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Wild Macro-Fungi from Northwest Himalayas: Future Prospects and Challenges

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Biology of Macrofungi

Part of the book series: Fungal Biology ((FUNGBIO))

Abstract

In today’s scenario with the fast depletion of natural plant resources and increasing population, it has become necessary to explore the possibilities of using newer indigenous plant resources. Wild food resources have been the backbone of the human evolution and survival in the past. Wild edible mushrooms share a special place in the past and modern deitic regimen because of nutritional and nutraceuticals potential. They contain many unexplored source of bioactive components, and, with the passage of comprising unlimited untapped sources of bioactive components. The ethno-mycological data surveyed on these wild mushrooms reveals that fruiting bodies can be consumed and will have good effect on the health of the individuals. Wild edible mushrooms have received significant scientific, socio-economic and industrial attention in the last few decades and they have become the subject of a booming trade business globally. They have enormous nutraceutical potential, but still untapped and underutilized. Some well known wild edible mushrooms in North West Himalayas are: Sparassis sp., Termitomyces sp., Rusulla sp., Lactarius sp., Morchella sp., Halvella sp. Cantharellus sp., Macrolepiota sp., Trapedum sp. and Clavaria sp., etc. The bioactive components in mushroom are - polysaccharides, dietary fibers, Selenium, oligosaccharides, phytochemicals, peptides, proteins, amino acids, mineral elements and many more.. These macro-fungi also possess various health benefits as – anti-microbial, anti-tumour, immune-modulating and hypo-cholesterolemic, anti-cancerous; anti-hyper-cholesterolaemic and hepato-protective agents, anti-HIV and anti-viral activity. The wild edible mushrooms collection also provides income benefits to the local inhabitants. The nutritional and nutraceutical potential is relatively untapped and thus, the need of the hour is to explore sustainable harvesting and utilization of vast treasure of wild edible mushrooms so that there is ‘Non-green revolution’ globally.

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  1. Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India

    Monika Thakur

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  1. Molecular Microbiology and Systematics Laboratory, Department of Biotechnology, Mizoram University, Aizawl, Mizoram, India

    Bhim Pratap Singh

  2. Molecular Microbiology and Systematics Laboratory, Department of Biotechnology, Mizoram University, Aizawl, Mizoram, India

    Lallawmsanga

  3. Molecular Microbiology and Systematics Laboratory, Department of Biotechnology, Mizoram University, Aizawl, Mizoram, India

    Ajit Kumar Passari

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Thakur, M. (2018). Wild Macro-Fungi from Northwest Himalayas: Future Prospects and Challenges. In: Singh, B., Lallawmsanga, Passari, A. (eds) Biology of Macrofungi. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-030-02622-6_19

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