Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.

Mushrooms have always been an important source of food, with high nutritional value and medicinal attributes. With the use of biotechnological applications, mushrooms have gained further attention as a source of healthy food and bioenergy. This review presents different biotechnological applications and explores how these can support global food, energy, and water security. It highlights mushroom’s relevance to meet the sustainable development goals of the UN. This review also discusses mushroom farming and its requirements. The biotechnology review includes sections on how to use mushrooms in producing nanoparticles, bioenergy, and bioactive compounds, as well as how to use mushrooms in bioremediation. The different applications are discussed under the water, energy, and food (WEF) nexus. As far as we know, this is the first report on mushroom biotechnology and its relationships to the WEF nexus. Finally, the review valorizes mushroom biotechnology and suggests different possibilities for mushroom farming integration.

With growing demand for functional foods, mushroom-based ingredients are gaining popularity. The typical white mushroom (Agaricus bisporus) is particularly valued for its bioactive compounds and shows promise as a nutritional enhancer in widely consumed products, such as chocolate. This study examined the fortification of dark, milk, and white chocolates with freeze-dried, sous-vide processed A. bisporus powder at 4%, 6%, and 8% levels. Analyses focused on protein content, dietary fiber, essential minerals, texture, and sensory characteristics. Mushroom addition notably improved nutritional values. In white chocolate, protein increased from 6.04% to 8.92%, while dark chocolate with 8% fortification reached 13.25%, compared to 11.09% in the control. The magnesium content also increased significantly, from 2579 mg/kg to 3184 mg/kg. Total dietary fiber also showed a significant improvement. Texture analysis revealed a reduction in firmness, with the 8% A. bisporus powder fortified dark chocolate formulation softening from 24,685 g·s to 10,633 g·s. Despite these changes, sensory evaluation confirmed that taste and appearance remained acceptable. Overall, incorporating A. bisporus powder into chocolate improved its nutritional profile while introducing moderate changes to texture. These findings highlight its potential as a functional ingredient in the development of healthier confectionery products.