The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Domingo Blanco - One of the best experts on this subject based on the ideXlab platform.
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chemical composition and evaluation of antioxidant antimicrobial and antiproliferative activities of tuber and terfezia Truffles
Food Research International, 2021Co-Authors: Eva Tejedorcalvo, María E. Venturini, Domingo Blanco, Khira Amara, Filipa S Reis, Lillian Barros, Anabela Martins, Ricardo C Calhelha, Diego Redondo, Pedro MarcoAbstract:Abstract Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in Truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in Truffles (38.2–79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aestivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19–78, 33–301, 83–321 and 102–321 µg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepatotoxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 µg/mL), a primary cell culture obtained from porcine liver.
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what is the best method for preserving the genuine black truffle tuber melanosporum aroma an olfactometric and sensory approach
Lwt - Food Science and Technology, 2017Co-Authors: Eva Campo, Pedro Marco, Domingo Blanco, Rosa Oria, María E. VenturiniAbstract:Abstract The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum Truffles. Volatile organic compounds (VOCs) were extracted by solid-phase microextraction (SPME) and analysed by gas-chromatography olfactometry to monitor changes occurring in key-aroma compounds. Samples were also submitted to descriptive sensory analysis by a panel of trained judges, with the aim of correlating both sets of data. Freeze-drying − and to a lesser extent hot-air drying − were the only treatments able to retain key-compounds such as dimethylsulphide (DMS) and dimethyldisulphide (DMDS), evoking the aroma typically associated with fresh truffle. Principal component analysis (PCA) performed on the descriptive data showed the sensorial proximity between fresh and freeze-dried truffle, and also the differences between them and those frozen and canned. Despite some differences in the odour volatile profile of fresh and freezed-dried Truffles (mainly the lack of 2,3-butanedione and branched ethyl esters), freeze-drying is the most suitable technique for preserving the overall original aroma of fresh truffle. Several key-odour compounds − mainly unsaturated linear chain carbonyl compounds, sulphur and pyrrole derivates − emerge as biomarkers of the studied technologies.
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evaluation of gamma and electron beam irradiation on the aromatic profile of black truffle tuber melanosporum and summer truffle tuber aestivum
Innovative Food Science and Emerging Technologies, 2012Co-Authors: Laura Culleré, Vicente Ferreira, Pedro Marco, María E. Venturini, Domingo BlancoAbstract:Abstract Changes in the aroma composition of Truffles ( Tuber aestivum and Tuber melanosporum ) after electron-beam and gamma irradiation at doses of 1.5 kGy and 2.5 kGy were investigated by solid phase microextraction methodology (HS-SPME). In particular, the effect was evaluated on specific compounds chosen for their aromatic importance according to previously collected olfactometric data. Therefore, the main aim of this study is to evaluate the effect of electron-beam and gamma-irradiation on the aroma of different Truffles. Some changes were produced by these treatments, although none were sufficient to be observed in a sensory test. However, some relevant conclusions were drawn from the data obtained from these analyses. In the case of Tuber melanosporum , the electron-beam treatment induces important changes in the aromatic profile while γ-irradiation did not result in any significant change. Most different samples had been irradiated with doses at 1.5 kGy of electron-beam. In the case of Tuber aestivum , gamma-irradiation induced the greatest aromatic differences in comparison with the non irradiated samples (considered as control samples). Again, a dose of 1.5 kGy had the greater impact on the truffle aroma. It is known that the irradiation process implies an oxidative degradation of fatty acids (lipidic oxidation). In this complementary research, higher levels of some of these carbonyls (hexanal in T. melanosporum and hexanal, E,E-2,4-nonadienal and nonanal in T.aestivum ) were observed in the Tuber melanosporum samples treated with electron-beam and in Tuber aestivum samples treated with gamma-irradiation. Industrial Relevance Irradiation is recognized as a safe and effective method of preservation used to extend the shelf life of raw and processed foods in many countries worldwide. The main benefit of irradiation is widely accepted as eliminating microorganisms, insects or parasites capable of inflicting food spoilage and toxicity, thus replacing chemical fumigants. However, in many cases food irradiation is limited due to fatty acid decomposition and subsequent off-flavor development in the foodstuff. On the other hand, one of the most important problems of truffle storage is the preservation of taste and aroma, essential parameters for its quality. As a consequence, treatments such as the use of gamma rays or electron-beam irradiation are potentially attractive for improving the shelf life of Truffles as long as they do not modify their aromatic characteristics. For this reason, we decided to research about the effect of these kinds of irradiation on the aroma of different Truffles ( Tuber melanosporum and Tuber aestivum) .
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Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum Truffles packaged in modified atmospheres
Food Control, 2011Co-Authors: Carmen Susana Rivera, María E. Venturini, Rosa Oria, Domingo BlancoAbstract:The objective of this study was to develop a surface disinfection method which, combined with modified atmosphere packaging (MAP), prolonged the shelf-life of Tuber aestivum and Tuber melanosporum Truffles. T. aestivum was washed with sodium hypochlorite (500 ppm chlorine), hydrogen peroxide (5%) and ethanol (70%) alone or in combination with ultrasound (35 Hz) for 10 min at 4 °C. Dipping in ethanol 70% with ultrasound was found to be the most effective treatment, achieving 4 logarithmic reductions for pseudomonads, reductions greater than 2 logarithmic units for Enterobacteriaceae, lactic acid bacteria and molds and 1.5 logarithmic reductions for yeasts. Finally, both truffle species were decontaminated with the selected treatment, packaged with a microperforated film and stored at 4 °C for 28 days. In this situation the microbial counts and the sensory quality were maintained throughout storage and the shelf-life of both truffle species were prolonged to 28 days.
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characterisation of aroma active compounds in black Truffles tuber melanosporum and summer Truffles tuber aestivum by gas chromatography olfactometry
Food Chemistry, 2010Co-Authors: Laura Culleré, Vicente Ferreira, María E. Venturini, Berenger Chevret, Ana Cristina Sanchezgimeno, Domingo BlancoAbstract:Abstract The aromatic composition of two different species of Truffles (black and summer) was evaluated by gas chromatography–olfactometry (GC–O). Volatiles released by the Truffles at 25 °C for 7.5 h were collected in a trapping system consisting of 400 mg of LiChrolut EN kept at 0 °C and further eluted with dichloromethane/methanol (95:5). The extract was analysed by two different GC–O strategies: (1) a semiquantitative GC–O study using a panel composed of nine individuals, (three of them truffle experts) and (2) an AEDA (aroma extract dilution analysis) experiment with a small panel of two judges. The results show that the aroma emitted by a typical black truffle is due to at least 17 different aroma molecules, six of which are reported for the first time: 1-hexen-3-one, 2-methyl-3-furanthiol, furaneol, 3-ethylphenol, 3-propylphenol and 5-methyl-2-propylphenol. The most important aroma compounds of black truffle aroma are 2,3-butanedione, dimethyl disulphide (DMDS), ethyl butyrate, dimethyl sulphide (DMS), 3-methyl-1-butanol and 3-ethyl-5-methylphenol. Quantitatively, black truffle emits mostly 3-ethyl-5-methylphenol (more than 50% of the total aroma molecules emitted), 5-methyl-2-propylphenol, β-phenylethanol and 3-ethylphenol. In the case of summer truffle, the most important aroma molecules are DMS, DMDS, methional, 3-methyl-1-butanol, 1-hexen-3-one and 3-ethylphenol. From the quantitative point of view, summer truffle emits mainly β-phenylethanol, DMS and 3-ethylphenol, but the emission is up to 100 times less than that of black Truffles.
Gregory Bonito - One of the best experts on this subject based on the ideXlab platform.
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mycorrhization of pecan carya illinoinensis with black Truffles tuber melanosporum and tuber brumale
Mycorrhiza, 2017Co-Authors: Giorgio Marozzi, Gian Maria Niccolò Benucci, Gregory Bonito, Leonardo Baciarelli Falini, Sergio Sanchez, Emidio Albertini, Domizia DonniniAbstract:Pecan, Carya illinoinensis, is an economically important nut producing tree that can establish ectomycorrhizal symbiosis with a high diversity of fungi. In the southern USA, Truffles (Tuber spp.) sometimes fruit prolifically in cultivated pecan orchards and regularly associate with pecan roots as ectomycorrhizae (ECMs). It has been demonstrated that some valuable European truffle species (e.g., Tuber borchii and Tuber aestivum) can form ECMs with pecan seedlings in nursery conditions. Thus, pecan may represent an attractive alternative host to forest trees for truffle growers given the potential for co-cropping Truffles and pecans. To further explore the capacity of pecan to host truffle symbionts, pecan seedlings were inoculated with species of black Truffles that are economically important in Europe, T. melanosporum and T. brumale. Ectomycorrhizae were characterized molecularly and their morphology was described in detail. Mycorrhization rates on pecan roots were assessed over a 2-year period. Tuber melanosporum and T. brumale produced well-formed ECMs with a level of root colonization in the first year of 37.3 and 34.5%, respectively. After 24 months, the level of mycorrhization increased for T. brumale (49.4%) and decreased for T. melanosporum (10.5%) inversely to that of non-target ECM greenhouse contaminants (e.g., Sphaerosporella brunnea, Trichophaea woolhopeia, Pulvinula constellatio). To assess whether mating types segregated in T. melanosporum as been reported for other host species, we amplified the mating-type locus from single T. melanosporum ECM belonging to different seedlings over a 2-year period. The two mating idiomorphs were nearly equally represented along the 2-year time span: MAT 1-1-1 decreased from 59.4% in the first year to 48.5% in the second year after inoculation. Data reported in this study add to knowledge on the mycorrhization of pecan trees with commercial Truffles and has application to truffle and nut co-cropping systems.
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mycorrhization of pecan carya illinoinensis with black Truffles tuber melanosporum and tuber brumale
Mycorrhiza, 2017Co-Authors: Giorgio Marozzi, Gian Maria Niccolò Benucci, Gregory Bonito, Leonardo Baciarelli Falini, Sergio Sanchez, Emidio Albertini, Domizia DonniniAbstract:Pecan, Carya illinoinensis, is an economically important nut producing tree that can establish ectomycorrhizal symbiosis with a high diversity of fungi. In the southern USA, Truffles (Tuber spp.) sometimes fruit prolifically in cultivated pecan orchards and regularly associate with pecan roots as ectomycorrhizae (ECMs). It has been demonstrated that some valuable European truffle species (e.g., Tuber borchii and Tuber aestivum) can form ECMs with pecan seedlings in nursery conditions. Thus, pecan may represent an attractive alternative host to forest trees for truffle growers given the potential for co-cropping Truffles and pecans. To further explore the capacity of pecan to host truffle symbionts, pecan seedlings were inoculated with species of black Truffles that are economically important in Europe, T. melanosporum and T. brumale. Ectomycorrhizae were characterized molecularly and their morphology was described in detail. Mycorrhization rates on pecan roots were assessed over a 2-year period. Tuber melanosporum and T. brumale produced well-formed ECMs with a level of root colonization in the first year of 37.3 and 34.5%, respectively. After 24 months, the level of mycorrhization increased for T. brumale (49.4%) and decreased for T. melanosporum (10.5%) inversely to that of non-target ECM greenhouse contaminants (e.g., Sphaerosporella brunnea, Trichophaea woolhopeia, Pulvinula constellatio). To assess whether mating types segregated in T. melanosporum as been reported for other host species, we amplified the mating-type locus from single T. melanosporum ECM belonging to different seedlings over a 2-year period. The two mating idiomorphs were nearly equally represented along the 2-year time span: MAT 1-1-1 decreased from 59.4% in the first year to 48.5% in the second year after inoculation. Data reported in this study add to knowledge on the mycorrhization of pecan trees with commercial Truffles and has application to truffle and nut co-cropping systems.
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Characterizing root-associated fungal communities and soils of Douglas-fir (Pseudotsuga menziesii) stands that naturally produce Oregon white Truffles (Tuber oregonense and Tuber gibbosum)
Mycorrhiza, 2016Co-Authors: Gian Maria Niccolò Benucci, Charles Lefevre, Gregory BonitoAbstract:Many truffle species in the genus Tuber are endemic to North America. Some of these have commercial value such as Tuber oregonense and Tuber gibbosum , commonly known as Oregon white Truffles. Most of what is known about the ecology of these Truffles comes from observational data. These truffle species form ectomycorrhizas with Douglas-fir ( Pseudotsuga menziesii ) and sometimes fruit abundantly in early successional forest regrowth. The goal of this study was to characterize fungal communities and soils associated with truffle-producing Douglas-fir sites. We extracted DNA from roots of five trees at four different truffle-producing Douglas-fir sites ( n = 20). We amplified the internal transcribed spacer (ITS) region of the nuclear ribosomal DNA (nrDNA) and sequenced amplicons with 454 pyrosequencing. After quality filtering, we assembled 15,713 sequences into 150 fungal operational taxonomic units (OTUs). Pezizomycetes ( Tuber and Pyronemataceae) were the most abundant taxa detected followed by Helotiales. Agaricomycetes represented most by Thelephoraceae, Russulaceae, and Inocybaceae were also abundant. A total of five Tuber species were detected. T. oregonense was the most abundant OTU, followed by T. gibbosum and Wilcoxina mikolae . Fungal root endophytes were also detected and well represented by Chalara and Phialocephala spp. Fungal community structure and soil chemistry differed between sites. This study represents the first characterization of the fungal communities in Douglas-fir stands producing Oregon white Truffles. We found that Tuber species can be dominant ectomycorrhizal symbionts of Douglas-fir. Truffle fungi are also important in forest health, food webs, and as a non-timber forest resource that can contribute to rural economies.
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general systematic position of the Truffles evolutionary theories
2016Co-Authors: Gregory Bonito, Matthew E SmithAbstract:In the very broadest sense, Truffles are fungi that sequester their spores within differentiated fruiting structures and produce these fruiting bodies below the soil or leaf litter. However, for the purpose of this book, we use the term truffle to reference the “true Truffles” that belong to the genus Tuber (e.g., Tuber melanosporum, Tuber magnatum, and related species). Truffles typically fruit on the forest floor just below the leaf litter or sometimes within the mineral horizon. Truffles are diverse in species and exhibit a range of macroscopic characteristics that vary, such as color, shape, size, texture, and aroma. With the advent of new molecular tools and phylogenomic approaches in truffle research, we expect novel insights and knowledge on truffle development, symbiosis-related genes, molecular crosstalk between fungus and host, genome organization and evolution, and consequences of bacteria on fungal growth, function, and development will ensue.
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Historical Biogeography and Diversification of Truffles in the Tuberaceae and Their Newly Identified Southern Hemisphere Sister Lineage
PLoS ONE, 2013Co-Authors: Gregory Bonito, Akihiko Kinoshita, Matthew E Smith, Rosanne A Healy, Michael Nowak, Gonzalo Guevara, Efren Cazares, Eduardo R. Nouhra, Laura S. Dominguez, Leho TedersooAbstract:Truffles have evolved from epigeous (aboveground) ancestors in nearly every major lineage of fleshy fungi. Because accelerated rates of morphological evolution accompany the transition to the truffle form, closely related epigeous ancestors remain unknown for most truffle lineages. This is the case for the quintessential truffle genus Tuber, which includes species with socio-economic importance and esteemed culinary attributes. Ecologically, Tuber spp. form obligate mycorrhizal symbioses with diverse species of plant hosts including pines, oaks, poplars, orchids, and commercially important trees such as hazelnut and pecan. Unfortunately, limited geographic sampling and inconclusive phylogenetic relationships have obscured our understanding of their origin, biogeography, and diversification. To address this problem, we present a global sampling of Tuberaceae based on DNA sequence data from four loci for phylogenetic inference and molecular dating. Our well-resolved Tuberaceae phylogeny shows high levels of regional and continental endemism. We also identify a previously unknown epigeous member of the Tuberaceae - the South American cup-fungus Nothojafnea thaxteri (E.K. Cash) Gamundi. Phylogenetic resolution was further improved through the inclusion of a previously unrecognized Southern hemisphere sister group of the Tuberaceae. This morphologically diverse assemblage of species includes truffle (e.g. Gymnohydnotrya spp.) and non-truffle forms that are endemic to Australia and South America. Southern hemisphere taxa appear to have diverged more recently than the Northern hemisphere lineages. Our analysis of the Tuberaceae suggests that Tuber evolved from an epigeous ancestor. Molecular dating estimates Tuberaceae divergence in the late Jurassic (similar to 156 million years ago), with subsequent radiations in the Cretaceous and Paleogene. Intra-continental diversification, limited long-distance dispersal, and ecological adaptations help to explain patterns of truffle evolution and biodiversity.
Gian Maria Niccolò Benucci - One of the best experts on this subject based on the ideXlab platform.
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mycorrhization of pecan carya illinoinensis with black Truffles tuber melanosporum and tuber brumale
Mycorrhiza, 2017Co-Authors: Giorgio Marozzi, Gian Maria Niccolò Benucci, Gregory Bonito, Leonardo Baciarelli Falini, Sergio Sanchez, Emidio Albertini, Domizia DonniniAbstract:Pecan, Carya illinoinensis, is an economically important nut producing tree that can establish ectomycorrhizal symbiosis with a high diversity of fungi. In the southern USA, Truffles (Tuber spp.) sometimes fruit prolifically in cultivated pecan orchards and regularly associate with pecan roots as ectomycorrhizae (ECMs). It has been demonstrated that some valuable European truffle species (e.g., Tuber borchii and Tuber aestivum) can form ECMs with pecan seedlings in nursery conditions. Thus, pecan may represent an attractive alternative host to forest trees for truffle growers given the potential for co-cropping Truffles and pecans. To further explore the capacity of pecan to host truffle symbionts, pecan seedlings were inoculated with species of black Truffles that are economically important in Europe, T. melanosporum and T. brumale. Ectomycorrhizae were characterized molecularly and their morphology was described in detail. Mycorrhization rates on pecan roots were assessed over a 2-year period. Tuber melanosporum and T. brumale produced well-formed ECMs with a level of root colonization in the first year of 37.3 and 34.5%, respectively. After 24 months, the level of mycorrhization increased for T. brumale (49.4%) and decreased for T. melanosporum (10.5%) inversely to that of non-target ECM greenhouse contaminants (e.g., Sphaerosporella brunnea, Trichophaea woolhopeia, Pulvinula constellatio). To assess whether mating types segregated in T. melanosporum as been reported for other host species, we amplified the mating-type locus from single T. melanosporum ECM belonging to different seedlings over a 2-year period. The two mating idiomorphs were nearly equally represented along the 2-year time span: MAT 1-1-1 decreased from 59.4% in the first year to 48.5% in the second year after inoculation. Data reported in this study add to knowledge on the mycorrhization of pecan trees with commercial Truffles and has application to truffle and nut co-cropping systems.
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mycorrhization of pecan carya illinoinensis with black Truffles tuber melanosporum and tuber brumale
Mycorrhiza, 2017Co-Authors: Giorgio Marozzi, Gian Maria Niccolò Benucci, Gregory Bonito, Leonardo Baciarelli Falini, Sergio Sanchez, Emidio Albertini, Domizia DonniniAbstract:Pecan, Carya illinoinensis, is an economically important nut producing tree that can establish ectomycorrhizal symbiosis with a high diversity of fungi. In the southern USA, Truffles (Tuber spp.) sometimes fruit prolifically in cultivated pecan orchards and regularly associate with pecan roots as ectomycorrhizae (ECMs). It has been demonstrated that some valuable European truffle species (e.g., Tuber borchii and Tuber aestivum) can form ECMs with pecan seedlings in nursery conditions. Thus, pecan may represent an attractive alternative host to forest trees for truffle growers given the potential for co-cropping Truffles and pecans. To further explore the capacity of pecan to host truffle symbionts, pecan seedlings were inoculated with species of black Truffles that are economically important in Europe, T. melanosporum and T. brumale. Ectomycorrhizae were characterized molecularly and their morphology was described in detail. Mycorrhization rates on pecan roots were assessed over a 2-year period. Tuber melanosporum and T. brumale produced well-formed ECMs with a level of root colonization in the first year of 37.3 and 34.5%, respectively. After 24 months, the level of mycorrhization increased for T. brumale (49.4%) and decreased for T. melanosporum (10.5%) inversely to that of non-target ECM greenhouse contaminants (e.g., Sphaerosporella brunnea, Trichophaea woolhopeia, Pulvinula constellatio). To assess whether mating types segregated in T. melanosporum as been reported for other host species, we amplified the mating-type locus from single T. melanosporum ECM belonging to different seedlings over a 2-year period. The two mating idiomorphs were nearly equally represented along the 2-year time span: MAT 1-1-1 decreased from 59.4% in the first year to 48.5% in the second year after inoculation. Data reported in this study add to knowledge on the mycorrhization of pecan trees with commercial Truffles and has application to truffle and nut co-cropping systems.
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The Truffle Microbiome: Species and Geography Effects on Bacteria Associated with Fruiting Bodies of Hypogeous Pezizales
Microbial Ecology, 2016Co-Authors: Gian Maria Niccolò Benucci, Gregory M. BonitoAbstract:Fungi that produce their fruiting bodies underground within the soil profile are known commonly as Truffles. Truffle fruiting bodies harbor a diverse but poorly understood microbial community of bacteria, yeasts, and filamentous fungi. In this study, we used next-generation 454 amplicon pyrosequencing of the V1 and V4 region of the bacterial 16S ribosomal DNA (rDNA) in order to characterize and compare effects of truffle species and geographic origin on the truffle microbiome. We compared truffle microbiomes of the glebal tissue for eight truffle species belonging to four distinct genera within the Pezizales: Tuber , Terfezia , Leucangium , and Kalapuya . The bacterial community within Truffles was dominated by Proteobacteria, Bacterioides, Actinobacteria, and Firmicutes. Bacterial richness within Truffles was quite low overall, with between 2–23 operational taxonomic units (OTUs). Notably, we found a single Bradyrhizobium OTU to be dominant within truffle species belonging to the genus Tuber , irrespective of geographic origin, but not in other truffle genera sampled. This study offers relevant insights into the truffle microbiome and raises questions concerning the recruitment and function of these fungal-associated bacteria consortia.
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Characterizing root-associated fungal communities and soils of Douglas-fir (Pseudotsuga menziesii) stands that naturally produce Oregon white Truffles (Tuber oregonense and Tuber gibbosum)
Mycorrhiza, 2016Co-Authors: Gian Maria Niccolò Benucci, Charles Lefevre, Gregory BonitoAbstract:Many truffle species in the genus Tuber are endemic to North America. Some of these have commercial value such as Tuber oregonense and Tuber gibbosum , commonly known as Oregon white Truffles. Most of what is known about the ecology of these Truffles comes from observational data. These truffle species form ectomycorrhizas with Douglas-fir ( Pseudotsuga menziesii ) and sometimes fruit abundantly in early successional forest regrowth. The goal of this study was to characterize fungal communities and soils associated with truffle-producing Douglas-fir sites. We extracted DNA from roots of five trees at four different truffle-producing Douglas-fir sites ( n = 20). We amplified the internal transcribed spacer (ITS) region of the nuclear ribosomal DNA (nrDNA) and sequenced amplicons with 454 pyrosequencing. After quality filtering, we assembled 15,713 sequences into 150 fungal operational taxonomic units (OTUs). Pezizomycetes ( Tuber and Pyronemataceae) were the most abundant taxa detected followed by Helotiales. Agaricomycetes represented most by Thelephoraceae, Russulaceae, and Inocybaceae were also abundant. A total of five Tuber species were detected. T. oregonense was the most abundant OTU, followed by T. gibbosum and Wilcoxina mikolae . Fungal root endophytes were also detected and well represented by Chalara and Phialocephala spp. Fungal community structure and soil chemistry differed between sites. This study represents the first characterization of the fungal communities in Douglas-fir stands producing Oregon white Truffles. We found that Tuber species can be dominant ectomycorrhizal symbionts of Douglas-fir. Truffle fungi are also important in forest health, food webs, and as a non-timber forest resource that can contribute to rural economies.
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mycorrhization of pecan trees carya illinoinensis with commercial truffle species tuber aestivum vittad and tuber borchii vittad
Mycorrhiza, 2012Co-Authors: Gian Maria Niccolò Benucci, Gregory Bonito, Leonardo Baciarelli Falini, Mattia BencivengaAbstract:Pecan (Carya illinoinensis) is an economically important nut tree native to the Mississippi basin and cultivated worldwide. In North America, species of Truffles are regularly found fruiting in productive pecan orchards and the truffle genus Tuber appears to be abundant in pecan ectomycorrhizal (EM) communities. As an initial step to determine the feasibility of co-cropping European truffle species with pecan, we evaluated whether mycorrhizae of highly esteemed European truffle species (Tuber aestivum Vittad. T. borchii and T. macrosporum) could be formed on pecan seedlings. Seedlings were inoculated with truffle spores and were grown in a greenhouse for 10 months. Levels of EM colonization were estimated visually and quantified by counting EM tips. Ectomycorrhizae were identified both morphologically and molecularly with species-specific amplification and by sequencing of the ITS region of the nuclear ribosomal DNA (nrDNA). Both T. borchii and T. aestivum spores produced well-formed ectomycorrhizae on pecan seedlings with average root colonization levels of about 62% and 42%, respectively, whereas no ectomycorrhizae of T. macrosporum were formed. The anatomy and morphology of these truffle ectomycorrhizae on pecan was characterized. The co-cropping of T. aestivum and T. borchii may hold promise as an additional stream of revenue to pecan growers, although, further studies are needed to assess whether this symbiosis is maintained after planting in the field and whether truffle production can be supported by this host species.
María E. Venturini - One of the best experts on this subject based on the ideXlab platform.
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chemical composition and evaluation of antioxidant antimicrobial and antiproliferative activities of tuber and terfezia Truffles
Food Research International, 2021Co-Authors: Eva Tejedorcalvo, María E. Venturini, Domingo Blanco, Khira Amara, Filipa S Reis, Lillian Barros, Anabela Martins, Ricardo C Calhelha, Diego Redondo, Pedro MarcoAbstract:Abstract Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in Truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in Truffles (38.2–79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aestivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19–78, 33–301, 83–321 and 102–321 µg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepatotoxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 µg/mL), a primary cell culture obtained from porcine liver.
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what is the best method for preserving the genuine black truffle tuber melanosporum aroma an olfactometric and sensory approach
Lwt - Food Science and Technology, 2017Co-Authors: Eva Campo, Pedro Marco, Domingo Blanco, Rosa Oria, María E. VenturiniAbstract:Abstract The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum Truffles. Volatile organic compounds (VOCs) were extracted by solid-phase microextraction (SPME) and analysed by gas-chromatography olfactometry to monitor changes occurring in key-aroma compounds. Samples were also submitted to descriptive sensory analysis by a panel of trained judges, with the aim of correlating both sets of data. Freeze-drying − and to a lesser extent hot-air drying − were the only treatments able to retain key-compounds such as dimethylsulphide (DMS) and dimethyldisulphide (DMDS), evoking the aroma typically associated with fresh truffle. Principal component analysis (PCA) performed on the descriptive data showed the sensorial proximity between fresh and freeze-dried truffle, and also the differences between them and those frozen and canned. Despite some differences in the odour volatile profile of fresh and freezed-dried Truffles (mainly the lack of 2,3-butanedione and branched ethyl esters), freeze-drying is the most suitable technique for preserving the overall original aroma of fresh truffle. Several key-odour compounds − mainly unsaturated linear chain carbonyl compounds, sulphur and pyrrole derivates − emerge as biomarkers of the studied technologies.
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evaluation of gamma and electron beam irradiation on the aromatic profile of black truffle tuber melanosporum and summer truffle tuber aestivum
Innovative Food Science and Emerging Technologies, 2012Co-Authors: Laura Culleré, Vicente Ferreira, Pedro Marco, María E. Venturini, Domingo BlancoAbstract:Abstract Changes in the aroma composition of Truffles ( Tuber aestivum and Tuber melanosporum ) after electron-beam and gamma irradiation at doses of 1.5 kGy and 2.5 kGy were investigated by solid phase microextraction methodology (HS-SPME). In particular, the effect was evaluated on specific compounds chosen for their aromatic importance according to previously collected olfactometric data. Therefore, the main aim of this study is to evaluate the effect of electron-beam and gamma-irradiation on the aroma of different Truffles. Some changes were produced by these treatments, although none were sufficient to be observed in a sensory test. However, some relevant conclusions were drawn from the data obtained from these analyses. In the case of Tuber melanosporum , the electron-beam treatment induces important changes in the aromatic profile while γ-irradiation did not result in any significant change. Most different samples had been irradiated with doses at 1.5 kGy of electron-beam. In the case of Tuber aestivum , gamma-irradiation induced the greatest aromatic differences in comparison with the non irradiated samples (considered as control samples). Again, a dose of 1.5 kGy had the greater impact on the truffle aroma. It is known that the irradiation process implies an oxidative degradation of fatty acids (lipidic oxidation). In this complementary research, higher levels of some of these carbonyls (hexanal in T. melanosporum and hexanal, E,E-2,4-nonadienal and nonanal in T.aestivum ) were observed in the Tuber melanosporum samples treated with electron-beam and in Tuber aestivum samples treated with gamma-irradiation. Industrial Relevance Irradiation is recognized as a safe and effective method of preservation used to extend the shelf life of raw and processed foods in many countries worldwide. The main benefit of irradiation is widely accepted as eliminating microorganisms, insects or parasites capable of inflicting food spoilage and toxicity, thus replacing chemical fumigants. However, in many cases food irradiation is limited due to fatty acid decomposition and subsequent off-flavor development in the foodstuff. On the other hand, one of the most important problems of truffle storage is the preservation of taste and aroma, essential parameters for its quality. As a consequence, treatments such as the use of gamma rays or electron-beam irradiation are potentially attractive for improving the shelf life of Truffles as long as they do not modify their aromatic characteristics. For this reason, we decided to research about the effect of these kinds of irradiation on the aroma of different Truffles ( Tuber melanosporum and Tuber aestivum) .
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Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum Truffles packaged in modified atmospheres
Food Control, 2011Co-Authors: Carmen Susana Rivera, María E. Venturini, Rosa Oria, Domingo BlancoAbstract:The objective of this study was to develop a surface disinfection method which, combined with modified atmosphere packaging (MAP), prolonged the shelf-life of Tuber aestivum and Tuber melanosporum Truffles. T. aestivum was washed with sodium hypochlorite (500 ppm chlorine), hydrogen peroxide (5%) and ethanol (70%) alone or in combination with ultrasound (35 Hz) for 10 min at 4 °C. Dipping in ethanol 70% with ultrasound was found to be the most effective treatment, achieving 4 logarithmic reductions for pseudomonads, reductions greater than 2 logarithmic units for Enterobacteriaceae, lactic acid bacteria and molds and 1.5 logarithmic reductions for yeasts. Finally, both truffle species were decontaminated with the selected treatment, packaged with a microperforated film and stored at 4 °C for 28 days. In this situation the microbial counts and the sensory quality were maintained throughout storage and the shelf-life of both truffle species were prolonged to 28 days.
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characterisation of aroma active compounds in black Truffles tuber melanosporum and summer Truffles tuber aestivum by gas chromatography olfactometry
Food Chemistry, 2010Co-Authors: Laura Culleré, Vicente Ferreira, María E. Venturini, Berenger Chevret, Ana Cristina Sanchezgimeno, Domingo BlancoAbstract:Abstract The aromatic composition of two different species of Truffles (black and summer) was evaluated by gas chromatography–olfactometry (GC–O). Volatiles released by the Truffles at 25 °C for 7.5 h were collected in a trapping system consisting of 400 mg of LiChrolut EN kept at 0 °C and further eluted with dichloromethane/methanol (95:5). The extract was analysed by two different GC–O strategies: (1) a semiquantitative GC–O study using a panel composed of nine individuals, (three of them truffle experts) and (2) an AEDA (aroma extract dilution analysis) experiment with a small panel of two judges. The results show that the aroma emitted by a typical black truffle is due to at least 17 different aroma molecules, six of which are reported for the first time: 1-hexen-3-one, 2-methyl-3-furanthiol, furaneol, 3-ethylphenol, 3-propylphenol and 5-methyl-2-propylphenol. The most important aroma compounds of black truffle aroma are 2,3-butanedione, dimethyl disulphide (DMDS), ethyl butyrate, dimethyl sulphide (DMS), 3-methyl-1-butanol and 3-ethyl-5-methylphenol. Quantitatively, black truffle emits mostly 3-ethyl-5-methylphenol (more than 50% of the total aroma molecules emitted), 5-methyl-2-propylphenol, β-phenylethanol and 3-ethylphenol. In the case of summer truffle, the most important aroma molecules are DMS, DMDS, methional, 3-methyl-1-butanol, 1-hexen-3-one and 3-ethylphenol. From the quantitative point of view, summer truffle emits mainly β-phenylethanol, DMS and 3-ethylphenol, but the emission is up to 100 times less than that of black Truffles.
Pedro Marco - One of the best experts on this subject based on the ideXlab platform.
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supercritical co2 extraction method of aromatic compounds from Truffles
Lwt - Food Science and Technology, 2021Co-Authors: Eva Tejedorcalvo, Asuncion Morte, Sergi Garciabarreda, Sergio Sanchez, Diego Morales, Cristina Solerrivas, Alejandro Ruizrodriguez, Maria Angeles Sanz, Ana Pilar Garcia, Pedro MarcoAbstract:Abstract Truffles are a well-known worldwide product mainly appreciated by their unique aroma, which is composed by more than 50 volatile compounds. However, to this day, no one has accomplished to find the aromatic key that evokes the real aroma of Truffles for its use as food flavoring. Among them, black truffle was selected for extraction with supercritical fluids using CO2 as solvent recovering natural truffle aroma fraction. To achieve the optimal extraction ratio, time, pressure and grapeseed oil addition to the separators were evaluated. Aroma from black truffle powder, extracts obtained, and residual cakes fractions were characterized by headspace gas chromatography-spectrometry and olfactometry techniques. The results indicated that optimal extraction conditions were 30 MPa for 3 h. Also, grapeseed oil addition enhanced trapping some key truffle aromatic compounds as 2,3-butanodione, 2-methyl-1-butanol, octanal and dimethyl disulphide. Olfactometry study showed the aromatic profile of the extracts indicating the molecules ethyl pentanoate (fruity), 1-hexen-3-one (metallic) and ethyl hexanoate (fruity) as the main compounds of extracts samples. For the first time, a natural truffle aroma has been obtained using low-value Truffles. After aromatic extraction, carbohydrates, proteins, and phenolic compounds were analysed within the residues, showing a potential source of bioactive compounds.
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chemical composition and evaluation of antioxidant antimicrobial and antiproliferative activities of tuber and terfezia Truffles
Food Research International, 2021Co-Authors: Eva Tejedorcalvo, María E. Venturini, Domingo Blanco, Khira Amara, Filipa S Reis, Lillian Barros, Anabela Martins, Ricardo C Calhelha, Diego Redondo, Pedro MarcoAbstract:Abstract Ten truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in Truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in Truffles (38.2–79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aestivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19–78, 33–301, 83–321 and 102–321 µg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepatotoxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 µg/mL), a primary cell culture obtained from porcine liver.
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screening of bioactive compounds in Truffles and evaluation of pressurized liquid extractions ple to obtain fractions with biological activities
Food Research International, 2020Co-Authors: Pedro Marco, Eva Tejedorcalvo, Sergi Garciabarreda, Sergio Sanchez, Diego Morales, Fhernanda R Smiderle, Marcello Iacomini, Marisol Villalva, Susana SantoyoAbstract:Abstract Truffles, besides the appreciated aromatic compounds, contain other molecules with interesting bioactive properties. A screening of fungal sterols and β-glucans within different truffle species and locations was carried out. These compounds were extracted with pressurized liquids (PLE) generating enriched fractions. Extraction efficiency was studied with a full-factorial experimental design (Response surface methodology, RSM), using water and ethanol as extraction solvents. Polysaccharides from truffle powder (TP) and the optimal PLE extract (EP) obtained were precipitated and analysed by NMR and GC–MS. THP-1 cell cultures were utilized to test immunomodulatory properties. With the optimal PLE conditions (16.7 MPa, 180 °C, 30 min) 64 and 22.5% yields were obtained respect, with water and ethanol, generating fractions containing respect, 9.1% β-glucan and 4.5% ergosterol. NMR analyses detected (1 → 3)-β-glucan structures in truffle. The EP induced a reduction of 40% IL-1β and 60% IL-6 pro-inflammatory cytokines secretion suggesting potential immunomodulatory activity.
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multi platform metabolomic approach to discriminate ripening markers of black Truffles tuber melanosporum
Food Chemistry, 2020Co-Authors: Pierluigi Caboni, Sergi Garciabarreda, Sergio Sanchez, Paola Scano, Francesco Corrias, Pedro MarcoAbstract:Abstract Black truffle is characterized by a black ascocarp and white veins. This hypogeous fruit body is known for its aroma. Understanding metabolic variation during ripening can shed light on truffle biology. In this work, the comprehensive polar metabolome and the volatile organic compounds of T. melanosporum were studied at different ripening stages by means of a metabolomic approach using GC–MS. Multivariate statistical data analysis indicated that the metabolic profile changed during ripening and that the metabolites that mostly discriminated Truffles in the early ripening stages belonged to the classes of carbohydrates, while free fatty acids and amino acids, among which precursors of VOCs, characterized the late stages of ripening. Principal component analysis of the volatilome indicated that dimethylsulfide and dimethyldisulfide characterized most of the samples collected in December-January, while 1-octen-3-ol samples collected in February-March.
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what is the best method for preserving the genuine black truffle tuber melanosporum aroma an olfactometric and sensory approach
Lwt - Food Science and Technology, 2017Co-Authors: Eva Campo, Pedro Marco, Domingo Blanco, Rosa Oria, María E. VenturiniAbstract:Abstract The aim of this work was to evaluate the effects of different preservation methods (freeze-drying, hot-air drying, freezing and canning) on the aroma profile of T. melanosporum Truffles. Volatile organic compounds (VOCs) were extracted by solid-phase microextraction (SPME) and analysed by gas-chromatography olfactometry to monitor changes occurring in key-aroma compounds. Samples were also submitted to descriptive sensory analysis by a panel of trained judges, with the aim of correlating both sets of data. Freeze-drying − and to a lesser extent hot-air drying − were the only treatments able to retain key-compounds such as dimethylsulphide (DMS) and dimethyldisulphide (DMDS), evoking the aroma typically associated with fresh truffle. Principal component analysis (PCA) performed on the descriptive data showed the sensorial proximity between fresh and freeze-dried truffle, and also the differences between them and those frozen and canned. Despite some differences in the odour volatile profile of fresh and freezed-dried Truffles (mainly the lack of 2,3-butanedione and branched ethyl esters), freeze-drying is the most suitable technique for preserving the overall original aroma of fresh truffle. Several key-odour compounds − mainly unsaturated linear chain carbonyl compounds, sulphur and pyrrole derivates − emerge as biomarkers of the studied technologies.
