Mushroom ninhydrin-positive compounds. Amino acids, related compounds, and other nitrogenous substances found in cultivated mushroom, Agaricus campestris

Abstract

A fraction, reactive to ninhydrin, was isolated from the edible, commercial mushroom, Agaricus campestris, by a novel isolation procedure. This isolate, when analyzed by an automatic amino acid analyzer, was found to contain amino acids, related compounds, and other nitrogenous substances heretofore undetected by previous investigators. The more important compounds definitely identified for the first time were -aminoadipic acid, ß-aminoisobutyric acid, canavanine, carnosine, creatinine, cystathionine, 2,4-diaminobutyric acid, homocystine, homoserine, hydroxylysine, kynurenine, and sarcosine. Other compounds were tentatively identified. These substances could be important from the nutritional and metabolic standpoint. Their presence may also contribute other physiological benefits to the consumer.Furthermore, the results of the present work shed new light on the complexity of the higher fungus.

Morphogenesis of Agaricus bisporus: Changes in Proteins and Enzyme Activity

“…1) Soluble proteins from three strains of A. bisporus.-Several reports refer to the nutritional value and the relatively high percent of proteins in Agaricus bisporus (Altamura et al, 1967). Significant differences between the various amino acids in nine commercial strains of this mushroom were recently observed by Weaver et al (1977).…”

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

“…The taste of edible mushrooms is primarily attributed to several watersoluble substances, including 5 0 -nucleotides, free amino acids, and soluble carbohydrates (Altamura, Robbins, Andreotte, Long, & Hasselstrom, 1967;Chen, 1986;Craske & Reuter, 1965;Hac, Long, & Blish, 1949;Holts, 1971;Hommond & Nichols, 1975;Lin, 1988;Mau, Chyau, Li, & Tseng, 1997;Tseng & Mau, 1999). Craske and Reuter (1965) separated the amino acids present in an aqueous extract of Boletus edulis, and demonstrated that the most intense mushroom flavour was associated with highly basic amino acids.…”

“…Craske and Reuter (1965) separated the amino acids present in an aqueous extract of Boletus edulis, and demonstrated that the most intense mushroom flavour was associated with highly basic amino acids. Also, Altamura et al (1967) found that a series of novel free amino acids could be responsible for the characteristic flavour of Agaricus bisporus. Moreover, non-protein nitrogenous components (e.g.…”

Pharmacodynamic action of a commercial preparation of the mushroom Coprinus comatus in rats

“…The application of mushroom preparations is ranked highly in traditional human medicine, and mainly originates from Chinese culture. From a nutritional point of view, mushrooms are useful since they contain numerous amino acids and vitamins, especially those of the B group, which play a signifi cant role in the regulation of metabolism in diabetic patients (Altamura et al, 1967;Chang, 1980;Crisan and Sands, 1978). In addition, they contain zinc, cobalt, vanadium and other oligo elements (Chang and Miles, 2004).…”