Nutritional composition and mycolith assessment of some wild mushrooms from southern region of Kashmir Himalaya, India

• Published in: Journal of food composition and analysis 2024-08, Vol.132, p.106336, Article 106336
• Main Authors: Dar, Asif Hamid, Wani, Abdul Hamid, Talie, Mehrajud Din, Bhat, Mohd Yaqub, Sheikh, Aadil Rashid
• Format: Article
• Language: English
• Subjects: Ash; Carbohydrate; Edible mushrooms; Fiber; Geopora; Mycoliths; Protein; Silicon dioxide
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2024.106336

Wild edible mushrooms, serving as a bountiful reservoir of diverse nutrients, minerals, and pharmacological agents, are recognized for the formation of intricate mineral microstructures known as mycoliths within and around their hyphal networks. Therefore, this study aimed to analyze biochemical traits and assess mycoliths in prized wild mushrooms from the southern Kashmir Himalaya. Protein and carbohydrate levels were assessed using colorimetric methods, while minerals were quantified via atomic absorption spectroscopy, and mycoliths were characterized through X-ray diffraction analysis. On a dry weight basis, the protein content varied from 14.67 mg/g dw in Lycoperdon perlatum to 35.25 mg/g dw in Ramaria formosa. Geopora sumneriana exhibited the highest fiber content of 8.33% on a dry weight basis. Potassium content ranged from 0.98 mg/g dw in Calvatia gigantea to 2.12 mg/g dw in Pleurotus citrinopileatus. In contrast, sodium content across all selected mushrooms was relatively low, ranging from 0.09 mg/g dw in Ramaria formosa to 0.96 mg/g dw in Coprinus comatus. All the tested mushroom species were found to contain mycoliths, with silicon dioxide (SiO2) identified as the predominant component of these structures. The observations of this study warrant consideration of these wild macrofungi as prospective candidates for health-promoting foods. Nevertheless, a comprehensive investigation is imperative to elucidate the mycotaxonomical, nutritional, and health-related implications of mycoliths present in mushrooms. •Mycoliths were isolated and characterized for first time from these mushrooms.•Protein content was found to range from 14.67 mg/g to 35.25 mg/g on dry weight basis.•In all mushrooms, the potassium content was observed to be higher than that of sodium.•Certain mushrooms had a higher crude fiber content compared to cereals.•Silica (SiO2) was found to constitute approximately 65% of mycolith composition.