Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia

Chen, Shin-Yu; Ho, Kung-Jui; Hsieh, Yi-Ping; Wang, Liting; Mau, Jeng‐Leun

doi:10.1016/j.lwt.2012.01.019

Cited by 174 publications

(149 citation statements)

References 33 publications

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“…GABA is a secondary metabolite that can be found in most mushroom fruiting bodies and mycelia. 21 In this study it was found in all mushrooms except for G. lucidum. GABA acts as an inhibitory neurotransmitter to block nerve impulses and functions to inhibit neural excitatory activity in the human body, thereby alleviating stress induced by mental tasks, stimulating relaxation, and diminishing anxiety.…”

Section: Figsupporting

confidence: 49%

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Chien²,

Mishchuk

et al. 2016

Int J Med Mushrooms

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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.

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Section: Figsupporting

confidence: 49%

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Chien²,

Mishchuk

et al. 2016

Int J Med Mushrooms

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“…It is a rich source of dietary fiber (chitin) and contains exogenous and endogenous amino acids, digestible protein, compounds with significant antioxidant activity (sterols, phenolic, and indole compounds), vitamins (especially vitamin D), and bioelements (e.g., selenium, zinc) [3][4][5][6][7][8][9]. The antioxidant activity of A. bisporus is also related to the presence of histidine derivative, ergothioneine [10]. Apart from its antioxidant properties, ergothioneine also exhibits antimutagenic, chemoprotective, and radioprotective activities; therefore, this substance is highly valued in medicine [11].…”

Section: Introductionmentioning

confidence: 99%

“…The fruiting bodies of this species also contain lovastatin, a compound with an anti-atherosclerosis activity [10,17]. Thus, A. bisporus is a valuable foodstuff, meeting the standards for food with proven medicinal and dietary properties [18].…”

Section: Introductionmentioning

confidence: 99%

Study of physiologically active components in different parts of fruiting bodies of varieties of Agaricus bisporus (white mushroom)

Muszyńska

Piotrowska

Krakowska

et al. 2017

Eur Food Res Technol

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“…Moreover, the fruiting bodies have shown to decrease infl ammatory responses via inhibition of inducible nitric oxide oxidase and cyclooxygenase-2, reducing infl ammatory cytokine production and enhancing antioxidant enzyme activities (4). In addition, its mycelium contains various bioactive components including lovastatin, γ-aminobutyric acid (GABA) and ergothioneine (5).…”

Section: Introductionmentioning

confidence: 99%

Quality of Bread Supplemented with Antrodia salmonea Fermented Grains

Chien¹,

Ulziijargal²,

Mau³

2016

Food Technol. Biotechnol.

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SummaryFermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat fl our to make bread. No diff erence in proximate composition, texture profi le and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked diff erent. Bread supplemented with fermented grains had similar thermal properties, which diff ered from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 μg/g), ergosterol (24.53-30.12 μg/g), ergothioneine (2.16-3.18 μg/g) and γ-aminobutyric acid (2.20-2.45 μg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide benefi cial eff ects.

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Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia

Cited by 174 publications

References 33 publications

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Study of physiologically active components in different parts of fruiting bodies of varieties of Agaricus bisporus (white mushroom)

Quality of Bread Supplemented with Antrodia salmonea Fermented Grains

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