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ISSN 2311-3219 - An International Triannual Journal
SCIENCE LETTERS
Microbiology  |  Mini-review article
Nutritional and Medicinal Significance of Paddy Straw Mushroom (Volvariella volvacea)

Anam Zahid 1, Muhammad Ramzan 2, Fozia 1*, Safyan Ahmed 3

1 School of Landscape Architecture, Beijing Forestry University, Tsinghua East Road, No.35, 100083, Beijing, P. R. China
2 School of Soil and Water Conservation and Desertification Combating, Beijing Forestry University Tsinghua East Road, No.35, 100083, Beijing, P. R. China
3 Department of Agronomy, University of Agriculture, 39000, Faisalabad, Pakistan

Abstract
Volvariella volvacea is an edible mushroom that belongs to the family Pluteaceae of the Basidiomycetes. This mushroom also has some other common names such as paddy straw mushroom, straw mushroom and Chinese mushroom. It was first cultivated in China in 1822. It usually grows in the tropical and subtropical regions of different countries. Paddy straw mushroom grows on different lignocellulosic waste materials such as cotton waste, rice straw, sugar cane bagasse, cereal straws, oil palm pericarp and banana leaves. Dried straw mushroom and fruiting body of mushroom contains a high amount of antioxidant enzymes; superoxide dismutase, catalase, peroxidase, glutathione reductase, glutathione-S-transferase and glutathione peroxidase. The paddy straw mushroom is rich in amino acids, minerals, phenolic compounds, terpenes, polypeptides and sugars. It also offers good effects on health such as prevention of chronic hepatitis, arteriosclerosis and hyperlipidemia, and anti-malarial, anti-cancer, anti-inflammatory, anti-oxidant and anti-allergic activities. This review article discusses the nutritional value and medicinal importance of paddy straw mushroom, which is very favorable for human health to use in daily routine food.


A R T I C L E  I N F O

Received
August 07, 2019
Accepted
October 22, 2019
Published
December 29, 2019

*Corresponding Author
Fozia
E-mail
fghulamhussain@gmail.com

Keywords
Paddy straw
Edible mushroom
Histidine
Cysteine
Antioxidants


2019 | Volume 7 | Issue 3