Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis

Abstract

Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as "huitlacoche" and evaluated as an edible mushroom. The present study was conducted to examine nutritional characteristics of this mushroom. In the study, smutty cobs naturally infected by U. maydis were randomly gleaned from plants in maize producing areas in the Mediterranean region of Turkey, in 2015. Huitlacoche was analyzed in terms of proximate composition, fatty acids, mineral elements, total phenolic and flavonoid matters and antioxidant activity. Average protein content was 12%, while fatty acids ranged from 0.44 to 42.49% (dry basis). Of the 11 fatty acids, oleic and linoleic acids had the highest percentages. Phosphorus (342.07 mg/kg) and magnesium (262.69 mg/kg) were found in high quantities. As for total phenolic and flavonoid matters were 113.11 mg GAE/kg and 28.51 mg CE/kg, respectively. The study suggests that huitlacoche has numerous good nutritional features for human diet, thus, it can be evaluated as a valuable food source in international cuisines.Keywords: edible mushroom; food properties; maize smut fungus.Practical Application: Promoting huitlacoche as a functional food for human diet.

Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material

“…The energy supply was calculated, reaching a value of 248.53 cal/100 g. In comparison to other studies related to chemical characterization of huitlacoche, Beas, Loarca, Guzmán, Rodriguez, Vasco, & Guevara (2011) , reported an average protein content of 12.4%, 2.9% of crude fat, moisture of 80–86%, total dietary fibre of 54–65%, insoluble dietary fibre of 47–49% and soluble dietary fibre of 8.6–12.5%. From their findings, Aydoğdu & Gölükçü (2017) cited 90% of moisture, 12% of crude protein, 1.8% of total fat and 45% of carbohydrate. The differences observed for the chemical composition of huitlacoche are attributed to the variety of maize and the state of development in which the fungus is harvested, as well as agronomic conditions.…”

“…In comparison to other studies, Beas, Loarca, Guzmán, Rodriguez, Vasco, & Guevara, (2011) , reported soluble phenols at a range of 390–640 mg GAE/100 g. When their methanolic extracts were compared to the commercial antioxidant BHT, the authors referred a higher antiradical activity. Aydoğdu & Gölükçü (2017) quantified a total phenolic matter of 113.11 mg GAE/kg dry sample, antioxidant activity, IC50 of 186.44 mg/mg DPPH, for 10 mL methanol:water (80:20) extracts after 1 h at 180 rpm. Salazar-López, Martínez-Saldaña, Reynoso-Camacho, Chávez-Morales, Sandoval-Cardoso, & Guevara-Lara, (2017) , reported two groups of ethanolic extracts: non-concentrated and concentrated.…”

Mycosarcoma Maydis (Ustilago Maydis) – Benefits and Harmful Effects of the Phytopathogenic Fungus for Humans

“…The fungus is sometimes called "huitlacoche", "maizteca mushroom", "Mexican truffle", "Azteca Caviar" due to its unique, unusual flavour. Young smut galls are edible and treated as delicacy in Latin American countries and Turkey [5,22]. Moreover, given its high content of bioactive compounds, the species exhibits health-enhancing properties [22,23].…”

“…Young smut galls are edible and treated as delicacy in Latin American countries and Turkey [5,22]. Moreover, given its high content of bioactive compounds, the species exhibits health-enhancing properties [22,23]. It contains large amounts of protein (12% dry base) and low-fat content (up to 6.5 % dry base); hence, it can be used in vegetarian and low-calorie diets [23].…”

“…Additionally, it contains large amounts of important minerals: magnesium, phosphorus, calcium, and sodium [23]. The number of bioactive compounds in M. maydis depends on the variety of maize and the time of harvesting galls; it changes (decreases) during thermal processing [22]. In Mexico, M. maydis represents a group of medicinal mushrooms and is used for treating numerous illnesses.…”