TY - JOUR
T1 - Chemical composition and biological properties of Pleurotus spp. cultivated on peat moss and wheat straw
AU - Valenzuela-Cobos, Juan Diego
AU - Rodríguez-Grimón, René Oscar
AU - Zied, Diego Cunha
AU - Grijalva-Endara, Ana
AU - Garcés-Moncayo, María Fernanda
AU - Garín-Aguilar, María Eugenia
AU - Sánchez-Hernández, Abraham
AU - del Toro, Gustavo Valencia
N1 - Publisher Copyright:
© 2019 United Arab Emirates University.
PY - 2019/11/1
Y1 - 2019/11/1
N2 - The productivity parameters of 2 Pleurotus spp. cultivated with two mixtures of wheat straw (WS) and peat moss (MG) were evaluated, the chemical composition of the mushrooms and also the antioxidant, antibacterial activities of hexanic extracts of the fruit bodies were determined. Pleurotus strains were fructified using the mixture 1 (60% of WS + 40% of MG) obtained the highest biological efficiencies, production rates and yields. The strain of Pleurotus ostreatus (XC005) cultivated using the mixture 2 (80% WS + 20% of MG) presented fruit bodies with highest protein content being of 25.28%, and also the strain of Pleurotus djamor (XC007) fructified on the mixture 2 showed mushrooms with highest protein content being of 30.98%. The highest antioxidant effect resulted in the hexanic extract of the Pleurotus ostreatus cultivated on M2 was found using the TBARS inhibition assay (EC50 = 0.12 mg mL-1), while the highest antioxidant activity showed the hexanic extract of the Pleurotus djamor produced on M1 was found using the TBARS inhibition assay (EC50 = 0.21 mg mL-1). The bactericidal effect of the hexanic extracts of Pleurotus ostreatus was obtained between 21.09 to 27.90 mg mL-1, whereas the bacteriostatic activity of the hexanic extracts of Pleurotus djamor was achieved since 19.82 to 30.98 mg mL-1. The results evidenced that the Pleurotus spp. cultivated on the mixture 2 presented highest protein content and better biological properties, encouraging the production of edible fungi strains and their use in the industrial field.
AB - The productivity parameters of 2 Pleurotus spp. cultivated with two mixtures of wheat straw (WS) and peat moss (MG) were evaluated, the chemical composition of the mushrooms and also the antioxidant, antibacterial activities of hexanic extracts of the fruit bodies were determined. Pleurotus strains were fructified using the mixture 1 (60% of WS + 40% of MG) obtained the highest biological efficiencies, production rates and yields. The strain of Pleurotus ostreatus (XC005) cultivated using the mixture 2 (80% WS + 20% of MG) presented fruit bodies with highest protein content being of 25.28%, and also the strain of Pleurotus djamor (XC007) fructified on the mixture 2 showed mushrooms with highest protein content being of 30.98%. The highest antioxidant effect resulted in the hexanic extract of the Pleurotus ostreatus cultivated on M2 was found using the TBARS inhibition assay (EC50 = 0.12 mg mL-1), while the highest antioxidant activity showed the hexanic extract of the Pleurotus djamor produced on M1 was found using the TBARS inhibition assay (EC50 = 0.21 mg mL-1). The bactericidal effect of the hexanic extracts of Pleurotus ostreatus was obtained between 21.09 to 27.90 mg mL-1, whereas the bacteriostatic activity of the hexanic extracts of Pleurotus djamor was achieved since 19.82 to 30.98 mg mL-1. The results evidenced that the Pleurotus spp. cultivated on the mixture 2 presented highest protein content and better biological properties, encouraging the production of edible fungi strains and their use in the industrial field.
KW - Biological properties
KW - Chemical composition
KW - Pleurotus
KW - Productivity
UR - http://www.scopus.com/inward/record.url?scp=85081592944&partnerID=8YFLogxK
U2 - 10.9755/ejfa.2019.v31.i11.2034
DO - 10.9755/ejfa.2019.v31.i11.2034
M3 - Artículo
AN - SCOPUS:85081592944
SN - 2079-052X
VL - 31
SP - 830
EP - 836
JO - Emirates Journal of Food and Agriculture
JF - Emirates Journal of Food and Agriculture
IS - 11
ER -