Taxonomy, sociobiology, nutritional and nutraceutical potential of termitophilous and lepiotoid mushrooms from North West India.

The present paper deals with biology and the evaluation of nutritional and nutraceutical potential of wild edible lepiotoid and termitophilous mushrooms from North West India. The studies reveal that presence of appreciable amount of most of the essential nutrients. Out of the total wild mushrooms analysed, Termitomyces medius possessed maximum (46.2%) amount of protein followed by T. badius (44%) whereas T. striatus possessed the least amount(12.95%) on dry weight basis. Maximum percentage of fat was in Macrolepiota procera (3.4%) followed by T. mammiformis (3.3%). All other mushrooms had considerably low percentage of crude fat per 100 g of dry sample. The crude fibre content was highest in T. mammiformis (8% of dry weight) while T. badius and M. rhacodes possessed minimum percentage of crude fibre (2.5%). The carbohydrate content was highest in T. striatus was evaluated to contain (60.27%) followed by T. mammiformis (47.65%) while lowest carbohydrate content was in T. microcarpus (33.5%) and T. medius (33.3%). The overall energy value was maximum in M. rhacodes (364.7 kJ) as compared to the species of Termitomyces and Macrolepiota, evaluated. Amongst the minerals, Fe content was maximum in T. mammiformis (673 mg/100 g dry weight) followed by T. radicatus (482 mg/100 g) and minimum in T. striatus (82 mg/100 g). In addition Termitomyces species are quite rich in Mg. T. medius (330 mg/100 g) had maximum amount of Mg followed by T. heimii (287 mg) and minimum in T. microcarpus (6 mg/100 g). Mn (13mg/100 g) and Ca (204mg/100 g) content was highest in T. medius and minimum amount of Manganese (1 mg/100 g) was recorded in M. dolichaula and T. microcarpus (6 mg), respectively. Cu was maximum in T. striatus (11 mg/100 g) followed by T. radicatus (9 mg/100 g) and T. badius (7 mg /100g). As compared minimum quantity of this element was in T. mammiformis (4 mg). Zn was maximum (94.3 mg/100g) in M. rhacodes followed by T. microcarpus (79.5 mg/100 g), whereas minimum quantity of Zn was recorded in T. radicatus (35.9 mg/100 g). The nutraceutically important nutrient Se was maximum in T. microcarpus (123.2 mg/100g) followed by T. heimii (113.10mg/100 g) whereas minimum amount of this element was recorded in T. striatus (46.5 mg/100g). The dry mushroom samples were also evaluated for the presence of heavy metals. Traces of some heavy metals, viz. Hg, As and Cd were detected in T. radicatus, T. medius, T. badius, T. microcarpus and M. rhacodes while Cr, Ag, and Pb were found to be absent in these mushrooms. Phenolic content in T. microcarpus (25.85 mg) was maximum, followed by T. mammiformis (22.5 mg) and minimum in M. dolichaula (5.9 mg). Flavonoids were found in small amount ranging between 1.36 mg/g in T. microcarpus and 2.02 mg/g in M. rhacodes. The β-carotene content was found in very low amount in different species ranging from 1.1 μg/g in T. heimii to 1.5 μg/g in T. badius. Lycopene was found to be least in these species ranging from 1.03 μg/g in T. heimii to 1.27 μg/g in T. striatus. Alkaloids were found in very small concentration ranging between 0.046 mg/g in T. radicatus and T. heimii and 0.103 mg/g in M. dolichaula. Substantially low amount of phenolic content, carotenoids, alkaloids and flavonoids detected in these mushrooms account for their antioxidant property. Maximum content of vitamin A (retinol) in the analysed mushrooms was observed in Lepiota humei (0.17 mg/ 100 g) followed by T. heimii (0.12 mg/ 100 g) and minimum in M. dolichaula (0.075 mg/100 g). As compared thiamine (Vitamin B1) content ranged from 0.75 mg/100 g in M. rhacodesto 0.21 mg/100 g in T. heimii and the riboflavin (Vitamin B2) content was maximum in T. heimii (0.25 mg/100 g) and minimum in M. rhacodes (0.13 mg/100 g). Vitamin C (Ascorbic acid) was maximum in T. reticulatus (1.45 mg/100 g) and minimum in L. humei (0.18 mg/100 g). The nutritional and nutraceutical constituents in these mushrooms are comparable to commonly cultivated mushrooms. Their culinary credentials also compares well with the commonly consumed vegetables. These mushrooms need to be explored further with a view to conserve them and domesticate them so that these can be fruitfully used for human welfare.