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Differences in Antioxidants, Polyphenols, Protein Digestibility and Nutritional Profile Between Ganoderma lingzhi from Industrial Crops in Asia and Ganoderma lucidum from Cultivation and Iberian Origin

Summary

This research compared two species of medicinal mushrooms – Ganoderma lucidum and Ganoderma lingzhi – to understand their nutritional and chemical differences. The study found significant variations in their protein content, fiber levels, antioxidant properties, and how they are digested by the body. This is important because these mushrooms are widely used in traditional medicine and dietary supplements, but they are often confused with each other in the market. Impacts on everyday life: – Helps consumers make more informed choices about mushroom supplements – Provides better understanding of the nutritional value of these medicinal mushrooms – Assists supplement manufacturers in selecting the right species for specific health benefits – Improves quality control in the medicinal mushroom market – Contributes to better standardization of mushroom-based health products

Background

Ganoderma lucidum (GL) is a saprophyte fungus whose carpophores have been used in traditional medicine for over two thousand years. It contains bioactive compounds like phenols, triterpenes, polysaccharides, proteins, enzymes and fatty acids with documented pharmacological activities including antitumor, antiviral and protective properties for various organs. Ganoderma lingzhi (GZ) was considered the same species as GL until 2012, despite morphological differences. Many GL products sold currently actually contain GZ, especially from Asian producers.

Objective

To characterize and compare the electrophoretic protein profile, protein digestibility, antioxidant capacity and phenolic content between GZ carpophores from industrial crops in China and three different GL strains from the Iberian Peninsula. Additionally, to analyze and compare total sugars, protein, ash, crude fat, dietary fiber, sodium, energy values and fatty acid profiles between the species.

Results

GL and GZ showed significant differences in dietary fiber (69.35% vs 76.81%), protein (11.70% vs 7.47%), ash (2.31% vs 1.21%) and sodium content. The species had different protein profiles and digestibility patterns. Antioxidant and polyphenol contents varied significantly between species and among GL strains, with up to 78.5% difference in antioxidant capacity. Both species showed similar fatty acid compositions except for trans fatty acids which were higher in GL. The main fatty acids in both species were linoleic, oleic and palmitic acids.

Conclusion

GL and GZ are distinct fungal species that show significant differences in polyphenols, antioxidants, protein content, fiber, digestibility and fatty acid profiles. Their protein profiles and digestibility patterns are notably different. Further research is needed to understand how these compositional differences affect their medicinal properties. These findings have important implications for the nutritional and industrial applications of these species.
  • Published in:Foods,
  • Study Type:Comparative Analysis,
  • Source: 10.3390/foods10081750
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