Suppression
Oyster mushrooms
Category: Food
Type
Voluntary
Introduction and description
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Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, P. ostreatus.
Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world.
This genus has approximately 40 species. In addition to their nutritional value, they too possess medicinal properties, one key one of which is anti-inflammatory activity. Yet again, most of the very useful activity seems to revolve around their anti-viral and anti-bacterial properties – their ability to fight pathogens. A number are chelation agents.
Pleurotus fungi, for example, have been used in mycoremediation of pollutants such as petroleum and polycyclic aromatic hydrocarbons.
The family name comes from their shape. Pleurotus means "side ear", from Greek πλευρή (pleurē), "side"+ ὠτός (ōtos), genitive of οὖς (ous), "ear", referring to the way they grow on trees.
Nutrients
The following table was extracted from the USDA Nutrients database
Full Report (All Nutrients): 11987, Mushrooms, oyster, raw
Scientific Name: Pleurotus ostreatus
1Nutrient Data Laboratory, ARS, USDA Nutrient content of ethnic and geographic specific foods, Southern Testing and Research Laboratories , 1995 Beltsville MD
2Mushroom Council National Food and Nutrient Analysis Program Wave 9b , 2004 Dublin CA
3Mushroom Council National Food and Nutrient Analysis Program Wave 13d , 2009 Dublin CA
4Arabbi, P. R., Genovese, M. I., and Lajolo, F. M. Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population. , 2004 J. Agric. Food Chem. 52 5 pp.1124-1131
5Howard, L. R., Talcott, S. T., Brenes, C. H., and Villalon, B. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity , 2000 J. Agric. Food Chem. 48 pp.1713-1720
6Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J. Evolution of antioxidant capacity during storage of selected fruits and vegetables, 2007 J. Agric. Food Chem. 55 pp.8596-8603
|
NUTRIENT |
Unit |
Value per 100g |
|
Water 1 2 3 |
g |
89.18 |
|
Energy |
kcal |
33 |
|
Energy |
kJ |
139 |
|
Protein 1 2 |
g |
3.31 |
|
Total lipid (fat) 1 2 |
g |
0.41 |
|
Ash 1 2 |
g |
1.01 |
|
Carbohydrate, by difference |
g |
6.09 |
|
Fiber, total dietary 1 2 |
g |
2.3 |
|
Sugars, total 2 |
g |
1.11 |
|
Sucrose 2 |
g |
0.00 |
|
Glucose (dextrose) 2 |
g |
1.11 |
|
Fructose 2 |
g |
0.00 |
|
Lactose 2 |
g |
0.00 |
|
Maltose 2 |
g |
0.00 |
|
Galactose 2 |
g |
0.00 |
|
Starch 2 |
g |
0.00 |
|
MINERALS |
|
|
|
Calcium, Ca 1 2 |
mg |
3 |
|
Iron, Fe 1 2 |
mg |
1.33 |
|
Magnesium, Mg 1 2 |
mg |
18 |
|
Phosphorus, P 1 2 |
mg |
120 |
|
Potassium, K 1 2 |
mg |
420 |
|
Sodium, Na 1 2 |
mg |
18 |
|
Zinc, Zn 1 2 |
mg |
0.77 |
|
Copper, Cu 1 2 |
mg |
0.244 |
|
Manganese, Mn 1 2 |
mg |
0.113 |
|
Selenium, Se 2 |
µg |
2.6 |
|
VITAMINS |
|
|
|
Vitamin C, total ascorbic acid 2 |
mg |
0.0 |
|
Thiamin 1 2 |
mg |
0.125 |
|
Riboflavin 1 2 |
mg |
0.349 |
|
Niacin 1 2 |
mg |
4.956 |
|
Pantothenic acid 1 2 |
mg |
1.294 |
|
Vitamin B-6 1 2 |
mg |
0.110 |
|
Folate, total b 1 2 3 |
µg |
38 |
|
Folic acid |
µg |
0 |
|
Folate, food b 3 |
µg |
38 |
|
Folate, DFE b |
µg |
38 |
|
Choline, total 2 |
mg |
48.7 |
|
Betaine 2 |
mg |
12.1 |
|
Vitamin B-12 |
µg |
0.00 |
|
Vitamin A, RAE |
µg |
2 |
|
Retinol |
µg |
0 |
|
Carotene, beta 1 |
µg |
29 |
|
Carotene, alpha |
µg |
0 |
|
Cryptoxanthin, beta |
µg |
0 |
|
Vitamin A, IU |
IU |
48 |
|
Lycopene |
µg |
0 |
|
Lutein + zeaxanthin |
µg |
0 |
|
Vitamin E (alpha-tocopherol) 2 |
mg |
0.00 |
|
Tocopherol, beta 2 |
mg |
0.00 |
|
Tocopherol, gamma 2 |
mg |
0.00 |
|
Tocopherol, delta 2 |
mg |
0.00 |
|
Vitamin D (D2 + D3) |
µg |
0.7 |
|
Vitamin D2 (ergocalciferol) 3 |
µg |
0.7 |
|
Vitamin D3 (cholecalciferol) 3 |
µg |
0.0 |
|
Vitamin D 3 |
IU |
29 |
|
Vitamin K (phylloquinone) 2 |
µg |
0.0 |
|
FATTY ACIDS |
|
|
|
Fatty acids, total saturated |
g |
0.062 |
|
Fatty acids, total monounsaturated |
g |
0.031 |
|
Fatty acids, total polyunsaturated |
g |
0.123 |
|
Fatty acids, total trans |
g |
0.000 |
|
AMINO ACIDS |
|
|
|
Tryptophan 2 |
g |
0.042 |
|
Threonine 2 |
g |
0.140 |
|
Isoleucine 2 |
g |
0.112 |
|
Leucine 2 |
g |
0.168 |
|
Lysine 2 |
g |
0.126 |
|
Methionine 2 |
g |
0.042 |
|
Cystine 2 |
g |
0.028 |
|
Phenylalanine 2 |
g |
0.112 |
|
Tyrosine 2 |
g |
0.084 |
|
Valine 2 |
g |
0.197 |
|
Arginine 2 |
g |
0.182 |
|
Histidine 2 |
g |
0.070 |
|
Alanine 2 |
g |
0.239 |
|
Aspartic acid 2 |
g |
0.295 |
|
Glutamic acid 2 |
g |
0.632 |
|
Glycine 2 |
g |
0.126 |
|
Proline 2 |
g |
0.042 |
|
Serine 2 |
g |
0.126 |
References and further reading
- Jayakumar T., Sakthivel M., Thomas P. A., Geraldine P. Pleurotus ostreatus, an oyster mushroom, decreases the oxidative stress induced by carbon tetrachloride in rat kidneys, heart and brain. Chemico-Biological Interactions. 2008;176(2-3):108–120. doi: 10.1016/j.cbi.2008.08.006.
- Jedinak A., Sliva D. Pleurotus ostreatus inhibits proliferation of human breast and colon cancer cells through p53-dependent as well as p53-independent pathway. International Journal of Oncology. 2008;33(6):1307–1313. doi: 10.3892/ijo_00000122.
- Lavi I., Friesem D., Geresh S., Hadar Y., Schwartz B. An aqueous polysaccharide extract from the edible mushroom Pleurotus ostreatus induces anti-proliferative and pro-apoptotic effects on HT-29 colon cancer cells. Cancer Letters. 2006;244(1):61–70. doi: 10.1016/j.canlet.2005.12.007.
- Mishra K. K., Pal R. S., Arunkumar R., Chandrashekara C., Jain S. K., Bhatt J. C. Antioxidant properties of different edible mushroom species and increased bioconversion efficiency of Pleurotus eryngii using locally available casing materials. Food Chemistry. 2013;138(2-3):1557–1563. doi: 10.1016/j.foodchem.2012.12.001.
- Mori K., Kobayashi C., Tomita T., Inatomi S., Ikeda M. Antiatherosclerotic effect of the edible mushrooms Pleurotus eryngii (Eringi), Grifola frondosa (Maitake), and Hypsizygus marmoreus (Bunashimeji) in apolipoprotein E-deficient mice. Nutrition Research. 2008;28(5):335–342. doi: 10.1016/j.nutres.2008.03.010.
- Jagadish L. K., Shenbhagaraman R., Venkatakrishnan V., Kaviyarasan V. Studies on the phytochemical, antioxidant and antimicrobial properties of three indigenous Pleurotus species. Journal of Molecular Biology and Biotechnology. 2008;1:20–29.
- Jedinak A., Dudhgaonkar S., Wu Q.-L., Simon J., Sliva D. Anti-inflammatory activity of edible oyster mushroom is mediated through the inhibition of NF-κB and AP-1 signaling. Nutrition Journal. 2011;10, article 52 doi: 10.1186/1475-2891-10-52.
- Kanagasabapathy G., Malek S. N. A., Kuppusamy U. R., Vikineswary S. Chemical composition and antioxidant properties of extracts of fresh fruiting bodies of Pleurotus sajor-caju (Fr.) singer. Journal of Agricultural and Food Chemistry. 2011;59(6):2618–2626. doi: 10.1021/jf104133g.
- Smiderle F. R., Olsen L. M., Carbonero E. R., et al. Anti-inflammatory and analgesic properties in a rodent model of a (1→3),(1→6)-linked β-glucan isolated from Pleurotus pulmonarius. European Journal of Pharmacology. 2008;597(1–3):86–91. doi: 10.1016/j.ejphar.2008.08.028.
- Tong H., Xia F., Feng K., et al. Structural characterization and in vitro antitumor activity of a novel polysaccharide isolated from the fruiting bodies of Pleurotus ostreatus. Bioresource Technology. 2009;100(4):1682–1686. doi: 10.1016/j.biortech.2008.09.004.
- Bobek P., Ozdín L., Galbavý Š. Dose- and time-dependent hypocholesterolemic effect of oyster mushroom (Pleurotus ostreatus) in rats. Nutrition. 1998;14(3):282–286. doi: 10.1016/s0899-9007(97)00471-1.