Search Results (89)

Background: Forensic investigative genetic genealogy (FIGG) has developed rapidly in recent years and is considered a novel tool for crime investigation. However, crime scene samples are often of low quality and quantity and are challenging to analyze. Deciding which approach should be used for kinship inference in forensic practice remains a troubling problem for investigators. Methods: In this study, we selected four popular approaches—KING, IBS, TRUFFLE, and GERMLINE—comprising one method of moment (MoM) estimator and three identical by descent (IBD) segment-based tools and compared their performance at varying numbers of SNPs and levels of genotyping errors using both simulated and real family data. We also explored the possibility of making robust kinship inferences for samples with ultra-high genotyping errors by integrating MoM and the IBD segment-based methods. Results: The results showed that decreasing the number of SNPs had little effect on kinship inference when no fewer than 164 K SNPs were used for all four approaches. However, as the number decreased further, decreased efficiency was observed for the three IBD segment-based methods. Genotyping errors also had a significant effect on kinship inference, especially when they exceeded 1%. In contrast, MoM was much more robust to genotyping errors. Furthermore, the combination of the MoM and the IBD segment-based methods showed a higher overall accuracy, indicating its potential to improve the tolerance to genotyping errors. Conclusions: In conclusion, this study shows that different approaches have unique characteristics and should be selected for different scenarios. More importantly, the integration of the MoM and the IBD segment-based methods can improve the robustness of kinship inference and has great potential for applications in forensic practice. Full article

Truffles of the Tuber genus (Pezizales, Ascomycetes) are among the most valuable and expensive foods, but their shelf life is limited to 7–10 days when stored at 4 °C. Alternative preservation methods have been proposed to extend their shelf life, though they may alter certain quality parameters. Recently, a hypogeal display case equipped with an ultrasonic humidity system (HDC) was developed, extending the shelf life to 2–3 weeks, depending on the truffle species. This study assesses the efficacy of HDC in preserving Tuber melanosporum and Tuber borchii ascomata over 16 days, using quantitative magnetic resonance imaging (QMRI) to monitor water content and other parameters. Sixteen T. melanosporum and six T. borchii ascomata were stored at 4 °C in an HDC or a static fridge (SF) as controls. QMRI confirmed that T. borchii has a shorter shelf life than T. melanosporum under all conditions. HDC reduced the rate of shrinkage, water, and mass loss in both species. Additionally, the Apparent Diffusion Coefficient (ADC), longitudinal relaxation time (T1), and transverse relaxation time (T2), which reflect molecular changes, decreased more slowly in HDC than SF. QMRI proves useful for studying water-rich samples and assessing truffle preservation technologies. Further optimization of this method for industrial use is needed. Full article

Tuber aestivum is a key truffle species with significant ecological and economic value. Despite its importance, plantation success can be influenced by soil pH, host plants, and undesired fungi. This study examines how soil pH and host plants influence mycorrhization trends in T. aestivum plantations across six plant species in eight Hungarian settlements, using root sampling and DNA analysis to assess plantations at three and six years of age. Tuber aestivum achieved over 30% mycorrhization, with Carpinus betulus showing the highest levels. DNA analysis identified eight undesired mycorrhizal fungi, with Suillus spp. (42.9%) and Scleroderma spp. (31.4%) being the most prevalent. The study found that T. aestivum preferred a soil pH of around 7.6, while undesired fungi thrived in slightly acidic conditions. Additionally, soil pH significantly and positively influenced T. aestivum mycorrhization; however, factors such as plantation age also contributed to mycorrhization trends. While mycorrhization by undesired fungi decreased with higher soil pH, it increased as plantations matured from three to six years. These findings highlight the need for the effective management of soil pH and the control of undesired fungi to optimize T. aestivum mycorrhization, emphasizing the importance of targeted strategies and further research for sustainable truffle cultivation. Full article

This study aimed to formulate a black bean soy sauce using black beans and black rice as media for the solid-state fermentation of white truffle. Various proportions of these media (4:0, 3:1, 2:2, 1:3, and 0:4) were prepared, with methionine concentrations (0, 0.3, 0.6, 0.9, 1.2, and 1.5%) serving as precursors for a 4-week solid-state fermentation to analyze the aroma profiles. GC-MS analysis showed that samples with 1.5% methionine exhibited significantly higher levels of sulfur-containing volatile compounds compared to those without methionine. GC-IMS analysis revealed that a 2:2 ratio of black beans to black rice produced the most enriched aroma. Lower methionine levels improved mycelial growth, with 0.3% methionine yielding the richest aroma components. After fermentation, the white truffle products were sterilized using autoclaving, hot air assisted radio frequency (HARF), and high pressure processing (HPP), followed by freeze drying. GC-IMS analysis showed that HPP samples had an aroma closest to fresh samples, whereas HARF and autoclave resulted in similar aromas. However, 24 h freeze drying significantly diminished the aroma, resulting in no significant difference in aroma among the freeze-dried products treated with different sterilization methods. Full article

Based on a multi-locus phylogeny of a combined dataset of ITS, LSU, tef1-α, and rpb2 and comprehensive morphological analyses, we describe three new species from the Melanosporum group of genus Tuber and synonymize T. pseudobrumale and T. melanoexcavatum. Phylogenetically, the three newly described species, T. yunnanense, T. melanoumbilicatum and T. microexcavatum, differ significantly in genetic distance from any previously known species. Morphologically, T. yunnanense is distinctly different from its closest phylogenetically related species, T. longispinosum, due to its long shuttle-shape spores (average the ratio of spore length to spore width for all spores (Qm) = 1.74). Tuber melanoumbilicatum differs from the other species in having a cavity and long shuttle-shaped spores (Qm = 1.65). Although T. microexcavatum sampled ascomata have relatively low maturity, they can be distinguished from its closely related species T. pseudobrumale by the ascomata size, surface warts, and spore number per asci; additionally, phylogenetic analysis supports it as a new species. In addition, molecular analysis from 22 newly collected specimens and Genebank data indicate that T. pseudobrumale and T. melanoexcavatum are clustered into a single well-supported clade (Bootstrap (BS) = 100, posterior probabilities (PP) = 1.0); and morphological characteristics do not differ. Therefore, based on the above evidence and publication dates, we conclude that T. melanoexcavatum is a synonym of T. pseudobrumale. By taking into account current knowledge and combining the molecular, multigene phylogenetic clade arrangement and morphological data, we propose that the Melanosporum group should be divided into four subgroups. Diagnostic morphological features and an identification key of all known species in the Melanosporum group are also included. Finally, we also provide some additions to the knowledge of the characterization of T. pseudobrumale, T. variabilisporum, and T. pseudohimalayense included in subgroup 1 of the Melanosporum group. 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

Tuber aestivum, commonly known as the summer truffle, is typically found in various parts of Europe where it grows naturally. However, its presence in Portugal was not confirmed until now. The first fruit bodies were collected in April 2024 at stone pine stands (Alenquer and Arruda dos Vinhos, Lisbon) and in June at holm oak stands (Salir, Faro). These specimens are characterized by hypogeous, subglobose, black ascomata with a peridium surface covered with pyramidal warts. Ascopores are subglobose-to-broadly ellipsoid, distinctively ornamented, usually 1–6 per asci. According to the results of the internal transcribed spacer (ITS) rDNA sequence analysis, these specimens form a well-supported group within the Aestivum clade, with T. aestivum being the closest phylogenetic taxon. This remarkable discovery opens up new opportunities for truffle exploitation in Portugal thanks to the summer truffle’s gastronomical value and high market prices. 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

The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species (Tuber melanosporum, TMEL; Tuber aestivum, TAES) and three different symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3) were tested. Fermentation (21 days) was monitored in terms of physicochemical (pH, viscosity), biochemical (total carbohydrates, alcohol, soluble proteins, phenolic compounds), and sensory attributes (volatile organic compounds, VOCs). The obtained pH ranges were adequate, alcohol levels were undetectable or very low, and sugar content was lower than in traditional kombuchas or other beverages. In most cases, the usual bottling time could be applied (7–10 days), although longer fermentations are recommended (14 days) to reach higher protein and phenolic compounds contents. Truffle kombuchas produced up to 51 volatile organic compounds (alcohols, acids, esters, ketones, and aldehydes, among others), with TMEL showing a more complex profile than TAES. During the first week, acidic compound production was observed, especially acetic acid. Similar behavior in the VOC profile was reported with different SCOBYs. Full article

Fungi of the genus Tuber are famous for their hypogeous ascomata (truffles), many of which possess noteworthy organoleptic properties. T. aestivum shows a wide geographic distribution, has many plant symbionts and is well adapted to various climatic conditions. In this study, five Quercus taxa native to Greece (i.e., Q. coccifera, Q. ilex, Q. ithaburensis subsp. macrolepis, Q. pubescens and Q. trojana subsp. trojana) were inoculated with spore suspensions obtained from a single ascoma of T. aestivum. The fungal colonization of oak roots was evaluated at three, seven and 12 months after inoculation; the respective colonization rates for each time period were as follows: low to medium (17–41%) for Q. pubescens, Q. ithaburensis subsp. macrolepis and Q. trojana subsp. trojana, medium to relatively high (58–80%) for Q. ithaburensis subsp. macrolepis, Q. ilex, Q. pubescens and Q. trojana subsp. trojana, and medium to high (45–87%) for all oak species examined. Positive correlations were assessed between the number of colonized root tips and the total root tips number, but no significant differences were detected between the inoculated plants and the respective control as regards plant growth. The ectomycorrhizae formed by T. aestivum with Q. ithaburensis subsp. macrolepis and Q. trojana subsp. trojana are described for the first time. The outcome of the study evidences the feasibility of generating the seedlings of various indigenous oak species (covering a large range of diverse habitats) successfully inoculated with autochthonous truffles to be readily used for cultivation purposes. Full article

Most Fusarium species are known as endophytes and/or phytopathogens of higher plants and have a worldwide distribution. Recently, information discovered with molecular tools has been also published about the presence of these fungi in the microbiome of truffle fruiting bodies. In the present work, we isolated and identified three Fusarium strains from truffle fruiting bodies. All isolates were assigned to the same species, F. commune, and the strains were deposited in the All-Russian Collection of Microorganisms under accession numbers VKM F-5020, VKM F-5021, and VKM F-5022. To check the possible effects of the isolated strains on the plants, the isolates were used to infect sterile seedlings of Sarepta mustard (Brassica juncea L.). This model infection led to a moderate suppression of the photosynthetic apparatus activity and plant growth. Here, we present characteristics of the F. commune isolates: description of the conidial morphology, pigmentation, and composition of the mycelium fatty acids. Overall, this is the first description of the Fusarium cultures isolated from truffle fruiting bodies. Possible symbiosis of the F. commune strains with truffles and their involvement in the cooperative fatty acid production are proposed. Full article

Three new species of Tuber, T. albicavum, T. laojunshanense, and T. umbilicicavatum belonging to the Puberulum phylogroup, are described based on specimens collected in alpine Abies forests at 3600–4000 m, Northwest Yunnan, China. T. albicavum is distinguished by its ascomata with a single chamber of 0.5–1.8 cm diameter, with an apical opening of 0.2–0.6 cm in diameter, and light golden-brown alveolate reticulate ascospores up to 30 μm in length; T. laojunshanense is characterized by having ascomata with a slightly tomentose surface, sometimes with a white navel, a relatively thick peridium, up to 280 µm, and yellow-brown spores with alveolate reticulate ornamentation, up to 34 µm in length; T. umbilicicavatum is characterized by smooth ascomata with a distinct white navel, a relatively thin peridium, up to 110 µm, and golden or golden-brown alveolate reticulate ascospores, up to 40 μm in length. The molecular analysis of the internal transcribed spacer region also supports that these three new species differ from previously described Tuber species. Full article

Although only a few species of Tuber account for the major truffle sales volume, many species that are not considered delicacies are finding their way to the market, especially in regions where the traditionally appreciated ones do not occur. This is the case for whitish truffles. Specimens of whitish truffles were collected in pecan (Carya illinoinensis) orchards in Uruguay in October 2021. Morphological and molecular methods were used to characterize and assess their identity as Tuber maculatum Vittad. An SPME extraction of volatile compounds and GC–MS analyses were performed to characterize the aromatic profile of these specimens and evaluate their potential applications. Among the 60 VOCs detected, 3-octenone (mushroom odor), 3-octanol (moss, nut, mushroom odor), and 2H-pyran-2-one (no odor), followed by octen-1-ol-acetate (no odor) and 2-undecanone (orange, fresh, green odor) were the major compounds in T. maculatum fruiting bodies. The attributes of exotic edible mushrooms of commercial value in the region are highlighted. In particular, this work emphasizes the characteristics of truffles as a byproduct of pecan cultivation. Full article

The truffle is a niche, valuable and ecological product exported and consumed all over the world. However, little is known about consumers’ preferences for truffles and truffle products. This study empirically explores the factors influencing their consumption in Italy. A PLS-SEM model was implemented and validated using an extended version of the theory of planned behavior, including consumers’ food-specific curiosity as an additional construct to basic constructs such as attitude, subjective norms and perceived behavioral control. The analysis allowed us to examine and verify the significance of the relationships between the factors and what impact they have on intentions to consume fresh and truffle-based products. The processing concerns of consumers were reached through face-to-face consultation with a semi-structured questionnaire. The results obtained suggested that consumers’ intentions in using truffles involve several factors, such as consumers’ personal experiences, organoleptic characteristics (aroma and taste), food safety, trust in the seller/brand, traceability information, the aspect of green products and, more generally, the protection of the environment and forests. The findings provided novel insights for researchers to understand the aspects of truffle consumption, and also represent a guideline for marketers to develop appropriate marketing tactics to grow the truffle business. Full article

In this study, E-nose and SPME-GC/MS were applied to compare the odour patterns and volatile compounds of two truffle species harvested in different areas of Campania (Southern Italy). In total, 107 Tuber mesentericum (black truffle) and 60 Tuber borchii (bianchetto truffle) truffles were sampled in areas of Avellino, Salerno, Benevento, and Caserta. The E-nose correctly discriminated between Tuber mesentericum and Tuber borchii truffles. The GC/MS analysis revealed qualitative-quantitative differences between Tuber mesentericum and Tuber borchii, with a prevalence of volatile phenols and aromatic compounds for the black truffle, which are responsible for smoky and floral aromas, and ketones, alcohols, aldehydes, and thiophene derivatives for the bianchetto truffle, mostly responsible for earthy mushroom- and garlic-like aromas. The discriminant analysis performed on the E-nose data pattern provided an average correct classification between 55 and 60% for the same species collected in different sites. Tuber borchii truffles were better discriminated based on the harvesting altitude (hilly and coastal areas). GC/MS revealed quantitative differences in the volatile compounds of truffles of the same species collected in different areas, with variations in abundance based on the harvesting site. The distinctive profile of volatile compounds could represent a useful chemical marker to be investigated to authenticate the truffle harvesting area. Full article