Changes in contents of free amino acids and soluble carbohydrates during fruit-body development of Hypsizygus marmoreus

Harada, Akira; Yoneyama, Satoshi; S, Doi; Aoyama, Masakazu

doi:10.1016/s0308-8146(03)00093-1

Cited by 18 publications

(12 citation statements)

References 7 publications

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“…Seven sugars and polyols, including arabinose, fructose, mannitol, mannose, myo-inositol, ribose and trehalose, were detected. Mannitol and trehalose, which were major mushroom polyol and sugar, respectively (Bano & Rajarathnam, 1988;Hammond & Nichols, 1976;Harada, Gisusi, Yoneyama, & Aoyama, 2004;Harada, Yoneyama, Doi, & Aoyama, 2003;Mau et al, 1997), were also found in these four types of H. marmoreus. However, the mannitol contents in four types of H. marmoreus were relatively low (18.19-36.10 mg/g).…”

Section: Soluble Sugarsmentioning

confidence: 89%

Composition and non-volatile taste components of Hypsizigus marmoreus

Lee

Jian

Mau

2009

LWT - Food Science and Technology

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Section: Soluble Sugarsmentioning

confidence: 89%

Composition and non-volatile taste components of Hypsizigus marmoreus

Lee

Jian

Mau

2009

LWT - Food Science and Technology

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“…A presença de ácido aspártico e ácido glutâmico entre os aminoácidos majoritários ocorre em diferentes classes de alimentos, como na erva cominho (Cuminum cyminum L.), em uma espécie de cogumelo comestível (Hypsizygus marmoreus (Peck) H. E. Bigelow), em presuntos (Badr e Georgiev 1990;Harada et al 2003;Quaresma et al 2003) e em palmito de pupunha (Bactris gasipaes Kunth) (Yuyama et al 2003).…”

Section: Resultsunclassified

Redução de aminoácidos em polpas de bacuri (Platonia insignis Mart), cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) e murici (Byrsonima crassifolia L.) processado (aquecido e alcalinizado)

et al. 2010

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A literatura científica é pobre a respeito de frutas da Amazônia, como o murici, e suas características químicas devem ser estudadas. Por isso, esta pesquisa teve por proposta determinar o perfil aminoacídico das polpas de bacuri, cupuaçu e murici sob diferentes valores de pH (3,3, 5,8, 8,0 e 12,0), sem aquecimento ou com aquecimento por 12 horas/100 o C com agitação e refluxo. Valores de pH, glicose, frutose e sacarose também foram determinados nas polpas sem aquecimento. Os nutrientes foram determinados por CLAE (Cromatografia Líquida de Alta Eficiência). As polpas de bacuri, cupuaçu e murici apresentaram valores de pH 3,2, 3,6 e 3,35, respectivamente. A sacarose foi, quantitativamente, o principal carboidrato nas polpas de cupuaçu (38,34%) e bacuri (36,93%), sendo que os teores de frutose e glicose foram similares, tanto na polpa de cupuaçu (8,93% e 9,03%) como na de bacuri (12,63% e 11,65%), respectivamente. Em contraste, a polpa de murici foi quase isenta de sacarose (0,57%), mas não de frutose (11,51%) ou glicose (11,39%). Nas polpas sem aquecimento, os principais aminoácidos foram: ácido glutâmico (46,6 mg/kg), ácido aspártico (28,8 mg/kg) e arginina (25,3 mg/kg) na polpa de bacuri; ácido aspártico (56,3 mg/kg), ácido glutâmico (44,0 mg/kg) e alanina (24,2 mg/kg) na polpa de cupuaçu; prolina (73,5 mg/kg), ácido glutâmico (23,7 mg/kg) e ácido aspártico (23,5 mg/kg) na polpa de murici. O aquecimento reduziu as concentrações de todos os aminoácidos nas 3 polpas. O meio fortemente alcalino (pH 12) produziu a maior degradação de aminoácidos. Lisina foi mais sensível ao aquecimento do que outros aminoácidos em pH 12.PALAVRAS-CHAVE: aquecimento, aminoácidos, pH, cromatografia líquida de alta eficiência, polpa de fruta Amino acids reduction in processed (heated and alkalinized) pulps of bacuri (Platonia insignis Mart), cupuaçu (Theobroma grandiflorum Willd exSpreng Schum) and murici (Byrsonima crassifolia L.) ABSTRACTScientific literature presents few studies about fruits of the Amazonia, like murici, and yours chemical characteristics should be studied. Therefore, amino acid profiles of the bacuri, cupuaçu and murici pulps were determined under different values of pH (3.3, 5.8, 8.0 and 12.0) with heating (12 hours/100 o C, with stirring and refluxing) or without heating. Glucose, fructose, sucrose and pH values also were obtained in the pulps without heating. All nutrients were analised by HPLC. The pHs were: 3.2, 3.6 and 3.35 in the bacuri, cupuaçu and murici pulps, respectively. Sucrose (38.34% and 36.93%) was the major carbohydrate while fructose (8.93% and 12.63%) and glucose (9.03% and 11.65%) shown similar percentages in the cupuaçu and bacuri pulps. Murici pulp was almost free of sucrose (0.57%), but not of fructose (11.51%) or glucose (11.39%). In the pulps without heating the major amino acids were: glutamic acid (46.6 mg/kg), aspartic acid (28.8 mg/kg) and arginine (25.3 mg/kg) in the bacuri pulp; aspartic acid (56.3 mg/kg), glutamic acid (44.0 mg/kg) and alanine (24.2 mg/kg) in the cupuaçu pulp; proli...

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“…13) The amount of mannitol and trehalose was 1.3 and 2.1%, 14) respectively, and that of free methionine was 0.046%. 15) The molecular weights of ergosterol, mannitol, trehalose, and methionine were less than 3000, being 396.7, 149.2, 342.3, and 182.2, respectively.…”

Section: Components In Fr 1 2 and 4 Of Hypsizigus Marmoreusmentioning

confidence: 92%

Preventive Effects of 80% Ethanol Extracts of the Edible Mushroom Hypsizigus marmoreus on Mouse Type IV Allergy

Yoshino

Kondou

Ishiyama

et al. 2008

JOURNAL OF HEALTH SCIENCE

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We investigated the active components responsible for the anti-allergic effect of Hypsizigus marmoreus on an oxazolone-induced type IV allergy in male ICR mice. Following both an oral administration at a dose of 250 mg/kg body weight and percutaneous administration at 0.10 mg/ear, significant anti-allergic activities were found in the 80% ethanolsoluble fraction (Fr. 1), and the low molecular weight fraction (Fr. 2, below a molecular weight of ca. 12000; Fr. 4, below ca. 3000) prepared from Fr. 1. These fractions included ergosterol, mannitol, and trehalose as antioxidants and/or anti-inflammatory components. The anti-allergic activities of these compounds and methionine were equal to or weaker than those of the fractions. Therefore, the molecular weights of the major active components in Hypsizigus marmoreus are thought to be less than ca. 3000, though ergosterol, mannitol, trehalose, and methionine would not be the main active components.

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Changes in contents of free amino acids and soluble carbohydrates during fruit-body development of Hypsizygus marmoreus

Cited by 18 publications

References 7 publications

Composition and non-volatile taste components of Hypsizigus marmoreus

Composition and non-volatile taste components of Hypsizigus marmoreus

Redução de aminoácidos em polpas de bacuri (Platonia insignis Mart), cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) e murici (Byrsonima crassifolia L.) processado (aquecido e alcalinizado)

Preventive Effects of 80% Ethanol Extracts of the Edible Mushroom Hypsizigus marmoreus on Mouse Type IV Allergy

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