Search Results (838)

Accurate prediction of the internal temperature of mushroom bags is essential but remains challenging owing to the complex nonlinear coupling between ambient conditions and the bag’s thermal state. This study proposes a physics-guided machine learning framework that translates thermodynamic prior knowledge into a set of interpretable engineered features. Specifically, we construct features that capture temporal thermal lags via cross-correlation optimal lag analysis, represent integrative thermal memory through cumulative moving averages and exponentially weighted moving averages (EWMAs) with a physically calibrated half-life, and quantify the interaction between evaporative cooling and ventilation using a vapor pressure deficit-gated temperature gradient. The engineered features are combined with standard environmental variables and supplied to several machine learning algorithms. Four paradigms—a physics model, a one-step physics model, a purely data-driven model, and the proposed physics-guided model—are systematically compared across four representative cultivation scenarios. The physics-guided XGBoost achieves the highest predictive accuracy, with R² values of 0.996, 0.993, 0.997, and 0.973 for the four datasets, significantly outperforming all baselines. SHAP and Accumulated Local Effects analyses reveal that EWMA dominates predictions and that the learned feature–response relationships align with established thermodynamic principles, confirming physical consistency. The framework provides a practical, interpretable solution for feedforward environmental control in edible mushroom cultivation. Full article

Edible and medicinal mushrooms, including cultivated and wild species, are increasingly recognized as valuable functional foods and nutraceutical resources due to their high nutritional value, abundance of bioactive compounds, and documented health-promoting properties. However, their high perishability results in substantial postharvest quality losses and limits commercial shelf life. This review provides a comprehensive overview of recent advances in mushroom preservation technologies, with particular emphasis on emerging non-thermal approaches such as cold plasma treatment, active packaging systems, and electrostatic field technologies. Conventional and advanced drying methods, edible coatings, biopreservation, fermentation and irradiation are also critically evaluated. Cold plasma treatment effectively reduces microbial contamination and enzymatic browning while maintaining firmness and nutritional quality, whereas active packaging systems based on chitosan films, nanocomposites, and modified atmospheres help reduce moisture loss, delay senescence, and preserve physicochemical properties during storage. Electrostatic field treatment combined with modified atmosphere packaging has shown additional potential for extending refrigerated shelf life. Among drying technologies, freeze-drying generally provides the highest retention of colour, texture and bioactive compounds, although its industrial application remains constrained by high energy consumption and operational costs. Overall, current evidence suggests that integrated preservation approaches offer the greatest potential for improving shelf-life extension and quality retention. Nevertheless, further research is required to address challenges related to industrial scalability, process standardization, economic feasibility and long-term quality assessment. Full article

Background/Objectives: Mushroom-derived phenolic compounds are gaining attention as bioactive molecules with potential roles in gut microbiota modulation, intestinal health, and metabolic regulation. Although mushroom polysaccharides are well established as fermentable substrates, the contribution of fungal phenolics to microbiota–host interactions remains less defined. This review aimed to critically analyse the evidence supporting mushroom-derived phenolic compounds as emerging prebiotic-like modulators of gut microbiota, intestinal function, and host metabolism. Methods: A narrative critical review was conducted using scientific literature retrieved from PubMed, Scopus, Web of Science, and Google Scholar. Studies addressing phenolic profiling in edible and medicinal mushrooms, gastrointestinal digestion, colonic fermentation, microbial biotransformation, gut microbiota modulation, intestinal barrier function, inflammation, and metabolic outcomes were considered. Particular attention was given to chromatographic and mass spectrometry-based studies, in vitro digestion/fermentation models, mechanistic studies, animal experiments, clinical trials, systematic reviews, and meta-analyses. Results: Current evidence shows that mushrooms contain diverse phenolic compounds, mainly phenolic acids such as gallic, protocatechuic, caffeic, p-coumaric, ferulic, vanillic, syringic, and cinnamic acids. Due to limited small intestine absorption, a substantial fraction of these compounds may reach the colon, where they undergo microbial biotransformation into smaller phenolic metabolites. These metabolites may influence microbial ecology, support beneficial taxa, modulate short-chain fatty acid production indirectly, attenuate oxidative stress and inflammatory signaling, and contribute to intestinal barrier integrity. However, most evidence derives from in vitro and preclinical studies, while human data remain limited and are mainly based on whole-mushroom interventions. Conclusions: Mushroom-derived phenolic compounds are promising prebiotic-like modulators within the microbiota–metabolite–host axis. Nevertheless, their specific contribution cannot yet be quantitatively distinguished from that of other mushroom constituents, particularly β-glucans, chitin, and other fungal polysaccharides, because most available evidence derives from whole-mushroom matrices, crude extracts, or polysaccharide-rich preparations rather than isolated phenolic fractions. Future studies should compare whole mushroom preparations, polysaccharide-rich fractions, and standardized phenolic-rich extracts, integrating metabolomics, microbiome profiling, and well-designed clinical trials to clarify the relative mechanistic and therapeutic relevance of mushroom phenolics. Future studies should use standardized phenolic-rich extracts, metabolomics, microbiome analysis, and well-designed clinical trials to clarify their mechanistic relevance, clinical significance, and translational potential. Full article

Termitomyces albuminosus is a wild edible mushroom with potential as a functional ingredient, yet its effect on tofu quality remains unclear. This study evaluated soy tofu fortified with Termitomyces albuminosus freeze-dried mushroom powder (TMP) at 1.5, 3, and 5% (w/w) using two strategies: direct addition and soybean replacement. The tofu treatments were assessed for yield, colour, texture, microstructure, molecular interactions, rheological behaviour, proximate composition, mineral profile, and antioxidant activity in fresh, cooked, and in vitro digested states. Increasing TMP progressively reduced yield, lightness, hardness, cohesiveness, and chewiness, with greater deterioration under high percentage replacement, associated with dose-dependent protein network coarsening and protein–polysaccharide phase separation; nevertheless, all samples retained viscoelastic gel behaviour (G′ > G″). The 1.5% replacement treatment largely preserved gel structure and texture, suggesting a favourable balance between enrichment and structural quality. The 5% replacement (R5) provided the greatest nutritional gain, significantly increasing calcium (2177.80 vs. 1812.43 mg/kg) and iron (27.07 vs. 20.61 mg/kg) compared to control while maintaining crude protein above 47% (dry basis). Antioxidant activity increased with TMP level and was highest in R5, with bioaccessibility peaking in the intestinal phase. TMP fortification represents a promising strategy for developing nutritionally enhanced tofu with improved mineral composition and antioxidant bioaccessibility. Full article

Radiation-based treatments have emerged as important environmental and postharvest regulatory tools for improving the quality of edible mushrooms. Visible light, ultraviolet (UV) radiation, gamma irradiation, and pulsed-light treatments influence mushroom growth, morphogenesis, nutrient accumulation, antioxidant capacity, and storage performance through distinct physiological and molecular mechanisms. However, current findings remain fragmented, and a comprehensive synthesis of their regulatory effects and underlying mechanisms is lacking. This systematic review was conducted following the PRISMA 2020 framework. A structured literature search was performed in the Web of Science, PubMed, and CNKI databases. After screening and eligibility assessment, 111 studies were included in the qualitative synthesis. The available evidence indicates that radiation-based treatments exert stage-dependent and species-specific effects on edible mushrooms. Visible light primarily regulates morphogenesis through photoreceptor-mediated signaling pathways, whereas UV radiation promotes vitamin D₂ biosynthesis and antioxidant accumulation through photochemical and reactive oxygen species (ROS)-related mechanisms. Gamma irradiation and pulsed-light treatments are mainly applied during postharvest handling to suppress microbial contamination, delay browning and senescence, and extend shelf life. Based on the available evidence, a unified mechanistic framework linking signal perception, ROS regulation, transcriptional reprogramming, metabolic responses, and quality formation is proposed. Despite these advances, substantial challenges remain, including limited mechanistic understanding, insufficient integration of multi-omics evidence, lack of standardized treatment protocols, and difficulties in industrial-scale implementation. Future research should focus on multi-radiation synergistic strategies, precision environmental regulation, and intelligent cultivation systems. Overall, this review provides a comprehensive synthesis of current evidence regarding radiation-mediated quality regulation in edible mushrooms and offers a theoretical basis for optimizing mushroom production and developing sustainable postharvest preservation technologies. Full article

The valorization of agro-industrial residues is essential for advancing circular bioeconomy systems. This study integrated the natural colorant and edible mushroom industries by evaluating annatto (Bixa orellana) residues as substrates for Pleurotus ostreatus cultivation. Two experiments were conducted, testing field and industrial residues at three incorporation levels (32.5%, 42.5%, and 52.5%, w/w on a dry weight basis) combined with different supplementation strategies (corn bran, wheat bran, and their mixture) in a completely randomized design. Field residues showed greater yield and biological efficiency, while industrial residues exhibited higher variability. Total yield reached 38.92%, while the lowest value was 24.28%, representing an increase of up to 65% depending on residue origin and supplementation strategy. Biological efficiency exceeded 140% under optimal conditions, with gains above 70% compared to the lowest-performing treatments. Field residues also promoted a higher number of bunches and greater average bunch mass. Overall, substrate origin, supplementation, and residue proportion were decisive for fungal performance, demonstrating that annatto residues are promising low-cost substrates for scalable mushroom production within circular economy systems. Full article

Fresh edible mushrooms deteriorate rapidly during distribution, leading to quality loss, retail rejection, and avoidable waste of product, packaging, and refrigeration resources. Here, we developed a probability-based sensory shelf-life framework for commercially packaged Flammulina filiformis under controlled storage. Three hundred retail packages were stored at 4, 15 and 25 °C. Four sensory defects were scored and integrated into a composite overall quality index (OQ), and the endpoint attainment probability, p (OQ ≥ 3), was modeled by temperature-specific logistic regression. Whiteness, weight loss, polyphenol oxidase (PPO) activity, malondialdehyde (MDA) content, and soluble protein content were measured as supporting quality indices. Sensory rejection increased progressively and was accelerated at higher temperatures. Off-odor emerged earlier than the other defects and governed overall acceptability. Logistic models closely tracked endpoint progression and estimated shelf lives of 31.9 h (25 °C), 104.7 h (15 °C), and 261.4 h (4 °C), with relative errors within 3% compared with observed values. This sensory-centered framework provides an interpretable basis for shelf-life prediction and quality management of packaged enoki mushrooms. Full article

Fungi of the genus Pleurotus are increasingly studied not only for their ecological versatility and saprotrophic capabilities but also for their potential in biotechnological applications such as nutrient bioaccumulation. As sustainable alternatives to animal protein sources, Pleurotus species combine high nutritional value with the ability to grow on agro-industrial residues. This review explores the bioaccumulation potential of Pleurotus species of essential compounds of biotechnological interest, particularly selenium and iron, focusing on applications in sustainable nutrition and functional ingredient development. Notably, the substrate composition can nearly double protein content, and selenium-enriched mushrooms can reach up to 858 µg/g without compromising biological efficiency, depending on the dose and chemical form. Similarly, iron biofortification achieved up to 4176 µg/g in P. pulmonarius with minimal productivity loss. Among the species analysed, P. ostreatus and P. eryngii stood out for their productivity and nutritional quality, while P. citrinopileatus recorded the highest protein content at 34.7% dry weight. Overall, mineral biofortification of Pleurotus spp. emerges as a promising strategy to support sustainable food systems, address global micronutrient deficiencies, and expand the biotechnological use of edible fungi. Full article

Hypsizygus marmoreus (Peck) H.E. Bigelow is a commercial edible mushroom includes two primary commercial varieties: brown and white. To reveal the genetic and metabolic differences between these two varieties, genomic and metabolomic comparisons of the white strain F4 and the brown strain B5-15 were performed. The assembled genome sizes were 40,851,948 bp for F4 and 41,902,673 bp for B5-15. Molecular clock analysis estimated that H. marmoreus diverged from Termitomyces sp. approximately 59.4 million years ago during the Paleocene based on the genomic information. The two genomes showed little difference in the gene compositions related to β-Glucosidase and certain lignin degrading auxiliary enzymes. In contrast, the structures of the mating-type loci, including gene copy numbers and the transcriptional orientation of open reading frames, differed between the varieties, and it exhibited higher mating-type locus diversity. Comparative genomic analysis further indicated that the brown strain can biosynthesize melanin-like compounds using chorismate as the starting molecule, with tyrosinase acting as a key enzyme. Moreover, metabolomic profiling based on principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed distinct metabolic profiles between the two varieties. Collectively, these findings improve our understanding of the genetic basis underlying the phenotypic differences between the two H. marmoreus varieties. Full article

Herpes simplex virus type 1 (HSV-1) remains a significant pathogen, particularly in immunocompromised patients. The emergence of drug-resistant strains necessitates alternative therapeutic agents. Lentinula edodes (LE), Hypsizygus marmoreus, and Pleurotus eryngii are edible mushrooms with recognized medicinal properties. However, their effects on drug-resistant HSV-1 remain unclear. This study characterized metabolites from high-temperature/high-pressure (121 °C) water extracts of fresh and dried fruiting bodies and evaluated anti-HSV-1 activities using in vitro and in silico approaches. Metabolic profiles were analyzed by electrospray ionization–quadrupole time-of-flight mass spectrometry. Antiviral activity against HSV-1 KOS (wild-type) and HSV-1 dxpiii (drug-resistant) strains was assessed by plaque assays and qPCR. Molecular docking and network pharmacology were performed on candidate compounds. LE extract from dried mushroom tended to show the highest levels of selected major bioactive constituents, along with greater antioxidant activities. All extracts significantly inhibited viral infection and gene expression in both strains. LE extract from dried mushroom modulated the expression of NFKB1 and IL6. Molecular docking analysis revealed that eritanidine showed a predicted binding affinity to HSV-1 DNA polymerase (−7.95 kcal/mol). Additionally, eritanidine, 5′-methylthioadenosine, and 3-indoleacrylic acid were predicted to interact with TNF and MAPK1. Several compounds also demonstrated favorable drug-likeness properties. Overall, these mushroom extracts are promising natural sources of antiviral agents against HSV-1, including drug-resistant variants. Full article

Edible and medicinal mushrooms are widely studied for their bioactive compounds, yet their role as sources of essential vitamins remains inadequately defined and often overestimated. This review provides a critical assessment of vitamin composition in edible and medicinal mushrooms, with an emphasis on B-group vitamins and vitamin D₂, focusing on variability, bioavailability, and limitations for nutritional applications. Current evidence indicates that mushrooms can contribute to the intake of selected B vitamins, particularly riboflavin (B₂) and thiamine (B₁), at levels comparable to common plant foods. However, their relevance as a source of vitamin B₁₂ is highly uncertain due to pronounced compositional variability, the frequent occurrence of inactive corrinoid analogues, and limited evidence of physiological bioavailability. In contrast, vitamin D₂ represents a distinctive and technologically controllable feature of mushrooms, formed via the ultraviolet-induced conversion of ergosterol. Post-harvest UV exposure can substantially enhance vitamin D₂ content, enabling targeted biofortification strategies. Nevertheless, the nutritional significance of mushroom-derived vitamins is constrained by inconsistencies in reported concentrations, lack of standardized analytical methodologies, and insufficient clinical evidence. Overall, edible and medicinal mushrooms should not be regarded as universal natural sources of vitamins; rather, their nutritional relevance depends on species, cultivation conditions, post-harvest processing, analytical verification, and, particularly in the case of vitamin D₂, controlled UV-induced biofortification. Future research should prioritize standardized analytical approaches and well-designed human studies to support evidence-based nutritional applications. Full article

Gas-assisted steam explosion (GASE) disrupts raw material structures and promotes active release, but its effects on the nutritional quality and flavor of edible fungi remain unclear. Therefore, this study assessed the influence of GASE on the nutritional quality and flavor characteristics of Pleurotus eryngii. Using the sample as the raw material, we selected the GASE process parameters through single-factor experiments combined with response surface methodology and confirmation experiments. Subsequently, changes in nutrient contents and volatile/non-volatile flavor profiles were quantitatively characterized under these processing conditions. The results indicated that the selected parameters effectively disrupted the cell wall structure of the sample, resulting in a loose and porous microstructure. Consequently, the levels of protein, polysaccharides, amino acids and vitamins were significantly altered. In terms of flavor, this process modified the relative odor activity values of key aroma compounds, including volatile aldehydes and pyrazines, while also affecting the distribution of non-volatile metabolites. This led to the enrichment of flavor compounds such as nucleotides and their derivatives, and organic acids. This study confirmed that GASE technology can effectively enhance the nutritional quality and flavor characteristics of the mushroom by regulating its microstructure and metabolite composition. Full article

Following the elucidation of the fungal bioluminescence pathway (FBP), it was quickly adopted as a reporter system in plants; however, no such application has been documented in fungi to date. In this study, we established for the first time a luminescent reporter in the commercially important mushroom Hypsizygus marmoreus by expressing the luciferase gene from the luminous fungus Neonothopanus nambi. Using an established Agrobacterium-mediated transformation method, we separately introduced the wild-type luciferase gene nnLuz and the previously reported optimized variant nnLuz-v4 that can enhance bioluminescence expression into H. marmoreus arthroconidia. Both genes were stably integrated into the genome and expressed under the control of the H. marmoreus Glycerol 3-phosphate dehydrogenase (GPD) gene promoter. Upon addition of exogenous luciferin, transformants carrying the wild-type nnLuz produced clear, readily detectable bioluminescence signals, whereas no luminescence was observed in untransformed controls. Unexpectedly, the wild-type luciferase consistently exhibited substantially higher luminescence intensity than the optimized nnLuz-v4 variant. This finding suggests that codon optimization may be unnecessary or even detrimental when the donor and host are phylogenetically close basidiomycetes. The successful deployment of the fungal luciferase gene in H. marmoreus provides a sensitive and non-invasive genetic tool that does not require external excitation. This system opens new avenues for promoter characterization, real-time gene expression monitoring during mushroom development, and molecular breeding efforts aimed at improving agronomically important traits. Full article

The western honey bee (Apis mellifera) is increasingly exposed to environmental stressors that affect redox homeostasis, leading to imbalances in cellular functions. Natural bioactive compound-based nutritional strategies show promise in reducing oxidative stress while preserving redox signaling. In this study, we investigated the chemical composition, cytotoxicity, and redox-modulating effects of an aqueous extract of the edible mushroom Agaricus bisporus on the AmE-711 honey bee cell line. High-resolution Orbitrap LC–MS analysis revealed a chemically diverse extract comprising polyols, organic acids, amino acids, phosphorylated sugars, nucleotide derivatives, phenolic, and lipid-related compounds. Among the identified metabolites were mannitol, malic acid, citric acid, glutamic acid, and uridine diphosphate N-acetylglucosamine, providing a biochemical basis for potential metabolic and redox-related activity. Cell viability assays demonstrated that A. bisporus extract exhibited no significant cytotoxicity under the experimental conditions. Electron paramagnetic resonance (EPR) spectroscopy with the TEMPONE spin probe showed that untreated cells exhibited only minimal signal reduction (4.20%), while treatment with the extract alone caused a moderate decrease (12.08%), indicating the absence of reductive stress. Oxidative stress induced by hydrogen peroxide resulted in a pronounced TEMPONE signal reduction (37.88%), whereas co-treatment with the A. bisporus extract substantially attenuated this effect, lowering the signal reduction to 15.34%. These findings suggest that the aqueous A. bisporus extract may help preserve basal redox activity while attenuating peroxide-induced oxidative stress in AmE-711 honey bee cells. Rather than acting as a potent radical scavenger, the extract appears to function as a mild redox modulator or stabilizer under the tested conditions, which may be beneficial for honey bee cellular redox balance. These results support further investigation of physiologically appropriate A. bisporus-based dietary supplements for mitigating oxidative stress in apicultural systems. Full article

Cordyceps militaris, a medicinal and edible mushroom, is renowned for its bioactive constituents and health-promoting effects. This study investigated the effects of vacuum freeze drying (VF), vacuum drying (VD), oven drying (OV), and sun drying (SU) on the metabolite profiles and antioxidant activities of C. militaris. VF showed the highest levels of total phenolics, total carotenoids, cordycepin, and N⁶-(2-hydroxyethyl)-adenosine, whereas VD better preserved total flavonoids. VF- and VD-treated samples also exhibited stronger antioxidant capacities than those processed by OV and SU in 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS^•+), hydroxyl radical (•OH), and ferric reducing antioxidant power (FRAP) assays. Metabolomics analysis identified 193 significantly altered metabolites after drying treatments. VF, VD, and SU increased carbohydrates, vitamins, and phenolic acids, while leading to reductions in amino acids, nucleotides, and fatty acids. KEGG analysis revealed that drying significantly affected pathways related to purine and pyrimidine metabolism, amino acid biosynthesis, and phenylpropanoid biosynthesis. Network pharmacology further identified 8 key compounds potentially associated with antioxidant effects through interactions with 37 core targets. These findings highlight the importance of selecting appropriate drying methods to preserve the bioactive compounds and functional quality of C. militaris. Full article