which can easily be concentrated and dried, according to the US Patents
US5077201 A and US 5137826 A.
Food flavorings Mushrooms have been used as food flavoring materials for
centuries. Despite the fact that commercial cultivation of sporomes of the ‘‘yellow
morel’’ (M. esculenta) has not currently been successful, its cultivated mycelium is
extensively used as a flavoring agent (Nitha et al. 2013; Litchfield 1967). Harvested
mycelial biomass contains mushroom aroma compounds and good nutritious
composition, including high amounts of proteins, vitamins, and mineral elements.
The composition of mushrooms suggests two medicinal properties: nutritional
benefit as food supplement and therapeutic advantages. Additionally, mushroom
powder can be used as flavoring of soups and sauces (Sobieska et al. 2006). In the
case of M. esculenta, it has been also demonstrated that the aqueous–ethanolic
extracts of the cultivated mycelium of this mushroom act as strong hepatoprotective
(Nitha et al. 2013) and nephroprotective agents without any side effects (Nitha and
Janardhanan 2008), which are important incentives to continue using it in the food
industry. Due to this, the conditions (including fermentation time, temperature, and
broth content) to optimize the cultivation of mycelium of M. esculenta in submerged fermentation, and their effects on the production of different bioactive
compounds such as extracellular polysaccharides content and mycelial growth is
receiving a growing interest (Xu et al. 2008), providing a reference for large-scale
extractions of bioactive compounds by industrial fermentation in the future (Meng
et al. 2010a, b).
6.3 Bioactive Compounds of Agricultural Interest
More than 50 species of EEMs have shown different antagonistic effects against
bacterial, fungal, or virus plant pathogens or against nematodes or insects representing, therefore, a potential source of bioactive compounds useful in a more
sustainable agriculture (Table 6.3).
Insecticide Natural compounds with potential application in agriculture have
been found in EEMs, these include mainly bioactive compounds with insecticide,
nematicidal, and allelopathic effect against some insects or weeds. Mier et al.
(1996) screened extracts of dried sporomes of edible and poisonous mushrooms in
order to find potential bioactive compounds with insecticide properties. Among the
175 different species of Ascomycotina and Basidiomycotina evaluated, 79 species
inhibit insect development. The model insect they use was the non-mycophagous
Drosophila melanogaster. Some of the most toxic extracts were originated from
EEMs such as B. badius, Boletus luridus, B. edulis, Boletus erythropus, Cantharellus tubaeformis, Clavulina cinerea, Cortinarius purpurascens, Hygrophorus
chrysodon, Hygrophorus niveus, S. bovinus, Suillus subtomentosus, Tricholoma
equestre, Tricholoma saponaceum, Tricholoma sejuctum, Tricholoma sulphureum,
and Xerocomellus chrysodon. Posteriorly, Wang et al. (2002) tried to identify the
chemicals involved in this insecticidal activity, the toxicity of 14 species of
194
J. Pérez-Moreno and M. Martínez-Reyes
US5077201 A and US 5137826 A.
Food flavorings Mushrooms have been used as food flavoring materials for
centuries. Despite the fact that commercial cultivation of sporomes of the ‘‘yellow
morel’’ (M. esculenta) has not currently been successful, its cultivated mycelium is
extensively used as a flavoring agent (Nitha et al. 2013; Litchfield 1967). Harvested
mycelial biomass contains mushroom aroma compounds and good nutritious
composition, including high amounts of proteins, vitamins, and mineral elements.
The composition of mushrooms suggests two medicinal properties: nutritional
benefit as food supplement and therapeutic advantages. Additionally, mushroom
powder can be used as flavoring of soups and sauces (Sobieska et al. 2006). In the
case of M. esculenta, it has been also demonstrated that the aqueous–ethanolic
extracts of the cultivated mycelium of this mushroom act as strong hepatoprotective
(Nitha et al. 2013) and nephroprotective agents without any side effects (Nitha and
Janardhanan 2008), which are important incentives to continue using it in the food
industry. Due to this, the conditions (including fermentation time, temperature, and
broth content) to optimize the cultivation of mycelium of M. esculenta in submerged fermentation, and their effects on the production of different bioactive
compounds such as extracellular polysaccharides content and mycelial growth is
receiving a growing interest (Xu et al. 2008), providing a reference for large-scale
extractions of bioactive compounds by industrial fermentation in the future (Meng
et al. 2010a, b).
6.3 Bioactive Compounds of Agricultural Interest
More than 50 species of EEMs have shown different antagonistic effects against
bacterial, fungal, or virus plant pathogens or against nematodes or insects representing, therefore, a potential source of bioactive compounds useful in a more
sustainable agriculture (Table 6.3).
Insecticide Natural compounds with potential application in agriculture have
been found in EEMs, these include mainly bioactive compounds with insecticide,
nematicidal, and allelopathic effect against some insects or weeds. Mier et al.
(1996) screened extracts of dried sporomes of edible and poisonous mushrooms in
order to find potential bioactive compounds with insecticide properties. Among the
175 different species of Ascomycotina and Basidiomycotina evaluated, 79 species
inhibit insect development. The model insect they use was the non-mycophagous
Drosophila melanogaster. Some of the most toxic extracts were originated from
EEMs such as B. badius, Boletus luridus, B. edulis, Boletus erythropus, Cantharellus tubaeformis, Clavulina cinerea, Cortinarius purpurascens, Hygrophorus
chrysodon, Hygrophorus niveus, S. bovinus, Suillus subtomentosus, Tricholoma
equestre, Tricholoma saponaceum, Tricholoma sejuctum, Tricholoma sulphureum,
and Xerocomellus chrysodon. Posteriorly, Wang et al. (2002) tried to identify the
chemicals involved in this insecticidal activity, the toxicity of 14 species of
194
J. Pérez-Moreno and M. Martínez-Reyes