Study On Nutrition And Active Components Of Brown Mushroom And Its Antioxidant Function In

Agaricus brunnescens Peck, is known as brown mushrooms that belongs to the relative species of Agaricus bisporus. In fungi taxonomy, it belongs to basidiomycotina, hymenomycetes, homobasidiomycetes, agaricaceae, and agaricus. As emerging the rare quality of edible fungi in recent years, the composition of nutrition and healthcare function are well worth investigaton and discussion. To provide scientific basis for the further exploitation of brown mushroom resources, we selected A. Brunnescens Suzhong 5 that was independent developm entself-research of Jiangsu Academy of Agricultural Sciences as materials. The content of nutrients and biological compounds, protein nutrition assessment, and nutritional analysis were carried out. The antioxidant activities of active ingredients were evaluated through in vitro antioxidant models. Meanwhile, The activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) and malondialdehyde (MDA) content in fresh mushrooms fruiting bodies were determined. The volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS). Results were as follows:1. The crude protein content of A. brunnescens fruiting bodies is more than 40%; crude fat content is less than 2% and total sugar is about 10%; the crude fiber and total ash content are more than 10%. A. brunnescens grown in rice straw material with higher content of crude protein, total ash, and crude fiber than that grown in corncob material with the precentage of 43.56%,13.44%, and 12.46%, respectively.2. A. brunnescens fruiting bodies have high content of several major elements and the most abundant is K (above 52000 mg/kg), followed by the Ca, Mg that are more than 1900 mg/kg. Ca content was more than 190 mg/kg in mushrooms that grown in corncob materials. Moreover, Fe content is above 190 mg/kg and several other important trace elements such as Cu, Mn, Zn are also high.3. A. brunnescens fruiting bodies have full range of essential amino acids, of which the ratio of amino acid contents are close to WHO/FAO recommended ideal model. The first limiting amino acid is methionine+cystine and the second limiting amino acid is leucine.4. The IC50 values of DPPH, metal ion chelation, nitrite, ·OH scavenging activities for polyphenol extracts of A. brunnescens fruiting bodies were 9.16 μg/mL,97.55 μg/mL,78.01 μg/mL, and 36.02 μg/mL respectively; the IC50 values of DPPH, metal ion chelation, nitrite,·OH scavenging activities for polysaccharid of A. brunnescens fruiting bodies were 1.92 mg/mL,0.85 mg/mL,2.12 mg/mL, and 0.52 mg/mL, respectively; the IC50 values of DPPH and ·OH scavenging activities for chitosan of A. brunnescens fruiting bodies were 1.74 mg/mL and 0.57 mg/mL, respectively.5. The SOD, CAT, POD, PPO activities in A. brunnescens fruiting bodies are 104、377、275、and 419 U/gFW.min, respectively; MDA content was 0.203 μmol/g.6. There were 29 kinds of volatile components were identified in A. brunnescens fruiting bodies, which is mainly composed of linoleic acid and benzyl alcohol with precentage of 15.48% and 15.16%, respectively, followed by palmitic acid and benzaldehyde, which accounting for 6.53% and 6.09% of total volatile components.These conclusions suggest that A. brunnescens is a kind of mushroom with high content of protein and dietary fiber, with low content of fat and carbohydrate. Furhtermore, it possessed strong in vitro antioxidant activity. Our results suggest that A. brunnescens might have great value for development and utilization.