Abstract
Pulu Mandoti, a local red rice (Oryza sativa L.) variety popular among Sulawesi residents, has gained recognition for its perceived health benefits, especially as a preferred dietary option for individuals with diabetes or those seeking to prevent obesity. Given the increasing consumption of mushrooms, particularly Pleurotus species, renowned for their nutritional and medicinal attributes, this study delves into the transformative effects of Pleurotus spp. fermentation on Pulu Mandoti, the indigenous rice variety. Proximate analysis disclosed elevated dry matter (91.99 ± 0.61%), crude protein (8.55 ± 0.15%), and crude fat (1.34 ± 0.05%) in Pleurotus cystidiosus fermentation compared to Pleurotus ostreatus and Pleurotus djamor. Concurrently, antioxidant and antidiabetic activities were notably improved in all Pleurotus fermentations. Pulu Mandoti fermented with P. cystidiosus outperformed other treatments, aligning with molecular docking results pinpointing 11-Eicosenoic acid, methyl ester, and butylated hydroxytoluene as optimal interactors with antioxidant receptors 5O0x and 2CKJ. Butylated hydroxytoluene demonstrated interactions with the antidiabetic receptor 2QV4, along with 9-Octadecenoic acid, methyl ester. These compounds, previously unreported in Pleurotus, displayed promising attributes as antioxidants and antidiabetic agents. Furthermore, the investigation delved into the fatty acid profiles, emphasizing the diverse range of potential bioactive compounds in fermented Pulu Mandoti. The findings of this research present a potential functional food rich in natural antioxidants and antidiabetic compounds, highlighting the yet undiscovered capabilities of Pleurotus spp. fermentation in augmenting the nutritional composition and bioactivity of indigenous rice varieties, specifically Pulu Mandoti.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Data availability
The authors declare data transparency.
References
Alemawor F, Dzogbefia VP, Oddoye EOK, Oldham JH (2009) Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: influence of fermentation period and Mn2+ supplementation on the fermentation process. Afr J Biotechnol 8:1950–1958. https://doi.org/10.4314/ajb.v8i9.60454
Alqurashi AS, Al Masoudi LM, Hamdi H, Abu Zaid A (2022) Chemical composition and antioxidant, antiviral, antifungal, antibacterial and anticancer potentials of Opuntia ficus-indica seed oil. Molecules 27:5453. https://doi.org/10.3390/molecules27175453
Anusiya G, Gowthama Prabu U, Yamini NV, Sivarajasekar N, Rambabu K, Bharath G, Banat F (2021) A review of the therapeutic and biological effects of edible and wild mushrooms. Bioengineered 12:11239–11268. https://doi.org/10.1080/21655979.2021.2001183
Apostolidis E, Kwon YI, Shetty K (2007) Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension. Innov Food Sci Emerg Technol 8:46–54. https://doi.org/10.1016/j.ifset.2006.06.001
Arifin AS (2019) Antioxidant activity of pigmented rice and impact on health. J Pangan. 28:11–22. https://doi.org/10.33964/jp.v28i1.416
Atila F, Tuzel Y, Fernández JA, Cano AF, Sen F (2018) The effect of some agro–industrial wastes on yield, nutritional characteristics and antioxidant activities of Hericium erinaceus isolates. Sci Hortic 238:246–254. https://doi.org/10.1016/j.scienta.2018.04.049
Balitbangtan A (2015) Kandungan antioksidan beras merah, baik untuk tubuh. Badan Penelitian dan Pengembangan Pertanian, Jakarta Selatan
Bao L, Li Y, Wang Q, Han J, Yang X, Li H, Wang S, Wen H, Li S, Liu H (2013) Nutritive and bioactive components in rice fermented with the edible mushroom Pleurotus eryngii. Mycology 4:96–102. https://doi.org/10.1080/21501203.2013.816386
Bello M, Oluwamukomi MO, Enujiugha VN (2017) Anti-diabetic activity of three species of oyster mushroom. Annals Food Sci Technol 18:247–254
Campi M, Mancuello C, Maubet Y, Cristaldo E, Veloso B, Ferreira F, Thornton L, Robledo G (2023) Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay. Braz J Food Technol 26:e2022126. https://doi.org/10.1590/1981-6723.12622
Carrasco-González JA, Serna-Saldívar SO, Gutiérrez-Uribe JA (2017) Nutritional composition and nutraceutical properties of the Pleurotus fruiting bodies: potential use as food ingredient. J Food Compost Anal 1:69–81. https://doi.org/10.1016/j.jfca.2017.01.016
Cateni F, Gargano ML, Procida G, Venturella G, Cirlincione F, Ferraro V (2021) Mycochemicals in wild and cultivated mushrooms: nutrition and health. Phytochem Rev 21:339–383. https://doi.org/10.1007/s11101-021-09748-2
Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM (2021) Edible mushrooms as functional ingredients for development of healthier and more sustainable muscle foods: a flexitarian approach. Molecules 26:2463. https://doi.org/10.3390/molecules26092463
Das AK, Asif M, Hasan GMMA (2023) A comparative study of fatty acid compositions of three cultivated edible mushroom species of Bangladesh. J Agric Food Res 12:100620. https://doi.org/10.1016/j.jafr.2023.100620
Fernandes Â, Barros L, Martins A, Herbert P, Ferreira IC (2015) Nutritional characterisation of Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. produced using paper scraps as substrate. Food Chem 15:396–400. https://doi.org/10.1016/j.foodchem.2014.08.027
Fidien KA, Manguntungi B, Sukmarini L, Mustopa AZ, Triratna L, Fatimah F, Kusdianawati K (2021) Diversity analysis, identification, and bioprospecting of lactic acid bacteria (LAB) isolated from Sumbawa horse milk. Biodiversitas. https://doi.org/10.13057/BIODIV/D220639
Ghorbani A (2017) Mechanisms of antidiabetic effects of flavonoid rutin. Biomed Pharmacother 96:305–312. https://doi.org/10.1016/j.biopha.2017.10.001
Gogavekar SS, Rokade SA, Ranveer RC, Ghosh JS, Kalyani DC, Sahoo AK (2014) Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju. J Food Sci Technol 51:1483–1491
Gupta A, Sharma S, Saha S, Walia S (2013) Yield and nutritional content of Pleurotus sajor caju on wheat straw supplemented with raw and detoxified mahua cake. Food Chem 141:4231–4239. https://doi.org/10.1016/j.foodchem.2013.06.126
Hoa HT, Wang CH, Tam NV, Wang CL (2017) Effects of substrates and drying methods on antioxidant compound and antioxidant activity of fruiting body extracts of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). Int Food Res J 24:1998–2008
Hong JS, Kim YH, Lee KR, Kim MK, Cho CI, Park KH, Choi YH, Lee JB (1988) Composition of organic acid and fatty acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus. Korean J Food Sci Technol 20:100–105
Huyen NT, Le NTT, Tuan BQ (2019) Fermenting rice straw with the fungus Pleurotus eryngii increased the content of crude protein and the digestibility of the straw. Livest Res Rural Dev 31(2):1
Illuri R, Eyini M, Kumar M, Prema P, Nguyen VH, Bukhari NA, Hatamleh AA, Balaji P (2022) Bio-prospective potential of Pleurotus djamor and Pleurotus florida mycelial extracts towards Gram positive and Gram-negative microbial pathogens causing infectious disease. J Infect Public Health 15:297–306. https://doi.org/10.1016/j.jiph.2021.10.012
Jun M, Fu HY, Hong J, Wan X, Yang CS, Ho CT (2003) Comparison of antioxidant activities of isoflavones from kudzu root (Pueraria lobata Ohwi). J Food Sci 68:2117–2122. https://doi.org/10.1111/j.1365-2621.2003.tb07029.x
Karim A (2020) Endemic rice Pulu Mandoti supports the economy and food security at salukanan community during Covid-19 global pandemic crisis. Int J Innov Sci Res Technol 5:793–796. https://doi.org/10.38124/IJISRT20SEP485
Kaur R, Sood A, Kanotra M, Arora S, Subramaniyan V, Bhatia S, Al-Harrasi A, Aleya L, Behl T (2021) Pertinence of nutriments for a stalwart body. Environ Sci Pollut Res Int 28:54531–54550. https://doi.org/10.1007/s11356-021-16060-1
Khanday W, Wani N, Paulraj B (2019) Antioxidant and cytotoxic potential of leaf extracts of Costus igneus. J Nat Sci Biol Med 10:157–166. https://doi.org/10.4103/jnsbm.JNSBM_216_18
Kleftaki SA, Simati S, Amerikanou C, Gioxari A, Tzavara C, Zervakis GI, Kalogeropoulos N, Kokkinos A, Kaliora AC (2022) Pleurotus eryngii improves postprandial glycaemia, hunger and fullness perception, and enhances ghrelin suppression in people with metabolically unhealthy obesity. Pharmacol Res 1:105979. https://doi.org/10.1016/j.phrs.2021.105979
Koutrotsios G, Mountzouris KC, Chatzipavlidis I, Zervakis GI (2014) Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi–assessment of their effect on the final product and spent substrate properties. Food Chem 15:127–135. https://doi.org/10.1016/j.foodchem.2014.03.121
Krishna KV, Murugan JM, Khan H, Kumar M, Veeramanikandan V, Hatamleh AA, Al-Dosary MA, Venkatachalam K, Balaji P (2023) Exploring the therapeutic potential of edible Pleurotus mushroom species for oxidative stress and diabetes management. J King Saud Univ Sci 35:102926. https://doi.org/10.1016/j.jksus.2023.102926
Lavelli V, Proserpio C, Gallotti F, Laureati M, Pagliarini E (2018) Circular reuse of bio-resources: the role of Pleurotus spp. in the development of functional foods. Food Funct 9:1353–1372. https://doi.org/10.1039/c7fo01747b
Madigan TM, Martinko JM, Parker J (2002) Brock biology of microorganisms, 9th edn. Prentice-Hall, New York
Masniawati A, Johannes E, Latunra AI, Paeolangan N (2013) Karakterisasi sifat fisikokimia beras merah pada beberapa sentra produksi beras di sulawesi selatan. Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Hasanuddin, Makassar
Melanouri EM, Dedousi M, Diamantopoulou P (2022) Cultivating Pleurotus ostreatus and Pleurotus eryngii mushroom strains on agro-industrial residues in solid-state fermentation. Part I: screening for growth, endoglucanase, laccase and biomass production in the colonization phase. Carbon Resour Convers 5(1):61–70
Morris HJ, Llauradó G, Beltrán Y, Lebeque Y, Bermúdez RC, García N, Gaime-Perraud I, Moukha S (2017) The use of mushrooms in the development of functional foods, drugs, and nutraceuticals: functional food properties and applications. In: Ferreira ICFR, Morales P, Barros L (eds) Wild plants, mushrooms and nuts. John Wiley Sons Ltd, Hoboken, pp 123–157
Nacha J, Soodpakdee K, Chamyuang S (2023) Nutritional improvement of germinated riceberry rice (Oryza sativa) cultivated with Pleurotus ostreatus mycelium. Trends Sci 20(9):5574–5574
Ng SH, Robert SD, Ahmad WA, Ishak WR (2017) Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chem 15:358–368. https://doi.org/10.1016/j.foodchem.2017.01.108
Omarini AB, Labuckas D, Zunino MP, Pizzolitto R, Fernández-Lahore M, Barrionuevo D, Zygadlo JA (2019) Upgrading the nutritional value of rice bran by solid-state fermentation with Pleurotus sapidus. Fermentation 5(2):44
Pedneault K, Angers P, Gosselin A (2006) Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae. Mycol Res 110:1179–1183. https://doi.org/10.1016/j.mycres.2006.05.006
Postemsky PD, Bidegain MA, Lluberas G, Lopretti MI, Bonifacino S, Landache MI, Zygadlo JA, Fernández-Lahore M, Omarini AB (2019) Biorefining via solid-state fermentation of rice and sunflower by-products employing novel monosporic strains from Pleurotus sapidus. Biores Technol 289:121692
Raghavendra VB, Venkitasamy C, Pan Z, Nayak C (2018) Functional foods from mushroom. In: Gupta VK, Treichel H, Shapaval VO, De Oliveira LA, Tuohy MG (eds) Microbial functional foods and nutraceuticals. John Wiley Sons Ltd, Hoboken, pp 65–91
Ranok A, Dissamal P, Kupradit C, Khongla C, Musika S, Mangkalanan S (2021) Physicochemical properties and antioxidant activity of gluten-free riceberry-cheese cracker under simulated gastrointestinal transit. J Food Sci Technol 58:2825–2833. https://doi.org/10.1007/s13197-021-04978-w
Rathna PTS, Eliazer Nelson AR, Ravichandran K, Antony U (2019) Nutritional and functional properties of colored rice varieties of South India: a review. J Ethn Food 6:1–11. https://doi.org/10.1186/s42779-019-0017-3
Ravichanthiran K, Ma ZF, Zhang H, Cao Y, Wang CW, Muhammad S, Aglago EK, Zhang Y, ** Y, Pan B (2018) Phytochemical profile of brown rice and its nutrigenomic implications. Antioxidants 7:71. https://doi.org/10.3390/antiox7060071
Reis FS, Martins A, Vasconcelos MH, Morales P, Ferreira ICFR (2017) Functional foods based on extracts or compounds derived from mushrooms. Trends Food Sci Technol 66:48–62. https://doi.org/10.1016/j.tifs.2017.05.010
Sahardi H, Djufry F (2013) Keragaman karakter morfologis plasma nutfah padi lokal dataran tinggi tana toraja, Sulawesi Selatan. Pros Semin Nas Sumber Daya Genet Pertan 1(1):134–143
Sahoo S, Gayakwad T, Shahi S (2022) Medicinal value of edible mushrooms: a review. Int J Health Sci 6:8760–8767. https://doi.org/10.53730/ijhs.v6nS2.7263
Salmones D (2017) Pleurotus djamor, un hongo con potencial aplicación biotecnológica para el neotrópico. Rev Mex Micol 46:73–85. https://doi.org/10.33885/sf.2017.46.1177
Sarangi I, Ghosh D, Bhutia SK, Mallick SK, Maiti TK (2006) Anti-tumor and immunomodulating effects of Pleurotus ostreatus mycelia-derived proteoglycans. Int Immunopharmacol 6:1287–1297. https://doi.org/10.1016/j.intimp.2006.04.002
Selvakumar P, Rajasekar S, Periasamy K, Raaman N (2008) Isolation and characterization of melanin pigment from Pleurotus cystidiosus (telomorph of Antromycopsis macrocarpa). World J Microbiol Biotechnol 24:2125–2131. https://doi.org/10.1007/s11274-008-9718-2
Sherief AA, El-Tanash AB, Temraz AM (2010) Lignocellulolytic enzymes and substrate utilization during growth and fruiting of Pleurotus ostreatus on some solid wastes. J Environ Sci Technol 3:18–34. https://doi.org/10.1007/s10295-009-0620-1
Sun L, Zhang Z, **n G, Sun B, Bao X, Wei Y, Zhao X, Xu H (2020) Advances in umami taste and aroma of edible mushrooms. Trends Food Sci Technol 96:176–187. https://doi.org/10.1016/j.tifs.2019.12.018
Supakot P, Samappito J, Rongdon P, Yodprom S (2022) Effect of fat substitution with pre-gelatinized riceberry rice flour on physicochemical properties, sensory acceptance and shelf life of salad dressing. Eng Access 8(2):249–256. https://doi.org/10.1016/j.foodhyd.2022.107868
Takagaki A, Yoshioka Y, Yamashita Y, Nagano T, Ikeda M, Hara-Terawaki A, Seto R, Ashida H (2019) Effects of microbial metabolites of (-)-epigallocatechin gallate on glucose uptake in L6 skeletal muscle cell and glucose tolerance in ICR mice. Biol Pharm Bull 42(2):212–221. https://doi.org/10.1248/bpb.b18-00612
Vega A, Franco H (2013) Productividad y calidad de los cuerpos fructiferos de los hongos comestibles Pleurotus pulmonarius RN2 y P. djamor RN81 y RN82 cultivados sobre sustratos lignocelulosicos. Inf Tecnol 24:69–78. https://doi.org/10.4067/S0718-07642013000100009
Vega A, De León JA, Miranda S, Reyes SM (2022) Agro-industrial waste improves the nutritional and antioxidant profile of Pleurotus djamor. Clean Waste Syst 1:100018. https://doi.org/10.1016/j.clwas.2022.100018
Yan FJ, Dai GH, Zheng XD (2016) Mulberry anthocyanin extract ameliorates insulin resistance by regulating PI3K/AKT pathway in HepG2 cells and db/db mice. J Nutr Biochem 36:68–80. https://doi.org/10.1016/j.jnutbio.2016.07.004
Yang Y, Fu C, Zhou F, Luo X, Li J, Zhao J, He J, Li X, Li J (2018) Chemical composition, antioxidant and antitumor activities of sub-fractions of wild and cultivated Pleurotus ferulae ethanol extracts. PeerJ 20:e6097. https://doi.org/10.7717/peerj.6097
Zervakis GI, Moncalvo JM, Vilgalys R (2004) Molecular phylogeny, biogeography and speciation of the mushroom species Pleurotus cystidiosus and allied texa. Microbiology 150:715–726. https://doi.org/10.1099/mic.0.26673-0
Zewdie S, Olsson M, Fetene M (2008) Effect of drought/irrigation on proximate composition and carbohydrate content of two enset [Ensete ventricosum (Welw.) Cheesman] clones. SINET 31:81–88. https://doi.org/10.4314/sinet.v31i2.66527
Zhao Q, Liu X, Cui L, Ma C (2023) Extraction and bioactivities of the chemical composition from Pleurotus ostreatus: a review. J Future Foods 4:111–118. https://doi.org/10.1016/j.jfutfo.2023.06.001
Zheng Y, Pang H, Wang J, Shi G, Huang J (2015) New apoptosis-inducing sesquiterpenoids from the mycelial culture of Chinese edible fungus Pleurotus cystidiosus. J Agric Food Chem 63:545–551. https://doi.org/10.1021/jf504931n
Acknowledgements
This work was supported by National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Bogor, 16911.
Funding
This project is funded through "Pendanaan Rumah Program Artificial Intelligence, Big Data dan Teknologi Komputasi untuk Biodiversitas dan Citra Satelit" year 2023 with contract number: No: B-1409/III.6/PR.03.06/4/2023. Funding acqusition by Dr. Fatimah, Laboratory of Genomics, National Research and Innovation Agency/Badan Riset dan Inovasi Nasional (BRIN), Indonesia.
Author information
Authors and Affiliations
Contributions
KAIN: data analysis, interpretation, and wrote the manuscript; AZM: planned, designed the research, wrote the manuscript, and performed experiments; AM: data analysis, interpretation; FF: conceptualization and review; HI: conceptualization and review; DSW: GCMS analysis, interpretation; BM: designed the research and data analysis; JM: data analysis, interpretation, wrote the manuscript, revised the manuscript before submitting; ABJ: discussed the results; M: data analysis; MM: data analysis, interpretation; EJ: verifed the analytical methods; ZB: Molecular docking and data analysis.
Corresponding authors
Ethics declarations
Conflicts of interest
The authors declare no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Nurjannah, K.A.I., Mustopa, A.Z., Masniawati, A. et al. Nutritional profiling and in silico analysis of pharmacological activities from local rice Pulu Mandoti fermented with Pleurotus spp.. World J Microbiol Biotechnol 40, 187 (2024). https://doi.org/10.1007/s11274-024-03979-z
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s11274-024-03979-z