Chemical Composition and Nutritional and Medicinal Value of Fruit Bodies and Submerged Cultured Mycelia of Culinary-Medicinal Higher Basidiomycetes Mushrooms

Abstract

This research gives the results of a proximate analysis (moisture, ash, crude protein, fat, total carbohydrates, and total energy); a bioactive compounds analysis (γ-aminobutyric acid [GABA], ergothioneine, lovastatin, and cordycepin); fatty acid and amino acid analysis; and an analysis of macro- and microelement content of fruit bodies and mycelia of 15 higher Basidiomycetes medicinal mushroom strains belonging to 12 species. The results obtained demonstrate that almost all investigated mushrooms were found to be good sources of proteins and carbohydrates, with content varying in the ranges of 8.6-42.5% and 42.9-83.6%, respectively. Different species exhibited distinct free amino acid profiles. The total amino acid content was highest in Ophiocordyceps sinensis (MB) (23.84 mg/g) and Cordyceps militaris (FB) (23.69 mg/g). The quantification of the identified fatty acids indicated that, in general, palmitic acid, oleic acid, stearic acid, and linoleic acid were the major fatty acids. The micro- and macroelement compositions were studied, and the highest results were (as milligrams per kilogram) 224-7307 for calcium, 1668-38564 for potassium, 1091-11676 for phosphorus, and 5-97 for zinc. Bioactive components were lovastatin, GABA, and ergothioneine, which are commonly found in most mushrooms. C. militaris (FB), Pleurotus ostreatus (FB), and Coprinus comatus (FB) were most abundant and contained a high amount of GABA (756.30 μg/g, 1304.99 μg/g, 1092.45 μg/g, respectively) and ergothioneine (409.88 μg/g, 2443.53 μg/g, 764.35 μg/g, respectively). The highest lovastatin content was observed in Hericium erinaceus (FB) (14.38 μg/g) and Ganoderma lucidum (FB) (11.54 μg/g). In contrast to C. militaris (FB), cordycepin was not detected in O. sinensis (MB). The fruit body biomass of C. militaris cordycepin content reached 1.743 mg/g dry weight. The nutritional values of the mushroom species studied here could potentially be used in well-balanced diets and as sources of bioactive compounds.

Effect of vacuum and oven drying on the radical scavenging activity and nutritional contents of submerged fermented Maitake (Grifola frondosa) mycelia

“…The nutritional value of some edible mushroom mycelia was comparable or even higher than those found in their fruiting body (Cohen et al, 2014). This clearly indicated that the mushroom mycelia have the potential to be harvested and utilized at an early stage instead of until the full fruiting body development.…”

The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms

“…Following the total sugars variation during storage period, at oven dried mushrooms (Table 8), it can be seen that the largest content of sugars was recorded by untreated A. blazei with 14.70 g TS 100 g -1 DM at 6 months, 14.13 g DM), by Reis et al (2012), Pei et al (2014), Stojkovic et al (2014) and Jaworka et al (2015) for the total sugar content of A. bisporus mushroom (5.8-14.9 g 100 g -1 DM), respectively by Tsai et al (2008), Carneiro et al (2013), Cohen et al (2014) and Stojkovic et al (2014) for the total sugar content of A. blazei mushroom (13.4-31.3 g 100 g -1 DM).…”

Chemistry, Nutrition, and Health-Promoting Properties of Hericium erinaceus (Lion’s Mane) Mushroom Fruiting Bodies and Mycelia and Their Bioactive Compounds

“…of the composition of 15 Basidiomycetes medicinal mushroom strains belonging to 12 species, including H. erinaceus fruiting body (FB) and mycelia biomass (MB), found that almost all investigated mushrooms are a good source of proteins and carbohydrates, the levels of which are 8.6−42.5 and 42.9− 83.6%, respectively, and that different species exhibited distinct free amino acid profiles. 2 The following information is limited to their reported findings with H. erinaceus. The analyses were performed on mushrooms dried at 50°C and then ground into a powder.…”