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Proprietà nutraceutiche e valori nutrizionali del Cardoncello (pleurotus eryngii)

Il successo commerciale del fungo cardoncello è certamente legato alle sue peculiari qualità organolettiche, tuttavia esiste una vasta letteratura scientifica che, negli anni, ha portato alla luce virtù nutrizionali e terapeutiche altrettanto rilevanti.

 

Le caratteristiche nutrizionali più salienti di tale fungo sono il rilevante contenuto in fibre alimentari e proteine, a fronte di un ridotto contenuto lipidico. P.eryngii contiene tutti gli aminoacidi essenziali. Il punteggio chimico delle proteine, ovvero la percentuale dei livelli raccomandati dalla FAO e determinato in base all’aminoacido limitante (la leucina nel caso di P.eryngii), conferma il buon valore biologico delle proteine contenute in questo fungo. In uno studio comparativo tra le proprietà nutrizionali di diverse specie di funghi, P.eryngii ha mostrato, insieme ad Agaricus bisporus, il più alto quantitativo proteico rispetto a Pleurotus ostreatus, Lentinula edodes e Flammulina velutipes. Notevole anche il contenuto in fibra alimentare di P.eryngii che risulta essere superiore rispetto a quello di A. bisporus. Il potassio è il minerale più abbondante, seguito dal magnesio. Concentrazioni significative di vitamine (C, A, B2, B1,D e niacina) sono state riscontrate in P.eryngii. In uno studio sulla composizione chimica e il valore nutrizionale (vitamine e aminoacidi in particolare) di tre varietà di P. eryngii (var. thapsiae, elaeoselini, e nebrodensis), P. nebrodensis ha mostrato il più alto contenuto di vitamina B12 (cianocobalamina), B2 (riboflavina) e B7 (biotina).

 

P. eryngii è noto in medicina per i suoi benefici effetti cardiovascolari, ipocolesterolemizzanti e ipoglicemizzanti. L’incremento dei livelli plasmatici di colesterolo totale, delle lipoproteine a bassa densità (LDL) e la diminuzione dei livelli di lipoproteine ad alta densità (HDL), costituiscono un consolidato fattore di rischio cardiovascolare. I funghi commestibili, grazie al loro elevato contenuto in fibre, steroli, proteine, microelementi ed al basso contenuto lipidico e calorico, sono certamente un alimento ideale nella strategia preventiva verso lo sviluppo di queste patologie. In diverse specie del genere Pleurotus (ed in P.eryngii in particolare) è stato isolato un composto chiamato mevinolina (conosciuta anche come lovastatina o monacolina K) ed altri composti affini in grado di esercitare inibizione competitiva nei confronti dell’enzima microsomiale 3-idrossi-3-metilglutaril-Coenzima A (HMG-CoA) reduttasi, il principale enzima limitante nella biosintesi del colesterolo.

 

In studi su modelli animali ed in trial clinici, l’estratto polisaccaridico idrosolubile di P.eryngii si è mostrato in grado di ridurre i livelli di colesterolo, trigliceridi e LDL, oltre a far aumentare le HDL.  In uno studio randomizzato, controllato, in doppio cieco e cross-over condotto su 26 soggetti di nazionalità giapponese con moderata iperlipidemia, è stata valutata l’efficacia di un estratto di P.eryingii nel ridurre l’incremento della trigliceridemia post-prandiale. I soggetti, divisi in due gruppi in maniera casuale, assumevano un pasto ad alto contenuto lipidico (40 g di grassi) addizionato, o meno, dell’estratto di P. eryngii. L’innalzamento post-prandiale della trigliceridemia nel gruppo sottoposto a dieta lipidica addizionata con  estratto di P.eryngii mostrava una significativa soppressione dopo 3 e 4 ore dall’ingestione, in confronto al gruppo sottoposto solo alla analoga dieta lipidica. Di grande interesse è il contenuto in fibre di questo fungo, in maggioranza costituita da polisaccaridi. La fibra alimentare, solubile e insolubile, costituisce un elemento fondamentale dell’alimentazione umana, sia per il corretto funzionamento dell’apparato digestivo (facilitazione del transito ed eubiosi del microbiota intestinale), sia per la prevenzione di numerose malattie cronico-degenerative, tipiche delle società occidentali (tumori del colon-retto, diabete e malattie cardiovascolari).

 

La principale fonte di polisaccaridi biologicamente attivi sembra essere la parete cellulare fungina che è composta prevalentemente da complessi di chitina-glucani. La chitina fungina è tra i polisaccardi più abbondanti nei funghi insieme all’emicellulosa, ai β- ed agli α-glucani, ai mannani, agli xilani e ai galattani.

 

Essa è indigeribile per gli esseri umani e apparentemente è in grado altresì di ridurre la digeribilità di altri componenti fungini. In P.eryngii il contenuto di chitina risulta essere relativamente basso e inferiore a quello di A.bisporus e F.velutipes. I β-glucani contenuti nel genere Pleurotus hanno mostrato capacitàimmunomodulatorie, antiossidanti, antinfiammatorie, analgesiche e antitumorali.

 

I polisaccaridi fungini hanno inoltre potenziali funzioni prebiotiche. Il termine prebiotico è stato introdotto da Gibson e Roberfroid nel 1995 per indicare un ingrediente non digeribile, in grado di stimolare la crescita di un numero limitato di batteri benefici nell’intestino. La selettività dei prebiotici è stata dimostrata coi Bifidobacteria, la cui crescita può essere favorita con l’ingestione di sostanze come i fruttoligosaccaridi, l’inulina, oligosaccaridi transgalattosilati e oligosaccaridi della soia. Almeno due tipi di complessi di glucani e proteoglucani  estratti da Pleurotus possono essere utilizzati per la produzione di prebiotici.

 

Per quanto concerne le proprietàantinfiammatorie, un estratto di P.eryngii si è dimostrato in grado di sopprimere in maniera significativa il rilascio di istamina (uno dei principali mediatori chimici dell’infiammazione) da parte delle mast-cellule, nonché il rilascio e la sintesi di interleuchine (come l’interleuchina-4) capaci di dare avvio e potenziare una risposta infiammatoria. Sono documentati anche effetti positivi su modelli animali di dermatite atopica e sull’allergia da contatto sperimentale. In alcuni lavori scientifici, sono descritti composti (come la Pleureina) isolati da P.eryngii in grado di esercitare effetti inibitori sull’enzima chiave del virus HIV-1: la trascrittasi inversa. Anche l’enzima laccasi isolato da basidiomi di P.eryngii sembra in grado di esercitare attività inibitoria verso la trascrittasi inversa di HIV-1.

 

P.eryngii è stato studiato anche in merito ai potenziali effetti sul metabolismo osseo.L’osteoporosi è una patologia in costante crescita nella popolazione geriatrica, in particolare quella femminile. La progressiva perdita di massa ossea determina un aumento della suscettibilità a fratture con incremento di mortalità e morbidità. Diversi composti, estratti da basidiomi di P.eryngii  potrebbero avere un ruolo importante nella prevenzione di questa patologia, avendo mostrato la capacità di potenziare a più livelli l’attività degli osteoblasti (le cellule deputate a produrre la matrice organica del tessuto osseo) e di regolare l’attività osteoclastica (le cellule deputate al riassorbimento del tessuto osseo).

 

Vanno infine ricordate le proprietà antiossidanti, grazie all’alta concentrazione di composti fenolici (come acido gallico,benzoico,cumarice protocatecuico),flavonoidi, vitamina C ed E, ergotioneina e selenio. Questi brevi richiami suggeriscono chiaramente che P.eryngii è caratterizzato non solo da un eccellente profilo nutrizionale, ma anche da proprietà nutraceutiche estremamente promettenti.

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