Current Overview of Breeding and Genomic Studies of White Button Mushroom ( Agaricus bisporus )
- First Online: 01 January 2023
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- Rajender Singh 5 ,
- Saurabh Singh 6 ,
- Babita Kumari 7 ,
- Susheel Kumar Sharma 8 &
- Devender Sharma 9
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Agaricus bisporus is a popular edible mushroom that is cultivated worldwide. Agaricus bisporus is the model fungus which acts as an important component of the human diet for over 200 years. Repetitive DNA elements are ubiquitous constituents of eukaryotic genomes and the availability of whole genome sequence leads to draw a picture of the genome-wide distribution of genes of interest. This also provides insights into potential mechanisms of genome arrangement and their expression pattern. The genomic data played an important role in assessing the evolution, adaptation of mushrooms and will enhance the scope of future genetic improvements of A. bisporus . Several microsatellites appeared widely and distributed over the whole genome sequence of A. bisporus . Molecular markers techniques help the researchers for accurate identification and differentiation of cultivars/strains of white button mushroom. These markers were developed by mining the genome sequence and an efficient technique for the identification of A. bisporus cultivars and have adequate potential to facilitate the marker-assisted breeding in the future.
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Developments in breeding of agaricus bisporus var. bisporus : progress made and technical and legal hurdles to take.
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Rajender Singh
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Singh, R., Singh, S., Kumari, B., Sharma, S.K., Sharma, D. (2023). Current Overview of Breeding and Genomic Studies of White Button Mushroom ( Agaricus bisporus ). In: Singh, S., Sharma, D., Sharma, S.K., Singh, R. (eds) Smart Plant Breeding for Vegetable Crops in Post-genomics Era . Springer, Singapore. https://doi.org/10.1007/978-981-19-5367-5_14
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Microbiological assessment of white button mushrooms with an edible film coating.
1. Introduction
2. materials and methods, 2.1. edible film coating, 2.2. application of the edible film coating on mushrooms, 2.3. shelf-life study, 2.3.1. microbiological analysis, 2.3.2. physicochemical parameters, weight loss, 2.4. statistical analysis, 3. results and discussion, 3.1. microbiological analysis, 3.1.1. total microorganisms at 30 °c, 3.1.2. molds and yeasts, 3.1.3. escherichia coli, 3.1.4. enterobacteriaceae, 3.1.5. coagulase-positive staphylococcus, 3.1.6. bacillus cereus, 3.1.7. pseudomonas, 3.1.8. salmonella spp., 3.1.9. listeria monocytogenes, 3.2. microbiological analysis of the edible coating, 3.3. physicochemical parameters, 3.3.2. weight loss, 3.3.3. color, 3.3.4. texture, 4. conclusions, supplementary materials, author contributions, data availability statement, conflicts of interest.
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t Coated | t Control | t Coated | t Control | ||
---|---|---|---|---|---|
Total microorganisms | Detection | Yes | Yes | Yes | Yes |
Enumeration (log CFU/g) | Uncountable | 5.85 ± 0.00 | Uncountable | 6.58 ± 0.00 | |
Molds and yeasts | Detection | Yes | Yes | Yes | Yes |
Enumeration (log CFU/g) | Uncountable | 6.46 ± 0.00 | 6.02 ± 0.00 | 4.18 ± 0.16 | |
Escherichia coli | Detection | No | No | No | No |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Enterobacteriaceae | Detection | Yes | Yes | Yes | Yes |
Confirmation | No | No | No | No | |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Coagulase-positive Staphylococcus | Detection | No | No | No | No |
Confirmation | n.a. * | n.a. * | n.a. * | n.a. * | |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Bacillus cereus | Detection | No | No | No | Yes |
Confirmation | n.a. * | n.a. * | n.a. * | No | |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Pseudomonas | Detection | Yes | Yes | Yes | Yes |
Confirmation | Yes | Yes | Yes | Yes | |
Salmonella spp. | Detection | No | No | No | No |
Confirmation | n.a. * | n.a. * | n.a. * | n.a. * | |
Listeria monocytogenes | Detection | No | Yes | No | Yes |
Confirmation | n.a. * | No | data | No |
t Coated | t Control | t Coated | t Control | ||
---|---|---|---|---|---|
Total microorganisms | Detection | Yes | Yes | Yes | Yes |
Enumeration (log CFU/g) | 3.72 ± 0.89 | 2.93 ± 0.21 | 6.02 ± 0.35 | 5.55 ± 0.21 | |
Molds and yeasts | Detection | Yes | Yes | Yes | Yes |
Enumeration (log CFU/g) | 3.80 ± 0.50 | 4.00 ± 0.14 | 5.11 ± 0.10 | 4.60 ± 0.00 | |
Escherichia coli | Detection | No | No | No | No |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Enterobacteriaceae | Detection | No | No | Yes | Yes |
Confirmation | n.a. * | n.a. * | Yes | Yes | |
Enumeration (log CFU/g) | n.a. * | n.a. * | Uncountable | Uncountable | |
Coagulase-positive Staphylococcus | Detection | Yes | Yes | Yes | Yes |
Confirmation | No | No | No | No | |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Bacillus cereus | Detection | No | No | No | No |
Confirmation | n.a. * | n.a. * | n.a. * | n.a. * | |
Enumeration (log CFU/g) | n.a. * | n.a. * | n.a. * | n.a. * | |
Pseudomonas | Detection | Yes | Yes | Yes | Yes |
Confirmation | Yes | Yes | Yes | Yes | |
Salmonella spp. | Detection | No | No | No | No |
Confirmation | n.a. * | n.a. * | n.a. * | n.a. * | |
Listeria monocytogenes | Detection | No | No | Yes | Yes |
Confirmation | n.a. * | n.a. * | No | No |
Temperature | Sampling Time | Sample | pH |
---|---|---|---|
4 °C | t | Control | 6.60 ± 0.04 |
Coated | 6.39 ± 0.01 | ||
t | Control | 6.70 ± 0.01 | |
Coated | 6.68 ± 0.01 | ||
9.3 °C | t | Control | 6.35 ± 0.02 |
Coated | 6.47 ± 0.03 | ||
t | Control | 6.75 ± 0.01 | |
Coated | 6.60 ± 0.01 |
Temperature | Sample | Weight Loss (%) |
---|---|---|
4 °C | Control | 83.35 ± 2.42 |
Coated | 81.96 ± 3.57 | |
9.3 °C | Control | 87.43 ± 1.36 |
Coated | 81.90 ± 1.93 |
Temperature | Sample | Time | L* | % Variance |
---|---|---|---|---|
4 °C | Control | t | 68.5 ± 17.6 | 5.4% |
t | 64.8 ± 2.7 | |||
Coated | t | 53.8 ± 9.8 | 1.9% | |
t | 52.8 ± 9.4 | |||
9.3 °C | Control | t | 62.7 ± 1.1 | 22.5% |
t | 48.6 ± 1.1 | |||
Coated | t | 60.1 ± 6.7 | 14.8% | |
t | 51.2 ± 3.8 |
Temperature | Time | Sample | L* | a* | b* | ΔE* |
---|---|---|---|---|---|---|
4 °C | t | Control | 68.5 | 18.8 | 97 | 19.0 |
Coated | 53.8 | 28.5 | 90 | |||
t | Control | 64.8 | 33.6 | 93 | 13.9 | |
Coated | 52.8 | 34.0 | 86 | |||
9.3 °C | t | Control | 62.7 | 25.0 | 93 | 10.5 |
Coated | 60.1 | 34.4 | 89 | |||
t | Control | 48.6 | 36.6 | 87 | 2.7 | |
Coated | 51.2 | 37.1 | 87 |
Temp. | Sample | Weight | Hardness | Cohesiveness | |
---|---|---|---|---|---|
4 °C | Control | Stem | 27 | −30 | −61 |
Cap | 21 | 59 | 32 | ||
Coated | Stem | 17 | −34 | −32 | |
Cap | 34 | 68 | 3 | ||
9.3 °C | Control | Stem | 85 | 7 | −50 |
Cap | 25 | 71 | −11 | ||
Coated | Stem | 80 | 32 | −18 | |
Cap | 15 | 57 | −4 |
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Borges, M.M.; Simões, A.S.; Miranda, C.; Sales, H.; Pontes, R.; Nunes, J. Microbiological Assessment of White Button Mushrooms with an Edible Film Coating. Foods 2023 , 12 , 3061. https://doi.org/10.3390/foods12163061
Borges MM, Simões AS, Miranda C, Sales H, Pontes R, Nunes J. Microbiological Assessment of White Button Mushrooms with an Edible Film Coating. Foods . 2023; 12(16):3061. https://doi.org/10.3390/foods12163061
Borges, Margarida Machado, Ana Sofia Simões, Carla Miranda, Hélia Sales, Rita Pontes, and João Nunes. 2023. "Microbiological Assessment of White Button Mushrooms with an Edible Film Coating" Foods 12, no. 16: 3061. https://doi.org/10.3390/foods12163061
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Impact of Chitosan, Trans-Cinnamaldehyde, Poly (Vinyl Alcohol) and Tio2 Bio-Nanocomposites on Preservation and Flavor of Postharvest Button Mushroom (Agaricus Bisporus)
51 Pages Posted: 4 Sep 2024
Kyushu University
Tran Thi Van
Fumina tanaka, fumihiko tanaka.
In this study, we developed novel bionanocomposites consisting of chitosan (CS), poly (vinyl alcohol) (PVA), trans-cinnamaldehyde (CIN), and nano-titanium dioxide (TiO2) using a blending method. The results demonstrated that the addition of TiO2 and CIN significantly enhanced the filmslight transmittance, mechanical, antimicrobial, and antioxidant properties. Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM) observations revealed that the nanocomposite films were dense and intact. We also investigated, the effect of nanocomposite coating on storage of button mushrooms at 4 °C for 10 d. The results indicated that the nanocomposite coating maintained the hardness and total polyphenol content of the mushrooms and inhibited the growth of malondialdehyde and reducing the browning index compared with the control groups. Additionally, the nanocomposite-coated mushrooms exhibited higher 3-octanone, a key flavor compound, than the control, thus preserving post-harvest flavor and texture. This study provides valuable insights into developing effective coatings to extend the shelf life.
Keywords: Button mushroom, Chitosan nanocomposites, trans-Cinnamaldehyde, Volatile compound, quality
Suggested Citation: Suggested Citation
Kyushu University ( email )
6-19-1, Hakozaki, Higashiku Fukuoka, 812-8581 Japan
Fumina Tanaka (Contact Author)
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White button mushroom (Agaricus bisporus) exhibits antiproliferative and proapoptotic properties and inhibits prostate tumor growth in athymic mice
Affiliation.
- 1 Department of Surgical Research, Beckman Research Institute of the City of Hope, Duarte, CA, USA.
- PMID: 19005974
- DOI: 10.1080/01635580802192866
White button mushrooms are a widely consumed food containing phytochemicals beneficial to cancer prevention. The purpose of this research was to evaluate the effects of white button mushroom extract and its major component, conjugated linoleic acid (CLA) on prostate cancer cell lines in vitro and mushroom extract in vivo. In all cell lines tested, mushroom inhibited cell proliferation in a dose-dependent manner and induced apoptosis within 72 h of treatment. CLA inhibited proliferation in the prostate cancer cell lines in vitro. DU145 and PC3 prostate tumor size and tumor cell proliferation were decreased in nude mice treated with mushroom extract, whereas tumor cell apoptosis was increased compared to pair-fed controls. Microarray analysis of tumors identified significant changes in gene expression in the mushroom-fed mice as compared to controls. Gene network analysis identified alterations in networks involved in cell death, growth and proliferation, lipid metabolism, the TCA cycle and immune response. The data provided by this study illustrate the anticancer potential of phytochemicals in mushroom extract both in vitro and in vivo and supports the recommendation of white button mushroom as a dietary component that may aid in the prevention of prostate cancer in men.
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Watch this fungus control a robot
“Biohybrid robots” that are part fungi and part computer convert fungal electrical signals into digital commands, a promising advance in building more sustainable robots.
A starfish-like robot contracts its five legs to inch across a wood floor, not powered by batteries or plugged into an outlet, but instead controlled by signals from mushrooms.
The new robot, along with another wheeled robot controlled by fungi, was developed by Cornell University researchers to create robots inspired by and integrated with nature.
So called “biohybrid robotics” is a relatively new field that combines plant, animal, and fungal cells with synthetic materials to create robots. Tiny biohybrid robots made from mouse neurons can walk and swim , swimming robots for ocean exploration have been created using jellyfish cells , and a walking and pivoting robot was made from rat muscle cells .
But using animal cells in biorobots is expensive and ethically complicated, while plant cells tend to respond more slowly to stimuli. Now, a new study published in Science Robotics outlines how fungi might be a key piece of the biohybrid puzzle.
How does it work?
The researchers started by cultivating mycelia—the network of strands that connect mushrooms underground and allows them to communicate—from king oyster mushrooms.
King oyster mushrooms are easy to grow and maintain, making them ideal for use in robots. The researchers cultivated the fungi and guided its mycelia to grow onto a 3D-printed scaffold full of electrodes.
Interconnected mycelia give off electrical impulses in response to changes in the environment, like the impulses the neurons in our brains give off to communicate with each other. Because the mycelial network was connected to electrodes, its electrical impulses could communicate with a computer interface. The computer then converts those electrical impulses into digital commands, which are sent to the robots’ valves and motors, telling them to do things like move forward. The computer conversion of electrical impulses to commands was inspired by how animal neurons work, converting our brains’ electrical impulses into motor functions like moving limbs.
The fungi-computer interface enables communication between the mycelia and the robot, so when the researchers shine light on the mycelia, they respond with electrical impulses that make the robots move.
“Mushrooms don’t like light, they grow in dark areas,” says Robert Shepherd, engineer at Cornell University and one of the study’s authors, “since they really don’t like light, that provided a strong signal.” By shining more ultraviolet light on the fungi-computer interface, the fungi’s electrical signals in response became stronger, making the robots move faster.
How will these biohybrid robots be used?
The new technology could be used in agriculture: fungi are extremely sensitive to their environment, and robots like these could detect chemical contaminants, poisons, or pathogens in crop fields better than synthetic robots.
Fungi can handle extreme conditions, according to Anand Mishra, engineer at Cornell University and another author of the study. Fungal cells can survive in very salty water or severe cold, which might make fungi biohybrid robots better than animal or plant biohybrid robots in extreme environments. Mushrooms can also survive radiation better than many other organisms, so they could help detect radiation at hazardous sites.
The new research is an exciting advancement in biohybrid robotics, says Vickie Webster-Wood, engineer at Carnegie Mellon University, who was not involved in the study. One major benefit of biohybrid robots is their sustainability. “If you’re trying to build a swarm of robots to go monitor a coral reef, and you build them out of electronics with heavy metals and plastics, and you’re not able to collect them all, that’s a lot of waste that’s been introduced into the environment,” says Webster-Wood.
Building with biology enables engineers to use materials native to the environment the robot will be in. A biohybrid robot made from plant cells can help with reforestation, for example, or a medical robot built from a person’s cells could be used inside their body. At the end of these robots missions, less cleanup is needed, and the risk of harmful pollutants left behind is lower.
Fungi are everywhere, and creating these types of robots could be more feasible in areas with fewer resources, says Webster-Wood. “That means you could potentially send a very small [amount] of mycelium to a very remote destination where you then grow up the mycelium and can build robots there—so there could be applications in space robotics.”
The accessibility and endurance of these new fungi-controlled robots are also promising for longer-term uses. “The conditions to keep the mycelium alive seem to be easier to achieve in a robot than the systems we need to keep mouse muscle alive, for example,” says Webster-Wood, “so there’s some potential there to do longer-mission environmental work.”
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Status of mushroom production in India
- December 2017
- National Council of Rural Institutes, Hyderabad
- ICAR-Directorate of Mushroom Research, Solan, H.P, India
- This person is not on ResearchGate, or hasn't claimed this research yet.
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PDF | On May 1, 2010, N.A. Munshi and others published Button Mushroom Cultivation | Find, read and cite all the research you need on ResearchGate
1. Introduction. Edible mushrooms are consumed as a delicacy for their flavor and nutritional value derived from high quality protein, essential amino acids, fiber, and a low-fat content [1,2].Carbohydrates including structural polysaccharides like β-glucan, chitin, hemicellulose and pectin constitute the most abundant macronutrient of mushrooms, followed by protein and unsaturated fatty ...
1. Introduction. Button mushroom (Agaricus bisporus) is the most common edible cultivated mushroom species worldwide and is highly popular within consumers for its nutritional, organoleptic and medicinal properties (Nasiri, Barzegar, Sahari, & Niakousari, 2017).The quality of button mushrooms is determined by color, texture, cleanliness, and flavor, of which, color is first perceived by ...
The main reason to use this system is the availability of relatively cheap raw materials that generate, as mentioned before, after fermentation a selective medium for the cultivation of button mushrooms. A considerable number of research papers on the preparation and utilisation of button mushroom substrate have been published, from basic ...
The button mushroom (Agaricus bisporus) is the most popular edible mushroom in the Western world.However, mushroom crops can fall victim to serious bacterial diseases that are a major threat to the mushroom industry, among them being soft rot disease caused by Janthinobacterium agaricidamnosum.Here, we show that the rapid dissolution of mushroom fruiting bodies after bacterial invasion is due ...
becoming the most common mushroom grown and sold in the world. They are strictly cultivated in rich compost in special mushroom. houses where heat and humidity are carefully controlled. The white ...
The whole genome of white button mushroom (Agaricus bisporus var. bisporus ARP23) was sequenced and assembled with genome sequencing platform, viz., Illumina and PacBio sequencing technology.Morin et al. in 2012 sequenced and published the genome of A. bisporus.The two genomes H-97 and JB137-s8 have sizes of 30.4 and 32.8 Mb with 10,438 and 11,289 protein-coding genes estimated and reported.
In average 20. kg of fresh button mushrooms are yielded from 100 kg of compost. Hence this is definitely a. profitable business for farmers. This chapter is aimed to summarize an overview on ...
Feature papers represent the most advanced research with significant potential for high impact in the field. A Feature Paper should be a substantial original Article that involves several techniques or approaches, provides an outlook for future research directions and describes possible research applications. ... Button mushrooms are consumed ...
Button mushrooms (Agaricus bisporus), are one of the most widely consumed mushrooms in the world.However, changes within its microbial community as it relates to the use of different raw materials and cultivation methods, as well as potential points of microbial contamination throughout the production process have not been investigated extensively. In the present study, button mushroom ...
The button mushroom is one of the most frequently produced and consumed mushroom worldwide, accounting for over 40% of total global mushroom production ... The authors are thankful to the Indian Council of Medical Research, for award of ICMR-Fellowship 2019 in favour of Ms. Rafeeya Shams (vide grant no. ICMR/SRF- 3/1/2/131/2019-(Nut ...
We also investigated, the effect of nanocomposite coating on storage of button mushrooms at 4 °C for 10 d. The results indicated that the nanocomposite coating maintained the hardness and total polyphenol content of the mushrooms and inhibited the growth of malondialdehyde and reducing the browning index compared with the control groups.
The button mushroom, Agaricus bisporus,is still the most important commercially cultivated mushroom in the world. At the present, A. bisporus, accounts for 35 to 45 percent of total worldwide production of edible mushrooms (Masoumi et al., 2015). Research findings demonstrate that the button mushroom possesses bioactive
Mushrooms are considered as a potential substitute of muscle protein on account of their high digestibility (Kalac, 2009). In addition to protein, mushroom is an excellent source of Vitamin-D, minerals such as potassium, iron, copper, zinc and manganese, low in calories, fat free, cholesterol free, gluten free and very low in sodium (Sharma et ...
In addition to protein, mushroom is an excellent source of vitamin-D, minerals such as potassium, iron, copper, zinc and manganese, low in calories, fat free, cholesterol free, gluten free and very low in sodium (Sharma et al., 2017). From 2010-2017, the mushroom industry in India has registered an average growth rate of 4.3% per annum.
Edible mushrooms are becoming more popular as health promoters, and have led to advancements in the research activities focused on different types of mushrooms. These can have broad applications to supplement various staple food products, due to their capability to improve protein content, along with the valued health benefits of bioactive ...
From 2010-2018, the mushroom industry in India has registered an average growth rate of 4.3% per annum. However, exponential growth was registered during the last two years. Out of the total mushroom produced, white button mushroom share is 73% followed by oyster mushroom (16%), paddy straw mushroom (7%) and milky mushroom (3%) during 2018.
In button mushroom cultivation, ... The training on mushroom cultivation technology for entrepreneurs is a flagship programme of Directorate of Mushroom Research, ... In this paper, we constructed ...
Kratika Sharma*. ICAR- Central Arid Zone Research Institute (CAZRI), Jodhpur, Rajasthan, India. Abstract: This paper presents review of various literatures concerning the types of edible mushrooms consumed in India, their cultivation and processing. Mushrooms are fungi which are cherished for their flavor as well for their nutritional value.
Thus, a novel picking end-effector for button mushrooms is designed based on vacuum negative pressure picking in this paper. The harvesting robot with flexible end-effector is proposed to solve the problem: 1) to avoid the injury when the end-effector touch the mushroom; 2) to increase the picking efficiency without damage rate increase. ...
White button mushrooms are a widely consumed food containing phytochemicals beneficial to cancer prevention. The purpose of this research was to evaluate the effects of white button mushroom extract and its major component, conjugated linoleic acid (CLA) on prostate cancer cell lines in vitro and mu …
It is the most popular variety in restaurants and homes after button and oyster mushrooms ... ICAR -Directorate of Mushroom Research. O.P. Ahlawat, Satish Kumar, T. Arumuganathan, R.P. Tewari, 25 ...
Summary The white button mushroom is a significant vegan food with a limited shelf-life. To prolong the shelf-life of mushrooms, certain treatment must be implemented. ... Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Chengalpattu District, Tamil Nadu, 603203 India ... Search for more papers by ...
The paper highlights two key innovations: first, a vibration- and electromagnetic interference-shielded mycelium electrical interface that allows for stable, long-term electrophysiological bioelectric recordings during untethered, mobile operation; second, a control architecture for robots inspired by neural central pattern generators ...
The research was published in the Science Robotics Journal on August 28. The researchers essentially used a king oyster mushroom mycelia network as a network of living sensors that powers that ...
blanched and untreated button mushroom s amples. The osmotically. dehydrated button mushroom samples showed best rehydration. characteristics like Rehydration ratio of 4.98 and coefficient of r ...
King oyster mushrooms are easy to grow and maintain, making them ideal for use in robots. The researchers cultivated the fungi and guided its mycelia to grow onto a 3D-printed scaffold full of ...
From 2010-2017, the. mushroom industry in India has registered an average growth rate of 4.3% per annum. Out. of the total mushroom produced, white button mushroom share is 73% followed by oyster ...