FR3060256A1 - PROCESS FOR INDUCTION AND PRODUCTION OF TRUFFLE PERIDIA - Google Patents

Abstract

The present invention relates to a method of induction and production of truffle peridia comprising the following steps: a. a step of preparing an extract by extraction with a solvent from a ground truffle plant, b. optionally, a washing step with ethyl acetate, c. a step of solubilizing the extract obtained in step a) or in step b) d. a step of culturing truffle mycelium in the presence of the soluble extract obtained in step c), e. a step of inducing the formation of peridia, f. a step of multiplying peridia on a nutrient medium, and g. the harvest of peridia formed. The present invention also relates to the use of said peridia for the manufacture of an aroma product with natural truffle odor and taste or for the preparation of a food product, a food supplement, a nutraceutical food and / or a cosmetic product.

Description

(57) The present invention relates to a process for the induction and production of truffle peridia comprising the following steps:

at. a step of preparing an extract by extraction with a solvent from a ground truffle plant,

b. optionally, a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step a) or in step b)

d. a step of culturing truffle mycelium in the presence of the soluble extract obtained in step c),

e. a step of inducing the formation of peridia,

f. a step of multiplying the peridia on a nutritive medium, and

g. the harvest of peridia formed.

The present invention also relates to the use of said peridia for the manufacture of an aromatic product with a natural odor and taste of truffle or for the preparation of a food product, a food supplement, a nutraceutical food and / or of a cosmetic product.

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PROCESS FOR INDUCTION AND PRODUCTION OF TRUFFLE PERIDIA

TECHNICAL AREA

The present invention relates to a process for the induction and production of truffle peridia as well as the use of said peridia.

TECHNOLOGICAL BACKGROUND

The truffle is particularly renowned for its organoleptic qualities. The truffle is a fruiting body of an ectomycorrhizal fungus whose mycelium is in symbiosis with the roots of trees and shrubs. Truffles belong to the Ascomycota division. They derive from pezizes by progressive closing of the original cut (apothecia) and complication of the hymenium. Truffles are an integral part of the Tuberaceae family and of the genus Tuber. Much of its cycle is not known, particularly its sexual reproduction. Truffle production depends on a delicate balance between the physicochemical conditions of the soil on the one hand, the presence of bacteria accompanying mycorrhysation, competition with other edaphic fungi and the root development of certain woody plants on the other. go. What we call the truffle is actually the fruit of the fungus (ascocarp). The truffle is a hypogeous fungus that fruits in the soil. From April to June, it is born in the form of a cup whose edges will gradually join and form the peridium. With the heat and the rains at the end of summer, fruiting develops before reaching full maturity in September.

Among the 60 existing species, only a few are prized for their aromas and tastes, among them the Tuber melanosporum (black Périgord truffle), Tuber magnatum (white Alba truffle), Tuber aestivum (Mayenque truffle or white truffle d 'summer), Tuber brumale (musk truffle), Tuber uncinatum (Burgundy truffle or Champagne truffle), Tuber mesentericum (Lorraine truffle), Tuber indicum (commonly known as Chinese truffle), Tuber macrosporum, Tuber oligospermum and Tuber asa.

World production continues to drop: around 1000 tonnes per year at the start of the century, but only 80 to 150 tonnes per year today. For more than 50 years, humans have been planting trees whose roots are infected with truffles. Less than 5% of the trees produce truffles, and this generally after 5-10 years, because we still understand very little the biology of the fungus.

To date, neither scientific advances, with the development of an efficient mycorrhization of plants, nor modern truffle cultivation techniques and all the remarkable efforts made by trufflers, have been able to truly reverse the fall in production. strongly in deficit.

Consequently, it seems necessary to have a new process allowing the production under continuous conditions of truffle peridia.

DETAILED DESCRIPTION

The Applicant of the present invention therefore proposes a new process for the induction and production of truffle peridia, capable of continuously producing truffle peridia. This new process overcomes the vagaries of truffle production due in particular to climatic conditions and / or soil conditions.

An object of the invention is therefore a process for the induction and production of truffle peridia comprising the following steps:

at. a step of preparing an extract by extraction with a solvent from a ground truffle plant,

b. optionally, a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step a) or in step b)

d. a step of culturing truffle mycelium in the presence of the soluble extract obtained in step c),

e. a step of inducing the formation of peridia,

f. a step of multiplying the peridia on a nutritive medium, and

g. the harvest of peridia formed.

For the purposes of the present invention, the term "peridium" or "peridia" means the outer envelope of the truffle, devoid of the gleba.

For the purposes of the present invention, the term "truffle plant" means a tree or shrub capable of forming an ectomycorrhizal association with a mushroom of the genus Tuber.

In one embodiment according to the invention, the process for the induction and production of truffle peridia can be carried out in vitro, that is to say carried out under aseptic and controlled conditions or can be carried out works in a bioreactor or fermenter. In an embodiment according to the invention, the extract of step a) is obtained by mixing the powder of truffle plant with a solvent, said solvent possibly being an organic solvent, an aqueous solvent or a mixture of solvent, advantageously a ketone / water mixture or an ethanol / water mixture. Advantageously, the solvent can be an acetone / water mixture, a methanol / water mixture, an ethanol / water mixture or water. Advantageously, the solvent used is an acetone / water mixture. Even more advantageously, the solvent used is an ethanol / water mixture. In a particularly advantageous embodiment, the solvent is an acetone / water mixture 95/5 (v / v), advantageously 90/10 (v / v), advantageously 80/20 (v / v), advantageously 70/30 ( v / v). In a particularly advantageous embodiment, the solvent is an ethanol / water mixture 95/5 (v / v), advantageously 90/10 (v / v), advantageously 80/20 (v / v), advantageously 70/30 ( v / v).

In an advantageous embodiment, the extraction step is carried out at a temperature ranging from 20 ° C to 80 ° C, advantageously at a temperature between 30 ° C and 75 ° C, advantageously between 40 ° C and 70 ° C, advantageously between 50 ° C and 70 ° C. In an even more advantageous embodiment, the extraction step is carried out at a temperature of 60 ° C. In an advantageous embodiment, the extraction step is carried out with stirring. In a particularly advantageous embodiment, the extraction yield of step a) is greater than 5%, advantageously greater than 6%, advantageously greater than 7%. In an even more advantageous embodiment, when the extraction is carried out using an acetone / water mixture 70/30, the yield of step a) is greater than 7%, preferably greater than 7, 1%.

In an advantageous embodiment of the invention, the method according to the invention can optionally comprise a step of washing with ethyl acetate between step a) of extraction of the extract from the ground truffle plant and step c) of solubilization of the extract. In a particular embodiment, the washing with ethyl acetate is carried out with pure ethyl acetate.

In an advantageous embodiment of the invention, the method according to the invention comprises a step of evaporating the solvent before step b) of washing with ethyl acetate. Advantageously, the solvent evaporation step can be carried out in particular by using a rotary evaporator. Advantageously, the solvent is removed by evaporation under reduced pressure at 50 ° C. The extract thus obtained in step a) is a dry extract.

In an embodiment according to the invention, the extract thus obtained in step a) or in step b) comprises between 15 and 25% of total phenols, including 4 to 10% of tannins, the percentage being expressed in grams per 100 g of pyrogallol.

In one embodiment according to the invention, the truffle is chosen from the group: Tuber melanosporum (commonly known as black Périgord truffle), Tuber magnatum (commonly known as Alba white truffle), Tuber brumale (commonly known as musk truffle), Tuber aestivum (commonly known as Mayenque truffle or white summer truffle), Tuber uncinatum (commonly known as Burgundy truffle or Champagne truffle), Tuber mesentericum (commonly known as Lorraine truffle), Tuber indicum (commonly known as Chinese truffle), Tuber macrosporum, Tuber oligospermum and Tuber asa. In a particularly advantageous embodiment according to the invention, the truffle is Tuber melanosporum.

In an embodiment according to the invention, the extract is obtained from a ground truffle plant. Advantageously, the ground truffle plant is obtained by powdering the roots or the bark of said truffle plant. In an embodiment according to the invention, the truffle plant belongs to the family of Fagaceae. In a particularly advantageous embodiment, the truffle plant belongs to the genus Castanea, Fagus or Quercus. Even more advantageously, the truffle plant belongs to the genus Quercus pubescens.

In one embodiment according to the invention, step c) of solubilization is carried out in a water or water / organic solvent mixture. For the purposes of the present invention, the term "soluble extract" means the extract as defined above dissolved in water or a water / organic solvent mixture. In a particularly advantageous embodiment, the organic solvent used is dimethyl sulfoxide (DMSO, C2H6OS). In a particularly advantageous embodiment, the polar solvent is a water / DMSO mixture 30/70 (v / v), advantageously 40/60 (v / v), advantageously 50/50 (v / v). In a particularly advantageous embodiment, the soluble extract has the same composition as the extract obtained in step a) or in step b).

In one embodiment according to the invention, step d) is carried out by culturing truffle mycelium with the soluble extract obtained in step c) on a nutritive medium. The nutrient medium used during step d) can be chosen from the group comprising:

a nutritive medium consisting of distastic malt and agar, a nutritive medium consisting of malt extract, yeast extract, glucose and agar, a nutritive medium consisting of malt extract, yeast extract and agar, a nutrient medium consisting of malt extract, yeast extract, sodium chloride and agar, a Czapek nutrient medium, said Czapek medium consisting of sodium nitrate, potassium chloride , magnesium glycerophosphate, ferrous sulfate, potassium sulfate, sucrose and agar, a nutrient medium of Czapek supplemented with yeast extracts, a nutrient medium consisting of mineral salts, yeast extract, glycerol and agar, list is not exhaustive.

Advantageously, the nutritive medium used during step d) consists of distastic malt and agar.

Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 3% (m / v) and agar at a concentration between 0.5 and 3.5% (m / v). Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 2.5% (m / v) and agar at a concentration between 0.5 and 3% (m / v). Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 2% (m / v) and agar at a concentration between 0.5 and 2.5% (m / v). More advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 1.5% (m / v) and agar at a concentration between 0.5 and 2% (m / v ). Even more advantageously, the nutritive medium consists of 1% (m / v) distastic malt and 1.5% (m / v) agar.

In an advantageous embodiment of the invention, the soluble extract is placed in a well previously dug in the nutrient medium midway between the center and the edge of the petri dish containing the nutrient medium. In a particularly advantageous embodiment, the soluble extract is present in an amount between 1 and 15 mg per petri dish, advantageously in an amount between 1 and 10 mg per petri dish, advantageously in an amount between 2 and 9 mg per petri dish. More advantageously, the soluble extract is present in an amount between 2 and 8 mg per petri dish. Even more advantageously, the soluble extract is present in an amount of 8 mg per petri dish.

In one embodiment according to the invention, step e) of inducing the formation of peridia is carried out by placing in the oven petri dishes containing a nutritive medium and containing the truffle mycelium and the soluble extract, at a temperature between 15 ° C and 35 ° C, advantageously between 20 ° C and 30 ° C, advantageously at 25 ° C.

The nutritive medium used during step e) can be chosen from the group comprising: a nutritive medium consisting of distastic malt and agar, a nutritive medium consisting of malt extract, yeast extract, glucose and agar, a nutrient medium consisting of malt extract, yeast extract and agar, a nutrient medium consisting of malt extract, yeast extract, sodium chloride and agar, a Czapek nutrient medium, said Czapek medium consisting of sodium nitrate, potassium chloride, magnesium glycerophosphate, ferrous sulfate, potassium sulfate, sucrose and agar, a Czapek nutrient medium supplemented with yeast extracts, a nutritive medium consisting of mineral salts, yeast extract, glycerol and agar, the list is not exhaustive.

Advantageously, the nutritive medium used during step e) consists of distastic malt and agar.

Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 3% (m / v) and agar at a concentration between 0.5 and 3.5% (m / v). Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 2.5% (m / v) and agar at a concentration between 0.5 and 3% (m / v). Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 2% (m / v) and agar at a concentration between 0.5 and 2.5% (m / v). More advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 1.5% (m / v) and agar at a concentration between 0.5 and 2% (m / v ). Even more advantageously, the nutritive medium consists of 1% (m / v) distastic malt and 1.5% (m / v) agar.

As soon as the fruiting bodies appear, they are transplanted into new petri dishes to allow them to multiply.

In one embodiment according to the invention, the multiplication of the peridia of step f) is carried out on a nutrient medium.

The nutritive medium used during step f) can be chosen from the group comprising: a nutritive medium consisting of distastic malt and agar, a nutritive medium consisting of malt extract, yeast extract, glucose and agar, a nutrient medium consisting of malt extract, yeast extract and agar, a nutrient medium consisting of malt extract, yeast extract, sodium chloride and agar, a Czapek nutrient medium, said Czapek medium consisting of sodium nitrate, potassium chloride, magnesium glycerophosphate, ferrous sulfate, potassium sulfate, sucrose and agar, a Czapek nutrient medium supplemented with yeast extracts, a nutritive medium consisting of mineral salts, yeast extract, glycerol and agar, the list is not exhaustive.

Advantageously, the nutritive medium used during step f) consists of distastic malt and agar. Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 3% (m / v) and agar at a concentration between 0.5 and 3.5% (m / v). Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 2.5% (m / v) and agar at a concentration between 0.5 and 3% (m / v). Advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 2% (m / v) and agar at a concentration between 0.5 and 2.5% (m / v). More advantageously, the nutritive medium consists of distastic malt at a concentration between 0.5 and 1.5% (m / v) and agar at a concentration between 0.5 and 2% (m / v ). Even more advantageously, the nutritive medium consists of 1% (m / v) distastic malt and 1.5% (m / v) agar.

In an embodiment according to the invention, the method further comprises a flavoring step. The aromatization step according to the invention comprises the use of at least one aroma precursor to induce the production of volatile compounds of the natural aroma of the fruiting bodies of truffles from cultured peridia. Advantageously, said aroma precursor is selected from the natural or synthetic amino acids of L-methionine, leucine, isoleucine, valine, phenylalanine and / or their mixtures, their precursors and / or their degradation products. Advantageously, said aroma precursor is added to the culture medium of said truffle peridium in large excess, advantageously at a concentration greater than or equal to 10 mM. Advantageously, said aroma precursor added to the culture medium of said truffle peridium is present at a concentration of between 10 and 1000 mM, advantageously between 10 and 500 mM, and more advantageously of 50 to 500 mM or at specific concentrations for each amino acid. . In particular, in the case where L-methionine or valine are added to the culture medium of said truffle peridia, the concentration used is preferably greater than or equal to 50 mM. In the case where leucine or isoleucine are added to the culture medium of said truffle peridia, the concentration used is preferably greater than or equal to 100 mM. In the case where phenylalanine or 2-oxo-4-methylthiobutyric acid, degradation product of L-methionine, are added to the culture medium of said peridia truffle, the concentration used is preferably greater than or equal to 10 mM.

Even more advantageously, the amino acids are selected from Lmethionine, isoleucine, their precursors, their degradation products and / or their mixtures.

The aromatization of peridia can also be carried out according to the method described in patent application EP 2 448 430.

Advantageously, the flavoring step according to the invention can be carried out either by directly enriching the nutrient medium used during step d) of culturing truffle mycelium with the soluble extract with at least one flavor precursor, either by directly enriching the nutrient medium used during step e) of inducing the formation of peridia with at least one flavor precursor, or by directly enriching the nutrient medium used during l step f) of multiplying the peridia with the soluble extract with at least one flavor precursor, either by directly flavoring the peridia obtained in step g). Advantageously, the aromatization stage is carried out after stage g) of harvesting the peridia formed.

In an embodiment according to the invention, the process for producing and inducing truffle peridia according to the invention comprising the following steps:

at. a step of preparing an extract by extraction using an acetone / water mixture from a powder of Quercus pubescens roots,

b. a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step b) in a water / DMSO mixture,

d. a step of culturing truffle mycelium with 2 to 8 mg of soluble extract obtained in step c) in a petri dish containing a nutritive medium consisting of 1% distastic malt and 1.5 agar %, said nutritive medium being previously flavored,

e. a step of inducing the formation of peridia on the nutritive medium of step d),

f. a step of multiplying the peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar,

g. the harvest of peridia formed.

In another embodiment according to the invention, the process for producing and inducing truffle peridia according to the invention comprising the following steps:

at. a step of preparing an extract by extraction using an acetone / water mixture from a powder of Quercus pubescens roots,

b. a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step b) in a water / DMSO mixture,

d. a step of culturing truffle mycelium with 2 to 8 mg of soluble extract obtained in step c) in a petri dish containing a nutritive medium consisting of 1% distastic malt and 1.5 agar %,

e. a step of inducing the formation of peridia on the nutrient medium of step d), said nutrient medium being previously flavored,

f. a step of multiplying the peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar,

g. the harvest of peridia formed.

In another embodiment according to the invention, the process for producing and inducing truffle peridia according to the invention comprising the following steps:

at. a step of preparing an extract by extraction using an acetone / water mixture from a powder of Quercus pubescens roots,

b. a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step b) in a water / DMSO mixture,

d. a step of culturing truffle mycelium with 2 to 8 mg of soluble extract obtained in step c) in a petri dish containing a nutritive medium consisting of 1% distastic malt and 1.5 agar %,

e. a step of inducing the formation of peridia on the nutritive medium of step d),

f. a step of multiplying the peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar, said nutritive medium being previously flavored,

g. the harvest of peridia formed.

In a particularly advantageous embodiment, the process for producing and inducing truffle peridia according to the invention comprising the following steps:

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at. a step of preparing an extract by extraction using an acetone / water mixture from a powder of Quercus pubescens roots,

b. a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step b) in a water / DMSO mixture,

d. a step of culturing truffle mycelium with 2 to 8 mg of soluble extract obtained in step c) in a petri dish containing a nutritive medium consisting of 1% distastic malt and 1.5 agar %,

e. a step of inducing the formation of peridia on the nutritive medium of step d),

f. a step of multiplying the peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar,

g. the harvest of the peridia formed, and

h. a stage of aromatization of the harvested peridia.

In an advantageous embodiment of the invention, the method according to the invention may further comprise after step g) of harvesting peridia or between step g) of harvesting peridia and step h) of aromatization of the harvested peridia, a step of transplanting the peridia obtained in step g). This transplanting step makes it possible to obtain new peridia while dispensing with steps a) to f) of the method according to the invention, which saves time and increases the production of peridia. Advantageously, the peridia obtained in step g) are cultured with truffle mycelium in a petri dish containing a nutritive medium consisting of 1% distastic malt and 1.5% agar. Advantageously, the transplanting step is followed by a step of inducing the formation of peridia, advantageously under the same conditions as those applied in step e) of the method according to the invention, followed by a multiplication step. peridia on a nutritive medium, advantageously under the same conditions as those applied in step f) of the process according to the invention, and the harvesting of the peridia formed, advantageously in the same conditions as those applied in step g) of the method according to the invention.

In a particularly advantageous embodiment, the method for producing and inducing truffle peridia according to the invention can comprise the following steps:

at. a step of preparing an extract by extraction with a solvent from a ground truffle plant,

b. optionally, a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step a) or in step b)

d. a step of culturing truffle mycelium in the presence of the soluble extract obtained in step c),

e. a step of inducing the formation of peridia,

f. a step of multiplying the peridia on a nutritive medium, and

g. the harvest of peridia formed.

g1. a transplanting step of the peridia harvested in step g), g2. a step of inducing the formation of peridia, g3. a step of multiplying the peridia on a nutritive medium, and, g4. the harvest of peridia formed.

h. optionally, a stage of aromatization of the harvested peridia.

Advantageously, steps g1, g2, g3 and g4 can be repeated as many times as it is possible to transplant the newly formed peridia.

Advantageously, the process for producing and inducing truffle peridia according to the invention comprising the following steps:

at. a step of preparing an extract by extraction using an acetone / water mixture from a powder of Quercus pubescens roots,

b. optionally, a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step b) in a water / DMSO mixture,

d. a step of culturing truffle mycelium with 2 to 8 mg of soluble extract obtained in step c) in a petri dish comprising a nutritive medium consisting of 1% distastic malt and 1.5 agar %,

e. a step of inducing the formation of peridia on the nutritive medium of step d),

f. a step of multiplying the peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar,

g. the harvest of the peridia formed, g1. a transplanting step of the peridia harvested in step g) in a petri dish comprising a nutritive medium consisting of 1% distastic malt and 1.5% agar and comprising truffle mycelium, g2. a step of inducing the formation of peridia on the nutritive medium of step g1), g3. a step of multiplying peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar, g4. the harvest of the peridia formed,

h. optionally, a stage of aromatization of the harvested peridia.

Even more advantageously, the process for producing and inducing truffle peridia according to the invention comprising the following steps:

at. a step of preparing an extract by extraction using an acetone / water mixture from a powder of Quercus pubescens roots,

b. a washing step with ethyl acetate,

vs. a step of solubilization of the extract obtained in step b) in a water / DMSO mixture,

d. a step of culturing truffle mycelium with 2 to 8 mg of soluble extract obtained in step c) in a petri dish comprising a nutritive medium consisting of 1% distastic malt and 1.5 agar %,

e. a step of inducing the formation of peridia on the nutritive medium of step d),

f. a step of multiplying the peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar,

g. the harvest of the peridia formed, g1. a step of transplanting the peridia harvested in step g) into a petri dish comprising a nutritive medium consisting of 1% distastic malt and 1.5% agar and comprising truffle mycelium, g2. a step of inducing the formation of peridia on the nutritive medium of step g1), g3. a step of multiplying peridia on a fresh nutritive medium consisting of 1% distastic malt and 1.5% agar, g4. the harvest of the peridia formed,

h. a stage of aromatization of harvested peridia.

Another object of the invention relates to truffle peridia obtained by the induction and production process as described above.

Another object of the invention relates to the use of truffle peridia for the manufacture of an aromatic product with a natural odor and taste of truffle. By “aromatic product with a natural smell and taste of truffle” is meant an artificial product, not using the natural product itself, so as to eliminate all the constraints associated with the use of this natural product, but having remarkable fidelity in reproducing the organoleptic characteristics of the aroma of fresh truffle. Advantageously, the aromatic product with a natural odor and taste of truffle according to the invention can be used in the food industry, the cosmetic industry, the perfumery or the flavor industry.

Another subject of the invention relates to the use of truffle peridium for the preparation of a food product, a food supplement, a nutraceutical food or a cosmetic product. In an advantageous embodiment, the truffle peridium can be in dehydrated or non-dehydrated form, in the form of extract or ground product.

In an advantageous embodiment, the truffle peridia can be used whole, in the form of broken rice or in the form of powders as a food product or in an already existing food product. Advantageously, the truffle peridia whatever its form of use (broken, powder or whole) can be in dehydrated or non-dehydrated form, in the form of extract or ground.

In an advantageous embodiment, the food product can be broken truffle peridia, truffle peridia powder or whole truffle peridia.

In another advantageous embodiment, the truffle peridia can be used in an already existing food product such as:

a fatty substance, for example an oil, advantageously a vegetable oil, butter, margarine, lard, fresh cream, a dairy product, for example milk, cheeses, curd cheese, yogurts, creams , a condiment, for example mustard, a sauce, a vinegar, a culinary preparation, a cookie, or any other food product likely to contain truffles.

In another advantageous embodiment, the truffle peridia can be used whole, in the form of broken rice, or in the form of powders for the manufacture of a cosmetic product. Advantageously, the truffle peridia whatever its form of use (broken, powder or whole) can be in dehydrated or non-dehydrated form, in the form of extract or ground.

Advantageously, the truffle peridia can be added directly to the composition of any cosmetic product, thus giving the cosmetic product smoothing and whitening effects when applied to the skin, a lifting effect, an anti-regrowth effect on the hairs and / or hair. , as well as anti-aging skin properties and in particular an anti-aging effect and / or an anti-wrinkle effect.

EXAMPLES

Example 1 Process for Induction and In Vitro Production of Truffle Peridium

A / Preparation of the extract g of oak root powder (Quercus pubescens) is deposited in 150 ml of a water / acetone mixture (30/70) (v / v), previously heated to 60 ° C. The extraction is carried out with stirring at 60 ° C. After 30 minutes of extraction, the mixture is filtered hot on Büchner. The filtrate containing the active compounds is separated from the plant powder. The acetone contained in the filtrate is removed by evaporation under reduced pressure at 50 ° C. The active compounds contained in the filtrate are then separated by liquid partition 10. In a separating funnel, 90 ml of ethyl acetate (3x) are added to the aqueous phase. The organic and aqueous phases are recovered and evaporated under reduced pressure at 50 ° C. The compounds of interest are found in the aqueous phase. The mass of extract obtained is approximately 660 mg. The extraction yield is approximately 4.5%. The extract is then dissolved in a water / DMSO (50/50) (v / v) mixture to obtain the soluble extract.

B / Tuber melanosporum mycelium culture

A Tuber melanosporum mycelium tablet is placed in the middle of a petri dish containing a nutritive medium based on 1% diastese malt and 1.5% agar. The petri dish is placed in an oven at 25 ° C in an uncontrolled atmosphere. The strain is transplanted two to three times successively on fresh culture medium, in order to obtain a mycelium suitable for the production of peridia.

C / Production of peridia

A Tuber melanosporum mycelium tablet is placed in the center of a petri dish. 100 µL of soluble extract is placed in a well dug beforehand halfway between the center and the edge of the box. The box is placed in the oven at 25 ° C. As soon as they appear, the fruiting bodies are transplanted into new petri dishes, in order to make them multiply. The number and size of peridia is increasing over time. After 2 to 3 weeks, the production of peridia is 2 to 3 grams per petri dish.

Claims (11)

1. Process for the induction and production of truffle peridia comprising the following steps: at. a step of preparing an extract by extraction with a solvent from a ground truffle plant, b. optionally, a washing step with ethyl acetate, vs. a step of solubilization of the extract obtained in step a) or in step b) d. a step of culturing truffle mycelium in the presence of the soluble extract obtained in step c), e. a step of inducing the formation of peridia, f. a step of multiplying the peridia on a nutritive medium, and g. the harvest of peridia formed. 2. Method according to claim 1, in which the solvent of step a) is chosen from the group comprising water, a ketone / water mixture and an alcohol / water mixture. 3. Method according to claim 2, in which the ketone / water mixture is an acetone / water mixture and in which the alcohol / water mixture can be a methanol / water or ethanol / water mixture. 4. Method according to any one of claims 1 to 3, in which the truffle is chosen from the group: Tuber melanosporum, Tuber magnatum, Tuber brumale, Tuber aestivum, Tuber uncinatum, Tuber mesentericum, Tuber indicum, Tuber macrosporum, Tuber oligospermum and Tuber asa. 5. Method according to any one of claims 1 to 4, wherein the ground truffle plant is obtained by powdering the roots or bark of said plant. 6. Method according to any one of claims 1 to 5, wherein the truffle plant belongs to the family of Fagaceae. 7. The method of claim 6, wherein the truffle plant belongs to the genus Castanea, Fagus or Quercus, advantageously Quercus pubescens. 8. Method according to any one of claims 1 to 7, in which step c) of solubilization is carried out in water or a water / organic solvent mixture. 9. The method of claim 1, further comprising a flavoring step. 10. Use of truffle peridia obtained by the process according to any one of claims 1 to 9 for the manufacture of an aromatic product with odor and taste 10 natural truffles. 11. Use of truffle peridia obtained by the process according to any one of claims 1 to 9 for the preparation of a food product, a food supplement, a nutraceutical food and / or a cosmetic product.