Browse > Article
http://dx.doi.org/10.14480/JM.2020.18.1.107

The amino acid contents of wild mushrooms in Korea  

An, Gi-Hong (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA)
Cho, Jae-Han (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA)
Han, Jae-Gu (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA)
Publication Information
Journal of Mushroom / v.18, no.1, 2020 , pp. 107-114 More about this Journal
Abstract
Fifteen species of wild mushrooms, which are classified as edible, medicinal, poisonous, or unknown types, were analyzed for their free amino acid contents. The average total amino acid content was 1,120.0 mg/kg in the edible type, 1,037.8 mg/kg in the medicinal type, and 1,010.8 mg/kg in the poisonous or unknown type, respectively. The edible type wild mushrooms showed the highest average content of total essential amino acids; conversely, the poisonous or unknown type showed the lowest content. Leucopaxillus giganteus (OK811) showed the highest total amino acid (1,212.4 mg/kg) and essential amino acid (490.2 mg/kg) contents among edible type, while Pycnoporus sanguineus (OK1071) showed the highest total amino acid (1,233.7 mg/kg) and essential amino acid (412.8 mg/kg) contents among the medicinal type. Among the poisonous or unknown type, Hypholoma fasciculare (OK826) showed the highest total amino acid (1,223.4 mg/kg) and essential amino acid (442.8 mg/kg) contents. The amino acid contents of wild mushrooms are fundamental data for the screening of useful genetic resources with nutritionally superior properties.
Keywords
Amino acid contents; Edible wild mushrooms; Medicinal wild mushrooms; Poisonous wild mushrooms;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Hong JS, Kim YH, Kim MK, Sohn HS. 1989. Contents of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes. Korean J Food Sci Technol 55: 466-475.
2 Hou YQ, Wang L, Zhang W. Yang Z, Ding B, Zhu H, Liu Y, Qiu Y, Yin Y, Wu G. 2012. Protective effects of N-acetylcysteine on intestinal functions of piglets challenged with lipopolysaccharide. Amino Acids 43: 1233-1242.   DOI
3 Jhune CS, Park HS, Kong WS, Lee CJ, Lee KH, Cho JH. 2014. Changes in the amino acid contents of fruiting body with growing temperature of common mushroom, Agaricus bisporus. J Mushrooms 12: 293-298.   DOI
4 Jung HS, Park YN, Yoo YB, Jeon DH, Park KM. 2013. Analysis of nutritional contents and physiological activities of Neolentinus lepideus. J Mushrooms Sci Prod 11: 261-268.   DOI
5 Kim KJ, Im SB, Yun KW, Je HS, Ban SE, Jin SW, Jeong SW, Koh YW, Cho IK, Seo KS. 2017. Content of proximate compositions, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. J Mushrooms 15: 216-222.
6 Kim JT, Kim MJ, Jhune CS, Shin PG, Oh YL, Yoo YB, Suh JS, Kong WS. 2014. Comparison of amino acid and free amino acid contents between cap and stipe in Flammulina velutipes and Pleurotus ostreatus. J Mushrooms 12: 341-349.   DOI
7 Kim JY, Burghardt RC, Wu G, Johnson GA, Spencer TE, Bazer FW. 2011. Select nutrients in the ovine uterine lumen: VII. Effects of arginine, leucine, glutamine, and glucose on trophectoderm cell signaling, proliferation, and migration. Biol Reprod 84: 62-69.   DOI
8 Kwon HN, Choi CB. 2018. Comparison of free amino acids, anserine, and carnosine contents of beef according to the country of origin and marbling score. J Korean Soc Food Sci Nutr 47: 357-362.   DOI
9 Kwon JH, Byun MW, Cho HO, Kim YJ. 1987. Effect of chemical fumigant and ${\gamma}$-rays on the physicochemical properties of dried oak mushrooms. Kor J Food Sci Technol 19: 273-278.
10 Manzi P, Aguzzi A, Pizzoferrato L. 2001. Nutritional value of mushrooms widely consumed in Italy. Food Chem 73: 321-325.   DOI
11 Mau JL, Lin HC, Chen CC. 2001. Non-volatile components of several medicinal mushrooms. Food Res Int 34: 521-526.   DOI
12 Noh HJ, Choi SI, Lee KH, Jang KY, Cho JH, Sung GH, Kim GS, Lee SE, Kim SY. 2011. Anti-inflammatory effects of mushroom extracts in Korea. J Mushroom Sci Pro 9: 84-86.
13 Park YA, Bak WC, Ka KH, Koo CD. 2017. Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'. J Mushrooms Sci 15: 31-37.   DOI
14 Park WH, Lee JH. 2011. New wild fungi of Korea. Kyohak Publishing Co., Ltd.
15 Wu ZY. 1990. Xin-Hua compendium of materia medica. Shanghai Science and Technology Publishing House, Shanghai.
16 Palmer RM, Rees DD, Ashton DS, Moncada S. 1988. L-arginine is the physiological precursor for the formation of nitric oxide in endothelium-dependent relaxation. Biochem Biophysic Res Commun 159: 1251-1256.
17 Rohr CO, Levin LMN, Mentaberry AN, Wirth SA. 2013. A first insight into Pycnoporus sanguineus BAFC 2126 transcriptome. PLOS one 8: e81033.   DOI
18 Sanyal T, Ghosh SK. 2019. Anti-cancer property of Lenzites betulina (L) Fr. on cervical cancer cell lines and its antitumor effect on HeLa-implanted mice. BioRxiv.
19 Wang JJ, Wu ZL, Li DF. 2012. Nutrition, epigenetics, and metabolic syndrome. Antioxid Redox Signal 17: 282-301.   DOI
20 Wen CN, Hu DB, Bai X, Wang F, Li ZH, Feng T. 2016. Chemical constituents from fruiting bodies of basidiomycete Perenniporia subacida. Fitoterapia 109: 179-184.   DOI
21 Yang JH, Lin HC, Mau JL. 2001. Non-volatile taste components of several commercial mushrooms. Food Chem 72: 465-471.   DOI
22 Beluhan S, Ranogajec A. 2011. Chemical composition and nonvolatile components of Croatian wild edible mushrooms. Food Chem 124: 1076-1082.   DOI
23 An GH, Cho JH, Lee KH, Han JG. 2019a. Physiological activities of extracts of wild mushrooms collected in Korea. J Mushrooms 17: 70-77.
24 An GH, Han JG, Cho JH. 2019b. Antioxidant activities and ${\beta}$-glucan contents of wild mushrooms in Korea. J Mushrooms 17: 144-151.
25 Asakawa Y, Hashimoto T, Mizuno Y, Tori M, Fukazawa Y. 1992. Cryptoporic acid A-G, drimane-types sesquiterpenoid esters of isocitric acid from Cryptoporus volvatus. Phytochemistry 31: 579-592.   DOI
26 Barros L, Baptista P, Estevinho LM, Ferreira ICFR. 2007. Effects of fruiting body maturity stage on chemical composition and antimicrobial activity of Lacarius sp. mushrooms. J Agri Food Chem 55: 4781-4788.   DOI
27 Bazer FW, Song GH, Kin JY. Erikson DW, Johnson GA, Burghardt RC, Gao H, Carey Satterfield M, Spencer TE, Wu G. 2012. Mechanistic mammalian target of rapamycin (MTOR) cell signaling: effects of select nutrients and secreted phosphoprotein 1 on development of mammalian conceptuses. Mol Cell Endocrinol 354: 22-33.   DOI
28 Casal S, Oliveria MB, Ferreira MA. 2000. Gas chromatographic quantification of amino acid enantiomers in food matrices by their N (O,S)-ethoxycarbonyl heptafluorobutyl esterderivatives. J Chromatogr A 866: 221-230.   DOI
29 Cho JH, Park HS, Han JG, Lee GY, Sung GH, Jhune CS. 2014. Comparative analysis of anti-oxidant effects and polyphenol contents of the fruiting bodies in oyster mushrooms. J Mushroom Sci Prod 12: 311-315.   DOI
30 Chang ST, Miles PG. 1989. Mushroom science in "Edible mushrooms and their cultivation" CRC Press, Inc. pp. 3-28.
31 Cho JH, Noh HJ, Kang DH, Lee JY, Lee MJ, Park HS, Sung GH, Jhune CS. 2012. Comparative analysis of amino acid contents of the fruiting bodies in Ganoderma spp. J Mushrooms Sci 10: 208-215.
32 Dai ZL, Li XL, Xi PB. Zhang J, Wu G, Zhu WY. 2012. Regulatory role for L-arginine in the utilization of amino acids by pig small-intestinal bacteria. Amino Acids 43: 233-244.   DOI
33 Han Sk, Cho JW, Cho HJ, Kim HJ, Lee YM. 2013. A field guide to mushrooms. Korean National Arboretum, GeoBook Publishing Co., Seoul.
34 Daniel JS, Steven AC. 1993. Sensitive analysis of cystine/cysteine using 6-aninoquinoquinoly-N-hydroxysuccinimidy carbamate (AQC) derivatives. Tech Protein Chem 4: 299-306.
35 Dillon EL. 2012. Nutritionally essential amino acids and metabolic signaling in aging. Amino Acids doi:10.1007/s00726-012-1438-0.
36 Eghianruwa Q, Odekanyin O, Kuku A. 2011. Physicochemical properties and acute toxicity studies of a lectin from the saline extract of the fruiting bodies of the shiitake mushroom, Lentinula edodes (Berk). Inter J Biochem Mol Biol 2: 309-317.