Huitlacoche (ustilago maydis) as a food source — biology, composition, and production

Abstract

Huitlacoche is the ethnic name applied to the young fruiting bodies (galls) of the fungus Ustilago maydis, which causes common smut of maize (Zea mays L). Biologists and agronomists have historically used U. maydis as a model to study a wide array of genetic, physiological, ecological, and phytopathological phenomena. In Mexico and other Latin American countries, huitlacoche has been used traditionally as human food, being highly regarded as an interesting dish or condiment. The food potential of huitlacoche is described here in terms of its chemical composition, which includes carbohydrates, proteins, fats, vitamins, and minerals. In addition, essential amino acids (especially lysine) and fatty acids (linoleate) are present in huitlacoche in considerable levels, adding to its nutritional attributes. The feasibility of growing U. maydis in submerged agitated culture has yielded a variety of fermentation products, including essential amino acids, proteins, vitamins, and flavorings, among others. Recent interest in developing huitlacoche as a cash crop has come from increasing acceptance by the North American public, who prize it as a new delicacy. However, research efforts are still needed to determine the biological factors involved in the establishment of U. maydis as a pathogen on the maize plant. This review deals with the role of huitlacoche as a food source, implicating the biological components that will determine the development of technologies for large scale production.

Factores físicos y microbiológicos en el deterioro del huitlacoche en poscosecha

“…Su desarrollo se debe a la infección provocada por U. maydis en la región meristemática de la mazorca del maíz (Zea mays) inmaduro e induce la formación de tumores llenos de teliosporas diploides, conocidos también como agallas (Valverde et al, 1995; Salmerón-Santiago, 2011). Las agallas representan una fuente interesante de alimento, con buen contenido de proteínas, fibra y ácidos grasos como linoleico, linolénico y palmítico (Valverde et al, 1995). Martínez-Flores et al (2008) reportaron que el aminoácido más abundante en el huitlacoche es la lisina con 27.2% del total de los aminoácidos esenciales.…”

Effect of microperforation and temperature on quality of modified atmosphere packaged huitlacoche (Ustilago maydis)

“…U. maydis causes smut of maize (Zea mays) or huitlacoche (Syn. cuitlacoche), which is characterized by the presence of galls on various aerial parts of the plant, including stalks, leaves, tassels, and ears (Valverde, Paredes-Lo´pez, Pataky, & Guevara-Lara, 1995). During development, basidiospores germinate and produce mycelium that infects the host, followed by dikaryotization by hyphal fusion.…”

“…Although, globally these galls are known as corn smut, a common disease of maize, in some Latin American countries the galls from ears are considered food (Tracy, Vargas, Zepeda, Pataky, & Chandler, 2007;Valverde et al, 1995) that has been part of the rural population diet since the preColumbian time. This product is recognized as an exotic dish in countries of the European Community, and also in the USA and Japan (Tracy et al, 2007;Villanueva-Verduzco, Sa´nchez-Ramı´rez, & Villanueva-Sa´nchez, 2007).…”

“…This product is recognized as an exotic dish in countries of the European Community, and also in the USA and Japan (Tracy et al, 2007;Villanueva-Verduzco, Sa´nchez-Ramı´rez, & Villanueva-Sa´nchez, 2007). Besides, huitlacoche has been studied to evaluate its toxicity, but no harmful compounds have been reported (Valdez-Morales et al, 2010;Valverde et al, 1995). The proximate constituents consist of 88-94% dry matter, 3-6% ash (dry basis), 7-12% protein, and 2-5% lipids (Valdez-Morales et al, 2010).…”

“…In this regard, Jua´rez- Montiel et al (2011) pointed out that the basidiomycete U. maydis produces enzymes like tyrosinase and laccase, which catalyze the polymerization of hydroxy and mono phenols. However, according to Valverde et al (1995), during development huitlacoche galls are first covered with a glistening, greenish-white to silver-white tissue, and the interior of galls darkens and turns into masses of powdery, dark olive-brown. Huitlacoche is generally consumed with other ingredients such as sauce (Hadley, 1999), and when cooked it may become dark due to manipulation (ValdezMorales et al, 2010).…”