Research on chemical compounds from edible mushrooms for the control of gastrointestinal nematodes and phytoparasites

Background: There are over 1,500,000 species of mushrooms worldwide and approximately 20,000 of them are present in Mexico where native cultures use some species of wild mushrooms for different purposes. Among those mushroom species approximately 200 are edible, the genus Pleurotus spp the second most produced and consumed on the American continent. The production of Pleurotus spp. have had rapid development in the food industry, due to their nutraceutical and pharmacological properties, ease of growth and adaptation to the diversity of organic substrates on wich they can grow. Other edible mushrooms, such as Lentinula edodes (Shiitake), have also been used for their nutraceutical properties. Objective: The present work provides a general and updated overview of the advances in the use of the secondary metabolites of edible macromycetes and their by-products for the control of parasites in the agricultural sector. The methodological strategy used was a detailed bibliographic review in different sources such as PubMed for the National Center for Biotechnology Information (NCBI), ResearchGate, Scopus, Science direct, among others. Main findings: The review process showed that nine species of edible mushrooms exhibited in vitro nematicidal activity against parasitic nematodes of plants (Nacobbus aberrans and Meloidogyne enterolobii) and animals (Haemonchus contortus), including Pleurotus spp (P. ostreatus, P. djamor, P. eryngii, P. pulmonarius, P. cornucopiae), Lentinula edodes (Shiitake), Panus sp, Coprinus comatus and Hericium erinaceus. The antiparasitic effect has been attributed to diverse chemical compounds such as fatty acids, polyphenols and terpenes, which have been isolated from macromycetes and their by-products (degraded substrates of macromycetes). Our research group has pioneered the study of the uses and applications of secondary compounds derived from edible mushrooms and their by-products for parasite control in the agricultural sector. Conclusion: This work sought edible mushroom products with nutraceutical potential that can satisfy the demands of producers and contribute to food self-sufficiency in Mexico.