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This study aimed to evaluate the postharvest characteristics of edible fresh white shimeji mushrooms under different UV-C radiation doses. The experimental design used was fully randomized, in a 5 × 8 factorial scheme (UV-C radiation dose: 0 (control), 1, 2, 3, and 4 kJ m-2 x day of analysis), with 3 replications of 70 ± 1 g mushrooms each. After exposure to different doses, they were stored at 2 ± 0.5 °C and 60 ± 3.8 % RH. Data were subjected to permutational multivariate analysis (PERMANOVA) (p ≤ 0.05). There was no significance for interaction, nor the factor day, only for the UV-C radiation doses factor. Regarding PCA, among the doses applied, the dose of 2 kJ m-2 was effective in maintaining the quality of mushrooms with greater lightness, greater whiteness index, a greater amount of total extractable polyphenols, and total antioxidant activity. In conclusion, the dose of 2 kJ m-2 was effective in maintaining the postharvest quality of white shimeji mushrooms.
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Worldwide, the fungus known as huitlacoche (Ustilago maydis (DC.) Corda) is a phytopathogen of maize plants that causes important economic losses in different countries. Conversely, it is an iconic edible fungus of Mexican culture and cuisine, and it has high commercial value in the domestic market, though recently there has been a growing interest in the international market. Huitlacoche is an excellent source of nutritional compounds such as protein, dietary fiber, fatty acids, minerals, and vitamins. It is also an important source of bioactive compounds with health-enhancing properties. Furthermore, scientific evidence shows that extracts or compounds isolated from huitlacoche have antioxidant, antimicrobial, anti-inflammatory, antimutagenic, antiplatelet, and dopaminergic properties. Additionally, the technological uses of huitlacoche include stabilizing and capping agents for inorganic nanoparticle synthesis, removing heavy metals from aqueous media, having biocontrol properties for wine production, and containing biosurfactant compounds and enzymes with potential industrial applications. Furthermore, huitlacoche has been used as a functional ingredient to develop foods with potential health-promoting benefits. The present review focuses on the biocultural importance, nutritional content, and phytochemical profile of huitlacoche and its related biological properties as a strategy to contribute to global food security through food diversification; moreover, the biotechnological uses of huitlacoche are also discussed with the aim of contributing to the use, propagation, and conservation of this valuable but overlooked fungal resource.
Assuntos
Basidiomycota , Ustilago , México , Fibras na DietaRESUMO
The species of Hebeloma have been little studied in Mexico, but have received attention as edibles and in trials to enhance production of edible fungi and tree growth through inoculation of seedlings with ectomycorrhizal fungi. Here we describe three new species of Hebeloma that are currently known only from Mexico. These species belong to separate sections of the genus: H.ambustiterranum is a member of H.sect.Hebeloma, H.cohaerens belongs to H.sect.Theobromina, while H.magnicystidiatum belongs to H.sect.Denudata. All three species were collected from subtropical pine-oak woodland; all records of H.cohaerens came from altitudes above 2500 m. Hebelomaambustiterranum is commonly sold in the local markets of Tlaxcala as a prized edible mushroom. An additional nine species are reported from Mexico, of which eight are new records for the country: H.aanenii, H.eburneum, H.excedens, H.ingratum, H.neurophyllum, H.sordidulum, H.subaustrale and H.velutipes. First modern descriptions of H.neurophyllum and H.subaustrale, originally described from the USA, are given here.
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Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitaminâ E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitaminâ E, highlighting α-tocopherol (3370.35â mg/100â g dry weight, DW) and ergosterol (11.70â mg/100â g DW). The total phenolic content was 164.80â mg gallic acid equivalents/100â g, and nine phenolic compounds were identified (protocatechuic, p-hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p-anisic, trans-cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688â µmoles Trolox equivalents/100â g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus, and they might exhibit the highest radical scavenging properties in non-polar extracts.
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Antioxidantes/farmacologia , Basidiomycota/química , Cromanos/antagonistas & inibidores , Antioxidantes/química , Antioxidantes/isolamento & purificaçãoRESUMO
El género Cyttaria pertenece a la familia Cyttariaceae y sus especies son parásitos obligados de árboles del género Nothofagus. Se distribuye naturalmente en el hemisferio sur, encontrándose siete especies de Cyttaria presentes en nuestro país: C. berteroi, C. darwinii, C. espinosae, C. hariotii, C. hookeri, C. johowii y C. exigua, que comúnmente se conocen como "Digüeñes" y que tienen una gran importancia desde el punto de vista alimenticio, ya que han sido consumidos desde la prehistoria por pueblos originarios. En Chile se han realizado estudios sobre la taxonomía, ecología y propiedades medicinales de algunas especies del género Cyttaria y en esta revisión, se describen los caracteres macro y microscópicos e información relevante de las siete especies de este género presentes en nuestro país, de acuerdo a la literatura disponible y observaciones personales de la autora. Además, se presenta un resumen sobre los resultados de un estudio reciente de las propiedades bioactivas de las especies más consumidas en nuestro país. (AU)
The genus Cyttariabelongs to the family Cyttariaceae; its species are obligate parasites of trees of the genus Nothofagus. It is naturally distributed in the Southern Hemisphere, with seven species of Cyttariapresent in Chile: C. berteroi, C. darwinii, C. espinosae, C. hariotii, C. hookeri, C. johowiiand C. exigua, which are commonly known as "Digüeñes" and are of great nutritional importance, since they have been consumed from prehistory by native people. Studies have been carried out in Chile on the taxonomy, ecology and medicinal properties of some species of the genus Cyttaria. In this review, the macro and microscopic characteristics and relevant information of the seven species of this genus present in our country are described, according to the available literature and personal observations of the author. A summary of the results of a recent study of the bioactive properties of the most consumed species in our country is also presented. (AU)
Assuntos
Ascomicetos , Chile , Agaricales/citologia , Agaricales/crescimento & desenvolvimento , Compostos FitoquímicosRESUMO
RESUMEN La extracción de compuestos bioactivos de Pleurotus ostreatus por maceración dinámica, es un proceso sencillo y económico, que normalmente presenta baja eficiencia. El objetivo de este trabajo fue evaluar el proceso de extracción para determinar qué tratamiento permite la mayor eficiencia, analizando la influencia de los factores de estudio: concentración de etanol (50 %, 80 %, 95 %) y relación sólido/solvente (1:10, 1:20, 1:30). Se maceraron 5 g de polvo fúngico en etanol acuoso durante 90 minutos, a 150 rpm, 25 °C y tamaño de partícula de 0,5 a 1,0 mm. Se trataron los datos mediante estadística paramétrica con un nivel de confianza del 95 %. Los resultados revelaron que la mayor eficiencia de extracción total (40,9 %) en base seca se obtuvo con etanol al 50 % y una relación sólido/solvente de 1:30. Por componentes se encontró que, el etanol al 50 % con una relación de 1:20 permitió la máxima eficiencia para carbohidratos totales (17,9 %) y polisacáridos (17,2 %), mientras que con una relación de 1:30 se obtuvo la máxima eficiencia para azúcares reductores (0,91 %) y polifenoles (0,23 %). Por otro lado, el etanol al 95 % y la relación 1:30 permitió la máxima eficiencia para proteínas (29,4 %). La extracción de beta-glucanos no fue significativa. La eficiencia de la extracción está muy influenciada por los parámetros de operación, principalmente por la concentración de etanol; en particular, la de 50 % resultó más favorable para la obtención de la mayoría de sustancias bioactivas con potencial nutracéutico.
ABSTRACT The extraction by dynamic maceration of bioactive compounds from Pleurotus ostreatus is a simple and economical process which normally presents low efficiency. The objective of this work was to evaluate the extraction process to determine which treatment allows the highest efficiency, analyzing the influence of the study factors: ethanol concentration (50 %, 80 %, 95 %) and solid to solvent ratio (1:10, 1:20, 1:30). 5 g of fungal powder into aqueous ethanol were macerated during 90 minutes at 150 rpm, 25 ° C and particle size from 0.5 to 1.0 mm. The data were treated by parametric statistics with a 95 % confidence level. The results reveal that the highest total extraction efficiency (40.9 %) on dry basis was obtained with 50 % ethanol and solid to solvent ratio of 1:30. As for components, it was found that 50 % ethanol with 1:20 ratio allowed maximum efficiency for total carbohydrates (17.99 %) and polysaccharides (17.23 %), while with the 1:30 ratio allowed maximum efficiency for reducing sugars (0.91 %) and polyphenols (0.23 %). On the other hand, 95 % ethanol with 1:30 ratio allowed maximum efficiency for proteins (29.4 %). The extraction of beta-glucans was not significant. The efficiency of extraction is very influenced by the operation parameters, mainly by the concentration of ethanol; in particular, the 50 % was more favorable for obtaining most bioactive substances with nutraceutical potential.
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The relationship between humans and nature is defined by culture. Accordingly, the use, conceptions, and perceptions of resources differ among cultural groups, even among those inhabiting the same region or those who come into contact with the same biota. In particular, mushrooms evoke a wide range of sentiments. During ethnobiological tours in Mexico, semi-structured interviews were carried out with 37 individuals of each community, from ten Wixarika and mestizo communities, living in the same locality and sharing similar resources, in the municipality of Villa Guerrero in northern Jalisco, Mexico. Furthermore, informal interviews with four Wixarika and five mestizo key informants were conducted. The topics treated were regarding the traditional nomenclature and classification, uses, and knowledge of mushrooms and related practices. Wixarika names of 37 mushroom species with edible, medicinal, and recreational uses were recorded. In addition, the Wixaritari were found to associate toxic mushrooms with the divine, as evidenced by one case of the use of mushrooms as a hierophanic agent. Each culture's knowledge of the phenology and ecology of mushrooms was recorded in addition to data highlighting the cultural exchange between the Wixaritari and mestizos. However, a loss in the knowledge and practices concerning mushrooms was observed as a result of social changes. Even so, both cultures prefer mushrooms to other foods, including meat, especially Volvariella bombycina and Pleurotus djamor.
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Neolentinus ponderosus y N. lepideus son dos especies de hongos saprobios que poseen uso alimenticio tradicional en comunidades de los departamentos de Huehuetenango y Totonicapán, Guatemala. La capacidad degradadora de ambas especies les confiere potencial para el estudio de la producción de cuerpos fructíferos a nivel de sustrato, por lo que en esta investigación se evaluó el crecimiento de una cepa nativa de N. ponderosus y una de N. lepideus en el medio de cultivo agar extracto de malta (EMA) a diferente pH y también se estudió la degradación de la madera de dos especies de pino (Pinus tecunumanii y P. ayacahuite) en cámaras de podredumbre durante 12 meses. El mayor diámetro de crecimiento miceliar de la cepa N. ponderosus se observó a pH 7.0, en tanto que para N. lepideus se obtuvo a pH 5.0 y 5.6. Las colonias de ambas cepas evidenciaron textura afelpada, borde regular a irregular, color blanco, con o sin pigmento difusible, olor frutal, hifas de 1.0-5.0 µm de diámetro, con clamidosporas y fíbulas. La madera de P. tecunumanii degradada por la cepa de N. ponderosus y la madera de P. ayacahuite por la cepa N. lepideus, presentaron porcentajes de pérdida de peso de 8.76 (±5.58) y 12.07 (±5.66), respectivamente y en ambos casos se alcanzó solamente el estadio temprano de degradación. Los resultados de este estudio sientan las bases para investigaciones posteriores en los que se evalúe el cultivo en troncos de ambas especies para la producción de cuerpos fructíferos con fines alimenticios y comerciales
Neolentinus ponderosus and N. lepideus are two saprophytic fungi species used traditionally in Huehuetenango and Totonicapán, Guatemala. The degradative capacity of both species confers them potential for fruiting bodies production. This study evaluated the mycelial growth of two native strains of N. ponderosus and N. lepideus in malt extract agar (EMA) at different pH and the degradation of wood from two pine species in rot chambers during 12 months. pH 7.0 was the most appropriate for the mycelial growth of N. ponderosus and for N. lepideus were 5.0 and 5.6. The colonies of both strains showed fruity odor, velvety texture, regular to irregular edge, white color, with or without diffusible pigment, hyphae with 1-5 µm width, chlamydospores and clamp connections. Wood from Pinus tecunumanii and P. ayacahuite exhibit weight-loss percentages between 8.76 ± 5.58 and 12.07 ± 5.66, with N. ponderosus 145.2003 and N. lepideus 90.2002, respectively. In both cases reached the early stage of brown-rot decay. These results could be useful for future research that evaluate the fruiting bodies production in logs for food and commercial purposes
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The variability of antioxidant capacity of 14 strains of the edible oyster mushroom Pleurotus spp. was determined, and the effect of selected mushroom supplements on the longevity of the Mexican fruit fly, Anastrepha ludens, was evaluated. The antioxidant capacity of the fruiting bodies was determined by three different methods, measuring the free radical scavenging activity of methanolic extracts, the OH radical scavenging capacity, and the total phenol content. The inhibition percentage of the DPPH radical varied between 32.6 and 85.7% and total phenols varied between 30.6 and 143.3 mg/g. The strains with the highest (Pleurotus djamor ECS-0142) and lowest (Pleurotus ostreatus ECS-1123) antioxidant capacity were selected to study their effect on the survival, life expectancy, and mortality of the Mexican fruit fly A. ludens. The results demonstrated differing responses between male and female flies. High concentrations of mushrooms (5 and 20%) in the diet resulted in a decrease in life expectancy. However, flies on the diet with 1% P. djamor ECS-0142 showed slightly but significantly greater survival than those on the control diet. The possible adverse effect of protein content in mushroom extracts is discussed.
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Antioxidantes/farmacologia , Longevidade/efeitos dos fármacos , Pleurotus/química , Animais , Sequestradores de Radicais Livres/farmacologia , Fenóis/farmacologia , TephritidaeRESUMO
Mushrooms have been considered as a delicacy, and they can be appreciated for their gastronomic characteristics, conferring flavor and aroma, and for nutritional value as well. For characterizing food nutritional properties, a study using adequate analytical methodologies must be carried out. This review presents data reported by several national and international authors who performed quantitative analyses on edible mushrooms compositions, in order to evaluate the nutritional value, and the differences among the distinct ways of cultivation and among species.
Os cogumelos têm sido tratados como uma iguaria e podem ser apreciados tanto pelas suas características gastronômicas, conferindo sabor e aroma, como também pelo seu valor nutricional. Para a caracterização nutricional de um alimento um trabalho utilizando metodologias adequadas de análises deve ser realizado. Esta revisão apresenta dados de diversos autores, nacionais e internacionais, que realizaram análises quantitativas da composição de cogumelos comestíveis, avaliando o valor nutricional e as diferenças entre meios de cultivos e espécies.