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Applied Sciences
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Bioactive Compounds by Higher and Lower Fungi
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Bioactive Compounds by Higher and Lower Fungi

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 July 2022) | Viewed by 30532

Special Issue Editor

Dr. Panagiota Diamantopoulou

E-Mail Website
Guest Editor
Laboratory of Edible Fungi, Institute of Technology of Agricultural Products (itap), Hellenic Agricultural Organization—DEMETER, Sof. Venizelou 1, 14123 Lycovryssi, Greece
Interests: mushroom biotechnology; solid-state fermentations by fungi; liquid cultures of higher and lower fungi; fungal metabolites; waste and biomass valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Higher (i.e., Basidiomycota and Ascomycota) and lower (i.e., Zygomycota, Oomycota) fungi during liquid- or solid-state fermentations are able to produce a plethora of substances that constitute natural compounds, which are beneficial for human health. Intracellular and extracellular polysaccharides, proteins, intracellular lipids and products of secondary metabolism, e.g., polyols, antioxidants, phenolics, triterpenoids, and flavonoid-structured compounds, are entitled with the capability of preventing, controlling, and curing many human diseases. Particularly, edible and medicinal mushrooms (mostly Basidiomycota and, to a lesser extent, Ascomycota) are able to grow in various lignocellulosic substrates for the production of carposomes that serve as high nutritional and functional food, as well as in synthetic culture media for the production of biomass in mycelial form and many bioactive metabolites. Both carposomes and mycelial mass can be a rich source of bioactive compounds with medicinal properties; therefore, the evaluation of the cultivation parameters and the optimization of the processes are necessary. Yeasts (mostly Ascomycota and, to a lesser extent, Basidiomycota) can produce compounds like polyols, storage lipids presenting composition similarities with high value exotic fats, proteins, and other added-value compounds which are important for the food and pharmaceutical industries. Finally, lower fungi (i.e., Zygomycota, Oomycota) produce bioactive high-added-value lipophilic compounds such as functional poly-unsaturated fatty acids (PUFAs) like γ-linolenic acid, eicosapentaenoic acid, etc.

This Special Issue, entitled “Bioactive Compounds by Higher and Lower Fungi”, will cover a selection of recent research articles, short communications, reviews, as well as perspectives in the area of bioactive compounds by higher and lower fungi.

All submitted papers will be subjected to the standard independent peer-review process. Authors should specify “Bio-active_Compounds_Fungi” in the submission cover letter. Prospective authors for mini-reviews or commentaries must contact the Special Issue’s editor and/or the editorial office in advance.

Dr. Panagiota Diamantopoulou
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fungi
  • mushrooms
  • polysaccharides
  • β-glucan
  • fatty acids
  • cellular lipids
  • antioxidants
  • phenolics
  • terpenoids

Published Papers (6 papers)

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Research

Jump to: Review

21 pages, 2615 KiB  
Article
Biotechnological Conversions of Mizithra Second Cheese Whey by Wild-Type Non-Conventional Yeast Strains: Production of Yeast Cell Biomass, Single-Cell Oil and Polysaccharides
by Gabriel Vasilakis, Dimitris Karayannis, Theofilos Massouras, Ioannis Politis and Seraphim Papanikolaou
Appl. Sci. 2022, 12(22), 11471; https://0-doi-org.brum.beds.ac.uk/10.3390/app122211471 - 11 Nov 2022
Cited by 11 | Viewed by 1859
Abstract
The cultivation of oleaginous yeasts on various agro-industrial residues and the subsequent production of microbial lipids (single-cell oils), which can be used as starting materials for the synthesis of both “second generation” biodiesel and various types of oleochemicals, is considered as one of [...] Read more.
The cultivation of oleaginous yeasts on various agro-industrial residues and the subsequent production of microbial lipids (single-cell oils), which can be used as starting materials for the synthesis of both “second generation” biodiesel and various types of oleochemicals, is considered as one of the most important approaches of the Industrial Biotechnology, in terms of circular economy and green and sustainable development. In this study, seven wild-type non-conventional yeast strains were evaluated for their growth on a semi-defined medium with cheese whey lactose as a sole carbon source. Five of these strains were further batch-cultivated into the complex substrate that contained second cheese whey, which is the main by-product of Mizithra whey cheese manufacture, after centrifugation and filtration without any extra mineral salts, carbon, or nitrogen source addition. All these five strains grown in second cheese whey produced mainly yeast biomass and to lesser extent microbial lipids and other interesting metabolites, such as polysaccharides. The strain Cryptococcus curvatus ATCC 20509 produced the highest total dry weight (TDW) amount (22.4 g/L), that contained 3.4 g/L of intra-cellular lipids, followed by C. curvatus NRRL Y-1511, which produced 20.6 g/L of TDW and 3.2 g/L lipids. A novel, non-previously systematically studied strain, namely Papiliotrema laurentii NRRL Y-2536, produced significant quantities of TDW (22.0 g/L) and, interestingly, secreted quantities of exopolysaccharides. Fed-batch shake-flask cultivation of C. curvatus ATCC 20509 in pretreated second cheese whey, pulse-supplemented with condensed cheese whey-derived lactose, led to the significant TDW quantity of 38.1 g/L that contained c. 57% w/w of total lipids (lipids at a concentration 21.7 g/L were produced). Cellular lipids of all microorganisms, mainly stored as triacylglycerols, contained in variable quantities the fatty acids Δ9C18:1, C16:0, Δ9,12C18:2 and C18:0, constituting perfect candidates for the synthesis of “second generation” biodiesel. Full article
(This article belongs to the Special Issue Bioactive Compounds by Higher and Lower Fungi)
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8 pages, 812 KiB  
Communication
Preliminary Research Concerning the Enrichment of Industrial Hemp Extract Residues via Solid State Fermentation with Pleurotus ostreatus
by Christos Eliopoulos, Giorgos Markou, Nikos Chorianopoulos, Serkos A. Haroutounian and Dimitrios Arapoglou
Appl. Sci. 2022, 12(5), 2376; https://0-doi-org.brum.beds.ac.uk/10.3390/app12052376 - 24 Feb 2022
Cited by 1 | Viewed by 1479
Abstract
The main objective of this study concerns the bioconversion of industrial hemp extract residues (IHER) by applying a solid-state fermentation (SSF) bioprocess as a means to upgrade their nutritional composition, targeting their utilization as a proteinaceous animal feed. For this purpose, IHER underwent [...] Read more.
The main objective of this study concerns the bioconversion of industrial hemp extract residues (IHER) by applying a solid-state fermentation (SSF) bioprocess as a means to upgrade their nutritional composition, targeting their utilization as a proteinaceous animal feed. For this purpose, IHER underwent an SSF procedure initiated by P. ostreatus, and the results indicated that crude proteins were increased by 53.05%. Additionally, a similar pattern was observed concerning cellulose content, which was found to be increased by 5.25%, while lignin concentration exceeded a 2-fold increment. Furthermore, IHER afforded an increased β-glucan content of approximately 32.51%. These results revealed the significant potential of IHER as a supplement in animal diets after nutritional enhancement via SSF. This study contributes to the concept of the circular economy, thus promoting the reuse of agro-industrial wastes such as IHER in order to produce high-added-value products such as proteinaceous animal feed. Full article
(This article belongs to the Special Issue Bioactive Compounds by Higher and Lower Fungi)
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18 pages, 2768 KiB  
Article
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines
by Stefania Christofi, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Ionel Bogdan Cioroiu, Valeriu Cotea and Stamatina Kallithraka
Appl. Sci. 2022, 12(3), 1405; https://0-doi-org.brum.beds.ac.uk/10.3390/app12031405 - 28 Jan 2022
Cited by 10 | Viewed by 2338
Abstract
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast extract and diammonium phosphate (DAP) were added to [...] Read more.
Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fold). Both indigenous strains scored better results in aroma quality, body and acidity compared to control. The overall evaluation of the data highlights the great potential of the indigenous S. cerevisiae strains as fermentation starters providing promising results in the sector of terroir wines. Full article
(This article belongs to the Special Issue Bioactive Compounds by Higher and Lower Fungi)
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20 pages, 1388 KiB  
Article
Detoxification of Molasses and Production of Mycelial Mass and Valuable Metabolites by Morchella Species
by Marianna Dedousi, Katerina Fourtaka, Eirini-Maria Melanouri, Dimitrios Argyropoulos, Charoula Psallida, Ilias Diamantis, Seraphim Papanikolaou and Panagiota Diamantopoulou
Appl. Sci. 2021, 11(20), 9481; https://0-doi-org.brum.beds.ac.uk/10.3390/app11209481 - 12 Oct 2021
Cited by 8 | Viewed by 2410
Abstract
Edible wild ascomycetes Morchella rotunda, M. vulgaris and M. conica were cultivated in liquid static and agitated flasks of sucrose and molasses substrates with a C/N ratio of 20 and 25. The impact of four substrates on the production and quality characteristics [...] Read more.
Edible wild ascomycetes Morchella rotunda, M. vulgaris and M. conica were cultivated in liquid static and agitated flasks of sucrose and molasses substrates with a C/N ratio of 20 and 25. The impact of four substrates on the production and quality characteristics of morels was examined. Evaluation included determination of the dry mycelial mass, intra-cellular (IPS) and extra-cellular (EPS) polysaccharides, total phenolic (TPC) and antioxidant (TAC) components, proteins, as well as the degree of phenolic content reduction and decolorization of molasses. The influence of agitation conditions was also evaluated. Results showed that substrate consumption, biomass formation and secondary metabolites production were substrate, species, and C/N ratio dependent. Among species, M. conica achieved the maximum biomass (18.16 g/L) and IPS (4.8 g/L) production and significant phenolic reduction (56.6%) and decolorization (26.7%). The maximum EPS (3.94 g/L) was noted by M. rotunda, whereas TPC (32.2 mg/g), TAC (6.0 mg/g) and cellular protein (7.6% w/w) were produced in sufficient amounts. These results strongly support the use of Morchella mushrooms as a biological detoxification agent of molasses in liquid fermentations and indicate their nutritional and medicinal value. Full article
(This article belongs to the Special Issue Bioactive Compounds by Higher and Lower Fungi)
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Review

Jump to: Research

28 pages, 667 KiB  
Review
Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy
by Sotirios Pilafidis, Panagiota Diamantopoulou, Konstantinos Gkatzionis and Dimitris Sarris
Appl. Sci. 2022, 12(22), 11426; https://0-doi-org.brum.beds.ac.uk/10.3390/app122211426 - 10 Nov 2022
Cited by 15 | Viewed by 4229
Abstract
Vast quantities of side streams produced worldwide by the agricultural and food industry present an environmental challenge and an opportunity for waste upcycling in the frame of the circular bioeconomy. Fungi are capable of transforming lignocellulosic residues and wastes into a variety of [...] Read more.
Vast quantities of side streams produced worldwide by the agricultural and food industry present an environmental challenge and an opportunity for waste upcycling in the frame of the circular bioeconomy. Fungi are capable of transforming lignocellulosic residues and wastes into a variety of added-value compounds with applications in functional food products, pharmaceuticals, chemicals, enzymes, proteins, and the emerging sector of nutraceuticals. The liquid state culture of fungi is an efficient and potentially scalable and reproducible biotechnological tool that allows the optimized production of fungal metabolites. Particularly, the utilization of agro-industrial by-products, residues, and wastes as a substrate for the liquid culture of macrofungi is suggested as an attainable solution in the management of these streams, contributing to climate change mitigation. This review presents recently published literature in the field of liquid state cultures of macrofungi using agro-industrial side streams, the different substrates, methods, and factors affecting their growth and metabolite production, as well as their applications, focusing on the variety of natural valuable compounds produced. Full article
(This article belongs to the Special Issue Bioactive Compounds by Higher and Lower Fungi)
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16 pages, 976 KiB  
Review
Nutritional, Medicinal, and Cosmetic Value of Bioactive Compounds in Button Mushroom (Agaricus bisporus): A Review
by Muhammad Usman, Ghulam Murtaza and Allah Ditta
Appl. Sci. 2021, 11(13), 5943; https://0-doi-org.brum.beds.ac.uk/10.3390/app11135943 - 26 Jun 2021
Cited by 45 | Viewed by 17192
Abstract
Fungi are vital to numerous industrial and household processes, especially producing cheeses, beer, wine, and bread, and they are accountable for breaking down organic matter. The remarkable medicinal and nutritional values of the mushrooms have increased their consumption. Agaricus bisporus belongs to the [...] Read more.
Fungi are vital to numerous industrial and household processes, especially producing cheeses, beer, wine, and bread, and they are accountable for breaking down organic matter. The remarkable medicinal and nutritional values of the mushrooms have increased their consumption. Agaricus bisporus belongs to the Agaricaceae family, and it is a top-ranked cultivated mushroom that is well known for its edibility. A. bisporus is rich in nutrients such as carbohydrates, amino acids, fats, and minerals and has potential anticancer, antioxidant, anti-obesity, and anti-inflammation properties. The bioactive compounds extracted from this mushroom can be used for the treatment of several common human diseases including cancer, bacterial and fungal infections, diabetes, heart disorder, and skin problems. A. bisporus has opened new horizons for the world to explore mushrooms as far as their culinary and medicinal values are concerned. In recent years, tyrosinase and ergothioneine have been extracted from this mushroom, which has made this mushroom worth considering more for nutritional and medicinal purposes. To emphasize various aspects of A. bisporus, a comprehensive review highlighting the nutritional, medicinal, and cosmetic values and finding out the research gaps is presented. In this way, it would be possible to improve the quality and quantity of bioactive compounds in A. bisporus, ultimately contributing to the discovery of new drugs and the responsible mechanisms. In the present review, we summarize the latest advancements regarding the nutritional, pharmaceutical, and cosmetic properties of A. bisporus. Moreover, research gaps with future research directions are also discussed. Full article
(This article belongs to the Special Issue Bioactive Compounds by Higher and Lower Fungi)
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