Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal




Health Benefits of Edible Mushrooms Focused on Coriolus versicolor: A Review

1Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

2Centro de Investigación en Recursos Naturales y Sustentabilidad (CIRENYS), Universidad Bernardo O’Higgins, Fábrica N∘ 1990, Segundo Piso, Santiago, Chile

3CEIL, Lúrio University, Marrere, Nampula, Mozambique

Journal of Food and Nutrition Research. 2016, 4(12), 773-781
doi: 10.12691/jfnr-4-12-2
Copyright © 2016 Science and Education Publishing

Cite this paper:
Aritson Cruz, Lígia Pimentel, Luis M. Rodríguez-Alcalá, Tito Fernandes, Manuela Pintado. Health Benefits of Edible Mushrooms Focused on Coriolus versicolor: A Review. Journal of Food and Nutrition Research. 2016; 4(12):773-781. doi: 10.12691/jfnr-4-12-2.

Correspondence to: Manuela  Pintado, Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. Email:


The biological properties present in mushrooms have been extensively studied. Besides nutritional properties, mushrooms have attracted market attention because they are a potential source of bioactive compounds able to perform several functions in organisms with benefits for consumer health. In recent years Coriolus versicolor aroused interest among researchers because of the bioactive properties demonstrated. Polysaccharopeptide (PSP) and polysaccharopeptide Krestin (PSK) have shown to be useful adjuncts to the therapy of cancer; these polysaccharides from C. versicolor have also shown prebiotic activity, stimulating the growth of probiotic bacteria. Furthermore, enzymes such as laccases produced by Pleurotus eryngii and Ganoderma lucidium can confer activity against HIV; lectins produced by Pleurotus ostreatus and Ganoderma carpense have shown anti-proliferative activity in tumour cells; superoxide dismutase present in some mushrooms has antioxidant activity. Secondary metabolites such as terpenes, steroids, anthraquinones and benzoic acid have also antitumour activity. This review article highlights the health-promoting potential of several mushroom species with special emphasis on C. versicolor.



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Effect of Ethanolic and Aquatic Extract of Harmal (Peganum harmala) on the Activity of Staphylococcus aureus in Minced Meat of Silver Carp (Hypophthalmichthys molitrix) in Different Times of Storage at Refregerated (4°C)

1MS.C of Fishery Products Processing, Babol University, Gorgan, Iran

Journal of Food and Nutrition Research. 2016, 4(12), 782-788
doi: 10.12691/jfnr-4-12-3
Copyright © 2016 Science and Education Publishing

Cite this paper:
Omleyla Qaznavi. Effect of Ethanolic and Aquatic Extract of Harmal (Peganum harmala) on the Activity of Staphylococcus aureus in Minced Meat of Silver Carp (Hypophthalmichthys molitrix) in Different Times of Storage at Refregerated (4°C). Journal of Food and Nutrition Research. 2016; 4(12):782-788. doi: 10.12691/jfnr-4-12-3.

Correspondence to: Omleyla  Qaznavi, MS.C of Fishery Products Processing, Babol University, Gorgan, Iran. Email:


In this study, the plant Peganum collected for providing its ethanolic and aquatic extract. 0.01, 0.02 and 0.35 µg/ml of it were prepared and kept at 4°C for evaluating it’s effect on growth of Staphylococcus aureus in minced meat of Silver carp in days 0, 1, 2, 5, 7, 9, 11, 13. Results showed the ethanolic extract of Peganum harmala at 0.35 µg/ml has the most anti-microbial effect and also, the aquatic extract prevented the growth of Staphylococcus aureus. Proxide value (PV) was minimum in control during 13 days. The maximum and minimum of thiobarbiutic acid (TBA) observed at 13th day in control and day zero at 0.01 µg/ml, respectively. The minimum of fat was in control in 11th and 13th days. Maximum level of fat observed at 0.35 µg/ml at the first and 13th day. Based on results adding 0.35 µg/ml of harmal in minced meat of Sliver carp is recomended.



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Antioxidative Effect of Dietary Tea Catechins on the Quality of Enulsified Pork Meatballs under Refrigeration

1Food Industry Research and Development Institute, P.O. BOX 246, Hsinchu, Taiwan, ROC

Journal of Food and Nutrition Research. 2016, 4(12), 789-794
doi: 10.12691/jfnr-4-12-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
C.K. Yeung, S.C. Huang. Antioxidative Effect of Dietary Tea Catechins on the Quality of Enulsified Pork Meatballs under Refrigeration. Journal of Food and Nutrition Research. 2016; 4(12):789-794. doi: 10.12691/jfnr-4-12-4.

Correspondence to: S.C.  Huang, Food Industry Research and Development Institute, P.O. BOX 246, Hsinchu, Taiwan, ROC. Email:


After meat products are heated and placed in storage, the lipid contained inside undergoes oxidation, which causes the meat to become malodorous and reduces its acceptability in the market. In this study, catechin was added to emulsified pork meatballs in the hope of reducing lipid oxidation. The influence that catechin additions at different concentrations (0, 400 and 800 ppm) have on the pH value, color, texture profiles, microbial testing, sensory analysis, thiobarbituric acid reactive substance value, and antioxidant capacity of the emulsified pork meatball is investigated in this study. The test results on lipid oxidation indicated that after 15 days of refrigerated storage at 4°C, oxidation in the control group was 2.46 mg malondialdehyde equal (MDA eq.)/kg meatball. The 400 ppm and 800 ppm of catechin-treated groups yielded 0.56 and 0.31 mg MDA eq./kg, respectively, which were significantly lower than the control group. The results were similar after 90 days of frozen storage at -20°C, where the 400 ppm and 800 ppm of catechin-treated groups yielded 0.60 and 0.25 mg MDA eq./kg, respectively, which were significantly lower than the oxidation level in the control group (1.39 mg MDA eq./kg). Regarding the antioxidant capacity tests, the meatballs that were treated with 400 ppm and 800 ppm of catechin displayed a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of 1.31 and 1.97 mg of ascorbic acid/g, respectively, whereas the total antioxidant capacity was 2.63 and 4.53 mg of Trolox/g, respectively. The results of both groups were significantly higher than the DPPH radical scavenging capacity (0.07 mg as ascorbic acid/g) and the total antioxidant capacity (0.36 mg as Trolox/g) of the control group. After 90 days of frozen storage at -20°C, the antioxidant capacity of catechin-treated groups were still higher than the control group. The mentioned results indicate that adding catechin to emulsified pork meatballs inhibits lipid oxidation and can help boost the quality and functionality of these emulsified pork meatball products.



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