1
|
Thomas L, Mago P. Unearthing the therapeutic benefits of culinary-medicinal mushrooms for humans: Emerging sustainable bioresources of 21st century. J Basic Microbiol 2024; 64:e2400127. [PMID: 38774954 DOI: 10.1002/jobm.202400127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 08/06/2024]
Abstract
Global interest in mushroom farming techniques has grown in the last few years. Despite not making up a large amount of the human diet at the moment, the nutritional worth of mushrooms has prompted their usage. The three main segments of the global mushroom industry are wild, culinary (edible), and medicinal mushrooms. The quality food that mushrooms provide can be utilized to build agricultural ecosystems that are more sustainable for increasing productivity and enhancing the effectiveness of resource usage. This is mostly because mushrooms can be utilized for the recycling of biomass and remains from crop production. Culinary-medicinal mushrooms are becoming more and more important because of their nutrient density, dietary value, and health advantages. Given its many bioactive components, which include polysaccharides, proteins, vitamins, minerals, dietary fiber, and secondary metabolites, mushrooms have been utilized extensively as health foods. These mushrooms exhibit pharmacological activities and possess prebiotic and antibacterial capabilities. This review provides information on the latest advancements in the sustainable cultivation of mushrooms, particularly with nontraditional substrates, and their potential therapeutic uses. Furthermore, some of the newest developments and difficulties in the production of mushrooms are explored.
Collapse
Affiliation(s)
- Lebin Thomas
- Department of Botany, University of Delhi, New Delhi, Delhi, India
| | - Payal Mago
- Department of Botany, Shaheed Rajguru College of Applied Sciences for Women, University of Delhi, New Delhi, Delhi, India
- Campus of Open Learning, University of Delhi, New Delhi, Delhi, India
| |
Collapse
|
2
|
Matías J, Rodríguez MJ, Carrillo-Vico A, Casals J, Fondevilla S, Haros CM, Pedroche J, Aparicio N, Fernández-García N, Aguiló-Aguayo I, Soler-Rivas C, Caballero PA, Morte A, Rico D, Reguera M. From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges. PLANTS (BASEL, SWITZERLAND) 2024; 13:1914. [PMID: 39065441 PMCID: PMC11281201 DOI: 10.3390/plants13141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/08/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024]
Abstract
In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.
Collapse
Affiliation(s)
- Javier Matías
- Agrarian Research Institute “La Orden-Valdesequera” of Extremadura (CICYTEX), 06187 Guadajira (Badajoz), Spain;
| | - María José Rodríguez
- Technological Institute of Food and Agriculture of Extremadura (INTAEX-CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain;
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Joan Casals
- Fundació Miquel Agustí/HorPTA, Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya (UPC)-BarcelonaTech, 08860 Castelldefels, Spain;
| | - Sara Fondevilla
- Institute for Sustainable Agriculture, Consejo Superior de Investigaciones Científicas, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain;
| | - Claudia Mónika Haros
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Valencia, Spain;
| | - Justo Pedroche
- Group of Plant Proteins, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain;
| | - Nieves Aparicio
- Agro-Technological Institute of Castilla y León (ITACyL), Ctra. Burgos Km. 119, 47071 Valladolid, Spain;
| | - Nieves Fernández-García
- Department of Abiotic Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura (CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain;
| | - Ingrid Aguiló-Aguayo
- Postharvest Programme, Institute of Agrifood Research and Technology (IRTA), Parc Agrobiotech Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain;
| | - Cristina Soler-Rivas
- Departamento de Producción y Caracterización de Nuevos Alimentos, Institute of Food Science Research-CIAL (UAM+CSIC), Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Nicolas Cabrera 9, 28049 Madrid, Spain;
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, Universidad de Valladolid, 34004 Palencia, Spain;
| | - Asunción Morte
- Departamento Biología Vegetal, Facultad de Biología, Campus Universitario de Espinardo, Universidad de Murcia, 30100 Murcia, Spain;
| | - Daniel Rico
- Department of Medicine, Dermatology and Toxicology, Universidad de Valladolid, Av. Ramón y Cajal, 7, 47005 Valladolid, Spain;
| | - María Reguera
- Departamento de Biología, Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Darwin 2, 28049 Madrid, Spain
| |
Collapse
|
3
|
Kuhar F, Tejedor-Calvo E, Sequeira A, Pelissero D, Cosse M, Donnini D, Nouhra E. Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses. J Fungi (Basel) 2024; 10:421. [PMID: 38921407 PMCID: PMC11205242 DOI: 10.3390/jof10060421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 06/11/2024] [Accepted: 06/11/2024] [Indexed: 06/27/2024] Open
Abstract
Although only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC-MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation.
Collapse
Affiliation(s)
- Francisco Kuhar
- Innomy Biotech S.L. Astondo Bidea, Edificio 612, 48160 Derio, Spain
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina; (D.P.); (E.N.)
| | - Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana, 50059 Zaragoza, Spain;
- Laboratory for Flavour Analysis and Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
| | - Alejandro Sequeira
- Departamento de Biodiversidad y Genética, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Ministerio de Educación y Cultura (MEC), Av. Italia 3318, Montevideo 11600, Uruguay; (A.S.); (M.C.)
| | - David Pelissero
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina; (D.P.); (E.N.)
| | - Mariana Cosse
- Departamento de Biodiversidad y Genética, Instituto de Investigaciones Biológicas Clemente Estable (IIBCE), Ministerio de Educación y Cultura (MEC), Av. Italia 3318, Montevideo 11600, Uruguay; (A.S.); (M.C.)
| | - Domizia Donnini
- Department of Agricultural, Food and Environmental Science, University of Perugia, 06121 Perugia, Italy;
| | - Eduardo Nouhra
- Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Facultad de Ciencias Exactas, Físicas y Naturales (F.C.E.F. y N.), Universidad Nacional de Córdoba, Córdoba 5000, Argentina; (D.P.); (E.N.)
| |
Collapse
|
4
|
Zhang R, Yang Q, Yao X, Fang Z, Wu X, Lin Q, Qing Y. Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle. Front Nutr 2024; 11:1375386. [PMID: 38895661 PMCID: PMC11183293 DOI: 10.3389/fnut.2024.1375386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 05/22/2024] [Indexed: 06/21/2024] Open
Abstract
Chinese black truffle (Tuber indicum) is a hypogenous fungus of great value due to its distinctive aroma. In this study, both transcriptome and physicochemical analyses were performed to investigate the changes of nutrients and gene expression in truffle fruiting bodies during cold storage. The results of physicochemical analysis revealed the active metabolism of fruiting bodies in cold storage, showing the decreased contents of protein and soluble sugar, the variations in both polyphenol oxidase activity and total phenol content, and the detrimental effect of reactive oxygen species production caused by heavy metals (cadmium and lead) in truffles. Transcriptome analysis identified a total of 139,489 unigenes. Down-regulated expression of genes encoding the catalase-like domain-containing protein (katE), glutaredoxin protein (GRX), a copper/zinc superoxide dismutase (Sod_Cu), and aspartate aminotransferase (AAT) affected the degradation metabolism of intracellular oxides. Ribulose-5-phosphate-3-epimerase (RPE) was a key enzyme in response to oxidative stress in truffle cells through the pentose phosphate pathway (PPP). A total of 51,612 simple sequence repeats were identified, providing valuable resources for further genetic diversity analysis, molecular breeding, and genetic map-ping in T. indicum. Transcription factors GAL4 and SUF4-like protein were involved in glucose metabolism and histone methylation processes, respectively. Our study provided a fundamental characterization of the physicochemical and molecular variations in T. indicum during the cold storage at 4°C, providing strong experimental evidence to support the improvement of storage quality of T. indicum.
Collapse
Affiliation(s)
- Runji Zhang
- Key Laboratory of Panxi Featured Crops Research and Utilization, Xichang University, Xichang, China
| | - Qiuyue Yang
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Xin Yao
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Zhirong Fang
- College of Resources and Environment, Xichang University, Xichang, China
| | - Xia Wu
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Qiao Lin
- College of Agricultural Sciences, Xichang University, Xichang, China
| | - Yuan Qing
- Key Laboratory of Panxi Featured Crops Research and Utilization, Xichang University, Xichang, China
| |
Collapse
|
5
|
Piatti D, Marconi R, Caprioli G, Zannotti M, Giovannetti R, Sagratini G. White Acqualagna truffle (Tuber magnatum Pico): Evaluation of volatile and non-volatile profiles by GC-MS, sensory analyses and elemental composition by ICP-MS. Food Chem 2024; 439:138089. [PMID: 38070235 DOI: 10.1016/j.foodchem.2023.138089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/23/2023] [Accepted: 11/25/2023] [Indexed: 01/10/2024]
Abstract
The White Truffle is the most expensive edible underground mushroom. In this study the first characterization of the Acqualagna white truffle was delivered, taking into consideration the soil of origin and the human perception. The volatile profile was identified by GC-MS and compared with the descriptors obtained by sensory analysis. The non-volatile characterization was done using elemental composition by ICP-MS analysis, elemental analysis, and spectrophotometric assays. The volatile profile consists mainly of bis(methylthio)methane (78.72%) and other minor constituents, linked to seven odorant descriptors: garlic-like, nutty-like, geosmine-like, floral, mushroom-like, pungent and green/herbal. ICP-MS revealed that truffle has a higher content of K, P, S, Ca and Mg (97% of the elements investigated) and that it assimilates the Rare Earth Elements (REE) from the soil without discriminating them. In conclusion, this project is the first step for the enhancement of local food, linked to the territory conditions in which it is produced.
Collapse
Affiliation(s)
- Diletta Piatti
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Riccardo Marconi
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
| | - Marco Zannotti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Rita Giovannetti
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, Chemistry Division, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| |
Collapse
|
6
|
Ferreira I, Dias T, Mouazen AM, Cruz C. Using Science and Technology to Unveil The Hidden Delicacy Terfezia arenaria, a Desert Truffle. Foods 2023; 12:3527. [PMID: 37835181 PMCID: PMC10572273 DOI: 10.3390/foods12193527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 09/04/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria's nutritional and chemical composition and volatile profile. The nutritional analysis showed that T. arenaria is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle's volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for T. arenaria. T. arenaria's nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that T. arenaria's aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that T. arenaria is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of T. arenaria and ensure the quality and authenticity of this delicacy.
Collapse
Affiliation(s)
- Inês Ferreira
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| | - Teresa Dias
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| | - Abdul M. Mouazen
- Department of Environment, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;
| | - Cristina Cruz
- cE3c—Centre for Ecology, Evolution and Environmental Changes & CHANGE, Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Bloco C2, 1749-016 Lisboa, Portugal; (I.F.); (C.C.)
| |
Collapse
|
7
|
Korkmaz C, Hellal K, Taş Küçükaydın M, Çayan F, Küçükaydın S, Duru ME. Volatile Compound Profiling of Seven Tuber Species Using HS-SPME-GC-MS and Classification by a Chemometric Approach. ACS OMEGA 2023; 8:34111-34119. [PMID: 37744840 PMCID: PMC10515357 DOI: 10.1021/acsomega.3c05292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 08/21/2023] [Indexed: 09/26/2023]
Abstract
Edible mushrooms are important providers of nutrients and are well recognized for their particular organoleptic properties. The volatiles that Tuber releases serve purposes beyond simply appealing to our sense of smell. Truffles have different smells and tastes due to the fact that they contain different volatile components; therefore, aroma is essential in defining the organoleptic properties and quality of truffles. In this research, seven Tuber species, namely, Tuber ferrugineum, Tuber nitidum, Tuber excavatum, Tuber rufum, Tuber puberulum, Tuber aestivum, and Tuber borchii were selected. The primary objective of this study was to carry out the first in-depth investigation of the volatile compounds and chemometric analysis of seven truffle species from the Tuber genus that are grown in Turkey. The SPME headspace combined with GC-MS analysis identified 60 volatiles from different classes, with the abundance of terpenes being followed in a decreasing order by alcohols, aldehydes, sulfides, ketones, and other aromatic compounds. According to the chemometric analysis, methional, 3-methyl-4,5-dihydrothiophene, p-(methylthio) benzaldehyde, 3-octene, linalyl acetate, methyl caproate, and β-trans-ocimene could be highlighted as markers for T. borchii grown in Turkey. This investigation was conducted for the first time using T. ferrugineum, T. puberulum, and T. nitidum. The comparison of the volatile profile of these tubers' species displayed branded differences. Thus, the knowledge gained from this research may pave the way to identify the key aroma contributors in the chosen Tuber species.
Collapse
Affiliation(s)
- Cansu Korkmaz
- Department
of Biology, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Khaoula Hellal
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Meltem Taş Küçükaydın
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| | - Fatih Çayan
- Department
of Chemistry and Chemical Processing Technologies, Muğla Vocational
School, Muğla Sıtkı Koçman
University, 48000 Muğla, Turkey
| | - Selçuk Küçükaydın
- Department
of Medical Services and Techniques, Köyceğiz Vocational
School of Health Services, Muğla
Sıtkı Koçman University, 48800 Köyceğiz/Muğla, Turkey
| | - Mehmet Emin Duru
- Department
of Chemistry, Faculty of Science, Muğla
Sıtkı Koçman University, 48000 Muğla, Turkey
| |
Collapse
|
8
|
Tejedor-Calvo E, Marco P, Spègel P, Soler-Rivas C. Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO 2. Food Res Int 2023; 164:112422. [PMID: 36737997 DOI: 10.1016/j.foodres.2022.112422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 12/21/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
A supercritical fluid extraction methodology was used to extract flavoring and bioactive compounds from truffles. Some parameters such as CO2 flow rate (1-3 mg/mL), extraction time (15-90 min) and different trapping food matrices (grape seed oil, gelatin, agar agar and water) were optimized using response surface methodology to enhance extraction and trapping yields. The optimal conditions (2.27 mg/mL CO2 flow rate, 82.5 min when using 40 °C and 30 MPa, with 1 mL grape seed oil as trapping matrix) obtained with Tuber melanosporum were applied to three different truffle species: Terfezia claveryi, Tuber aestivum and Tuber indicum. A total of 32 metabolites were profiled in the extracts using ultra-high-performance supercritical fluid chromatography coupled to quadrupole time-of-flight mass spectrometry. Compounds such as brassicasterol ergosta-7,22-dienol, oleic and linoleic acid were found at similar amounts in all the extracts but other molecules (e.g. fungal sterols) showed a particular distribution depending on the specie studied and whether a trapping matrix was used at the SFE outlet.
Collapse
Affiliation(s)
- Eva Tejedor-Calvo
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Pedro Marco
- Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain
| | - Peter Spègel
- Department of Chemistry, Centre for Analysis and Synthesis, Lund University, Lund, Sweden
| | - Cristina Soler-Rivas
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| |
Collapse
|
9
|
Isolation and identification of compounds from truffle Reddellomyces westraliensis and their antioxidant, cytotoxic and enzyme inhibitory activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
10
|
In Vitro and In Vivo Antidiabetic Activity, Phenolic Content and Microscopical Characterization of Terfezia claveryi. Molecules 2022; 27:molecules27154843. [PMID: 35956793 PMCID: PMC9369677 DOI: 10.3390/molecules27154843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/15/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022] Open
Abstract
Terfezia claveryi (T. claveryi) is used by traditional healers in the Middle East region to treat several diseases, including diabetes. The present study evaluated the total phenolic and investigated the blood-glucose-lowering potential of different aqueous extracts of this selected truffle using in vitro and in vivo models. The phytochemical profile was examined using UPLC-MS. The macerate and the microwave-assisted extract were the richest in phenolic compounds. All T. claveryi extracts exhibited a remarkable α-glucosidase inhibitory effect in vitro, with an IC50 of 2.43, 3.26, 5.18 and 3.31 mg/mL for the aqueous microwave-assisted extract macerate, infusion and decoction, respectively. On the other hand, in the high-fat diet alloxan-induced diabetic mice model, all tested crude aqueous extracts exhibited a significant antihyperglycemic activity (p < 0.05). Four hours after the administration of the 250 mg/kg dose, the macerate was able to induce a 29.4% blood-glucose-lowering effect compared to a 24.8% reduction induced by the infusion, which was sustained for a further two hours. The hypoglycemic effect (29.3% and 32.4%) was also recorded six hours after the administration of the single dose 500 mg/kg of the macerate and the infusion, respectively. Truffle extracts exhibited antidiabetic activity both in vitro and in vivo, providing a rationale for the traditional use as a natural hypoglycemic.
Collapse
|
11
|
Tejedor-Calvo E, García-Barreda S, Sánchez S, Morte A, Siles-Sánchez MDLN, Soler-Rivas C, Santoyo S, Marco P. Application of Pressurized Liquid Extractions to Obtain Bioactive Compounds from Tuber aestivum and Terfezia claveryi. Foods 2022; 11:foods11030298. [PMID: 35159450 PMCID: PMC8834127 DOI: 10.3390/foods11030298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/15/2022] [Accepted: 01/20/2022] [Indexed: 11/16/2022] Open
Abstract
A PLE (pressurized liquid extraction) method was adjusted following a full-factorial experimental design to obtain bioactive-enriched fractions from Tuber aestivum and Terfezia claveryi. Temperature, time and solvent (water, ethanol and ethanol–water 1:1) parameters were investigated. The response variables investigated were: obtained yield and the levels of total carbohydrate (compounds, β-glucans, chitin, proteins, phenolic compounds and sterols). Principal component analysis indicated water solvent and high temperatures as more adequate parameters to extract polysaccharide-rich fractions (up to 68% of content), whereas ethanol was more suitable to extract fungal sterols (up to 12.5% of content). The fractions obtained at optimal conditions (16.7 MPa, 180 °C, 30 min) were able to protect Caco2 cells from free radical exposure, acting as antioxidants, and were able to reduce secretion of pro-inflammatory cytokines in vitro: IL-6 (50%), and TNFα (80% only T. claveryi ethanol extract), as well as reduce high inhibitory activity (T. aestivum IC50: 9.44 mG/mL).
Collapse
Affiliation(s)
- Eva Tejedor-Calvo
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Sergi García-Barreda
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Sergio Sánchez
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Asunción Morte
- Departamento de Biología Vegetal, Facultad de Biología, Campus de Espinardo, Universidad de Murcia, 30100 Murcia, Spain
| | - María de Las Nieves Siles-Sánchez
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Cristina Soler-Rivas
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Susana Santoyo
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Pedro Marco
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| |
Collapse
|
12
|
Saleh K, KIRBAĞ S, DALKILIÇ S. Inhibitory Effects of Terfezia (Ascomycota) Desert Truffles on PANC-1 Cell Growth Via Upregulation of the Pro-apoptotic Genes TP53, CDKN1A, and BAX, and Downregulation of the Anti-apoptotic Gene BCL2. Int J Med Mushrooms 2022; 24:61-70. [DOI: 10.1615/intjmedmushrooms.2022044383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
13
|
Shah N, Marathe SJ, Croce D, Ciardi M, Longo V, Juilus A, Shamekh S. An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation. Arch Microbiol 2021; 204:64. [DOI: 10.1007/s00203-021-02717-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 11/24/2022]
|
14
|
Shahidi F, Pinaffi-Langley ACC, Fuentes J, Speisky H, de Camargo AC. Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources. Free Radic Biol Med 2021; 176:312-321. [PMID: 34610363 DOI: 10.1016/j.freeradbiomed.2021.09.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 01/18/2023]
Abstract
Vitamin E comprises a group of vitamers that includes tocopherols and tocotrienols. They occur in four homologues according to the number and position of methyl groups attached to the chromanol ring. Vitamin E, a liposoluble antioxidant, may participate as an adjuvant in the prevention and treatment of cardiovascular, neurological, and aging-related diseases. Furthermore, vitamin E has applications in the food industry as a natural additive. In this contribution, the most recent information on the dietary sources of vitamin E, including common, novel, and unexplored sources, is presented. Common edible oils, such as those of corn, olive, palm, rice bran, and peanut, represent the most prominent sources of vitamin E. However, specialty and underutilized oils such as those obtained from tree nuts, fruit seeds, and by-products, emerge as novel sources of this important micronutrient. Complementary studies should examine the tocotrienol content of vitamin E dietary sources to better understand the different biological functions of these vitamers.
Collapse
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B3X9 Canada.
| | | | - Jocelyn Fuentes
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile; School of Kinesiology, Faculty of Medicine, Universidad Finis Terrae, Santiago, Chile
| | - Hernán Speisky
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile
| | - Adriano Costa de Camargo
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago, Chile.
| |
Collapse
|
15
|
Büntgen U, Peter M, Tegel W, Stobbe U, Elburg R, Sproll L, Molinier V, Čejka T, Isaac EL, Egli S. Eco-archaeological excavation techniques reveal snapshots of subterranean truffle growth. Fungal Biol 2021; 125:951-961. [PMID: 34776232 DOI: 10.1016/j.funbio.2021.09.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 08/28/2021] [Accepted: 09/02/2021] [Indexed: 02/01/2023]
Abstract
Despite its status as a highly-prized and coveted fungi in gastronomy, many aspects of the subterranean life cycle of the Burgundy truffle (Tuber aestivum) are still unknown, because in situ observations of the formation and maturation of truffle fruitbodies remain difficult. Here, we adopted a suite of archaeological fine-scale excavating techniques to provide unique spatiotemporal snapshots of Burgundy truffle growth at three sites in southern Germany. We also recorded the relative position, fresh weight, maturity level and genotype composition of all excavated fruitbodies. Varying by a factor of thousand, the fresh weight of 73 truffle ranged from 0.1 to 103.2 g, with individual maturity levels likely representing different life cycle stages from completely unripe to fully ripe and even decaying. While only a slightly positive relationship between fruitbody weight and maturity level was found, our results suggest that genetically distinct specimens can exhibit different life cycle stages at the same period of time and under the same environmental conditions. We therefore argue that truffles are likely able to grow, mature and ripe simultaneously between early summer and late winter of the following year. Our case study should encourage further eco-archaeological truffle excavations under different biogeographic settings and at different seasons of the year to gain deeper insights into the fungi's subterranean ecology. The expected cross-disciplinary findings will help truffle hunters and farmers to improve their harvest practices and management strategies.
Collapse
Affiliation(s)
- Ulf Büntgen
- Department of Geography, University of Cambridge, Cambridge, CB2 3EN, UK; Global Change Research Institute of the Czech Academy of Sciences (CzechGlobe), 603 00, Brno, Czech Republic; Department of Geography, Faculty of Science, Masaryk University, 611 37, Brno, Czech Republic; Swiss Federal Research Institute (WSL), 8903, Birmensdorf, Switzerland.
| | - Martina Peter
- Swiss Federal Research Institute (WSL), 8903, Birmensdorf, Switzerland
| | - Willy Tegel
- Chair of Forest Growth and Dendroecology, University of Freiburg, 79106, Freiburg i.Br., Germany
| | | | - Rengert Elburg
- Archaeological Heritage Office Saxony, 01109, Dresden, Germany
| | | | - Virginie Molinier
- Swiss Federal Research Institute (WSL), 8903, Birmensdorf, Switzerland
| | - Tomáš Čejka
- Global Change Research Institute of the Czech Academy of Sciences (CzechGlobe), 603 00, Brno, Czech Republic; Department of Geography, Faculty of Science, Masaryk University, 611 37, Brno, Czech Republic
| | - Elizabeth L Isaac
- Department of Geography, University of Cambridge, Cambridge, CB2 3EN, UK
| | - Simon Egli
- Swiss Federal Research Institute (WSL), 8903, Birmensdorf, Switzerland
| |
Collapse
|
16
|
Taş M, Küçükaydın S, Tel-Çayan G, Duru ME, Öztürk M, Türk M. Chemical constituents and their bioactivities from truffle Hysterangium inflatum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00993-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|