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Metabolomics Profiling of White Button, Crimini, Portabella, Lion’s Mane, Maitake, Oyster, and Shiitake Mushrooms Using Untargeted Metabolomics and Targeted Amino Acid Analysis

Summary

Researchers analyzed seven popular mushroom varieties to understand their chemical makeup. They found over 10,000 different compounds across all mushrooms, with each variety having its own unique set of chemicals. Lion’s mane and oyster mushrooms were particularly rich in L-ergothioneine, a special amino acid thought to have antioxidant and anti-aging properties. The common white button, crimini, and portabella mushrooms had similar nutrient profiles, while specialty mushrooms had distinct chemical signatures.

Background

Mushrooms contain multiple essential nutrients and bioactive compounds, including the amino acid L-ergothioneine, which is not synthesized by plants or animals. Understanding the chemical composition of different mushroom varieties will help support research on their health-promoting properties. This study represents the first comprehensive comparison of metabolomic profiles across seven commonly consumed mushroom varieties.

Objective

To compare the metabolomes of fresh raw white button, crimini, portabella, lion’s mane, maitake, oyster, and shiitake mushrooms using untargeted liquid chromatography mass spectrometry (LC/MS)-based metabolomics and to quantify amino acid concentrations, including L-ergothioneine.

Results

Over 10,000 compounds were detected across the seven mushroom varieties, with 1,344 compounds detected in all varieties and 2,911 unique-to-mushroom-variety compounds. Agaricus bisporus varieties (white button, crimini, portabella) grouped similarly by species, while other varieties formed distinct clusters. Lion’s mane and oyster mushrooms had the highest L-ergothioneine concentrations, while A. bisporus varieties had more consistent methionine and tryptophan levels.

Conclusion

The comprehensive metabolomic profiling reveals significant chemical differences among mushroom varieties, with hundreds of unique compounds in each variety. These findings enhance understanding of the nutritional and bioactive compound profiles of edible mushrooms and support ongoing research into their health-promoting properties and potential mechanisms of action.
  • Published in:Foods,
  • Study Type:Comparative Analysis/Analytical Study,
  • Source: PMID: 37627983, DOI: 10.3390/foods12162985
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