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Nutritional Composition of Three Domesticated Culinary-Medicinal Mushrooms: Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba

文献类型： 外文期刊

作者： Zhou, Shuai 1 ; Tang, Qing-Jiu 1 ; Zhang, Zhong 1 ; Li, Chuan-hua 1 ; Cao, Hui 1 ; Yang, Yan 1 ; Zhang, Jing-Song 1 ;

作者机构： 1.hanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Shanghai 201403, Peoples R China; Shanghai Acad Agr Sci, Minist Agr, Key Lab Appl Mycol Resources & Utilizat, Shanghai 201403, Peoples R China; Shanghai Acad Agr Sci, Shanghai Key Lab Agr Genet & Breeding, Shanghai 201403, Peoples R China

2.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China

关键词： culinary-medicinal mushrooms;nutritional composition;Oudemansiella sudmusida;Lentinus squarrosulus;Tremella aurantialba

期刊名称：INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS （ 影响因子：1.921； 五年影响因子：1.879 ）

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收录情况： SCI

摘要： The nutritional composition of three recently domesticated culinary-medicinal mushroom species (Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba) was evaluated for contents of protein, fiber, fat, total sugar content, amino acid, carbohydrate, and nucleotide components. The data indicated that fruiting bodies of these three mushroom species contained abundant nutritional substances. The protein contents of L. squarrosulus and O. submucida were 26.32% and 14.70%, which could be comparable to other commercially cultivated species. T. aurantialba contained 74.11% of carbohydrate, of which soluble polysaccharide was 40.55%. Oudemansiella sudmusida contained 15.95% of arabitol as the highest sugar alcohol in three mushrooms. These mushrooms also possessed distinct taste by their flavor component composition. Among them, L. squarrosulus contained 10.68% and 9.25% of monosodium glutamate-like and sweet amino acids, which were higher than the other two mushrooms. However, the nucleotide amounts of the three mushrooms were all lower than those of other commercially cultivated mushrooms. Among them, L. squarrosulus contained the highest amount of flavor nucleotides, which was 1.01 parts per thousand. Results revealed that these three mushroom species are potentially suitable resources for commercial cultivation and healthy food.

  • 相关文献

[1]An Axenic Culture System for Fruiting Body Formation by an Edible Bolete Phylogenetically related to Culinary-Medicinal Penny Bun Mushroom, Boletus edulis Bull.:Fr. Strains from China. Tan, Qi. 2011

[2]Structural elucidation and immuno-stimulating activity of an acidic heteropolysaccharide (TAPA1) from Tremella aurantialba. Du, XiuJu,Zhang, JingSong,Yang, Yan,Tang, QingJiu,Jia, Wei,Liu, YanFang,Zhou, Shuai,Hao, Ruixia,Du, XiuJu,Ye, LiBin,Gong, ChunYu,Pan, YingJie,Du, XiuJu.

[3]Purification, chemical modification and immunostimulating activity of polysaccharides from Tremella aurantialba fruit bodies. Du, Xiu-ju,Zhang, Jing-song,Yang, Yan,Tang, Qing-jiu,Jia, Wei,Du, Xiu-ju,Pan, Ying-jie. 2010

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