Edible Mushroom: A Potent Producer of Industrial Enzymes (original) (raw)
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Biochemical Investigations of Different Mushroom Species for Their Biotechnological Potential
“Agriculture for Life, Life for Agriculture” Conference Proceedings, 2018
Among bioactive constituents occurring in mushrooms, phenolic compounds focus attention due to their antioxidant activity. Also, a special attention is given to mushrooms secreting extra cellular enzymes such as lignin peroxidases (LiP), manganese peroxidase (MnP) and laccase (Lac), enzymes which can be used in biodegradation processes. The aim of the present study was to investigate ten mushroom species for total phenolic compounds, lignocellulolytic enzymes and for their synthetic dyes decolourisation potential. For this purpose, 70% ethanol extracts of ten dried mushrooms were analysed using spectrophotometric methods. The results revealed that total phenolic compounds in the extracts were the highest in A. campestris, P. ostreatus var. Florida and T. versicolor. Laccase activity showed high values in extracts from P. ostreatus var. Florida, A. campestris, L. edodes, and G. applanatum. Lignin peroxidases (LiP) activity showed high values in extracts from A. campestris, F. velutip...
Enzymatic Profiling of Wild Edible Mushrooms Consumed by the Ethnic Tribes of India
Wild edible macrofungi are known to produce a wide range of biologically active metabolites and enzymes. In the present study, macrofungi consumed by the mycophillic ethnic tribes of India were collected from the local markets and forest habitats and identified based on their morphology. They belonged to ten different species under nine genera and eight families. Amylase, cellulase, protease, tyrosinase and laccase enzymes of the macrofungi were investigated. Two strains of Lactarius showed higher activity of the enzyme laccase and were subjected to further purification and analysis. The partially purified laccases from these two strains showed efficient dye decolourization ability when tested against four different synthetic dyes. The present investigation suggests the potential of these wild edible macrofungi in the production of biotechnologically important enzymes for use in an array of applications from pharmaceuticals to treatment of chemical and biological effluents. Keywords dye decolourization · enzymes · laccase · Lactarius · wild edible macrofungi
Journal of Fungi, 2021
Enzymes have played a crucial role in mankind’s challenges to use different types of biological systems for a diversity of applications. They are proteins that break down and convert complicated compounds to produce simple products. Fungal enzymes are compatible, efficient, and proper products for many uses in medicinal requests, industrial processing, bioremediation purposes, and agricultural applications. Fungal enzymes have appropriate stability to give manufactured products suitable shelf life, affordable cost, and approved demands. Fungal enzymes have been used from ancient times to today in many industries, including baking, brewing, cheese making, antibiotics production, and commodities manufacturing, such as linen and leather. Furthermore, they also are used in other fields such as paper production, detergent, the textile industry, and in drinks and food technology in products manufacturing ranging from tea and coffee to fruit juice and wine. Recently, fungi have been used f...
Transactions of the Royal Society of South Africa, 2021
Mushrooms are universally valued for their dietary and therapeutic significance. Their importance could be attributed to numerous nutritive and dietary substances including polysaccharides, terpenoids, phenolics and other light molecular bioactive compounds. These compounds offer optimal health benefits and have been identified as a potential source of nutritional and medicinal products against several debilitating and food-related disorders. Here, we present an updated synopsis of the medicinal attributes of mushrooms, while also highlighting the technological advancements in their cultivation that have led to the birth of engineered species with improved traits that could alleviate malnourishment and contribute towards food security, offer health benefits, and provide efficient ways of waste management.
Mushrooms are a materialization of a general proverb, 'Medicines and foods have a common origin', in the constitution of both a nutritionally functional food as well as a source of physiologically advantageous medicine. This overview article mostly covers the results obtained from the broad-range studies aimed on physiological, biochemical and food technological significance of varieties and mode of nutrition of mushroom and thus may represent a comprehensive account for physiologists, biochemists and food technologists to propagate their research on still not well known nutraceutical and medicinal importance of certain edible mushrooms. Besides, it would provide new insights into development of novel mushrooms based functional foods as well as valuable medicine ingredients.
The Indian Journal of Agricultural Sciences
One of the most economically viable processes for the bioconversion of many types of lignocellulosic wastes is represented by edible mushroom cultivation. Pleurotus florida is one of the prominent economically cultivated mushrooms with varied abilities to utilize lignocellulose as a growth substrate. Thus, the profile of oxidative and hydrolytic enzymes was measured during the submerged and solid-state fermentation at Punjab Agricultural University, Ludhiana, Punjab during the winter (rabi) season of the year 2020–21. The intracellular activity of laccase (10.23 IU/mg), manganese peroxidase (9.98 IU/mg), cellobiohydrolase (5.46 IU/mg) was best obtained in P. florida on the 14th day. The extracellular activity of laccase (15.43 IU/ml), lignin peroxidase (11.21 IU/ml), endoxylanases (9.22 IU/ml)were found to be highest on the 14th day. P. florida had substantial levels of ligninolytic enzymes during substrate colonization but rapidly diminished during fruit body development. On the ot...
Application of Crude Enzymatic Extract In Mushroom Processing To Recover High Value Products
2021
In the present study, a fungal strain was isolated from mushroom waste dump-site and was described based on the morphological and molecular characteristics. The crude enzymatic extract was prepared by fermenting pineapple peels using the newly isolated fungal strain under solid-state condition. The enzymatic saccharification conditions of mushroom were optimized using the central composite design based on the response surface methodology. The isolate had black colony color, conidial head biseriate and small conidia which are synonymous with Aspergillus niger. The phylogenetic analysis using the rDNA ITS sequencing further revealed that the isolate was identical (≥99%) to A. niger. The crude extract displayed CMCase, Fpase and xylanase activities of 20.73U/mL, 34.57U/mL and 118.03U/mL respectively. The saccharification using the crude extract at optimal conditions of pH 6.5, temperature 50oC, enzyme loading of 5% (v/v) and time of 12h achieved maximum glucose yield of 1.639 mg mL-1 w...
Lignolytic Enzymes Production from Selected Mushrooms
In this paper, ligninase enzymes produced by selected mushrooms have been reported. We collected mushrooms from Western Ghats, most of them were edible food. Thirty samples isolated were tested using a plate assay through direct agar plate assay by using ABTS, decolourisation containing the fifteen isolates were able to decolourise the dye, indicating a lignin-degrading ability. Spectrophotometric enzyme assays from all selected isolates were carried out to examine the production of Ligninolytic enzymes (Laccase, lignin peroxidase and manganese peroxidase). Ten selected isolates produced all three kinds of enzymes tested. Lignolytic enzymes are groups of enzymes these are actively involved in bioremediation.