Niutritional Component Analysis and Nutrition Value Evaluation of <i>Agaricus subfloccosus</i> Fruiting Bodies

LIANG Qianqian; SHAN Yuhong; WANG Xia; NIU Li; WANG Panpan; ZHANG Tianyu; KE Shanwen; LI Wenhu; DING Lingqiang; WEI Shenglong

doi:10.13386/j.issn1002-0306.2022030204

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 393-399. > DOI: 10.13386/j.issn1002-0306.2022030204

LIANG Qianqian, SHAN Yuhong, WANG Xia, et al. Niutritional Component Analysis and Nutrition Value Evaluation of Agaricus subfloccosus Fruiting Bodies[J]. Science and Technology of Food Industry, 2023, 44(2): 393−399. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030204.

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Niutritional Component Analysis and Nutrition Value Evaluation of Agaricus subfloccosus Fruiting Bodies

Hexi University, Gansu Engineering Laboratory of Applied Mycology, Gansu Key Laboratory of Genetics and Breeding of Edible Mushroom Industry, Qilianshan Collaborative Innovation Center of Edible Mushroom Industry, College of Life Science and Engineering, College of Agriculture and Ecological Engineering, Zhangye 734000, China

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Received Date: March 16, 2022
Available Online: November 06, 2022

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Abstract

Abstract

In order to investigate the nutritional components and application value of Agaricus subfloccosus in the Qilian mountains. The amino acids, mineral elements, vitamins, protein, fat and carbohydrates of early-harvested (K type) and late-harvested (T type) were determined, and which were compared with Lentinus edodes, Agaricus bisporus and eggs. Based on the latest version of international amino acid reference patterns, amino acid score (AAS), ratio coefficient of amino acid (RC), IOM (Institute of Medicine) pattern score and chemical score (CS) were used to evaluated their nutrition value. The results showed that the fruitbody of Agaricus subfloccosus contained a considerable amount of nutrients, vitamins, mineral element and 16 free amino acids including 7 essential amino acids and 9 pharmacodynamic amino acids. The protein contents (32 and 29.2 g/100 g) of Agaricus subfloccosus (K type and T type) were more than twice of eggs, and the contents of mineral elements Zn (68, 45.3 mg/kg) and Se (0.262, 2.49 mg/kg) were higher, which were fit for the national standard, and the contents of total amino acids and total essential amino acids were higher than those of Lentinus edodes and eggs. The nutritional value of T-type protein was higher than that of K-type protein. The contents of 9 pharmacodynamic amino acids reached more than 62% of the total amino acids, the contents of delicious amino acids (f) and sweet amino acids (s) were rich, and the F/S ratio was more than 1.8, which was higher than that of Lentinus edodes and Agaricus bisporus. All the essential amino acids except methionine were accord with the internationally implemented amino acid balance model spectrum (AAS value higher than 125.25%, IOM model score higher than 105%, RC coefficient between 0.73~1.5, CS scoring coefficient better than that of eggs). In conclusion, Agaricus subfloccosus could be a delicious and high-quality edible and medicinal fungus. The results of this study would provide a scientific basis for further cultivation and promotion of Agaricus subfloccosus.
- Agaricus subfloccosus,
- nutrient composition,
- amino acid,
- mineral element,
- protein quality

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