Nutritional, Antioxidant and Antibacterial Properties of Tirmania nivea, A Wild Edible Desert Truffle from Tunisia Arid Zone

Hamza, Amina; Jdir, Hamida

doi:10.4172/2167-0412.1000258

Cited by 12 publications

(13 citation statements)

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“…T. nivea showed much higher total phenolic content than that of T. pinoyi, and possessed greater antioxidant potential than T. pinoyi [19,46]. According to Hamza and Jdir, ascorbic acid content (10.63 mg/100 g), and the combined content of carotenoids (1.17 mg/100 g), and anthocyanins (29.1 mg/100 g) in T. nivea were responsible to their antioxidant potential [46]. Doğan and Aydın revealed that the high scavenging effect of T. boudieri would correlate with catechin, the predominant phenolics present in this truffle [91].…”

Section: Antioxidant and Anti-inflammatory Activitiesmentioning

confidence: 94%

“…Desert truffle species also comprised of diverse antioxidant secondary metabolites. T. nivea showed much higher total phenolic content than that of T. pinoyi, and possessed greater antioxidant potential than T. pinoyi [19,46]. According to Hamza and Jdir, ascorbic acid content (10.63 mg/100 g), and the combined content of carotenoids (1.17 mg/100 g), and anthocyanins (29.1 mg/100 g) in T. nivea were responsible to their antioxidant potential [46].…”

Section: Antioxidant and Anti-inflammatory Activitiesmentioning

confidence: 97%

“…Besides, minerals, fibers, amino acids, fatty acids, and fats account for a significant portion of truffle composition [7,43]. For example, a desert truffle genera Terfezia possessed 46-48 g/100 g of dry weight (DW) of carbohydrates, 32-35 g/100 g DW of protein, 14-15 g/100 g DW of ash, and 2.8-3.2 g/100 g DW of fat, while another desert truffle genera Tirmania exhibited lower protein (8-29 g/100 g DW) and ash content (5.1-5.3 g/100 g DW) but higher carbohydrate (58-83 g/100 g DW) and fat content (4-7 g/100 g DW) [44][45][46][47]. According to Yan et al, the dry matters of three Chinese truffle species, T. latisporum, T. subglobosum, and T. pseudohimalayense, were composed of 74-79 g/100 g carbohydrates, 11-15 g/100 g protein, 8.1-8.8 g/100 g ash, 2.2-2.5 g/100 g fat, 24-50 g/100 g total sugars, 96-265 mg/100 g monounsaturated fatty acid, 249-368 mg/100 g polyunsaturated fatty acid, and 70-121 mg/100 g of saturated fatty acid [48].…”

Section: The Nutritional Profile Of Trufflesmentioning

confidence: 99%

“…Truffles provide a significant amount and variety of minerals. In particular, the major minerals such as potassium, magnesium, calcium, and phosphorus were abundant in European and desert truffles [44,46,54,55]. Truffles are also known as a rich source of amino acids, especially the sulfurcontaining amino acids (cysteine and methionine), while they generally remain limited in other plant-derived foods [56].…”

Section: The Nutritional Profile Of Trufflesmentioning

confidence: 99%

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Potentials of truffles in nutritional and medicinal applications: a review

Lee

Nam²,

Zahra

et al. 2020

Fungal Biol Biotechnol

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Truffles, the symbiotic hypogeous edible fungi, have been worldwide regarded as a great delicacy because of their unique flavor and high nutritional value. By identifying their bioactive components such as phenolics, terpenoids, polysaccharides, anandamide, fatty acids, and ergosterols, researchers have paid attention to their biological activities including antitumor, antioxidant, antibacterial, anti-inflammatory, and hepatoprotective activities. In addition, numerous factors have been investigating that can affect the quality and productivity of truffles to overcome their difficulty in culturing and preserving. To provide the information for their potential applications in medicine as well as in functional food, this review summarizes the relevant literature about the biochemical composition, aromatic and nutritional benefits, and biological properties of truffles. Besides, various factors affecting their productivity and quality as well as the preservation methods are also highlighted.

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Section: Antioxidant and Anti-inflammatory Activitiesmentioning

confidence: 94%

Section: Antioxidant and Anti-inflammatory Activitiesmentioning

confidence: 97%

Section: The Nutritional Profile Of Trufflesmentioning

confidence: 99%

Section: The Nutritional Profile Of Trufflesmentioning

confidence: 99%

See 2 more Smart Citations

Potentials of truffles in nutritional and medicinal applications: a review

Lee

Nam²,

Zahra

et al. 2020

Fungal Biol Biotechnol

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“…Among 11 detected phenolic acids, Vanillin (VN, 958.47 μg/g) were found to be the major in T. melanosporum extract followed by gallic acid (GA, 800.96 μg/g), protocatechuic acid (PA, 312.2 μg/g), salicylic acid (SLA, 170.87 μg/g), 2,3,4-trihydroxybenzoic acid (TBA, 141.87 μg/g), p -hydroxybenzoic acid (HBA, 43.44 μg/g), ferulic acid (FA, 39.51 μg/g), sinapic acid (SNP, 31.76 μg/g), gentisic acid (DHB, 32.08 μg/g), p -coumaric acid plus syringaldehyde (PCA + SD, 28.05 μg/g), and protocatechualdehyde (PCD, 42.55 μg/g). To compare with phenolic compounds in other mushrooms, gallic acid was reported for the first in T. melanosporum ( Fernandez-Panchon et al, 2008 ; Kim et al, 2008 ; Palacios et al, 2011 ; Doǧan and Aydin, 2013 ; Hamza et al, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Black Truffle Aqueous Extract Attenuates Oxidative Stress and Inflammation in STZ-Induced Hyperglycemic Rats via Nrf2 and NF-κB Pathways

et al. 2018

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Background and Purpose: Tuber melanosporum (black truffle) has been considered as a medicinal mushroom for a long time. T. melanosporum has the ability to attenuate oxidative stress and in turn diabetes mellitus (DM). DM has become an awfully common chronic unwellness, threatening people’s well-being. There are nearly 1 in 10 people in the world affected by diabetes. Oxidative stress plays a crucial role in vascular complications related to DM. Our study aimed to attain an effective treatment method to alleviate oxidative stress by scavenging free radicals and reducing inflammation, to display how truffle aqueous extract (TE) attenuates hyperglycemia.Methods: Streptozotocin (STZ)-induced hyperglycemic rat model was accustomed to check the hypoglycemic effect of black truffle by relating it with Nrf2 and NF-κB pathways. Varied biomarkers and inflammatory markers were analyzed.Results: Rats treated with TE showed reduced glucose levels, attenuated oxidative stress through regulation of SOD, CAT, VIT-E, and VIT-C. The gene expression of Nrf2 and NF-κB in rats treated with TE was increased to normal group level. The mRNA expression of inflammatory pathway genes and oxidative stress pathway genes in rats treated with TE was brought back normal. Similar results were achieved in the rats treated with standard drug, glibenclamide (GB). TE conjointly inhibits the state of inflammation within the tissues generally littered with the symptoms of hyperglycemia.Conclusion: The results of our study show the hypoglycemic impact of black truffle on STZ-induced hyperglycemia in rats via Nrf2 and NF-κB pathways, and both pathways have significant improvement that may support the hypoglycemic impact of truffle.

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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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Nutritional, Antioxidant and Antibacterial Properties of Tirmania nivea, A Wild Edible Desert Truffle from Tunisia Arid Zone

Cited by 12 publications

References 0 publications

Potentials of truffles in nutritional and medicinal applications: a review

Potentials of truffles in nutritional and medicinal applications: a review

Black Truffle Aqueous Extract Attenuates Oxidative Stress and Inflammation in STZ-Induced Hyperglycemic Rats via Nrf2 and NF-κB Pathways

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

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