Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles

Tejedor-Calvo, Eva; Amara, Khira; Reis, Filipa S.; Barros, Lillian; Martins, Anabela; Calhelha, Ricardo C.; Venturini, Marı́a Eugenia; Blanco, Domingo; Redondo, Diego; Marco, Pedro; Ferreira, Isabel C.F.R.

doi:10.1016/j.foodres.2020.110071

Cited by 27 publications

(31 citation statements)

References 48 publications

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“…Of all the extracts from the ten truffle species of Tuber and Terfezia genera, only five extracts from four truffle species (Terfezia magnusii, T. aestivum, T. gennadii, and T. melanosporum) showed a positive antimicrobial activity against pathogenic microbes such as L. monocytogenes, Shigella flexneri, and Staphylococcus aureus. 68 Likewise, the Soxhlet extract of Terfezia claveryi showed a greater antimicrobial activity than that of the maceration extract. 69 The abundant microbiota on the surface or peridium of truffles was believed to inhibit the antimicrobial activity of truffles, 68 but we speculate that the relationship between the antimicrobial compounds and the microbiota can be two ways, in which, the antimicrobial compounds in truffles may control the occurrence and survival of pathogenic microbes, explaining why the truffles are safe for consumption.…”

Section: Yeasts and Moldsmentioning

confidence: 96%

“…68 Likewise, the Soxhlet extract of Terfezia claveryi showed a greater antimicrobial activity than that of the maceration extract. 69 The abundant microbiota on the surface or peridium of truffles was believed to inhibit the antimicrobial activity of truffles, 68 but we speculate that the relationship between the antimicrobial compounds and the microbiota can be two ways, in which, the antimicrobial compounds in truffles may control the occurrence and survival of pathogenic microbes, explaining why the truffles are safe for consumption. However, more studies are required to confirm our speculation.…”

Section: Yeasts and Moldsmentioning

confidence: 96%

“…Nonetheless, the sampling size in the present study is short of taking any robust conclusion on the occurrence of these pathogens in the truffles. There are studies, although still scarcely explored, reported that truffles contain bioactive chemicals such as phenolic compounds that could inhibit the growth of some pathogenic microbes, [68][69][70][71][72] but the antimicrobial activity of truffles may vary depending on the truffle species and extraction methods. 68,69 In a recent study, the antimicrobial activities of aqueous, methanol, hexane, and ethyl acetate extracts from ten different truffle species against 16 microbial species were investigated.…”

Section: Yeasts and Moldsmentioning

confidence: 99%

“…There are studies, although still scarcely explored, reported that truffles contain bioactive chemicals such as phenolic compounds that could inhibit the growth of some pathogenic microbes, [68][69][70][71][72] but the antimicrobial activity of truffles may vary depending on the truffle species and extraction methods. 68,69 In a recent study, the antimicrobial activities of aqueous, methanol, hexane, and ethyl acetate extracts from ten different truffle species against 16 microbial species were investigated. Of all the extracts from the ten truffle species of Tuber and Terfezia genera, only five extracts from four truffle species (Terfezia magnusii, T. aestivum, T. gennadii, and T. melanosporum) showed a positive antimicrobial activity against pathogenic microbes such as L. monocytogenes, Shigella flexneri, and Staphylococcus aureus.…”

Section: Yeasts and Moldsmentioning

confidence: 99%

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Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

et al. 2022

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Background: Black truffle (Tuber melanosporum) is usually available in a form of a whole, offcut pieces (sliced to remove defects or broken from larger truffles) or freeze-dried (one of the preservation methods), but there is insufficient knowledge about microbial spoilage of these products. The changes in the microbiology of whole, sliced, and freezedried black truffles (Tuber melanosporum) were determined in this study. All truffle samples were vacuum-packaged and stored at 4 C for 30 days and evaluated on day 0, 4, 8, 15, and 30. The total plate count, Pseudomonas spp. count, yeast, and mold count, as well as the presence of Listeria spp., Salmonella spp., and Bacillus spp., were examined. Results:The main finding of this study was that the total microbial count, Pseudomonas spp. count, and yeasts count associated with the freeze-dried truffles were generally lower than that of the whole and sliced truffles. While mold, Listeria spp., and Salmonella spp. were not detected (<2.00 log CFU/g), Bacillus spp. were detected at a very low count in all sample types (<3.48 log CFU/g). Conclusion:Overall, the results suggest the need to establish an effective decontamination treatment before packaging and storage to delay microbial spoilage.

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Section: Yeasts and Moldsmentioning

confidence: 96%

Section: Yeasts and Moldsmentioning

confidence: 96%

Section: Yeasts and Moldsmentioning

confidence: 99%

Section: Yeasts and Moldsmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

et al. 2022

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“…The main nutritional constituents of truffles are carbohydrates, followed by proteins [3][4][5]. Most of their carbohydrates are considered dietary fibers such as chitin, β-glucans and other polysaccharides, and they also include mannitol and trehalose [6] as well as smaller sugars such as D-glucose, D-mannose or D-galactose [7]. Although truffles show low fat levels, their lipid content is important since they are involved in flavor and aroma properties.…”

Section: Introductionmentioning

confidence: 99%

Application of Pressurized Liquid Extractions to Obtain Bioactive Compounds from Tuber aestivum and Terfezia claveryi

Tejedor-Calvo

García-Barreda

Sánchez

et al. 2022

Foods

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A PLE (pressurized liquid extraction) method was adjusted following a full-factorial experimental design to obtain bioactive-enriched fractions from Tuber aestivum and Terfezia claveryi. Temperature, time and solvent (water, ethanol and ethanol–water 1:1) parameters were investigated. The response variables investigated were: obtained yield and the levels of total carbohydrate (compounds, β-glucans, chitin, proteins, phenolic compounds and sterols). Principal component analysis indicated water solvent and high temperatures as more adequate parameters to extract polysaccharide-rich fractions (up to 68% of content), whereas ethanol was more suitable to extract fungal sterols (up to 12.5% of content). The fractions obtained at optimal conditions (16.7 MPa, 180 °C, 30 min) were able to protect Caco2 cells from free radical exposure, acting as antioxidants, and were able to reduce secretion of pro-inflammatory cytokines in vitro: IL-6 (50%), and TNFα (80% only T. claveryi ethanol extract), as well as reduce high inhibitory activity (T. aestivum IC50: 9.44 mG/mL).

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Isolation and Characterization of Compounds from Truffle Melanogaster broomenaus and their Bioactivities

Şavkıncı,

Taş Küçükaydın,

Kuş

et al. 2024

Chemistry & Biodiversity

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Melanogaster broomeanus Berk. is a type of truffle common in pine, oak, and hazelnut forests and which naturally spreads in the Black Sea, Mediterranean, South‐West Anatolia in Turkey, is consumed as food and traded. Chemical investigation of M. broomenaus led to isolate of ten known compounds namely, brassicasterol (1), ergosterol (2), ergosterol peroxide (3), 5α, 6α‐epoxy ergosta‐7,22‐diene‐3β‐ol (4), trametenolic acid (5), maleic acid (6), fumaric acid (7), mannitol (8), kojibiose (9) and trehalose (10). Assessments of the antioxidant, anticholinesterase, anti‐urease, and cytotoxic properties of extracts and isolated compounds were carried out. Compound 5 showed the highest cytotoxic activity against H‐1299 with IC50: 23.78±0.98 μg/mL, while compound 2 demonstrated most potent cytotoxicity against MCF‐7 with IC50: 30.91±0.15 μg/ml. Also, compound 5 showed the highest antioxidant activity in all methods, particularly in DPPH and ABTS assays with IC50 values of 90.24±0.87, 75.41±0.10 µg/mL, respectively. Similarly, compound 5 exhibited highest activity with 38.84±1.22% and 44.58±0.96% inhibitions against AChE and BChE, respectively, while compound 7 were found to be most potent inhibitory against urease with value of 55.20±0.45% at 100 µg/mL concentration. These findings suggest that M. broomenaus, like numerous other edible mushrooms, is a steroid‐rich truffle and a potential source of steroids.

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Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles

Cited by 27 publications

References 48 publications

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

Microbiological evaluation of whole, sliced, and freeze‐dried black truffles (Tuber melanosporum) under vacuum packaging and refrigerator storage

Application of Pressurized Liquid Extractions to Obtain Bioactive Compounds from Tuber aestivum and Terfezia claveryi

Isolation and Characterization of Compounds from Truffle Melanogaster broomenaus and their Bioactivities

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