03 mushrooms of the genus agaricus as funcional foods 2012 nutricion hospitalaria

8/12/2019 03 Mushrooms of the Genus Agaricus as Funcional Foods 2012 Nutricion Hospitalaria

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NutricinHos^Mtalaria

NuCr Hosp. 2012;27 4):1017-1024ISSN 0212-1611 CODEN NUHOEQ

S V 318

v i s i n

u s h r o o m s o f th e g e n u s g a r i c u s a s f u n c t io n a l fo o d sJ. Vinhal Costa Or sine , R. V inhal da Costa^ and M . R . Carvalho Garbi Novaes^ Professor. M estre. Instituto Fed eral Goiano. Camp us Uru tai. Urutai. Cotas. Brazil. Medical Resident. Hospital de Base doDistrito Federal. HBDF. Secretara de Estado de Saude do Distrito Federal. SES/DF. Brasilia. Distrito Federal.Brazil. Professor. Doutor. School of Medicine. Escola Superior de Ciencias da Saude. ESCS FEPECS. Universidade de Brasilia.UtiB. Brasilia. Brazil.

AbstractMushrooms of the genus garicus are noted for their

pharmacological and culinary properties. In this study, itwas performed a critical literature review, focusingprimarily on aspects of the chemical composition of thesemushrooms whose pharmacological properties and nu tri-tional composition characterize them as functional foods.It was also discussed articles conducted in vitro and invivo proving the high antiox idant potential of the A^ari-caceae family, in addition to articles which emphasize thetoxicity characteristics and safety for its use in therapy orin human nutrition. These mushrooms exhibit numerousbioactive substances as well as safety regarding toxicity,which characterize them as functional foods. Despite thecountless beneficial effects on human health, mushroomsof the genus garicus ar e little known by the population,making it necessary partnership and combined effortsamong producers, industries and researchers in order todisseminate, research and consumption of these foods.

{Nutr Hosp. 2012;27:1017-1024)DOI: 10.3305/nh.2012.27.4.5841Key wotds: Agaiicaceae. Health. Medicinalfoods.

HONGOS DEL GENERO AGARICUSCOMO ALIMENTOS EUNCIONALES

Resumen

Hongos del gnero garicus son conocidos por su s pro-piedades farmacolgicas y culinaria s. En este estudio, serealiz una revisin crtica de la literatura, centrndoseprincipalmente e n l o s aspectos de la composicin qumicade estos hongos, cuyas propiedades farmacolgicas ycomposicin nutricional caracterizarlos como alimentosfuncionales. Tambin se discuti artculos realizados invitro e in vivo demostrando el potencial antioxidan te dealta de la amiVia A garicaceae, adems de lo s artculos quehacen hincapi en las caractersticas de toxicidad y segu-ridad para su uso en terapia o en la nutricin hum ana.Estos hongos presentan numerosas sustancias bioactivas,as como la seguridad en relacin con la toxicidad, lo queles caracterizan como alimentos funcionales. A pesar delos innumerables efectos beneficiosos sobre la saludhumana, la s setas del gnero Agaricus son poco conocidospor la poblacin, por lo que e s colaboracin necesaria y eltrabajo conjunto entre productores, industrias e investi-gadores con el fin de difundir, la investigacin y el con-sumo d e estos alimentos.

{NutrHosp. 2012;27:]017-]024)DO I: 10.3305/nh.2012.27.4.5841

Palabras clave: Agaricaceae. Salud. Alimentos uncionales.

Abbreviat ions

A blaze i : Agaricus blazei.A

brasiliensis: Agaricus brasiliensis.A sylvaticus: Agaricus sylvaticus.AdipoQ: Adiponectin.Anvisa: National Health Surveillance A gency.CFU-GM : Granulocytes-macrophage.C R P : C-reactive protein.DMH: 1 2-dimethylhydrazine.

Co rres pon den ce: Joice Vinhal Costa Orsine.Rodovia Geraldo Silva Na.scimento, km. 2,5.CEP 75790-000 Urutai. Gois. Brazil.E mail: [email protected]

Recibido: 6-III-2012.1. Revisin: I3-III-20I2.Aceptado: 27-III-20I2 .

DNA: Deoxyribonucleic acid.DPPH: 2,2-diphenyl-l-picrylhydrazyl.ENU: N-ethyl-N-nitrosourea.

HR: Heart rate.LDL -C: Low-density lipoprotein cholesterol.M A P : Mean arterial pressu re.MIP-2: Macrophage inflammatory protein 2.Pristane: 2,6,10,14-tetrametilpentadecano.SCG E: Single cell gel electrophoresis.TNF-a: Tumor necrosis factor alphal.

Introduction

Edible mushrooms belong to the Funghi group,which can grow in the wild or be cultivated, and after

properly prepared, will be suitable for use as food.


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In accordance with Resolution RDC no 272/05 ofthe Anvisa (National Health Surveillance Agency),edible mushrooms are classified as products obtainedfrom species of edible fungi, traditionally used as food,and can be prepared in different ways such as dried,whole, fragmented, ground or preserved, subject todrying, smoked, cooked, salted, fermented or any othertechnical process deemed safe for food production.'

The term functional food attributed to edible mush-rooms is due to its rich nutritional value and the rapeuticproperties described by several researchers, but regula-tion is permitted only after proof of its healthy physio-logical effects. To be classified as functional foods theyshould be included in daily eating habits, providingconsumers with specific physiological benefits, thanksto its components capable of causing physiologicalsound effects.^

To be considered functional food, conditions of useand nutritional value, chemical composition or mole-cular characterization or the product formulation must

be registered. Biochemical, nutritional and/or physiolo-gical, and/or toxicological tests in experimental animalsshould also be submitted, further to epidemiologicalstudies, clinical trials, and comp rehensive evidence ofscientific literatu re; accredited by international healthorganizations and international laws recognized underproperties and characteristics of the product; proven tobe of traditional use by the population having no associa-tion w ith adverse health effects.''''

The study of functional foods is very important,since they have beneficial results for the increase in lifeexpectancy of the population. Often times there arecases of chronic diseases such as obesity, atheroscle-rosis, hypertension, osteo porosis, diabetes and cancer.These ailments have been of great concern both for thepopulation as well as public agencies related to health,and are part of their agenda to discuss solutions forbetter eating habits.*

According to Aratijo,' health-conscious consumersare increasingly looking for foods that help controltheir own health and well-being. This growing searchfor a balanced diet in maintaining health has contri-buted to encourage research into new biologicallyactive natural comp onents and has changed our und ers-tanding of the importance of diet in good health.

Mushrooms are very rich in proteins, vitamins andminerals, and have been used worldwide as nutraceu-ticals in the prevention and treatment of variousdiseases.*

The objective of this study was to perform a criticalreview of the literature, highlighting aspects of thechemical composition of these mushrooms responsiblefor the pharmacological properties and nutritionalcomposition which characterize them as functionalfoods. It was also discussed articles conducted in vitroand in vivo attesting the antioxidant potential of theAgaricaceae family, besides articles that emphasizethe toxicity characteristics and safety for the use intherapy or human nutrition.

aterials and methods

A review of articles published in Data BaseMedline, Lilacs, PubMed, from 1990 to 2012 wadone, crossing data between the descriptors in HealtSciences: mushrooms, functional foods, Agaricaceaein Portuguese, English and Spanish.

Results and discussion

It was found 60 papers and given the reducednumber of articles, all of them have been selected inthis review. The mushrooms showed numerous bioactive substances and safety for toxicity, which characterize them as functional foods. Some species of thgenus Agaricus have shown chemical and nutritionalcomposition suitable for human consumption, as welas a fiavor much appreciated for culinary purposes.

In 2007 the Brazilian production of mushrooms o

the genus Agaricus reached around 40 tons of dehy-drated mushrooms, 95% of which destined for exporto the Japanese market. In order to increase theiprofits, many businessmen and farmers started lookinfor these mushrooms as a new alternative source oincome. For this reason, several com panies and cooperatives have produced and marketed the inoculum(seed or spawn o A. blazei or the colonized compostits lf But little is known about the origin and genetivariability of these produ cts.'

The identification and classification of species oAgaricus mushrooms have been based on morpholo-gical and physiological characteristics or by genetimethods, molecular and biochemical. The genetivariability of the genus Agaricus, native or cultivatedthroughout the world is enormous. Generally thesdifferences are in color, shape and size of microscopistructures and fruiting bodies (spores, plates, andcystides).'

To talk about A. sylvaticus is the same as to talkabout/I . blazei. When there are small differences inmorphology, it does not justify creating a new speciesTherefore, mushrooms/I. sylvaticus and A. brasiliensisare synonyms of A. blazei. '

In a study conducted by Tominazawa et al., ' the

authors investigated nine isolates of A. blazei obtainedfrom different regions in Brazil (Sao Paulo, EspiritoSanto, Minas Gerais, Rio Grande do Sul), through thuse of molecular markers to assess genetic similarityamong them. The authors concluded that six of the nineisolates showed high genetic similarity and are considered the same origin or clones.

A. sylvaticus mushroom is a Brazilian fungus foundnatively in the countryside in Brazil. Its popular nameis Sun Mushro om . This mushroom is ranked aEukaryotic superkingdom. Fungi kingdom, Metazoagroup. Phylum Basidiomycota, class Hymenomycetessubclass Homobasidiomycetes, order Agaricalesfamily Agaricaceae.


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Chemical composition of m ushroomsof the genus Ag aricus

Through knowledge of the chemical composition ofa product, it is possible to recognize its nutritionalvalue and perform analysis of the proportion of homo-geneous groups of substances in 100 g of foodanalyzed. The homogeneous groups of substancesconsidered are those present in all foods, such as water,lipids, protein , fiber, minerals and sugars.'^

Determination of the chemical composition ofmushrooms shows the nutritional value of the foodunder consideration and can be used as a source ofinformation for nutritional tables on the labels, sinceseveral companies that commercialize mushrooms donot display the chemical composition on the NutritionFacts label of their product.'

The high water content in fresh commercializedmushroom s, limits its nutritional value when analyzinga portion of 15 g commonly used on labels. Informa-

tion on food composition is critical to assess theirquality.'^There are several factors which directly influence

the bromatological characteristics of mushrooms.Among these, species, lineage, post-harvest proces-sing, development stage of the basidiome, the part ofthe basidiom e analyzed and sub strate , in addition togenetic factors, environmental characteristics, intrinsicattributes, season and growing conditions, substratecomposition, handling, storage and transportation.

According to Braga et al.,'^ other determinants forthe characteristics of mushrooms, especially whenmeasured protein content are: age, environment and

area of cultivation. This fact can be observed whenanalyzing young mushrooms, which have higherprotein content than the more mature ones. Accor-ding to Shibata et al. , larger mushrooms are higherin carbohydrates mainly in the strain; smaller mush-rooms have m ore protein, concentrated m ainly in thepileus part.

Com position and health benefits

For a food to be considered functional it should havebeneficial effects; reach one or m ore functions o r actionsin the human body. It should also provide well-being,quality of life, health, and reduee the risk of disease asin the case of chronic degenerative diseases. *

Only with the development of more accurate techni-ques for isolation and purification of chemicals, was itpossible to prove scientifically the therapeutic aetion ofsome mushroom s, isolating both antibacterial and anti-tumoral substances.

Agaricales mushrooms and other medicinal fungiexert essential nutritional and pharmacological effeets,whieh ean be used as adjuvant in eaneer therapy. Themechanisms of action of bioactive substances present

in mushrooms are not yet completely understood. But

there seems to be elear scientific evidence suggestingthat these substanees contribute to modulate both theinitiation and promotion/ progression stages of carci-nogenesis, thus propitiating benefits to individualswith various cancers, mainly by immunostimulatoryactivity.

Several studies have also revealed that A sylvaticusmushroom potentially reduces tumor growth, stimu-lates the immune system and even contributes to abetter prognosis of these patients improving theirquality of life.^'

In folk medicine the A brasiliensis mushroom hasbeen used to fight physical and emotional stress, treatand prevent illnesses such as diabetes, osteoporosis andgastric ulcer, digestive and circulatory problems inaddition to reducing cholesterol.^'

The main group of inhibitory agents of carcinoge-nesis is represented by antioxidant and free radicalsblockers,^' substances capable of slowing oxidationrate. In this way, they inhibit free radicals and prevent

diseases, hence contributing to longevity, helpingmaintain the essential balance between free radicalsand antioxidant defense system of the

Antioxidant activity

In a study by Costa et al . observation noted tbat thealcoholic extract of the mushroom A. sylvaticus hasgreat antioxidant potential (74.6%), suggesting thatmost of the antioxidant compounds present in mush-rooms can be diluted more easily by aleohol. However,aqueous and ether fractions showed reduced antioxi-

dant potential (14.6% each) when compared to thealcoholic fraction, since they were less able to hijackthe DPPH (2, 2-diphenyl-l-pierylhydrazyl) radicalafter 20 minutes reaetion.

On the other hand the antioxidant potential of diffe-rent extracts of the A blazei mushroom, through theDPPH method by Silva et al.,^' showed a higher antio-xidant activity (28.6%) in methanol extracts: aqueous(1:1).

According to Tsai et al.,


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In vitro studies

In a study by Angeli et al.,^* the authors suggestedthat -glucan present in A. blazei has no genotoxic ormutagenic effect, but protects the damaged DNA(Deoxyribonucleic acid) caused by benzopyrene in testprotocols. Results indicate that the beta-glucan worksthrough a link with benzopyrene by capturing free radi-cals during their activation.

In the clastogenicity test performed by Mantovani etal.,^' the authors discovered that concentrations of 0.2%and 0.4% of A. brasiliensis mushroom were notdamage-inducing, unlike a higher concentration of(0.6%). On the genotoxic treatments in SCGE (singlecell gel electrophoresis), the concentration of 0.2% ofthe mushroom extract show ed no genotoxic activity, asopposed to concentrations of 0.4% and 0.6% thatproved to be effective DNA damage-inducing. Anti-clastogenicity results indicated that, in most treat-ments, the aqueous extract of A. brasiliensis showed no

protective activity against DNA damage induced byAra-C (Arabinofuranosyl Cytidine) and Ara-C + MM S(methyl methanesulfonate.) Through SCGE, the A.brasiliensis, in the three concentrations tested, showedno activity anti-genotoxic. The data suggest caution inthe consumption and ingestion of A. brasiliensis byhuman s, particularly at high concentrations.

In vivo studies

In a study by Fortes et al ., the authors found thatdietary supplementation w ith A. sylvaticus can providemetabolic beneflts w hen analyzing biochem ical, enzy-matic and blood pressure of patients with colorectalcancer in post-operative phase.

Carvalho et al. aiming at verifying the antinocicep-tive and anti-inflammatory activity of A. blazei Murillin Wistar rats, through modified formalin test, foundresults showing that A. blazei acts on nociceptiveresponse and in acute inflammation, because ratstreated with this mushroom made fewer movementswith paws during phase III, this most likely beingrelated to pain caused by mediators of acute-phaseinflammation.

Ishii et al.^' demonstrated in their studies that A.blazei mushroom has no genotoxic activity but, rather,anti-genotoxic activity. Results derived from these datapropose that A. blazei m ay act as a functional foodcapable of promoting immunomodulation which canaccount for the destruction of cells with DNA altera-tions correlated w ith the developm ent of cancer. There-fore, supplementation with A. blazei mushroom can bean effective method for the prevention of cancer as wellas being an important co-adjuvant treatment in chemot-herapy.

In works carried out by Fortes et al.,^^ [\^Q authorssuggested that dietary supplementation with A. sylvaticus mushroom showed to be beneficial in improving

well-being and quality of life of patients with colorectal cancer in post-surgery phase.

In a study by Padiiha et al.,^' the authors studied thaction of A. blazei extract on chronic inflammatorydiseases in male albino Wistar rats. Results found indcated that A. blazei extract was active in experimentaanimals, this response is consistent, since the D-glucacompound is present in the extract.

Fortes et al.^ conducted a study to assess the effectof dietary supplementation with A. sylvaticus in thelipid profile of patients with colorectal cancer in possurgery phase. The experiment revealed that dietarsupplementation with A. sylvaticus fungi is capable ofreducing total cholesterol, LDL-C (low-density lipoprotein cholesterol) and triglycrides, with beneflciaoutcome on lipid metabolism and, consequently, thprognosis of these patients.

Fortes et al.'^ also found that dietary supplementation with A. sylvaticus fungi acts in regulating fastingblood glucose levels of patients after colorectal cance

surgery. A dietary supplem entation with these fungwas found to be successful in reducing blood sugalevels of patients in post-surgery phase, providinbeneficial effects on the carbohydrate metabolism othese patients. However, the authors emphasize thimportance of studying other clinical conditions tdetermine the beneflts of using A. sylvaticus.

Hi et al., * with the purpose of assessing the effects oA. sylvaticus extract in supplemented mice inoculatewith pristane (2,6,10,14-tetrametilpentadecano), attestethe carcinogen nature of this drug and that the extract ofA. .sylvaticus mushroom has imm unomo dulatory activity, without producing toxic effeets in test animals.

Hsu et al . obtained results that indicate the potentiabeneflts of supplementation with A. blazei Murillfungus to normalize liver function in patients withepatitis B after 12 mon ths of clinical observation s.

Taveira et al. * conducted a study to determ ine theffects of A. sylvaticus extract on anaemia and C-reacti vprotein (CRP) levels in rats inoculated with Walker 25solid tumor. Results suggest that treatment with A. sylvaticus mushroom has positive outcome in animals withWalker 256 tumor. Observation noted that the fungus icapable of reducing anaemia in animals, obtaining resultclose to those obtained for healthy pets.

Hsu et al.^' observed in their studies that supplementation with A. Murill blazei improves insulin resistancein patients with type 2 diabetes. The beneflcial effectassessed were due to increase in AdipoO (adiponectinconcentration from adipose tissue with anti-inflammatory and antiteratogenic effect after ingestion of thmushroom for 12 weeks.

Bern ardsh aw et al.' ' observ ed an increase in theconcentrations of cytokines MIP-2 (macrophageinflammatory protein 2) and TNF-a (tumor necrosifactor alphal) in the serum of mice supplementedwith A. blazei extract, resulting in protection againstsystemic infection by Streptococcus pneum onieaeowing to involvement of the innate immune system.


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Miglinski' intending to evaluate the immunomodu-latory effect of dry A. blazei Murill extract on thegrowth and differentiation of hematopoietic precursorsof granulocytes-macrophage (CFU-GM), in bonemarrow and spleen of BALB/c mice infected withLy steria monocytogenes obtained results demonstra-fing that A. Murill blazei has potent immunomodula-tory activity able to increase survival of animalsinfected with a lethal dose of L monocylogenes likelydue to the ability of this extract to restore marrow andspleen hematopoiesis.

In a study by Verosa-Junior et al. * whose purposewas to evaluate the use of A. blazei in the form offiltered and full aqueous suspension (10 mg/animal) inthe treatment of mice bearing Ehrlich solid tumortesting its anti-cancer activity, the authors found thatanimals treated daily with A. blazei showed highervalues of haematological parameters (erythrogram andleukogram ), and final relative spleen weight com paredto the control g roup (distilled water), but with no signi-ficant difference (p > 0.05).

In works carried out by Ferreira et al., '*' whosepurpose was to evaluate the use of A. blazei Murrillmushroom (5%) in topical therapy of experimentalpoisoning of rabbits by Bothrops alternatus, aimingto antagon ize the local effects (oedema, hem orrhageand necrosis) caused by this poison, the outcomeshowed a lower degree of swelling and bleedinghalo in the treated group compared to the controlgroup (saline). They also noticed that in the grouptreated with A. blazei Murrill (5%) there was nodeath.

Delmanto et al.** investigated the probable antimuta-

genic potency of A. blazei in rats, assayed its effect onclastogenicity induced by cyclophosphamide. Resultsderived from this study suggest that in some circums-tances A. blazei exhibits antimutagenic activity thatprobably contributes to the anticarcinogenic effectsobserved.

Takak u et al. *' observe d the action of e rgostero lisolated from the lipid fraction of A. blazei as beingresponsible for antitumor action against sarcoma 180in mice. According to the authors, tumor regressionactivity may be related to direct inhibition of angioge-nesis, resulting in death of tumor cells.

Eating habits and use of mushrooms

Among the characteristics necessary for food to beframed s functional food, is that these should be conven-tional foods consumed in normal and usual diet.

In Brazil, mushrooms are not part of the diet of mostpeople, being restricted to economic and culturalgroups most favored. Acco rding to Shibata et al., ' thegreatest barriers to the use of mushroom s in Brazil arelinked to popular belief in their poisonous nature,expensive, eating habits and poor availability of

product on the market.

The low consumption of mushrooms can also beexplained by its recent cultivation in the country, stilllow productivity compared to its commercializationpotential. With the development of new cultivationtechniques, the market for these products has becomean expensive culture, and their popularity depends onreducing the selling price. This could be achievedthrough increased production or imports, particularlyfrom countries like China. '

Acco rding to Ishii et al.,^' further researches m ust becarried out on the functional characteristics of thegenus Agaricus mushrooms. Brazil should also pursuea policy of effective use of these foods; enable theirconsumption by a new target public in the quest forcontinuous improvement of quality of life and preven-tion of diseases, mainly cancer.

In research performed by Lemos,** the auth orconcluded that different ways of consumption mostused with mushrooms are in sauces, followed by freshor dry form in soup. Mushroom saut, pickled, on

pizzas, pastas and risottos was also mentioned.However, due to its nutraceutical characteristics, the A.blazei mushroom can also be consumed as tea or incapsules containing lyophilized extract.'^

Studies on the addition of mushroomsin functional foods

Bassan et al. ' developed a gluten-free cake, spongelike, with A. brasiliensis mushroom. The authorsobtained positive results in this study because theproduct reached a high level of acceptance (83.22% ).

Me somo et al. determined the chemical com posi-tion of A. blazei residue obtained after aqueous extrac-tion of -glucans and analyzed the shelf life of cheesebread made with this byproduct. Observation revealedthat A. blazei M urrill residue is an excellent source ofnutrients and its addition in the cheese bread formula-tion did not cause significant changes in the visualaspect of the product. For all attributes evalua ted by theauthors, the sample with the largest storage time hadgood sensory aeceptance, whieh shows the product canbe stored for about 30 days without major changes intaste, texture and appearance.

Escouto et al.^' noted that there is a diversity ofstudies on the A. brasiliensis mushroom, but realizedthat there are no literature accounts on the use of thismushroom as food appreciated for its sensory characte-ristics, nor studies to assess its acceptance. Therefore,we conducted a survey of the acceptance of this m ush-room taking a rice dish as reference for developingpreparation techniques to boost its use in food. Theglobal average grade obtained in the hedonic scale was6.14 (liked slightly) and global acceptance rate was68.3%.

Lemos * developed and characterized a productsimilar to burger based on the A. brasiliensis mush-

room and eompared their characteristics with a control


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formulation in which the mushroom was replaced w ithground beef and commereialized products: one withbovine meat and another one with vegetable protein.The sensory analysis showed that the mushroom-basedproduct was well accepted by consumers when theirattitude and intention to purchase were tested. Theformulation that had 12% of mushroom stood outamong the others, presenting high protein content(20.31%), carbohydrates (27.84%), dietary flber(24.47%) and ash (6.12% ), higher than the com mercialburgers also evaluated in the work, and lipid content( 1.60 ) was much lower.

In another study headed up by Mille r, it was foundthat tomato sauces with A. brasiliensis mushroom hadhigher amounts of polyphenols in relation to sauceswithout the extract. The results obtained by the authorindicated that A. brasiliensis contributed to increasepolyphenols in tomato sauces. Glucan complex, lyco-pene, -carotene present in this mushroom, meant thatwhen added to tomato sauce they present -glucan and

increased levels of carotenoids and lycopenes.A study was developed by Silva et al.,^^ aiming atassessing the antioxidant activity of different extractsof mushroom A. blazei as well as the oxidative stabi-lity of soybean oil added with mushroom extract.Results demonstrated that mushroom extract is effec-tive in preserving the oil, and could be considered apromising natural potential antioxidant ingredient. Theauthors concluded that further research on its role atdifferent concentrations is fundamental so that mush-rooms m ight be more competitive in the food market.

Toxicity of mushroom s

Despite the fact that mushrooms are considered afunctional food, they may also present some type oftoxicity.' How ever, for a food to be considered func-tional, there should be no risk or toxic effects for theconsumer.*

The substrate exerts direct influence on the chem icalcomposition of mushroom, because nutrients areremoved by hyphae which are in direct contact withthis material. Consequently, they absorb essentialelements, but together with these they can accumulate

toxic metals such as lead, mercury, cadmium, arsenicand othe rs. In this sense, some species of mushroomshave been used as bioindieators of environmentalpollution. Knowing that chemical composition ofmushrooms may be related to the substrate, it stands toreason that a polluted region will produce mushroomswith high levels of metals. This fact was observed byKalac et al.' * when they presented different species ofmushrooms such as A. sylvaticus with high levels ofaccumulated cadmium.

In a study performed by Mo ura it was detected thepresence of arsenic in mushrooms of the genusAgaricus. But this fact was not considered indicative ofrisk to human health, since the concentration of this

element in the samples analyzed by the author warather low.

Bellini et al.'* observed that the methanolic fractionof A. blazei tested in their study did not providechemical protection, being potentially mutageniaccording to results in HG PRT test. For the authors, thmethanol extracts of t is mushroom should not be usedwidely by individuals because of the possibility of theigenotoxicity. Therefore, care must be taken in the usof A. blazei by the population as long as a comprehen-sive assessment of the biochemical characterization othis fungus is not comple te.

In a study conducted by Sugui,*' the outcome indicates no mutagenic, genotoxic or carcinogenic effecton rats tested with the aqueous solution of the A. brasi-liensis. Nevertheless, an antimutagenie effect againsthe mutagenicity of ENU (N-ethyl-N-nitrosourea) waobserved in bone marrow cells, in addition to a signiflcant reduction in the number of aberrant crypts pefocus (4-6 crypts/focus) induced by DMH (1,2

dimethylhydrazine) in the colon of animals posttreated with the aqueous solution of the mushroom. Inthis context, results suggest that the aqueous solutionof A. brasiliensis possesses compounds that can signi-flcantly reduce the frequency of micronueleated cellfrom bone marrow of rats, and that they can act at alater stage of carcinogenesis initiation.

In study carried out by Singi et al.'* results revealedthat the concentration of 1.25 mg/kg of A. blazei mush-room did not cause significant changes in mean arteriapressure (MAP) or heart rate (HR).The concentrationof 2.50 mg/kg of mushroom caused deereased MAP to15s (p < 0.01 ) and HR to 30s (p < 0.001) and of 5.00mg/kg decreased M BP to 15s (p < 0.001) and HR at 15and 30s (p < 0.001).

Costa et al., ' ' aiming at evaluating the possibleprotective effeets of A. blazei tea against the urethanegenotoxic action in somatic cells of Dro sophila mela-nogaster noted that no increase was statistically signi-ficant in the frequency of mutant spots in larvaeexposed to A. blazei tea. However, when this mush-room was associated with urethane, we observed areduction statistically significant in the frequeney omutant spots. The results imply that A. blazei is nogenotoxic and has a protective effect against the geno

toxicity of urethane.With the intent of investigating effects of acute toxicityof A. sylvaticus aqueous extract by clinical, biochemicaand histopathological on healthy mice, Novaes et al.verified that both the administration of the aqueouextract as well as the placebo, caused a temporary rise oapathy, piloerection and respiratory changes, which wereslightly more persistent in the group treated with thefungus. Biochemical and histopathological changes wernot statistically significant between groups. The au thordetermined that administration of A. sylvaticus aqueousextract showed very low toxicity.

In a study by Ishii et al.,^' the researchers concludedthat the Agaricus blazei mushroom offers no genotoxic


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consequences, but m ade it possible to visualize the anti-genotoxic effects. The results suggested that the fungusacted as functional food, capable of promoting immuno-modulation when the destruction of cells with DNAdamage correlated with cancer development wasobserved. Therefore, the Sun mushroom had a preven-tive effect against colorectal neoplastic lesions assessed.

Orsine et al.' observed that A. sylvaticus extract hasno toxicity proving to be safe for human use.

onclusions

To be included in the group of functional foods,mushrooms should bring benefits to human health, donot present themselves toxic and be included in thedaily eating habits. Thus, the beneficts of eating mush-rooms of the genus Agaricus are shown in severalpapers. Currently there are many researchers workingin order to spread the advantages of the consumption ofmushrooms of the genus Agaricus.

It has been shown in some studies the rich nutritionalcomposition of m ushrooms of the genus Agaricus, andthe presence of substances that act on the human body,being widely used in therapy against cancer. Also lowtoxicity was observed in different studies using diffe-rent toxicological methods evaluation.

Despite the countless beneficial effects on humanhealth, mushrooms of the genus Agaricus are littleknown by the population, making it necessary part-nership and combined efforts among producers, indus-tries and researchers in order to disseminate, researchand consumption of these foods.

cknowlodgments

This paper was made possible by the supported andassistance of Fundao de E nsino e Pesquisa e CienciasdaSade-FEPECS.

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