María Elena Valverde

Edible Mushrooms: Improving Human Health and Promoting Quality Life

Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food, an “elixir of life.” They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history because of their sensory characteristics; they have been recognized for their attractive culinary attributes. Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported beneficial effects for health and treatment of some diseases. Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.

Huitlacoche (Ustilago maydis) as a food source--biology, composition, and production.

Huitlacoche is the ethnic name applied to the young fruiting bodies (galls) of the fungus Ustilago maydis, which causes common smut of maize (Zea mays L). Biologists and agronomists have historically used U. maydis as a model to study a wide array of genetic, physiological, ecological, and phytopathological phenomena. In Mexico and other Latin American countries, huitlacoche has been used traditionally as human food, being highly regarded as an interesting dish or condiment. The food potential of huitlacoche is described here in terms of its chemical composition, which includes carbohydrates, proteins, fats, vitamins, and minerals. In addition, essential amino acids (especially lysine) and fatty acids (linoleate) are present in huitlacoche in considerable levels, adding to its nutritional attributes. The feasibility of growing U. maydis in submerged agitated culture has yielded a variety of fermentation products, including essential amino acids, proteins, vitamins, and flavorings, among others. Recent interest in developing huitlacoche as a cash crop has come from increasing acceptance by the North American public, who prize it as a new delicacy. However, research efforts are still needed to determine the biological factors involved in the establishment of U. maydis as a pathogen on the maize plant. This review deals with the role of huitlacoche as a food source, implicating the biological components that will determine the development of technologies for large scale production.

PLANT REGENERATION OF AGAVE TEQUILANA BY INDIRECT ORGANOGENESIS

SummaryIndirect organogenesis was developed in Agave tequilana. Leaf segments and meristematic tissue from the central head (‘piña’) were evaluated as explant sources. A minimal-sized explant with high bud-forming capacity (19.5 BFC) was obtained through a cross section of meristematic tissue from in vitro plantlets. In callus culture, the best growth response was due to naphthalene acetic-acid (NAA) presenting a contrasting response compared to 2,4-dichlorophenoxyacetic acid (2,4-D). Regeneration from meristem segments and callus was obtained using 1.1 μM 2,4-D and 44 μM 6-benzylaminopurine (BA). The regeneration capacity of callus was maintained for 3 mo. Shoots regenerated were rooted in a hormone-free MSI medium and acclimatized in a greenhouse with a 100% survival.

Plant regeneration of three Opuntia genotypes used as human food

In vitro micropropagation Opuntia cactus plants, whose young stems are consumed as vegetables, is reported. Cladode explants from three Opuntia genotypes, were cultivated in MS medium containing BA and GA3. Shoots produced were used as secondary explants and BA added at different concentrations to induce shoot development. 0.5 μM BA was the best for bud formation. Satisfactory rooting occurred when IBA was added to the medium, and plants were successfully established in soil and adapted to greenhouse conditions. The protocols developed in this work provide a basis for the establishment of a genetic transformation system for Opuntia spp.

Production of the edible fungus huitlacoche (Ustilago maydis): Effect of maize genotype on chemical composition

Huitlacoche was produced by injection of two compatible isolates of Ustilago maydis into ears of 19 maize hybrids and analyzed for proximate composition and fatty acid content. Protein content ranged from 10.0 to 14.5% (dry basis) and fat content from 2.7 to 6.5%. Samples showed high contents of oleic and linoleic acids.

Production and evaluation of some food properties of huitlacoche (Ustilago maydis)

Abstract The maize smut termed huitlacoche, an edible delicacy, is generated by the infection of the maize ears with the fungus Ustilago maydis. The commercial importance of this smut is now growing. Huitlacoche was produced by injecting a spore suspension of fungus into maize ears. In addition, samples of huitlacoche were also collected from two different locations where it naturally grows. These samples were used to assess the proximate composition, and amino acids and fatty acids profiles. The protein content ranged from 11.5 to 16.4%; huitlacoche was relatively rich in lysine (6.3 to 7.3 g/100g protein); most fatty acids were represented by the linoleic and linolenic acids (72.1 to 73.6% of the total). Aflatoxin, ochratoxin and zearalenone were not found in huitlacoche.

Expression of Ripening-Related Genes in Prickly Pear (Opuntia sp.) Fruits

To throw light on the expression of ripening-related genes in prickly pear (Opuntia sp.) fruits and on the possible role of the gaseous hormone ethylene in nonclimacteric fruit ripening, cDNA fragments that showed high homologies with 1-aminocyclopropane-1-carboxylate (ACC) synthase and ACC oxidase cDNAs from other plants were cloned and partially characterized. Thus, the corresponding genes were accordingly named opaccs-1 and opacco-1, after Opuntia ACC synthase-1 and Opuntia ACC oxidase-1, respectively. Southern analysis suggests the presence of at least one copy of both genes, as well as other related homologous sequences in the Opuntia genome. Northern analysis of the opaccs-1 gene shows an enhanced expression in ripening fruit tissues, whereas opacco-1 expression is highly induced in ripe tissues with respect to the green fruits and mature cladodes. These results are in agreement with an active metabolic role of ethylene during nonclimacteric prickly pear fruit ripening. This is the first report on the analysis at the molecular level of ripening-related genes of the Opuntia genus.

Detection of genetic variation in Ustilago maydis strains by probes derived from telomeric sequences

Genetic variation using probes derived from telomeric sequences was analysed among several Ustilago maydis strains in an attempt to identify discriminative fingerprint patterns. Three groups of wild isolates from different geographical areas and one group of standard laboratory strains were examined. Analysis of the endmost restriction fragments (EFs) and of the endmost-associated restriction fragments (EAFs) of the chromosomes revealed group differences. Most of the EFs in two groups of strains showed a similar length whereas in the other two groups they were distributed in classes of different lengths. Furthermore, analysis of the EAFs permitted possible fingerprint patterns to be predicted for each group of strains based on the occurrence of amplified bands as well as the presence or absence of distinct bands which were shown to be present in terminal as well as in interstitial sites of the chromosome. The approach evaluated in this work yielded highly polymorphic fingerprint patterns and could be used to distinguish groups of fungal isolates; this approach may also be effective for other fungal systems.

Is pathogenicity of Ustilago maydis (huitlacoche) strains on maize related to in vitro production of indole-3-acetic acid?

Corn smut caused by Ustilago maydis (DC) Corda on maize (Zea mays L.) is characterized by gall (tumour) formation on aerial parts of the plant. Young galls on immature corn ears are called huitlacoche and are highly appreciated as a food delicacy. Several reports have suggested that production of the auxin indole-3-acetic acid (IAA) by U. maydis might be involved in tumour formation. Because strains showing defects in IAA biosynthesis (Iaa− phenotype) would be valuable in elucidating the role of IAA in pathogenicity, in a previous study we isolated and analysed several such mutants. In the present work, we have crossed a null Iaa− auxotrophic mutant with compatible wild-type strains. The main objective of the present work was to evaluate the pathogenicity of crosses involving wild-type and Iaa− strains, in order to examine its relation to IAA production. Significant differences were found in growth, IAA production and ability to survive in water suspension among wild-type and mutant progeny strains. In general, high levels of pathogenicity were associated to high levels of IAA production by the strains, which supports the hypothesis that U. maydis strains require the ability to produce IAA in order to induce tumours in the host.

Genetic diversity of Ustilago maydis strains

Thirty wild isolates belonging to five different locations in Mexico plus two laboratory strains of Ustilago maydis were characterized by restriction fragment length polymorphism (RFLP) analysis using 23 different clones as probes derived from a PstI library and two restriction enzymes. All loci analysed presented a high level of polymorphism, including one locus with thirty one different alleles. Geographical grouping of the populations was based on Neis genetic distance and there was no correlation between genetic and geographic distances among these isolates. Our results suggest that DNA fingerprinting is a useful method for detecting genetic variation in populations of U. maydis. This work demonstrated that considerable genetic variation may be present within field populations of U. maydis.