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Glasnik Zaštite Bilja, Vol. 45. No. 6., 2022.

Review article

https://doi.org/10.31727/gzb.45.6.2

Processing effects on bioactive compounds in mushrooms

Ivan Širić orcid id orcid.org/0000-0003-0560-181X ; Agronomski fakultet, Sveučilište u Zagrebu Hrvatska
Ivana Troskot Vugrenić ; Agronomski fakultet, Sveučilište u Zagrebu Hrvatska

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Abstract

The use of mushrooms as food has a long tradition, and since ancient times mushrooms have been known as a delicacy, but also as a medicine. Records of the use of mushrooms as food and for medicinal purposes date back to the Greek physician Hippocrates. Mushrooms are one of the most important ingredients in traditional medicine due to their healing potential and medicinal properties, and are currently the focus of much research due to their therapeutic capabilities. The nutritional benefits of mushrooms are mainly evident in the significant source of essential proteins, indigestible carbohydrates, unsaturated fats, minerals, as well as various vitamins that enhanced their consumption, leading to the development of various processed mushroom products. The record of the nutritional, nutraceutical, and therapeutic potential of mushrooms and their use as functional foods indicates the enormous potential of the bioactive compounds contained in mushrooms. Future research should focus on the development of the processing process while retaining the bioactive components of mushrooms and the utilisation of the wastes generated during processing. It is also necessary to improve the mechanisms of action of the bioactive constituents of mushrooms to determine their various roles and functions in the prevention and treatment of diseases.

Keywords

bioactive components; mushrooms; nutritional composition; processing; health benefits

Hrčak ID:

287450

URI

https://hrcak.srce.hr/287450

Publication date:

14.12.2022.

Article data in other languages: croatian

Visits: 1.085 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 29 August 2022

Date accepted: 19 September 2022

Publication date: 14 December 2022

Volume: 45

Issue: 6

Pages: 16-25

DOI: 10.31727/gzb.45.6.2

Article Information (continued)

Categories:

Subject: Pregledni rad

Categories:

Subject: Review-article

Keywords:

Keyword: bioaktivne tvari

Keyword: gljive

Keyword: nutritivni sastav

Keyword: prerada

Keyword: zdravstvena dobrobit

Keywords:

Keyword: bioactive components

Keyword: mushrooms

Keyword: nutritional composition

Keyword: processing

Keyword: health benefits

Učinci prerade na bioaktivne spojeve gljiva

Translated Title (en): Processing effects on bioactive compounds in mushrooms

Ivan Širić[1]

Email: isiric@agr.hr

Ivana Troskot Vugrenić[1]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu Hrvatska

Abstract

Upotreba gljiva za jelo ima dugu tradiciju, a od davnina gljive su bile poznate kao poslastica, ali i kao lijek. Zapisi o upotrebi gljiva u prehrambene i ljekovite svrhe datiraju još od Hypokrata, grčkog liječnika. Gljive su jedan od važnijih sastojaka u tradicionalnoj medicini zbog svog ljekovitog potencijala i ljekovitih svojstava, a trenutačno su u fokusu brojnih istraživanja zbog svojih terapeutskih sposobnosti. Nutritivne prednosti gljiva prvenstveno su vidljive u značajnom izvoru esencijalnih bjelančevina, neprobavljivih ugljikohidrata, nezasićenih masti, minerala, kao i raznih vitamina koji su poboljšali njihovu potrošnju, a što je rezultiralo razvojem raznih prerađenih proizvoda od gljiva. Zapisi o nutritivnom, nutriceutskom i terapeutskom potencijalu gljiva i njihovoj upotrebi kao funkcionalnoj hrani ukazuju na ogroman potencijal bioaktivnih spojeva prisutnih u gljivama. Buduća istraživanja trebaju biti usmjerena na razvoj procesa prerade uz zadržavanje bioaktivnih komponenti gljiva i valorizaciju otpada koji nastaje tijekom prerade. Također, potrebno je unaprijediti mehanizme djelovanja bioaktivnih komponenti gljiva kako bi se utvrdile njihove različite uloge i funkcije u prevenciji i liječenju bolesti.

Translated Abstract

The use of mushrooms as food has a long tradition, and since ancient times mushrooms have been known as a delicacy, but also as a medicine. Records of the use of mushrooms as food and for medicinal purposes date back to the Greek physician Hippocrates. Mushrooms are one of the most important ingredients in traditional medicine due to their healing potential and medicinal properties, and are currently the focus of much research due to their therapeutic capabilities. The nutritional benefits of mushrooms are mainly evident in the significant source of essential proteins, indigestible carbohydrates, unsaturated fats, minerals, as well as various vitamins that enhanced their consumption, leading to the development of various processed mushroom products. The record of the nutritional, nutraceutical, and therapeutic potential of mushrooms and their use as functional foods indicates the enormous potential of the bioactive compounds contained in mushrooms. Future research should focus on the development of the processing process while retaining the bioactive components of mushrooms and the utilisation of the wastes generated during processing. It is also necessary to improve the mechanisms of action of the bioactive constituents of mushrooms to determine their various roles and functions in the prevention and treatment of diseases.

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