Leccinum scabrum (Bull.) Gray, is a member of the family Boletaceae Chevall. It is an edible, mycorrhizal mushroom of potential application interest for both food and medicinal properties. Described in 1783 by French naturalist J.B.F. Bulliard under the name Boletus scaber, in 1821 it was included by S.F. Gray in the genus Leccinum. L. scabrum is mainly collected under birch trees, it prefers deciduous woods and is also found under Fagus sylvatica L. Fructification period extends from early summer to autumn, in grassy areas or with the presence of low bushes, in open spaces or at the edge of the woods. The cap is up to 15 cm width, when unripe, hemispheric then convex and finally flat. The surface of the cuticle is rather smooth, generally without depressions, fairly velvety, with a color ranging from off-white to light brown, to hazel, with yellowish tones, and is dry with dry weather, becoming somewhat viscous when it moistens. Sometimes, the cap have a fairly regular margin with small lighter or darker spots. Hymenium with white tubules then darker and gray-green in the ripe basidiomata. The pores are small with a rounded shape with a color, from whitish to gray and then brownish. Stipe 8-15 cm, 2-4 cm in diameter, firm and gradually fibrous, off-white, covered by dark small scales. Flesh off-white, unchanging when touched, cut or cooked. The flesh is tender but firm in the unripe specimens, while it tends to become soft when ripe. Pleasant light smell, taste sweetish. Basidiospores yellow-cinnamon, elongated shape, smooth and guttulate, 13-21 x 4-6 μm. L. scabrum is one of the most sought after and appreciated boletes. The characteristic of the meat that does not blacken, makes it particularly appreciated by many people. The firm consistency of the meat also contributes to its good edibility. Basidiomata of L. scabrum were collected within the Białowieża Forest (Poland), an ancient virgin forest (87,600 ha) with a unique biodiversity of fungi in Europe. Bialowieza Forest is the best preserved forest ecosystem and the last low-land deciduous and mixed old-growth forest in Europe. Specimens of fungi of the genus Leccinum were identified on the basis of specialist literature using classical methods of taxonomic mycology. Evidence collections were made from the collected fruiting bodies and deposited at the Fungarium of the Institute of Forest Sciences (collection acronym in the Index Herbariorum - BLS). Results obtained from analyses performed on mushrooms powder obtained by drying of fresh basidiomata, show a relevant percentage of vitamins and minerals, among which vitamin D3, B2 and among minerals, sodium, potassium, iron and calcium. Remarkable is the content of carbohydrates, proteins and dietary fiber and the content of total sugars and total free amino acids. Polyunsaturated fatty acids represent the most marked value while saturated fatty acids represent the lowest value. Significant contents were found in vitamin D3 and B2 as well as sodium, potassium, iron, and calcium. Centesimal analysis shows a higher quantity of carbohydrates, proteins, dietary fiber and ashes compared to other foods. Furthermore, chemical composition of L. scabrum powder methanolic extract was also analyzed using gas chromatography with mass spectrometry. The main components of the extract were carbohydrates (79.61%), as well as fatty acids and their esters (6.59%). The extract also contained ergosterols (2.65%), polyalcohols (1.67%) and, amino acids (1.25%). In the extract was found presence of biologically active compounds belonging to hydroxy acids (e.g. malic acid, lactic acid, glyceric acid), dicarboxylic acids (e.g. succinic acid, fumaric acid, glutaric acid) and aromatic acids (i.e. benzeneacetic acid, 4-hydroxybenzeneacetic acid, benzoic acid). A preliminary study on its possible antibacterial effect was carried out by testing some extracts obtained under microwave irradiation against a panel of Staphylococcus aureus (ATCC and clinical isolates). Four different solvents with increasing polarity were used to extract the bioactive compounds of L. scabrum and the observed antibacterial activity was expressed as Minimal Inhibitory Concentration (MIC), assessed by microdilution method. The results obtained open the way for further investigation and for the activation of appropriate conservation strategies.
CONSERVATION, TAXONOMY, ECOLOGICAL DISTRIBUTION, AND POTENTIAL APPLICATION OF THE CULINARYMEDICINAL MUSHROOM LECCINUM SCABRUM
Cavalluzzi, MMMembro del Collaboration Group
;Lentini, GMembro del Collaboration Group
;Rosato, AMembro del Collaboration Group
;Barbarossa, AMembro del Collaboration Group
;Colasuonno, PMembro del Collaboration Group
;Gargano, MLMembro del Collaboration Group
2022-01-01
Abstract
Leccinum scabrum (Bull.) Gray, is a member of the family Boletaceae Chevall. It is an edible, mycorrhizal mushroom of potential application interest for both food and medicinal properties. Described in 1783 by French naturalist J.B.F. Bulliard under the name Boletus scaber, in 1821 it was included by S.F. Gray in the genus Leccinum. L. scabrum is mainly collected under birch trees, it prefers deciduous woods and is also found under Fagus sylvatica L. Fructification period extends from early summer to autumn, in grassy areas or with the presence of low bushes, in open spaces or at the edge of the woods. The cap is up to 15 cm width, when unripe, hemispheric then convex and finally flat. The surface of the cuticle is rather smooth, generally without depressions, fairly velvety, with a color ranging from off-white to light brown, to hazel, with yellowish tones, and is dry with dry weather, becoming somewhat viscous when it moistens. Sometimes, the cap have a fairly regular margin with small lighter or darker spots. Hymenium with white tubules then darker and gray-green in the ripe basidiomata. The pores are small with a rounded shape with a color, from whitish to gray and then brownish. Stipe 8-15 cm, 2-4 cm in diameter, firm and gradually fibrous, off-white, covered by dark small scales. Flesh off-white, unchanging when touched, cut or cooked. The flesh is tender but firm in the unripe specimens, while it tends to become soft when ripe. Pleasant light smell, taste sweetish. Basidiospores yellow-cinnamon, elongated shape, smooth and guttulate, 13-21 x 4-6 μm. L. scabrum is one of the most sought after and appreciated boletes. The characteristic of the meat that does not blacken, makes it particularly appreciated by many people. The firm consistency of the meat also contributes to its good edibility. Basidiomata of L. scabrum were collected within the Białowieża Forest (Poland), an ancient virgin forest (87,600 ha) with a unique biodiversity of fungi in Europe. Bialowieza Forest is the best preserved forest ecosystem and the last low-land deciduous and mixed old-growth forest in Europe. Specimens of fungi of the genus Leccinum were identified on the basis of specialist literature using classical methods of taxonomic mycology. Evidence collections were made from the collected fruiting bodies and deposited at the Fungarium of the Institute of Forest Sciences (collection acronym in the Index Herbariorum - BLS). Results obtained from analyses performed on mushrooms powder obtained by drying of fresh basidiomata, show a relevant percentage of vitamins and minerals, among which vitamin D3, B2 and among minerals, sodium, potassium, iron and calcium. Remarkable is the content of carbohydrates, proteins and dietary fiber and the content of total sugars and total free amino acids. Polyunsaturated fatty acids represent the most marked value while saturated fatty acids represent the lowest value. Significant contents were found in vitamin D3 and B2 as well as sodium, potassium, iron, and calcium. Centesimal analysis shows a higher quantity of carbohydrates, proteins, dietary fiber and ashes compared to other foods. Furthermore, chemical composition of L. scabrum powder methanolic extract was also analyzed using gas chromatography with mass spectrometry. The main components of the extract were carbohydrates (79.61%), as well as fatty acids and their esters (6.59%). The extract also contained ergosterols (2.65%), polyalcohols (1.67%) and, amino acids (1.25%). In the extract was found presence of biologically active compounds belonging to hydroxy acids (e.g. malic acid, lactic acid, glyceric acid), dicarboxylic acids (e.g. succinic acid, fumaric acid, glutaric acid) and aromatic acids (i.e. benzeneacetic acid, 4-hydroxybenzeneacetic acid, benzoic acid). A preliminary study on its possible antibacterial effect was carried out by testing some extracts obtained under microwave irradiation against a panel of Staphylococcus aureus (ATCC and clinical isolates). Four different solvents with increasing polarity were used to extract the bioactive compounds of L. scabrum and the observed antibacterial activity was expressed as Minimal Inhibitory Concentration (MIC), assessed by microdilution method. The results obtained open the way for further investigation and for the activation of appropriate conservation strategies.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
