Nutritional evaluation on Lignosus cameronensis C. S. Tan, a medicinal Polyporaceae

Abstract

Sclerotial powder of a cultivated species of the Tiger Milk Mushroom, Lignosus cameronensis was analysed for its nutritional components and compared against species of the same genus, Lignosus rhinocerus and Lignosus tigris. All three species have been used by indigenous tribes in Peninsular Malaysia as medicinal mushrooms. Content of carbohydrate, fibre, mineral, amino acid, palatable index, fat, ash and moisture were determined. L. cameronensis sclerotial material consists of carbohydrate (79.7%), protein (12.4%) and dietary fibre (5.4%) with low fat (1.7%) and no free sugar. It has the highest content of total carbohydrate (791 g kg−1), energy value (3,700 kcal kg−1) and calcium (0.85 g kg−1). The crude protein content (123 g kg−1) is comparable to that of L. rhinocerus with its main amino acids consisting of glutamic acid, aspartic acid and leucine. The umami index is determined to be 0.27. The total essential amino acid (45 g kg−1) is comparable to that of L. tigris. The main mineral is potassium (1.51 g kg−1) and the Na/K ratio was <0.6. Heavy metals such as mercury, cadmium, lead and arsenic were absent. L. cameronensis has the highest amount of food energy, total carbohydrate and calcium compared to those of both L. rhinocerus and L. tigris. The essential amino acids comprised almost 40% of the total amino acid content, slightly more than that reported from sclerotial powder of the L. tigris. © 2019 IUBMB Life, 9999(9999):1–6, 2019

Nutritional and 13-Week Subchronic Toxicological Evaluation of Lignosus rhinocerotis Mycelium in Sprague-Dawley Rats

“…The analysis of amino acid content was analyzed based on AOAC 994.12. The mushroom taste, also called the umami or palatable index, was determined using the ratio of aspartic and glutamic acids over the total amino acids according to a previous method [17].…”

“…The total free amino acid ranged from 349 to 5636 mg/100 g and the umami index of freeze-dried LRM powder was 0.37 (Table 2). Umami index a 0.37 a Ratio of aspartic and glutamic acids to total amino acids, calculated according to a previous method [17].…”