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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/InterJMedicMush.v5.i4.10
18 pages

Bioactive Components in Button Mushroom Agaricus bisporus (J. Lge) Imbach (Agaricomycetideae) of Nutritional, Medicinal, and Biological Importance (Review)

Robert B. Beelman
Department of Food Science, 116D Borland Laboratory, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, 16802-4507, USA
Daniel J. Royse
Borland Laboratory, Departments of Food Science and Plant Pathology, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802-4507, USA
Naveen Chikthimmah
Departments of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA

RESUMO

Agaricus bisporus (J. Lge) Imbach is the most widely cultivated species of edible mushroom worldwide. However, it is usually considered to be of lesser nutritional and medicinal value than the other mushrooms grown predominantly in Asia. This paper focuses on bioactive components of nutritional and medicinal importance in A. bisporus, and comparisons will be made to Lentinus edodes (Berk.) Singer (shiitake) and Pleurotus ostreatus (Jacq.:Fr.)Kumm. (oyster mushroom), the second and third most cultivated mushrooms. Data show that A. bisporus mushrooms compare favorably, especially when they are harvested at their fully mature stage, as with portabellas (open cap, brown strain). In addition, the bioactive properties of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid (ODA), natural metabolites of most mushrooms, are discussed. These compounds are formed by the action of lipoxygenase and hydroperoxide lyase on linoleic acid when tissues are damaged or disrupted. Emphasis will be placed on the hormonal properties of ODA that stimulate growth and secondary metabolite production by mycelia, and fruiting body formation from mycelia at low concentrations of the dissociated acid. Also, antimicrobial properties of ODA are demonstrated at higher concentrations and at reduced pH values when this oxo-acid is primarily undissociated.


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