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Antimicrobial and scavenging properties of Terfezia boudieri Chatin, a natural eatable truffle from Egyptian desert
Abstract
Desert truffles of the genus Terfezia are valued for their nutritional richness and traditional medicinal use, yet scientific characterization of species growing in the Egyptian desert remains limited. Terfezia boudieri, in particular, is widely consumed but underexplored in terms of its bioactive potential. To address this gap, the present study aimed to evaluate the nutritional composition, chemical constituents, and biological activities of T. boudieri. The objectives included assessing its antioxidant capacity, determining its antimicrobial activity against pathogenic bacteria and fungi, and examining the structural effects of its extracts on selected microorganisms. Fresh truffle samples were analyzed for macronutrients, sugars, organic acids, phenolic acids, and fatty acids. Antioxidant activity was measured using scavenging assays, while antimicrobial effects of different extracts were evaluated by inhibition zone assays. Transmission and scanning electron microscopy were employed to observe ultrastructural alterations in the most affected microbes. The truffle showed notable nutritional value, with carbohydrates (15.3 g/100 g), proteins (9.03 g/100 g), ash (4.47 g/100 g), and fats (3.82 g/100 g) as major components. Arabinose (3.02 g/100 g), citric acid (5.04 g/100 g), and p-hydroxybenzoic acid (10.65 g/100 g) were the dominant sugar, organic acid, and phenolic acid, respectively. Palmitic, oleic, and linoleic acids were the primary fatty acids (44.8%, 19.04%, and 11.37%). Methanolic extract exhibited the strongest antioxidant effect (IC₅₀ = 35.7 ± 0.3 µg/ml) and the highest antimicrobial activity against all tested bacteria and fungi. Microscopy revealed pronounced structural damage in Aspergillus flavus, Candida glabrata, Salmonella typhi, and Staphylococcus aureus following treatment. These findings highlight T. boudieri, particularly its methanolic extract, as a promising natural source of antioxidant and antimicrobial agents with potential therapeutic applications
