Extração aquosa de basidiomicetos silvestres amazônicos e comerciais para produção de nutracêuticos

Abstract

Edible mushrooms are rich in protein, vitamins, and fiber, low in lipids, and possess nutraceutical properties. They are considered safe and economically viable because they are produced in a short period, converting biotechnologically waste materials and using little water. In Brazil, particularly in the Amazon, despite its megabiodiversity, wild mushrooms are little known. Commercial mushroom production in Brazil occurs only with imported parent plants, which opens up a new niche for Amazonian wild parent plants. Ganoderma lucidum is the most widely used mushroom in traditional Chinese medicine, but it also has great potential for production in Brazil, as it thrives in hot and humid climates found throughout the country. However, it is not consumed as food due to its bitter taste. The active principles are extracted so that they can act on the human body. Thus, this work aimed to obtain bioproducts from regional wild mushrooms in comparison with nutraceuticals from commercial strains of Ganoderma lucidum and Lentinula edodes. The research was developed at the Edible Fungi Cultivation Laboratory of the National Institute for Amazonian Research (LCFC-INPA) and at the Fungi Science Laboratory in Pindamonhangaba, São Paulo. Amazonian wild fungi and commercial strains were produced on a pilot scale, and nutraceutical products were prospected from these fungi. Furthermore, the composition of an extract with the best desired nutraceutical concentrations (β-glucans, free sugars, proteins, and phenols) was determined for subsequent use in the production of final products. The antioxidant activity and effects of the developed extracts on cancer cells were also evaluated, as well as the development of a nutraceutical product from regional Ganoderma multiplicatum and a product containing Lentinus strigosus. The results showed that the mushroom extracts caused a significant loss of cell viability in cancer cells, indicating the death of tumor cells from melanoma, glioblastoma, and breast cancer following exposure to the developed extracts. However, they did not affect fibroblast cells, demonstrating the high selectivity of the extracts and the developed products. The results demonstrate the potential for developing functional food products that concentrate bioactive compounds extracted from mushrooms