CANTHRARELLUS CIBARIUS: CHARACTERISTICS, HABITAT, REPRODUCTION, USES - BIOLOGY - 2024

Canthrarellus cibariu s is a Basidiomycota fungus of the Cantharellaceae family that is characterized by having a cup-shaped or funnel-shaped fruiting body of a striking color that can range from yellow to orange. It lacks laminae in the hymenium and instead presents thick, bifurcated and decurrent folds.

This species, commonly known as chanterelle or chanterelle, is a European mushroom that prefers acidic soils although it can thrive in other types of spaces. It is very frequent in Spain, Italy, Germany and England, where it is found establishing mycorrhizal relationships with oaks, holm oaks, pines, among others.

Chanterelle, Canthrarellus cibarius. Taken and edited from: No machine-readable author provided. Bf5man assumed (based on copyright claims).

Canthrarellus cibarius is an edible mushroom with a pleasant and slightly sweet taste, which according to some people is reminiscent of the taste of apricot. It has a high nutritional value, with a low fat content and caloric power. It contains vitamins especially of the B complex (B2, B3, B5, B6), C and D, as well as numerous trace elements.

This mushroom also contains carotenoids, tocopherols, flavonoids and a large number of other compounds that give it immunomodulatory, anti-inflammatory, antiviral and antimicrobial properties. Additionally, it appears to have substances with strong insecticidal activity but harmless to humans.

characteristics

The hat is infundibuliform, that is, it has a cup or funnel shape, with a maximum diameter of 8 cm (10 cm according to some authors). In young specimens, the shape is flat-convex, but with time it becomes concave in the center. The margins are irregular in shape and of variable thickness.

The coloration can vary from yellow-orange to orange, with different color intensities, the cuticle is smooth or rarely with concolorous scales in the center of the hat.

The hymenium lacks laminae and instead has thick veins or folds. These are originally bifurcated and then joined distally.

The stipe or foot is generally short, but it can measure 8 cm long by 1.5 cm in diameter, being solid and with a smooth surface, without a ring. It can present the same coloration as the rest of the fruiting body or be lighter, and can sometimes be curved.

The spore is ocher yellow, sometimes with a slight pinkish hue. Meanwhile, the spores are hyaline, elliptical or reniform, smooth, with a size that ranges between 7-10 µm long and 4-6 µm wide.

Taxonomy

Chanterelle is a Basidiomycetes fungus belonging to the class Agaricomycetes and to the order Cantharellales, family Cantharellaceae. This family was created by the German mycologist Joseph Schröter in 1888 to house the chanterelles and later modified by the French mycologist René Maire in 1903.

Currently this family has 5 genera and about 90 species around the world, all of them ectomycorrhizal and many of them edible and commercially exploitable. For its part, the genus Cantharellus was suggested by Elias Magnum Fries, but published by the French botanist of Scottish origin Michel Adanson.

This genus was originally created as an artificial group that grouped all Cantharellaceae that had veins or folds in the hymenium and has a list of more than 500 scientific names that have been applied to the genus, of which less than 100 are considered valid.

Canthrarellus cibarius was described by Fries in 1831 and selected as a type species of the genus by Earle in 1909. This species presents many morphological variations and additionally some molecular biology tools are inadequate for the taxonomic study of the group.

Due to this, even today many doubts and many problems persist when it comes to elucidating the real identity of many organisms assigned to this species, which has an extensive synonymy that includes more than 20 different names.

Habitat and distribution

Cantharellus cibarius grows in any type of soil, but especially in soils with abundant humidity and acidic pH caused by the degradation of sandstones, slates and other elements. In addition, it prefers cold climates. It is a mycorrhizal species, which establishes relationships with different species of trees such as oaks, holm oaks, pines, among others.

The name Cantharellus cibarius seems to have been applied to several different species of the genus Cantharellus in different parts of the world, including countries in the American continent, as well as in Asia and Africa. However, Cantharellus cibarius, strictly speaking, seems to be a distinctly European species.

Cantharellus cibarius in a forest in Sweden. Taken and edited from: Boatbuilder.

On the European continent, the species seems to be widely distributed, although absent in those regions with a Mediterranean climate. It generally bears fruit between July and October.

Reproduction

Like all fungi of the Basidiomycota division, Cantharellus cibarius can reproduce both sexually and asexually. This last type of reproduction can occur by fragmentation of the mycelium or by formation of asexual spores.

Sexual reproduction occurs by the formation of basidiospores that are formed in the hymenium of the dikaryotic fruiting bodies. Basidia produce 5 or 6 spores and not 4 as occurs in most Basidiomycota.

Nutrition

The chanterelle is an ectomycorrhizal species, which means that for its nutrition it requires already elaborated organic matter, which it obtains from higher plants with which it establishes a mutualistic relationship. The main plants with which this fungus is associated are holm oaks, oaks, cork oaks and some conifers.

Like all mycorrhizal fungi, Cantharellus cibarius provides its host with greater amounts of water and nutrients than it could obtain if it were not associated with the fungus, additionally it provides protection against potentially pathogenic fungi and microorganisms.

According to some authors, this species, under particular conditions, can feed in a saprophytic way, that is, it feeds on decomposing organic matter and does not require mycorrhizal association to thrive.

Composition

Proteins and free amino acids

One of the main components of Cantharellus cibarius is crude protein, while the concentrations of free amino acids are relatively low. However, they are important because of the wide variety of these compounds they present, including alanine, tryptophan, and aspartic and glutamic acids.

This is one of the species of mushrooms with the highest concentrations of glutamic acid, lysine and threonine. It is also the species with the highest concentrations of acidic amino acids in general, such as arginine, leucine, lysine, serine, threonine, phenylalanine and valine, among others.

Carbohydrates

Carbohydrates represent about 30% of the dry weight of Cantharellus cibarius, however, they are important sugars due to their biological activity. Among these components is mannitol in concentrations of 8.56 g per 100 g of tissue in dry weight. This sugar is used in medicine as a powerful diuretic.

Among the properties of mannitol are its ability to reduce intracranial pressure, prevent oliguria, and increase the passage of drugs across the blood-brain barrier in the treatment of fatal diseases.

The β-glucans present in the Cantharellus cibarius mushroom have been shown to possess both antioxidant and anticancer activity. They also protect the skin against the damaging effects of UV rays and have immunomodulatory activity by promoting the proliferation, differentiation and maturation of the immune system and activating the hematopoietic process.

Additionally, chitin and other constituent heteropolysaccharides of Cantharellus cibarius are classified as dietary fiber.

Fatty acids

Cantharellus cibarius contains various types of fatty acids, mainly saturated fatty acids. Among the constituents of this fungus are lauric, palmitoleic, lignoceric and heptadecaine acids. Among the properties of these compounds are antibacterial, antiviral, antifungal, antitumor activities, etc.

Vitamins

The fresh fruiting body of Cantharellus cibarius contains high levels of vitamin D1, D2 and D3 which exhibit biological activity that prevents colon cancer, diabetes, glucose intolerance, hypertension and multiple sclerosis. It also contains vitamins A, B1, B2, B6, C and E.

Pigments

Carotenes are produced in nature by plants, bacteria and fungi, while animals are unable to synthesize them and must consume them in their diet. Chanterelle contains various types of pigments, such as α-, β- and γ-carotenes, as well as lycopene.

These compounds are essential for night vision, necessary for the proper functioning of epithelial tissue and protect the eyes from the effects of wavelengths close to those of UV rays.

Other compounds

Cantharellus cibarius is a source of various trace elements, including calcium, iron, magnesium, manganese, phosphorus, potassium, iron and zinc. It also contains selenium, which protects the body against oxidative damage.

Among the organic acids contained in this fungus, researchers have pointed to citric, ascorbic, malic and fumaric acids. They have also found phenolic compounds and aromatic hydroxalates with antioxidant, anti-inflammatory, antimicrobial, hypoglycemic, and immunomodulatory activities.

Applications

Culinary

This mushroom has a very pleasant taste and texture, which is why it is highly appreciated in both traditional and haute cuisine. It can be consumed fresh, dry, canned or smoked, stewed or sautéed. It is an excellent garnish for meat and poultry.

Cantharellus cibarius is an ideal ingredient for risottos and tortillas and also adds a pleasant flavor to soups and sauces. It is the mushroom preferred by many international chefs, above any other species of mushroom.

However, due to its pleasant flavor, how easy it can be identified and the high values ​​it can achieve in the market, it is an increasingly scarce mushroom and is already considered rare in many localities where it was previously considered abundant.

Cantharellus cibarius, harvested. Taken and edited from: svajcr.

Medicinal

Although people traditionally consume this species only for its organoleptic properties, many of its components with biological activity have high potential as nutritional or medicinal supplements.

In addition to its antioxidant properties, as already mentioned before, the extracts of this fungus have antigenotoxic, anti-inflammatory, immunomodulatory, antiviral, antimicrobial, antifungal and antidiabetic properties.

References

1. B. Muszyńska, K. Ka £ a, A. Firlej & K. Su £ kowska-Ziaja (2016). Cantharellus cibarius - culinary-medicinal mushroom content and biological activity. Acta Poloniae Pharmaceutica - Drug Research.
2. Cantharellus cibarius. On Wikipedia. Recovered from: en.wikipedia.org.
3. Chanterelles: properties, benefits and their use in the kitchen. Recovered from: vitonica-com.cdn.ampproject.org.
4. Cantharellus cibarius - Chanterelle. In First Nature. Recovered from: first-nature.com.
5. DA Polanco. Chanterelle (Cantharellus cibarius), characteristics, habitat, reproduction, possible confusion. Recovered from: Naturaleza-paradais–sphynx-com.cdn.ampproject.org.
6. Cantharellus cibarius. Catalog of mushrooms and fungi, Asociación Micológica Fungipedia. Recovered from: fungipedia.org.