ライブラリ登録: Guest
Begell Digital Portal Begellデジタルライブラリー 電子書籍 ジャーナル 参考文献と会報 リサーチ集
International Journal of Medicinal Mushrooms
インパクトファクター: 1.423 5年インパクトファクター: 1.525 SJR: 0.433 SNIP: 0.661 CiteScore™: 1.38

ISSN 印刷: 1521-9437
ISSN オンライン: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v14.i4.30
pages 357-363

Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms

Yu-Chang Lo
Department of Food Science and Biotechnology, National Chung Hsing University (NCHU), Taichung, Taiwan, R.O.C.; NCHU-UCD Plant and Food Biotechnology Center, NCHU, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, NCHU, Taichung, Taiwan, R.O.C.
Shin-Yi Lin
Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, Republic of China; Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C
Enkhjargal Ulziijargal
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Shin-Yu Chen
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan
Rao-Chi Chien
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.; National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, National Chung Hsing University/University of California Davis Plant and Food Biotechnology Center, Taiwan, R.O.C.
Yi-Jing Tzou
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, ROC
Jeng-Leun Mau
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China

要約

Mushrooms have been consumed for thousands of years, and several bioactive components were found therein, including lovastatin, γ-aminobutyric acid (GABA) and ergothioneine. The study reported herein was to analyze these three bioactive components in 15 fruiting bodies and 9 mycelia of 19 species of mushrooms from genera Agaricus, Agrocybe, Auricularia, Boletus, Ganoderma, Hypsizygus, Inonotus, Lentinus, Morchella, Pleurotus, Tremella, Termitomyces, and Volvariella. The results show that Hypsizygus marmoreus contained the highest amount of lovastatin (628.05 mg/kg) in fruiting bodies and Morchella esculenta contained the highest amount (1438.42 mg/ kg) in mycelia. Agaricus brasiliensis contained the highest amount of GABA (1844.85 mg/kg) in fruiting bodies, and mycelia of Boletus edulis, Pleurotus citrinopileatus, and Termitomyces albuminosus contained extraordinarily higher amounts (1274.03, 1631.67, and 2560.00 mg/kg, respectively). Volvariella volvacea contained the highest amount of ergothioneine (537.27 mg/kg) in fruiting bodies and mycelia; Boletus edulis, Pleurotus ferulae, and P. salmoneostramineus contained relatively higher amount of ergothioneine too (258.03, 250.23, and 222.08 mg/kg, respectively). However, none of these components was detected in fruiting bodies of Inonotus obliquus. In conclusion, these three bioactive components were commonly found in most mushrooms, and these results might be related to their beneficial effects.


Articles with similar content:

Comparative Study of Contents of Several Bioactive Components in Fruiting Bodies and Mycelia of Culinary-Medicinal Mushrooms
International Journal of Medicinal Mushrooms, Vol.15, 2013, issue 3
Solomon P. Wasser, Shin-Yi Lin, Jeng-Leun Mau, Hui-Tzu Yu, Mikheil D. Asatiani, Gayane S. Barseghyan, Yu-Kai Chen
Nutritional Composition of Three Domesticated Culinary-Medicinal Mushrooms: Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba
International Journal of Medicinal Mushrooms, Vol.17, 2015, issue 1
Hui Cao, Yan Yang, Jing-Song Zhang, Chuan-hua Li, Shuai Zhou, Zhong Zhang, Qing-jiu Tang Tang
Taste Quality and Antioxidant Properties of Medicinal Mushrooms Phellinus linteus and Sparassis crispa Mycelia
International Journal of Medicinal Mushrooms, Vol.12, 2010, issue 2
Jeng-Leun Mau, Shu-Yao Tsai, Zeng-Chin Liang, Chih-Hung Liang, Shih-Jeng Huang
Screening of Bioactive Compounds of Medicinal Mushrooms Collected on Tunisian Territory
International Journal of Medicinal Mushrooms, Vol.19, 2017, issue 2
Samira Aschi-Smiti, Ayda Khadhria, Chedia Aouadhi
Chemical Composition and Nutritional and Medicinal Value of Fruit Bodies and Submerged Cultured Mycelia of Culinary-Medicinal Higher Basidiomycetes Mushrooms
International Journal of Medicinal Mushrooms, Vol.16, 2014, issue 3
Nachshol Cohen, Jacob Cohen, Yu-Hsuan Li, Solomon P. Wasser, Jeng-Leun Mau, Yi-Chi Yang, Hui-Tzu Yu, Mikheil D. Asatiani, Vinay K. Varshney