Nutrient Content of Morel Mushroom Mycelium: Amino Acid Composition of the Protein

Abstract

SUMMARY Mycelia of three species of morel mushrooms, Morchella crassipes, M. esculenta, and M. hortensis, were grown in submerged culture in a glucose‐ammonium phosphate‐corn steep liquor medium. The dried mycelia were subjected to proximate analyses and amino acid determinations. A commercial morel mushroom powder was also analyzed for the same constituents. The dry samples contained 22.8–51.0% protein and 2.18–7.55% fat, depending upon the species. Amino aeid contents were similar to those reported in the literature for other fungi.

Dinuclear Barium(II) Complexes Based on a Calix[4]arene Scaffold as Catalysts of Acyl Transfer

“…Morchella esculenta is a rare wild edible fungus; it is meat crisp and is delicious food. The fungi contains many biologically active components, such as polysaccharides, proteins, trace elements, dietary fibre and vitamins, etc 1. In the past, it was used in traditional Chinese medicine to treat indigestion, excessive phlegm and shortness of breath.…”

Opportunities and Progress

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Antioxidant and Antiproliferative Activities of Modified Polysaccharides Originally Isolated from Morchella Angusticepes Peck

“…M. angusticepes Peck has been used as the traditional Chinese food and medicine to treat indigestion and cough (Duncan, Pugh, Pasco, & Ross, 2002). It contains many bioactive substances (polysaccharides, amino acids, trace elements, aromatic compounds, dietary fibers, and vitamins, and so on), providing beneficial effects on human health (Litchfteld, Vely, & Overbeck, 1963).…”