Search Results (15)

Mushrooms offer a promising solution for sustainable food production due to their nutritional value, low resource requirements, and ability to grow in diverse environments. As interest in mushrooms grows, it is important to understand where current research is focused and where key gaps remain. A bibliometric analysis of 776 research articles indexed in Web of Science revealed a strong emphasis on yield, substrate reuse, and enzymatic degradation, but limited attention to molecular approaches, climate adaptation, and studies from arid regions such as the Middle East. Building on these findings, this review explores the ecological diversity of mushrooms and their adaptations across tropical, temperate, boreal, and arid ecosystems. It discusses the role of mycorrhizal and microbial interactions in nutrient cycling and environmental resilience, including desert truffle symbioses. Key pathways and genetic regulation involved in lignin degradation are outlined, along with recent advancements in transcriptomics, proteomics, genomics, metabolomics, and metagenomics that support improved cultivation and bioactive compound production. The review also addresses sustainable practices, such as microbiome integration and resource recycling, to enhance mushroom farming. The aim is to bring together ecological insights and molecular strategies to support sustainable mushroom production, particularly in regions facing resource and climate challenges. Full article

Researchers are exploring plant-based protein sources to address both malnutrition and climate change. Desert truffles are rich in protein (i.e., $\approx$20%) and offer a cheaper and more environmentally friendly option. However, desert truffle cultivation is limited by environmental factors like rainfall and soil properties. This study was conducted to understand the soil conditions and microbiomes associated with desert truffles growing in parts of Saudi Arabia. Based on yield, the truffle fields were categorized into high-yield ($\approx$50 kg/ha annually) and low-yield ($\approx$2 kg/ha annually) truffle farms. Truffle yield differences were not significantly influenced by most soil physicochemical variables except for total nitrogen (negatively correlated). However, low soil nitrogen alone did not explain yield disparities, as wild truffle fields with low nitrogen also produced fewer truffles. In contrast, truffle yield showed a strong positive correlation with calcium carbonate content. We hypothesized that the unmeasured irrigation schedule was most likely behind the truffle yield differences especially during fruiting season. Furthermore, the high-yield farms had lower bacteria richness and diversity than the low-yield farms. Environmentally important bacteria genera such as Geodermatophilus and Rubrobacter were found in both farms, although more were found in the low-yield one, whereas more Streptomyces were found in the high-yield farm. In addition, fungal alpha diversity was higher in the high-yield farm with the dominance of Sordariomycetes, Dothideomycetes, Eurotiomycetes, and Glomeromycetes. Full article

The increasing demand for functional and nutritious beverages necessitates the exploration of novel ingredients and formulations. This study evaluated the impact of supplementing chocolate milk with desert truffles powder and varying concentrations of gum arabic on its chemical composition, viscosity, color characteristics, antioxidant activity, and sensory attributes. Desert truffles powder was consistently incorporated at 2% across all treatments, while gum arabic concentrations varied from 0% to 1.5%. The results revealed significant enhancements in the nutritional profile, particularly in treatments with higher gum arabic concentrations, which showed increased solids-not-fat, protein, and carbohydrate contents. Additionally, the viscosity and shear stress values of the chocolate milk improved with the addition of gum arabic, enhancing its texture and stability. Color analysis demonstrated a darker and more intense coloration in samples with higher gum arabic levels. Antioxidant activity, assessed through total phenolic content, DPPH, and ABTS scavenging activity, was highest at moderate gum arabic concentrations but declined at higher levels. A high correlation was observed between total phenolic content and both DPPH and ABTS scavenging activities. Sensory evaluation indicated no significant differences in flavor, consistency, color, and overall acceptability across treatments, suggesting that the nutritional enhancements did not compromise sensory qualities. Overall, this study highlights that incorporating desert truffles powder and gum arabic can effectively improve the functional and nutritional properties of chocolate milk, presenting it as a viable option for health-oriented consumers. Full article

In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios. Full article

Terfezia arenaria is a desert truffle native to the Mediterranean Basin region, highly appreciated for its nutritional and aromatic properties. Despite the increasing interest in this desert truffle, T. arenaria is not listed as an edible truffle authorized for trade in the European Union. Therefore, our objective was to showcase T. arenaria’s nutritional and chemical composition and volatile profile. The nutritional analysis showed that T. arenaria is a good source of carbohydrates (67%), proteins (14%), and dietary fibre (10%), resulting in a Nutri-Score A. The truffle’s volatile profile was dominated by eight-carbon volatile compounds, with 1-octen-3-ol being the most abundant (64%), and 29 compounds were reported for the first time for T. arenaria. T. arenaria’s nutritional and chemical compositions were similar to those of four commercial mushroom and truffle species, while the aromatic profile was not. An electronic nose corroborated that T. arenaria‘s aromatic profile differs from that of the other four tested mushroom and truffle species. Our data showed that T. arenaria is a valuable food resource with a unique aroma and an analogous composition to meat, which makes it an ideal source for plant-based meat products. Our findings could help promote a sustainable future exploitation of T. arenaria and ensure the quality and authenticity of this delicacy. Full article

The distribution and abundance of the various truffle species are influenced by the climate, soil, and vegetation conditions. The setting of these characteristics is necessary for the potential species’ cultivation. Here, we describe the ecological characteristics of Moroccan truffles and desert truffles and their associations with host plants. We also determine the climate and soil parameters relating to the geographic distribution and fructification of truffles and desert truffles. In contrast to truffles, which are found in sub-humid environments, desert truffles are found in semi-arid and arid regions of Morocco. The dissemination of desert truffles in the Mamora forest and oriental regions of Morocco is typically linked to the presence of Helianthemum sp., whereas the existence of truffles (Tuber spp.) in the Middle Atlas depends on the subsistence of Quercus ilex and Q. faginea. The truffles’ and desert truffles’ fructification depends mainly on the precipitation frequency. Terfezia arenaria and Tuber oligospermum, the two major desert truffles of Mamora forest, require an annual rainfall of 435 mm on average in slightly acidic soil. While the oriental and Highland desert truffles, namely Terfezia boudieri, T. claveryi, and Tirmania spp., require an annual precipitation average of 123 to 267 mm and a high CaCO₃ content. Otherwise, there is Tuber aestivum, localized in humid regions with a rainfall rate of more than 650 mm, and found under calcareous soil rich in organic matter with the presence of potential host plants, such as oaks, cedars, and pines. Our findings open up the possibility of successful cultivation of truffles and desert truffles having an economic interest through understanding their ecological requirements in Morocco. Full article

The phylogenetic relationships among Tirmania were investigated using the internal transcribed spacer (ITS) and large subunit (LSU) regions of the nuclear-encoded ribosomal DNA (rDNA) and compared with morphological and bioclimatic data. The combined analyses of forty-one Tirmania samples from Algeria and Spain supported four lineages corresponding to four morphological species. Besides the two previously described taxa, Tirmania pinoyi and Tirmania nivea, here we describe and illustrate a new species, Tirmania sahariensis sp. nov., which differs from all other Tirmania by its distinct phylogenetic position and its specific combination of morphological features. We also present a first record of Tirmania honrubiae from North Africa (Algeria). Our findings suggest that restrictions imposed by the bioclimatic niche have played a key role in driving the speciation process of Tirmania along the Mediterranean and Middle East. Full article

Desert truffle crop is a pioneer in southeastern Spain, a region where native edible hypogeous fungi are adapted to the semiarid areas with low annual rainfall. Terfezia claveryi Chatin was the first species of desert truffle to be cultivated, and has been increasing in recent years as an alternative rainfed crop in the Iberian Peninsula. However, its behaviour in the field has yet not been investigated. For this purpose, specific primers were designed for the soil DNA quantification of both T. claveryi and Terfezia crassiverrucosa and a real-time qPCR protocol was developed, using the ITS rDNA region as a target. Moreover, a young desert truffle orchard was sampled for environmental validation. The results showed the highest efficiency for the TerclaF3/TerclaR1 primers pair, 89%, and the minimal fungal biomass that could be reliable detected was set at 4.23 µg mycelium/g soil. The spatial distribution of fungal biomass was heterogeneous, and there was not a direct relationship between the quantity of winter soil mycelium and the location/productivity of desert truffles. This protocol could be applied to tracking these species in soil and understand their mycelial dynamics in plantations and wild areas. Full article

The desert truffle Terfezia boudieri is an ascomycete fungus that forms ect-endomycorrhiza in the roots of plants belonging to Cistaceae. The fungus forms hypogeous edible fruit bodies, appreciated as gourmet food. Truffles and host plants are colonized by various microbes, which may contribute to their development. However, the diversity and composition of the bacterial community under field conditions in the Negev desert are still unknown. The overall goal of this research was to identify the rhizosphere microbial community supporting the establishment of a symbiotic association between T. boudieri and Helianthemum sessiliflorum. The bacterial community was characterized by fruiting bodies, mycorrhized roots, and rhizosphere soil. Based on next-generation sequencing meta-analyses of the 16S rRNA gene, we discovered diverse bacterial communities of fruit bodies that differed from those found in the roots and rhizosphere. Families of Proteobacteria, Planctomycetes, and Actinobacteria were present in all four samples. Alpha diversity analysis revealed that the rhizosphere and roots contain significantly higher bacterial species numbers compared to the fruit. Additionally, ANOSIM and PCoA provided a comparative analysis of the bacterial taxa associated with fruiting bodies, roots, and rhizosphere. The core microbiome described consists of groups whose biological role triggers important traits supporting plant growth and fruit body development. Full article

Desert truffles are edible mushrooms compulsorily living in symbiosis with plants’ roots. They are rich in essential nutrients and secondary metabolites, conferring therapeutic properties. In Morocco, around ten species can be found in semiarid and arid climate regions with low annual rainfalls and high average temperatures. They can be associated with the Cistus and Pinus species and some other species, but they are detected more often under the Helianthemum species. In this study, we present a short review of the distribution of Moroccan desert truffles in the Great Sahara, along with the progress achieved in their morphological and molecular identification and the evaluation of their nutritional content. Full article

The desert truffle (Terfezia) and other truffles (Tuber) have a significant economic and ecological value and are considered as important fungi in Morocco. Desert truffles are important to combat desertification and enhance soil fertility. As these fungi form a mycorrhizal symbiosis with several specific desert shrubs, it protects the soil from degradation and assists plant growth in the semi- arid and desert areas. The aim of this short paper is to present the different species of desert truffle that exist in Morocco and identify their macroscopic and microscopic characteristics and their host plants as well as their areas of distribution. There are strong analogies between the species found in Morocco with those previously discovered in other countries. Terfezia arenaria, T. leptoderma and Delastria rosea were mainly available in Mamora forest and T. boudieri in Oualidia. Otherwise, the species Picoa juniperi, Terfezia claveryi, Tirmania pinoyi and T. nivea were present in the Oriental regions of Morocco. Full article

The edible fruiting bodies of desert truffles are seasonally collected and consumed in many regions of the world. Although they are very expensive, they are bought and sold as a result of considerable scientific reports confirming their health and nutritional benefits. This study aimed to conduct laboratory production of the fungal biomass of Tirmania nivea as a natural renewable resource of many active biological compounds using an artificial growth medium. The T. nivea collected from Hafar Al-Batin, which is north of Saudi Arabia, and their ascospores were harvested and used to produce fungal biomass in potato dextrose broth. The cultivation was conducted using a shaking incubator at 25 °C for two weeks at 200 rpm. The crud extracts of the fungal biomass and mycelium-free broth were prepared using ethyl acetate, methanol and hexane. Preliminary gas chromatography–mass spectrometry (GC–MS) analysis and their biological activity as antimicrobial agents were investigated. The results showed that the crude extracts have biological activity against mold, yeast and bacteria. The preliminary GC–MS analysis reported that the fungal biomass and extracellular metabolites in the growth medium are industrial renewable resources of several biological compounds that could be used as antifungal, antibacterial, antiviral, anticancer, antioxidant, anti-trypanosomal and anti-inflammatory agents. Full article

Desert truffles are edible hypogeous (forming fruit bodies below ground) fungi that grow in semi-arid and arid areas. They are highly valued for both their culinary and medicinal properties in the Mediterranean basin, the Middle East and the Gulf areas. Desert truffles form mycorrhizae mostly with plants belonging to the Cistaceae family, mainly with Helianthemum species. These truffles are still, usually, collected from the wild, but loss of habitats due to urbanization, desertification, intensive agriculture and global warming, along with an urgent need to develop new crops adapted to arid conditions, are currently hastening efforts towards their domestication. Here, we sum up the successful research leading to cultivation of this crop, based on plots that were established in sandy to silt soils with high pH values and low mineral contents. We report suitable methods for production of mycorrhized seedlings and preferred planting methods. We found that under natural conditions yields are affected by water availability, so irrigation regimes to ensure good yields were sought. Although good yields were indeed obtained in some years, fluctuations in yields over the years were significant; the reasons for this are not entirely clear and are currently under study. This crop is particularly well suited to relatively marginal conditions but prospects for establishment of desert truffles as a niche crop for arid and semi-arid areas depend on further improvements in yields. Full article

Terfezia species are obligate symbiotic partners of several xerophytic host plants, mainly belonging to the Cistaceae. Yet, their mycorrhizal associations with members of the genus Cistus remain poorly characterized and their potential application in desert truffle cultivation remains unexplored. This work provides the first anatomic descriptions of the mycorrhizae formed in vitro by four Terfezia species (i.e., T. arenaria; T. extremadurensis; T. fanfani, T. pini) with C. ladanifer and C. salviifolius, two of the most widespread and common Cistus species in acidic soils. All the tested associations resulted in the formation of ectomycorrhizae with well-developed Hartig net, but with a varying degree of mantle development. Our results also demonstrate that all the experimented Terfezia-Cistus combinations expressed high mycorrhization rates. Moreover, the present work shows that C. salviifolius and C. ladanifer are suitable plant hosts for Terfezia species, including some that are, to date, known to be only associated with annual herbs or tree species. This new evidence might aid in broadening the number of situations whereby Terfezia spp. can be cultivated in acid soils. Full article

Mycorrhizal desert truffles such as Terfezia boudieri, Tirmania nivea, and Terfezia claveryi, form mycorrhizal associations with plants of the Cistaceae family. These valued truffles are still collected from the wild and not cultivated under intensive farming due to the lack of basic knowledge about their biology at all levels. Recently, several genomes of desert truffles have been decoded, enabling researchers to attempt genetic manipulations to enable cultivation. To execute such manipulations, the development of molecular tools for genes transformation into truffles is needed. We developed an Agrobacterium tumefaciens-mediated genetic transformation system in T. boudieri. This system was optimized for the developmental stage of the mycelia explants, bacterial optical density, infection and co-cultivation durations, and concentrations of the selection antibiotics. The pFPL-Rh plasmid harboring hph gene conferring hygromycin resistance as a selection marker and the red fluorescent protein gene were used as visual reporters. The optimal conditions were incubation with 200 μM of acetosyringone, attaining a bacterial optical density of 0.3 OD₆₀₀; transfer time of 45 min; and co-cultivation for 3 days. This is the first report on a transformation system for T. boudieri, and the proposed protocol can be adapted for the transformation of other important desert truffles as well as ectomycorrhizal species. Full article