Mushroom Cantharellus Cibarius Research Articles

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius.

Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins, minerals, vitamins, and aroma compounds while being low in fat and calories. Moreover, CC contains an abundance of bioactive substances including phenolic compounds, vitamin precursors, and indole derivatives. Numerous studies have claimed that CC has diverse functions such as antioxidant, antimicrobial, immunoregulation, anti-inflammatory, antitumor, neuroprotective, antidiabetic, and prebiotic effects in in vivo or in vitro settings. In addition, a variety of thermal, physical, chemical, and biological treatment methods have been investigated for the processing and preservation of CC. Consequently, this study aims to present a comprehensive review of the chemical composition, health benefits, and processing techniques of CC. Furthermore, the issue of heavy metal accumulation in CC has been indicated and discussed. The study highlights the potential of CC as a functional food in the future while providing valuable insights for future research and identifying areas requiring further investigation.

Common Chanterelles (Cantharellus and Craterellus) of Florida

This document is intended to introduce the general public to the chanterelle mushrooms of Florida and includes a preliminary key to Florida’s most common chanterelle species. Written by Kaori Hall, Ben Lemmond, and Matthew E. Smith, and published by the UF/IFAS Plant Pathology Department, February 2023.

Влияние способов сушки лисички обыкновенной (Cantharellus cibarius) на биологическую ценность сухого функционального грибного ингредиента

Common chanterelle (Cantharellus cibarius) has a high biopotential for use in functional nutrition. The aim of the work is to study the effect of drying methods on the biological value of dry functional mushroom ingredient from the fruit bodies of chanterelle mushrooms. The fruit bodies of Cantharellus cibarius collected in Kingisepp district of Leningrad region (Russia) were the object of the study. It was found that the content of the main components in the chemical composition of mushrooms in Kingisepp district slightly differs from the reference data; the content of minerals manganese, potassium, and vitamins D, C, and B3 provides the daily requirement of the human body in these substances, as for the heavy metals content – strontium and zinc were found in insignificant amounts. Analysis of the fatty acid composition of the mushrooms showed that the content of linoleic and oleic acids is of interest for obtaining a food ingredient. To obtain a functional mushroom ingredient, lyophilic drying for 34 h, heat drying at 70ºC for 12 h and at 50ºC for 24 h were used. Six samples were studied: lyophilic drying (cubes), 50ºC heat drying (chips), 70ºC heat drying (whole mushroom), and powders from fruit bodies dried by lyophilic drying, 50ºC and 70ºC heat drying. Based on the comparative analysis of samples according to organoleptic quality indicators, recommendations were given for the use of dry ingredients: samples after lyophilic drying (cubes) are recommended to create the presence of mushroom pieces in functional products, powders obtained by heat drying – to give the product mushroom flavor and aroma. In the recommended samples the content of vitamins B1, B2, A, E, B3, and B6 was determined. The maximum preservation of vitamins A, B1, B3, and B6 in the samples dried by lyophilic drying and heat drying at 70ºС was established.

Bioactivity Profiling of Infusion, Decoction, and Hydroalcoholic Fraction Obtained from Wild Golden Chanterelle Mushroom, Cantharellus cibarius (Agaricomycetes).

Cantharellus cibarius Fr. is one of the most desirable, popularly known wild edible mushrooms of the genus Cantharellus. Besides having nutritional benefits, this mushroom is reported to harbor significant medicinal potential. In present study, we describe for the first-time bioactive metabolites content and medicinal activities of three different types of extracts including infusion, decoction, and hydroalcoholic fraction from wild Cantharellus cibarius of West Bengal. Bioactive metabolites quantification revealed the phenol and flavonoids present in the range between 0.56-1.46 mg of GAE/g of dried fruit bodies and 0.12-0.29 mg of QE/g of dried fruit bodies, respectively, whereas ascorbic acid contents were also found. Antioxidant activity was assessed using six in vitro systems; decoction displayed better results in all investigated assays with EC50 values ranging between 0.05 and 0.34 mg/ml whereas hydroalcoholic extract showed highest total antioxidant capacity (18 ± 1.61 μg AAE per mg of extract) than other extracts. Moreover, infusion and decoction were found to scavenge highly reactive free radicals like hydroxyl and nitric oxide with their EC50 values ranging between 0.26 and 0.91 mg/ml. Additionally, anti-inflammatory potential of the extracts was evaluated using protein denaturation assay. Hydroalcoholic extract at a concentration range of 0.005-0.1 mg/ml showed comparatively better activity than decoction and infusion, although all the extracts presented dose dependent inhibition of heat induced protein denaturation. Altogether, the present investigation is expected to extend the existing knowledge of this species and recommended its use in pharmaceutical industries as an effective mycomedicine.

Optimization of chanterelle mushroom drying kinetics under heat pump dryer using Taguchi design method

Optimization of chanterelle mushroom drying kinetics under heat pump dryer using Taguchi design method

Statistical optimization of media components for production of extracellular lipase from edible mushroom Cantharellus cibarius.

Cantharellus cibarius is a wild edible mushrooms and considered as a plethora of compounds with potential biotechnological applications. This study highlighted the utilization of C. cibarius mushroom in the production of extracellular lipase under submerged fermentation, representing the first report on lipase production by this mushroom. Various physicochemical factors were optimized via one-factor-at-a time (OFAT) method. Maximum enzyme production was recorded when the mushroom mycelium was grown at 30°C on pH 6.0 for 96h in the medium supplemented with 1% [(v/v)] olive oil. Productivity of enzyme was affected by variation in the nitrogen sources, carbon sources, metal ions and NaCl salt. Glucose and peptone significantly enhanced enzyme production as carbon and nitrogen sources, respectively. Stimulatory and inhibitory effects were found by Ca2+ and Zn2+ ions, respectively. Furthermore, Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was employed to optimize the interactive effects of specific media components like glucose, olive oil and CaCl2. The regression model was significant with a coefficient of determination (R2) value of 0.9483. Statistically optimized design (RSM) resulted approximately two-fold increase (23.5-42.283UmL-1) of lipase production than classical optimization method (OFAT), confirmed the validation of model. The kinetic parameters for p-nitrophenyl palmitate hydrolysis, Kmand Vmax were 5.24mM and 0.768mmol/min/mg respectively, established a high affinity for the substrate.

Computational intelligence and mathematical modelling in chanterelle mushrooms’ drying process under heat pump dryer

The paper presents a novel method for predictive modelling of chanterelle mushrooms' drying kinetics. Use of computational techniques and mathematical modelling for chanterelle mushrooms were employed in analysing the drying process using heat pump dryer. Mushrooms were sliced into 20 mm × 20 mm × 30 mm cuboids and 20 mm × Ø40 mm cylinders. Drying air temperatures of 40 °C, 48 °C, and 56 °C were studied. Determination of the best mushrooms' drying process using selected thin layer and computational intelligence models was examined. Drying curves showed a falling rate period while moisture ratio decreased with temperature rise from 40 °C to 56 °C. Mushrooms’ moisture diffusivities rose from 23.709 × 10−8 m2s−1 to 41.035 × 10−8 m2s−1 as temperature rose from 40 °C to 56 °C for the cuboid slices. Similarly, diffusivities for cylindrical mushrooms rose from 9.322 × 10−8 m2s−1 to 12.1585 × 10−8 m2s−1. The activation energy of cuboidal mushrooms was 29.3908 kJmol-1 while that of cylindrical sample was 14.2856 kJmol-1. Statistical parameters used showed that Midilli et al. was the most superior thin-layer drying model in predicting drying kinetics of chanterelle mushrooms. 1–3 ANN architecture was the best architectures in predicting drying process of chanterelle mushrooms. Standardized Pearson universal kernel was the best SVM filter. A k = 5 value was the best kNN values tested in predicting the chanterelle mushrooms drying process. However, tested data for standardized Pearson universal kernel was the most superior among conventional and intelligent models used. Consequently, computational intelligence modelling especially the standardized Pearson universal kernel was recommendable in modelling drying kinetics of chanterelle mushrooms under heat pump dryer.

COMPARATIVE STUDY OF ANTI-INFLAMMATORY, ANALGESIC AND ANTI-ULCER EFFECT OF CANCARIUS MUSHROOM EXTRACT (CANTHARELLUS CIBARIUS) AND SHIITAKE MUSHROOM EXTRACT (LENTINUS EDODES) IN THE EXPERIMENT

Mushrooms are appreciated not only for their nutritional value and bioavailability, but also for their medicinal properties. There are a growing number of the studies focused on investigating medical preparation base on natural compounds, including those isolated from a number of fungi species of fungi species. The aim of this study is to compare anti-inflammatory, analgesic and antiulcer effects of extracts of shiitake mushrooms and chanterelle mushrooms in an experiment on rats. Materials and methods. The experiment involved 30 white female rats weighing 170-210 g., divided into 5 groups: group 1 included intact animals; group 2 included animals with modelled pathology; group 3 included animals, which received chanterelle extract; group 4 involved animals, which received shiitake mushroom extract, and group-5 rats received the reference drug. Observation of changes over the inflammatory process in the model of carrageenan-induced inflammation in the paw of the rats revealed an anti-exudative effect of varying intensity that made up 36.84% for the of chanterelle mushroom extract and 15.79% for shiitake mushroom extract. The dynamics of trypsin-induced inflammatory process showed moderate anti-inflammatory activity, 32.02%, during the courses of the therapy with chanterelle mushroom extract. According to the indicator of analgesic effects produced by the studied extracts, the highest indicator was reached by the chanterelle mushroom extract (33.53%) that exceeded the analgesic effect of the shiitake mushroom extract (17.65%). Therapeutic and prophylactic administration of the chanterelle mushroom extract in a dose of 10 mg / kg in the model of aspirin-induced gastric ulcer in rats showed a pronounced anti-ulcer effect which made up 66.7% compared with that by shiitake mushroom extract (33.4%) and the reference drug “Altan” (100%). Conclusion. The obtained data have demonstrated the promise of using the extracts of chanterelle and shiitake mushrooms for the therapeutic and prophylactic purposes.

Structural analysis and macrophage activation of anovel β‑glucan isolated from Cantharellus cibarius.

The present study was designed to investigate the structure and immunomodulatory activity of a polysaccharide. A novel acidic β-glucan (WCCP-A-b; molecular weight, 7.3 kDa) was purified from the fruiting bodies of the edible mushroom Cantharellus cibarius, which possesses high nutritional values. WCCP-A-b was composed primarily of glucose (89.7%) and glucuronic acid (8.8%). Methylation and nuclear magnetic resonance analysis suggested that WCCP-A-b contained β-D-1,6-glucan as its main chain, which was substituted at O-3 by β-1,3-D-Glcp oligosaccharides or a single-unit of β-Glcp residues. Minor β-1,4-D-GlcpA residues may also be present in the side chains. The degree of branching was ~20.9%. Moreover, WCCP-A-b possessed a macrophage activating effect by promoting the secretion of nitric oxide, TNF-α and IL-6 in a dose-dependent manner. At a cellular mechanistic level, WCCP-A-b activated macrophages via the MAPK signaling pathway. The present results provided useful information for supporting further investigations on the structure-activity association of polysaccharides from C. cibarius, and indicated that the novel β-glucan may be a potent natural immunomodulator, thus promoting the application of C. cibarius as a valuable source for functional food.

Annual abundance of chanterelle mushrooms (Cantharellus cibarius) in Scotland

Annual abundance of chanterelle mushrooms (Cantharellus cibarius) in Scotland

Wild Edible Mushroom Cantharellus cibarius as a Natural Antioxidant Food

In this study, DPPH free radical activity, total antioxidant status (TAS), total oxidant status (TOS) and oxidative stress index (OSI) of wild edible mushroom Cantharellus cibarius Fr. collected from Antalya (Turkey) province were determined. Ethanol (EtOH), methanol (MeOH) and dichloromethane (DCM) extracts of C. cibarius mushroom were obtained using soxhlet apparatus. TAS, TOS and OSI values were determined by using Rel Assay kits. Free radical scavenging activity was determined using DPPH method. As a result of the studies, TAS value of the mushroom was found as 5.268±0.059 mmol/L, TOS value was 6.380±0.256 μmol/L and OSI value was 0.121±0.005. DPPH free radical activity was determined as EtOH extract 70.52±0.50, MeOH extract 64.34±1.54 and DCM extract 61.72±0.59 in 1 mg/mL extract concentration of mushroom. As a result, edible C. cibarius mushroom could be a natural antioxidant source.

Medicinal potential of extracts from the chanterelle mushroom, Cantharellus cibarius (Review) and prospects for studying its strains from differs plant communities of ultracontinental regions of the Asia

The article reviews medicinal properties of Cantharellus cibarius. Fruiting bodies of this species are a promising source of extracts with vitamins, carbohydrates, proteins, polysaccharides, sterols, phenolic acids, which various biological properties.

Studyng the effects of Cantharellus cibarius fungi on Opisthorchis felineus trematode and on parasite host - C57BL/6 inbred mice

Opisthorchiasis is a dangerous parasitic disease caused by trematodes in the family Opisthorchiidae. One of the causes of this infection is the species Opisthorchis felineus, which is common in the Russian Federation and Western Europe. The disease has a large number of complications and relatively few effective treatments, so nowadays it is relevant to look for new drugs for the treatment of opisthorchiasis, with the maximum antiparasitic and minimal side effect. In this work, a potentially anthelmintic effect of the methanol extract of the golden chanterelle mushroom (Cantharellus cibarius) was investigated. In in vitro experiments, the significantly reduced mobility and survival rates of juvenile O. felineus specimens with increasing concentrations (10-1000 pg/ml) of the C. cibarius extract were shown. In in vivo studies, administration of the C. cibarius extract on the first day after parasitic infection of inbred C57BL/6 mice resulted in a decrease of the number of helminths in the bile ducts of the liver, evaluated 6 weeks after infection. In another series of experiments, administration of the C. cibarius extract for 7 days to mice infected with O. felineus for five weeks had no anthelmintic effect. In both cases, the state of the infected hosts, evaluated by a number of physiological and biochemical parameters (relative weight of organs, blood indices), did not deteriorate, indicating that there was no adverse effect of the C. cibarius extract. The results obtained suggest that the C. cibarius extract might have anthelmintic properties if applied as parasite larvae excyst.

Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms

SummaryThe chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated.

On Mushroom Individuality

Genidentity coupled with material continuity is proposed as a minimum conception of biological individuality, and then theoretical individuation is employed to identify multiple kinds of biological individuals in a single example from mycology, a patch of chanterelle mushrooms. Of the many candidate materially continuous genidenticals found in a mushroom patch, only those with functional roles in biological theory are notable as biological individuals. Evolutionary and physiological theories pick out multiple kinds of functional individuals in mushrooms, so a pluralistic account of mushroom individuality is warranted.

Anti-Inflammatory and Wound-Healing Potential of Golden Chanterelle Mushroom, Cantharellus cibarius (Agaricomycetes).

The golden chanterelle mushroom, Cantharellus cibarius, is an edible mushroom with medicinal value. Given that this species has good radical scavenging activity and strong antioxidant potential and bactericidal effects, this study was designed to investigate the anti-inflammatory and wound-healing activity of C. cibarius extract in rats. For this experimental study, circular excision and linear incision wound models were used in 4 groups of male Wistar rats: nontreated, vehicle-treated, treated with C. cibarius extract ointment (2% w/w), and treated with the reference drug (Madecassol). All the animals were treated topically once a day. The circular and linear wounds were treated for 9 and 17 days, respectively. At the end of the study, samples from healing wounds were taken for histopathological assessment to determine the in vivo anti-inflammatory activity and investigate immunohistochemistry by cyclooxygenase-2 (COX-2). Significant wound-healing activity in each wound model was observed in the C. cibarius extract-treated and Madecassol-treated groups compared with the nontreated and vehicle-treated groups (P < 0.05). Histological assessment showed complete repair of the epidermal layer, increased collagen production, and a remarkable degree of neovascularization and epithelization in the extract group, which were significantly different from those in the other groups (P < 0.05). In addition, a significantly lower rate of COX-2 expression was detected in the extract group than in the nontreated and vehicle-treated groups (P < 0.0001). Therefore, the experimental data reveal that C. cibarius extract showed significant wound-healing and anti-inflammatory effects, which could be the scientific rationale for the medicinal use of the golden chanterelle mushroom in treating wounds.

Evaluation of the activity concentrations of (137) Cs and (40)K in some Chanterelle mushrooms from Poland and China.

The activity concentrations of (137)Cs and (40)K in mushrooms of the genus Cantharellus (Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of (137)Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47Bqkg(-1)db in 1997-2004 and 4.2 ± 1.2 to 1400 ± 15Bqkg(-1)db in 2006-2013. In the Chinese Cantharellus mushrooms, the activity level of (137)Cs was very low, i.e., at a range <1.2 to 1.2 ± 0.6Bqkg(-1) dry biomass. The natural radionuclide (40)K was at similar activity level in C. cibarius collected across Poland and in China, and fluctuations in levels of (40)K over the years and locations in Poland were small. In C. cibarius from diverse sites in Poland, content of (137)Cs highly fluctuated in 1998-2013 but no clear downward trend was visible (Fig. 1). Published activity levels of (137)Cs in fruitbodies of Cantharellus such Cantharellus californicus, Cantharellus cascadensis, C. cibarius, Cantharellus cinnabarius, Cantharellus formosus, Cantharellus iuteocomus, Cantharellus lutescens, Cantharellus minor, Cantharellus pallens [current name C. cibarius], Cantharellus subalbidus, Cantharellus subpruinosus, and C. tubaeformis collected worldwide were compared. In the Polish cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from (134/137)Cs) from flesh of the species.

Process Optimization of Chanterelle (Cantharellus cibarius) Mushrooms Vacuum Drying

Vacuum drying of chanterelle (Cantharellus cibarius) mushrooms was optimized in order to obtain high-quality dried product with desirable physicochemical characteristics. Five level, two variables, central composite rotatable design (CCRD) with response surface methodology (RSM) was used for process optimization. Drying temperature (46–74C) and vacuum pressure (2–58 kPa) were investigated as independent variables. Experimentally obtained values of investigated responses were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance (ANOVA) were used to determine fitness of the model and optimal conditions. Optimized conditions for minimized water activity and maximized rehydratation power of vacuum dried of chanterelle mushrooms were temperature of 50C and vacuum pressure of 10 kPa, while predicted values of aw and rehydratation power on that experimental point were 0.685 and 68.74%, respectively. On the other hand, optimized conditions for maximized total phenolic content (TP) was temperature of 55C and vacuum pressure of 10 kPa. Practical Applications Currently, there is growing interest for developing economically feasible and environmentally friendly processes for conservation of fresh fruits, vegetables and mushrooms. Shelf-life of these products is reduced due to high moisture content in samples, which are susceptible to microbial contamination. Vacuum drying process could be successfully developed for that manner due to various advantages such as increased heat and mass transfer and drying in atmosphere with reduced oxygen concentration, providing prompt drying and preservation of high value bioactive compounds. Optimizing the chanterelle vacuum drying process in terms of desirable physico-chemical properties (water activity, rehydratation power, total color change, total phenolic content and antioxidant activity) provides high-quality products with prolonged shelf-life. These results also could be further used for scale-up calculation, which would further allow industrial scale vacuum drying of chanterelle mushrooms.

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms.

Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum.

Antioxidant Activity of Different Fractions of Methanolic Extract of the Golden Chanterelle Mushroom Cantharellus cibarius (Higher Basidiomycetes) from Iran.

Natural compounds with antioxidant activity can be useful for treatment of reactive oxygen species-related diseases, comprising atherosclerosis, inflammatory injury, cardiovascular disease, cancer, diabetes, Alzheimer's disease, cataracts, autism, and aging. The current study was perform to assay the antioxidant activity different fractions of methanolic extract of golden chanterelle mushroom Cantharellus cibarius, a mushroom found in the north of Iran. Different fractions of methanolic extract of this mushroom, including n-hexane, chloroform, ethyl acetate, n-butanol, and water, were evaluated for antioxidant activity using six in vitro assay systems. Mushroom fruit was obtained from the local market, Sari (northern Iran). The n-hexane fraction had higher amounts of flavonoids contents (40.01 ± 1.30 mg quercetin equivalent g-1 of extract) and the highest exhibition of nitric oxide scavenging activity (77.21 ± 1.48%). The highest content of phenol was observed in the n-butanol fraction, which was 40.97 ± 0.99 mg gallic acid equivalent g-1 of extract. Among all the fractions, the ethyl acetate fraction was found to show higher DPPH scavenging activity (33.43 ± 1.30%) and the aqueous fraction to display the most reducing power. The highest Fe2+ chelating activity was observed in the chloroform fraction and then in the n-hexane fraction (86.13 ± 1.61 and 80.68 ± 2.07, respectively). The results all together signify C. cibarius as a valuable source of natural bioactive compounds with antioxidant activity.