Polyphenol oxidases in plants and fungi: going places? A review.

Chemical composition and nutritional value of European species of wild growing mushrooms: A review

Biodegradation of bioplastics in natural environments.

Fruit bodies of about 200 mushroom species are consumed throughout the world, preferably as a delicacy. Knowledge of their chemical composition, nutritional value and health-promoting effects has expanded dynamically during the last few years. Dry matter (DM) is low: commonly about 100 g kg⁻¹ . The usual contents of protein, lipids and ash are 200-250, 20-30 and 80-120 g kg⁻¹ DM, respectively. Various carbohydrates form the remaining DM. Nevertheless, great variations occur both among and within species. Energy is low, usually 350-400 kcal kg⁻¹ of fresh fruit bodies. The nutritional contribution of mushroom protein derived from earlier data seems to be overestimated. Fat content is low with markedly prevailing in linoleic acid and oleic acid, while the proportion of n-3 fatty acids is nutritionally marginal. The main carbohydrates are chitin, glycogen, trehalose and mannitol. Information on fibre content and composition is limited. Health-promoting β-glucans are an auspicious group of polysaccharides. High potassium content is characteristic of mushrooms. Several species can accumulate very high levels of both detrimental trace elements, particularly cadmium and mercury, and radiocaesium isotopes if growing on heavily polluted substrates. Mushrooms seem to be a considerable source of ergosterol, provitamin D₂, and phenolids with antioxidative properties. Hundreds of flavour constituents have been identified, particularly with eight-carbon aliphatic chains. Data on changes of mushroom components under various preservation conditions and culinary treatments have been fragmentary. Even more limited is knowledge of nutrient bioavailability.

A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.

Fungi are an understudied, biotechnologically valuable group of organisms. Due to 
the immense range of habitats that fungi inhabit, and the consequent need to compete against a diverse array of other fungi, bacteria, and animals, fungi have developed numerous survival mechanisms. The unique attributes of fungi thus herald great promise for their application in biotechnology and industry. Moreover, fungi can be grown with relative ease, making production at scale viable. The search for fungal biodiversity, and the construction of a living fungi collection, both have incredible economic potential in locating organisms with novel industrial uses that will lead to novel products. This manuscript reviews fifty ways in which fungi can potentially be utilized as biotechnology. We provide notes and examples for each potential exploitation and give examples from our own work and the work of other notable researchers. We also provide a flow chart that can be used to convince funding bodies of the importance of fungi for biotechnological research and as potential products. Fungi have provided the world with penicillin, lovastatin, and other globally significant medicines, and they remain an untapped resource with enormous industrial potential.

The amazing potential of fungi: 50 ways we can exploit fungi industrially

Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae)

Proximate composition, selected mineral (Zn, Fe, Cd, As, Hg, Pb, Ni, Cu) content and fatty acid profiles were determined in some widely consumed fish species obtained from the Black Sea. All fish species analysed individually were fairly high in protein (14·1–25·1%) and lipid (7·4–18·4%). Moisture and ash content varied within a narrow range. The mineral content was highly variable. The most abundant microelements in fish were Zn and Fe followed by Cu, and the remaining elements were present in amounts below toxic levels. Eight fatty acids (16: 0, 16:1, n-7, 18: 0, 18:1 n-9, 18: 2 n-6, 20:1 n-9, 20: 5 n-3, 22: 6 n-3) represented more than 60% of the fatty acid content. Saturated fatty acids ranged from 25·8 to 45·1%. Anchovy and whiting contained almost 35% of polyunsaturated fatty acids. The percentage of docosahexaenoic acid (DHA) exceeded that of eicosapentaenoic acid (EPA) in almost all the fish species examined, and the actual content of these acids has shown that sprat, whiting, garfish, red mullet, shad and sea bream provide the recommended daily intake of 1 g of EPA+DHA with reasonable amounts of fillet. These results indicate that biological differences existing in fish species can influence the values to be set for the standards and composition. © 1998 Society of Chemical Industry.

Proximate composition and selected mineral content of commercially important fish species from the Black Sea

Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening

Objectives: The aim of this study is to determine the nutritional content of some wild edible mushrooms from Turkey Trabzon-Macka District. Methods: Eight different species of wild edible mushrooms (Craterellus cornucopioides (L.) P. Karst, Armillaria mellea (Vahl) P. Kumm., Sarcodon imbricatus (L.) P. Karst., Lycoperdon perlatum Pers., Lactarius volemus (Fr.) Fr., Ramaria flava (Schaeff.) Quel. Cantharellus cibarius Fr., Hydnum repandum L.) were analyzed in terms of moisture, protein, crude fat, carbohydrate, ash zinc, manganese, iron and copper contents. The identification of the species was made according to anatomical and morphological properties of mushrooms. Results: The protein, crude fat and carbohydrate contents (limit values%:avarage) of investigated mushroom samples were found to be 21.12-50.10:34.08, 1.40-10.58:6.34 and 34-70:55, respectively. The zinc, manganese, iron and copper contents of the mushrooms samples were found to be in the range of 47.00-370.00 mg/kg, 7.10143.00 mg/kg, 30.20-550.00 mg/kg and 15.20-330.00 mg/kg, respectively. Conclusion: It is shown that the investigated mushrooms were rich sources of protein and carbohydrates and had low amounts of fat. Metal contents and energy values of the studied mushrooms were nearly similar to each other and agreed-well with the previous data. The results make these wild edible mushrooms popular to consume as good food sources.

Ahmet Colak

Papers

Characterization of polyphenoloxidase from medlar fruits (Mespilus germanica L., Rosaceae)

Proximate composition and selected mineral content of commercially important fish species from the Black Sea

Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening

Nutritional Composition of Some Wild Edible Mushrooms

A diphenolase from persimmon fruits (Diospyros kaki L., Ebenaceae)