Secrets of Flavonoid Synthesis in Mushroom Cells

Abstract

Flavonoids are chemical compounds that occur widely across the plant kingdom. They are considered valuable food additives with pro-health properties, and their sources have also been identified in other kingdoms. Especially interesting is the ability of edible mushrooms to synthesize flavonoids. Mushrooms are usually defined as a group of fungal species capable of producing macroscopic fruiting bodies, and there are many articles considering the content of flavonoids in this group of fungi. Whereas the synthesis of flavonoids was revealed in mycelial cells, the ability of mushroom fruiting bodies to produce flavonoids does not seem to be clearly resolved. This article, as an overview of the latest key scientific findings on flavonoids in mushrooms, outlines and organizes the current state of knowledge on the ability of mushroom fruiting bodies to synthesize this important group of compounds for vital processes. Putting the puzzle of the current state of knowledge on flavonoid biosynthesis in mushroom cells together, we propose a universal scheme of studies to unambiguously decide whether the fruiting bodies of individual mushrooms are capable of synthesizing flavonoids.

Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

“…Flavonoids are a class of yellow pigments that contain a C6–C3–C6 backbone ( Lewandowska et al, 2016 ). Numerous studies have reported the presence of flavonoids in mushroom extracts from a variety of species ( Pukalski and Latowski, 2022 ; Wang et al, 2022a ). It is noteworthy that the total flavonoid content is nearly fifty percent of the total phenolic content, and that their distribution patterns remain the same, although no significant difference was observed between these three mushrooms.…”

Detoxification of Cadmium on Albino Rats (Rattus norvegicus) with Natural Chelator of Fruiting Body Extract of Ganoderma lucidum

“…The GC-MS method can be used for nonpolar and volatile compounds analysis, such as fatty acids, essential oil and terpene (Jiang et al, 2016). The phenolic compounds like flavonoid only detected by LC-MS method (Pukalski & Latowski, 2022).…”

Effect of Lentinus sajor-caju on the chemical composition and antioxidant activity of highland barley straw under solid-state fermentation

“…Notably, however, whether mycelia can produce flavonoids remains controversial. Although flavonoid synthesis has been detected in mycelial cells, it remains unresolved whether fruiting bodies have a similar ability ( Pukalski and Latowski, 2022 ). In this study, the total antioxidant capacity of the fermentation substrate was related to flavonoid abundance.…”