In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom

Reis, Guilherme Coelho Lopes dos; Paula, Bruno Martins Dala; Tavano, Olga Luisa; Guidi, Letícia Rocha; Godoy, Helena Teixeira; Glória, Maria Beatriz Abreu

doi:10.1016/j.foodres.2020.109616

Cited by 21 publications

(4 citation statements)

References 34 publications

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“…The amino acid composition analysis of oyster mushroom and white button mushroom underscores their potential as rich sources of high-quality protein, aligning with previous studies (Reis et al 2020). The higher content of essential amino acids in P. ostreatus, known for its potential health benefits, supports the notion that mushrooms, beyond being flavourful additions to culinary dishes, offer good protein source too.…”

Section: Discussionsupporting

confidence: 82%

Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus

Iqbal,

Sohaib,

Iqbal

et al. 2024

Czech J. Food Sci.

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Section: Discussionsupporting

confidence: 82%

Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus

Iqbal,

Sohaib,

Iqbal

et al. 2024

Czech J. Food Sci.

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“…The decrease in total amino acid content was consistent with that reported by Guilherme C.L. Reis et al [56]. However, the losses in this study were not significant (p > 0.05), which may be related to the difference in the research subjects and processing methods.…”

Section: Amino Acidssupporting

confidence: 92%

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Shan

Wang

Song

et al. 2021

Foods

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Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.

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“…Several proteolytic enzymes are secreted during intestinal digestion, and it is most likely that these enzymes in the pancreatin completely digest the proteins from the concentrate into smaller peptides. It was also found that [ 36 ], cooking and canning reduced the number of amino acids present, but in vitro, gastric and intestinal digestion increased the overall amino acid concentration and allowed the detection of two new amino acids (arginine and methionine). The majority of the amino acids were released during the intestinal phase of in vitro digestion.…”

Section: Quality Of Mushroom Proteinmentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

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In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom

Cited by 21 publications

References 34 publications

Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus

Comprehensive nutritional profiling and antioxidant capacity assessment of indigenous mushrooms Pleurotus ostreatus and Agaricus bisporus

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

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