Nutritional value, elemental bioaccumulation and antioxidant activity of fruiting bodies and mycelial cultures of an unrecorded wild Lactarius hatsudake from Nanyue mountainous region in China

An unrecorded wild mushroom Lactarius hatsudake from Nanyue mountainous region in China was identified. Subsequently, comparative investigation on the nutritional value, elemental bioaccumulation, and antioxidant activity was performed in the fruiting body (FB) and mycelium (MY) samples of this species. It revealed that the contents of moisture (87.66 & PLUSMN; 0.16 g/100 g fw) and ash (6.97 & PLUSMN; 0.16 g/100 g dw) were significantly higher in FB, and the total carbohydrate, fat, and protein concentrations of FB were similar to those in MY. Among nutritionally important elements, FB possessed higher concentrations of potassium (37808.61 & PLUSMN; 1237.38 mg/kg dw), iron (470.69 & PLUSMN; 85.54 mg/kg dw), and zinc (136.13 & PLUSMN; 5.16 mg/kg dw), whereas MY was a better source of magnesium (1481.76 & PLUSMN; 18.03 mg/kg dw), calcium (2203.87 & PLUSMN; 69.61 mg/kg dw), and sodium (277.44 & PLUSMN; 22.93 mg/kg dw). According to the health risk estimation, FB might pose an aluminum-related health problem when a prolonged period of exposure, while MY was risk-free for consumers. The results of antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 & PRIME;-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays) in FB and MY were within the range of 104.19 & PLUSMN; 5.70 mg ascorbic acid equivalents (AAE)/g to 169.50 & PLUSMN; 4.94 mg AAE/g, and half maximal effective concentration EC50 values ranged from 0.23 & PLUSMN; 0.01 mg/ mL to 0.62 & PLUSMN; 0.05 mg/mL. The aqueous extracts of MY demonstrated a strong ABTS radical scavenging capacity with the highest AAE value.

Automated summary

An unrecorded wild mushroom Lactarius hatsudake was discovered in the Nanyue mountainous region of China. Comparative investigation on its nutritional value, elemental bioaccumulation, and antioxidant activity was conducted in the fruiting body and mycelium samples. The results showed differences in moisture, ash content, and concentration of various elements between the fruiting body and mycelium, as well as similar levels of total carbohydrate, fat, and protein. Additionally, it was found that the fruiting body might pose a health risk related to aluminum exposure, while the mycelium was considered safe for consumption. Both the fruiting body and mycelium exhibited antioxidant activity, with the mycelium showing a stronger ABTS radical scavenging capacity.