Comparative Study of Fatty Acids Profile in Eleven Wild Mushrooms of Boletacea and Russulaceae Families

Factors affecting composition of fatty acids in wild-growing forest mushrooms

The importance of mushrooms as a food source is continually increasing. To investigate how environmental factors affect the nutritional value of mushrooms, we harvested them in eastern Poland, south-central Germany, and northwestern Belgium in plots with similar environmental conditions but varying in tree species composition and richness. We used gas chromatography-mass spectrometry (GC-MS) to analyze the fatty acid (FA) content of the mushrooms. Fungal species identity explained the largest part (40%) of the total variation in FA concentration and composition. Environmental factors accounted for 1-12% of variation. The concentration of FA, especially saturated fatty acids, decreased with increasing understory cover and increasing nitrogen concentration in the topsoil. The effect of tree species richness or tree species identity was negligible. Our results suggest that the nutritional value of mushrooms depends mainly on the species identity of fungi, but that their FA content is slightly higher in forests with less undergrowth and in nitrogen-poor soils.

Antiproliferative Fatty Acids Isolated from the Polypore Fungus Onnia tomentosa

Onnia tomentosa is a widespread root rot pathogen frequently found in coniferous forests in North America. In this study, the potential medicinal properties of this wild polypore mushroom collected from north–central British Columbia, Canada, were investigated. The ethanol extract from O. tomentosa was found to exhibit strong antiproliferative activity. Liquid–liquid extraction and bioactivity-guided fractionation, together with HPLC-MS/MS and 1D/2D NMR analyses of the ethanol extract of O. tomentosa, led to the identification of eight known linoleic oxygenated fatty acids (1.1–1.4 and 2–5), together with linoleic (6) and oleic acids (7). The autoxidation of linoleic acid upon isolation from a natural source and compound 5 as an autoxidation product of linoleic acid are reported here for the first time. GC-FID analysis of O. tomentosa, Fomitopsis officinalis, Echinodontium tinctorium, and Albatrellus flettii revealed linoleic, oleic, palmitic, and stearic acids as the major fatty acids. This study further showed that fatty acids were the major antiproliferative constituents in the ethanol extract from O. tomentosa. Linoleic acid and oleic acid had IC50 values of 50.3 and 90.4 µM against human cervical cancer cells (HeLa), respectively. The results from this study have implications regarding the future exploration of O. tomentosa as a possible edible and/or medicinal mushroom. It is also recommended that necessary caution be taken when isolating unstable fatty acids from natural sources and in interpreting the results.

Selected fungi of the genus Lactarius - screening of antioxidant capacity, antimicrobial activity, and genotoxicity

It is well-known that mushrooms of the genus Lactarius constitute a natural food resource providing health benefits as a nutritient. This genus contains 4 mushrooms identified as L. deliciosus, L. volemus, L. sanguifluus, L. semisanguifluus and L. piperatus which were collected in Serbia. The aim of this study aimed was to identify and characterize the content of phenolic compounds and examine the antioxidant potential of 5 wild edible mushrooms. L. sanguifluus contained the highest content of total phenol compounds (75.25 mg gallic acid equivalents (GAE) per g dry extract weight (GAE/g DE) and exhibited the greatest antioxidant activity through the ability to remove radicals as evidenced by ABTS assay (8.99 mg of trolox equivalents (TE) per g dry extract weight (mg TE/g DE); total reducing power (TRP) assay mg ascorbic acid equivalents per mg of dry extract weight (0.42 mg AAE/g DE) and CUPRAC (14.23 mg TE /g DE). L. deliciosus methanolic extract produced greatest scavenging of the DPPH radical (46%). The methanol mushroom extracts were screened for in vitro antimicrobial activity against a panel of pathogenic bacterial strains using the microdilution method. Of all the extracts tested, L. sanguifluus extract showed the best antibacterial properties. The cytokinesis block micronucleus assay results for the examined mushrooms demonstrated that extracts at a concentration of 3 μg/ml decreased the number of micronuclei (MN) in the range of 19-49% which is significant bearing in mind that radioprotectant amifostine reduced the frequency of MN by only 16.3%. Data thus demonstrate that the 5 wild edible mushrooms of genus Lactarius contain constituents that are beneficial not only as nutrients but also have the potential as antioxidants, antibacterial and antigenotoxic properties.

Diversity of ESI-MS Based Phosphatidylcholine Profiles in Basidiomycetes

Phosphatidylcholines (PC) are the main membrane lipid constituents comprising more than 50% of total glycerophospholipids. They coordinate a number of cell functions, particularly cell growth, homeostasis, secretion, recognition and communication. In basidial fungi PC are synthesized via the Kennedy pathway as well as through methylation of phosphatidylethanolamines (PE) and then undergo remodeling in Lands cycle that replaces fatty acids in PC molecules. The molecular profile of PC is determined by the genetic features that are characteristic for every species and depend on the environment. Here we present the results of ESI-MS based analyses of PC profiles of 38 species of basidiomycetes belonging to Agaricales (12), Polyporales (17), Russulales (5), Gleophyllales (2), Cantharellales (1), Auriculariales (1), Phallales (1). Although the variety of PC molecular species of basidiomycetes is rather diverse (20–38 molecular species in every profile), only 1–3 main molecular species represent 70–90% of total PC content. The most abundant of them are C36:4 and C36:3, followed by C34:1, C34:2, C36:5, C36:2. In the majority of basidiomycetes, C36:4 reaches up to 50–70% of total PC molecular species. Based on the results of hierarchical cluster analysis four main types of PC profiles which characterized the studied fungi independently from their taxonomic position, ecology, trophic status, and hyphal differentiation have been revealed. Comparative analyses of studied fungi using PCA method have shown that species of Polyporales differ from those of Agaricales by higher variability of PC profiles.

Exploration of nutritional, antioxidative, antibacterial and anticancer status of Russula alatoreticula: towards valorization of a traditionally preferred unique myco-food

Healthy food trend is becoming popular these days fueling search for ingredients empowered by pharma-nutritional benefits. In contrast, numerous wild-growing mushrooms are traditionally cherished as health promoting gastronomies in India; although credibility of their effects has so far been limited. Hence the present study aimed to unveil a unique tribal cuisine, Russula alatoreticula, with nutritional, chemical and pharmacological relevance. The outcome demonstrated an excellent alimentary composition with carbohydrate and protein as prominent macronutrients in contrast to fat providing oleic acid (36.66%), linoleic acid (16.84%), palmitic acid (16.01%) and stearic acid (15.31%) indicative of profitable nutritive account. Conversely, ethanolic fraction enriched with phenolics (pyrogallol > cinnamic acid) presented effective antioxidant property in terms of radical scavenging, Fe²⁺ chelating and reducing power with EC₅₀ ranging from 785 to 2500 μg/ml. Remarkable antibacterial activity was also noted against the tested microorganisms (MIC of 72.5-1560 μg/ml) preferentially targeting Gram-positive one. Besides treatment of the preparation rendered Hep3B proliferation as evident by phenotypic changes, cell cycle interference, reactive oxygen species generation, mitochondrial membrane potential reduction, DNA fragmentation, change in Bax/Bcl2 ratio and activation of caspase9 signifying induction of intrinsic mitochondrial pathway. Thus the study represents R. alatoreticula as a value-added bio-resource that could be featured in food and pharmaceutical industries for betterment of humankind.

Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species

In present study, total phenolic compound, antioxidant activities and fatty acids of several Morchella species collected from different regions of Turkey were determined. Six species were detected, namely Morchella dunalii (HT562), M. purpurascens group (HT565, HT592, HT662, HT699), M. deliciosa (HT682), M. mediterraneensis (HT698), M. importuna (HT667, HT681) and M. esculenta (HT704). The highest phenolic content was determined in the collection numbered as HT565 (281.96 mg gallic acid equivalent (GAE)/g dry weight), followed by HT699, HT562, HT662, HT592, HT698, HT704, HT681, HT667 and HT682. Antioxidant activities were also evaluated by DPPH and FRAP assays and the maximum (0.51 and 1.04 mmol trolox equivalent (TE)/g dry weight respectively) was observed in HT565. The results for the fatty acids composition showed that assessed Morchella species were rich in nutritionally important unsaturated fatty acids and oleic acid, palmitoleic acid, linoleic acid, α-linolenic acid, palmitic acid, stearic acid and myristic acid were the identified compounds. Linoleic acid was the most common in samples like HT565, HT592, HT704, HT662, HT682 and HT667 and followed by oleic acid except in HT565. In HT681, HT698, HT699 and HT562, oleic acid was dominant and followed by linoleic acid. The ratios of unsaturated fatty acids to saturated fatty acids were calculated as 10.79, 4.78, 6.80, 8.09, 6.67, 4.35, 8.70, 8.64, 7.90 and 7.43 in HT562, HT565, HT592, HT662, HT667, HT681, HT682, HT698, HT699 and HT704 respectively. The sampling locations and species of Morels had influenced the bioactivities and fatty acid compositions of specimens.

Impact of Mushrooms' Vegetative Places and Morphological Parts of a Fruiting Body on the Fatty Acids Profile of Wild Leccinum aurantiacum and Leccinum versipelle

The aim of this study was to indicate potential differences in composition of fatty acids between two mushroom species as well as to examine the impact of mushrooms' vegetative places and morphological parts of a fruiting body on the fatty acids profile. The research material consisted of 72 samples of wild Leccinum aurantiacum and Leccinum versipelle in the form of caps and stipes, collected from three selected regions of Poland. Determination of the examined compounds was performed by gas chromatography (FID). Linoleic (C18 : 2), oleic (C18 : 1) and palmitic (C16:0) acids were the predominant compounds in all samples under study. The profile of fatty acids in Leccinum aurantiacum and Leccinum versipelle was varied depending on mushroom species, a region and morphological parts of a fruiting body. The high content of polyunsaturated fatty acids in polish L. aurantiacum and L. versipelle provides that the mushroom may be recommended in different types of diets.

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health-promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

Phenotypic Characteristics and Fatty Acid Composition of Seeds from Different Herbaceous Peony Species Native to China

Herbaceous peony has been widely cultivated in China due to its substantial ornamental and medicinal value. In the present study, the phenotypic characteristics, total fatty acid (FA) content, and nine FA compositions of herbaceous peony seeds from 14 populations belonging to six species and one subspecies were determined by normal test and gas chromatography/mass spectrometry (GC/MS). The results showed that the phenotypic characteristics of seeds varied dramatically among species. The concentrations of five major FAs in seed oils were as follows: linoleic acid (173.95-236.51 μg/mg), linolenic acid (227.82-302.71 μg/mg), oleic acid (135.32-208.81 μg/mg), stearic acid (6.52-11.7 μg/mg), and palmitic acid (30.67-47.64 μg/mg). Correlation analysis demonstrated that oleic acid had the highest partial correlation coefficient with total FAs and might be applied to develop a model of phenotypic characteristics. FAs were significantly influenced by the following environmental factors: latitude, elevation, and annual average temperature. Based on the FA levels in the seed oils, clustering analysis divided 14 populations into two clusters. It was found that the average contents of oleic acid, linoleic acid, and total FAs in cluster I (147.16 μg/mg, 200.31 μg/mg, and 671.24 μg/mg, respectively) were significantly lower than those in cluster II (196.65 μg/mg, 220.16 μg/mg, and 741.78 μg/mg, respectively). Cluster I was perfectly consistent with subsect. Foliolatae, while cluster II was in good agreement with subsect. Dissectifoliae. Therefore, the FA composition of wild herbaceous peony seed oil might be used as a chemotaxonomic marker.

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is both an important export and widely distributed across China. Many existing studies on truffles focus on analyzing their taxonomy, population genetics, volatile organic compounds and artificial cultivation of the truffles, while little information is available about their nutrient composition and pharmacological activity, especially the relationship between chemical composition in ascocarps and their geographic distributions. This study presents a comprehensive investigation of the chemical composition of T. indicum, including free sugars, fatty acids, organic acids, phenolic acids, flavonoids, and polysaccharides, and tracks the antioxidant activity of T. indicum ascocarps collected from five geographical regions of four provinces in P. R. China: Hebei, Tibet, Yunnan, and Liaoning province. Our results showed that T. indicum collected from Qujing, Yunnan province, possessed the highest amount of free sugars (23.67 mg/g dw), total flavonoids (2.31 mg/g dw), total phenolics (4.46 mg/g dw) and the highest DPPH and ABTS radical-scavenging activities. The amount of water-soluble polysaccharides was the highest (115.24 mg/g dw) in ascocarps from Tibet, the total organic acids was the highest (22.073 mg/g dw) in ascocarps from Gongshan, and polyunsaturated fatty acids were most abundant in those from Hebei province. This study reveals that the quantity of chemical compounds in T. indicum varies by geographical origin. Detecting differences in chemical composition may provide important data for understanding the relationship between environmental factors and truffle formation, as well as quality evaluation of the commercial species T. indicum throughout China.

DNA distribution pattern and metabolite profile of wild edible lobster mushroom (Hypomyces lactifluorum/Russula brevipes)

Lobster mushroom is a wild edible mushroom with potential commercial value. It is the product resulting of the infection, most commonly of Russula brevipes, by Hypomyces lactifluorum. This study undertook quantitative polymerase chain reaction analysis of tissues sampled at different infection stages to investigate R. brevipes - H. lactifluorum interaction. We followed the colonization of R. brevipes sporocarps by H. lactifluorum that leads to the edible lobster mushrooms. In parallel, metabolomics analysis was performed to detect differences in metabolite profile among non-infected R. brevipes sporocarp and lobster mushroom. The results show that H. lactifluorum DNA is not restricted to the margin but is distributed relatively evenly across the sporocarp of the lobster mushroom. Russula brevipes DNA was also present throughout the sporocarp but was less abundant at the margins and increased inwards. Russula brevipes DNA also declined as the infection progressed. Metabolomics analysis revealed that the flesh of lobster mushroom, which remains identical in appearance to the flesh of the host, undergoes transformation that alters its metabolite profile, most notably of lipids and terpene compounds. These results define a parasitic relationship between the two species that entails a decline of R. brevipes DNA and a modification of its metabolite profile.