Phenolic Compounds, Antioxidant Activity and Lipid Profile of Huitlacoche Mushroom (Ustilago maydis) Produced in Several Maize Genotypes at Different Stages of Development

Abstract

Huitlacoche mushroom (composed by the fruiting bodies growing on the maize ears from the basidiomycete Ustilago maydis) is a culinary delicacy with a great economic and nutraceutical value. In this work, phenolic content, antioxidant activity, ergosterol and fatty acids profile from huitlacoche produced in 15 creole and in one hybrid maize genotypes, and harvested at different stages of development were determined. The hybrid crop was studied in raw and cooked samples. Total phenolic content ranged from 415.6 to 921.8.0 mg gallic acid equivalents per 100 g of flour. Samples exhibited attractive antioxidant activities: 75 % of antiradical activity on average by DPPH methodology, and ORAC values up to 7661.3 μmol Trolox equivalents /100 g. Important quantities of ferulic acid, quercetin, ergosterol, linoleic and oleic acids were observed. Stage of development and cooking process had an effect on evaluated compounds, sometimes negative and sometimes positive. Results suggest that huitlacoche is an attractive food source of phenolics with excellent antioxidant potential and interesting lipidic compounds.

Integrated Metabolomics and Transcriptomics Unravel the Metabolic Pathway Variations for Different Sized Beech Mushrooms

“…The bioactive phenolic compounds commonly reported in mushrooms are p -hydroxybenzoic, p -coumaric, and cinnamic acid which protect mushrooms against environmental and oxidative stress [30]. Previously, higher levels of total phenolic contents and several phenolic compounds were reported for matured stage mushrooms [31,32]. In congruence, we substantiated the higher levels of DEGs encoding benzoylformate decarboxylase (EC 4.1.1.7), benzoate 4-monooxygenase (EC 1.14.13.12) and 4-coumarate CoA ligase-like 7 (EC 6.2.1.12), in large-sized beech mushrooms representing the later stages of development.…”

Edible Materials in Tissue Regeneration

“…This can be accomplished using antioxidants such as polyphenols. [ 14–16 ] Polyphenols are a group of compounds including coumarin, phenolic acid, anthocyanin (ANT), lignin, and tannic acid (TA), which are widely present in plants and are derived from the secondary metabolism of plants. [ 17–19 ] Synthetic antioxidants also work, but their applications are extremely limited.…”

Mycosarcoma Maydis (Ustilago Maydis) – Benefits and Harmful Effects of the Phytopathogenic Fungus for Humans

“…Young smut galls are edible and treated as delicacy in Latin American countries and Turkey [5,22]. Moreover, given its high content of bioactive compounds, the species exhibits health-enhancing properties [22,23]. It contains large amounts of protein (12% dry base) and low-fat content (up to 6.5 % dry base); hence, it can be used in vegetarian and low-calorie diets [23].…”

“…Moreover, given its high content of bioactive compounds, the species exhibits health-enhancing properties [22,23]. It contains large amounts of protein (12% dry base) and low-fat content (up to 6.5 % dry base); hence, it can be used in vegetarian and low-calorie diets [23]. The species has a beneficial effect on the digestive system due to the high level of cellulose (11% dry base).…”

“…Additionally, it contains large amounts of important minerals: magnesium, phosphorus, calcium, and sodium [23]. The number of bioactive compounds in M. maydis depends on the variety of maize and the time of harvesting galls; it changes (decreases) during thermal processing [22].…”