Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

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.

Biodiversity of Astraeus asiaticus, a Wild Indigenous Edible Mushroom, in the Forests of Bankura District, West Bengal and Its Antioxidant Property

“…Mushrooms contain high amounts of antioxidant compounds (Chun et al, 2021;Shaffiqueet et al, 2021;Wani et al, 2010). The antioxidant activity of A. hygrometricus was demonstrated previously (Mandal et al, 2015, Pavithra et al, 2016.…”

Actividad antimicrobiana, contenido de compuestos fenólicos y capacidad antioxidante de cuatro hongos macromicetos comestibles de Chihuahua, México

“…Astraeus hygrometricus was the species with the lowest content of total phenols (1.54 mg GAE/g DW) compared to the other species analyzed. These differences are mainly attributed to the extraction methods, due to the treatment of the carpophores with boiled water before quantification, maximizing the extraction of the compounds, since cooking results in an increase in total phenols (Pavithra, Sridhar, Greeshma & Tomita-Yokotani, 2016).…”

Isaria tenuipes Peck, an entomopathogenic fungus from Darjeeling Himalaya: Evaluation of in-vitro antiproliferative and antioxidant potential of its mycelium extract

“…Thus, the total phenolics may be mainly responsible for antioxidant activity. Likewise, the extract also possesses flavonoids, which are capable of exerting anti-diabetic, antiinflammatory, hepatoprotective, and cardioprotective properties [37,38]. However, studies on flavonoid contents on mushrooms are scanty [39,40].…”