Investigating cultivation, application and value-added products of mushrooms and truffles: a review

Mushrooms and truffles are types of fungi rich in bioactive compounds with incredible industrial, nutritional and medical importance. However, they remain underutilised and call for evaluation of new perspectives on the sustainable cultivation and exploration of cutting-edge applications in the areas of nutrition, medicine, dietary, and the production of industrial enzymes. This study aimed at the development of value-added products from these fungi with vast uniqueness in nutrition, medicine and in biofuel production while underscoring their mycoremediation potential. The review presented mushrooms and truffles with a unique cultivation approach for their sustainable growth, while reporting an appreciable energy value of 772 Kcal/Kg of mushrooms, especially for Lentinus edodes. Also, the study revealed vital bioactive isolates such as ceramides, lentinan, fatty acids, carotenoids, resveratrol, minerals, vitamins and protein, accounting for their nutritional benefits, especially in minerals, vitamins and proteins. The pharmacological potentials such as anti-inflammatory, anti-oxidant and anti-cancer of these microorganisms were explored. These appreciable benefits have informed various applications in nutritional, medicinal and cosmetic products. Also, the study reported the mycoremediation activity of these microorganisms, especially for heavy metals and hydrocarbon-based pollutants. It further presents their application in biofuel production, with emphasis on green fuel alternatives apart from various derived industrial enzymes. Thus, the report presents the need for growth, sustainability and effective utilization of the fungi bioactive compounds in biotechnological and industrial applications.