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LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates

Summary

This research investigated how different growing conditions affect the nutritional content of oyster mushrooms. Scientists found that changing the material mushrooms grow on can influence their protein-related compounds, particularly amino acids and small peptides. This has important implications for everyday life: • Better mushroom nutrition through optimized growing conditions • Potential development of more nutritious mushroom-based foods • New ways to produce natural health-promoting compounds • More sustainable food production using agricultural byproducts • Improved understanding of how to maximize mushroom health benefits

Background

The well-established correlation between diet and health has increased interest in finding new health-promoting functional foods. Pleurotus ostreatus (oyster mushroom) is one of the most globally cultivated and affordable mushroom species, known for being nutritionally rich with high bioactive compound content.

Objective

To investigate the metabolomic profile, specifically amino acids and peptides, in P. ostreatus samples grown on two different substrates (black poplar wood logs and lignocellulosic byproducts) using liquid chromatography/mass spectrometry combined with quadrupole time-of-flight analysis.

Results

The analysis revealed the presence of essential and nonessential amino acids along with numerous previously unreported dipeptides. Multivariate statistical models showed significant differences in metabolite expression between the two growth substrates. The WS substrate correlated with increased expression of carnitine-based amino acid derivatives and proline-based dipeptides, while LcS showed greater heterogeneity in metabolite expression.

Conclusion

The study demonstrated that substrate composition significantly influences the metabolic profile of P. ostreatus, particularly affecting the expression of amino acids and dipeptides. This finding suggests potential strategies for enhancing the production of bioactive compounds through substrate selection, which could be used to develop enriched mushrooms or functional ingredients.
  • Published in:Journal of Agricultural and Food Chemistry,
  • Study Type:Laboratory Research,
  • Source: 10.1021/acs.jafc.2c04197
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