Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay

Abstract

In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.

Use of mushrooms as antioxidants in a lipid oxidation model under indirect and direct oxidation tests: ethanolic extracts of Ganoderma resinaceum and Phlebopus bruchii

“…Additionally, mushrooms from native Nothofagus Patagonian forests exhibited similar values 28 . In Phlebopus species, the phenolic content of P. beniensis ranges from 17 to 87 mg GAE g −1 extract, depending on the extraction method used 21 …”

“…28 In Phlebopus species, the phenolic content of P. beniensis ranges from 17 to 87 mg GAE g −1 extract, depending on the extraction method used. 21 The variations observed among the species may be attributed to differences in their growth environment and genetic factors, which could affect the quantity and composition of bioactive molecules present in the mushrooms. 38 Clearly, the antioxidant properties of the extracts are influenced by several factors, such as the hydrophilic-lipophilic balance of the compounds present in the extract, the chemical environment, the analytical test employed, and the chemical properties and structures of the active compounds.…”

“…Its potential incorporation as a food preservative or additive in the near future could be of interest. 21 The present study aims to determine the antioxidant activity of mushroom extracts using an accelerated oxidation assay at 60 °C with a bulk oil matrix. The potential use of these extracts in preventing food lipid oxidation will also be established.…”

“…Although other species within the genus have been recently studied and biochemically characterised, the antioxidant activity and chemical composition of P. bruchii have not been investigated. Its potential incorporation as a food preservative or additive in the near future could be of interest 21 …”

Macrofungi as Medicinal Resources in Uzbekistan: Biodiversity, Ethnomycology, and Ethnomedicinal Practices

“…Scientists are currently focusing on macrofungi, specifically a group of poroids that have antitumor effects and help boost the immune system. Today, polysaccharides are the main constituents of some medicines and nutritional supplements well-known worldwide including in Southeast Asia [ 17 , 18 , 19 , 20 , 21 ].…”