Konsue Nattaya, Ketnawa Sunantha, Qin Si
Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand.
Research Center of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand.
Foods. 2025 Jun 30;14(13):2331. doi: 10.3390/foods14132331.
Wild edible mushrooms (WEMs) are a popular delicacy in Thailand, prized for their unique flavor, texture, and nutritional value. Despite their widespread consumption, there is limited scientific research on their chemical compositions, biological activities, and potential health benefits. To bridge this knowledge gap, a comprehensive study was conducted on sixteen WEM species from ten families-Polyporaceae, Pleurotaceae, Russulaceae, Marasmiaceae, Pluteaceae, Boletinellaceae, Diplocystaceae, Lyophyllaceae, Psathyrellaceae, and Auriculariaceae-commonly found in northern Thailand. The proximate composition varied significantly among the WEM species, particularly in crude protein (12-51% /), crude fiber (1-30% /), and glucans (4-25% /). exhibited the highest phenolic content, while cf. demonstrated the most potent antioxidant activity. WEM extracts also displayed notable inhibitory effects on α-glucosidase (5.82-79.43%) and α-amylase (1.30-90.79%). All extracts induced antioxidant regulators of Nrf2 and NQO1, suggesting that WEMs can help protect cells from oxidative stress, environmental toxins, and xenobiotics from food. Importantly, all extracts maintained high cell viability (>80%), indicating their safety for consumption. Furthermore, the mushrooms demonstrated a strong ability to reduce hepatotoxicity in HepG2 cells induced by tert-butyl hydrogen peroxide, highlighting their potential in preventing liver damage. This study not only underscores the nutritional and health benefits of WEMs but also establishes a vital scientific foundation for future research on their health effects and in vivo applications. In turn, these findings could serve as a crucial resource for optimizing the use of WEMs in ethnic cuisines and strengthening claims regarding their functional food properties.
野生可食用蘑菇（WEMs）在泰国是一种受欢迎的美味佳肴，因其独特的风味、口感和营养价值而备受珍视。尽管它们被广泛食用，但关于其化学成分、生物活性和潜在健康益处的科学研究却很有限。为了填补这一知识空白，对泰国北部常见的来自十个科（多孔菌科、侧耳科、红菇科、小皮伞科、光柄菇科、小牛肝菌科、双囊菌科、离褶伞科、小脆柄菇科和木耳科）的16种野生可食用蘑菇进行了一项全面研究。不同种类的野生可食用蘑菇的近似成分差异显著，尤其是粗蛋白（12 - 51% /）、粗纤维（1 - 30% /）和葡聚糖（4 - 25% /）。 表现出最高的酚类含量，而cf. 表现出最强的抗氧化活性。野生可食用蘑菇提取物对α - 葡萄糖苷酶（5.82 - 79.43%）和α - 淀粉酶（1.30 - 90.79%）也显示出显著的抑制作用。所有提取物均诱导了Nrf2和NQO1的抗氧化调节因子，这表明野生可食用蘑菇有助于保护细胞免受氧化应激、环境毒素和食物中的异生素的侵害。重要的是，所有提取物都保持了较高的细胞活力（>80%），表明它们食用安全。此外，这些蘑菇表现出强大的能力来降低叔丁基过氧化氢诱导的HepG2细胞中的肝毒性，突出了它们在预防肝损伤方面的潜力。这项研究不仅强调了野生可食用蘑菇的营养和健康益处，还为其健康影响和体内应用的未来研究奠定了重要的科学基础。反过来，这些发现可以作为优化野生可食用蘑菇在民族美食中的使用以及强化其功能性食品特性主张的关键资源。
