Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)

Author: mycolabadmin
10/19/2024
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Summary

This study compared white and brown varieties of beech mushrooms, which are popular edible mushrooms in South Korea. Brown beech mushrooms were found to have higher levels of beneficial compounds called phenolics, which give them a more bitter taste and brown color. The research showed that brown mushrooms have stronger health-promoting properties, including better abilities to fight bacteria, reduce inflammation, and combat oxidative stress, making them potentially more valuable as functional foods for health and nutrition.

Background

Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms with nutty flavor and crisp texture, commercially cultivated in South Korea. They exist in two phenotypes: white and brown varieties, which differ in pigmentation, taste, and nutritional composition. Previous studies reported differences in amino acids and organic acids between the two phenotypes, but comprehensive metabolite and bioactivity comparisons were limited.

Objective

This study aimed to investigate the differences in metabolites (volatiles, phenolics, and carbohydrates) and biological activities (antioxidant, anti-microbial, and anti-inflammatory) between white and brown beech mushrooms. The research sought to understand how phenotypic differences correlate with chemical composition and functional properties.

Results

Brown beech mushrooms contained 47 metabolites (higher phenolic content: 0.102 mg/g vs 0.056 mg/g) with 64% hexanal, while white mushrooms contained 42 metabolites with higher volatile diversity (11% pentanal, 3% 1-pentanol). Brown mushrooms demonstrated significantly higher antioxidant activity (42.13% DPPH scavenging vs 24.63%), stronger anti-microbial effects against multiple pathogens including multidrug-resistant P. aeruginosa, and greater anti-inflammatory properties with reduced TNF-α, IL-1β, IL-6, and MCP-1 expression.

Conclusion

Brown and white beech mushrooms exhibit distinct metabolite profiles correlating with phenotypic, taste, and odor differences. Brown mushrooms’ higher phenolic content (gallic acid and epi-catechin) explains their bitter taste and brown coloration, while their superior antioxidant, anti-microbial, and anti-inflammatory properties make them potentially valuable functional food sources. Both phenotypes demonstrate significant biofunctional value for nutritional and health applications.

Published in:Foods,
Study Type:Comparative Experimental Study,
Source: PMID: 39456387, DOI: 10.3390/foods13203325