Secondary Metabolites and Antiradical Activity of Liquid Fermentation of Morchella sp. Isolated from Southwest China
- Author: mycolabadmin
- 2019-05-02
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Summary
This research explored producing valuable compounds from morel mushrooms using fermentation rather than harvesting wild mushrooms. Scientists isolated new chemical compounds from fermented morels and found some had strong antioxidant properties. This work could lead to more sustainable production of beneficial morel compounds.
Impacts on everyday life:
• Could make beneficial morel compounds more widely available without relying on wild harvesting
• Provides new natural antioxidant compounds for potential use in supplements or medicines
• Demonstrates sustainable ways to produce valuable fungal products through fermentation
• May lead to more affordable morel-based products for consumers
• Advances understanding of how to cultivate and utilize medicinal mushrooms
Background
Morels are highly prized edible and medicinal mushrooms known for their taste, nutrition and health benefits. They have traditionally been used for their anti-oxidative, anti-inflammatory, immunostimulatory, anti-tumor and antimicrobial properties. Due to limited wild resources and cultivation challenges, fermentation approaches are being explored as alternative production methods.
Objective
To isolate and identify secondary metabolites from liquid fermentation of a wild Morchella strain (YDJ-ZY-1) from Southwest China and evaluate their antiradical activity. The study aimed to characterize the chemical composition of the fermentation products to enable further development and utilization.
Results
Eight compounds were isolated including four pyranoids (1-4), 2-(1-oxo-2-hydroxyethyl) furan (5), linoleic acid (6), Morelin (7) and 1-O-β-d-ribofuranose-Morelin (8). Compounds 4 and 8 were new compounds while compound 7 was isolated from nature for the first time. In the antiradical activity assay, compound 5 exhibited strong DPPH radical scavenging activity while compounds 1 and 2 showed moderate activity.
Conclusion
The study successfully isolated and characterized eight secondary metabolites from liquid fermentation of wild Morchella sp., including two new compounds and one new natural product. The findings demonstrate that fermentation can yield novel bioactive compounds with antioxidant properties, providing new opportunities for developing and utilizing Morchella resources.
- Published in:Molecules,
- Study Type:Laboratory Research,
- Source: 10.3390/molecules24091706