Scientific African (Jul 2020)
Nutritional composition and toxicity profile of Cantharellus species (Purple Mushroom) in rats
Abstract
Cantharellus species (Purple mushroom) natively known as Ero ububa in Southeastern Nigeria is used for nutritional and medicinal purposes. This study evaluated the nutritional composition of ero ububa and its toxicity profile in rats. Proximate, phytochemicals, minerals, vitamins, fatty acids and amino acids were analyzed using standard biochemical methods. The acute toxicity experiment was performed by administering a single dose of upto 5g/kg of the mushroom extract (n=5/group/sex) and rats were monitored for any toxic signs or mortality. For subacute toxicity experiment, the mushroom extract was orally administered at the doses of 500, 1000 and 1500 mg/kg for 14 days. The haematological, biochemical and histopathology of the rats were evaluated. Ero ububa had high carbohydrate (64.24%) and protein (13.71%) contents and low lipid content (3.12%). The phytochemical analysis revealed the presence of important bioactive compounds: alkaloid (0.51%) and flavonoids (1.60%). Mineral content showed a high trend in mg/100g in the order of Ca2+>K+>P>Mg2+>Na+>Zn2+>Fe2+. The results revealed high amount of vitamins A, B3 and C; reasonable amount of essential and non-essential amino acids as well as high unsaturated fatty acid (oleic acid (12.45%). In acute toxicity test, oral administration of 5g/kg body weight did not produce any mortality or toxic effects. The subacute toxicity study showed significant increase (p0.05) were observed in the other white blood cell and red blood cell indices. Biochemical studies revealed significant decrease (p0.05) effects were recorded in aspartate and alanine aminotransferases , potassium, bicarbonate, chloride and lipid profile parameters. Histopathological examination of the liver and kidney did not show any pathological changes. The results of this study revealed that purple mushroom (ero ububa) is highly nutritious and non-toxic in rats at the tested doses and therefore can be used for medicinal and culinary purposes.
