Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)

2015 ◽  
Vol 31 ◽  
pp. 123-130 ◽  
Author(s):  
Asma Ashraf Khan ◽  
Adil Gani ◽  
Asima Shah ◽  
F.A. Masoodi ◽  
Peerzada R. Hussain ◽  
...  
Keyword(s):  
Agaricus Bisporus ◽  
Antioxidant Properties ◽  
Γ Irradiation ◽  
Button Mushroom

scholarly journals Nutritional value and health-promoting properties of Agaricus bisporus (Lange) Imbach

2018 ◽  
Vol 64 (4) ◽  
pp. 71-81 ◽  
Author(s):  
Iwona Golak-Siwulska ◽  
Alina Kałużewicz ◽  
Siergiej Wdowienko ◽  
Luiza Dawidowicz ◽  
Krzysztof Sobieralski
Keyword(s):  
Agaricus Bisporus ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Fruiting Bodies ◽  
Button Mushroom ◽  
Bioactive Substances ◽  
White Button Mushroom ◽  
Wide Range ◽  
Health Promoting

Summary The white button mushroom Agaricus bisporus (Lange) Imbach is an edible mushroom of top economic significance. In recent years the consumption of fruiting bodies of this species has been increasing in Poland. The article characterises the chemical composition and health-promoting properties of white button mushrooms. The latest scientific research confirms that the fruiting bodies of white button mushroom have high nutritional value. They contain good quality proteins, necessary unsaturated fatty acids, fibre, some vitamins and numerous minerals. Apart from that, white button mushroom fruiting bodies contain a wide range of bioactive substances, which have a positive influence on health, such as polysaccharides, glyco-proteins, tocopherols, polyphenols and other antioxidants, e.g. ergothioneine. Apart from the antioxidant properties, the white button mushroom also has anti-inflammatory, antimicrobial, antifungal, anticancer, immunomodulatory, hepatoprotective and anti-atherosclerotic activities.

Effect of compost and growing structures on growth and yield of button mushroom (Agaricus bisporus (lange) imbach)

2020 ◽  
Vol 29 (1) ◽  
pp. 27
Author(s):  
Harvinder Kumar Singh ◽  
Anurag Kerketta ◽  
Chandra Shekhar Shukla
Keyword(s):  
Agaricus Bisporus ◽  
Growth And Yield ◽  
Button Mushroom

Phenolic compounds and antioxidant properties of wheat fermented with Agaricus brasiliensis and Agaricus bisporus

2020 ◽  
Author(s):  
Fei-Hong Zhai ◽  
Yan-Fei Chen ◽  
Yong Zhang ◽  
Wen-Jing Zhao ◽  
Jian-Rong Han
Keyword(s):  
Phenolic Compounds ◽  
Agaricus Bisporus ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ultra Performance Liquid Chromatography ◽  
Fermentation Products ◽  
Agaricus Brasiliensis ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

Abstract Solid-state fermentation with Agaricus brasiliensis and Agaricus bisporus on whole grain wheat was carried out. Phenolic compounds and antioxidant properties of fermented wheat were determined. The results showed that the maximum values of polyphenols contents in wheat fermented with A. brasiliensis and A. bisporus reached respectively (3.16 ± 0.21) and (3.93 ± 0.23) mg GAE/g, which were 2.90 and 3.61 times of unfermented control. By employing ultra performance liquid chromatography coupled to mass spectrometry (UPLC-MS), 18 kinds of phenolic compounds were identified from fermented wheat. Compared with control, only 4-hydroxy-benzaldehyde was the same compound. It indicated that fermentation with the two fungi changed polyphenols contents and phenolic compounds composition in wheat to a great extent. Among these phenolic compounds, except for 4-hydroxy-benzaldehyde, 4-hydroxy-benzoic acid and β-N-(γ-glutamyl)-4-formylphenylhydrazine, other 15 kinds of phenolic compounds were first identified from mushroom samples (including fruit bodies, mycelia and fermentation products). DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability and inhibition of lipid peroxidation of fermented wheat were significantly stronger than control (P < 0.05).

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