Chemical profile and amino acids composition of edible mushroom

Rana, Neerja; Vaidya, Devina; Sharma, S; Chauhan, N. P. S.

doi:10.5958/2230-732x.2015.00075.3

Cited by 9 publications

(4 citation statements)

References 4 publications

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“…The results presented here vary much from their report. The variability of amino acids in white button mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus pulmonarius) was reported byRana et al (2015). Soluble protein content of A. bisporus and P. pulmonarius was 3.3% and 1.8%, respectively, the Pleurotus isolates studied here had much higher protein content.…”

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confidence: 64%

Amino acid profile of eighteen isolates of different edible macrofungal species

et al. 2020

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Edible mushrooms from India (18 isolates belonging to 4 species) were profiled for protein, free and bound amino acids (AA). The protein content (range of 9.5-32.6%) was highest in Pleurotus cintrinopileatus and P. sajor-caju; free AA (range of 11.6-73.1 mg/g DW) was higher in Hypsizygus tessulatus and Agrocybe aegerita, bound AA (range of 57.4- 171.9 mg/g DW) was also high in H. ulmarius, P. djamor, P. florida, P. sajor-caju. The essential free and bound AAs and chemical scores of isoleucine, tryptophan, phenylalanine were highest, higher in Hericium erinaceus, P. cystidiosus, P. eryngi, P. sajor-caju. The isoleucine (Ile) score in the free fraction of selected mushrooms was comparable or higher than the best five plant sources, while tryptophan (Trp) scores were almost double. Thus, these mushrooms are good sources of Ile, Trp, and aromatic amino acids. The conditionally essential and nonessential AAs were also quantified. This study reveals the diversity in protein and AA and nutritionally superior mushroom species.

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confidence: 64%

Amino acid profile of eighteen isolates of different edible macrofungal species

et al. 2020

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“…The good amino acid profiles of instant soup mixtures may be due to the presence of chickpea, mushroom and whey protein which are considered excellent sources of essential amino acids. It should be emphasized that the chickpea and mushroom proteins are complete which means that they contain all essential amino acid (Margier et al, 2018;Rana et al, 2015). It is important also to note that whey protein consists of branches amino acids (lysine, phenylalanine, methionine and tryptophan) which essential to tissue growth and promote the healing of bone, skin and muscle.…”

Section: Discussionmentioning

confidence: 99%

Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly

Mohamed

Abozed

El-Damhougy

et al. 2020

Heliyon

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Healthy diet for elderly not only provides them with their needs from macro and micronutrients but also help preventing and treating age-related disorders including non-communicable diseases. So, the present study established to evaluate physical, sensory, chemical and biological characteristics of newly formulated functional instant soup mixtures as dietary supplements for elderly. Lyophilized chickpea, some vegetables and some byproducts (at 5% and 10%) were incorporated in the preparation of two instant soup mixtures. The biological effects of the mixtures were studied using a geriatric animal model. The results revealed a reasonable acceptance of the two mixtures even after storage period (4 months) in addition to their contents from protein, fat, crude fiber and carbohydrates (16.62, 6.20, 6.60 and 65.89%, respectively in mixture I; 16.89, 6.30, 6.30 and 54.16%, respectively in mixture II). Mixture II was more promised in flavonoids content and scavenging radical activity than mixture I. Feeding the geriatric rats on the two mixtures did not produce any change in either liver or kidney functions and suggested the ability of these mixtures to prevent the hyperglycemia and hyperlipidemia and improve bone health. A slight decrease in brain lipid peroxidation, although not statistically significant, of rats has been observed upon feeding on these mixtures. Also, the two mixtures increased feces weight of rats which indicates to the beneficial effects of these mixtures in prevention of constipation. In conclusion the formulated instant soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from macro and micronutrients.

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“…The molecular formula of this compound was determined as C 11 H 20 N 2 O 6 (error −2.8 ppm). In the mushrooms, the saccharopine pathway can lead to lysine degradation, which is an essential amino acid and contribute to their nutritional value (Rana et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements

Ferrari

Oliveira

Mannochio-Russo

et al. 2020

Int J of Food Sci Tech

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In this study, the chemical composition, total phenolic content and antioxidant activity (DPPH, ORAC and FRAP assays) of A. subrufescens and P. ostreatus, cultivated with handmade and commercials supplements, were compared. Additionally, the compounds ergosterol, saccharopine, and hexitol were identified in A. subrufescens by HPLC-MS/MS. The antioxidant compound p-coumaric acid and dihexoses was found in both mushroom species. A. subrufescens presented higher total phenolic content (73.8 AE 0.6 mg GAE 100 g −1) and antioxidant activity than P. ostreatus (16.6 AE 0.5 mg GAE 100 g −1). The handmade supplement based on the waste of noble grains presented statistically similar phenolic content to the mushrooms cultivated with commercial ones Spawn Mate II SE (86.1 AE 1.4 and 92.9 AE 0.3 mg GAE 100 g −1 , respectively). Therefore, the results support the use of handmade supplements based on agrowastes as a viable alternative to the use of high-cost commercial ones.

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Chemical profile and amino acids composition of edible mushroom

Cited by 9 publications

References 4 publications

Amino acid profile of eighteen isolates of different edible macrofungal species

Amino acid profile of eighteen isolates of different edible macrofungal species

Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly

Pleurotusostreatus and Agaricus subrufescens: investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements

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