Analysis of nutritional contents and physiological activities of Neolentinus lepideus

Jung, Hyunwoo; Park, Ye-Na; Yoo, Young-Bok; Jeon, Dae-Hoon; Park, Ki-Moon

doi:10.14480/jm.2013.11.4.261

Cited by 4 publications

(3 citation statements)

References 8 publications

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“…[26] There is little knowledge about the content of these components in N. lepideus and their health benefits. [27,28] Besides, most of the studies in edible mushrooms focus on evaluating antioxidant capacity in polar extracts, leaving aside nonpolar extracts, which allows us to cover a greater number of compounds. Diets containing N. lepideus have shown beneficial health effects in rats by lowering blood glucose levels, plasma lipids, weight loss and have also shown anticancer activity.…”

Section: Introductionmentioning

confidence: 99%

“…Edible mushrooms are a source of bioactive compounds; however, most of the studies have been concerned with highly cultivated species widely known and commercialized, omitting wild species [26] . There is little knowledge about the content of these components in N. lepideus and their health benefits [27,28] . Besides, most of the studies in edible mushrooms focus on evaluating antioxidant capacity in polar extracts, leaving aside nonpolar extracts, which allows us to cover a greater number of compounds.…”

Section: Introductionmentioning

confidence: 99%

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Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus

Quintero-Cabello

Palafox-Rivera

Lugo-Flores

et al. 2021

Chemistry & Biodiversity

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Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitamin E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitamin E, highlighting α-tocopherol (3370.35 mg/100 g dry weight, DW) and ergosterol (11.70 mg/100 g DW). The total phenolic content was 164.80 mg gallic acid equivalents/100 g, and nine phenolic compounds were identified (protocatechuic, p-hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p-anisic, trans-cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688 μmoles Trolox equivalents/100 g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus, and they might exhibit the highest radical scavenging properties in non-polar extracts.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus

Quintero-Cabello

Palafox-Rivera

Lugo-Flores

et al. 2021

Chemistry & Biodiversity

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“…현재 아미노산은 단백질 가수분해 추출법, 화학합성법, 효 소전환법, 미생물 직접 발효법 등 약 20여종의 아미노산 과 400여종 정도의 아미노산 유도체가 개발되어 생산되 며, 13종 이상의 아미노산이 직법 발효법에 의해 생산되 고 있다. 최근에는 유전자 재조합에 의한 아미노산 생산 연구를 활발하게 추진되고 있다 (Jung, 2013). 아미노산은 단백질을 이루는 구성성분으로 세포 기능 과 성장을 유지하기 위해 신진대사 과정에서 에너지 생 성을 위한 중요한 영양소로 알려져 있다.…”

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Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'

Park¹,

Bak²,

Ka³

et al. 2017

Journal of Mushroom

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In this study, we investigated the amino acids content of shiitake mushrooms grown in eight different media and under three different temperature conditions. The sawdust media were supplemented with 4 kinds of nutrients -rice bran, barley, bean curd refuse, and red ginseng refuse in an 8:2 ratio with or without 0.5% calcium chloride, and the fruiting temperature was set to low (13-15 . Seventeen amino acids were detected, and the content varied depending on the compositions of the media. The highest total amino acid content (209.7 mg/g) was measured in mushrooms from the media with red ginseng refuse, and the glutamic acid content was the highest (51.3 mg/g) in mushrooms from the media with barley. In terms of fruiting temperature, the amino acid content was the highest (38.2%) at medium temperature followed by the content at low (32.5%) and high temperature (29.3%). The amino acid composition of shiitake mushrooms was similar between the medium and low temperature conditions.

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Reviewing the world's edible mushroom species: A new evidence‐based classification system

Yang

Menolli

et al. 2021

Comp Rev Food Sci Food Safe

135

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Wild mushrooms are a vital source of income and nutrition for many poor communities and of value to recreational foragers. Literature relating to the edibility of mushroom species continues to expand, driven by an increasing demand for wild mushrooms, a wider interest in foraging, and the study of traditional foods. Although numerous case reports have been published on edible mushrooms, doubt and confusion persist regarding which species are safe and suitable to consume. Case reports often differ, and the evidence supporting the stated properties of mushrooms can be incomplete or ambiguous. The need for greater clarity on edible species is further underlined by increases in mushroom‐related poisonings. We propose a system for categorizing mushroom species and assigning a final edibility status. Using this system, we reviewed 2,786 mushroom species from 99 countries, accessing 9,783 case reports, from over 1,100 sources. We identified 2,189 edible species, of which 2,006 can be consumed safely, and a further 183 species which required some form of pretreatment prior to safe consumption or were associated with allergic reactions by some. We identified 471 species of uncertain edibility because of missing or incomplete evidence of consumption, and 76 unconfirmed species because of unresolved, differing opinions on edibility and toxicity. This is the most comprehensive list of edible mushrooms available to date, demonstrating the huge number of mushrooms species consumed. Our review highlights the need for further information on uncertain and clash species, and the need to present evidence in a clear, unambiguous, and consistent manner.

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Analysis of nutritional contents and physiological activities of Neolentinus lepideus

Cited by 4 publications

References 8 publications

Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus

Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus

Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'

Reviewing the world's edible mushroom species: A new evidence‐based classification system

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