Medicinal Properties of Fungi with Special of Mould, Yeast and Mushrooms

Abstract

In the biological world, fungi perform a crucial function. Their three varieties— yeasts, molds, and mushrooms—are crucial in the production of several foods (including cheese, bread, and alcoholic beverages), as well as antibiotics and anti- fungal medications. Additionally, they boost immunity and are good sources of protein (mushrooms). On the other hand, fungi ruin crops and food supplies and are also to blame for significant human, animal, and plant diseases. Essential Words: Fungi, Medicines, Food, Cultivation

Introduction

I. INTRODUCTION

In essence, fungi are plants without the green pigment chlorophyll. Now that this idea has been significantly modified, fungi are classified as a separate kingdom like plants and animals. Fungi are the subject of mycology. Fungi and specific bacteria work together to recycle, or change dead material into a form that is helpful to the earth. By creating mycorrhizal associations, fungi are crucial for the growth of most plants, including crops, but they also cause diseases in humans, animals, and other plant and animal life. Humans eat edible mushrooms because they have one nutritional benefit. [1] There are thought to be 140 000 different species of mushrooms on the planet, just 10% of which are known. Of the roughly 14,000 species that we are now aware of, over 50% are thought to have varied degrees of edibility, more than 2,000 are deemed safe, and about 700 species are thought to have substantial pharmacological capabilities.[2,3,4,5]. There are three different types of fungus: yeasts, mold and mushrooms. Yeast is composed of individual cells, and grows by budding examples; Candida albican, Cryptococcus, Histoplasma and Saccharomyces etc. Candida albicans is oval yeast with a single bud (Figure 1). Four large varieties of unicellular fungi are referred to in the word 'yeasty'.[1,7,8].

II. MEDICINAL MUSHROOMS

These are extracts of some mushrooms that are used or studied as potential treatments for diseases. Research on medicinal mushrooms has shown potential cardiovascular, anticancer, antiviral, antibacterial, antiparasitic, anti- inflammatory, Liver protective and antidiabetic effect. These extracts are widely used in Japan, Korea and China as adjuvants in chemotherapy. Polysaccharides - protein complexes of drugs mushrooms can strengthen the natural immune system responses resulting in antitumor activity in animals and people. Mushroom extracts have shown potential in vitro lowers levels of estrogen and testosterone production of hormones by inhibiting aromatase and 5-alpha- reductase enzymes. Some mushrooms also have anti-inflammatory effects. Some mushrooms that contain ergosterol, if People exposed to UV radiation produce significant amounts of vitamin D2.[17,18,19,20,21,22,23,24,25]

A. Cultivation

Mushrooms grown for commercial purposes

Agarcomycetes fungus Agrocybe aegerita is one of the most widely used mushroom varieties that is commercially grown for use in food. An important factor that makes A. aegerita a suitable type for studying the developmental biology of mushrooms is its ease of cultivation in a solidified medium. Pleurotus pulmonarius and Pleurotus sajor-caju were grown based on the differences seen in conventional mating experiments. Northern Serbian mushroom cultivars Agaricus bisporus (AbHW) and Ganoderma resinaceum (GrHW) have therapeutic properties such as peroxidation, anticancer, and antiproliferative action. The efficiency of the chosen mushrooms in biological processes directs their usage as functional foods.[33,34,35]

Commercially grown mushrooms have some advantages over other varieties, including the ability to produce the fruiting body in less time, produce mycelium quickly in liquid culture, and adjust the culture medium to produce the right amount of antioxidant and antitumoral compounds. However, postharvest preservation methods are proven to have an impact on the nutritional value and bioactive properties of certain mushroom varieties.[36]

The fungal species known as "wild mushrooms" are those that grow consistently in untamed landscapes and under harsh climatic circumstances. Wild edible species are increasingly widely grown due to their safe and nutritious qualities, especially once their nutritional qualities have been found and documented. For instance, the Cantharellus cibarius wild edible mushroom, which is primarily found in Antalya (Turkey), is renowned for its strong total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI), which are measured by the DPPH scavenging activity. One of the most popular wild mushrooms is called Termitomyces heimii, which is grown in sub-Saharan Africa and has therapeutic qualities that are comparable to those of meat and fish. This fresh mushroom's flour was found to include a high amount of proteins, lipids, moisture, ash, and carbohydrates. T. heimii was recommended for eating because of its high protein and low fat content (3.58%), as well as its favorable foaming qualities and other crucial functional qualities, which make it an ideal ingredient in the food industry[37,38,39]

As consumer demand for these natural edible mushrooms has recently increased, these wild mushroom varieties are cultivated under their natural conditions with the help of local communities. Thus, this approach provides livelihoods for local communities and satisfies the general demand for wild edible mushrooms. In addition, to improve the commercial coverage of wild edible mushrooms, detailed studies on the toxicity and nutritional factors of wild mushrooms should be conducted to establish a complete database of the nutritional value of these wild edible mushrooms [40]

III. ACKNOWLEDGEMENT

I am very happy for the completion of this product.I would like to express my special thanks of gratitude to my guide Miss. Ashwini Bhivsane Ma’am. Who gave me the golden opportunity to do this wonderful project and have valuable guidelines and constant support with all necessary help in my work. I am also thankful to all my teachers and collage staff who helped me to complete this project. Secondly, I would also like to thank my parents who helped a lot by encouraging me to finish this project in a given time. And the lastly, thanks to all my friends and those who directly or indirectly helped me during this project.

Conclusion

Not only are mushrooms highly nutritious, but a number of species have been identified as sources of bioactive chemicals. Whole mushrooms have the potential to be effective dietary supplements if they are incorporated into the diet.The cultivation of mushrooms and the subsequent extraction of their bioactive metabolites are essential components in the creation of effective biotechnological processes that provide these metabolites. Numerous studies have demonstrated that some components found in mushrooms have exceptional potential for the prevention or treatment of several ailments. Certain species\' powder formulations have shown the existence of vital nutrients. Like mushroom fruiting bodies, they have a low fat content and can be included in low-calorie diets. Certain combinations may be utilized as antioxidants to stop oxidative

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Copyright

Copyright © 2023 Rushikesh Vilas Barote, Miss Ashwini Bhivsane, Dr. Gajanan Sanap. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.