Antioxidant Power of Oyster Mushrooms Affected by Growing Materials

Jenn Hoskins
16th June, 2024

Antioxidant Power of Oyster Mushrooms Affected by Growing Materials

Image Source: Natural Science News, 2024

Key Findings

  • A study by Salale University found that the substrate used to grow oyster mushrooms affects their antioxidant capacity
  • Mushrooms grown on a mixed substrate had the highest antioxidant activity and levels of vitamins C and D
  • Barley straw substrate resulted in the lowest antioxidant activity and vitamin levels
Functional constituents in foods are increasingly recognized for their role in promoting health, particularly through their antioxidant capacity. Pleurotus ostreatus, commonly known as the oyster mushroom, is a food rich in these functional constituents. However, the effectiveness of these constituents can be influenced by various factors, including the substrate on which the mushrooms are grown. A recent study conducted by Salale University[1] investigated the antioxidant capacity of P. ostreatus cultivated on different substrates, offering insights into how substrate choice can enhance the mushroom's health benefits. The study compared the antioxidant capacity of P. ostreatus grown on seven different substrates: straws of tef (Trt1), barley (Trt2), and wheat (Trt3), husks of faba bean (Trt4) and field pea (Trt5), sawdust (Trt6), and a mixture of these substrates (Trt7). The researchers measured radical scavenging activity (RSA), vitamin C, and vitamin D levels to assess the antioxidant properties of the mushrooms. The findings revealed that the mixed substrate (Trt7) resulted in the highest RSA at 73.27%, along with significant levels of vitamin C (10.61 mg/100 g) and vitamin D (4.92 mg/100 g). In contrast, the lowest values were observed in the barley straw substrate (Trt2), with an RSA of 44.24%, vitamin C at 5.39 mg/100 g, and vitamin D at 1.21 mg/100 g. These results suggest that a mixed substrate could be an optimal growth medium for producing P. ostreatus with enhanced antioxidant properties. The importance of antioxidant capacity in foods cannot be overstated. Antioxidants help neutralize free radicals, which are unstable molecules that can cause cellular damage and contribute to various diseases. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging method used in this study is a standard way to measure antioxidant activity. It involves assessing how well a substance can donate hydrogen atoms to neutralize free radicals, thereby reducing their potential harm[2]. Previous research has also highlighted the significance of storage conditions on the antioxidant properties of P. ostreatus. A study demonstrated that the antioxidant capacity of oyster mushrooms is influenced by storage temperatures, with optimal antioxidant properties preserved at lower temperatures[3]. This underscores the importance of not only the growth substrate but also the post-harvest handling of mushrooms to maintain their health benefits. Moreover, phenolic compounds, which are minor metabolites found in mushrooms, have been identified as key contributors to their antioxidant and other biological activities. These compounds have shown potential in various health applications, including anti-inflammatory, antitumor, and antimicrobial activities[4]. The current study's focus on substrates aligns with the broader research trend of optimizing mushroom cultivation to enhance these valuable bioactive components. In conclusion, the study from Salale University provides compelling evidence that the choice of substrate significantly impacts the antioxidant capacity of P. ostreatus. By using a mixed substrate, it is possible to cultivate mushrooms with higher levels of beneficial antioxidants, such as vitamin C and vitamin D. This research not only advances our understanding of mushroom cultivation but also offers practical insights for producing functionally superior mushrooms that can contribute to better health.

BiochemPlant ScienceMycology

References

Main Study

1) Antioxidant capacity of Pleurotus ostreatus (Jacq.) P. Kumm influenced by growth substrates.

Published 15th June, 2024

Journal: AMB Express

Issue: Vol 14, Issue 1, Jun 2024

Related Studies

2) Determination of Antioxidants by DPPH Radical Scavenging Activity and Quantitative Phytochemical Analysis of Ficus religiosa.

https://doi.org/10.3390/molecules27041326

3) Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures.

https://doi.org/10.1002/fsn3.644

4) A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective.

https://doi.org/10.1080/10408398.2021.1898335


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