Edible mushrooms: a potential source of essential amino acids, glucans and minerals

Abstract

The main chemical and biochemical constituents of nine edible mushrooms were evaluated in this study. An enzymatic method was used to determine the aand b-glucan contents, and the amino acid (AA) profiles were evaluated by RP-HPLC-DAD. The recommended dietary allowance (RDA) of the nutrients was evaluated. Finally, principal component analysis (PCA) was used to group the mushrooms according to their AA, glucans and chemical composition. All mushrooms evaluated can be considered as a potential and alternative source of dietary fibre (24.4-46.62%) and protein (16.47-36.96%) in a diet, with low contents of fat (1.40-2.08%). Phosphorus, potassium, iron, copper and zinc were the main minerals found in the mushrooms, whereas sodium concentration was negligible. All essential AA were detected in the mushrooms, with Pleurotus ostreatus (black oyster) representing the main source of essential amino acids among the samples. The contents of b-glucan ranged from 1.58 to 16.91 mg g À1 of dry matter among the mushrooms and Pleurotus eryngii presented the highest amount of this component. Pleurotus ostreatus (black oyster) and P. eryngii were also grouped together due to similarities in their phosphorous and arginine contents. Among the main results, it can highlight the high concentration of dietary fibre and essential amino acids of the edible mushrooms.

Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P. ostreatus, P. pulmonarius and P. tuber‐regium

“…Antioxidant and antibacterial properties of Pleurotus species studied, as well as those from other mushrooms, increasingly encourage the development of mushroom products for the food industry (P erez Armend ariz et al, 2015;Lu et al, 2016;Ra seta et al, 2016;Wang et al, 2016;Bach et al, 2017), such as high-quality functional foods, dietary supplements, extracts, purified extracts, capsules, tablets and beverages.…”

“…Edible mushrooms contain bioactive compounds with functional and medicinal properties. These properties have actively promoted research and development of mushroom products as ingredients for the food industry (Lu et al, 2016;Wang et al, 2016;Bach et al, 2017). Mushrooms are also a unique food because their antioxidant capacity is naturally associated with antimicrobial properties.…”

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

“…These additional ingredients have included wheat bran (Sobota, Rzedzicki, Zarzycki, & Kuzawinska, 2015), inulin, β-glucan, guar gum or bamboo fibre Foschia et al, 2015) fish material (Parvathy, Bindu, & Joshy, 2017) and other functional ingredients (Jan, Saxena, & Singh, 2017;Martínez, Marín, Gili, Penci, & Ribotta, 2017). However, to the authors' knowledge, little work has been undertaken regarding substitution of semolina with mushroom powders to produce pasta like products Generally, mushroom powder is a rich source of protein and dietary fibre compared with semolina and while mushrooms may contain more fat than semolina 75% of this is in the form of polyunsaturated fatty acids (Bach, Helm, Bellettini, Maciel, & Haminiuk, 2017;Ni, Xu, Bu, & Ying, 2017, Rašeta et al, 2016. Additionally, mushrooms contain bioactive components that have been reported to be effective antioxidants, especially the phenolic compounds and polysaccharides (Cheung, 2008,Bach et al, 2017Li et al, 2017;Wu, Chen, Wang, & Shyu, 2017).…”

Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom ( Pleurotus ostreatus )

“…Oyster mushrooms contain high protein (up to 30–40% protein, dry wt.) (Mandeel, Al‐Laith, & Mohamed, ) that is of good quality as it includes all essential amino acids (Bach, Helm, Bellettini, Maciel, & Haminiuk, ). In addition to vitamin D (0.3 µg/100g, dry wt.…”

“…They are a good source of dietary fiber (7.5–8.7%, dry wt.) (Crisan & Sands, ), and are low in fat and Na making them a healthy food option (Bach et al, ).…”