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Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

Summary

This study examined how oyster mushrooms change nutritionally and chemically as they mature from young to fully grown. Researchers found that while mature mushrooms have more overall nutrients and starch-like compounds, younger middle-stage mushrooms have higher levels of beneficial antioxidant compounds and special substances that may help manage blood sugar. The findings suggest that when and how you harvest mushrooms matters for what health benefits they provide, helping farmers and food makers decide when to pick mushrooms based on what they want to produce.

Background

Oyster mushrooms (Pleurotus spp.) are widely cultivated for their high nutritional value and bioactive compounds with health-promoting properties. The fruiting body developmental stage significantly influences centesimal composition and bioactive compound levels. Five commercial oyster mushroom species are widely consumed in northern Thailand but limited scientific studies compare their nutritional and bioactive profiles across maturation stages.

Objective

To examine the centesimal composition, bioactive properties (polysaccharides, ergothioneine, phenolic compounds), antioxidant activity, and α-glucosidase inhibitory activity of five commercial oyster mushroom species cultivated in northern Thailand at three maturation stages (young, middle, and mature).

Results

Centesimal composition and polysaccharide content increased with maturation in all species. The middle stage exhibited the highest ergothioneine, total phenolics, and individual phenolic compounds in all five species. Twelve phenolic compounds were identified, with 4-hydroxybenzoic acid, trans-cinnamic acid, and trans-o-coumaric acid being predominant. All extracts showed antioxidant and α-glucosidase inhibitory activities, with highest activity at the middle stage.

Conclusion

Harvest timing can be optimized to maximize nutritional content at mature stage or bioactive compound content for functional food applications at middle stage. This is the first report of ergothioneine content and α-glucosidase inhibitory activity in P. cornucopiae and P. djamor. Knowledge of developmental phases provides practical guidance for growers targeting specific markets and functional food developers maximizing health-promoting properties.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 41154046, DOI: 10.3390/foods14203511
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