Nutritional value and biological properties of Chilean wild and commercial edible mushrooms

Jacinto-Azevedo, Benicio; Valderrama, Natalia; Henríquez, Karem; Aranda, Mario; Aqueveque, Pedro

doi:10.1016/j.foodchem.2021.129651

Cited by 67 publications

(62 citation statements)

References 33 publications

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“…The wild edible mushroom has always been favored by people for its unique taste, flavor and nutritional value [ 2 ]. Of these wild edible fungi, some have been used as medications due to their special compounds, such as terpenes, phenolic substances, ceramides, lactones, etc., which are beneficial to the body [ 3 , 4 ]. The huge land areas in China provide highly diverse habitats for macrofungi, especially in northeast and southwest China and Tibet.…”

Section: Introductionmentioning

confidence: 99%

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Geng

Zhang

Yang

et al. 2022

Genes

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Gomphus purpuraceus (Iwade) Yokoyama is a species of wild fungi that grows in southwest China, considered an edible and medicinal fungus with potential commercial prospects. However, the detailed mechanisms related to the development of mycelium and the formation of the fruiting body are unclear. To obtain a comprehensive overview of genetic features, whole-genome and comparative genomics analyses of G. purpuraceus were performed. High-quality DNA was extracted from the mycelium, which was isolated from a fresh fruiting body of G. purpuraceus. The DNA sample was subjected to sequencing using Illumina and Oxford Nanopore sequencing platforms. A genome assembly totaling 40.15 Mb in 50 contigs with an N50 length of 2.06 Mb was generated, and 8705 putative predicted genes were found. Subsequently, phylogenetic analysis revealed a close evolutionary relationship between G. purpuraceus and Gomphus bonarii. Moreover, a total of 403 carbohydrate-active enzymes (CAZymes) were identified in G. purpuraceus, which included 147 glycoside hydrolases (GHs), 85 glycosyl transferases (GTs), 8 polysaccharide lyases (PLs), 76 carbohydrate esterases (CEs), 57 auxiliary activities (AAs) and 30 carbohydrate-binding modules (CBMs). Compared with the other 13 fungi (Laccaria bicolor, Russula virescens, Boletus edulis, etc.), the number and distribution of CAZymes in G. purpuraceus were similar to other mycorrhizal fungi. Furthermore, the optimization of culture medium for G. purpuraceus showed the efficient utilization of disaccharides such as sucrose and maltose. The genome of G. purpuraceus provides new insights into its niche, food applications and potential artificial domestication.

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Section: Introductionmentioning

confidence: 99%

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Geng

Zhang

Yang

et al. 2022

Genes

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“…Mushrooms have been consumed by human for thousands of years. There are about 2000 species of mushrooms in nature, but only a few of them can be eaten or used as medicine 1 . After long‐term observation of the growing conditions of mushrooms, humans have cultivated them successfully, and they continuously strive to cultivate mushrooms on a commercial scale.…”

Section: Introductionmentioning

confidence: 99%

Valorization of mushroom by‐products: a review

2022

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With the rapid growth of the global economy and the global population, the production of solid waste has increased remarkably. Mushrooms are gaining popularity among researchers for their ability to turn waste into nutrients. However, a large number of by‐products are produced during the industrial processing of mushrooms. Traditional waste management, focusing on the utilization and disposal of mushroom by‐products, has attracted the attention of researchers. Meanwhile, the circular economy has become a multidisciplinary research field, and the valorization of mushroom by‐products is a very important part of circular economy research. Various mushroom by‐products of mushroom are reviewed in this paper. By‐products are used in food as raw materials or functional components, in livestock and poultry feed after grinding/fermentation, and as electrochemical materials and papermaking materials. The by‐products can also be used to produce ethanol and other biological sources of energy, as absorbing substances in sewage treatment, and as fertilizer in soil amendment. Mushroom processing by‐products can be applied in various fields. To improve production efficiency, new extraction technology (including supercritical fluid technology and microwave extraction technology) can be adopted to increase the bioactive substance content in the by‐products. Choosing appropriate processing temperature, time, and other processing conditions can also enhance product quality. Finally, more research is needed on the cost‐effective utilization of the by‐products and the feasibility of industrialization. © 2022 Society of Chemical Industry.

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“…Edible mushrooms are traditionally consumed as food and medicinal products, but more recently, their demand has increased not only for their nutritional characteristics but also for their unique sensory qualities (Sun et al ., 2020) and numerous health benefits (Kumar, 2020). They are an appreciated nutritional source due to their low calorific value and their high carbohydrate content, valuable proteins, dietary fibre, minerals (high level of K and P, low Na levels and considerable amounts of some microelements as Cu, Pb and Fe; Gąsecka et al ., 2021) and vitamins, such as vitamin D (Guo et al ., 2019), low‐fat contents with high levels of polyunsaturated fatty acids (Jacinto‐Acevedo et al ., 2021) and, also, secondary metabolites such as alkaloids, phenolic compounds and betalains (Rodrigues Barbosa et al ., 2020). It should also be noted that toxic compounds were identified in species traditionally considered edible so that scientific evidence in this field is relevant in order to prevent myotoxicity effects (Nieminen & Mustonen, 2020).…”

Section: Introductionmentioning

confidence: 99%

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

López‐Hortas

Flórez‐Fernández

Torres

et al. 2022

Int J of Food Sci Tech

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The traditional and growing importance of mushrooms due to their rich composition in nutritive and bioactive compounds converts the whole feedstock and their fractions into versatile attractive ingredients for food and nutraceuticals. The processing conditions are critically relevant to selectively recover highvaluable compounds in a sustainable way. This short review, covering scientific papers published in the last 2 years, offers an updated vision of the study and applications of edible mushroom bioactive compounds, covering aspects in relation to the novelties in the cultivation, isolation, identification, characterisation of chemical and biological properties, extraction technologies and purification, as well as food applications, particularly in novel foods.

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Nutritional value and biological properties of Chilean wild and commercial edible mushrooms

Cited by 67 publications

References 33 publications

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Whole-Genome Sequencing and Comparative Genomics Analysis of the Wild Edible Mushroom (Gomphus purpuraceus) Provide Insights into Its Potential Food Application and Artificial Domestication

Valorization of mushroom by‐products: a review

Update on potential of edible mushrooms: high‐value compounds, extraction strategies and bioactive properties

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