Exploring the potential of saline mushrooms as a future food

Abstract

Environmental changes require agri-food systems to adapt. Moreover, recent nutritional guidelines also reflect aspects of sustainable production and healthy nutrition while respecting planetary boundaries. In this context, mushrooms which have beneficial nutritional properties, such as high protein content, and are rich in vitamins, trace elements, and secondary metabolites becoming the focus of research work. A next approach to cope with these challenges is to use extremophiles, that can adapt to changing environmental conditions such as high salinity. Therefore, the question arises as to which mushrooms can thrive in saline environments and be cultivated in future agri-food systems. Thus, this review aims to identify and evaluate the potential of saline mushrooms, including their nutritional properties and any possible toxicological risks. Eighty-six species of edible mushrooms that can live in saline environments were identified. Like other mushrooms, they contain high protein content. Moreover, these species were found to be rich in bioactive compounds such as phenolic compounds, tocopherols, ergosterol and polysaccharides. Several studies have also demonstrated their anti-carcinogenic, antioxidant and antimicrobial properties, indicating their potential as health promoters. This comprehensive review highlights the potential of saline mushrooms as a healthy protein-rich food in future diets. However, further research is essential to investigate the mechanisms behind the salinity tolerance of mushrooms and the influence of salinity on food quality and safety such as the accumulation of heavy metals or the production of toxins.