Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Nutritional Security: Carbohydrate Profile and Folk Remedies of Rare Edible Mushrooms to Diversifying Food and Diet: Thailand Case Study

Nattira On-Nom
ORCID logo ,
Uthaiwan Suttisansanee
ORCID logo ,
Wimonphan Chathiran
ORCID logo ,
Somsri Charoenkiatkul
,
Parunya Thiyajai
,
Warangkana Srichamnong
* ORCID logo
Version 1 : Received: 14 August 2023 / Approved: 14 August 2023 / Online: 15 August 2023 (09:36:20 CEST)

A peer-reviewed article of this Preprint also exists.

On-nom, N.; Suttisansanee, U.; Chathiran, W.; Charoenkiatkul, S.; Thiyajai, P.; Srichamnong, W. Nutritional Security: Carbohydrate Profile and Folk Remedies of Rare Edible Mushrooms to Diversify Food and Diet: Thailand Case Study. Sustainability 2023, 15, 14034. On-nom, N.; Suttisansanee, U.; Chathiran, W.; Charoenkiatkul, S.; Thiyajai, P.; Srichamnong, W. Nutritional Security: Carbohydrate Profile and Folk Remedies of Rare Edible Mushrooms to Diversify Food and Diet: Thailand Case Study. Sustainability 2023, 15, 14034.

Abstract

The aimed of this study was to explore the current state of knowledge of agrobiodiversity to improve nutrition and health. The study focused on wild mushrooms commonly consumed in North-Eastern of Thailand in term of ecology, cooking and preservation method and folk remedies. The monosaccharide, sugar alcohol, glucans and carbohydrate polymer content and the glycemic index of these wild mushrooms was determined using Enzymatic method. The mushrooms collected were belong to three biological groups and mostly saprotrophic and symbiotic. The most abundant mushrooms are Amanita, Boletus and Russula and followed by Calostoma sp., Astraeus asiaticus C. Phosri and Astraeus odoratus C. Phosri. Wild edible mushrooms can be used include food and medicinal purpose. Cooking methods utilized in the area are steaming, boiling and grilling. The carbohydrate profiles results showed that glucose is the major monosaccharide detected in mushroom samples. Xylitol and inositol was found in all mushroom sample while mannitol and arabitol was detected in some samples. Glucan was presented in all mushroom samples ranged from 8.03-31.1 mg/g DW. All mushrooms are classified as low GI food. Therefore, this finding provide important information that may be adopted to enhance and promote the utilization of wild mushroom to improve nutrition security and sustainability.

Keywords

carbohydrate; glucan; mushroom;nutrition security; sustainability

Subject

Biology and Life Sciences, Ecology, Evolution, Behavior and Systematics

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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