Advertisement

Nutritional composition of Termitomyces robustus (Agaricomycetes) and Lentinus squarrosulus (Mont.) singer in South East Nigeria

  • Eziuche Amadike Ugbogu
  • Okezie Emmanuel
  • Abdelfattah Z. M. SalemEmail author
  • Mona M. M. Y. Elghandour
Article

Abstract

Termitomyces robustus (Agaricomycetes) and Lentinus squarrosulus (Mont.) Singer mushrooms are considered as important source of nutrient. They are used as remedy for treatment of various ailments in Southeastern part of Nigeria, yet there is inadequate documentation on the nutritional composition of these mushrooms. This study therefore aimed at evaluating the nutritional composition of the two mushrooms. The assayed phytochemicals were ≤ 1.35% in the two mushrooms. Phenols, flavonoids and anthocyanin were greater in amount in T. robustus than L. squarrosulus. Both mushrooms revealed high amount of carbohydrate and crude protein contents. Highest micronutrient in mg/100 g was recorded in phosphorous (P) in L. squarrosulus, while the least elemental was Zn2+ in T. robustus. All the quantified minerals and vitamins except K+ and vitamin C were greater in amount in L. squarrosulus than T. robustus while, vitamin K was not detected in the two mushrooms. The dominant fatty acid in the tested samples was oleic acid (C18:1) with the highest value recorded followed by stearic acid and palmitic acid in T. robustus. Essential and non-essential amino acids were all present in the two mushrooms with least value and highest values recorded in cysteine and glutamic acid respectively. Data showed that T. robustus and L. squarrosulus are nutrient compliant and could ameliorate deficiencies associated with malnutrition.

Keywords

Amino acids Basidiomycetes Lentinus squarrosulus Nutrient Termitomyces robustus 

Notes

Funding

This research was funded by TETFUND Institution Based Research Grant (TETFUND/ABSU/RP/2016/038) from Abia State University, Uturu.

References

  1. Agrahar-Murugkar D, Subbulakshmi G (2005) Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chem 89:599–603CrossRefGoogle Scholar
  2. Ahmad A, Husain A, Mujeeb M, Khan SA, Najmi AK, Siddique NA, Damanhouri ZA, Anwar F (2013) A review on therapeutic poten-tial of Nigella sativa: a miracle herb. Asian Pacific J Trop Biomed 3:337–352CrossRefGoogle Scholar
  3. Akpaja EO, Isikhuemhen OS, Okhuoya JA (2003) Ethnomycology and usage of edible and medicinal mushrooms among the Igbo people of Nigeria. Int J Med Mushroom 5(13):313–319Google Scholar
  4. Association of Official Analytical Chemists (AOAC) (2005) Official methods of analysis, 18th, edition edn. Arlington, VA, USAGoogle Scholar
  5. Attarat J, Thamisak R (2014) Anticancer PSP and phenolic compounds in Lentinus squarrosulus and Lentinus polychrous. In: The 5th international conference on natural products for health and beauty, pp 263–267Google Scholar
  6. Ayodele SM, Akpaja EO, Adamu Y (2013) Some edible and medicinal mushrooms of Igala land in Nigeria, their associated and ethnomycological uses. Int J Sci Nat 2(3):473–476Google Scholar
  7. Ball FG (2006) Riboflavin in vitamins in food analysis: bio-availabilty and stability. Taylor and Francis group, Boca Raton, pp 168–173Google Scholar
  8. Bernaś E, Jawarska G, Lisiewska Z (2006) Edible mushrooms as a source of valuable nutritive constituents. Acta Sci Pol Technol Aliment 5:5–20Google Scholar
  9. Chang ST (2005) Witnessing the development of the mushroom industry in China. In: Proceedings of the Fifth international conference on mushroom biology and mushroom products, Shanghai, ChinaGoogle Scholar
  10. Chang ST, Miles PG (1992) Mushroom biology: a new discipline. Mycologist 6:64–65CrossRefGoogle Scholar
  11. Chang ST, Mshigeni KE (2013) Mushroom farming: life-changing humble creatures. Scholars’ Press, OmniScriptum Publishing, RigaGoogle Scholar
  12. Chaturvedi VC, Shrivastava R, Upieti RK (2004) Vital infec-tions and trace elements: a complex trace element. Curr Sci 87:1536–1554Google Scholar
  13. Chen MH, Lin CH, Shih CC (2014) Antidiabetic and antihyperlipidemic effects Clitocybe nuda on glucose transporter 4 and AMP-activated protein kinase phosphorylation in high fat-fed mice. Evid Based Compl Alt Med.  https://doi.org/10.1155/2014/981046 CrossRefGoogle Scholar
  14. Colak A, Kolcuoğlu Y, Sesli E, Dalman Ö (2009) Biochemical composition of some Turkish fungi. Asian J Chem 19:2193–2199Google Scholar
  15. De Leon AM, Guinto LJZG, De Ramos PDV, Kalaw SP (2017) Enriched cultivation of Lentinus squarrosulus (Mont.) singer: a newly domesticated wild edible mushroom in the Philippines. Mycosphere 8:615–629CrossRefGoogle Scholar
  16. Devi VS, Rao G, Maheswari UM (2014) Preliminary phytochemical screening of various extracts of Valeriana wallichii root. Sky J Biochem Res 3(9):080–085Google Scholar
  17. Diez VA, Alvarez A (2002) Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. Food Chem 75:417–422CrossRefGoogle Scholar
  18. Fazaeli H, Talebian MAR (2006) Spent wheat straw compost of Agaricus bisporus mushroom as ruminant feed. Asian- Austr J Anim Sci 19:845–851CrossRefGoogle Scholar
  19. Garcia-Lafuente A, Moro C, Villares A, Guillamon E, Rostagno MAD, Aringo M, Martinez JA (2011) Mushrooms as a source of anti-inflammatory agents. Am J Commun Psychol 48:125–141Google Scholar
  20. Gbolagade JS, Ajayi A, Oku I, Wankasi D (2006) Nutritive value of common wild edible mushrooms from southern Nigeria. Glob J Biotech Biochem 1:16–21Google Scholar
  21. Geissler CA, Powers HJ (2005) Human nutrition, 11th edn. Elsevier Churchill Livingstone, Edinburgh, pp 236–243Google Scholar
  22. Georgiev V, Ananga A, Tsolova V (2014) Recent advances and uses of grape flavonoids as nutraceuticals. Nutrients 6:391CrossRefGoogle Scholar
  23. Hamano H (1997) Functional properties of sugar alcohols as low calorie sugar substitutes. Food Ind Nutr 2:1–6Google Scholar
  24. Harborne JB (1973) Phytochemical methods. London Chapman and Hall Ltd, LondonGoogle Scholar
  25. Harper A (1999) In: Shills ME (ed) Modern nutrition in health and diseases, 9th edn. Wilkins, Baltimore, pp 201–216Google Scholar
  26. He J, Giusti MM (2010) Anthocyanins: natural colorants with health-promoting properties. Annu Rev Food Sci Technol 1:163–187CrossRefGoogle Scholar
  27. Hegarty RS (2002) Strategies for mitigating methane emissions from livestock. Australian options and opportunities. In: Proceedings of 1st international conference on greenhouse gases and animal agriculture. Obihiro, Japan, pp 61–65Google Scholar
  28. Helmenstine AM (2018) Vitamin C determination by iodine titration. https://www.thoughtco.com/vitamin-c-determination-by-iodine-titration-606322. Accessed 28 Apr 2018
  29. Heyneman CA (1996) Zinc deficiency and taste disorders. Ann Pharmacother 30:186–187CrossRefGoogle Scholar
  30. Ishida H, Suzuno H, Sugiyama N, Innami S, Todokoro T, Maekawa A (2000) Nutritional evaluation of chemical component of leaves, stalks and stems of sweet potatoes (Ipomea batataspoir). Food Chem 68:359–367CrossRefGoogle Scholar
  31. Kalač P (2013) A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms. J Sci Food Agric 93(2):209–218CrossRefGoogle Scholar
  32. Kanu PJ, Zhu K, Kanu BJ, Zhou H, Qian H, Zhu K (2007) Biologically active components and nutraceuticals in sesame and related products: a review and prospect. Trends Food Sci Technol 18(12):599–608CrossRefGoogle Scholar
  33. Kirbağ S, Akyüz M (2010) Nutritive value of edible wild and cultured mushrooms. Turkish J Bio 34(1):97–102Google Scholar
  34. Lindequist U, Niedermeyer THJ, Jülich WD (2005) The pharmacological potential of mushrooms. Evid-Based Compl Altern Med 2(3):285–299CrossRefGoogle Scholar
  35. Lu J, Qin JZ, Chen P, Chen X, Zhang YZ, Zhao SJ (2012) Quality 671 difference study of six varieties of Ganoderma lucidum with different origins. Front Pharmacol 3:57PubMedPubMedCentralGoogle Scholar
  36. Luo Y, Chen G, Li B, Ji B, Guo Y, Tian F (2009) Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricular and Hawthorn. Innov Food Sci Emerg Technol 10:215–221CrossRefGoogle Scholar
  37. Mario LM, Bourada RL, Mauro N (2009) Antibacterial, cyloluxic and phytochemtcal screening of some traditional medicinal plant in Brazil. Braz J Appl Microbiol 21:33–46Google Scholar
  38. Mattila P, Könkö K, Eurola M, Pihlava JM, Astola J, Vahteristo L (2001) Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. J Agric Food Chem 49:2343–2348CrossRefGoogle Scholar
  39. Mattila P, Salo-Väänänen P, Könkö K, Aro H, Jalava T (2002) Basic composition and amino acid contents of mushrooms cultivated in Finland. J Agric Food Chem 50:6419–6422CrossRefGoogle Scholar
  40. Mdachi SJM, Nkunya MHH, Nyigo VA, Urasa IT (2004) Amino acid composition of some Tanzanian wild mushrooms. Food Chem 86:179–182CrossRefGoogle Scholar
  41. Mercan N, Duru M, Turkoglu A, Gezer K, Kivrak I, Turkoglu H (2006) Antioxidant and anti-microbial properties of ethanolic extract from Lepista nuda. Cooke Ann Microbiol 56:339–344CrossRefGoogle Scholar
  42. Miller K (2013) How mushrooms can save the world. Discover 697 July/August. 698 http://discovermagazine.com/2013/julyaug/13-mushrooms-clean-up-oil-spills 699 nuclear meltdowns-and-human-health. Accessed 1 April 2018
  43. Musa A, Ogbadoyi EO (2012) Effect of plant leaf position on some micronutrients, antinutrients and toxic substances in Teliferla occidentalis at the vegetative phase. Am J Exp Agric 2(2):210–232Google Scholar
  44. Nakalembe I, John DK, Deogratias O (2015) Comparative nutrient composition of selected wild edible mushrooms from two agro-ecological zones, Uganda. Springer Plus 4:433CrossRefGoogle Scholar
  45. Nobre T, Kone NA, Konate S, Linsenmair KE, Aanen DK (2011) Dating the fungus-growing termites’mutualism shows a mixture between ancient co-diversification and recent symbionts dispersal across divergent hosts. Mol Ecol 20:2619–2627CrossRefGoogle Scholar
  46. Nwanjo H, Iroagba I, Nnatuanya I, Eze N (2006) Is fermented Pentactethra macrophylla nutritional or antinutritional? Response from hamatological studies in protein malnourished guinea pigs. Internet J Nutr Wellness 4(2):1–5Google Scholar
  47. Obodai M, Ferreira ICFR, Fernandes A, Barros L, Mensah DLN, Dzomeku M, Urben AF, Prempeh J, Takli RK (2014) Evaluation of the chemical and antioxidant properties of wild and cultivated mushrooms of Ghana. Molecules 19:19532–19548CrossRefGoogle Scholar
  48. Okigbo RN, Nwatu CM (2015) Ethno-study and usage of edible and medicinal mushrooms in some parts of Anambra State, Nigeria. Nat Res 6:79–89Google Scholar
  49. Okwu DE (2003) The potentials of Ocimum gratissimum, Penrgularia extensa and Tetrapleura tetraptera as spice and flavouring agents. Niger Agric J 34:143–148Google Scholar
  50. Omar NAM, Abdullah N, Kuppusamy UR, Abdulla MA, Sabaratnam V (2011) Nutritional composition, antioxidant activities, and antiulcer potential of Lentinus squarrosulus (Mont.) mycelia extract. Evid Based Compl Alt Med.  https://doi.org/10.1155/2011/539356 CrossRefGoogle Scholar
  51. Omar NAM, Sumaiyah Abdullah NA, Kuppusamy UR, Abdulla MA, Sabaratnam V (2015) Lentinus squarrosulus (Mont.) mycelium enhanced antioxidant status in rat model. Drug Des Dev Ther 9:5957Google Scholar
  52. Oyetayo OV (2011) Medicinal uses of mushrooms in Nigeria: towards full and sustainable exploitation. Afr J Tradit Complement Altern Med 8:267–274PubMedPubMedCentralGoogle Scholar
  53. Rao CV, Newmark HL (1998) Chemo-preventive effect of Squalene on colon cancer. Carcinogenesis 19:287–290CrossRefGoogle Scholar
  54. Refsum H, Ueland PM, Nygard O, Vollset SE (1998) Homocysteine and cardiovascular disease. Annu Rev Med 49:31–62CrossRefGoogle Scholar
  55. Saiqa S, Haq NB, Muhammad AH (2008) Studies on chemical composition and Nutritive evaluation of wild edible mushrooms. Iran J Chem Chem Eng 27(3):151–154Google Scholar
  56. Sarker D, Redoy MRA, Sarker NC, Kamal MT, Al-Mamun M (2016) Effect of used rice straw of mushroom cultivation on growth performance and plasma metabolites in beef cattle. Bang J Anim Sci 45(3):40–45CrossRefGoogle Scholar
  57. Saxena M, Saxena J, Nema R, Singh D, Gupta A (2013) Phytochemistry of medicinal plants. J Pharm Phytochem 1(6):168–182Google Scholar
  58. Schillac D, Arizza V, Gargano ML, Venturella G (2013) Mediterranean oyster mushrooms, spices of genus Pleurotus (higher basidomycetes). Int J Med Mushrooms 15:591–594CrossRefGoogle Scholar
  59. Shabbir M, Khan MR, Saeed N (2013) Assessment of phytochemicals, antioxidant, anti-lipid peroxidation and anti-hemolytic activity of extract and various fractions of Maytenus royleanus leaves. BMC Complement Altern Med 13:143CrossRefGoogle Scholar
  60. Sharma SK, Gautam N (2015) Chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species. Biomed Res Int Article ID 346508, p 12Google Scholar
  61. Shimad T (2006) Salivary proteins as a defense against dietary tannins. J Chem Ecol 32(6):1149–1163CrossRefGoogle Scholar
  62. Silvana A, Pianzzola MJ, Soubes M, Cerdeiras MP (2006) Biodegradation of agro-industrial wastes by Pleurotus spp for its use as ruminant feed. Electron J Biotechnol 9:215–220Google Scholar
  63. Tapas AR, Sakarkar DM, Kakde RB (2008) A review of flavonoids as nutraceuticals. Trop J Pharm Res 7:1089–1099CrossRefGoogle Scholar
  64. Taran M, Kordali S, Zengin H, Dursun A, Sezen Y (2003) Macro and micro mineral element content of some wild cadible leaves consumed in eastern Anatolia. Plant Soil Sci 53:129–137Google Scholar
  65. Uriah N, Izuagbe Y (1990) Water industries and public health microbiology. University of Benin Press, Benin City, pp 18–24Google Scholar
  66. Wasser SP (2002) Medicinal mushrooms as a source of antitumour and immune stimulating polysaccharides. Appl Microbiol Biotechnol 60:258–274CrossRefGoogle Scholar

Copyright information

© Springer Nature B.V. 2018

Authors and Affiliations

  1. 1.Department of BiochemistryAbia State University UturuUturuNigeria
  2. 2.Facultad de Medicina Veterinaria y ZootecniaUniversidad Autónoma del Estado de MéxicoTolucaMexico

Personalised recommendations