Indigenous Wild Edible Mushrooms: Unveiling the Chemical Compositions and Health Impacts

Wild edible mushrooms (WEMs) are a popular delicacy in Thailand, prized for their unique flavor, texture, and nutritional value. Despite their widespread consumption, there is limited scientific research on their chemical compositions, biological activities, and potential health benefits. To bridge this knowledge gap, a comprehensive study was conducted on sixteen WEM species from ten families-Polyporaceae, Pleurotaceae, Russulaceae, Marasmiaceae, Pluteaceae, Boletinellaceae, Diplocystaceae, Lyophyllaceae, Psathyrellaceae, and Auriculariaceae-commonly found in northern Thailand. The proximate composition varied significantly among the WEM species, particularly in crude protein (12-51% <i>w</i>/<i>w</i>), crude fiber (1-30% <i>w</i>/<i>w</i>), and glucans (4-25% <i>w</i>/<i>w</i>). <i>Astraeus odoratus</i> exhibited the highest phenolic content, while <i>P.</i> cf. <i>portentosus</i> demonstrated the most potent antioxidant activity. WEM extracts also displayed notable inhibitory effects on α-glucosidase (5.82-79.43%) and α-amylase (1.30-90.79%). All extracts induced antioxidant regulators of Nrf2 and NQO1, suggesting that WEMs can help protect cells from oxidative stress, environmental toxins, and xenobiotics from food. Importantly, all extracts maintained high cell viability (>80%), indicating their safety for consumption. Furthermore, the mushrooms demonstrated a strong ability to reduce hepatotoxicity in HepG2 cells induced by tert-butyl hydrogen peroxide, highlighting their potential in preventing liver damage. This study not only underscores the nutritional and health benefits of WEMs but also establishes a vital scientific foundation for future research on their health effects and in vivo applications. In turn, these findings could serve as a crucial resource for optimizing the use of WEMs in ethnic cuisines and strengthening claims regarding their functional food properties.