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346 Wild Edible Plants
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Edible and
Medicinal
13
Mushrooms as an
Eco- Friendly Source
of Food and
Nutraceuticals
Margarita Lomberg, Oksana Mykchaylova,
Ganna Grodzynska, Alexander Galkin, and
Natalia Poyedinok
13.1 INTRODUCTION
Mushrooms are non- chlorophyll organisms that obtain carbon for their growth and
development from ready organic matter. Despite the signicant difference from photosynthesizing plants and lack of chlorophyll, and some similarities between mushrooms
and animals, mushrooms until the late 1960s counted as a the plant kingdom (Plantae).
This was facilitated by certain characteristics in fungi, which brought them closer to
plants despite the absence of chlorophyll. This is an osmotrophic method of nutrition,
unlimited growth, and lack of mobility in a vegetative state. In addition to exhibiting
plant- like traits, mushrooms possess certain biochemical characteristics similar to
those found in animals. These include nitrogen metabolism, specically the formation
of urea, and carbohydrate metabolism, where they store glycogen instead of starch as
351DOI: 10.1201/9781003486794-13
352 Wild Edible Plants
plants do. Furthermore, mushrooms have chitin in their cell membranes. Another feature common to representatives of most fungi and animals is the synthesis of one of
the most important amino acids, namely lysine, through α- aminoadipic acid. Despite
some similarities between mushrooms and animals, they were long considered part of
the Plantai kingdom. However, along with the features that brought mushrooms closer
to plants or animals, there are many signicant differences in fungal organisms from
representatives of both traditional kingdoms. Currently, mushrooms are considered a
third food kingdom, the independent kingdom Fungi, which may increase the recognition of mushrooms as a nutritionally unique food, which may underscore their importance as a functional food (Moore et al., 2000; Uffelman et al., 2023).
Mushrooms have long been known for their taste and medicinal properties, which can contribute to strengthening health and improving people’s quality
of life. They have traditionally been highly valued as food and medicine for
thousands of years, but only recently have the molecular mechanisms and benets
of their bioactive components been understood (Arya & Rusevska, 2022; Assemie
& Abaya, 2022; Badalyan & Rapior, 2020; Chang & Wasser, 2018; Lindequist,
2024; Stabnikova et al., 2024). Along with economic and environmental feasibility
important arguments in favor of further increasing the production of cultivated
mushrooms is their value as a physiologically functional food product, as well as
the possibility of using certain types of macromycetes as objects of modern technologies for obtaining dietary, therapeutic, preventive, and medicinal preparations
(Cohen et al., 2014; Morris et al., 2016; Valverde et al., 2015). Over the past decade,
science has been enriched with new information that complements and details the
chemical composition of individual components, the view on the meaning and role of
high molecular weight polysaccharide components and mushroom ber, information
about pharmacologically active substances of mushrooms (Chang & Buswell, 1996;
Friedman, 2015; Kalač, 2013; Miles & Chang, 2004; Morris et al., 2016). Today, it
can be argued that most drugs and substances derived from mushrooms are used as
a new class of products, and we can nd them under different names: dietary food
or dietary supplements; mushroom pharmaceuticals or mushroom drugs; tonics;
functional foods; nutraceuticals; nutriceuticals; mycochemicals; phytochemicals,
biochemopreventives, cosmeceuticals, and designer foods (Chang & Wasser, 2018).
Therefore, based on the analysis of extensive literature data and the results of our
research, it seems important to consider in general terms modern ideas about the food
values of mushrooms. We also briey summarize data on the medicinal properties
and chemical nature of pharmacologically active substances of six edible mushroom
species widely cultivated today (Figure 13.1).
These species are as follows: Cyclocybe aegerita (Pioppino), Hericium erinaceus
(Lion’s Mane), Pleurotus eryngii (King Oyster Mushroom), Hypsizygus marmoreus
(Beech Mushroom), Lentinula edodes (Shiitake), and Stropharia rugosoannulata (King
Stropharia Mushroom).
Edible and Medicinal Mushrooms as an Eco-Friendly Source of Food 353
FIGURE 13.1 Six mushroom species as objects of research: Cyclocybe aegerita (Pioppino),
Hericium erinaceus (Lion’s Mane Mushroom), Hypsizygus marmoreus (Beech Mushroom),
Lentinula edodes (Shiitake), Pleurotus eryngii (King Oyster Mushroom), Stropharia
rugosoannulata (King Stropharia Mushroom).
13.2 THE NUTRITIONAL VALUES OF CULTIVATED MUSHROOMS
Nutritional value is a concept that comprehensively reects all the benecial qualities
of a product, including characteristics such as the content of nutrients, biological and
energy value, aromatic and taste qualities. The biological value represents the degree
of balance in the amino acid composition of food, and the energy value is an indicator
characterizing the proportion of energy that can be released during the biological oxidation of the product, and used for physiological functions of the body. If the attractiveness of a food product is judged by its color, texture, taste, and odor, i.e., by subjective
indicators, determining its actual nutritional, biological, and energy value requires
354 Wild Edible Plants
special studies of the product’s chemical composition. It entails examining the proximate composition and investigating a present range of amino and fatty acids, vitamins,
minerals, and nucleic acids. As a response to the ever- increasing interest in using traditional remedies such as mushrooms since ancient times, Chang and Bushwell (1996)
proposed the term mushroom nutraceuticals. It includes benecial compounds in terms
of nutritional qualities and medicinal properties that can be obtained from the mushroom mycelium or fruiting bodies.
Supplying the human body with nutrients and energy to provide everyone with
physiological functions of the body is the rst and the main function of food. Mushroom
fruiting bodies are characterized by high contents of water and proteins and low energy
value. Fresh fruiting bodies of mushrooms contain from 74 to 95% water (Badalyan
et al., 2019; Bandura et al., 2022; Solomko, 2011). Considered in this chapter mushrooms
contain 8.0– 13.9 g water in 100 g dry weight (DW) (Table 13.1).
Thus, for example, S. rugosoannulata mushrooms contain up to 92% water, and
a drying process is often used to reduce the moisture content to extend its shelf- life
(Huang et al., 2023). The dry matter of fresh mushrooms is very low, usually in the range
of 60– 150 g/ kg, and consists mainly of proteins and carbohydrates, indigestible ber,
fats, and minerals, collectively dened as ash remaining after burning all organic matter
(Kalač, 2009). The proximate composition of dry matter of the presented species is
summarized in Table 13.1, indicating the minimum and maximum found content values
of these substances. Carbohydrates and crude proteins are the two main components.
The biological value of mushrooms is determined by their protein content, which is the
most decient component in human nutrition. Published data of proteins show great
variability, the highest values (g/ 100 g DW): up to 41.3 for S. rugosoannulata (Wei
et al., 2023), up to 28.8 for P. eryngii (Das et al., 2021), up to 24.8 for C. aegerita (Yu
et al., 2020), up to 23.3 for H. erinaceus (Mau et al., 2001) and L. edodes (Yu et al.,
2020) (Table 13.1). The content of various components vary within the same species
within quite signicant limits. This is because the chemical composition of fungi
changes during growth and also depends on mycelium’s physiological state, substrate
composition, conditions of cultivation, the development phases of the fruiting bodies,
their shelf- life, and other factors (Hu et al., 2021; Jiang et al., 2023; Wei et al., 2023).
The chemical composition depends even on parts of the fruiting body. Hu et al. (2021)
reported that the content of ash, crude protein, and crude fat in pileus was signicantly
higher than that of the stipe. Young mushroom fruiting bodies and biomass of actively
growing mycelium, have the content of protein and nucleic acids much higher than in
old fruiting bodies or mycelium from the stationary growth phase (Solomko, 2011). In
contrast, the ber content increases with the fruiting bodies age or exhaustion of mycelium food sources. Similarly, in mushrooms intensively grown on substrates enriched
with nitrogen- containing additives and optimized in composition, the protein content
is always higher than in mushrooms cultivated extensively and growing in natural
conditions. The mycelia of H. marmoreus are a better source of protein than fruit bodies
(Lee et al., 2009). The carbohydrate contents were high in C. aegerita and L. edodes
(84.5 and 78.0 g/ 100 g DW, respectively) and low in H. marmoreus (40.4 g/ 100 g DW)
(Table 13.1). The crude fat ranged from 0.2 g for S. rugosoannulata and 7.5– 8.0 g/ 100
g DW for P. eryngii and L. edodes, respectively. Ash content varied among mushrooms
ranging from 1.3 to 10.0 g/ 100 g DW.
TABLE 13.1 Nutritional values of fruiting bodies of the frequently cultivated edible and medicinal mushroom species (g/ 100 g dry weight)
COMPONENTS UNIT
CYCLOCYBE
AEGERITA
HERICIUM
ERINACEUS
HYPSIZYGUS
MARMOREUS
LENTINULA
EDODES
PLEUROTUS
ERYNGII
STROPHARIA
RUGOSOANNULATA
Proximates:
Moisture % 85– 92 86– 91 88– 92 79– 88 84– 91 92
Energy value kcal
kJ
384
1164
374
1021
178
1017– 1253
296- 392
1104
421
1199– 1200
119– 192
1672
Protein g 6.7– 27.6 9.5– 23.3 19.6– 21.1 10.0– 27.0 11.9– 28.8 25.9– 41.3
Total lipid (fat) g 1.2– 5.4 0.8– 3.7 0.3– 5.6 0.6– 8.0 0.6– 11.9 0.2– 3.72
Carbohydrates:
Carbohydrate g 26.5– 84.5 26.7- 59.6 39.6– 40.4 21.7– 78.0 29.9– 52.2 38.9– 48.4
Dietary Fiber g 26.7– 31.1 8.2– 47.0 25.4– 28.1 32.1– 38.3 25.8– 28.3 5.5– 28.4
Ash g 1.5– 6.7 5.3– 9.8 7.7– 8.3 1.3– 10.0 3.5– 6.4 6.0– 8.7
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Edible and Medicinal Mushrooms as an Eco-Friendly Source of Food 355
Notes: Compiled by the authors’ data: (Bach et al., 2017; Badalyan et al., 2019; Bandura et al., 2022; Cheung, 2013; Cohen et al., 2014; Crizan & Sands, 1978;
Das et al., 2021; Hobbs, 2023; Hu et al., 2020; Hu et al., 2021; Huang et al., 2023; Kalač, 2013; Lee et al., 2009; Lindequist, 2024; Liu et al., 2012; Mau
et al., 2001; Miles & Chang, 2004; Reis et al., 2012; Rodrigues et al., 2015; Solomko, 2011; Vetter, 2019; Yu et al., 2020; Wei et al., 2023).
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