Kinetics of extracted bioactive components from mushrooms in artificial digestive juices

This article presents a study on fruiting bodies of Boletus badius, Boletus edulis, Cantharellus cibarius, Lactarius deliciosus, Leccinum scabrum, Suillus bovinus, Suillus luteus, Pleurotus ostreatus, Tricholoma equestre, Armillaria mellea, Agaricus bisporus, and Auricularia polytricha. The amounts of their health-promoting bioelements and physiologically significant indole and phenolic compounds were determined. The significance of edible mushrooms in the human diet and in disease prevention were also established. The high-performance liquid chromatography was used to assess the contents of indole compounds and phenolic acids. The atomic absorption spectroscopy was applied to determine bioelements. In all samples, the content of 5-hydroxy-L-tryptophan was studied. The highest extraction amount of serotonin was found for P. ostreatus species. Phenolic compounds were determined in the conditions described in the present study for the first time. Additionally, protocatechuic, p-hydroxybenzoic, syringic, and gallic acids were determined.     

Selenium content of mushrooms

Summary The selenium contents of 83 species of wild mushrooms were determined by oxygen combustion of the sample, followed by conversion of selenite to bromopiazselenol and final estimation by electron capture gas-liquid chromatography. Selenium concentrations were found to range from 0.012–20.0 mg/kg dry weight. Selenium content was species-dependent. High concentrations were found inAgaricaceae and in certainBoletaceae of the genusTubiporus, whereas inRussulaceae, Amanitaceae andCantharellaceae selenium-rich species were absent or rare. Ascomycetes and all mushrooms growing on wood had a very low selenium content.The highest selenium concentrations (up to 20 ppm) were found inBoletus (Tubiporus)edulis, a most popular edible mushroom. Analyses of various parts of carpophores ofB. edulis, Suillus luteus andAmanita muscaria indicate that in all three species the stalk contains less selenium than the fleshy part of the cap. InBoletus andSuillus the highest selenium content was found in the tubes

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Selengehalt der Pilze

Zusammenfassung Der Selengehalt 83 Arten wildgewachsener, höherer Pilze wurde gaschromatographisch mit dem Elektroneneinfangdetektor bestimmt nach Verbrennung der getrockneten Muster in Sauerstoff und Überfuhrung des anorganischen Selens in Brompiazselenol. — Der Selengehalt lag zwischen 0,012 und 20 mg/kg Trockengewicht und war Speciesabhängig. Hohe Konzentrationen wurden in Egerlingen (Agaricus) und gewissen Röhrenpilzen (Tubiporus) gefunden, während bei denAmanitaceae, Russulaceae undCantharellaceae selenreiche Arten eher die Ausnahme darstellten. Ascomyceten und alle auf Holz wachsenden Pilze enthalten fast kein Selen. Der höchste Selengehalt (bis 20 mg/kg Trockengewicht) wurde im eßbaren Steinpilz nachgewiesen. — Analysen von Teilen der Fruchtkörper zeigten, daß der Stiel weniger Selen enthielt als das Hutfleisch. Bei den Röhrlingen war das Selen in der Röhrenschicht angereichert.

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With the technical assistance of J. M. Diserens and M. Pletikosa     

云南野生食用菌边角料主要营养成分研究

目的为野生食用菌高值化利用与开发提供科学依据。方法以松茸、鸡枞、黄牛肝菌、白牛肝菌、青头菌5种云南野生食用菌边角料为材料,采用国家标准方法测定其主要营养成分。结果水分、灰分、粗蛋白、粗脂肪、粗纤维、总糖、水溶性化合物、总碳水化合物、全氨基酸和常见金属元素的含量在5种野生食用菌中存在极显著差异(P0.01)。其中,白牛肝菌的水分含量、粗蛋白含量、粗脂肪含量、粗纤维含量、水溶性成分含量和全氨基酸含量均最高(分别为88.73%、35.66%、1.76%、8.23%、40.49%、20.78%),黄牛肝菌的灰分含量最高(6.03%),松茸的总糖和总碳水化合物含量最高(分别为35.07%、58.40%)。白牛肝菌的钙、铜含量最高(分别为97.79 mg/100 g、3.13 mg/100g),鸡枞的铁、镁含量最高(分别为107.26 mg/100 g、115.37 mg/100g),松茸的锌、锰含量最高(分别为56.40 mg/100 g、5.08 mg/100 g)。结论 5种野生食用菌边角料均含有人体所需的氨基酸,主要营养成分含量存在极显著差异,属于高蛋白低脂肪,鲜嫩可口的健康食材。     

Selenium contents of Portuguese commercial and wild edible mushrooms

The selenium contents of 66 mushroom samples, wild growing or commercially available in Portugal, fresh, canned or dried, were determined. The samples consisted of 18 mushroom species, mainly selected in accordance with their availability and consumer preference. The selenium contents varied considerably between different mushroom species. The highest selenium contents were found in the wild species Boletus aestivalis (48.5 mg/kg dry weight, DW), Boletus pinophilus (19.9 mg/kg DW), Boletus edulis (14.9 mg/kg DW), Boletus aereus (12.3 mg/kg DW), Boletus fragans and Boletus spretus (∼2 mg/kg DW). Other mushrooms having considerable selenium contents included Marasmius oreades (1.5 mg/kg DW), Agaricus bisporus “Portobello” (1.25 mg/kg DW), A. bisporus (1.0 mg/kg DW) and Russula cyanoxantha (0.72 mg/kg DW). The selenium contents of these mushrooms are sufficient to provide nutritionally significant amounts in relation to the total daily intake of selenium. Other edible mushrooms, such as Lentinula edodes, Pleurotus ostreatus, Cantharellus cibarius,Craterellus cornucopioides and Lepista nuda, contained only small amounts of selenium. The importance of these mushrooms as a source of selenium is therefore marginal.     

Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes

A comparative study of the organic acids and phenolics composition and of the total alkaloids content of entire wild edible mushrooms (Russula cyanoxantha, Amanita rubescens, Suillus granulatus and Boletus edulis) and correspondent caps and stipes was performed. All species presented oxalic, citric, malic and fumaric acids, with A. rubescens exhibiting the highest total organic acids content. Organic acids were preferably fixed in the cap. Among phenolics, only p-hydroxybenzoic acid was found in A. rubescens and S. granulatus, in very low amounts. B. edulis was the species that presented the highest total alkaloid amounts. Except for this species, alkaloids mainly accumulated in the cap. All of the species exhibited a concentration-dependent scavenging ability against DPPH^·. B. edulis revealed the highest antioxidant capacity. The cap seemed to be the part with highest antioxidant potential. Some relationships between chemical composition and antioxidant capacity were considered.     

Polymerase chain reaction (PCR) for the detection of king bolete (Boletus edulis) and slippery jack (Suillus luteus) in food samples

. Expensive food is always a possible target for fraudulent labelling. King bolete (Boletus edulis) belongs to the most popular and expensive mushrooms in Europe. Polymerase chain reaction (PCR) analysis on the internal transcribed spacer (ITS) is a suitable method of identifying mushroom species. The ITS region of several Boletus edulis and several closely related mushroom species (e.g. Suillus luteus) was sequenced. Using these results specific PCR methods could be established. Furthermore it was shown that a mushroom sold as king bolete originated in China, and is actually another mushroom species. A market survey showed that in highly processed food products with labelling identifying king bolete in fact always contained these Chinese bolete species.     

Determination of mineral contents of wild-grown edible mushrooms

The aim of this study was to determine the mineral contents of wild edible mushrooms. The phosphorus (P), iron (Fe), calcium (Ca), zinc (Zn), magnesium (Mg), potassium (K), sodium (Na), copper (Cu) and manganese (Mn) contents of thirty wild-grown common edible mushrooms, collected from Erzurum province, Turkey, were analyzed. The minimum and maximum macronutrient contents of mushrooms were determined as mg/g dw for Mg (0.90–4.54), Ca (0.17–8.80), K (12.6–29.1), Na (0.03–4.85) and P (0.64–4.49), while minimum and maximum micronutrient contents of mushrooms were determined as mg/kg dw for Zn (26.7–185), Fe (50.1–842), Cu (9.23–107) and Mn (5.54–135). The potassium content was found to be higher than those of the other minerals in all the mushrooms. The K, P and Cu concentrations were determined to be highest in Suillus granulatus.     

LIPIDS AND FATTY ACIDS OF WILD EDIBLE MUSHROOMS OF THE GENUS BOLETUS

Fifteen species of wild edible mushrooms belonging to the genus Boletus (phylum Basidiomycota) were examined by high-performance thin-layer chromatographic (HP-TLC) analysis and gas chromatography–mass spectrometry (GC-MS) analysis for the presence of neutral, glyco-, phospholipids, betaine lipids and fatty acids. The most abundant fatty acids were oleic acid (9-18:1, 15–42%), linoleic acid (9,12-18:2, 38–58%) and palmitic acid (16:0, 7–17%), but a great variation of the ester composition from one to another one was found. A comparison of neutral lipids, glycolipids, polar lipids and fatty acid composition of four species was done. Diacylglyceryltrimethylhomoserine and phosphatidylcholine were found as major components among polar lipids. Chemical constituents were characterized by GC-MS, HP-TLC and other chemical methods. Biologic activity of some isolated compounds from the genus Boletus is also discussed.

PRACTICAL APPLICATIONS

Mushrooms are important wildlife food in the Mediterranean countries. The lipids of mushrooms, sampled from the Upper Galilee, Golan Heights and Mount Carmel areas, and also from the forest around Jerusalem, were examined. The benefits of including fatty acids in the diets of humans are well documented. Fatty acids play a major role in the functioning of the immune system and the maintenance of all hormonal systems in the body. Mushrooms from the genus Boletus are an excellent source of both fatty acids and neutral and polar lipids. Boletus mushrooms are one of the most popular treats in Israeli houses.     

Effects of trophism on nutritional and nutraceutical potential of wild edible mushrooms

Consumption of wild growing mushrooms has been preferred to eating of cultivated fungi in many countries of central and Eastern Europe. Nevertheless, the knowledge of the nutritional value of wild growing mushrooms is limited. The present study reports the effects of trophism on mushrooms nutritional and nutraceutical potential. In vitro antioxidant properties of five saprotrophic (Calvatia utriformis, Clitopilus prunulus, Lycoperdon echinatum, Lyophyllum decastes, and Macrolepiota excoriata) and five mycorrhizal (Boletus erythropus, Boletus fragrans, Hygrophorus pustulatus, Russula cyanoxantha, and Russula olivacea) wild edible mushrooms were accessed and compared to individual compounds identified by chromatographic techniques. Mycorrhizal species revealed higher sugars concentration (16-42 g/100 g dw) than the saprotrophic mushrooms (0.4-15 g/100 g). Furthermore, fructose was found only in mycorrhizal species (0.2-2 g/100 g). The saprotrophic L. decastes, and the mycorrhizal species B. erythropus and B. fragrans gave the highest antioxidant potential, mainly due to the contribution of polar antioxidants such as phenolics and sugars. The bioactive compounds found in wild mushrooms give scientific evidence to traditional edible and medicinal uses of these species.     

A review of edible mushroom radioactivity

The review deals mainly with the situation in Europe where wild-growing mushrooms are widely consumed as a delicacy and some species have been found to be extensively contaminated by radioactive fallout from the Chernobyl disaster in 1986. The natural isotope ⁴⁰K usually causes activities of 0.8–1.5 kBq kg⁻¹ dry matter. Activities of ¹³⁷Cs, from nuclear weapons testing, below 1 kBq kg⁻¹ dry matter, were commonly reported until 1985. The situation changed dramatically after the Chernobyl accident and activities up to tens of kBq kg⁻¹ dry matter of ¹³⁷Cs and to a lesser extent of ¹³⁴Cs were observed in the following years in some edible species. Among the heavily accumulating species belong Xerocomus (Boletus) badius, Xerocomus chrysenteron, Suillus variegatus, Rozites caperata and Hydnum repandum. Activity concentrations have been affected by several environmental factors, such as rate of soil contamination with fallout, the horizon from which mycelium takes nutrients, soil moisture and time from the disaster. Wild mushroom consumption contributed up to 0.2 mSv to the effective dose in individuals consuming about 10 kg (fresh weight) of heavily contaminated species per year. The radioactivity of cultivated mushrooms is negligible. Contamination can be considerably decreased by soaking or cooking of dried or frozen mushroom slices. Animals, such as deer, eating mushrooms, have elevated levels of radionuclides in their tissues.     

林芝砖红绒盖牛肝菌的营养成分分析及评价

对2 份林芝砖红绒盖牛肝菌样品,进行主要营养成分、氨基酸及矿物质分析,并与其他牛肝菌进行营养学对照评价。结果表明,砖红绒盖牛肝菌的主要成分为蛋白质和粗纤维,占43.29%,粗纤维含量为13.73%,在几种牛肝菌中较高。粗脂肪含量较低,平均含量为4.55%。氨基酸组成均衡,必需氨基酸占总氨基酸的39.10%,必需氨基酸与非必需氨基酸的比值为0.64;鲜味氨基酸占总氨基酸31.80%,药用氨基酸占总氨基酸59.33%;谷氨酸、天冬氨酸、丙氨酸、亮氨酸含量相对较高;第1限制性氨基酸为蛋氨酸和半胱氨酸。富含矿物质,其中K、Ca、Fe、Zn、Se等含量高,尤其是Ca、Se含量高于其他牛肝菌,Hg和Pb未检出,Cd和As的含量符合国家标准所规定范围。因此,砖红绒盖牛肝菌是一种高膳食纤维、高蛋白、低脂肪、富含矿物质的野生食用菌。     

Antioxidant properties of phenolic compounds occurring in edible mushrooms

Total phenolic and flavonoid contents occurring in eight types of edible mushrooms (Agaricus bisporus, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Hygrophorus marzuolus, Lactarius deliciosus and Pleurotus ostreatus) have been respectively evaluated by the Folin–Ciocalteau assay and by the colorimetric reaction with NaNO₂ and AlCl₃ in a basic media. Generally, the assayed mushrooms contained between 1 and 6 mg of phenolics per gram of dried mushroom, depending on the species, while the flavonoid concentrations ranged between 0.9 and 3.0 mg per gram of dried matter. The profile and concentration of individual phenolics was determined by means of high performance liquid chromatography. Homogentisic acid was the free phenolic acid significantly present in all mushrooms although the content varied considerably among the analysed species. Flavonoids, such as myricetin and catechin were also detected in the mushrooms studied. The antioxidant properties of the methanolic extracts from mushrooms were evaluated by monitoring the linoleic acid autoxidation, and all the mushrooms species showed inhibition, with C. cibarius being the most effective against lipid oxidation (74% of inhibition) and A. bisporus the species with lowest antioxidant activity (10% of inhibition).     

食用真菌多糖提取条件的优化及其还原力的比较

利用单因素和正交试验对4 种食用真菌多糖的提取工艺进行研究,并对其还原能力进行比较。结果表明：杏鲍菇多糖最佳提取工艺为提取温度90℃、料水比1:30(g/mL)、提取时间1h、乙醇体积分数为95%;香菇多糖最佳提取工艺为提取温度90℃、料水比1:20(g/mL)、提取时间3h、乙醇体积分数85%;金针菇多糖最佳提取工艺为提取温度80℃、料水比1:20(g/mL)、提取时间2h、乙醇体积分数95%;美味牛肝菌多糖最佳提取工艺为提取温度70℃、料水比1:40(g/mL)、提取时间4h、乙醇体积分数95%;经过工艺优化,4 种食用真菌多糖最高得率分别为3.89%、5.93%、2.79%、9.48%;4 种食用真菌多糖的还原能力均随着多糖质量浓度的提高而提高,而美味牛肝菌多糖的还原能力最强。与其他3 种食用真菌相比,经过提取工艺的优化,美味牛肝菌的多糖提取率最高,抗氧化能力最强。     

AFLATOXIN PRODUCTION ON TWO MUSHROOM SUBSTRATES

Two fungi, Boletus edulis and Agaricus bisporus, were tested as substrates for two known aflatoxigenic fungi, Aspergillus flavus ATCC 15548 and A. parasiticus NRRL 2999. Both autoclaved substrates supported mycelial growth, sporulation, and aflatoxin production; however, the B. edulis substrate allowed more rapid mold growth and greater toxin production than did the A. bisporus substrate under laboratory conditions. Both aflatoxins B₁ and AFG₁ were produced with AFG₁ being the predominant toxin. Aflatoxins B₂ and AFG₂ were not detected. Although toxin was produced at low levels, the highest mean being 0.55 μg/g substrate for AFB₁ and AFG₁, both mushrooms apparently contained minimal nutrients for toxigenic mold growth and failed to cause antimycotic or antiaflatoxigenic responses. Routinely used aflatoxin extraction and analytical procedures appear applicable for such testing of mushrooms.     

一起食用混杂毒蘑菇猪肉汤引起中毒事件的调查及思考

2 0 0 2年 6月 18日 5人同时在广州某酒店进食蘑菇猪肉汤引起食物中毒 ,3人相继出现嗜睡、口干、头晕等神经系统为主的症状。病人经医院对症处理治疗 2d后症状全部消失 ,痊愈出院。采集中毒病人用餐酒店供应的剩余食用蘑菇样品 17份进行鉴定 ,结果其中有 3份分别混含琥珀乳牛肝菌Suillusplacidus (Bon)Sing ,黄粉末牛肝菌Pulveroboletusravenelii (Berk .etCurt)Murr .和细网牛肝菌BoletussatanasLenz 3种有毒蘑菇。经调查分析证实 ,该起食物中毒是由于进食蘑菇猪肉汤中混杂有毒蘑菇引起。     

几种牛肝菌抗氧化能力的研究

本文初步研究了美味牛肝菌、乳牛肝菌和褐绒盖牛肝菌三种野生食用菌甲醇提取物的体外抗氧化特性。实验测定了三种牛肝菌甲醇提取物的还原力,以及在卵黄脂蛋白不饱和脂肪酸(PUFA)过氧化体系、Fenton体系和邻苯三酚自氧化体系中的体外抗氧化活性及其起抗氧化作用的物质。结果表明,三种牛肝菌都具有较强的还原力和抗脂质过氧化作用,并有一定的清除自由基能力,其中总酚是主要的抗氧化物质。综合其抗氧化能力强弱顺序为:褐绒盖牛肝菌>乳牛肝菌>美味牛肝菌。     

Radical scavenging activities,endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe

Edible mushrooms are a good source of antioxidants. Methanol extracts of mushrooms such as Pleurotus sp., Agaricus bisporus, Morchella esculenta, Boletus edulis (approx. 2 mg mL^?1) showed a high 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity close to 90%. Water extracts showed even higher antioxidant activity. In this case, B. edulis, Lentinus edodes and Amanita cesarea showed the highest 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) scavenging activity at approx. 0.14 mg mL^?1. Other mushrooms such as Lactarius deliciosus and Cantharellus cibarius showed lower antioxidant activity in both extracts. Oxidative enzymes (peroxidases and polyphenol oxidases) present in the water fractions reduced their antioxidant activity by different extents since the phenols responsible for the antioxidant activity were not only those substrates of the oxidative enzymes. Other phenolic compounds and low‐molecular‐weight compounds were also involved in the antioxidant activity and differed depending on mushroom species. Copyright © 2007 Society of Chemical Industry     

美味牛肝菌及其深层发酵液中风味物质的研究

研究了美味牛肝菌子实体及其深层发酵液中挥发性风味物质的组分。运用同时蒸馏萃取法(SDE)提取美味牛肝菌的风味物质。通过GC/MS检测获知,美味牛肝菌子实体及其深层发酵液中分别有39种和6种组分。鉴定结果表明,其子实体中的主要挥发性物质是由八碳化合物组成,包括1-辛烯-3-醇(19.52%)和1-辛烯- 3-酮(11.98%),深层发酵液中的主要组分是3-羟基-2-丁酮。在美味牛肝菌子实体及其深层发酵产物中添加外源β-葡萄糖苷用于增香,从β-葡萄糖苷酶作用后的子实体和发酵液中分别分离出48种和25种组分,其中新生成的化合物各有17种(16.63%)和19种(3.78%)种,其余组分的含量有些在原有基础上有所增加。酶解作用后的发酵液中新增加的化合物如糠醛,顺茉莉酮,胡椒酮,(Z,E)-法呢醛,(Z,Z)-法呢醛对风味的贡献较大。通过感官评审和GC/MS分析发现,β-葡萄糖苷酶对美味牛肝菌子实体及其深层发酵液中的挥发性化合物有影响并且具有增香作用。     

美味牛肝菌饼干的研制

美味牛肝菌富含多种营养物质,兼具食用药用价值,可开发出各种休闲食品以提高其利用价值。以云南美味牛肝菌为原料,以感官评分为试验指标,研究冰糖粉、黄油、菌粉、低筋面粉及泡打粉添加量对牛肝菌饼干感官品质的影响,在单因素试验结果的基础上进行正交设计优化,得出云南美味牛肝菌饼干的最佳工艺配方,并进行相关指标分析。结果表明:制作美味牛肝菌饼干的最佳配方为鸡蛋液5.3 g、泡打粉0.4 g、冰糖粉8 g、黄油11 g、低筋面粉23 g、菌粉2 g,经110℃烤15 min、120℃烤10 min后饼干呈焦黄色且色泽均匀,有美味牛肝菌特有香味,酥脆可口,营养价值高。     

Levels of platinum group elements and rare-earth elements in wild mushroom species growing in Poland

Due to limited data-describing abilities of mushrooms to accumulate platinum group elements (PGEs) and rare-earth elements (REEs), the aim of this study was to determine, by inductively coupled plasma optical emission spectrometry followed by microwave-assisted sample digestion by nitric acid, the content of these elements in 20 mushroom species (10 above ground and 10 growing on wood), mostly edible, collected near a busy trunk road. The highest content of PGEs in above-ground mushroom species was observed in Lepista gilva and Suillus bovinus fruit bodies (0.38 ± 0.05 and 0.37 ± 0.03 mg kg^?1 DW, respectively), while in mushrooms growing on wood, the highest content was observed in Pleurotus ostreatus (0.35 ± 0.04 mg kg^?1 DW). The mean content of PGEs for both these groups was 0.23 ± 0.08 and 0.26 ± 0.07 mg kg^?1 DW, respectively. The highest content of REEs in Suillus luteus and Tricholoma equestra was 5.03 ± 0.50 and 2.18 ± 0.56 mg kg^?1 DW, respectively, but within mushrooms growing on wood in Ganoderma applanatum fruiting bodies it was 4.19 ± 0.78 mg kg^?1 DW. Mean contents of REEs were 1.39 ± 1.21 and 1.61 ± 0.97 mg kg^?1 DW in above-ground species and species growing on wood, respectively. Generally, the group of mushroom species growing on wood was capable of slightly higher accumulation of both REEs and PGEs. No limits have been established for both the groups until now.