Mushrooms have been consumed for thousands of years, and several bioactive components were found therein, including lovastatin, γ-aminobutyric acid (GABA) and ergothioneine. The study reported herein was to analyze these three bioactive components in 15 fruiting bodies and 9 mycelia of 19 species of mushrooms from genera Agaricus, Agrocybe, Auricularia, Boletus, Ganoderma, Hypsizygus, Inonotus, Lentinus, Morchella, Pleurotus, Tremella, Termitomyces, and Volvariella. The results show that Hypsizygus marmoreus contained the highest amount of lovastatin (628.05 mg/kg) in fruiting bodies and Morchella esculenta contained the highest amount (1438.42 mg/ kg) in mycelia. Agaricus brasiliensis contained the highest amount of GABA (1844.85 mg/kg) in fruiting bodies, and mycelia of Boletus edulis, Pleurotus citrinopileatus, and Termitomyces albuminosus contained extraordinarily higher amounts (1274.03, 1631.67, and 2560.00 mg/kg, respectively). Volvariella volvacea contained the highest amount of ergothioneine (537.27 mg/kg) in fruiting bodies and mycelia; Boletus edulis, Pleurotus ferulae, and P. salmoneostramineus contained relatively higher amount of ergothioneine too (258.03, 250.23, and 222.08 mg/kg, respectively). However, none of these components was detected in fruiting bodies of Inonotus obliquus. In conclusion, these three bioactive components were commonly found in most mushrooms, and these results might be related to their beneficial effects.

ABSTRACT:The water-soluble metabolites in 5 mushrooms were identified and quantified using proton nuclear magnetic resonance (NMR) spectroscopy and software for targeted metabolite detection and quantification. In total, 35 compounds were found in Agaricus brasiliensis, 25 in Taiwanofungus camphoratus, 23 in Ganoderma lucidum (Taiwan) and Lentinus edodes, and 16 in G. lucidum (China). Total amounts of all identified metabolites in A. brasiliensis, T. camphoratus, G. lucidum, G. lucidum (China), and L. edodes were 149,950.51, 12,834.18, 9,549.09, 2,788.41, and 111,726.51 mg/kg dry weight, respectively. These metabolites were categorized into 4 groups: free amino acids and derivatives, carbohydrates, carboxylic acids, and nucleosides. Carbohydrates were the most abundant metabolites among all 4 groups, with mannitol having the highest concentration among all analyzed metabolites (848-94,104 mg/ kg dry weight). Principal components analysis (PCA) showed obvious distinction among the metabolites of the 5 different kinds of mushrooms analyzed in this study. Thus PCA could provide an optional analytical way of identifying and recognizing the compositions of flavor products. Furthermore, the results of this study demonstrate that NMRbased metabolomics is a powerful tool for differentiating between various medicinal mushrooms.

Soy sauce is an indispensable seasoning sauce in East and Southeast Asian countries, and its umami taste and functional compounds were studied. Four soy sauce products were grade A products with varied pH values (pH = 4.90-5.09), specific gravities (1.112-1.186), total solids (29.23-30.

Pleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities, and it is also processed into different foods and snacks in Taiwan. The centrifuged broth obtained from the processing is usually discarded. Accordingly, the research was designed to analyze the composition of centrifuged broths from various grades of fruiting bodies and further to make instant drink from centrifuged broth with indigestible dextrin Fibersol-2 as the carrier. The centrifuged broth recovered consisted of 54.2-62.8% of the total weight of blanched mushrooms. The solids of the centrifuged broth contained free amino acids (15.20-34.23%), 5 0 -nucleotides (7.44-9.71%) and sugars and polyols (33.55-34.97%) and substantial amounts of ergothioneine (5.49-9.90%) and g-aminobutyric acid (1.23-6.90%). Instant drinks SD13-40 and SD15-40 were rated the highest in color (6.3), flavor (5.7), and overall preferences (5.7-6.0) using a 7-point hedonic scale. Overall, the centrifuged broth could be developed as a functional food in the form of drink. Practical applicationsPleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities than other species of Pleurotus genus. In addition to fresh market, the mushroom is also processed into ready-to-eat food and vacuum-fried snack in Taiwan. The mushrooms are blanched first and centrifuged to obtain mushrooms with sponge structure for further procedures such as seasoning or drying. The centrifuged broth thus obtained is usually discarded; and therefore, it gives rise to a loading of sewage treatment since the centrifuged broth accounted for 54.2-62.8% of the total weight of blanched mushrooms. Besides, the solids of the centrifuged broth contained high amounts of taste components and substantial amounts of ergothioneine and g-aminobutyric acid.Accordingly, the centrifuged broth was used to make instant drink with indigestible dextrin Fibersol-2 as the carrier. Based on the results obtained, the centrifuged broth could be developed as a novel functional food in the form of drink. | I N TR ODU C TI ONPleurotus eryngii (DC.: Fr.) Ou el. (Pleurotaceae), also known as king oyster mushroom, almond oyster mushroom, scallop mushroom, and Boletus of the steppes, is currently commercially available in Taiwan. The king oyster mushroom has better pleasant aroma and culinary qualities, which would probably make it preferable over other species of Pleurotus genus (Stamets, 1991). Mau, Lin, Chen, Wu, and Peng (1998) found that the proximate composition, volatile flavor and taste components in the large and small fruiting bodies of P. eryngii were comparable.However, the base contained lower amounts of flavor compounds and taste components. Several studies showed that P. eryngii exhibit good antioxidant activities (Tsai, Huang, Lo, & Mau, 2008) and its acidic glycosphingolipid can stimulate the immune system (Nozaki et al., 2008).Ergothioneine and g-aminobutyric acid (GABA) are secondary metabolites found in mushrooms (Chen, Ho, Hsieh, Wang, & Mau, 2012). GABA, ...