Polyphenols have been extensively studied and shown to be effective against a variety of health complications. Phenolic compounds are secondary metabolites of edible mushrooms. Lectins isolated from the edible mushroom Clitocybe nebularis exhibit immunostimulatory effects on the most potent antigen-presenting cells, dendritic cells. Lectins can also play essential roles in physiological processes such as dormancy, growth, morphogenesis, morphological changes, and molecular recognition in the early stages of mycorrhization. Lectins have been shown to increase insulin secretion, activate the immune system, and have anticancer effects. Lectins are carbohydrate-binding proteins that can be found in many types of edible mushrooms such as Phaseolus vulgaris, Agaricus campestris, Agaricus bisporus, Grifola frondosa, Boletus satanus, Flammulina velutipes, Tricholoma mongolicum, Ganoderma lucidum, and Volvariella volvacea. Several significant components and secondary metabolites dominate their biological activity. They have essential health effects, such as antioxidant, antimicrobial, immune-stimulatory, and anticancer, cholesterol-lowering properties ( Figure 3). Įdible mushrooms contain various bioactive ingredients such as proteins, polysaccharides, polyunsaturated fatty acids (PUFA), dietary fibers, amino acids, vitamins, and minerals ( Table 2). On the other hand, the cultivation of mushrooms should protect from many competitor microorganisms and promote hygiene, which are controlled through the environmental conditions as presented in Table 1. The cultivation of mushrooms can be used to manage farm wastes by recycling them, as well as to dispose of spent mushroom substrate “SMS” (i.e., wastes remaining after harvesting mushrooms). Therefore, edible mushrooms can be promoted as an important agri-business activity to address many environmental issues, especially the ecological degradation. The huge amount of wastes that result from mushroom cultivation needs to be sustainably recycled for in order to protect the environment and to produce the bioenergy as well. There are many poisonous mushrooms, which must be clear to consumers in order to avoid causing serious ecological and health problems. The sustainable production of mushrooms is important because mushrooms are considered edible foods and are high in protein content. The cultivation steps can be summarized in terms of seven stages, as presented in Figure 2 and described in.
Most cultivated mushrooms have a basic life cycle, which includes the following stages (1) sporulation (i.e., production spores not seeds), (2) spore germination and the mating of cells, (3) colonization to complete fruiting initiated, (4) the formation of primordia, and (5) after fruiting or mature of mushrooms, spores release again and the cycle repeats ( Figure 1). Based on the growing method of mushrooms, they can be classified into saprotrophic mushrooms (sapro = rot troph = eating), which grow on dead matter mycorrhizal mushrooms (mykes = fungus rhiza = root), which have a symbiotic relationship (sym = together biosis = way of living) with crops or trees and parasitic mushrooms, which infect and depend on its host plant and then kill it. Mushrooms can be classified into some categories including (1) cultivated mushrooms (which can be grown commercially by farmers using various strategies to produce for sale at supermarkets these include enoki and oyster mushrooms), (2) wild mushrooms (which can grow on the root systems of trees in forests and are harvested by mushroom hunters-lots of wild mushrooms are poisonous), (3) medicinal mushrooms (several mushrooms have medicinal benefits but might not always be pleasant to consume), and (4) poisonous mushrooms, which have toxic substances or toxins. The current global consumption of mushrooms is around 12.74 million tonnes, and it is predicted that the global production of mushrooms will scale to 20.84 million tonnes by 2026. The global production of mushrooms increases annually at growth rate of about 7%. More than 100 countries cultivate edible mushrooms commercially using different systems and on different scales.
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