An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation

Shah, Nirali N.; Marathe, Sandesh J.; Croce, Della; Ciardi, Marco; Longo, Vincezo; Juilus, Arvay; Shamekh, Salem

doi:10.1007/s00203-021-02717-5

Cited by 6 publications

(9 citation statements)

References 52 publications

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“…Truffles are among the most appreciated edible fungi worldwide; therefore, there is great interest in this research field. In recent decades, research has been conducted on submerged fermentation of fungal mycelia to address the time-and skill-intensive process of truffle cultivation [12,13]. Several research groups have conducted cultivation optimization studies for submerged fermentation of truffle mycelia [25,26].…”

Section: Sp1 Is a New Mycelial Isolate Of Tuber Borchiimentioning

confidence: 99%

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Transcriptome Metabolic Characterization of Tuber borchii SP1, a New Spanish Strain for In Vitro Studies of the Bianchetto Truffle

Tomazeli¹,

Alfaro²,

Zambonelli³

et al. 2023

Preprint

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Truffles are ascomycete hypogeous fungi belonging to the Tuberaceae family of the Pezizales order that grow in ectomycorrhizal symbiosis with tree roots and are known for their peculiar aromas and flavors. Axenic culture of truffle mycelium is problematic because it is not possible in many cases, and the growth rate is meager when it is possible. This limitation prompts searching and characterizing new strains that can be handled in laboratory conditions for basic and applied studies. In this work, a new strain of Tuber borchii (strain SP1) has been isolated and cultured, and its transcriptome has been analyzed under different in vitro culture conditions. The results show that the best T. borchii SP1 growth was obtained using maltose-enriched cultures made with soft-agar and in static submerged cultures made at 22ºC. The transcriptome analysis of this strain cultured in different media indicated that most of the gene transcription effort is due to a limited number of genes (20% of genes account for 80% of the transcription), that the transcription profile of the central metabolism genes was similar in the different conditions analyzed with a transcription signal detected for around 80% of the annotated genes. The gene expression profile suggests that T. borchii uses a fermentative rather than respiratory metabolism, even in aerobic conditions. Finally, there is a reduced expression of genes belonging to secondary metabolite clusters, whereas there is a significative transcription of those involved in producing volatile aromatic compounds.

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Section: Sp1 Is a New Mycelial Isolate Of Tuber Borchiimentioning

confidence: 99%

“…The Tuber fruiting bodies can be grown naturally and semi-artificially. However, natural truffle production has decreased over time, increasing its price [12,13]. The semi-artificial cultivation requires the controlled mycorrhization of appropriate tree seedlings using Tuber mycelium or spores, which must be planted in suitable soils [14].…”

Section: Introductionmentioning

confidence: 99%

Transcriptome Metabolic Characterization of Tuber borchii SP1, a New Spanish Strain for In Vitro Studies of the Bianchetto Truffle

Tomazeli¹,

Alfaro²,

Zambonelli³

et al. 2023

Preprint

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“…[2,3]. Truffles are globally known as the most economically valuable edible fungi due to their distinctive taste, aroma, and nutritional characteristics [1,4]. They are a great source of vitamins, minerals, essential amino acids, polysaccharides, phenolic compounds, essential fatty acids, sterols, sphingolipids, and androstanolone.…”

Section: Introductionmentioning

confidence: 99%

“…It is a whitish truffle that can be found throughout Europe thriving in both sub-alkaline and acidic soils in climates ranging from cold temperate to Mediterranean. The host trees and shrubs for its growth include oak, poplar, strawberry, and pine, among others [4]. Its ecological attributes and the gastronomic properties of its fruiting bodies contribute to its significance.…”

Section: Introductionmentioning

confidence: 99%

“…[16]. Additionally, harvesting the truffle fruiting body is a time-consuming and laborious process, with inconsistency in truffle quality, and typically takes 4 to 12 years [4]. Therefore, to address the growing global market demand and reduce the overexploitation of natural truffles, which is endangering the species, in-depth research is being carried out on the semi-artificial cultivation of truffle fruiting bodies.…”

Section: Introductionmentioning

confidence: 99%

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High-Molecular-Weight Exopolysaccharides Production from Tuber borchii Cultivated by Submerged Fermentation

Chen

Nargotra

Kuo

et al. 2023

IJMS

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Truffles are known worldwide for their peculiar taste, aroma, and nutritious properties, which increase their economic value. However, due to the challenges associated with the natural cultivation of truffles, including cost and time, submerged fermentation has turned out to be a potential alternative. Therefore, in the current study, the cultivation of Tuber borchii in submerged fermentation was executed to enhance the production of mycelial biomass, exopolysaccharides (EPSs), and intracellular polysaccharides (IPSs). The mycelial growth and EPS and IPS production was greatly impacted by the choice and concentration of the screened carbon and nitrogen sources. The results showed that sucrose (80 g/L) and yeast extract (20 g/L) yielded maximum mycelial biomass (5.38 ± 0.01 g/L), EPS (0.70 ± 0.02 g/L), and IPS (1.76 ± 0.01 g/L). The time course analysis of truffle growth revealed that the highest growth and EPS and IPS production was observed on the 28th day of the submerged fermentation. Molecular weight analysis performed by the gel permeation chromatography method revealed a high proportion of high-molecular-weight EPS when 20 g/L yeast extract was used as media and the NaOH extraction step was carried out. Moreover, structural analysis of the EPS using Fourier-transform infrared spectroscopy (FTIR) confirmed that the EPS was β-(1–3)-glucan, which is known for its biomedical properties, including anti-cancer and anti-microbial activities. To the best of our knowledge, this study represents the first FTIR analysis for the structural characterization of β-(1–3)-glucan (EPS) produced from Tuber borchii grown in submerged fermentation.

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Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure

Capcarova,

Frigenti,

Arvay

et al. 2023

Biol Trace Elem Res

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The aim of this study was to determinate the content of some elements in a specific dairy product, mozzarella, in a particular area of western Slovakia and to evaluate the estimation of the risk to the consumers based on the contribution to the provisional tolerable weekly intake. The consumption of mozzarella can contribute to the intake of important elements in the diet, such as calcium and magnesium, along with others. The contents of some toxic and trace elements were low and have not exceeded the permitted limit. In addition, the contribution to PTWI was found to be very low, which means that the consumption of mozzarella possesses no risk to humans. It is concluded that the data obtained in this study can help as a valuable addition to methodological and scientific material in the field of food safety of dairy products and their positive impact on human health.

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An investigation of the antioxidant potential and bioaccumulated minerals in Tuber borchii and Tuber maculatum mycelia obtained by submerged fermentation

Cited by 6 publications

References 52 publications

Transcriptome Metabolic Characterization of <em>Tuber borchii</em> SP1, a New Spanish Strain for<em> In Vitro</em> Studies of the Bianchetto Truffle

Transcriptome Metabolic Characterization of <em>Tuber borchii</em> SP1, a New Spanish Strain for<em> In Vitro</em> Studies of the Bianchetto Truffle

High-Molecular-Weight Exopolysaccharides Production from Tuber borchii Cultivated by Submerged Fermentation

Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure

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