Niutritional Component Analysis and Nutrition Value Evaluation of Agaricus subfloccosus Fruiting Bodies

Qianqian LIANG; Yuhong SHAN; Xia WANG; Li NIU; Panpan WANG; Tianyu ZHANG; Shanwen KE; Wenhu LI; Lingqiang DING; Shenglong WEI

doi:10.13386/j.issn1002-0306.2022030204

Shipin gongye ke-ji (Jan 2023)

Niutritional Component Analysis and Nutrition Value Evaluation of Agaricus subfloccosus Fruiting Bodies

Qianqian LIANG,
Yuhong SHAN,
Xia WANG,
Li NIU,
Panpan WANG,
Tianyu ZHANG,
Shanwen KE,
Wenhu LI,
Lingqiang DING,
Shenglong WEI

Affiliations

Qianqian LIANG: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Yuhong SHAN: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Xia WANG: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Li NIU: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Panpan WANG: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Tianyu ZHANG: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Shanwen KE: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Wenhu LI: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Lingqiang DING: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China
Shenglong WEI: Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2022030204
Journal volume & issue: Vol. 44, no. 2
pp. 393 – 399

Abstract

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In order to investigate the nutritional components and application value of Agaricus subfloccosus in the Qilian mountains. The amino acids, mineral elements, vitamins, protein, fat and carbohydrates of early-harvested (K type) and late-harvested (T type) were determined, and which were compared with Lentinus edodes, Agaricus bisporus and eggs. Based on the latest version of international amino acid reference patterns, amino acid score (AAS), ratio coefficient of amino acid (RC), IOM (Institute of Medicine) pattern score and chemical score (CS) were used to evaluated their nutrition value. The results showed that the fruitbody of Agaricus subfloccosus contained a considerable amount of nutrients, vitamins, mineral element and 16 free amino acids including 7 essential amino acids and 9 pharmacodynamic amino acids. The protein contents (32 and 29.2 g/100 g) of Agaricus subfloccosus (K type and T type) were more than twice of eggs, and the contents of mineral elements Zn (68, 45.3 mg/kg) and Se (0.262, 2.49 mg/kg) were higher, which were fit for the national standard, and the contents of total amino acids and total essential amino acids were higher than those of Lentinus edodes and eggs. The nutritional value of T-type protein was higher than that of K-type protein. The contents of 9 pharmacodynamic amino acids reached more than 62% of the total amino acids, the contents of delicious amino acids (f) and sweet amino acids (s) were rich, and the F/S ratio was more than 1.8, which was higher than that of Lentinus edodes and Agaricus bisporus. All the essential amino acids except methionine were accord with the internationally implemented amino acid balance model spectrum (AAS value higher than 125.25%, IOM model score higher than 105%, RC coefficient between 0.73~1.5, CS scoring coefficient better than that of eggs). In conclusion, Agaricus subfloccosus could be a delicious and high-quality edible and medicinal fungus. The results of this study would provide a scientific basis for further cultivation and promotion of Agaricus subfloccosus.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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