Wild-grown, tissue-cultured, and market Pleurotus ostreatus: Implications for chemical characteristics

Chemical composition of mushrooms from various sources is critical concern, especially with rising global consumption. This study compared mineral profile, total phenolics (TP), and low molecular weight organic acids (LMWOAs) in oyster mushrooms (Pleurotus ostreatus) from three sources: wild-growing (WGM), tissue-cultured (TC) derived from WGM, and commercially cultivated mushrooms from markets (MM). All samples were analysed under completely randomised design using validated statistical tests to determine significant differences among groups. Tissue-cultured mushrooms exhibited lowest levels of toxic elements and showed favourable profiles for several essential and nonessential ones. In relation to new and more stringent standards, TC was characterised by lowest percentage that may contain unacceptable levels of toxic elements. Highly positive correlation between content of As, B, Cd, Cr, Se, and Ti in WGM and TC was observed, which indicates vital role of starting material for conducting tissue cultures. Results highlight influence of cultivation conditions on physiological composition (content of TP and LMWOAs) in P. ostreatus fruiting bodies. Fruiting bodies from TC group exhibited higher levels of TP and quinic acid compared to WGM and MM groups, and lowest levels of lactic acid. This study highlights potential of tissue culture methods to produce mushrooms with an optimised chemical profile, contributing to more sustainable production practices.