Nutritional Benefits of Pink Oyster Mushrooms Grown on Farm Waste

Jenn Hoskins
23rd April, 2024

Nutritional Benefits of Pink Oyster Mushrooms Grown on Farm Waste

Image Source: Natural Science News, 2024

Key Findings

  • In Brazil, pink oyster mushrooms were grown on banana leaf and sugarcane waste, showing high nutrition
  • These mushrooms had high protein and fiber but were low in fat and calories, ideal for healthy diets
  • Grown on sugarcane waste, the mushrooms had more antioxidants, beneficial for preventing disease
In the quest to meet the rising global demand for food, scientists are constantly searching for innovative ways to produce nutritious sustenance in an environmentally friendly manner. A recent study by researchers from the Federal University of Paraíba[1] has shed light on the potential of Pleurotus djamor, commonly known as the pink oyster mushroom, to address this challenge. This mushroom species is particularly intriguing because it can be cultivated on agricultural waste, which not only reduces environmental impact but also adds value to otherwise discarded materials. The study focused on how different substrates, specifically banana leaf and sugarcane bagasse, affect the nutritional quality and antioxidant properties of P. djamor. These substrates are abundant by-products of agriculture and are typically considered waste. The researchers' choice to investigate these materials aligns with the broader scientific community's interest in converting low-quality waste streams into high-quality food[2]. For 120 days, P. djamor mushrooms were grown on these substrates and then dried. The team performed a series of analyses to determine the protein, dietary fiber, lipid content, and total calorie count of the mushrooms. The results indicated that regardless of the substrate used, the mushrooms were high in protein and dietary fiber but low in lipid and caloric content. This finding suggests that P. djamor could be a valuable addition to diets requiring high nutrient density with fewer calories. Moreover, the study delved into the mycochemical properties of the mushrooms, which are the bioactive compounds that contribute to their health benefits. Using techniques such as 1H-NMR, the researchers were able to identify the presence of beneficial compounds like heteropolysaccharides, β-glucans, α-glucans, and oligosaccharides. These substances are known for their positive effects on human health, including immune system support. To assess the antioxidant activity of the mushrooms, the team used an ethanol/water extraction method and a decolorization assay[3]. Antioxidants are vital for protecting the body against oxidative stress, which can lead to chronic diseases. The mushrooms grown on sugarcane bagasse showed the highest levels of total phenolics and flavonoids, which are compounds associated with antioxidant activity. The findings of this study are significant in the context of earlier research. The valorization of waste mushroom substrate (WMS) has been a subject of interest due to its potential applications in agriculture and energy production[4]. The current study extends this concept by demonstrating the direct use of agricultural waste as a substrate for mushroom cultivation, thereby promoting a circular economy[2]. Furthermore, the research underscores the importance of understanding the factors that influence the growth and properties of mushrooms, as highlighted in previous studies on the Pleurotus genus[5]. By optimizing the substrate composition, researchers can potentially enhance the nutritional and medicinal properties of mushrooms. In conclusion, the Federal University of Paraíba's study presents a compelling case for the sustainable production of P. djamor using agricultural residues. The research confirms that these mushrooms retain their nutritional and functional properties when grown on waste substrates. This approach not only offers a strategy to manage agricultural waste but also contributes to a sustainable food production system that can help address the nutritional needs of a growing global population. The implications of this research are far-reaching, with the potential to influence agricultural practices, waste management, and food security initiatives worldwide.

NutritionAgricultureMycology

References

Main Study

1) Nutritional and antioxidant potential of Pleurotus djamor (Rumph. ex Fr.) Boedijn produced on agronomic wastes banana leaves and sugarcane bagasse substrates.

Published 22nd April, 2024

https://doi.org/10.1007/s42770-024-01336-8

Related Studies

2) Mushroom cultivation in the circular economy.

https://doi.org/10.1007/s00253-018-9226-8

3) Antioxidant activity applying an improved ABTS radical cation decolorization assay.

Journal: Free radical biology & medicine, Issue: Vol 26, Issue 9-10, May 1999

4) A review on valorization of oyster mushroom and waste generated in the mushroom cultivation industry.

https://doi.org/10.1016/j.jhazmat.2020.123156

5) Factors affecting mushroom Pleurotus spp.

https://doi.org/10.1016/j.sjbs.2016.12.005


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