PleurotusProblema-chediproduzioneedireddito

PLEUROTUS:MOLTOPIU’CHEUNFUNGODIQUALITA’

PROF.PAOLOSAMBO

UNIVERSITÀDEGLISTUDIDIPADOVA

velenosiepsicrotropi

dileDeradibosco

digiardino,campoeceppaie

conaDvitàmedicinali

MOLTINONCOLTIVABILI(micorrize) MOLTICOLTIVABILI

h#p://www.gmushrooms.com/posters/

Produzionemondialedifunghi>3milioniditonnellate

Valoreeconomico>10miliardididollari

Agaricus bisporus è il fungo piùcol=vato.

In Europa e USA è preferito il consumofresconeiconfron=delconservato.Maggiori Paesi esportatori: Olanda, Polonia,IrlandaeBelgioLa Cina è il principale esportatore di funghiconserva= (41,8% del mercato), poi Olanda(25,1%)eSpagna(7,3%)

1011

11

1730

6

15

%consumodifunghi

Italia

Francia

Inghilterra

Germania

USA

Canada

Restodelmondo

INITALIA????

Agaricusbisporusbianco

Agaricusbisporuscrema

Pleurotusostreatus

Agrocybeaegerita

Pleurotuscornucopiae

InteresseperPleurotusostreatus

CrescenteinteresseperilP.ostreatusnegliul=mianni:•  elevatovalorenutrizionale•  accumulodimetaboli=secondari,alcunideiqualipresentanoa[vitàbiologica•  proprietàterapeu=che•  applicazionibiotecnologicheedambientaliLapiùimportantespeciecoltvatadiPleurotusèP.ostreatuseP.polmonariusFinorasonostateinves=gateoltre200specieIlPleurotusèconsideratounanotevolefonterinnovabileefacilmenteaccessibiledicompos=funzionali/nutraceu=ciconfunzionean=ossidante,an=microbica,an=infiammatoria,an=tumoraleeconeffe[immuno-modulatoriIcomponen=maggiormenteinteressan=sono:•  polisaccaridi•  fenoli•  terpeniesteroli

NUMERODIPUBBLICAZIONISUPLEUROTUS

PRINCIPALIAREEDIRICERCASUPLEUROTUS

isolamentoecaraUerizzazionedicompos-bioaDvi

isolamentoecaraUerizzazionedicompos-bioaDvi,produzionedi

enzimi,nanopar-celle

EffeUodelsubstratodi

col-vazionesulprofilodegliacidigrassi

nanopar-celle

Biotrasformazionedi

inseDcidisinte-ci

Produzionedienzimie

nanopar-celled’oro

Col-vazionediP.ostreatusericiclodella

carta

Miglioramentocapacitàan-oxeproprietàreologichedelloyogurt

EffeUoan--ipertensione

EffeUoan--ipertensione

EffeUoan--infiammatorioepotenzialean-tumorale

EffeUoan--ossidanteinvitroeinvivo

Mannitoloeoligo-pep-diconeffeUo

an--ipertensionePolisaccaridiconaDvitàan-tumorale

PolisaccaridiconaDvità

an-microbica

Beta-glucaniconaDvitàimmuno-

modulatoria

Pleurotusequalità?

0

10

20

30

40

50

60

champb champc cornucg pioppino pleurotus

(kcal/100gpf)

Valoreenerge-co

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

champb champc cornucg pioppino pleurotus

(%pf)

Fibraalimentaretotale

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

0.40

champb champc cornucg pioppino pleurotus

(%pf)

Lipidi

LL

L

00.51

1.52

2.53

3.54

4.5

champb champc cornucg pioppino pleurotus

(%pf)

Proteinetotali

L

53%

0

2

4

6

8

10

12

14

champb champc cornucg pioppino Pleurotus

(%)

Sostanzasecca

0123456789

champb champc cornucg pioppino Pleurotus

(mScm

-1)

ConducibilitàeleUrica

0

1

2

3

4

5

6

7

8

champb champc cornucg pioppino Pleurotus

(°Brix)

Solidisolubili

<valoreenerge-co

0

1

2

3

4

5

6

7

8

champb champc cornucg pioppino pleurotus

Ph

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

champb champc cornucg pioppino pleurotus

(%ac.citrico)

Acidità-tolabile

0

1

2

3

4

5

6

7

champb champc cornucg pioppino pleurotus

(mg100g

-1pf)

VitaminaC

0500

10001500200025003000350040004500

champb champc cornucg pioppino pleurotus

(mgFe

2+Ekg-

1 pf)

Capacitàan-ossidantetotale

0

50

100

150

200

250

300

350

400

champb champc cornucg pioppino pleurotus

(mgGAE

kg-

1 pf)

Polifenolitotali

Valoriespressisukgdipesofresco

Capacitàan-ossidantetotale Polifenolitotali

Pomodoro 2000 250

LaUuga 2500 250

Radicchio 6000 900

Mir-llo 18000 1700

COMPOSTIANTIOSSIDANTI

cloruri nitri= bromuri nitra= fosfa= solfa=champb 67,2 1,80 0,61 4,15 149 14,9champc 89,5 0,96 0,72 5,30 160 19,2cornucg 6,33 0,26 19,0 1,30 141 7,36pioppino 17,0 0,16 0,94 0,78 145 22,2pleurotus 4,51 0,43 8,32 0,71 94,2 6,29

sodio ammonio potassio magnesio calciochampb 7,23 23,8 283 14,4 36,4champc 9,30 22,5 297 16,3 40,6cornucg 10,1 25,6 331 26,0 69,2pioppino 7,46 23,9 335 20,0 43,6pleurotus 7,56 15,7 214 16,3 41,5

CONTENUTODIANIONIECATIONI(mg/100gpf)

0.000

0.005

0.010

0.015

0.020

0.025

0.030

0.035

champb champc cornucg pioppino Pleurotus

(mg/kgpf)

Cadmio

0.000

0.010

0.020

0.030

0.040

0.050

0.060

champb champc cornucg pioppino Pleurotus

(mg/kgpf)

Piombo

Regolamentovigentesulcontenutodicontaminan=neiprodo[alimentari

Reg.CEn°.1881/2006

LIMITE:0,30mg/kgpf

METALLIPESANTI

AggiornamentodelRegolamentovigentesulcontenutodiCADMIOneiprodo[alimentari

Reg.UEn°.488/2014

LIMITE:0,20mg/kgpf

0.00

0.01

0.02

0.03

0.04

0.05

0.06

champb champc cornucg pioppino Pleurotus

(mg/kgpf)

Cromototale

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

champb champc cornucg pioppino Pleurotus

(mg/kgpf)

Rame

0.00

0.05

0.10

0.15

0.20

0.25

0.30

0.35

champb champc cornucg pioppino Pleurotus

(mg/kgpf)

Nichel

0123456789

champb champc cornucg pioppino Pleurotus

(mg/kgpf)

Zinco

02468

10s.s.%

Ph

EC

Brix

Ac.Titvalore

energe=cofibre

alimentari

lipidi

an=ox

polifenoli

vitC

champb

02468

10s.s.%

Ph

EC

Brix

Ac.Titvalore

energe=cofibre

alimentari

lipidi

an=ox

polifenoli

vitC

champc

02468

10s.s.%

Ph

EC

Brix

Ac.Titvalore

energe=cofibre

alimentari

lipidi

an=ox

polifenoli

vitC

cornucg 02468

10s.s.%

Ph

EC

Brix

Ac.Titvalore

energe=cofibre

alimentari

lipidi

an=ox

polifenoli

vitC

pioppino

02468

10s.s.%

Ph

EC

Brix

Ac.Titvalore

energe=cofibre

alimentari

lipidi

an=ox

polifenoli

vitC

pleurotus

Inthisstudy,themushroomyield,chemicalcomposi-onandnutri-onalvalueofPleurotusostreatus(Jacq.)P.Kumm.cul-vatedinwheatstalk(WS),milletstalk(MS),soybeanstalk(SS)andcoUonstalk(CS)weredetermined.Freshmushroomyieldamounts(100gofsubstrate,70%moisture)obtainedfromWS,CS,MSandSSsubstratemediawere17.9,14.3,22.7and31.5g,respec-vely.Samplesofmushroomcul-vatedondifferentculturemediumswereanalysedforprotein,energy,ash,fat,dietaryfibre,carbohydrate,moisture,vitamins(thiamin,riboflavin,pyridoxinandniacin)andaminoacidcontents.

QUALITA’ESUBSTRATO

CONCLUSIONS:Compostsupplementa-onwithdefaUedpistachiomealinA.bisporusconcernsmainlythequan-ta-veparameters(size,texture,dryweightandprotein).Basedontheresultsobtained,thistechniquehasgreaterpoten-alofdevelopmentforP.ostreatuscommercialcrops,basicallyduetoexpectedincreasesinproduc-on,withadirectimpactonbenefitsandcropprofitability.

QUALITA’ESUBSTRATIADIZIONATI

=

SpentPleurotusmushroomcompostandrubbersawdustwereusedasasubstrateforacul=va=onofAgrocybecylindracea.Thefivemixedra=osforspawningmediawereen=relyspentmushroomcompost,spentmushroomcompostandrubbersawdust(ra=o3:1,1:1and1:3respec=vely)anden=relyrubbersawdust.Thecomparisonswereevaluatedonnumberofdaysforfullcoloniza=onofthemycelia,=metofirstflush,numberofbasidiocarpandyieldon850ginplas=cbag.TheaveragehigheryieldofA.cylindraceafortheformulaspentmushroomcompostalonewereobtained135.63g/bagwerenotsignificantdifferentwhentheywerecomparedwithrubbersawdustonlyyieldobtained56.46g/bag.

?

?

The carbohydrate distribu=on in mushrooms is reported changingreatlyinitsdifferentregionsduringgrowthandfrui=ng.Inthisstudy,the carbohydrate distribu=on in the compost and frui=ng bodies ofPleurotusostreatuswasanalysed.Sugar,polyol,polysaccharide,and chi=n content during different growth phases and in differentregions of the mushroom were determined. Results indicate thattrehalose, mannitol, and glucose were first accumulated in thecompost and then decreased during differen=a=on and growth offrui=ng bodies. Meanwhile, trehalose, mannitol, and glucose alsoaccumulated in the frui=ng bodies and primarily distributed in thes=pe,base,andpileusregion,respec=vely.Polysaccharidesmainlyaccumulatedwithinthepileusands=peregions,andchi=nwasmainly observed in the base region. These findings provide insightsintocarbohydratefunc=onandu=lisa=onduringmushroomgrowth.

QUALITA’ESTADIODISVILUPPO/ACCRESCIMENTO

Our exper-iments indicated that POP reduces hyperglycemia andhyperlipidemia levels, improves insulin resistance,and increases glycogenstoragebyac=va=ngGSK3phosphoryla=onandGLUT4transloca=on.More-over, POP reduces the risk of oxida=ve damage by increasing superoxidedismutase(SOD),catalase(CAT),andglutathioneperoxidase(GSH-Px)ac=vi=esand decreasing malonaldehyde(MDA) level. These resultssuggest that POPexertsan=diabe=ceffectonSTZ-induceddiabe=crats.

Enzymeproduc=onisanexpandingfieldofbiotechnology.Laccase(E.C.1.10.3.2,p-benzenedial:oxygenoxidoreductase)isabletocatalyzetheoxida=onofvariousaroma=ccompounds(par=cularlyphenol)withtheconcomitantreduc=onofoxygentowater[1].Althoughtheenzymeispresentinplants,insectsandbacteria,themostimportantsourcearefungiandpar=cularlybasidiomycetes[1,2].Thewhite-rotfungiarethemostefficientmicroorganismscapableofextensiveaerobiclignindegrada=on.Duetothehigherredoxpoten=aloffungallaccasecomparedtoplantorbacteriallaccase,theyareu=lizedinseveralbiotechnologicalapplica=ons[3].Fungallaccaseisconsideredakeyplayerinlignindegrada=onand/ortheremovalofpoten=allytoxicphenolsarisingduringmorphogenesis,sporula=on,orphytopathogenesisandfungalvirulence[4].Theroleoflaccaseinligninandphenoliccompounddegrada=onshasbeenevaluatedinalargenumberofbiotechnologicalapplica=onssuchasdyedegrada=on[5,6],bioremedia=onofsometoxicchemicalwastes[5,7],wastewaterandsoiltreatmentsandalsobiosensordevelopments[8,9].Inpar=cular,theabilitytobiodegradevarioustypesofdyesbywhiterotfungihasproventobeeffec=ve,withtheirelimina=onbeingmediatedthroughoxidoreduc=onreac=onscatalyzedbythelignindegradingenzymestheyproduce,suchasligninperoxidase,manganeseperoxidaseandlaccase[10].

Conclusioni

•  Pleurotusfungodalle“milleproprietà”e“millepotenzialità”

•  PossibilitàdiintervenireatuDilivellidellafiliera§  Substrato§  Ges=onedellacrescita§  Ges=oneinpostraccolta§  Qualitàdelprodo#o§  Ges=onedelsubstratoesausto

•  MiglioramentodellaproduDvitàedellacompe--vitàdelleaziende

•  Necessitàdiiden-ficarelesoluzionimiglioriperl’ambienteVeneto

•  FuturoGruppoOpera-vo??ProgeUopilotaPSR??