Naturally occurring compounds from mushrooms could become the next generation of eco-friendly fungicides against crop diseases, offering a sustainable response to growing agricultural threats and fungicide resistance
In a biology-microbiology lecture, Asst. Prof. Niña Alfeche of UST Department of Biological Sciences underscored the need to expand scientific research on fungi, a field she said was underexplored despite its potential.
“Plant and animal studies are popular, yes. But when it comes to fungi, it’s not that noticed,” she said. “Ultimately, fungi research is something we have to make sure gets disseminated, studied by more scientists, more students, and more researchers as well.”
Asst. Prof. Enrico Cabutaje, UST Graduate School alumnus and public relations officer of the Mycological Society of the Philippines (MSP), highlighted the potential of mushroom-derived compounds as natural antifungal agents in protecting crops from plant pathogens.
He emphasized the urgency of advancing agricultural innovation, given that the rising global population, estimated to reach 9.8 billion by 2050, would require a 60% increase in food production.
In the Philippines, fungal diseases remain a major threat to crops, causing rice yield losses of 50-85%.
Cabutaje warned that the overuse of synthetic fungicides contributed to environmental pollution and the emergence of resistant pathogens.
“If we use [fungicides] in excessive amounts, it will lead to different negative effects such as environmental pollution,” he said. “It could lead to the emergence of resistant pathogens to fungicides.”
Natural defenses
Cabutaje sought to reframe the common perception of microorganisms, presenting microbes as solutions and highlighting the protective capabilities of mushrooms in competitive environments.
“Microorganisms are not just causes of diseases. They can also provide solutions to these problems,” he said.
He explained that mushrooms naturally produce bioactive compounds to defend themselves against competing microorganisms in their environment.
“Mushrooms can serve as heroes of our agricultural crops. They decompose organic matter, return nutrients to the soil so other plants can use them, and produce bioactive compounds to protect themselves against other microorganisms that can attack them,” he added.
These natural defense mechanisms can be adapted to protect crops from fungal diseases, he said.
“The same compounds that defend mushrooms can be harnessed to protect our crops from fungal pathogens,” he said.
Laboratory tests of these mushroom-derived substances showed broad-spectrum activity against several plant pathogens and led to the discovery of a new antifungal compound.
“We named that compound coprinolide, isolated from a mushroom, Coprinus comatus. It inhibited the conidial germination of plant pathogenic fungi. When we tested it against different plant pathogenic fungi, it showed inhibitory fungicidal activity,” he said.
Cabutaje said gaps in local research and the country’s agricultural needs motivated the study, adding that mushroom-derived fungicides could improve crop protection while reducing dependence on synthetic chemicals.
“The Philippines is an agricultural country; one of the problems is plant pathogenic microorganisms,” he said.
“By studying mushrooms, we’re discovering nature-based solutions that can reduce reliance on synthetic fungicides, promoting both sustainable agriculture and food security,” he added.
The lecture, titled “Mushrooms Can Be Heroes Too: Exploring Mushroom-Derived Natural Antifungal Agents Against Plant Pathogens,” was held on March 26 at the Blas Hall of the UST Main Building as part of the UST College of Science’s centennial celebration.
