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Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of Macrofungi

Summary

This research analyzed the nutritional content and chemical composition of 11 different types of edible and medicinal mushrooms. The study revealed that these mushrooms are rich sources of proteins, carbohydrates, vitamins, minerals, and beneficial compounds. The findings help explain why mushrooms are valuable both as nutritious foods and traditional medicines. Impacts on everyday life: • Provides scientific evidence for including mushrooms as part of a healthy diet • Helps consumers understand the nutritional benefits of different mushroom species • Supports the development of new functional foods and supplements from mushrooms • Validates traditional uses of medicinal mushrooms • Guides food producers in selecting mushroom species for different nutritional purposes

Background

Over 12,000 species of macrofungi have been discovered worldwide, with at least 2,200 being edible. For thousands of years, countries like China, Japan, Korea and parts of Africa have utilized macrofungi for both nutritional and medicinal purposes. Edible mushrooms are cultivated globally due to their valuable nutritional properties.

Objective

To investigate and analyze the nutritional components and metabolic profiles of 11 species of dried and fresh edible and medicinal macrofungi using nuclear magnetic resonance (NMR) spectroscopy. The study aimed to determine the content of proteins, fat, carbohydrates, trace minerals, coarse cellulose, vitamins, amino acids and other metabolites.

Results

A total of 103 different metabolites were identified including organic acids, amino acids, polyols, amines, sugars, vitamins and esters. Carbohydrates and proteins were found to be the two main components, with levels varying between species and between fresh versus dried samples. The amino acid patterns in L. edodes and A. subrufescens were notably different from other mushrooms. Fresh mushrooms generally contained higher levels of amino acids compared to dried samples.

Conclusion

The study provided a comprehensive analysis of the nutritional and metabolic profiles of 11 mushroom species. The findings demonstrated that these mushrooms contain a wide range of proteins, carbohydrates, amino acids, vitamins and small molecules. The chemical composition data provides fundamental information for developing functional foods from mushrooms.
  • Published in:Foods,
  • Study Type:Analytical Research,
  • Source: 10.3390/foods8090397
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