Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India
The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitami...
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| Veröffentlicht in: | Mycology 2016-10, Vol.7 (4), p.191-202 |
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| creator | Pavithra, Mundamoole Sridhar, Kandikere R. Greeshma, Ammatanda A. Tomita-Yokotani, Kaori |
| description | The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A
+
blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals. |
| doi_str_mv | 10.1080/21501203.2016.1260663 |
| format | Article |
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+
blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.</description><identifier>ISSN: 2150-1203</identifier><identifier>EISSN: 2150-1211</identifier><identifier>DOI: 10.1080/21501203.2016.1260663</identifier><identifier>PMID: 30123631</identifier><language>eng</language><publisher>England: Taylor & Francis</publisher><subject>Antioxidant ; antioxidant activity ; Antioxidants ; ascorbic acid ; Astraeus hygrometricus ; beta-carotene ; blood groups ; ectomycorrhizae ; flavonoids ; food security ; Food supply ; functional foods ; Functional foods & nutraceuticals ; gasteromycete ; heat treatment ; hemagglutinins ; India ; L-dopa ; lycopene ; monsoon season ; mushrooms ; nutraceutical value ; phytic acid ; pressure cooking ; principal component analysis ; tannins ; trees ; tribes ; trypsin</subject><ispartof>Mycology, 2016-10, Vol.7 (4), p.191-202</ispartof><rights>2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. 2016</rights><rights>2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.</rights><rights>2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. 2016 The Author(s)</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5433-315fd358adaa0b155307d8ad1ae8eab8a0e19825e39281a1cc308002023ac03e3</citedby><cites>FETCH-LOGICAL-c5433-315fd358adaa0b155307d8ad1ae8eab8a0e19825e39281a1cc308002023ac03e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6059103/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6059103/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,2096,27479,27901,27902,53766,53768,59116,59117</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30123631$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pavithra, Mundamoole</creatorcontrib><creatorcontrib>Sridhar, Kandikere R.</creatorcontrib><creatorcontrib>Greeshma, Ammatanda A.</creatorcontrib><creatorcontrib>Tomita-Yokotani, Kaori</creatorcontrib><title>Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India</title><title>Mycology</title><addtitle>Mycology</addtitle><description>The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A
+
blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.</description><subject>Antioxidant</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>ascorbic acid</subject><subject>Astraeus hygrometricus</subject><subject>beta-carotene</subject><subject>blood groups</subject><subject>ectomycorrhizae</subject><subject>flavonoids</subject><subject>food security</subject><subject>Food supply</subject><subject>functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>gasteromycete</subject><subject>heat treatment</subject><subject>hemagglutinins</subject><subject>India</subject><subject>L-dopa</subject><subject>lycopene</subject><subject>monsoon season</subject><subject>mushrooms</subject><subject>nutraceutical value</subject><subject>phytic acid</subject><subject>pressure cooking</subject><subject>principal component analysis</subject><subject>tannins</subject><subject>trees</subject><subject>tribes</subject><subject>trypsin</subject><issn>2150-1203</issn><issn>2150-1211</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNqNkk1vEzEQhlcIRKvSnwBaiQuXhBlPvLEviFLxEakSh8LZmni9iaPddbB3G_Xf45A0ohwAX2yPn3mtmXmL4iXCFEHBW4ESUABNBWA1RVFBVdGT4nwfn6BAfHo6A50VlyltIC8SGir5vDijnE0V4Xlx-8EHtoO_c-U2DK4fPLdlaMph7cqdb-uyG9M6htCVV2mI7MZUru9XMXRuiN7mm-_L2zAO68nOpaFc9LXnF8WzhtvkLo_7RfH908dv118mN18_L66vbiZWzogmhLKpSSqumWGJUhLM63xDdsrxUjE41EpIR1ooZLSWcu0gQBBbIEcXxeKgWwfemG30Hcd7E9ibX4EQV4bj4G3rTEPNXFFdOatmM6iA2c4qpfIPitHpvda7g9Z2XHautrkTkdtHoo9fer82q3BnKpAagbLAm6NADD_G3AvT-WRd23LvwpiMAA1CKyT1H2iuUuX54T9R1IBz0lrqjL7-A92EMfZ5AAaVxKwGM5kpeaBsDClF15xKRDB7b5kHb5m9t8zRWznv1e_9OWU9OCkD7w-A75sQO96F2NZm4Ps2xCZyb30y9Pc_fgJS29ul</recordid><startdate>20161001</startdate><enddate>20161001</enddate><creator>Pavithra, Mundamoole</creator><creator>Sridhar, Kandikere R.</creator><creator>Greeshma, Ammatanda A.</creator><creator>Tomita-Yokotani, Kaori</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><scope>M7N</scope><scope>7S9</scope><scope>L.6</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20161001</creationdate><title>Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India</title><author>Pavithra, Mundamoole ; Sridhar, Kandikere R. ; Greeshma, Ammatanda A. ; Tomita-Yokotani, Kaori</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5433-315fd358adaa0b155307d8ad1ae8eab8a0e19825e39281a1cc308002023ac03e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Antioxidant</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>ascorbic acid</topic><topic>Astraeus hygrometricus</topic><topic>beta-carotene</topic><topic>blood groups</topic><topic>ectomycorrhizae</topic><topic>flavonoids</topic><topic>food security</topic><topic>Food supply</topic><topic>functional foods</topic><topic>Functional foods & nutraceuticals</topic><topic>gasteromycete</topic><topic>heat treatment</topic><topic>hemagglutinins</topic><topic>India</topic><topic>L-dopa</topic><topic>lycopene</topic><topic>monsoon season</topic><topic>mushrooms</topic><topic>nutraceutical value</topic><topic>phytic acid</topic><topic>pressure cooking</topic><topic>principal component analysis</topic><topic>tannins</topic><topic>trees</topic><topic>tribes</topic><topic>trypsin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pavithra, Mundamoole</creatorcontrib><creatorcontrib>Sridhar, Kandikere R.</creatorcontrib><creatorcontrib>Greeshma, Ammatanda A.</creatorcontrib><creatorcontrib>Tomita-Yokotani, Kaori</creatorcontrib><collection>Taylor & Francis Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Mycology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pavithra, Mundamoole</au><au>Sridhar, Kandikere R.</au><au>Greeshma, Ammatanda A.</au><au>Tomita-Yokotani, Kaori</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India</atitle><jtitle>Mycology</jtitle><addtitle>Mycology</addtitle><date>2016-10-01</date><risdate>2016</risdate><volume>7</volume><issue>4</issue><spage>191</spage><epage>202</epage><pages>191-202</pages><issn>2150-1203</issn><eissn>2150-1211</eissn><abstract>The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A
+
blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.</abstract><cop>England</cop><pub>Taylor & Francis</pub><pmid>30123631</pmid><doi>10.1080/21501203.2016.1260663</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidant antioxidant activity Antioxidants ascorbic acid Astraeus hygrometricus beta-carotene blood groups ectomycorrhizae flavonoids food security Food supply functional foods Functional foods & nutraceuticals gasteromycete heat treatment hemagglutinins India L-dopa lycopene monsoon season mushrooms nutraceutical value phytic acid pressure cooking principal component analysis tannins trees tribes trypsin |
| title | Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India |
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