Poster

Mycochemical study of polysaccharides from the edible mushroom Cortinarius caperatus (Gypsy mushroom)

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Abstract

Among basidiomycete molecules, cell wall polysaccharides have been recognized as a major class of bioactive constituents. They are safe molecules and they have a wide spectrum of biological activities, such as immunostimulatory and antioxidant, therefore they possess a prominent role in health benefits coming from mushroom consumption. These properties make mushroom polysaccharides potential candidates for nutraceutical applications and bioactive ingredients production. Fractionation of the hot aqueous extract of Cortinarius caperatus led to isolation of two fractions characterized by spectroscopic analyses (1H-NMR, 13C-NMR, DEPT, 1H-1H COSY, DQCOSY, HSQC, HMBC and HMQC), mass spectrometry (EI-MS, ESI-MS), infrared spectroscopy (FT-IR), chemical reactions of hydrolysis and derivatization followed by GC and HPLC analyses. This mycochemical study revealed a water-soluble fraction characterized as a β-(1-6)-D-glucan, whose presence inside C. capratus has never, to the best of our knowledge, been reported before. Moreover, a water-insoluble fraction purified has been characterized as a branched α-(1-6)-D-glucan with mixed linkages. The antioxidant activity of the soluble polysaccharide fraction has been evaluated as radical-scavenging activity with the DPPH test, the β-(1-6)-D-glucan showed significant antioxidant activity.

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Throughout history, mushrooms have occupied an inseparable part of the diet in many countries. Mushrooms are considered a rich source of phytonutrients such as polysaccharides, dietary fibers, and other micronutrients, in addition to various essential amino acids, which are building blocks of vital proteins. In general, mushrooms offer a wide range of health benefits with a large spectrum of pharmacological properties, including antidiabetic, antioxidative, antiviral, antibacterial, osteoprotective, nephroprotective, hepatoprotective, etc. Both wild edible and medicinal mushrooms possess strong therapeutic and biological activities, which are evident from their in vivo and in vitro assays. The multifunctional activities of the mushroom extracts and the targeted potential of each of the compounds in the extracts have a broad range of applications, especially in the healing and repair of various organs and cells in humans. Owing to the presence of the aforementioned properties and rich phytocomposition, mushrooms are being used in the production of nutraceuticals and pharmaceuticals. This review aims to provide a clear insight on the commercially cultivated, wild edible, and medicinal mushrooms with comprehensive information on their phytochemical constituents and properties as part of food and medicine for futuristic exploitation. Future outlook and prospective challenges associated with the cultivation and processing of these medicinal mushrooms as functional foods are also discussed.
Chapter
Mushrooms are considered as one of most diverse, ecologically substantial, and economically important species on Earth. They are treasured with distinctive taste and flavour, which make them important inclusions for human diet. The edible and medicinal mushrooms are consumed traditionally by ancient civilizations not only as a food source but also as an important medicinal source. During last few decades researchers have documented the details of their chemical constituents, nutritional importance and medicinal properties. Mushrooms contain high nutraceutical value, significant proximate content, minerals and essential bioactive compounds (proteins, alkaloids, lectins, peptides, phenolics, polysaccharides, terpenoids, steroids, etc.) which possess numerous medicinal/therapeutic effects (anti-tumour, anti-bacterial, anti-inflammatory, anti-oxidant, anti-fungal, hepatoprotective, anti-viral, cytotoxic, etc.). However, the therapeutic and biotechnological potential of mushrooms (cultivated or wild) has not been extensively explored. The present chapter discusses the nutraceutical, proximate content, mineral and bioactive component of beneficial mushrooms so that these can be better harnessed for the society.
Chapter
Historical data and current research in Italy reveal the permanent interest of people and scientists toward the importance of fungi as functional food and medicine. This chapter reports the main studies on medicinal mushrooms carried out by Italian researchers on the antibacterial activity, the characterization of β-glucans content, antitumor activity, Alzheimer’s disease, characterization of bioactive compounds, antimicrobial activity, dietary supplementation, chemical contents, and animal health. Currently, in vitro experiments are prevalent with respect to clinical trials on human and animals.
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