STM Journals Peer-reviewed research from Consortium e-Learning Network

International Journal of Fungi Review Article

An illustration of review on Morphology and Medicinal aspects of Mushroom Cultivated worldwide

  1. Babita Kumari Department of Environmental Science, Moti Lal Nehru College University of Delhi South Campus,
  2. Sangeeta Pal Department of Zoology, Brahmanand Degree College, The Mall, Kanpur Nagar
  3. Hitesh Solanki Department of Botany, Gujarat University, Ahmedabad

Abstract

Mushrooms are accepted as a superfood that provides a high content of nutrients. It offers many health benefits. Mushrooms can be enjoyed at various times but including them as part of a balanced meal in our daily routine. The consumption of mushrooms is becoming popular day by day as an unbalanced diet of people in developing countries. Fresh mushrooms, reported to have a high water content, are an effective way to both prolong their shelf life. They preserve their flavor and nutrients for a long day. In India, Bihar, Punjab, Himachal Pradesh, Rajasthan, Haryana, Uttar Pradesh, and Jammu & Kashmir are the major producing states with 90% of production. Button mushrooms are grown in temperate regions of India. Button, oyster, sap, and rice grass mushrooms are grown in tropical and subtropical climates. Under controlled conditions, button mushroom plants can be harvested 2–3 times a year, while seasonal mushrooms are harvested once a year. There is now an increased demand for mushrooms in the market. Additionally, out of different types of mushrooms, button mushrooms are highly grown in small fields, which boosts their popularity. They are a staple diet of health-conscious people all over the world. Mushrooms are the subsequent production throughout the world. Scientists reported approximately 7,000 different species, of which 1300 species seem to be edible. The entrepreneur always tries to promote his profits through innovation. Innovation links to solve the problem by using capabilities. The rising demand for mushrooms popularity among vegetarians is increasing day by day. However, now a day the minimum cost of Indian mushrooms in the international market seems to be more attractive to consumers. The objective of this review is to assess the demand for mushrooms in the global market. It’s a delicious, medicinal, and nutritionally healthy concept.

Keywords

References (26)

  1. Aida FMNA, Shuhaimi M, Yazid M, Maaruf AG. Mushroom as a potential source of prebiotics: a review. Trends in Food Science & Technology. 2009;20(11-12):567-575. doi:10.1016/j.tifs.2009.07.007
  2. Alves M, Ferreira I, Dias J, Teixeira V, Martins A, Pintado M. A Review on Antimicrobial Activity of Mushroom (Basidiomycetes) Extracts and Isolated Compounds. Planta Medica. 2012;78(16):1707-1718. doi:10.1055/s-0032-1315370
  3. Chang ST, Miles PG. Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact. 2nd Boca Raton, Fla, USA: CRC Press; 2008.
  4. BARROS L, BAPTISTA P, CORREIA D, CASAL S, OLIVEIRA B, FERREIRA I. Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chemistry. 2007;105(1):140-145. doi:10.1016/j.foodchem.2007.03.052
  5. Daba AS, Ezeronye OU. Anti-cancer effect of polysaccharides isolated from higher basidiomycetes mushrooms. African J Biotechnol. 2003;2(12):272–278. doi:5897/AJB2003.000-1123.
  6. Ergönül PG, Akata I, Kalyoncu F, Ergönül B. Fatty acid compositions of six wild edible mushroom species. Sci World J. 2013;2013:4. doi:10.1155/2013/163964.163964.
  7. Flegg PB, Maw G. Mushrooms and their possible contribution to the world. Mushroom J. 1997;48:395–403.
  8. Ferreira I, Barros L, Abreu R. Antioxidants in Wild Mushrooms. Current Medicinal Chemistry. 2009;16(12):1543-1560. doi:10.2174/092986709787909587
  9. Guillamón E, García-Lafuente A, Lozano M, D´Arrigo M, Rostagno MA, Villares A, et al. Edible mushrooms: Role in the prevention of cardiovascular diseases. Fitoterapia. 2010;81(7):715-723. doi:10.1016/j.fitote.2010.06.005
  10. Hung PV, Nhi NNY. Nutritional composition and antioxidant capacity of several edible mushrooms grown in the Southern Vietnam. Int Food Res J. 2012;19(2):611–615.
  11. Jagadish LK, Shenbhagaraman R, Venkatakrishnan V, Kaviyarasan V. Studies on the phytochemical, antioxidant and antimicrobial properties of three indigenous Pleurotus species. J Mol Biol Biotechnol. 2008;1:20–29
  12. Jedinak A, Dudhgaonkar S, Wu QL, Simon J, Sliva D. Anti-inflammatory activity of edible oyster mushroom is mediated through the inhibition of NF-κB and AP-1 signaling. Nutr J. 2011;10:52. doi:10.1186/1475–2891–10–52.
  13. Kanagasabapathy G, Malek SNA, Kuppusamy UR, Vikineswary S. Chemical Composition and Antioxidant Properties of Extracts of Fresh Fruiting Bodies of Pleurotus sajor-caju (Fr.) Singer. Journal of Agricultural and Food Chemistry. 2011;59(6):2618-2626. doi:10.1021/jf104133g
  14. Kalač P. A review of chemical composition and nutritional value of wild‐growing and cultivated mushrooms. Journal of the Science of Food and Agriculture. 2012;93(2):209-218. doi:10.1002/jsfa.5960
  15. Kumari B, Hitesh Solanki. Comprehensive study on different species of mushroom cultivation in adjacent parts of India with short scientific approaches. J Chem Bio Phy Sci. 2020;10(4):525–535.
  16. Lavi I, Friesem D, Geresh S, Hadar Y, Schwartz B. An aqueous polysaccharide extract from the edible mushroom Pleurotus ostreatus induces anti-proliferative and pro-apoptotic effects on HT-29 colon cancer cells. Cancer Letters. 2006;244(1):61-70. doi:10.1016/j.canlet.2005.12.007
  17. Mishra KK, Pal RS, ArunKumar R, Chandrashekara C, Jain SK, Bhatt JC. Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials. Food Chemistry. 2013;138(2-3):1557-1563. doi:10.1016/j.foodchem.2012.12.001
  18. Makropoulou M, Aligiannis N, Gonou-Zagou Z, Pratsinis H, Skaltsounis AL, Fokialakis N. Antioxidant and Cytotoxic Activity of the Wild Edible Mushroom Gomphus clavatus. Journal of Medicinal Food. 2012;15(2):216-221. doi:10.1089/jmf.2011.0107
  19. Mattila P, Könkö K, Eurola M, Pihlava JM, Astola J, Vahteristo L, et al. Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms. Journal of Agricultural and Food Chemistry. 2001;49(5):2343-2348. doi:10.1021/jf001525d
  20. Mori K, Kobayashi C, Tomita T, Inatomi S, Ikeda M. Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii (Eringi), Grifola frondosa (Maitake), and Hypsizygus marmoreus (Bunashimeji) in apolipoprotein E–deficient mice. Nutrition Research. 2008;28(5):335-342. doi:10.1016/j.nutres.2008.03.010
  21. Ouzouni PK, Petridis D, Koller WD, Riganakos KA. Nutritional value and metal content of wild edible mushrooms collected from West Macedonia and Epirus, Greece. Food Chemistry. 2009;115(4):1575-1580. doi:10.1016/j.foodchem.2009.02.014
  22. Patel S, Goyal A. Recent developments in mushrooms as anti-cancer therapeutics: a review. 3 Biotech. 2011;2(1):1-15. doi:10.1007/s13205-011-0036-2
  23. Smiderle FR, Olsen LM, Carbonero ER, Baggio CH, Freitas CS, Marcon R, et al. Anti-inflammatory and analgesic properties in a rodent model of a (1→3),(1→6)-linked β-glucan isolated from Pleurotus pulmonarius. European Journal of Pharmacology. 2008;597(1-3):86-91. doi:10.1016/j.ejphar.2008.08.028
  24. Wasser SP. Current findings, future trends, and unsolved problems in studies of medicinal mushrooms. Applied Microbiology and Biotechnology. 2010;89(5):1323-1332. doi:10.1007/s00253-010-3067-4
  25. S. W. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Applied Microbiology and Biotechnology. 2002;60(3):258-274. doi:10.1007/s00253-002-1076-7
  26. Yu S, Weaver V, Martin K, Cantorna MT. The effects of whole mushrooms during inflammation. BMC Immunology. 2009;10(1). doi:10.1186/1471-2172-10-12