There are about 2000 edible mushroom species worldwide and some of these mushroom species can be grown every day of the year when suitable conditions are created. Pleurotus mushrooms, better known as oyster mushrooms are one of the most commonly cultivated mushrooms. They are saprotrophic mushrooms that act as a primary decomposers of wood, and are naturally found in temperate and tropical forests, on logs or occasionally on dried trunks of both deciduous and coniferous trees. Their fruiting bodies are distinctively shell or spatula-shaped and come in various shades, such as white, cream, grey, yellow, pink, light brown and blue. Depending on the specific species, they also emit a unique sweet anise- or licorice-like scent.
Compared to other mushroom species, oyster mushrooms can be grown on a wide variety of substrate materials (Wan Mahari et al., 2020). Normally, substrates rich in lignocellulosic materials such as straw, sawdust and cotton waste are preferred substrates (Das et al., 2014). Apart from being edible savory, they possess essential bioactive compounds that have various biological impacts (Illuri et al., 2021). Owing to their simple and cost-effective cultivation techniques, the ability to cultivate them on a wide range of substrates (Rosado et al., 2002) and their nutritional and medicinal benefits, oyster mushrooms are widely popular and cultivated throughout the world. In fact, oyster mushrooms account for 25% of the total world production of cultivated mushrooms (Galappaththi et al., 2021) and rank as the second-largest cultivated mushroom type worldwide. China leads in oyster mushroom production, contributing 74% of the total global output. Other countries involved in oyster mushroom production include Italy, Poland, Netherlands, Romania, Republic of Korea, Spain, Lithuania and India (Aditya et al., 2024).
Nutritional value and medicinal properties of oyster mushrooms
Oyster mushrooms have been found to be rich in proteins, minerals, B complex vitamins as well as in bioactive compounds, including β-glucans, antioxidants and lectins, which are associated with various health promoting properties (Dalonso et al., 2015). Various Pleurotus species and biocative compounds they contain have been shown to possess a number of medicinal properties, such as antitumour, immunomodulatory, antigenotoxic, antioxidant, anti-inflammatory, hypocholesterolaemic, antihypertensive, antiplatelet-aggregating, antihyperglycaemic, antimicrobial and antiviral activities. These therapeutic activities are exhibited by extracts or isolated compounds from Pleurotus spp. fermentation broth, mycelia and fruiting bodies. In particular, polysaccharides appear to be potent antitumour and immuno-enhancing substances, whereas phenolic compounds have been associated antimicrobial and antioxidant properties. Wild growing Pleurotus ostreatus contain varying quantities of tannins, terpenoids, alkaloids, flavonoids, saponins, glycosides and steroids and sample extracts of this mushroom type were found to have a different degree of inhibition on both bacteria and fungi (Ogidi et al., 2021).
Pleurotus djamor (see Figure 1) is an edible and unique Pleurotus species because of its pink color, fibrous texture, and nutritional and medicinal properties. It is a widely distributed tropical and subtropical species, and can grow at temperatures of up to 30 °C, developing fruiting bodies in 1–2 weeks after propagation of the mycelium (Salmones & Mata, 2015). In Latin America, it has been found growing wild in Argentina, Bolivia, Brazil, Colombia, Costa Rica, Cuba, Guadaloupe, Guatemala, Martinique, Mexico, Panama, Puerto Rico and Venezuela, although it probably has a wider distribution. Nutritional reports for P. djamor include protein contents between 11.3% and 43.1%, total carbohydrates of 35.5–42.4%, fat of 0.1–4.6%, crude fiber of 7.3–12.2% and ash of 6.2–8.3% (Vega & Franco, 2013). They are also a source of vitamins, principally B-complex (B1, B2) and D, along with the minerals K, P, Mg, Ca, Na, Zn, and Fe, among the most common (Salmones, 2017).
Recent in vitro studies conducted by Phonemany et al. found that extracts of Pleurotus djamor possess a strong antioxidant activity and selective cytotoxicity against different cancer cells lines. Moreover, in an α-glucosidase inhibition assay the antidiabetic potential of Pleurotus djamor was demonstrated (Phonemany et al., 2025). In another study conducted by Otali et al. the antibacterial activity of hot water extract of Pleurotus djamor against different bacteria strains has been shown (Otali et al., 2024). In an vitro study with extracts of wild Pleurotus djamor considerable effects against both bacterial and fungal pathogens were observed. Pleurotus djamor extracts showed better inhibition compared to aqueous extracts and standard antibiotics like Tetracycline and Greseofulvin (Sandeep Acharya, Ajay Krishna Saha, 2011).
Phenolic compounds significantly contribute to the antioxidant activity of Pleurotus djamor and the substrate used to cultivate edible mushrooms has been recognized as an important factor directly influencing the productivity and chemical composition of fruting bodies. In a study conducted by Vega et al. the effect of coffee pulp, corncobs, and rice straw, along with their combinations, on the productivity, nutritional composition, and antioxidant activity of the fruiting body of Pleurotus djamor was evaluated. Coffee pulp mixed with other residues increased the biological efficiency of the mushroom. Substrate mixtures that included coffee pulp had significantly increase polyphenol contents in Pleurotus djamor fruiting bodies, compared to unmixed substrates (Vega et al., 2022).
A study conducted in diabetic mice, provided evidence that zinc polysaccharides of Pleurotus djamor have the potential to be applied as a functional food for the prevention and alleviation of diabetes and its complications. In this study different zinc polysaccharides extracted from Pleurotus djamor have been shown to possess potent antioxidant activity and protective effects on the liver and kidneys in diabetic mice (Zhang et al., 2015). In a similar study conducted by the same research laboratory in vivo hepatoprotective effects on carbon tetrachloride (CCl4)-induced acute liver damage of zinc polysaccharides extracted from Pleurotus djamor have been identified, suggesting Pleurotus djamor also as a functional food to prevent CCl4-induced acute liver damage (Zhang et al., 2016)