MUSHROOMSTYPES, PROPERTIES AND NUTRITION -- MUSHROOMSTYPES, PROPERTIES AND NUTRITION -- Contents -- Preface -- Shiitake Mushroom Submerged Culture and Morphogenesis: Regularities, Computations, Practical Use -- Abstract -- 1. Introduction -- 2. Biosynthesis of Extracellular Polysaccharides and Other Medicinal Substances -- 3. Aflatoxin-Inhibiting Effect of Lentinula edodes -- 4. Production of Extracellular Oxidases -- 5. Changes in Activity of Extracellular Enzymes in Dual Cultures of Lentinula -- 6. Decrease in the Phytotoxicity of Wastes -- 7. Biosynthesis of Ribonucleases -- 8. Morphogenesis in Liquid Culture -- 8.1. Lentinula Fruiting in Liquid Media -- 8.2. Peculiarities of Chemical Composition of Lentinula edodes in Submerged Culture -- 8.3. Pigmented Mycelial Film -- 9. Studies Carried Out by Our Group -- 9.1. Biotechnological Potential of Mushroom Lectins -- 9.2. Detection of Shiitake Lectins on Submerged Cultivation -- 9.3. Shiitake's Pigmented Mycelial Film Formation -- 9.4. The Effect of Metal Cations on the Lectin Activity -- 9.5. Lectin Activity and Organo-Selenium Compounds -- 9.6. Isolation and Characterization of Lentinula edodes Extracellular Lectins -- 9.7. Application of Mn(II) for Obtaining the Seeding Mycelium of Lentinula edodes -- 9.8. Co-Culture of Lentinula edodes with Bacteria -- 9.9. Shiitake Mushroom as a Non-Phyto Origin of Indolic Phytohormons -- 10. Conclusions and Perspectives -- References -- Edible Mushrooms: Potential Role in Weight Regulation -- Abstract -- Introduction -- Nutritive Value of Edible Mushrooms -- Overweight and Obesity: Why is it a Big Concern? -- Obesity Trends in the U.S. -- Consequences of Excess Body Fat -- Health -- Psychosocial and Economic -- Causes -- Genetic and Environmental -- Dietary Behaviors -- Rationale for Reducing Dietary Energy Density to Prevent Weight Gain and Obesity.

Reducing Energy Density with Edible Mushrooms -- Rationale for Reducing Meat Intake in the Diet -- Effect of Substituting Mushrooms for Meat on Energy Intake -- Results -- Health Benefits and Edible Mushroom Intake -- Anti-Inflammatory and Anti Oxidative Stress Properties of Edible Mushrooms -- Obesity, Inflammation and Oxidative Stress -- Effect of Edible Mushrooms on Inflammation and Oxidative Stress -- Anti-Inflammatory Properties -- Anti-Oxidative Stress Properties -- Conclusion -- References -- Cultivated Mushrooms: Disease Control in Mushroom Industry -- Abstract -- Introduction -- Cultivated Mushrooms -- Diseases of Cultivated Mushrooms -- Dry Bubble Disease -- Wet Bubble Disease -- Cobweb Disease -- Green Mould Disease -- Bacterial Diseases -- Mushroom Viruses -- Disease Control of Cultivated Mushrooms by Fungicides -- Disease Tolerance of Cultivated Mushrooms -- Biological Disease Control of Cultivated Mushrooms -- Conclusion -- References -- Production of Pleurotus Ostreatus (Oyster Mushroom) Grown on Sugar Cane Biomass (Trash, Bagasse and Pith) -- Abstract -- Introduction -- Pleurotus ostreatus Mushrooms -- Substrates for Pleurotus Ostreatus Cultivation -- Sugarcane by-Products -- Sugarcane Biomass Composition -- Pleurotus Ostreatus Cultivation in Sugar Cane Biomass -- Yield of Oyster Mushroom -- Spent Mushroom Substrate -- Socioeconomic Aspects and Sustainability From Mushroom Production on SugarcaneBiomass -- References -- Sustainable Use of Microbial Endophytes -- Abstract -- Endophyte Diversity -- Endophytes: Bioprospecting -- Antimicrobial Compounds -- Anticancer Agents -- Endophyte and Immunosuppressive Drugs -- Endophytes: Sustainable Use and Application -- Stress Tolerance in Plants through Endophyte Symbiosis -- Endophyte as Repository Material -- Endophyte-Enhanced Tissue Culture -- Endophytes and Plant Growth-Promotion Activity.

Endophytes as Biological Control Agents (Bcas) -- Endophytes and Phytoremediation -- Endophytes and Biomaterials -- Future Perspectives -- References -- Chemical Composition and Nutritional Value of European Species of Wild Growing Mushrooms -- Abstract -- 1. Introduction -- 2. Mycological Terms -- 3. Dry Matter, Proximate Composition, Energy Value and Bioavailability -- 4. Proteins and Amino Acids -- 5. Lipids -- 6. Carbohydrates and Fiber -- 7. Mineral Composition -- 7.1. Major Elements -- 7.2. Trace Elements -- 8. Vitamins and Provitamins -- 9. Flavor and Taste Components -- 10. Pigments -- 11. Health-Promoting Constituents -- 11.1. Antioxidants -- 11.1.1. Phenolic Compounds -- 11.1.2. Other Compounds with Antioxidant Properties -- 12. Detrimental Components of Edible Mushrooms -- 12.1. Natural Components -- 12.2. Contaminants -- 13. Other Compounds -- 14. Concluding Remarks -- Acknowledgement -- References -- Pleuran: Immunomodulotor Polysaccharide From Pleurotus Ostreatus, Structure, Production and Application -- Abstract -- 1. Introduction -- 2. Chemical Structure of the Pleuran -- 3. Production -- 3.1. Solid State Fermentation -- 3.2. Submerged Fermentation -- 3.3. Extraction and Purification -- 4. Applications -- 5. Further Research Areas -- Conclusion -- References -- Enhancing the Medicinal Properties of Agaricus subrufescens by Growing Practices -- Abstract -- Introduction -- Medicinal Proprieties -- Variability Study of (-Glucan and the Agronomic Performance of Agaricus Subrufescens According to Different Strains and Types of Compost -- Methodology -- Results -- Conclusion -- Variability Study of Agaricus Subrufescens (-Glucan and Agronomic Performance According to the Casing Layer and Cultivation Environment -- Methodology -- Results -- Conclusion -- The Creation of a Growing Protocol -- Conclusion -- References.

Hemolytic Lectins of Higher Mushrooms -- Abstract -- Introduction -- Materials and Methods -- Electrophoretic Studies -- Study of the Hemolytic Activity of Purified Lectins -- Study of Carbohydrate Specificity of the Lectin -- Study of the Antimicrobial Action of the Lectins -- Mammalian Cells and their Culturing -- Results and Discussion -- The Effect of Hemolytic Lectins towardsOther Types of Cells -- Conclusion -- References -- Radioactivity of European Wild Growing Edible Mushrooms -- Abstract -- 1. Introduction -- 2. Mycological Terms -- 3. Radioactivity Units and Legislation -- 4. Natural Radionuclides in Mushrooms -- 5. Artificial Radionuclides in Mushrooms Until 1985 -- 6. Mushroom Radioactivity After the Chernobyl Accident -- 6.1. Chernobyl Accident -- 6.2. Radiocesium Transfer From Soils to Mushrooms -- 6.3. Mushrooms Radioactivity Since 1986 -- 6.3.1. Mushrooms Radioactivity between 1986 and 2000 -- 6.3.2. Mushrooms Radioactivity Since 2001 -- 7. Decrease of Mushroom Radioactivity by Culinary Treatments -- 8. Radioactivity Burden Due to Mushroom Consumption -- 9. Radiocesium in Meat of Game Eating Mushrooms -- Acknowledgement -- References -- White Button Mushrooms, Quality Evaluation and Shelf Life Prediction -- Abstract -- Introduction -- Mushroom Shelf-Life and Quality Classification -- Traditional Mushroom Quality and Shelf-Life Evaluation Methods -- Enzymatic Browning -- Physical Damage -- Colour -- Development Stages -- Novel Techniques in Mushroom Quality and Shelf Life Evaluation -- Application of Vis- NIR for Mushroom Quality Evaluation -- Application of RGB Imaging for Mushroom Quality Evaluation -- Application of Hyperspectral Imaging (HSI) for Mushroom Quality Evaluation -- Conclusion -- Reviewed by -- References -- Basidiomycetes Mushrooms of Brazilian Tropical Rainforests: Biodiversity and Biological Applications.

Summary -- 1. Diversity of Basidiomycetes Living in the Brazilian Tropical Rainforest -- 2. Biotechnological Use of Basidiomycetes -- 2.1. Bioactive Primary Metabolites Produced by Basidiomycetes -- 2.2. Bioactive Secondary Metabolites Produced by Basidiomycetes -- Basidiomycetes as Source of Nutraceutical Food -- Conclusion -- References -- Co-Cultivation of Pleurotus Species with Yeasts -- Abstract -- Introduction -- Material and Methods -- Cultivation on Agar Media -- Cultivation of Pleurotus Fruiting Bodies -- Biochemical Analysis of P. Citrinopileatus Fruiting Bodies -- Results and Discussion -- I. Cultivation on Agar Media -- II. Cultivation of Pleurotus Fruiting Bodies -- A. Cultivation of P. Citrinopileatus with Yeast Suspension and -- Yeast Suspension Supernatant -- B. Co-Cultivation of Pleurotus Species with the Trophic Preferendum Yeasts Suspension -- Cultivation of P. citrinopileatus -- Cultivation of P. djamor -- Cultivation of P. eryngii -- Cultivation of P. ostreatus -- Cultivation of P. pulmonarius -- III. Biochemical Analysis of P. citrinopileatus Fruiting Bodies -- Concluding Remarks -- Acknowledgements -- References -- Antioxidant Properties of the most Common Edible Mushrooms Consumed in Brazil -- Abstract -- Introduction -- Material and Methods -- Mushrooms and Preparation of Extracts -- Determination of Total Reducing Power -- Lipid Peroxidation Inhibition Assay ((-Carotene-Linoleic Acid Assay) -- Determination of Chelating Effects on Ferrous Ions -- Determination of the Scavenging Effect on DPPH● Radicals -- Determination of Total Phenolic Contents -- Statistical Analysis -- Chemicals -- Results and Discussion -- Yield of Methanolic and Hydroalcoholic Extracts -- Antioxidant Properties of Hydroalcoholic Extracts -- Correlation of Antioxidant Activities and Phenolic Contents -- Conclusion -- Acknowledgements -- References.

Biologically Active Mushroom Proteins.