Abstract book. The eighth international workshop on edible mycorrh,izal musn o IWEMMS TAUESG6. Octo be 1 ottt- 1? th octob
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1 Abstract book The eighth international workshop on edible mycorrh,izal musn o IWEMMS nference of the Tuber aestivum/uncinatum Europe~n scientific group TAUESG6 Congres international sur les champignons rpycorhiziens Octo be 1 ottt- 1? th octob space de congres lement= rm: CAHORS,I:""~...
2 Abstract book The eighth international workshop on edible mycorrhizal mushrooms IWEMM8 The sixth conference of the Tuber aestivum/uncinatum European scientific group TAUESG 6 Livre des résumés Congrès international sur les champignons mycorhiziens comestibles October 10 th -17 th octobre 2016 Espace de congrès Clément-Marot CAHORS, France 1
3 8 INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS, 6 TAUEG conference Topic of the congresss (Les thèmes du congrès) 1. Culture 2. Biologie 3. Ecologie 4. Taxonomie 5. Biologie moléculaire 6. Changement climatique 7. Développement de l'économie rurale 8. Mycotourisme, agritourisme et gastronomie 9. Chimie alimentaire et bénéfices sur la santé 10. Conservation et protection de l'environnement 11. Gestion des populations en milieu naturel et cultivé 12. Autres questionss relatives aux champignons mycorhiziens comestibles Scientific Committee (Le Comité scientifique international) Shannon Berch - Canada Carolina Barroetaveña - Argentine Dominique Barry - France Gérard Chevalier - France Simon Egli Suisse Arzu Roberto Flores - Guatemala Alexis Guerin-Laguette Nouvelle-Zélande, Secretary general Ian Hall Nouvelle-Zélande Lahsen Khabar Maroc Fernando Martínez-Peña - Espagne Jesuss Pérez-Moreno - Mexique Asun Morte - Espagne Daniel Mousain - France Claude Murat - France David Pilz - USA Jean-Marc Olivier - France Jean Rondet - France Marc-André Selosse - France Pierree Sourzat - France, Aziz Türkoğlu - Turquie Wang Yun - Nouvelle-Zélande, Chine Akiyoshi Yamadaa - Japon Yu Fuqiang - Chine Alessandra Zambonelli - Italie 6
4 8 INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS, 6 TAUEG conference APERSPECTIVE ONTHE NORTH AMERICAN TRUFFLE GROWERS ASSOCIATION Johann N. Bruhn, Olivia Taylor, and Tom Michaels NEW SPECIES OF EDIBLE MYCORRHIZAL MUSHROOMS IN RURAL MARKETS IN GUATEMALA 50 YEARS OF RESEARCH ON ETHNOMYCOLOGY IN GUATEMALA. Flores Arzú, Roberto; Morales Esquivel, Osberth, Bran González, María del Carmen & Cáceres Staackman, Roberto. O 129. O 130. P TRADITIONAL SELL OF WILD EDIBLE MYCORRHIZAL MUSHROOMS IN TOTONICAPAN MARKET. Flores Arzú, Roberto & Godínez, Sergio CULTIVATED AREAA AND CULTIVATION POTENTIALITY OF BLACK TRUFFLE (Tuber melanosporum Vittad.) IN TERUEL PROVINCE (EAST- Sergi García-Barreda, Pedro Marco, José María Cuadrat, Sergio Sánchez. CENTRAL SPAIN) Juan Barriuso, Roberto Serrano-Notivoli, María Martín-Santaf fé, Belén Lahoz, P 132. P FIRST DETECTION OF Pulvinula constellatio IN SPANISH NURSERIES PRODUCING TRUFFLE PLANTS María Martín-Santafé, Juan Barriuso, Gian Maria Niccolò Benucci, Domizia Donnini, Pedro Marco, Sergio Sánchez. EVOLUTION OF Tuber melanosporum MYCELIUM CONCENTRATIONN IN THE SOIL THROUGHOUT THE YEAR AND EVALUATION OF FUNGAL BIODIVERSITY IN PRODUCTIVE AND NON- PRODUCTIVE TREES Marcos Morcillo, Javier Parladé, Joan Pera, Mónica Sanchez, Xavier Vilanova : STATE OF THE ART OF THREE DECADES OF RESEARCH ON AROMAS OF TRUFFLES Thierry TALOU CHEMICAL CHARACTERIZATION OF FOUR WILD EDIBLEE MYCORRHIZAL MUSHROOMS: THE SAME GEOGRAPHICAL ORIGIN, BUT A GREAT BIODIVERSITY Filipa S. Reis, Anabela Martins, Lillian Barrosa, Patricia Morales, M. Helena Vasconcelos, Isabel C.F.R. Ferreira P 134. O 135. O 136. O
5 8 INTERNATIONAL WORKSHOP ON EDIBLE MYCORRHIZAL MUSHROOMS, 6 TAUEG conference Number 111 CHEMICAL CHARACTERIZATION OF FOUR WILD EDIBLE MYCORRHIZAL MUSHROOMS: THE SAME GEOGRAPHICAL ORIGIN, BUT A GREAT BIODIVERSITY Filipa S. Reis a,b,c,d, Anabela Martins a, Lillian Barros a, Patricia Morales b, M. Helena Vasconcelos c, d,e, Isabel C.F.R. Ferreira a a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Portugal. b Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Spain. c i3s- Instituto de Investigação e Inovaçãoo em Saúde da Universidade do Porto, Portugal. d Cancer Drug Resistance Group, IPATIMUP Institute of Molecular Pathology and Immunology of the University of Porto, Portugal. e Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy of the University of Porto, Portugal. iferreira@ipb.pt Keywords: Wild compounds edible mycorrhizal mushrooms, chemistry and biodiversity, bioactive The present work reports the chemical characterization of four wild edible mycorrhizal mushrooms from two different genus: Leccinum molle (Bon) Bon, Leccinum vulpinum Watling, Suillus granulatus (L.) Roussel and Suillus luteus (L.: Fries) Gray. This characterization was an attempt to find some compounds of interest, namely reducing sugars, unsaturated fatty acids, vitamin E and phenolic compounds, the two latter, known for their antioxidant capacity as scavengers of free radicals. The antioxidant potential of the species was also evaluated. Both Leccinum species and the S. granulatus revealed the presence of the reducing sugar fructose. However, mannitol and trehalose were the main free sugars quantified in the studied samples. Unsaturated fatty acids were the predominant fatty acids class, and β-- and γ- tocopherol were the main isoforms of vitamin E found in the studied species. More differences between the species were observed in the phenolic acids profiles. These compounds are known as secondary metabolites associated with stressful conditions. Therefore, since mushrooms are strongly influenced by the surrounding environment, it is natural that such differences occur, even among species of the same genus. All the species revealed antioxidant properties, being the lower EC 50 values observed for the β-carotene bleaching inhibition. Overall, the studiedd edible mycorrhizal species can be directly included in the diet in order to take advantage of the present bioactive compounds (i.e. vitamins, unsaturated fatty acids, reducing and/or other biologically active sugars). In addition to taking advantage of these products of the primary metabolism, it is also possible to take advantage of secondary metabolites which also possess, among others, antioxidant properties. Acknowledgments IPATIMUP integrates the i3s Research Unit, which is partially supported by FCT, the Portuguese Foundation for Science and Technology. Authors thank FCT for the grant of F.S. Reis (SFRH/BD/111753/2015) and L. Barros (SFRH/BPD/ /2015), and FCT and FEDER for CIMO (UID/AGR/00690/2013) support. 137
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