Valorization of mushroom by-products for sustainability: exploring antioxidant and prebiotic properties
Agaricus bisporus (white button mushroom), Pleurotus ostreatus (oyster mushroom), and Lentinula edodes (shiitake mushroom) are the most cultivated mushrooms in the Spanish region of Castilla-La Mancha. Te increasing production of these mushrooms has created opportunities for sustainable utilization...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/43455 |
| Acceso en línea: | https://doi.org/10.1155/jfbc/3527311 https://hdl.handle.net/10578/43455 |
| Access Level: | acceso abierto |
| Palabra clave: | Antioxidant By-products Extracts Food Mushrooms Prebiotic |
| Sumario: | Agaricus bisporus (white button mushroom), Pleurotus ostreatus (oyster mushroom), and Lentinula edodes (shiitake mushroom) are the most cultivated mushrooms in the Spanish region of Castilla-La Mancha. Te increasing production of these mushrooms has created opportunities for sustainable utilization of their by-products such as undersized mushrooms, stalks, and stems. Tis study evaluated the antioxidant, prebiotic, and antimicrobial properties of aqueous, ethanolic, and alkaline extracts derived from these by-products. Aqueous extracts from oyster mushroom, rich in glucose-polysaccharides (59.4 ± 0.4% mushroom dw), promoted the growth and lactic acid production of the probiotic bacteria Lactocaseibacillus casei and Lactoplantibacillus plantarum. Shiitake extracts demonstrated antimicrobial activity against Pseudomonas aeruginosa, Escherichia coli, and Salmonella enterica (minimal inhibitory concentrations: 15, 7.5, and 7.5 mg/mL, respectively) and stimulated the growth of lactic acid bacteria at low concentrations (1.875 mg/mL) but inhibiting them at higher concentrations. Extracts from white button mushrooms exhibited the strongest antioxidant activity, particularly ethanolic extracts rich in phenolic compounds (0.015 mg gallic acid/mg extract). Tese results highlight the potential of extracts of mushroom by-products as organic sources of antioxidants, antimicrobials, and prebiotics, creating new avenues for food product development. Reusing these by-products could encourage sustainability and assist the mushroom sector in implementing zero-waste and circular economy methods. |
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