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FOOD SCIENCE AND TECHNOLOGY M USHROOMS C , A P ULTIVATION NTIOXIDANT ROPERTIES H B AND EALTH ENEFITS GRÉGOIRE PESTI EDITOR New York Copyright © 2014 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book. The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers‘ use of, or reliance upon, this material. Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works. Independent verification should be sought for any data, advice or recommendations contained in this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Additional color graphics may be available in the e-book version of this book. Library of Congress Cataloging-in-Publication Data Mushrooms : cultivation, antioxidant properties and health benefits / editors, Grigoire Pesti. pages cm. -- (Food science and technology) Includes index. ISBN:(cid:3)(cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:22)(cid:20)(cid:20)(cid:26)(cid:16)(cid:24)(cid:21)(cid:21)(cid:16)(cid:19)(cid:3)(eBook) 1. Mushrooms--Therapeutic use. 2. Maitake--Therapeutic use. 3. Medicinal plants. I. Pesti, Grigoire, editor of compilation. RM666.M87M87 2014 615.3'296--dc23 2014007727 Published by Nova Science Publishers, Inc. † New York CONTENTS Preface vii Chapter 1 Biological Significance and Medicinal Properties of the Maitake Mushroom 1 Sensuke Konno Chapter 2 The Use of Edible Mushroom Extracts as Bioactive Ingredients to Design Novel Functional Foods with Hypocholesterolemic Activities 43 Alicia Gil-Ramírez and Cristina Soler-Rivas Chapter 3 Mushrooms: Biological Characterization, Antioxidant Properties and Interactions with Human Health 75 Patrícia Molz, Joel Henrique Ellwanger, Daniel Prá and Silvia Isabel Rech Franke Chapter 4 Phytochemistry, Traditional Uses and Health Benefits of the Mushroom Inonotus obliquus (Chaga) 93 Haixia Chen and Jia Wang Chapter 5 Immunomodulatory Effects of Mushroom Extracts and Compounds 119 Tzi Bun Ng and Charlene Cheuk Wing Ng Chapter 6 An Insight into Anti-Diabetic Effects of Mushrooms 141 Bin Du and Baojun Xu Chapter 7 Protective Effects of Mushrooms against Tissue Damage with Emphasis on Neuroprotective, Hepatoprotective and Radioprotective Activities 157 Tzi Bun Ng and Charlene Cheuk Wing Ng Chapter 8 Effects of Mushroom Extracts and Compounds on Experimental Diabetes 175 Tzi Bun Ng and Charlene Cheuk Wing Ng Chapter 9 Antihyperlipidemic Effects of Mushroom Extracts and Compounds 189 Tzi Bun Ng and Charlene Cheuk Wing Ng vi Contents Chapter 10 Mushroom Proteins with Antibacterial, Antifungal, Antiviral, Anti-Parasite and Anti-Insect Activities 199 Jack Ho Wong and Tzi Bun Ng Chapter 11 Micronutrients Benefits of Consumption of the Sclerotium (Tuber) of Pleurotus tuber-regium (Ósū) Mushroom in Southeastern Nigeria 209 Innocent C. Nnorom Chapter 12 Valorization of Coffee-Grounds Supplemented with Wheat Straw by Cultivation of a Pleurotus ostreatus Local Strain 227 Malika Mansour-Benamar, Souhila Aoudia and Nadia Ammar-Khodja Index 243 PREFACE Many of the vast number of mushroom species are available worldwide. They are valued in gourmet traditions around the world for their unique taste, aroma, nutritional value, and medicinal potentials. Many mushroom species are also used in traditional medicines in many countries around the world, including China, Japan, Nigeria, Tibet, etc. Additionally, mushrooms are highly appreciated by many in most communities. Because they are considered as valuable health foods, have acceptable texture and flavor, have low energy content, high proportion of indigestible fiber, and antioxidant constituents. They have good medicinal values, and they contain significant amounts of vitamins, and minerals. This book discusses the cultivation of mushrooms along with the antioxidant properties mushrooms have. The book also provides information on the health benefits edible mushrooms may have on the human body. Chapter 1 - Maitake mushroom (Grifola frondosa) is an edible, medicinal mushroom. It has been extensively studied for the past 30 years, revealing numerous medicinal properties that could provide great health benefits. Those include various physiological benefits ranging from immunomodulatory and antitumor activities to treatment for diabetes, hypertension, hypercholesterolemia, viral infections (hepatitis B and human immunodeficiency virus), and obesity. Two distinct bioactive extracts have been obtained from maitake and are called ―maitake D-fraction‖ and ―maitake SX-fraction‖. A number of scientific studies have been performed on these two maitake derivatives, which are thus well characterized. Maitake D- fraction consists of proteoglucan (protein-bound polysaccharide), or more specifically known as -glucan. This -glucan is an active component of D-fraction and its two major biological activities, immunomodulatory and antitumor, have been the main target for scientific and clinical research. Various in vitro, in vivo, and clinical studies showed that D-fraction was capable of modulating immunologic and hematologic parameters, significantly inhibiting or regressing the cancer cell growth, and even improving the quality of life of cancer patients. In addition, the synergistic potentiation of D-fraction with vitamin C demonstrated in vitro is rather interesting and has clinical implication, because such combination therapy could be performed solely or be used as an adjuvant regimen with current therapies to improve the overall efficacy. As far as the safety of D-fraction is concerned, it has been exempted from a Phase I toxicology test by the US Food and Drug Administration (FDA) and also approved for the Investigational New Drug (IND) application for a Phase II pilot study on patients with advanced cancers. Thus, its safety has been well granted. In contrast, maitake SX-fraction is a water-soluble glycoprotein and has been shown to primarily have hypoglycemic (glucose- lowering), hypotensive (blood pressure-lowering), and cholesterol/lipids-lowering effects in viii Grégoire Pesti various study settings, implying potential prevention or treatment of metabolic disorders, diabetes, and cardiovascular diseases. Particularly, the hypoglycemic effect of SX-fraction has been demonstrated in type 2 diabetic patients and its hypoglycemic mechanism, involving the insulin signal transduction pathway, has also been adequately delineated. Moreover, no adverse effects of SX-fraction have yet been seen in any patients or participants involved in such studies. D-fraction and SX-fraction are described in detail herein, suggesting that maitake is indeed a promising medicinal mushroom with great therapeutic potential. Chapter 2 - Coronary heart disease (CHD) is the leading cause of death in the Western world after cancer according to World Health Organization. Many studies have established that high total-cholesterol levels and low-density lipoprotein (LDL) cholesterol levels are risk factors for CHD and mortality. In public health terms, achieving a reduction in cholesterol by dietary advice is of limited effectiveness. Thus, many investigators have been exploring the possibility of increasing components in the diet which have hypocholesterolaemic effects such as the use of plant sterols (phytosterols) or cereal β-glucans creating new food products with higher levels of these compounds. Both functional products are able to lower cholesterol in serum by reducing its absorption. However, it has been shown that in subjects who were administered β-glucan, the cholesterol biosynthetic pathway was stimulated compared with control subjects. Thus, in order to design a really effective functional food it might be necessary to combine inhibitors of the cholesterol absorption with inhibitors of the cholesterol synthesis. Edible mushrooms are good sources of phytosterol-like structures such as ergosterol, fungisterol, ergosterol peroxides and many other derivatives sharing similar bioactivities as cholesterol displacers during digestion. Moreover, mushrooms also contain specific β-glucans with glycosidic bounding 1-3, 1-6 instead of the typical 1-3, 1-4 of the cereal β-glucans but able to scavenge bile acids as one of the mechanism of action proposed for cereal β-glucans to impair cholesterol absorption. Moreover, some mushroom species also contained specific compounds able to impair the endogenous synthesis of cholesterol by inhibiting the 3- hydroxy-3-methyl-glutaryl CoA reductase (a key-enzyme in the cholesterol metabolism) or acting as reducers by other more complexes mechanisms. Chapter 3 - The cultivation of mushrooms as food and for medicinal use began thousands of years ago. Since then, mushrooms have become among the finest culinary items and most appreciated ingredients worldwide. Furthermore, mushrooms have been viewed as a functional food because they present several previously ignored biological properties. Of the many known edible species of mushrooms, only 20 are cultivated on a large scale worldwide. The production of these species exceeds 6 million tons per year. Information about the composition of foods has become increasingly important to evaluate the quality of the foods. In terms of quality, mushrooms are a demonstrably healthy food, low in calories but high in protein, vitamins, minerals and fiber. The popularity of mushrooms has been demonstrated by the interest of many researchers who have endeavored to study the nutritional and medicinal effects of mushrooms. In this context, the discovery of a variety of biological activities has highlighted the antioxidant power of mushrooms. However, the literature reports adverse effects, side effects and toxicity in animals and in clinical trials related to the species of mushrooms marketed for human consumption. It is known that edible mushrooms do not pose risks to human health if they are adequately stored, processed and properly cultivated and if due care is taken to identify species that can be safely ingested. Additional randomized