Biomedicine

Abstract

Mushrooms have long been recognized for their dual roles as nutrient-dense foods and sources of bioactive compounds with therapeutic potential. This study investigates the nutritional composition, enzymatic activities, and bioactive properties of four commercially cultivated edible mushrooms Lentinula edodes (Shiitake), Pleurotus eryngii (King Oyster), Flammulina filiformis (Enoki), and Pleurotus ostreatus (Oyster mushroom). Proximate analysis revealed that these mushrooms are rich in proteins, carbohydrates, dietary fiber, and essential minerals while being low in fat and calories. The antioxidant potential, assessed via total phenolic and flavonoid content, as well as free radical scavenging assays, confirmed the presence of bioactive compounds contributing to their health benefits. Hydrolytic enzyme activity assays indicated significant levels of amylase, protease, and esterase, highlighting their industrial relevance. Mushrooms cultivated in the Kodagu region exhibited variations in nutrient composition and bioactivity, emphasizing the influence of environmental conditions on their biochemical properties. The findings underscore the potential of these mushrooms as functional foods with applications in nutrition, medicine, and sustainable agriculture.