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Use of coffee by-products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo-stramineus and its impact on biological properties of extracts thereof

Publication . Freitas, Ana C.; Antunes, Mariana B.; Rodrigues, Dina; Sousa, Sérgio; Amorim, Manuela; Barroso, Maria de Fátima; Carvalho, Ana; Ferrador, Sandra M.; Gomes, Ana M.

Incorporating spent coffee grounds (SCGs), a by-product from coffee brewing, in growth substrate of ben-eficial edible mushrooms is an approach that has to be further studied due to its potential positive out-comes: environmental impact mitigation, production costs reduction and beneficial impact on consumerhealth. Hence, cultivation ofPleurotus citrinopileatusandPleurotus salmoneo-stramineuswas tested usingSCG which enabled maximum production yield ofP. citrinopileatuswhich was of 25.1% (w/w). Variableantidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition)regardless species and substrates, whereas aqueous extract ofP. citrinopileatusgrown in substrate withoutSCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I-convert-ing enzyme (IC50=123lgmL 1). Ethanolic and aqueous extracts of bothPleurotusspecies grown in thepresence or absence of SGC proved to be an interesting prebiotic source for growth ofBifidobacteriumanimalisBo in comparison with fructooligosaccharides (FOS)

2018Journal article

Open access