional value:

            Selenium, vitamin D2, ergothioneine, vitamin B1, iron, and many other nutrients can be found in mushrooms, making them a good functional food. Any nutrient's accessibility depends on the type of mushroom it comes from (Yokota et al., 2016). Mushrooms contain 0.4 to 2.0 mg/g (dry weight) of ergothioneine (sulfur containing amino acid) (Feeney et al., 2014). According to various studies, good Mushrooms contain a significant amount of dietary selenium, which is well-known for its antioxidant properties. The maximum selenium level is found in Boletus edulis (about 20 g Se/g dry weight). Selenium's bioavailability has been demonstrated in numerous animal model studies. Ergothioneine's bioavailability in humans. Ergosterol is present in mushrooms and is synthesized to micronutrients while sunlight is present. The UV-treated mushroom soup was given to 26 healthy persons with low 25(OH) D levels over the course of two weeks. Results showed that 25(OH) D levels were similar to those achieved with vitamin D2 supplementation and significantly higher than the control (Keegan et al., 2013).

1. Proteins:

            There are many beneficial pharmacological properties associated with the proteins and peptides found in mushrooms, including immunomodulatory, anti-tumor, anti-inflammatory, and anti-microbial effects. Protein content of mushrooms varies depending on pileus size, species, soil properties, and cultivation conditions (Samsudin and Abdullah, 2019). A fatal protein was found in water extracts given to female BALB/c mice at doses more than 2.5 g kg1, which is comparable to 5.0 g powder of Agrocybeaegerita (Jin et al., 2014).

Mushrooms provide 19 to 35 grams of protein per 100 grams of dry weight and are quickly absorbed by the body. The nine essential nutrients that humans require for optimal health are all present in mushrooms in varying amounts. These amino acids include histidine, isoleucine, leucine, lysine, methionine, phenylalanine, and valine. Ornithine, a GABA enhancer found in mushrooms, also helps the liver eliminate toxins (Rathore et al., 2017). Some mushrooms, such as the F. velutipes and certain species of Ganoderma, have been found to have a type of bioactive protein known as fungal immunomodulatory protein (FIPs) (Bao et al., 2018). Mushrooms also have a series of ribosomal enzymes called ribosome inactivating proteins (RIPs) that can render a cell's nucleus inactive by removing all traces of adenosine. The therapeutic properties of bioactive peptides in edible mushrooms, such as antihypertensive, antioxidant, and antibacterial properties, are being identified (Zhou et al., 2020).

2. Antioxidants:

          Despite having a variety of antioxidant enzymes, reduced coenzymes, and phenolic compounds that serve as electron carriers, the density of antioxidant chemicals in mushrooms is truly remarkable. They contain high amounts of vitamins A, C, and E, all of which are known for their powerful antioxidant and redox properties (Sevindik et al., 2020). Water-soluble galactoglucan from P. djamor demonstrated extremely strong reducing power (EC50 of 4.258 mg ml-1) and low IC50 values for DPPH radical scavenging activity (3.83 mg ml-1), hydroxide radical scavenging activity (1.681 mg ml-1), and ABTS radical scavenging activity (0.816 mg ml-1). (Maity et al., 2021). The injection of Morcella esculenta polysaccharide improves hepatic antioxidant enzymes in transgenic mice with lipid peroxidation (Dong et al., 2018). Evidence from the scientific literature suggests that edible mushrooms may be a good way to get your daily dose of antioxidants, which can greatly benefit human health by mitigating the damaging effects of oxidative stress.

3. Lipids:

Ten fatty acids were recognized as saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA). In mushroom lipids, palmitic acid (C16:0) was the most abundant saturated fatty acid, oleic acid (C18:1-9) was the most abundant monounsaturated fatty acid, and linoleic acid was the most abundant polyunsaturated fatty acid (C18:2-6). Depending on mushroom type, the proportions of palmitic (C16:0), oleic (C18:1-9) and linoleic (C18:2-6) acids varied considerably (Kavishree et al., 2008). Edible mushrooms often contain fatty acids, which may help reduce blood cholesterol levels. One interesting fact is that mushrooms are devoid of Trans isomers of unsaturated fatty acids. Ergosterol, which possesses antioxidant qualities, is the most abundant sterol produced by edible mushrooms. Studies have shown that Dietrich Sterols can help lower the risk of cardiovascular disease. Tocopherols are found mostly in lipid fraction and serve as free radicals, caving in peroxyl components produced by various processes, making them natural antioxidants. These antioxidants are quite effective at their job, and they can protect against degenerative diseases, cancer, including cardiovascular disease. Linoleic acid is a crucial fatty acid for human health, playing a role in many different physiological processes such as lowering risk factors for cardiovascular disease, triglycerides, blood pressure, and arthritis (Ferreira et al., 2009).

4. Phenolics:

Phenolic substances, which may be simple phenolic compounds or complex polymers, include an aromatic ring via one or more hydroxyl groups. Patients with allergies and asthma can benefit from their ability to ease symptoms and avoid rashes. Antioxidants and antimicrobials can also be beneficial in preventing the formation of a clot and reducing inflammation. Antioxidant activity has been linked as the primary characteristic of this class of chemicals, which manifests itself as free radical scavengers, metal ion chelators, reducing agents, and singlet oxygen quenchers. Several degenerative disorders, including cognitive decline, cancer, and heart disease, can be prevented through the usage of phenolic chemicals. This attribute contributes to their ability to neutralize free radicals and reactive oxygen species. The oxidation process, which leads to the release of energy, is vital to life. However, certain human diseases have been linked to free radicals. Mushrooms contain phenolic chemicals that have the ability to effectively neutralize free radicals. The researchers evaluated the total phenolic and flavonoid content of eight edible mushroom varieties. Dried mushrooms have been found to have phenolic levels ranging from 1-6 mg/g, with myricetin and catechin being the most abundant flavonoids. The largest concentrations of phenolic compounds were found in B. edulis and A. bisporus, and the highest concentration of flavonoids was found in L. deliciosus. The remaining species, with the exception of A. bisporus, C. gambosa, and P. ostreatus, contained only trace amounts of flavonoids. It was discovered that the polyphenolic fraction of five wild mushrooms collected in Portugal's northeast had cinnamic acid, protocatechuic, p-coumaric, and p-hydroxybenzoic (Heleno et al., 2012).

3. Nutraceutical value:

    In both animal and human research, medicinal mushrooms have been proven to have anticancer effects due to the presence of polysaccharide protein complexes or bioactive polysaccharides. The immunotherapeutic benefits of a variety of these mushroom polymers, including their ability to prevent the growth of and kill cancer cells, have been previously documented. Several polysaccharide compounds found in mushrooms have progressed through laboratory testing and have now been widely and successfully utilized to treat a wide range of malignancies and other illnesses across Asia. Select mushrooms have been credited with 126 different medicinal effects (Waser, 2011). Some of the pharmacological qualities and physiological benefits linked with mushrooms include bioregulation (immune augmentation), maintaining homeostasis and biorhythm regulation, therapy for a variety of diseases, and inhibition from developing life-threatening conditions i.e. cancer, stroke and heart attack. Mushrooms are also anti-cancer, anti-viral, anti-bacterial, hepatoprotective, diabetic, hypolipidemic, antithrombotic, and hypotensive (Wasser and Weis, 1999). Some of them are given below:

1. Anti-tumorous:

    Because of the wide range of chemical structures seen in anti-tumor polysaccharides extracted from various mushrooms, it is difficult to generalize about these compounds' antitumor activity. There is a wide variety of antitumor-active glycosaminoglycans, from homopolymers to complex heteropolymers. By activating the host organism's immunological response, mushroom polysaccharides have anticancer effects, although they do not directly destroy tumor cells. Mice with cancer that were given these drugs survived longer and had significantly smaller tumors. (Zhang et al., 2007).

2. Boost Human Immune System:

    For thousands of years, people have ingested natural items containing fungal -glucans and believed that doing so would enhance their health in general. Because humans do not generate -glucans and our body cells do not recognize them as self-molecules, they elicit combined adaptive immune responses (Yu et al., 2009). These -glucans from fungi have an important effect on the human immune system, bolstering its response to cancer-causing chemicals and poisons while also enhancing its ability to fight off viruses. This assists patients in their recovery from cancer treatments like chemotherapy and radiation. Mid- to late-lifers, those with demanding schedules, and athletes can all benefit from these substances. A hundred grams of dried mushrooms can provide anything from 0.21 to 0.53 grams of protein (Dai et al., 2015).

3. Anti-Inflammatory:

Despite the fact that the amount required to prevent both acute and chronic inflammation in a rat model is comparable to that of normal Diclofenac, the anti-inflammatory properties of ethanol produced from the mycelium of M. esculents have been well described and are critical. The anti-inflammatory effects of ethyl acetate and methanolic extracts of G. lucidum have been demonstrated in mice utilizing carrageen- and formalin-induced chronic inflammation models. Chloroform produced from G. lucidum has significant anti-inflammatory properties.

4. Improvement and Provision of Quality Life:

    Humans have long used mushrooms for their nutritional and therapeutic properties, whether they came from the wild or were farmed. Mushrooms are a good source of protein, carbs, and fiber, yet are low in calories and fat. Mushrooms are a great source of several nutrients, including the minerals potassium and copper and the B vitamins riboflavin, niacin, and folate. Because of their distinct flavor, they have been used as a food source for millennia. The physiologically active substances found in particular mushrooms have not only been recognized as a valuable food source, but they may also have medicinal significance in traditional Chinese medicine. In mushrooms, phenolic chemicals, sterols, and triterpenes are all bioactive secondary metabolites to be discovered. Several in vitro and in vivo studies have indicated that mushrooms and their bioactive components have anti-tumor, reactive, antiviral, hypocholesterolemic, and hypoglycemic properties. Eating mushrooms or products made from them may improve health.

For food, medicine and nutraceuticals, mushrooms are an important source. They provide several health and nutritional advantages due to the natural phytochemicals and minerals they contain. Humans may see an increase in their immune systems, an anti-cancer effect, and better regulation of their blood lipids and glucose levels as a result of these advantages. There is a good chance that new health benefits of mushrooms will be discovered in the future, and that mushroom cures and products for human ailments may be discovered as well.

5. Conclusion:

In addition to their substantial nutritional value, mushrooms have been found to contain a high concentration of bioactive chemicals in several different species. The current scenario demonstrates the paucity of research on the bioactive constituents of edible, wild, and cultivated mushrooms. Mushrooms are a promising source of nutraceuticals and health benefits, but more research is needed on the compounds that give them their unique properties and novel powers. Including whole mushrooms in one's diet may provide health benefits.

Effective biotechnological strategies for obtaining these substances rely on the enhanced production of bioactive metabolites from mushrooms. Several studies have shown that mushrooms include components with extraordinary potential for preventing and treating a wide range of diseases. Essential nutrients have been found in powdered forms of several species. Like mushroom caps, they are minimal in fat and may be used in calorie-conscious diets. Some formulations may benefit from the addition of antioxidants in an effort to slow down the ageing process brought on by oxidative stress.

Clarifying the fascinating actions and capabilities of different mushroom compounds in the diagnosis and treatment of certain degenerative diseases will require further research into the mechanisms of action of mushroom isolates.

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