Allison Tumbles

1. Blood Pressure

Phenolic acids and anthocyanin from cherries can reduce blood pressure and promote relaxation of blood vessel walls

2. Cancer

Cherries contain ellagic acid and anthocyanins, which can inhibit the growth of cancer cells

The phenolic compounds of cherries promote the inhibition of breast cancer cell growth 

Perillyl alcohol in cherries can inhibit pancreatic, breast, liver, colon, skin, and lung cancers

3. Cardiovascular Disease

Anthocyanins in cherries can inhibit lipid peroxidation and interfere with inflammation pathways, which decreases CVD risk

1 cup of cherries can provide 3 grams of fiber (12% of daily value). 2 cups of fruit daily can improve cardiovascular health

4. Cognitive Function

Anthocyanin interferes with inflammation pathways and can improve brain and visual function and protect the brain from cognitive decline and neurodegeneration associated with aging

Anthocyanins from cherries can also improve memory and cognition in older adults with mild to moderate dementia

5. Diabetes

Cherries have a low glycemic index; they release glucose slowly and evenly so that blood sugar levels stay steady for longer

Polyphenols in cherries can help decrease oxidative stress, inflammatory markers, and hyperglycemia (predictors of diabetes mellitus)

Cherry extracts reduce blood glucose levels and protect pancreatic beta cells to allow for production of insulin 

6. Inflammation 

Anthocyanins in cherries can shut down enzymes that cause tissue inflammation 

Cherries can decrease pro-inflammatory factors: C-reactive protein and nitrous oxide and also plasma concentrations of 8 biomarkers associated with inflammatory diseases

Polyphenols in cherries can decrease or prevent inflammation and oxidative stress, which can decrease risk for developing arthritis, diabetes, cancer, and hypertension

7. Sleep

Cherries contain tryptophan, serotonin, and melatonin, which interact with cherry phenolics to regulate sleep cycles

Eating cherries an hour before bedtime can help stabilize and regulate sleep patterns

8. Stress

Cherry phenolics can protect neuronal cells from cell-damaging oxidative stress

Serotonin found in cherries can reduce stress and improve mood

9. Gout

Gout is a painful form of arthritis caused by high uric acid levels in the blood. Cherries can lower uric acid levels in the blood.

Phenolics in cherries can decrease the formation of decomposition products that contribute to gout

Cherries can alleviate gout symptoms

What’s in the Name?

This species of delectable fungus belongs to the Ascomycota phylum. This fungus identified with the genus Terfezia, the “desert truffle” genus, for some time before mycologists discovered that it was not quite like its other desert truffle siblings. Today, terfezioides belongs to the genus Mattirolomyces, and hence its name, Mattirolomyces terfezioides. However, a quick Google search of its former name, Terfezia terfezioides, would also get you the same delicious treat.  

Not a True Desert Truffle

So why did M. terfezioides get kicked out of its former genus? We start by identifying what it means to be a “desert truffle”. A textbook definition of truffles defines them as underground-growing ascomycetes belonging to the genus Tuber. A “desert truffle”, therefore, is a truffle that grows in a xeric desert of particular abiotic characteristics. Mattirolomyces terfezioides, when discovered in 1888 by Mattirolo in Piemonte, Northern Italy, was originally described as Choiromyces terfezioides, but Fischer placed it into the Mattirolomyces genus in 1938. Then, in 1971, another scientist named Trappe proposed to place terfezioides in the Terfezia genus, though still keeping Mattirolomyces as its subgenus. Thus, for some time, this fungus belonged to the “poster genus” for desert truffles. 

Later, mycologists decided to limit the genus Terfezia to only fungi from the Mediterranean and Middle East. Here emerged a problem: terfezioides is found in places outside those listed boundaries and does not actually inhabit deserts or semiarid areas; instead, the fungus grows in farms and urban environments. The tables officially turned when molecular phylogenetic analyses showed that the Mattirolomyces genus was in fact separate from the Terfezia genus: fungi in Mattirolomyces had many structural differences in their Ascomycota morphology, peridium, asci, and ascospore ornamentation compared to those in Terfezia. Furthermore, Mattirolomyces formed characteristic septate, intracellular hyphal coils instead of structures similar to those in Terfezia, and seemed to engage in relationships with plants in different ways. Thus, terfezioides found its new home solely in the genus Mattirolomyces, which was no longer a subgenus of Terfezia.  

Image Credit: Hungarian Truffle

Life of the Yellow M. terfezioides

M. terfezioides looks like an irregularly shaped lump of a whitish-yellow color, similar to that of an old piece of soap. Its body weighs about 100 grams and has wrinkled patterns that form lobes and a smooth outer skin. Once cut, the fungus has numerous whitish veins branching inside that are more cream colored than the exterior. The dry matter is composed mostly of carbohydrates (close to 60%), about 25% protein, of which 85% is digestible by humans, and small amounts of fat, crude fiber, and ascorbic acid. Nutritionally, the truffle is high in potassium and phosphate, and contains a good amount of iron. Its odor is generally agreeable, save for occasions when it becomes overbearing with overmature ascomata (fruiting body of the truffle) or bacteria that cause the fungus to lyse. Most M. terfezioides have been developed in the Carpatian Basin, where the fungus is collected in mixed black locust forests on sandy soils. Generally speaking, the location of this fungus is still yet to be clarified. Although its geographically diverse body has been sighted in mostly Hungary, its easternmost locality, its westernmost known location is France, and it has also been spotted in Bulgaria, Italy, Spain, and even outside of Europe, including India and China. These truffles like to grow in high pH (basic) calcareous soils, and rainfall and rain distribution can heavily affect yields in the wild. In any given season however, as little as 200 to 250 mm of rain may bring about a good yield.   

This honey truffle’s growth habits, however, are quite strange. In many instances it is found to have some relationship with both woody and herbaceous plants. It tends to form mycorrhizal symbiosis with tree roots, mainly with Robinia pseudoacacia, which is an invasive species of trees that has become a threat in Bulgarian forests. Currently, the research behind M. terfezioides’ symbiotic relationship is still ongoing. The most recent studies of M. terfezioides’ interactions with other host plants have shown that M. terfezioides is actually not the main fungal partner of these plants. However, most of how this fungus goes about creating symbiotic relationships with plants still remains unsolved.  

When it comes to collecting truffles, European forest truffles generally require trained dogs or pigs to assist truffle hunters to collect truffles, but this is not the case with M. terfezioides. Its fruiting bodies develop next to or close to the soil surface, and as they grow larger, they lift up the soil on top of it and form mounds that are visible to the naked eye of trained truffle hunters. Thus, M. terfezioides hunting is markedly easier and less time-consuming than European truffle hunting.

Image Credit: Sweet Honey Truffle

M. terfezioides and You Today

Why is this honey truffle even relevant to you? When you first thought of “truffle”, you probably visualized the much-praised forest truffles, the dark “diamond of the kitchen”. So why didn’t you think of M. terfezioides? It’s quite a diamond too! This lack of recognition may be because it is not found in most European countries. However, as of late, desert truffles are becoming more and more desirable, and increasing research has been dedicated to their cultivation.

M. terfezioides consumption was very high during the Austro-Hungarian Empire, and the truffle market was booming. Unfortunately, the war and communist era instilled in the citizens the idea that M. terfezioides was a symbol of “bourgeois decadence”, and thus sent the truffle industry tumbling. Today in Hungary, where most M. terfezioides are found, they are making a comeback and being put to good use in the preparation of many desserts, such as ice creams, sorbets, and cakes. A gastronomic perspective of this truffle describes it as “begin[ning] with a very pleasant, mild mushroomy flavor on the tongue, but then develop[ing] into a long, lingering honey-sweet finish”. If that description hasn’t gotten you salivating, hopefully it’s gotten you at least slightly intrigued by this interesting combination of flavors. 

So again, why is this honey truffle even relevant to you? Maybe if you’re lucky enough, you’ll get to meet it in cuisines, or if you’re adventurous enough, you’ll go out of your way to try some yourself. And who knows? Maybe next time, when you think of truffles, you’ll find yourself craving the delicious, sweet, shroom-y delicacy of M. terfezioides! 

References:

Assyov, Boris, and Monica Slavona. 2016. “First Bulgarian collections of Mattirolomyces terfezioides (Pezizaceae), a potentially valuable hypogeous fungus.” Phytologia Baltanica 22(3): 303–307.

Earthy Delights. n.d. “Fresh Honey Truffles (Mattirolomyces terfezioides) - 3 oz.” Accessed February 22, 2018. http://www.earthy.com/Fresh-Honey-Truffles-from-Earthy-Delights.aspx. Kagan-Zur, Varda, and Nurit Roth-Bejerano. 2008. “Desert Truffles.” FUNGI Magazine, 2008. http://www.fungimag.com/Truffle-Issue-08-articles/desert-truffles

Kovács, Gábor M., Erzsébet Jakucs, and István Bagi. 2007. “Identification of host plants and description of sclerotia of the truffle Mattirolomyces terfezioides.” Mycological Progress (2007) 6:19-26. https://doi.org/10.1007/s11557-006-0520-y