Black Trumpet, <i>Craterellus cornucopioides</i> (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity

Abstract

Nutritional value and chemical composition, including the content of vitamins, fatty acids, 5'-nucleotides and nucleosides and amino acids, as well as biological activities, including antioxidant, angiotensin converting enzyme (ACE) inhibitory and cytotoxic activity of black trumpet (Craterellus cornucopioides (L.) Pers.) were tested in vitro. C. cornucopioides was low in energy, fat and carbohydrate contents, but rich in dietary fibre, especially β-glucan as well as niacin and α-tocopherol. The content of essential and non-essential free amino acids was 1.49 and 5.48 mg/g dry weight (dw). The nucleosides and 5'-nucleotides were determined at 1.84 and 3.99 mg/g dw, respectively. The share of unsaturated fatty acids (UFAs) was 75.92% with oleic acid as the major UFA. Cyclohexane and dichloromethane extracts expressed significant cytotoxic activity against selected cell lines, human epithelial cervical cancer cells (HeLa), adenocarcinomic human alveolar basal epithelial cells (A549), colorectal cancer cells (LS174) and normal MRC-5 human embryonic lung fibroblast cells (IC 50 of 78.3-155.6 μg/mL). ACE inhibitory activity of the aqueous extract was strong with an IC 50 of 0.74 μg/mL. It can be concluded that black trumpet is a good source of nutrients, such as vitamins, dietary fibres, amino acids, nucleotides and fatty acids, which contribute to the overall nutritional value of this fungus with potential for ACE inhibitory activity and use in anti-hypertensive diet.

Comprehensive Review of Functional and Nutraceutical Properties of Craterellus cornucopioides (L.) Pers.

“…Phenolic compounds described in the composition of C. cornucopioides are included in different classes such as phenolic acids (e.g., ferulic, gallic, p-hydroxybenzoic, protocatechuic, chlorogenic, caffeic, syringic, and rosmarinic acids), flavonols (e.g., rutin, quercetin, myricetin), flavan-3-ols (e.g., catechin, epicatechin, epigallocatechin gallate) and stilbenes (e.g., t-resveratrol, piceatannol), and their concentrations vary in relation to the extract type, i.e., whether they are alcoholic (methanolic, ethanolic) or aqueous extracts [ 8 , 11 , 15 , 19 , 20 , 21 , 22 , 23 ].…”

“…One of the most important classes among these compounds is represented by vitamins, belonging to both of the traditionally categorized groups: water-soluble (e.g., vitamin C, vitamins of the B complex (B1, B2, B3, B6, B12)) and fat-soluble (e.g., vitamins A, D3, and E) vitamins. These essential, non-caloric, organic micronutrients were isolated from the C. cornucopioides methanolic, cyclohexane, or dichloromethane extracts [ 15 , 33 ]. A study performed by Watanabe et al aimed to measure the vitamin B12 content in six different wild edible mushrooms commonly eaten by vegetarians from European countries.…”

“…), parasol mushrooms ( Macrolepiota procera ), oyster mushrooms ( Pleurotus ostreatus ), and black morels ( Morchella conica ) while black trumpet ( C. cornucopioides ) and golden chanterelle ( Cantharellus cibarius ) mushrooms contained significant amounts of vitamin B12 (1.09–2.65 µg/100 g dw) [ 33 ]. Regarding fat-soluble vitamins, α-Tocopherol proved to be the most abundant fat-soluble vitamin in the cyclohexane extract of C. cornucopioides (2816 mg/100 g dry extract, corresponding to 47.90 mg/100 g dw of mushroom) [ 15 ]. Another study, performed by Liu et al reports a significantly lower amount, 0.115 mg/100 g dw [ 21 ].…”

“…Group-D vitamins usually occur in two forms: ergocalciferol (vitamin D2, the major form of vitamin D found in edible mushrooms) and cholecalciferol (vitamin D3, found in lesser amounts). Significant amounts of vitamin D3 were found in the cyclohexane extract of C. cornucopioides (89.3 mg/100 g dry extract, which corresponded to 1.52 mg/100 g dw of mushroom) [ 15 ].…”

“…This fungal species manifests its presence during the transitional period from summer to autumn, spanning from June to October. It predominantly thrives in acidic soil environments within deciduous forests characterized by oak and beech trees [ 15 ]. In its dehydrated state, the black trumpet is renowned for its culinary excellence, and its ground form yields a powder often termed the “truffle of modest means” [ 16 ].…”