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Biochemical Characterization and Biological Properties of Mycelium Extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: New Mushroom Strains Isolated in Brazil

Summary

This research examined two newly discovered mushroom species from Brazil to understand their potential health benefits and uses. The study found that both mushrooms contain beneficial compounds that could make them valuable as functional foods or food additives. The mushrooms showed strong antioxidant properties and contained various healthy compounds called phenolic acids. Impact on everyday life: – Could lead to new natural food preservatives and additives – May provide new sources of antioxidants for health supplements – Demonstrates potential new edible mushroom varieties for food diversity – Could contribute to development of natural pharmaceutical products – Helps preserve biodiversity by showing economic value of Brazilian mushroom species

Background

Tropical regions contain rich biodiversity that remains underexplored. In recent years, there has been increased interest in fully exploiting Brazilian biodiversity for useful goods and services. Mushrooms, which are macroscopic structures from basidiomycetes, are known to be edible and possess nutritional profiles that make them functional foods, providing health benefits through their richness in protein, vitamins, minerals, essential amino acids, fibers, and other molecules.

Objective

To evaluate the antioxidant activity, determine and quantify phenolic compounds and other compounds, and evaluate the cellular cytotoxicity of mycelium extracts from two new Basidiomycete mushroom strains isolated in Brazil – Lepista sordida GMA-05 and Trametes hirsuta GMA-01.

Results

Higher amounts of proteins, free amino acids, total and reducing carbohydrates were found in both fungal extracts. The aqueous extract from T. hirsuta showed the most notable antioxidant activity, especially in the ABTS test. Both species contained significant amounts of phenolic compounds, with T. hirsuta showing higher quantities of chlorogenic, ferulic, caffeic, and gallic acids. Protocatechuic acid was found only in L. sordida aqueous extracts. Cytotoxicity testing showed L. sordida was 12.6-fold less toxic to Vero cells compared to T. hirsuta.

Conclusion

Both mushroom species demonstrated potential as functional foods or additives due to their phenolic content and antioxidant activity. The aqueous extracts contained the majority of phenolic compounds, with T. hirsuta showing higher quantities of most compounds while L. sordida contained a wider variety including unique compounds like protocatechuic acid.
  • Published in:Brazilian Journal of Microbiology,
  • Study Type:Laboratory Research,
  • Source: 10.1007/s42770-021-00670-5
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