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Bioactive compounds and antioxidant activity exhibit high intraspecific variability in Pleurotus ostreatus mushrooms and correlate well with cultivation performance parameters

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Abstract

Experimental data related with oyster mushroom production and nutritional properties usually derive from the examination of only one strain, and hence their representativeness/usefulness is questionable. This work aims at assessing intraspecific variability in Pleurotus ostreatus by studying 16 strains, under the same conditions, in respect to essential cultivation and mushroom quality aspects, and by defining the impact of intrinsic/genetic factors on such parameters. Hence, mushroom yield, earliness, crop length, biological efficiency, productivity, and their content in selected macro and microconstituents (e.g. fatty acids, sterols, individual phenolic compounds, terpenic acids, glucans) as well as their antioxidant properties (i.e., antiradical activity, ferric reducing potential, inhibition of serum oxidation) were assayed. The effect of intrinsic/genetic factors was evident, especially as regards earliness, yield of each production flush and mushroom weight, whereas biological efficiency was not particularly influenced by the cultivated strain. Moreover, phenolics, ergosterol and antiradical activity demonstrated significant variability among strains in contrast to what was observed for fatty acids, β-glucans and ferric reducing potential. The observed heterogeneity reveals the limitations of using a low number of strains for evaluating mushroom production and/or their content in bioactive compounds, and as evidenced, it is valuable for breeding and commercial purposes.

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Acknowledgements

This study was supported through funding from the Greek General Secretariat for Research and Technology (Support of New Enterprises for the Development of Research and Technological Activities, GSRT “8NEW_B_2012”).

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Authors and Affiliations

  1. Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Georgios Koutrotsios & Georgios I. Zervakis

  2. Laboratory of Chemistry, Biochemistry and Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, El. Venizelou 70, 17671, Kallithea, Greece

    Nick Kalogeropoulos, Pantelis Stathopoulos & Andriana C. Kaliora

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  1. Georgios Koutrotsios
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  2. Nick Kalogeropoulos
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  5. Georgios I. Zervakis
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Correspondence to Georgios I. Zervakis.

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Koutrotsios, G., Kalogeropoulos, N., Stathopoulos, P. et al. Bioactive compounds and antioxidant activity exhibit high intraspecific variability in Pleurotus ostreatus mushrooms and correlate well with cultivation performance parameters. World J Microbiol Biotechnol 33, 98 (2017). https://doi.org/10.1007/s11274-017-2262-1

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