Wild and cultivated mushrooms as food, pharmaceutical and industrial products

The role that the mushroom kingdom plays in human life is extremely important and varied. In the near future, their role in local economies around the world and as raw materials for food and pharmaceutical products, including industrial cultivation.

Рубрика Кулинария и продукты питания
Вид статья
Язык английский
Дата добавления 13.12.2024
Размер файла 2,5 M

Отправить свою хорошую работу в базу знаний просто. Используйте форму, расположенную ниже

Студенты, аспиранты, молодые ученые, использующие базу знаний в своей учебе и работе, будут вам очень благодарны.

Размещено на http://www.allbest.ru/

Wild and cultivated mushrooms as food,

pharmaceutical and industrial products

Olena Stabnikova1, Viktor Stabnikov1, Octavio Paredes-Lopez2

1 - National University of Food Technologies, Kyiv, Ukraine

2 - National Polytechnic Institute, Guanajuato, Mexico

Abstract

Introduction. Mushrooms have been consumed since earliest times and have been recognized for their attractive sensory and culinary attributes; besides, they contain high amounts of bioactive and health-promoting compounds. This review is devoted to wild edible mushrooms and their role in the life of modern man.

Materials and methods. Literature research using scientific publications on the topics related to wild mushrooms as a food resource, their applications in medicine and pharmaceuticals, as well as the methods for mushroom cultivation was conducted.

Results and discussion. Wild edible mushrooms have high nutritional value, contain high-quality proteins, fiber, essential fatty acids, vitamins, including D2, microelements, as well as valuable compounds such as polyphenols, terpenoids, sterols, while having a low energy value, which makes it possible to use them in cooking and in low-calorie diets. Wild edible mushrooms have various specific pharmaceutical properties that can be used in the treatment of various serious diseases. The gathering and use of wild edible mushrooms for food make a significant contribution to both the solution of the global food shortage crisis and economics of different countries around the world, and could be considered in some countries as new sources of income for local people. The increase of interest on mushroom consumption along human history at worldwide level has led to the development of basic and sophisticated techniques for their cultivation. Solid-state and submerged liquid fermentations are nowadays useful methods for cultivation of mushroom in a large-scale for production of volumes of biomass and of valuable specific bioactive metabolites. An interesting and unusual method to grow edible mushrooms of Ustilago maydis, which are considered a delicacy produced by the natural infection of the maize ears, is described.

Conclusions. The role that the mushroom kingdom plays in human life is extremely important and varied. In the near future, their role in local economies around the world and as raw materials for food and pharmaceutical products, including industrial cultivation, will be areas of greatest use.

Introduction

mushroom food pharmaceutical

Mushrooms are considered to be among the most mysterious forms of life on our planet (Lincoff, 1981). Mushroom belonging to the phylum Basidiomycota is the fleshy fruiting body of a certain type of fungus, typically formed over the substrate used for fungi growth. Wild mushrooms have been recognized as a source of food and medicine from ancient times. Thus, it was proved that about 18,700 calendar years ago people ate mushrooms: spores of Agaricales and Boletales were found in a tooth plaque of a woman buried in the Upper Palaeolithic in northern Spain (Straus et al., 2015).

Legends and superstitions that existed among various peoples associated with mushrooms have come down (Bertelsen, 2013). The Egyptians considered mushrooms to be plants of immortality being a gift from the god Osiris and called them “the flesh of the gods” (Budge, 2017). According to the laws of ancient Egypt, only the pharaoh and his entourage could consume mushrooms, but common people were not allowed to even touch them. In Greek mythology, the growth of mushrooms came from lightning sent to earth by Zeus, as they appeared after thunderstorms. To the ancient Romans mushrooms were “the foods of the Gods” (Niksic et al., 2016), and mushrooms were included in the menu for special occasions (Rahi and Malik, 2016).

The images of mushrooms have been found in prehistoric cave paintings, the oldest of which, found in caves in the Sahara Desert (Tassili, Algeria) and in southern India, which were made by Prehistoric Early Gatherers in 9000-7000 B.P. (Before the Present) and in 1000 B.C. (Before Christ) - 100 A.C. (After Christ), respectively (Samorini, 2001). Depiction of a mushroom in shamanistic scene was found on Mount Bego, France dating at 1800 B.C. (Samorini, 2001).

Some mushrooms have been known for their hallucinogenic effects and early humans used them in spiritual rituals. Fly agaric mushroom (Amanita muscaria) has a hallucinogenic effect but can be poisonous to humans (Figure 1). Many legends tell that the Vikings consumed before the battle these mushrooms to induce frenzy and fearlessness and be less sensitive to pain. The native peoples in pre-Columbian Mesoamerican societies used hallucinogenic species of the Psilocybe genus in group ceremonies for religious communion (Carod-Artal, 2015). Numerous so-called 'mushroom stones' (sculptures) dating from 1000 - 500 years. B.C. were found in Mexico, Guatemala and Salvador testifying to the existence of mushroom cult in Mesoamerica.

Lingzhi, also known as reishi or Ganoderma is a mushroom tightly connected with Taoism. Taoist temples in ancient China were called "the abode of mushrooms", and Lingzhi, "spirits mushroom", used for a concentrated hallucinogenic decoction, was called “the mushroom of immortality”. Some mushrooms possess toxicity; among the huge variety of existing mushrooms, about 100 species are poisonous to humans (Graeme, 2014; Li et al., 2021).

Mushrooms have an extremely varied size, shape and appearance; some of them are brightly colored, those belonging to Phallus indusiatus are wrapped in a transparent veil, and smell of the cap of Wood witch attracts flies and other insects (Figure 1).

For a long time, mushrooms were not grown, and they could only be collected from their natural habitats. And even today, only a small number of mushroom species are cultivated compared to the total number of edible species. In the modern world, there is an ever-increasing interest in mushrooms as a food product having certain health benefit properties. There are three main areas on the use of mushrooms, namely, wild edible, medicinal and commercially cultivated (Anusiya et al., 2021).

а b

c d

Figure 1. Variety of shapes and colors of mushrooms: A, Fly agaric (Amanita muscaria); B, Wood witch (Phallus duplicatus); C, Bamboo mushrooms (Phallus indusiatus); D, Blue mushroom in the tropical forest.

Wild mushrooms as food products. Wild edible mushrooms could serve as a source of ingredients for production of functional food. Mushrooms consist of the fruiting body (stalk, cap, and gills) and mycelium, a root-like structure. Gathering of wild mushrooms for using them for food has been done since ancient times. Fruit bodies of growing mushrooms make up a certain part of the diet of the poor in many rural areas around the world, and at the same time are a favorite delicacy of many gourmets. It was reported based on the current data over 100 countries that more than about 2,100 species of mushroom having different degrees of edibility exist in nature; however the number of them accepted as food does not exceed 25 (Barros et al., 2007; Perez-Moreno et al., 2021; Zhang et al., 2013). The global market of wild edible fungi exceeded 1, 230,000 tons in 2017 estimated to be worth more than 5 billion USD (Perez-Moreno et al., 2021). The harvesting of some wild mushrooms takes place on an especially large scale and has become now a really big business (Peintner et al., 2013). This is especially true for chanterelles (Cantharellus cibarius), morels (Morchella esculenta, M. deliciosa and M. elata), truffles (Tuber melanosporum and Tuber magnatum) and matsutake (Tricholoma matsutake) (Moore et al., 2020). Truffles, underground mushrooms, are especially appreciated by gourmets. In Europe, truffles are mainly collected in France and Italy. Previously, they were searched for with specially trained pigs, but now dogs are used for this purpose. Matsutake (“pine mushroom” in Japanese) has a unique taste and aroma and occupies a place in Japanese cuisine similar to the truffle in European cuisine. The price for these mushrooms is extremely high. The cost of truffles depends on season, weather factors (drought or rainfall) and of mushroom size; for example, the price of white truffles in 2022 was around 4,500 euros/kg (Trivelli Tartufi, 2023). A piece of matsutake, one of the most expensive mushrooms, which can only be harvested in the forest, their natural habitats, could be sold for more than 200 USD in the Tokyo market and its overall value is estimated as 4.6 to 7.7 billion USD annually (Moore et al., 2020). The annual world export market of collected chanterelles has been estimated at over 1.5 billion USD (Thorn et al., 2021; Watling, 1997).

It has been reported that the market of wild mushrooms is constantly increasing due to the decline of the traditional forest-based industries; gathering of this product in some countries are now considered as new sources of income (De Frutos Madrazo et al., 2012; Dejene et al., 2017; Roman and Boa, 2006; Sileshi et al., 2023; Tibuhwa, 2013). The increased interest for forest mushrooms led to development of “mycosilviculture” aimed at improving productivity and profitability of forest stands, and consequently a better mushroom availability (Corona et al., 2016; Savoie and Largeteau, 2011; Tomao et al., 2017).

Composition of wild mushrooms. Species of wild mushrooms are diverse in taxonomic, ecological, and physiological features; they grow everywhere on a variety of flat and forest soils, and it is influenced, as expected, by local climatic conditions. Among the global mushroom industry, wild species account, according to their applications, for only 8%, while this number for cultivated and medicinal samples consists of 54 and 38%, respectively (Royse et al., 2017). Interestingly, edible wild mushrooms have a high nutritional value containing protein, fibers, essential fatty acids, vitamins, and trace minerals while having low energetic value and are cholesterol-free.

The composition of fruiting bodies of five species of the most popular wild edible mushrooms (Figure 2) are shown in Table 1.

Figure 2. The most popular wild edible mushrooms:

A, Slippery Jack (Suillus luteus); B, Horse mushroom (Agaricus arvensis); C, Saffron milk cap (Lactarius deliciosus); D, Porcini, (Boletus edulis); E, Chanterelle (Cantharellus cibarius).

Body of the mushroom contains high levels of water, 86 - 94 g/100 g, so the content of dry matter (DM) is very low. The range of the different compounds present in wild edible species growing in Central and Eastern Europe is extremely varied, in g/100 g DM: protein from 7.9 for Suillus granulatus (weeping bolete) to 56.3 for Agaricus arvensis (horse mushroom, snowball mushroom) and 80.9 for A. bisporus (button mushroom); fat from 0.3 for S. granulatus to 11.5 for Boletus edulis; ash from 3.5 for A. bisporus to 11.5 for Cantharellus cibarius (chanterelle), and carbohydrates from 8.3 for C. cibarius to 81.4 for S. granulatus. Boletus edulis (king mushroom, penny bun, porcino or porcini), one of the most famous edible mushrooms in many countries, contain protein, 27.2; fat, 2.8, and ash, 6.3 (Ouzouni and Riganakos, 2007). It was found that wild species are even richer by protein and have lower fat content in comparison with cultivated ones (Barros et al., 2008). Low energy value, allowed to use mushrooms in low-calorie diets (Barros et al., 2007; 2008a, b; Beluhan and Ranogajec, 2011; Jaworska et al., 2015; Kalac, 2009; Ouzouni and Riganakos, 2007; Xu et al., 2019).

Table 1

Composition of mushroom fruiting bodies and their energetic value

Mushroom species

DM,

%

g/100 g of dry matter (DM)

kcal/100 g DM

Reference

Protein

Carbohydrates

Fat

Ash

Suillus granulatus (Portugal)

n.a.

14.8

73.5

3.7

8.0

387

Reis et al., 2014

S. granulatus (Serbia)

n.a.

7.9

81.4

0.3

10.4

360

Reis et al., 2014

Agaricus arvensis (Portugal)

5.1

56.3

37.5

2.7

3.5

400

Barros et al., 2007

A. bisporus (Portugal)

n.a.

80.9

8.3

0.9

9.9

370

Barros et al., 2008a

Lactarius deliciosus (Portugal)

10.0

29.8

62.9

2.2

5.1

389

Barros et al., 2007

L. deliciosus (China)

8.0

17.2

66.6

4.8

8.6

379

Xu et al., 2019

Boletus edulis (Greece)

12.4

27.2

62.1

2.8

6.3

n.a.

Ouzouni and Riganakos, 2007

B. edulis (Poland)

11.9

20.3

66.0

7.8

5.9

379

Jaworska et al., 2015

B. edulis (Chorvatia)

12.2

36.9

64.3

2.9

5.3

356

Beluhan and Ranogajec, 2011

Cantharellus cibarius (Portugal)

N/A

69.1

14.3

4.5

12.1

376

Barros et al., 2008a

Cantharellus cibarius (Portugal)

7.6

53.8

32.1

2.9

11.5

371

Barros et al., 2008b

C. cibarius (Greece.)

17.4

21.6

66.1

2.9

9.4

n.a.

Ouzouni and

Riganakos, 2007

n.a. - not applicable

Phenolic acids in wild mushrooms. Wild edible mushrooms are a rich source of phenolic acids, which are known possess antioxidant and anti-inflammatory activities. p- Hydroxybenzoic acid and cinnamic acid are the main compounds present almost in all analyzed wild mushrooms (Table 2).

Fatty Acid in wild mushrooms. Lipids of mushrooms contain fatty acids, which are represented by saturated (SFA--without double bonds), monounsaturated (MUFA--with one double bond) and polyunsaturated fatty acids (PUFA--with two or more double bonds). The human body cannot synthesize PUFA, so the presence of them is recommended to be included in commonly used foods (Stabnikova and Paredes-Lopez, 2023).

Table 2

Amount of phenolic acids in wild edible mushrooms, mg/100 g DW

Mushroom

species

Vanillic acid

Sinapic acid

Cinnamic acid

Total amount

Reference

S. granulatus (Portugal)

n.a.

0.480

n.a.

n.a.

0.130

n.a.

0.590

Reis et al., 2014

S. granulatus (Serbia)

n.a.

0.130

n.a.

n.a.

0.030

n.a.

0.130

Reis et al., 2014

S. collinitus (Portugal)

0.528

1.414

n.a.

n.a.

0.134

n.d.

2.066

Vaz et al., 2011

S. mediterra-neensis

(Portugal)

0.138

0.204

n.a.

n.a.

0.098

n.d.

0.440

Vaz et al., 2011

4. arvensis (Portugal)

n.d.

7.013

n.d.

n.a.

4.910

4.867

16.790

Barros et al., 2009

4. bisporus (Portugal)

n.d.

2.559

n.d.

n.a.

0.872

n.d.

3.431

Barros et al., 2009

L. deliciosus (Portugal)

n.d.

2.266

n.d.

n.a.

1.497

n.d.

3.763

Barros et al., 2009

L. deliciosus (Poland)

0.137

n.d.

n.d.

1.429

0.406

n.a.

1.972

Muszynska et al., 2013

L. deliciosus (Spain)

1.864

2.140

n.a.

n.a.

n.a

n.d

4.004

Palacios et al., 2011

L. aurantiacus (Portugal)

n.d.

n.d.

n.a.

n.a.

0.918

n.d.

0.918

Vaz et al., 2011

B. edulis (Poland)

0.750

0.194

n.d.

n.d.

n.d.

n.a.

0.944

Muszynska et al., 2013

C. cibarius (Poland)

0.150

0.230

0.332

0.304

0.129

n.a.

1.149

Muszynska et al., 2013

C. cibarius (Portugal)

n.d.

n.d.

n.d.

n.d.

1.497

n.a.

1.497

Barros et al., 2009

n.d.- not detected; n.a. - not applicable.

Table 3

Fatty acid composition (percent) of the wild edible mushrooms

Mushroom

species

Total SFA

Total MUFA

Total PUFA

Reference

S. granulatus

1.32

63.30

35.38

Ribeiro et al., 2009

A. bisporus

22.1

1.5

76.4

Barros et al., 2008a

B. edulis

14.5

40.9

44.6

Barros et al., 2008a

B. edulis

0.96

68.27

30.77

Ribeiro et al., 2009

C. cibarius

12.00

37.50

50.40

Barros et al., 2008a

C. cibarius

3.24

78.89

17.87

Ribeiro et al., 2009

L. deliciosus

22.13

48.37

29.49

Xu et al., 2019

SFA - saturated fatty acids; MUFA - monounsaturated fatty acids; PUFA - polyunsaturated fatty acids.

The most abundant fatty acids in Suillusgranulatus, % of total amount, were: oleic acid (C18:1, ю-9), 62.79 and linoleic acid (C18:2, ю-6), 35.35. The most abundant fatty acids in Agaricus bisporus, % of total amount, were: palmitic acid (C16:0), 9.97; stearic acid (C18:0), 4.08; linoleic acid (C18:2, ю-6), 75.72, and behenic acid (C22:0), 1.62 (Barros et al., 2008a). The most abundant fatty acids in for Cantharellus cibarius, % of total amount, were: palmitic acid (C16:0), 13.08; oleic acid (C18:1, ю-9), 10.78; linoleic acid (C18:2, ю-6), 53.59; a- linolenic acid (C18:3, ю-3), 0.10, and eicosenoic acid (C20:1), 27.98 (Barros et al., 2008a). The most abundant fatty acids in Boletus edulis, % of total amount, were: palmitic acid (C16:0), 10.03; oleic acid, (C18:1, ю-9), 39.72, and linoleic acid, (C18:2, ю-6), 44.32 (Barros et al., 2008a). For fifteen species of wild edible mushrooms belonging to the genus Boletus grown in Israel, it was determined that oleic acid (18:1, ю-9), 15-42%, linoleic acid (18:2, ю- 6), 38-58%, and palmitic acid (16:0), 7-17% were the most abundant (Hanus et al., 2008). The main fatty acids for Lactarius deliciosus, % of total amount, included: palmitic acid (C16:0), 5.17; stearic acid (C18:0), 16.96; oleic acid (C18:1, ю-9), 48.37; linoleic acid (C18:2, ю-6), 29.49 (Xu et al., 2019).

So, oleic, mono-unsaturated omega-9 fatty acid, and linoleic, polyunsaturated omega-6 fatty acid, were present in the highest amount in all mentioned above, wild mushrooms. This is consistent with the finding of Sande and co-authors (2019) who, based on reviewing the literature of Agaricus bisporus, Pleurotus ostreatus, and Boletus edulis mushroom species from different continents noted the predominant presence of the same fatty acids, but their quantitative composition varied significantly: linoleic acid ranges from 0.0-81.1%, oleic acid between 1.0 and 60.3%, and linolenic acid from 0.0-28.8%.

Vitamin D in wild mushrooms. It was shown that mushrooms are a good dietary source of vitamin D, which actively participates in regulation of calcium metabolism and needed to reduce the risk of osteomalacia in adults and rickets in children (Charoenngam et al., 2019). Recommended daily intake of this vitamin is 15 pg/day in Europe, USA, and Canada (Cardwell et al., 2018).

In wild mushrooms exposed to UV radiation, ergosterol present in the cell membrane is converted to D2, one of the forms of vitamin D. Bioavailability of vitamin D2 from mushrooms for humans was demonstrated by the results of clinical studies (Keegan et al., 2013; Mehrotra et al., 2014; Outila et al., 1999). The content of vitamin D2 in some wild mushrooms is shown in Table 4.

Table 4

Content of vitamin D2 in some wild edible mushrooms

Mushroom species

D2, ^g/100 g FM

Reference

Agaricus bisporus (Finland)

0.21

Mattila et al., 1994

Agaricus sp. (wild) Denmark

1.50

Kristensen et al., 2012

Boletus edulis (Sweden)

58.7

Teichmann et al., 2007

Boletus edulis (Finland)

2.91

Mattila et al., 1994

Cantharellus cibarius (Finland)

12.80

Mattila et al., 1994

Cantharellus cibarius (Sweden)

10.7

Teichmann et al., 2007

Cantharellus tubaeformis (Sweden)

21.1

Teichmann et al., 2007

FM is fresh matter.

Mushrooms from genera Cantharellus have a high amount of vitamin D2 (ranging from 10.7 to 21.1 ^g /100 g FM) that is preserved after culinary treatment. Thus, the content of vitamin D2 in canned Cantharellus cibarius was 12.1 ^g/100 g FM (Teichmann et al., 2007). King mushroom Boletus edulis could be a source of vitamin D2, meanwhile the content of D2 in mushrooms from the genera Agaricus is low (Teichmann et al., 2007).

Biological active substances in wild mushrooms. Wild mushrooms possess antioxidant activity due to the presence of such bioactive substances as flavonoids, phenolic compounds, tocopherols, ascorbic acid and carotenoids (P-carotene and lycopene) (Table 5).

It should be mentioned that mushrooms also are rich with the vitamins B group such as B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folate), (Dimopoulou et al., 2022; Caglarirmak, 2011; Muszynska et al., 2017). Mushrooms usually contain small amounts of vitamin B12 (cobalamin), but relatively high levels of this vitamin was found in golden chanterelle (Cantharellus cibarius) from Germany, France and Bulgaria, 1.09 - 1.87 ^g/100 g DM, meanwhile B12 in porcini mushrooms (Boletus spp.), parasol mushrooms (Macrolepiota procera), and black morels (Morchella conica) was absent or detected on low levels from 0.01 to 0.09 ^g/100 g DM (Watanabe et al., 2012). Higher amounts of B12 were found in commercial shiitaki (Lentinula edodes) fruiting bodies, 5.61 ^g/100 g DM (Watanabe et al., 2014).

Carbohydrates in wild mushrooms. Carbohydrates of mushrooms include mainly chitin, and also hemicellulose and glycogen. The presence of indigestible chitin apparently limits availability of the nutrients contained in mushrooms (Borthakur and Joshi, 2019) and causes the fact that people with diseases of the gastrointestinal tract are not recommended to consume mushrooms in significant quantities. However, chitin well absorbs toxins and heavy metals, removing them from the body during digestion. The active polysaccharides (P- glucans) contained in mushrooms strengthen the immune system and are considered as a health-promoting factor. Due to the presence in mushrooms carbohydrates such as hemicellulose, chitin, a- and p-glucans, xylans, mannans and galactans also serve as a prebiotic (Jayachandran et al., 2017). It is considered that 100 g of mushrooms supply from 9 to 40% of the daily recommended allowance of dietary fiber (Manzi et al., 2001).

Table 5

Total bioactive compounds of wild mushrooms

Mushroom species

Content, mg/100g DW

Content, ^100 g DW

Reference

Total phenols

Ascorbic acid

Lycopene

Suillus luteus (Poland)

876

n. a

n. a

n. a

n. a

n. a

Witkowska et al., 2011

Suillus luteus (Turkey)

506

n.a

8.2

n.a.

n.a.

n.a.

Kele§ et al., 2011

A. arvensis (Portugal)

272

165

2

852

470

n.a.

Barros et al, 2008c

Agaricus bisporus (Portugal) wild On compost

853

367

n. a

n. a

n. a

n. a

Machado-Carvalho et al., 2023

Agaricus bisporus wild (Turkey)

402

n.a.

n.d.

n.a.

n.a,

n.a.

Kele§ et al., 2011

Lactarius deliciosus (Poland)

429

n. a

n. a

n. a

n. a

n. a

Witkowska et al., 2011

Lactarius deliciosus (Turkey)

271

n.a,

<

20

n.a.

n.a.

n.a.

Kele§ et al., 2011

Boletus edulis (Portugal)

503

175

n.d.

273

114

1065

Barros et al., 2008a

Boletus edulis (Poland)

1618

n. a

n. a

n. a

n. a

n. a

Witkowska et al., 2011

Boletus edulis (Poland)

446

32

22.1

1060

68.6

494

Jaworska et al.,

2015

Boletus edulis (Portugal)

1096

161

n. a

n. a

n. a

n. a

Machado-Carvalho et al., 2023

Cantharellus cibarius (Portugal)

88

67

86

1356

506

1.8

Barros et al., 2008

Cantharellus cornucopioides (Portugal)

213

171

87

1277

513

187

Barros et al., 2008

n.d - not detected; n.a- not applicable.

Mineral elements in wild mushrooms. Usual content of major mineral elements in wild growing mushrooms is as follows, mg/100 g of dry matter: sodium, 10-40; potassium 2000-4000; calcium, 10-50; magnesium, 80-180; phosphorus, 500-1000; sulfur, 100-300 (Kalac, 2009). The accumulation of a wide variety of minor and trace elements in mushrooms is species- and site-dependent (Alaimo et al., 2019). Taking into account the ability of mushrooms to absorb heavy metals, especially mercury, lead, arsenic and cadmium, it should be noted that they can be collected only in noncontaminated places far from industrial areas (Nowakowski et al., 2021).

Other useful properties of wild mushrooms. Mushrooms do not contain cholesterol, and it has been even reported that they possess cholesterol lowering properties (Berger et al., 2004). It is generally recognized that mushrooms contain such valuable compounds as polyphenols, terpenoids, vitamins including D2, sterols, the unusual amino acid ergothioneine, p-glucans, which are responsible for their anti-inflammatory, antitumor, antiallergic, hepatoprotective, immunomodulating, antioxidant and antimicrobial activities (Kalaras et al., 2017; Lallawmsanga et al., 2016; Muszynska et al., 2018; Patel and Goyal, 2012; Roncero-Ramos nd Delgado-Andrade, 2017).

It should be noted that although mushrooms of the same species grow under similar conditions, for example chanterelles grow in coniferous forests in mossy areas or in birch forests, but their chemical composition may differ depending on the place of growth, soil and climatic features of the area, and time of harvesting.

Popular species of wild edible mushrooms growing in European forests are shown in Figure 3.

Low sodium content, 10 - 40 mg/100 g, in mushrooms independent of their habitat and taxonomic position (Na in whole milk 40-60 mg/100 g, and in meat products 1000-2200 mg/100 g) (Vetter, 2003) makes them advisable supplement to meat to decrease sodium intake (Gurnard et al., 2016). Moreover, due to mushroom savory flavor their addition to any dish allows to diminish sodium content in the diet. The substitution of 80% of the meat with ground champignons (Agaricus bisporus) in the beef taco blend did enhance its overall flavor and allowed to reduce salt content by 25% (Myrdal Miller et al., 2014).

Figure 3. Popular European wild edible mushrooms:

A, Early morel (Verpa bohemica); B, Honey mushrooms ('Armillary mellea); С, Parasol mushroom (Macrolepiotaprocera); D, Aspen bolete (Leccinum insigne); E, Bay bolete (Imleria badia); F, Emetic russula (Russula rugulosa); G, Birch bolete (Leccinum scabrum).

Use of wild mushrooms in food products. It is considered that mushrooms possess a unique taste called umami (Japanese word means “essence of deliciousness”), the fifth taste combining sweet, sour, salty and bitter, which is created by monosodium glutamate-like amino acids and 5'-nucleotides (Bernas, 2017; Zhang et al., 2013). Thus, it was estimated that mushrooms Agaricus bisporus contain about 370 mg of monosodium glutamate per 100 g of DM (Bernas, 2017). Therefore, by adding mushrooms to food products, three goals are achieved: increasing the nutritional value, giving the product an exquisite taste, and a certain medical positive effect. However, the cases of food allergy caused by consumption of different mushrooms have been reported (Ito et al., 2020; Kobayashi et al., 2019) and it is considered that around 1-3% of human population have allergy to mushrooms (Anusiya et al., 2021).

The use of edible wild mushrooms for food preparation in catering establishments, food for individual consumption is well known. But there is experience in the use of wild mushrooms in industrial food production. For example, Cantharellus cibarius grows from June to October in pine, birch, oak and hornbeam forests and has been used for food preparation in several European countries, Asia, America, and Africa. Only in Europe chanterelle mushrooms are collected for about 188,000 tons per year (Bulam et al., 2021). These mushrooms are used to supplement different dishes like omelets, soups, risotto, pizza, meat and fish dishes. It is a commercially important mushroom, which is present in the world market in fresh, dried, frozen and pickled state.

There are many special dishes from different countries using wild mushrooms. Examples of such dishes popular in European countries can be risotto made with wild mushrooms, a famous Italian dish; Slovak soup “kapustnica”, prepared from sauerkraut, smoked meat, sausage, prunes, and mushrooms; Polish bigos (type of stew) made from sauerkraut, different meats, sausage, prune and dried or pickled wild mushrooms (Prochazka et al., 2023; Weichselbaum et al., 2009). Fried mushrooms with onions, soup added with mushrooms, mushroom sauces are very popular dishes among Ukrainian population living in wooded areas (Luczaj et al., 2015), and application of wild mushrooms in different food products are appreciated in Lithuania and Germany.

Application of wild mushrooms in preparation of food products not only increases their biological value, but also serves to enhance their sensory properties like aroma and taste, and expands the shelf life of the final products. Cantharellus cibarius and Boletus edulis decoctions possess antioxidative and antimicrobial activity, and authors proposed to use them instead of the commercial antioxidants in preparation of frankfurters (Novakovic et al., 2019; 2020). Frankfurter sausages prepared with addition of the decoction of the dry powdered mushrooms improve odor, taste, and overall quality of finished products and increase the shelf life under chilled storage due to reducing lipid oxidation several times compared with control.

Due to the popularity of mushrooms worldwide, it may be of interest to note that for a long time hallucinogenic mushrooms were sold in the streets of Amsterdam; but a ban on their sale was introduced on December 1, 2008 (Figure 4).

Figure 4. Hallucinogenic mushrooms in the streets of Amsterdam.

Wild mushrooms as pharmaceutical products. Wild edible mushrooms as well as cultivated ones possess different pharmaceutical properties including antidiabetic, antiallergic, antioxidative, antiviral, antibacterial, antifungal, immunomodulating, antidepressive, osteoprotective, nephroprotective, hypotensive and hepatoprotective activities and are used in the production of different pharmaceuticals (Anusiya et al., 2021; Thakur and Singh, 2013; Venturella et al., 2021). According to Gargano et al. (2017) mushrooms have more than 130 medicinal functions including also radical scavenging, cardiovascular, cholesterol-lowering, and detoxicative; drugs from mushrooms can be used as s painkillers and analgesics, as well as for prevention of immune disorders and improve quality of life in patients with various types of cancers or who are going under chemotherapy, patients with hepatitis B, C, and D and others. It is also suggested that bioactive compounds in mushrooms have shown neuroprotective effects on Alzheimer disease (Li et al., 2023). However, the pharmacological properties of medicinal mushrooms are studied mainly in vitro assays or in vivo using animal models, and there are only few clinical trials in humans showing positive effect of orally administered mushroom consumption on health state. So, we have focused only on proven cases of mushroom health benefits for humans. Crude extracts of the whole mushroom fruiting bodies or mycelia and isolated partially purified bioactive substances, for instance lentinan or polysaccharides, are more often used in medical studies (Table 5).

It was reported that such species of mushrooms with anticancer properties as Lentinula edodes (22.2% from total studies), Coriolus versicolor, and Ganoderma lucidum (both 13.9%), followed by Agaricus bisporus (A. blazei and A. sylvaticus) and Grifola frondosa (both 11.1%) are more often used in the clinic studies (Panda et al., 2022). Among mushrooms with pharmacological activity there are such species as Agaricus blazei (royal sun Agaricus), Inonotus obliquus (chaga), and Ganoderma lucidum (reishi) (Frost, 2016). These mushrooms are proposed to be used as antitumor agents and immunomodulators (El Enshasy and Hatti-Kaul 2013; Gariboldi et al., 2023).

Table 5

Results of clinical trials of mushroom application for medical purposes

Mushroom

Preparation

Effect

Treatment of

Reference

Agaricus

blazei

Extract

Reduces of chemotherapy- associated side effects

Gynecological cancer patients undergoing chemotherapy

Ahn et al., 2004

Agaricus

sylvaticus

Dried extract

Improves of

hematological

and

immunological parameters, reduce glycemic level

Postsurgical patients with colorectal cancer

Fortes et al., 2009

Agaricus

sylvaticus

Dried extract

Increases in the immunity of patients

Patients with colorectal cancer

Fortes et al., 2009

Agaricus

sylvaticus

Dried extract

Reduces of chemotherapy- associated side effects

Breast cancer patients undergoing chemotherapy

Valadares et al., 2013

Agaricus

blazei

Encapsulated extract from dried

mushrooms

Improves insulin resistance

Patients with type

2 diabetes

Hsu et al., 2007

Inonotus

obliquus

Extract Befungin

Psoriasis rashes disappeared or weakened. Improves of gastrointestinal tract state

Patients with psoriasis

Frost,

2016

Inonotus

obliquus

Extract Befungin

Reduces pain caused by peptic ulcers

Patients with peptic ulcers

Frost,

2016

Ganoderma

lucidum

*Ganopoly®,

1880 mg, 3 times daily, 12 weeks

Enhances the immune responses

Patients with

advance-stage

cancer

Gao et al., 2003a

Ganoderma

lucidum

Ganopoly®, 600 mg, 3 times daily, 12 weeks

Enhances the immune responses

Patients with advanced lung cancer

Gao et al., 2003b

Ganoderma

lucidum

Spore powder, 1000 mg t3 times daily, for 4 weeks

Reduces cancer- related fatigue and enhances quality of life

Patients with breast cancer undergoing endocrine therapy.

Zhao et al., 2012

Mushroom

Preparation

Effect

Treatment of

Reference

Ganoderma

lucidum

Rokkaku Reishi,

3 packs daily, 6 months

No significant

anticancer

effects

Patients with prostate cancer

Yoshimura et al., 2010

Ganoderma

lucidum

Ganopoly®, treatment with 1800 mg, 3 times daily, 8 weeks

Improves of neurasthenia symptoms

Patients with neurasthenia

Tang et al., 2005

Ganoderma

lucidum

Ganopoly®,

1800 mg, 3 times daily, 12 weeks

Lowers blood

glucose

concentrations

Patients with type

2 diabetes mellitus

Gao et al., 2004a

Ganoderma

lucidum

Ganopoly®,

mushroom

polysaccharides

Decreases blood pressure, serum cholesterol levels

Patients with coronary heart disease

Gao et al., 2004b

Ganoderma

lucidum

Lingzhi product, 1.44 g daily for

12 weeks

Lowers plasma insulin, normal plasma glucose levels

Patients with mild

hypertension

and/or

hyperlipidemia

Chu et al., 2012

Hericium

erinaceus

Mushroom

powder

Improves

cognitive

abilities

Patients mild

cognitive

impairment

Mori et al., 2009

Lentinula

edodes

Lentinan

Survival time extension

Patients with stomach tumors

Oba et al., 2009

Lentinula

edodes

Dried mycelia extract, 1800 mg/day for 12 weeks

Decreases the adverse effects from

chemotherapy

Patients with advanced cancer

Okuno and Uno, 2011

Antrodia

cinnamomea

Aqueous extract, 20 ml daily, 30 days

Improves quality of sleep.

Patients with advanced cancer

Tsai et al., 2016

Poria cocos

Polysaccharidum of Poria cocos oral solution

Immune-

therapeutics

action

Patients with cancers, hepatitis and other diseases

Li et al., 2019

Poria cocos

Preparations from Poria

cocos

Reduces fasting blood glucose

Patients with type

2 diabetes mellitus

Di et al., 2022

Grifola

frondose

Maitake liquid extract 5-7 mg/kg, 2 times daily, 3 weeks

Increases immune activity

Patients with breast cancer

Deng et al., 2009

*Ganopoly®, mushroom polysaccharides

Agaricus mushroom preparations were studied in clinical trials and it was shown that they could be useful for treatment of patients with cancer to diminish adverse chemotherapy- associated side effects (Ahn et al., 2004; Valadares et al., 2013), and improve health status of patients with colorectal cancer (Fortes et al., 2008; 2009). Agaricus blazei, native to Brazil, with a popular name as Cogumelo do Sol (sSun mushroom), or Himematsutake in Japan, is one of the more studied medicinal mushrooms. It was shown in randomized, blind, placebo- controlled clinical trials that preparation from A. blazei reduced chemotherapy-associated side effects by increasing appetite and emotional stability and diminishing alopecia and general weakness in gynecological cancer patients (Ahn et al., 2004). Dried extract of A. sylvaticus increased the immunity of patients with colorectal cancer (Fortes et al., 2008) and improved health status of postsurgical patients with colorectal cancer (Fortes et al., 2009); dietary supplementation with this mushroom (scaly wood mushroom) in form of dried extract reduced adverse side-effects of anticancer drugs improving gastrointestinal functions in patients with breast cancer treated with chemotherapy or radiotherapy (Valadares et al., 2013). Encapsulated extract from dried mushrooms Agaricus blazei increased insulin resistance in patients with type 2 diabetes (Hsu et al., 2007).

Inonotus obliquus (chaga, tinder fungus), is a black-brown mushroom that grows on damaged areas of deciduous trees more often on birches and less often on alder, ash, maple, rowan, beech, and elm, but only mushroom grown on birch has useful properties. This mushroom has been used in folk medicine from ancient times. Hippocrates described in the Hippocratic Corpus how to use infusions of this mushroom to wash wounds. And it was published in literature that Vladimir Monomakh, Grand prince of Kyiv, used this mushroom to treat himself for a lip tumor back in the 12th century (Szychowski et al., 2021). There are evidences that the fruiting bodies of I. obliquus have been employed in folk medicine in Eastern Europe in the 16 century (Lindequist et al., 2005) and has been used in the treatment of cardiovascular disease, gastrointestinal cancer, and diabetes mellitus until now (Duru et al., 2019).

Extracts from I. obliquus contain different biological active substances such as polysaccharides, polyphenols, triterpenoids, melanin, which have anticancer, antiinflammatory, antiviral, antiparasitic, antioxidant, immunomodulatory, hypoglycemic, hypolipidemic, hepatoprotective, antiviral, hypolipidemic and immunomodulatory activities, and have at the same time the therapeutic potential to counteract the progression of cancer and diabetes (Lu et al., 2021; Szychowski et al., 2020). However, until present there are only few clinical studies confirming the effectiveness of the use of this fungus for medical purposes. There are reports of two clinical trials made in Russia in 1973-1981 (Frost, 2016). It was shown that application of commercially produced extract from ^aga “Befungin” helps to normalize the health state of patients with psoriasis or peptic ulcers (Table 5). However, in case of peptic ulcers pain, which was relieved by taking the extract, returned to its previous level after stopping the intake.

Meanwhile, chaga mushrooms are widely used in pharmaceuticals. Despite the lack of controlled studies evaluating the safety of I. obliquus preparations from it, like many mushroom supplements, are produced mainly based on the experience of their long-term traditional use (Frost, 2016). The global market for chaga mushroom-based products is estimated at $ 25.8 billion USD in the year 2022, and it will probably reach $ 62.8 billion by 2030 (Report, 2013).

It should be noted that chaga is widely consumed not only as pharmaceutical, but also as herbal tea, syrup, bath agents, or concentrate (Duru et al., 2019). There are many reports of chaga beneficial health effects, but on the contrary there are some cases warning about the need to be careful when using chaga preparations as a pharmaceutical (Lee et al., 2020).

Ganoderma lucidum, wood-degrading basidiomycetes that can be found all over the world, is an edible medicinal mushroom known as Ling Zhi (the mushroom of immortality) in China and Korea, and reishi (the mushroom of spirituality) or Mannentake (10,000-year- old mushroom) in Japan. It has been known from ancient times in folk medicine of China, Japan and other Asian countries to treat stomach diseases, arthritis, and asthma. Studies conducted in vitro and in vivo showed its anti-inflammatory, antidiabetic, antiviral, and antibacterial activity and various other health benefits (Andrejc et al., 2022). At present, Ganoderma lucidum is one of the best studied species of medicinal mushroom. Description of reishi is included in the American Herbal Pharmacopoeia (AHP), and this mushroom is regulated as a dietary supplement in the United States (AHP, 2006). G. lucidum is included in the Pharmacopoeia of the People's Republic of China (2000) and approved for the treatment of dizziness, insomnia, palpitations, shortness of breath, cough and asthma (AHP, 2006).

G. lucidum contain about 400 different bioactive compounds (Ahmad, 2018), meanwhile triterpenes, polysaccharides, and peptidoglycans are three major groups of pharmacologically active constituents, which are present in different amounts in the fruiting bodies, mycelium and spores of reishi (Boh et al., 2007; Chan et al., 2021; Ferreira et al., 2015; Martinez-Montemayor et al., 2019). Preclinical studies showed that polysaccharides of this mushroom possess anti-tumor activity due to immunostimulating effects. Clinical study on humans indicated enhanced immune responses in advanced-stage cancer patients treated with 1,880 mg Ganopoly®, the polysaccharide fraction extracted from G. lucidum, three times daily for 12 weeks (Guo et al., 2003a). The immunomodulating effects of Ganopoly® taken 600 mg three times daily for 12 weeks by patients with advanced lung cancer was confirmed in a randomized double-blind, placebo-controlled clinical trial (Gao et al., 2003b). The authors concluded that Ganopoly® may have an adjunct role in the treatment of patients with advanced lung cancer. The clinic study showed that patients with breast cancer undergoing endocrine therapy who took spore powder of G. lucidum 1000 mg three times a day for 4 weeks became less anxious and depressed than those from the control group who received placebo (Zhao et al., 2012). A randomized, double-blind and placebo-controlled study of the efficiency and safety of Ganopoly2 in Chinese patients with neurasthenia showed the improvement of neurasthenia symptoms after 8 weeks treatment with 1800 mg three times a day orally (Tang et al., 2005). It was shown in the clinic study that patients with confirmed type 2 diabetes mellitus after receiving exactly the same treatment had lower blood glucose concentrations than those in the placebo group (Gao et al., 2004a). The double-blind, randomized clinical trials showed a decrease in blood pressure and serum cholesterol levels in patients with confirmed coronary heart disease receiving extracted G. lucidum polysaccharides (Ganopoly) for 12 weeks (Gao et al., 2004b).

Currently, a great diversity of commercial G. lucidum products are available in forms of powders, dietary supplements, and tea (Chan et al., 2021; Wachtel-Galor et al., 2011). The world trade market value of G. lucidum and its derivative products is estimated approximately 4 billion USD and includes over 100 brands (El Sheikha, 2022). Dietary supplements containing reishi or substances from this mushroom could be used to support conventional medicine, as it was demonstrated in various clinical trials, to treat different diseases including cancer. However, further studies for confirmation efficiency and safety of reishi use in medicine should be conducted.

Poria cocos (wolf or fuling), an edible mushroom, which is found all over the world, growing on the dead bark and roots of diverse species of Pinus trees (Li et al., 2019). It has been used as traditional Chinese medicine for more than two thousand years to treat a wide range of human diseases. The most active substance in Poria cocos is its polysaccharide fraction, which consists of up to 84% of dried sclerotium weight. Pharmacological effects of P. cocus polysaccharides were intensively studied in recent years and as a result a medicine preparation “Polysaccharidum of Poria cocos oral solution” was developed and received approval as a drug by Chinese Food and Drug Administration in 2015 (Li et al., 2019). This drug could be used as immune-therapeutics to treat patients with different types of cancers, hepatitis and other diseases, alone or combined with chemo- or radiation therapy for cancer treatment. It was also shown in 73 randomized clinical trials that including of Poria cocos to hypoglycemic agent-treatments patients with type 2 diabetes mellitus could benefit reducing their fasting blood glucose (Di et al., 2022). Authors suggested that additional, deeper and careful studies are pending.

Other mushrooms with pharmaceutical properties undergoing clinical trials include Hericium erinaceus and Antrodia cinnamomea. H. erinaceus (Lion's mane mushrooms, yamabushitake) can be used for treatment of people with cognitive impairment. Terpenes and polysaccharides from this species stimulate the growth and differentiation of nerve cells and perform a protective function against exposure to oxidative stress. A double-blind, placebo- controlled clinical trial performed on 50- to 80-year-old Japanese men and women with mild cognitive impairment showed that intake of 250 mg tablets with 96% mushroom powder, three times a day, for 16 weeks improved patient's cognitive abilities (Mori et al., 2009). A. cinnamomea or A. camphorata is a very rare forest mushroom native to Taiwan that has been used as a traditional medicine for treatment of various human diseases including several types of tumor. However, human clinical trials to study the efficiency of A. cinnamomea as medicine are extremely limited. Advanced cancer patients receiving chemotherapy were administered with placebo or 20 mL of a mushroom aqueous extract daily for 30 days in a double-blind, randomized clinical study (Tsai et al., 2016). There was no improvement in the outcome of patients, except that the patients taken mushroom extract showed significantly better quality of sleep.

In another clinical study it was found the incidence decrease of adverse effects from chemotherapy among patients with advanced cancer who received orally dried Lentinula edodes mycelia extract, 1800 mg/day for 12 weeks (Okuno and Uno, 2011).

Among other medical mushrooms Grifola frondosa (hen-of-the-woods or maitake) is cited which an edible species is growing at the base of oaks or maples in Asia, Europe, and North America. Polysaccharides of its fruiting body and mycelium includes p-glucans and heteroglycans, and extracts of this mushroom demonstrated antitumor and immunomodulatory effects in preclinical studies. An increase in immune activity was observed in patients with breast cancer who took maitake liquid extract 5-7 mg/kg orally twice a day for 3 weeks (Deng et al., 2009).

Mushrooms contain many biologically active compounds, and a lot of modern studies are devoted to the isolation, study of properties and the possibility of using such substances in medicine, and they accounts for not less than 130 medical function...


Подобные документы

  • The origin history of fast food and features of his development in China, India, Europe, Russia and America. General description of negative influence of fast food on organism and health of the human. Fast food like a variety of chemical food additives.

    презентация [942,1 K], добавлен 12.03.2010

  • Meat - one of the most important products in the human diet and the most popular meat in our region. Chemical and physical methods of preserving meat and meat products. Canned meat by freezing in brine. Preservation of cold. Canning high temperatures.

    реферат [23,8 K], добавлен 30.11.2015

  • Consideration of recipes of traditional dishes of Russia - borscht, fish soup, hash, ravioli and dumplings jelly. Familiarization with a variety of fillings for dumplings. Terms of cooking pancakes and pancakes. Russian Drinks - kvass, juice, yogurt.

    презентация [1,9 M], добавлен 21.02.2012

  • Various American cuisine. Hot dogs, hamburgers, doughnuts, apple pie, potato chips, Coca-Cola, Pop-Corn. Hospitality of Ukrainian cuisine. Overview of Ukrainian cuisine history. Ukrainian food traditions and festivals. Table manners.

    курсовая работа [25,4 K], добавлен 21.12.2006

  • Characteristics of sausages, of raw and auxiliary materials. Technology of production of dry sausage enzymatic. Technological line for crude smoked sausage production. Requirements for the finished product, for quality sausage. Defects of sausages.

    курсовая работа [303,1 K], добавлен 01.05.2011

  • Theoretical basis of a role plays as a teaching aid. Historic background of game origin. Psychological value of a role plays. The main function and principles of game organization. Gaming technique. Classification of role plays. Advantages of a game.

    курсовая работа [50,7 K], добавлен 26.04.2013

  • It is impossible to discuss a future role of the United States of America in the world without understanding the global processes that have been taken place in the world over the last several years.

    сочинение [4,0 K], добавлен 10.03.2006

  • Marketing of scientific and technical products and services in the field of information technology. Differences sales activity in B2B and B2C. The role of the procurement center and features of the procurement decision-making in the industrial market.

    реферат [167,3 K], добавлен 27.05.2014

  • Wimm-Bill-Dann as a producer in dairy products and one of the leader children’s food in Russia. The SWOT and PEST analysis of the enterprise. The individual critical reflection on learning outcomes. The ways of the effective communication with customers.

    контрольная работа [30,9 K], добавлен 17.02.2011

  • Oil prices in the world play an important role in each country’s economy, most of the countries with strong economies are less likely to benefit from low oil prices, as they are bringing less profit, causing more extra spending and environmental problems.

    реферат [16,5 K], добавлен 16.11.2010

  • The Effects Of The Industrial Revolution. Change in Urban Society. The Industrial Revolution presented mankind with a miracle that changed the fabric of human behavior and social interaction. Economic growth. Economic specialization.

    реферат [23,8 K], добавлен 11.12.2006

  • Every nation has a stereotyped reputation of some kind or other, partly good or partly bad. Roots of stereotypes. Studying some stereotyped images of the United Kingdom in 3 areas: the political system of the country, clothes, food and eating habits.

    творческая работа [22,2 K], добавлен 26.11.2010

  • Concept and product signs. Main forms in which product can be presented. The products protected by the copyright. Audiovisual and architectural products. The products which are not objects of the copyright. Authors of products, the co-authorship.

    реферат [11,0 K], добавлен 08.04.2011

  • The Hamburger Industry: franchising, market conduct, marketing strategies of competing parties. Challenges confronting in the fast-food industry. Conflicts between franchisers and franchisees. Consumer behavior. The main role of management, its changes.

    курсовая работа [29,7 K], добавлен 06.11.2013

  • The profession of an interpreter is one of the most important and indispensable in the present-day business world. The translator - the obligatory participant of business negotiations of the companies. Role of the translator in literature development.

    эссе [6,5 K], добавлен 09.09.2008

  • The role of English language in a global world. The historical background, main periods of borrowings in the Middle and Modern English language. The functioning of French borrowings in the field of fashion, food, clothes in Middle and Modern English.

    дипломная работа [1,3 M], добавлен 01.10.2015

  • Government of Howard and his conservative supporters. Attacking trade unions through the so-called reform of the industrial system. The educational program is in labour motion. Dangers of conservative industrial suggestions, historical precedents.

    реферат [78,3 K], добавлен 23.06.2010

  • The term food preservation, historical methods of preservation. The process of smoking, salting, freezing, fermentation, thermal process, enclosing foods in a sterile container, chemical additive to reduce spoilage, using radiation for food preservation.

    контрольная работа [27,4 K], добавлен 08.05.2009

  • Introduction of geographic location, climatic conditions of Great Britain, its political and economic systems. History of the British Kingdom: decision Magna Carta, Industrial Revolution, the first census, the introduction of a democratic regime.

    реферат [36,2 K], добавлен 04.10.2010

  • Classification of the resistance. External and internal barnry protecting the human body from pathological factors of the environment. The chemical composition of the blood, its role and significance. Influence the age on individual reactivity progeria.

    презентация [4,5 M], добавлен 17.10.2016

Работы в архивах красиво оформлены согласно требованиям ВУЗов и содержат рисунки, диаграммы, формулы и т.д.
PPT, PPTX и PDF-файлы представлены только в архивах.
Рекомендуем скачать работу.