Secondary Metabolites and Antiradical Activity of Liquid Fermentation of Morchella sp. Isolated from Southwest China

Abstract

Morels famous for their taste and nutrition are in short supply all over the world although they were considered as one of the most highly prized edible and medicinal mushrooms. Because of the limitation of resource and cultivation technology, fermentation of edible mushroom was gradually applied to nutrient, bioactivity and breeder seed preparation. At present, there are more reports on sugar and amino acid but less on other components. Morchella sp. YDJ-ZY-1 was isolated from the wild fruiting body by the spores releasing method in Zunyi Guizhou province in Southwest China and identified based on phenotype and genotype characteristics. Chemical compositions of YDJ-ZY-1 were investigated from liquid fermentation that will lay the foundation for further development and utilization. Four pyranoids (1–4) and 2-(1-oxo-2-hydroxyethyl) furan (5), linoleic acid (6), Morelin (2-hydroxy-cinnamic acid methyl ester, (7) and 1-O-β-d-ribofuranose-Morelin (8) were obtained from EtOAc extraction and elucidated by spectral data. Product 4 and 8 were new compounds and 7 was isolated from nature for the first time. Antiradical activity was evaluated by free radical scavenging effect on DPPH (1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl). Compound 5 exhibited strong antiradical activity while compounds 1 and 2 exhibited moderate activity. Thus, incubation of Morchella sp YDJ-ZY-1 separated from the wild fruit body afforded eight compounds. Secondary metabolites with new structures were mined from fermentation of Morchella sp. and antiradical activity was evaluated.

Neuroprotective effects of Hericium erinaceus (Bull.: Fr.) Pers. against high-dose corticosterone-induced oxidative stress in PC-12 cells

“…Structures of adenosine and herierin III were elucidated via the obtained NMR spectral data, including 1D ( 1 H and 13 C NMR) and 2D NMR [correlation spectroscopy (COSY), heteronuclear single quantum correlation (HSQC), heteronuclear multiple bond coherence (HMBC)]. Spectral data are in agreement with those reported in the literature for structural elucidation of adenosine [ 30 ] and herierin III [ 31 ]. The complete NMR data assignments of both compounds were summarised in Additional file 1 .…”

“…ex Pers. [ 31 ], Hericium americanum Ginns , Hericium abietis (Weir ex Hubert) K.A. Harrison and Hericium alpestre Pers.…”

Evaluation of Biomass and Chitin Production of Morchella Mushrooms Grown on Starch-Based Substrates

“…Specifically, AMRL 52 and AMRL 63 mycelia achieved the highest TP content of 18.4% and 15.4% of dried biomass in PP and WG–PP, respectively. Previous studies have identified the bioactive compounds [60] deriving from Morchella mushrooms, showing that their functional properties are related to beneficial effects on human health [20,21,61]. The present results demonstrate the perspective for the production of bioactive compounds, such as glucosamine and polysaccharides, from Morchella sp.…”

“…The most recent studies have demonstrated that polysaccharides from Morchella sp. present antioxidant [20,21] and antitumor [22] properties. Additionally, sclerotia from mushrooms are considered as an exceptional source of bioactive components characterized for their functional and medicinal properties, such as antitumor and anti-inflammatory activities.…”

Detoxification of Molasses and Production of Mycelial Mass and Valuable Metabolites by Morchella Species

“…Edible fungi consumed fresh or processed are becoming more and more vital in the human diet due to their unique dietary and medical properties. High carbohydrate, protein, low-fat content and the composition of dietary fiber along with the taste and aroma make edible mushrooms an ideal source of nutrition, rich in minerals and vitamins [1][2][3][4][5]. Furthermore, edible mushrooms are characterized by antitumor, cardiovascular, anti-inflammatory and anti-allergenic properties due to their variety of secondary metabolites in their fruiting bodies including polysaccharides, phenolic compounds and antioxidants [6,7].…”