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International Journal of Medicinal Mushrooms

Publicou 12 edições por ano

ISSN Imprimir: 1521-9437

ISSN On-line: 1940-4344

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Some Macronutrient Content in Mycelia and Culture Broth of Medicinal Mushrooms Cultivated on Amaranth Flour

Volume 14, Edição 3, 2012, pp. 285-293
DOI: 10.1615/IntJMedMushr.v14.i3.50
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RESUMO

The content of proteins, lipids, and amino and fatty acids was investigated in mycelium and culture broth of medicinal mushrooms Cordyceps sinensis, Pleurotus ostreatus, and Schizophyllum commune. Seven essential amino acids were present in the proteins of all mushroom samples, with aspartic (6.34%-14.29%) and glutamic (15.12%-17.51%) acids predominating in culture mycelium and glutamic acid (16.3%-19.1%) in culture broth. Lipids in the mycelium of species C. sinensis, P. ostreatus, and Sch. Commune consisted of 10 fatty acids and 12 fatty acids in culture broth in our experiments. Major acids in culture mycelium and culture broth of fungi were linoleic (42.43%-67.41%), oleic (10.47%-32.54%), and palmitic (16.43%-20.33%). The proteins and lipids in culture broth of studied species contained a higher level of total non-essential amino acids and unsaturated fatty acids as compared to those in culture mycelium.

CITADO POR
  1. Ku Su Kyung, Seo Dong Won, Kim Sun Im, Sim Ki Hyeon, Antioxidant activities and nutritional properties of Jeonyak prepared with beef bone stock and gelatin, Food Science and Biotechnology, 23, 1, 2014. Crossref

  2. Pangestuti Ratih, Arifin Zainal, Medicinal and health benefit effects of functional sea cucumbers, Journal of Traditional and Complementary Medicine, 8, 3, 2018. Crossref

  3. Sukhomlyn Maryna, Didenko Vitaliia, Tsvyd Nadiia, Petrychuk Yurii, Initiation of Basidioma Formation of Rare and Medicinal Macromycetes in Pure Culture, Lesya Ukrainka Eastern European National University Scientific Bulletin. Series: Biological Sciences, 3, 2019. Crossref

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  6. Sevindik Mustafa, Poisonous Mushroom (Nonedible) as an Antioxidant Source, in Plant Antioxidants and Health, 2020. Crossref

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  8. Sevindik Mustafa, Poisonous Mushroom (Nonedible) as an Antioxidant Source, in Plant Antioxidants and Health, 2022. Crossref

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