The last century has seen an increase in our life expectancy. As a result, various age-related diseases, such as neurodegenerative diseases (NDs), have emerged, representing new challenges to society. Oxidative stress (OS), a condition of redox imbalance resulting from excessive production of reactive oxygen species, represents a common feature that characterizes the brains of elderly people, thus contributing to NDs. Consequently, antioxidant supplementation or dietary intake of antioxidant-containing foods could represent an effective preventive and therapeutic intervention to maintain the integrity and survival of neurons and to counteract the neurodegenerative pathologies associated with aging. Food contains numerous bioactive molecules with beneficial actions for human health. To this purpose, a wide range of edible mushrooms have been reported to produce different antioxidant compounds such as phenolics, flavonoids, polysaccharides, vitamins, carotenoids, ergothioneine, and others, which might be used for dietary supplementation to enhance antioxidant defenses and, consequently, the prevention of age-related neurological diseases. In this review, we summarized the role of oxidative stress in age-related NDs, focusing on the current knowledge of the antioxidant compounds present in edible mushrooms, and highlighting their potential to preserve healthy aging by counteracting age-associated NDs.

In this study the antioxidant and neuroprotective activity of an enriched polysaccharide fraction (EPF) obtained from the fruiting body of cultivated P. eryngii was evaluated. Proximate composition (moisture, proteins, fat, carbohydrates and ash) was determined using the AOAC procedures. The EPF was extracted by using, in sequence, hot water and alkaline extractions followed by deproteinization and precipitation with cold ethanol. Total α- and β-glucans were quantified using the Megazyme International Kit. The results showed that this procedure allows a high yield of polysaccharides with a higher content of (1-3; 1-6)-β-D-glucans. The antioxidant activity of EPF was detected from the total reducing power, DPPH, superoxide, hydroxyl and nitric oxide radical scavenging activities. The EPF was found to scavenge DPPH, superoxide, hydroxyl and nitric oxide radicals with a IC50 values of 0.52 ± 0.02, 1.15 ± 0.09, 0.89 ± 0.04 and 2.83 ± 0.16 mg/mL, respectively. As assessed by the MTT assay, the EPF was biocompatible for DI-TNC1 cells in the range of 0.006–1 mg/mL and, at concentrations ranging from 0.05 to 0.2 mg/mL, significantly counteracted H₂O₂-induced reactive oxygen species production. This study demonstrated that polysaccharides extracted from P. eryngii might be used as functional food to potentiate the antioxidant defenses and to reduce oxidative stress.

Cardiovascular diseases represent the main cause of death. A common feature of cardiovascular disease is thrombosis resulting from intravascular accumulation of fibrin. In the last years, several fibrinolytic enzymes have been discovered in many medicinal or edible mushrooms as potential new antithrombotic agents. This study aimed to compare the fibrin(ogen)olytic activity of crude extracts from the fruiting bodies of four cultivated edible mushrooms: Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, and Agrocybe aegerita. Fibrin(ogen)olytic activity was assessed by fibrin plate, spectrophotometric assay and electrophoretic analysis (SDS-PAGE and zymography). The highest activity was detected for P. ostreatus followed by P. eryngii, L. edodes and A. aegerita. Results indicated that enzymes exhibited maximum activity at pH 6–7 and 30–40 °C, respectively. Enzyme activity was inhibited by serine and metalloprotease inhibitors. We proposed a new index called the Specific Fibrin(ogen)olytic Index (SFI), which allows specification of the proportion of the total proteolytic capacity due to the fibrin(ogen)olytic activity. These data suggest that the extracts from fruiting bodies or powdered mushrooms can be used as functional ingredients for the development of new functional foods that may act as thrombolytic agents responding, at the same time, to the increasing demand for safe, healthy and sustainable food.

Essential oils (EOs), complex volatile compounds synthesized by plants, represent a vital class of natural products that are increasingly significant in scientific research due to their diverse biological properties and broad-spectrum medicinal applications. This study provides a comprehensive overview of EOs, commencing with a historical perspective and detailing their applications. It systematically catalogs their primary botanical sources, with specific examples of the most common and important plant families, including Lamiaceae (e.g., sage, oregano, thyme), Verbenaceae (vervain), Magnoliaceae (magnolia), Rutaceae (lemon), Myrtaceae (eucalyptus) and Lauraceae (cinnamon). A key focus is their antifungal activity, including the bioactive constituents involved and their mechanisms of action, with particular emphasis on their defense against pathogenic postharvest fungi. This includes an analysis of the key bioactive constituents responsible for these bioeffects and an exploration of their possible mechanisms of action against phytopathogenic fungi, with particular emphasis on postharvest pathogens infecting several crops. The discussion further highlights the role of EOs as sustainable alternatives to synthetic fungicides for controlling plant diseases that avoid the negative ecological and public health impacts associated with conventional agrochemicals. The study addresses these objectives by describing methods for testing antimicrobial efficacy, including kill-time studies, LD₅₀ determination, growth-curve analysis, the poisoned food technique, Spore-germination assays, and metabolic CO₂ measurement. The current review also highlights some recent studies reviewing the in vitro and in vivo antifungal performance of specific EOs against postharvest diseases.

The fungi belonging to the genus Pleurotus can be cultivated in different substrates and represent excellent producers of several extracellular enzymes. In this study, we analyzed eleven hydrolytic enzymes of the P. eryngii and P. ostreatus secretomes, which were collected at three different growth stages after 23 days (mycelial colonization of about 50% of the substrate), 34 days (100% colonization of the substrate) and 50 days (after the first flush). Mushrooms were axenically cultivated on the same substrate. The results demonstrate that proteases, lipases, amylases, α-glucosidase, cellulases (endoglucanase, β-cellobiohydrolase and β-glucosidase) and hemicellulase (xylosidase, glucuronidase, arabinosidase and mannosidase) activities were higher in the secretomes from P. eryngii than those from P. ostreatus. Time course analysis revealed for both species a similar enzymatic activity profile, in which in the early stages of mycelium development, both species use starch as the main carbon source. Protease and lipase activities increased and remained constant during the subsequent formation of fruiting bodies, whereas cellulase and hemicellulase activities decreased after the complete mycelial colonization of the substrate. The zymographic analysis suggested the presence in the secretomes of proteolytic activities belonging to different classes. In conclusion, both mushroom species released into the secretomes a broad spectrum of hydrolytic enzymes potentially useful in various biotechnological fields.

The aim of this study was to evaluate the antioxidant properties of the products derived from the biodegradation of lignin by the ligninolytic enzymes present in an aqueous extract of the mushroom P. eryngii. A mixture obtained after the incubation of lignin for 18 h with P. eryngii extract was tested in vitro for its total polyphenol content, reducing power, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (OH) radical-scavenging activities. The results showed that the enzymatic treatment of lignin enhanced its antioxidant performance. The biocompatibility of the products of lignin biodegradation and their ability to scavenge reactive oxygen species (ROS) were also tested on the astrocytic cell line DI-TNC1. The results obtained indicated that a lignin mixture incubated for 18 h does not affect cell viability or inhibit the H₂O₂-induced ROS production. These results suggest that the enzymatic degradation of lignin represents an efficient and ecofriendly approach to obtain lignin derivatives potentially useful for antioxidant applications.