Exploring the Bioactive Potential of ICalostoma insigne,/I an Endangered Culinary Puffball Mushroom, from Northeastern Thailand

• Published in: Foods 2023-12, Vol.13 (1)
• Main Authors: Saengha, Worachot, Karirat, Thipphiya, Pitisin, Nathanon, Plangklang, Supawadee, Butkhup, Luchai, Udomwong, Piyachat, Ma, Nyuk Ling, Konsue, Ampa, Chanthaket, Pornwipa, Katisart, Teeraporn, Luang-In, Vijitra
• Format: Article
• Language: English
• Subjects: Instrument industry; Local food; Potatoes; Proteins
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13010113

Calostoma insigne puffball mushrooms are only found in forests with rich biodiversity in very few countries including Thailand, and their biofunctions remain largely unexplored. This study used the agar disk diffusion assay, the anti-glucosidase assay, and the 3, 4, 5-dimethylthiazol-2-yl-2-5-diphenyltetrazolium bromide (MTT) assay to evaluate the bioactive potential of these endangered puffball mushrooms. Internal transcribed spacer (ITS) gene analysis identified C. insigne, a puffball mushroom with green, globose, and spiny spores. Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the polysaccharide structure while scanning electron microscopy (SEM) revealed a fiber-like network. The ethanolic gelatinous fruiting body extract exhibited 1,1-diphenyl-2-picrylhydrazyl (DPPH)-scavenging capacity (57.96%), a ferric ion-reducing antioxidant power (FRAP) value of 1.73 mg FeSO[sub.4]/g, and α-glucosidase inhibition (73.18%). C. insigne cytotoxicity was effective towards HT-29 colon cancer cells using the MTT assay (IC[sub.50] of 770.6 µg/mL at 72 h) and also showed antiproliferative capacity (IC[sub.50] of 297.1 µg/mL). This puffball mushroom stimulated apoptotic genes and proteins (caspase-3, Bax, and p21) via an intrinsic apoptotic pathway in HT-29 cells. In the laboratory, the medium formula consisting of 20% potato, 2% sucrose, and 0.2% peptone was optimal to increase fungal mycelial biomass (2.74 g DW/100 mL), with propagation at pH 5.0 and 30 °C. Puffball mushrooms are consumed as local foods and also confer several potential health benefits, making them worthy of conservation for sustainable utilization.