<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2594-1321</journal-id>
<journal-title><![CDATA[Scientia fungorum]]></journal-title>
<abbrev-journal-title><![CDATA[Sci. fungorum]]></abbrev-journal-title>
<issn>2594-1321</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Ecología A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2594-13212020000100201</article-id>
<article-id pub-id-type="doi">10.33885/sf.2020.50.1254</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Primer registro de la comestibilidad de Phillipsia domingensis Berk. (Pezizales: Ascomycota): aspectos nutricionales y actividad biológica]]></article-title>
<article-title xml:lang="en"><![CDATA[First record of the edibility of Phillipsia domingensis Berk. (Pezizales: Ascomycota): nutritional aspects and biological activity]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez-Zárate]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garibay-Orijel]]></surname>
<given-names><![CDATA[Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yahia]]></surname>
<given-names><![CDATA[Elhadi M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esquivel-Naranjo]]></surname>
<given-names><![CDATA[Edgardo Ulises]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arellano-Carbajal]]></surname>
<given-names><![CDATA[Fausto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Landeros]]></surname>
<given-names><![CDATA[Fidel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Laboratorio de Micología  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Instituto de Biología ]]></institution>
<addr-line><![CDATA[D.F. ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Laboratorio de Fitoquímicos y Nutrición Humana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Laboratorio de Microbiología Molecular  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Ciencias Naturales ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>50</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2594-13212020000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2594-13212020000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2594-13212020000100201&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: Los hongos silvestres comestibles son un alimento de alto valor nutricional y se les considera una fuente potencial de compuestos bioactivos. Actualmente, no existen reportes sobre la comestibilidad de Phillipsia domingensis.  Objetivo: Registrar por primera vez el uso de esta especie en la cultura náhuatl de la Huasteca Potosina, así como algunos de sus aspectos nutricionales y actividad biológica.  Métodos: El estudio etnográfico se realizó en San Luis Potosí, México. Los componentes nutricionales se determinaron por análisis químico proximal, la capacidad antioxidante mediante los métodos DPPH y FRAP, la actividad antifúngica por inhibición radial del micelio de tres hongos patógenos y la actividad antihelmíntica por la parálisis de Caenorhabditis elegans.  Resultados y conclusiones:  Se registra la comestibilidad, comercio, uso medicinal y nombres tradicionales de P. domingensis. Los parámetros nutricionales están en el promedio reportado para otros hongos. La actividad biológica se consideró con alta capacidad antioxidante, baja actividad antifúngica y prometedora antihelmíntica. Este hongo tiene potencial como alimento funcional, convirtiéndolo en un recurso alimentario con cualidades para ser aprovechado en otras regiones donde se distribuye.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Wild edible mushrooms are high nutritional value foods and are considered potential sources of bioactive compounds. Currently, there are no reports on the edibility of Philipsia domingensis.  Objective:  To present the first record of this fungus in the nahua culture of the Huasteca Potosina, as well as some of its nutritional and biological activity properties.  Methods: The ethnographic study was carried out in San Luis Potosí, México. Nutritional components were determined by proximal chemical analysis, the antioxidant capacity by DPPH and FRAP methods, the antifungal activity by radial inhibition of the mycelium of three pathogenic fungi, and the anthelmintic activity by the paralysis of Caenorhabditis elegans.  Results and conclusions:  Edibility, trade, medicinal use and traditional names of P. domingensis were recorded. Nutritional parameters are within the average values reported for other fungi. Its biological activity was considered with high in antioxidant capacity, low for antifungal activity and promising for anthelmintic one. We state that this species has potential as a functional food, making it a food resource with qualities that can be used in other regions where it is distributed.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[náhuatl]]></kwd>
<kwd lng="es"><![CDATA[etnomicología]]></kwd>
<kwd lng="es"><![CDATA[aporte nutricional]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[actividad antifúngica]]></kwd>
<kwd lng="es"><![CDATA[actividad antihelmíntica]]></kwd>
<kwd lng="en"><![CDATA[nahuatl]]></kwd>
<kwd lng="en"><![CDATA[ethnomycology]]></kwd>
<kwd lng="en"><![CDATA[nutritional contribution]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[antifungal activity]]></kwd>
<kwd lng="en"><![CDATA[anthelmintic activity]]></kwd>
</kwd-group>
</article-meta>
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