The Numbers Behind Mushroom Biodiversity

Fungi are among the most diverse groups of organisms on Earth. with a global diversity estimated at 0.8 million to 5.1 million species. They play fundamental ecological roles as decomposers, mutualists, and pathogens, growing in almost all habitats and being important as sources of food and health benefits, income, and to maintain forest health. Global assessment of wild edible fungi indicate the existence of 2327 useful wild species; 2166 edible and 1069 used as food; 470 medicinal species. Several million tonnes are collected, consumed, and sold each year in over 80 countries. The major mushroom-producing countries in 2012 were China, Italy, USA, and The Netherlands, with 80% of the world production, 64% of which came from China. The European Union produces 24% of the world production. Italy is the largest European producer, Poland is the largest exporter, UK the largest importer.Fungi are difficult to preserve and fossilize and due to the poor preservation of most fungal structures, it has been difficult to interpret the fossil record of fungi. Hyphae, the vegetative bodies of fungi, bear few distinctive morphological characteristicss, and organisms as diverse as cyanobacteria, eukaryotic algal groups, and oomycetes can easily be mistaken for them (Taylor & Taylor 1993). Fossils provide minimum ages for divergences and genetic lineages can be much older than even the oldest fossil representative found. According to Berbee and Taylor (2010), molecular clocks (conversion of molecular changes into geological time) calibrated by fossils are the only available tools to estimate timing of evolutionary events in fossil‐poor groups, such as fungi. The arbuscular mycorrhizal symbiotic fungi from the division Glomeromycota, generally accepted as the phylogenetic sister clade to the Ascomycota and Basidiomycota, have left the most ancient fossils in the Rhynie Chert of Aberdeenshire in the north of Scotland (400 million years old). The Glomeromycota and several other fungi have been found associated with the preserved tissues of early vascular plants (Taylor et al. 2004a). Fossil spores from these shallow marine sediments from the Ordovician that closely resemble Glomeromycota spores and finely branched hyphae arbuscules within plant cells were clearly preserved in cells of stems of a 400 Ma primitive land plant, Aglaophyton, from Rhynie chert 455–460 Ma in age (Redecker et al. 2000; Remy et al. 1994) and from roots from the Triassic (250–199 Ma) (Berbee & Taylor 2010; Stubblefield et al. 1987).info:eu-repo/semantics/publishedVersio

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

BACKGROUND: The physical properties, proximate composition, mineral and vitamin contents, and estimated volatile components of Portobello mushroom, Agaricus bisporus (brown), were analyzed in three flushes and at two different harvest times. The results showed different trends in the flushes and harvest terms studied. RESULTS: The mean values of texture, diameter, and protein of the harvested produce were 1.78-1.97 kg mm(-2) 4.67 - 5.02 cm, and 4.18-3.31% wet weight basis (wb), respectively. The mean Zn, Fe, P, Mg, K, Na, and Ca contents of both harvests (mg kg(-1) wb) were 8.15-7.07,7.40-7.96, 1180.93-1038.69, 88.05-76.29, 213.29-238.82, 2652.0-2500.89, and 534.2-554.80, respectively. In terms of vitamin C, folic acid, thiamin, riboflavin, and niacin, the mean contents (mg kg(-1) wb) were 6.75-3.97, 0.09-0.08, 0.085-0.09, 0.27-0.29, and 3.62-2.94, respectively. The estimated volatile components comprised 18- or 16-carbon compounds such as octadecanoic acid, hexadecanoic acid derivatives, and other important volatiles like di-limonene, n-nonane, benzendicarboxylic acid, and cis-linoleic acid esters. CONCLUSION: Nutritive contents and estimated volatiles of Portobello mushroom were evaluated in detail at different stages. (C) 2009 Society of Chemical Industr

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Nuts have high nutritive value and have different kinds of consumption properties in some food treatments such as salting, roasting, vacuum packaging or under inert gas. The quality of nuts are affected by biochemical changes such as oxidation and rancidity in nut oils, which contain polyunsaturated fatty acids. In this research, the nutrients, proximate composition and minerals, and biochemical changes in nuts were determined according to consumption types: hazelnuts (Corylus avelana L.), peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.). In Turkey, the consumption types of nuts depend on some food treatments such as roasting, salting, vacuum packaging and eating habits such as shelled, unshelled, unroasted and even fresh nuts or combinations of them. The storage periods of the samples which were almost 2 weeks in the market were very short. The protein contents of groundnuts were higher than hazelnuts and pistachio nuts. The fat contents of pistachio nuts were higher than hazelnut and groundnut samples. The total carbohydrate levels of hazelnuts and groundnuts were almost same and were higher than pistachio nuts. Moisture content is the highest for hazelnuts and pistachio nuts, respectively. The mean mineral contents of these nuts are (mg/100 g) Na (0.98, 1.30, 9.38), Mg (140.09, 173.47, 116.90), K (514.01, 558.22, 642.07), Ca (106.16, 67.29, 171.69), Cu (0.99, 0.75, 0.75), Zn (2.96, 0.44, 2.77) and Fe (0.56, 0.41, 0.58). The biochemical changes in nuts were examined in nut oils, iodine value, free fatty acids, anisidine value, UV absorption (lambda: 233, 262, 268 and 272 nm). The results had shown that important quality changes did not occur as explained in the conditions of the research samples. Also, positive correlation among the nut samples had not been found. It was established that the changes in the biochemical values depend on the polyunsaturated fatty acids composition of nut oil. The results of the analysis of the levels of oxidation had exhibited differences among the nut oil samples because of polyunsaturated fatty acids ratios rather than because of the different kinds of consuming properties

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ochratoxin A (OTA), hydroxymethylfurfural (HMF) and L-ascorbic acid (vitamin C) levels were detected in sun-dried sultanas and raisins (Vitis vinifera L. cv. Sultanina). Ochratoxins produced by Aspergillus ochraceus, Aspergillus spp., Penicillium viridicatum, Penicillium cyclopium and Rhizophus spp. The main toxin of this group is OTA. It is nephrotoxic and immunotoxic. HMF can occur during nonenzymatic browning reactions that take the form of condensation reactions between amino acids and reducing sugars. It is known as a mutagenic and carcinogenic compound. The sultanas and raisin research samples were sun dried in the field and stored over a long period in the plant. Toxicological quality patterns evaluated for OTA and HMF levels were also evaluated. These are very important compounds for food safety. They are important critical control quality criteria of sun-dried grapes. Vitamin C was examined because of sensitivity against physical and chemical factors such as oxygen, light, thermal treatments, alkali treatment and heavy metals, as well as being important for food labeling. The mean values of OTA in sultanas and raisins were 4.64 and 2.98 mu g/kg, respectively. It is determined that the studied samples could be evaluated for safety limit of OTA, which is suggested by the European Community as 10 mu g/kg. The HMF values of the samples were 5.50 and 33.57 mg/kg, respectively. The raisins were sun dried. The two types of samples without any pretreatment had a long sun drying period, and they showed higher mean of HMF level with content is had showed higher mean HMF level sultanas. The HMF content is with a critical control point for human health. The mean vitamin C levels of sultanas and raisins were 3.67 and 5.15 mg/100 g, respectively. The mean vitamin C values of sultanas were lower than those of raisins. It was estimated that alkali treatment could cause the destruction of L-ascorbic acid. The vitamin C content of sun-dried grapes does not contribute much to nutrition

FOOD CHEMISTRY

Texture, nutritive values and volatile compounds of Lentinula edodes, Pleurotus ostraetus and Pleroutus sajor-caju mushrooms were determined. The volatiles have been found out with an estimation approach by carrying out gas chromatography and mass spectrophotometer (GS-MS) Library Catalogue comparison. Neither regular increase nor decreases were observed for the values of texture, moisture, ash and protein values of L. eddoes. While a decrease, negative correlation was seen in values of vitamin C, folic acid and niacin values from the first flush to fourth flush periods, there was no correlation in the values of riboflavin and thiamin. Average mineral values of Shiitake (mg/kg wet basis) were: Zn, 10.18; Fe, 5.69; P, 998.47; Ca, 64.55; Mg, 191.89; K, 2347.33; Na, 622.40, proximate composition, vitamin C, folic acid, niacin, B1, B2 were determined in Pleurotits mushrooms. These mushrooms can contribute nutrition for protein and vitamin daily requirements. The mean mineral values of Pleroutus species (mg/kg, wb) were: Zn, 11.18-9.31; Fe, 14.80-7.94; P, 998.47-716.31; Ca, 81.16-23.66; K, 2225.00-2687.00; Na, 750.77-773.67, respectively. The volatile compounds, typical esters which are found in the mushrooms, hydrocarbons and fatty acids derivatives were determined with estimated approach by comparing library catalog of (GS-MS). (c) 2007 Elsevier Ltd. All rights reserved

INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS

Dietary fiber, raw fiber, fructose, glucose, sucrose, maltose, vitamin A (retinol), B-1 (thiamine), B-2 (riboflavin), B-6 (pyridoxine), and niacin contents of dried cultivated mushroom species Agaricus bisporus (white and brown), Lentinus edodes, and Pleurotus ostreatus were determined and evaluated for nutrient and chemical composition. Assays of dried mushroom samples were carried out after the drying process. Dried shiitake samples showed the highest dietary fiber and raw fiber content (23.23 +/- 0.018 and 9.71 +/- 0.039 mu g/100 g, respectively). Mushrooms in this study were valuable sources of vitamins such as retinol, thiamine, riboflavin, pyridoxine, and niacin. A. bisporus contained the highest vitamin A content (43.93 +/- 1.85 mu g/100 g) and shiitake had the highest contents of thiamine and pyridoxine (0.63 +/- 0.012 and 0.56 +/- 0.01 mg/100 g, respectively). Portobello had the highest riboflavin and niacin contents (0.90 +/- 0.015 and 8.37 +/- 0.17 mg/100 g, respectively)

Prediction of the quality of some Turkish wheat genotypes by electrophoretic separation of protein fractions - An exploratory study

WOS: 000220758200006An exploratory study was conducted to compare Konya-Bezostoya and Tokat-Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel size and shape and hardness; for moisture, ash and protein content, sedimentation values and wet and dry gluten content to provide background information on kernel characteristics. The chief purpose of the study was to examine the electrophoretic properties of the standard varieties and breeding lines to relate genetic characteristics to bread- or pasta-making potential. Glutenin profiles and gliadin subunits were among the factors studied. Low and high-molecular-weight (HMW) alleles were considered. Two of the breeding lines seemed to have merit for bread making purposes and one additional line for pasta making

Chemical composition and nutritive value of the cultivated (Agaricus bisporus) and wild mushrooms grown in Turkey

WOS: 000168858400004The chemical composition (moisture, ash, protein, fat, total sugars, water soluble vitamins - vitamin B-1, B-2, C, folic acid, pantothenic acid and vitamin PP, and minerals - Zn, Cu, K, Na, Fe, Ca, Cr and P) of cultivated mushrooms (Agaricus bisporus) obtained from three different commercial firms and wild mushrooms grown in Turkey have been determined. Some chemical constituents of the cultivated mushrooms are as follows (as mean values of three different samples; %): moisture 92.43; protein 2.39; total sugars 0.23; fat 0.56; ash 0.76. Mineral contents (ppm) of samples were found to be: Zn 41.23; Cu 7.10; K 1513.61; Na 49.94; Fe 7.90; Ca 30.45; Cr trace; P 923.2. Vitamin contents of samples were (mg/100 g): B-1 0.077; B-2 0.417; folic acid 0.058; C 5.60; pantothenic acid 2.07; PP 5.32. The results for some edible wild mushrooms (Morchella esculanta and Lactarius deliciosus) showed that variation in chemical constituents were mainly dependent on the type of mushroom