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CULTURFUNGI

Última modificación
Tue , 24/09/2024 - 08:13

Title: SUSTAINABLE AND ECOLOGICAL GROWING OF FUNGI ON MYCOELVICULTURAL SUBSTRATA AND DEVELOPMENT OF VALORISATION MODELS WITH SOCIAL IMPACT

 

The project promotes the sustainable and ecological cultivation of mushrooms and fungi in Aragon, seeking a multifunctional forest management oriented to the production of mushrooms and the conservation of mycological diversity and its ecological functions.

Among the activities carried out are:

  • Development of lines of transformation of value-added products.
  • Development of a business model with social impact.
  • Training activities related to mycology.
  • Research to analyse the medicinal and nutritional properties of various species of fungi.
  • Promotion and dissemination of the results.

The members of the cooperation group all belong to the Autonomous Community of Aragon.

Members: Gardeniers, Quilex, Cooperativa Agrícola San Atiliano, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), University of Zaragoza (UNIZAR),

Other members: Asomo Local Action Group, Tarazona City Council, Jaca City Council.

The University of Zaragoza has participated in this project by carrying out studies on the composition and therapeutic properties of two species of mushrooms.

  • Chemical characterisation of Boletus edulis has shown that it contains large amounts of polyphenols, sugars and minerals which are bioactive compounds used for therapeutic purposes: antioxidants, anticarcinogenic and anti-inflammatory, giving these mushrooms potential use in the treatment and prevention of diseases such as cancer and osteoarthritis. Studies have been carried out on intestinal cells and chondrocytes.
  • On the other hand, the chemical characterisation of Lactarius deliciosis (robellones) has shown a large amount of bioactive compounds such as polyphenols, with antiproliferative activity in colon cancer cells and a decrease in cell adhesion and metastasis.

The research team is made up of 5 researchers from the University of Zaragoza and part of the Agri-Food Institute of Aragon (IA2). The researcher in charge of the project is María Jesús Rodríguez Yoldi.