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Open AccessArticle

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

1
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
3
China National Engineering Research Center of JUNCAO Technology, Fuzhou 350002, China
4
Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 397; https://doi.org/10.3390/foods8090397
Received: 25 July 2019 / Revised: 3 September 2019 / Accepted: 4 September 2019 / Published: 7 September 2019
(This article belongs to the Special Issue The Health Benefits of Fruits and Vegetables)
Many delicious and nutritional macrofungi are widely distributed and used in East Asian regions, considered as edible and medicinal foods. In this study, 11 species of dried and fresh, edible and medicinal macrofungi, Ganoderma amboinense, Agaricus subrufescens, Dictyophora indusiata, Pleurotus sajor-caju, Pleurotus ostreatus, Pleurotus geesteranu, Hericium erinaceus, Stropharia rugosoannulata, Pleurotus sapidus, Antrodia camphorata, and Lentinus edodes (Berk.) Sing, were investigated to determine the content of their nutritional components, including proteins, fat, carbohydrates, trace minerals, coarse cellulose, vitamins, and amino acids. The amino acid patterns and similarity of macrofungi were distinguished through principal component analysis and hierarchical cluster analyses, respectively. A total of 103 metabolic small molecules of macrofungi were identified by nuclear magnetic resonance spectroscopy and were aggregated by heatmap. Moreover, the macrofungi were classified by principal component analysis based on these metabolites. The results show that carbohydrates and proteins are two main components, as well as the nutritional ingredients, that differ among various species and varied between fresh and dried macrofungi. The amino acid patterns in L. edodes and A. subrufescens were different compared with that of the other tested mushrooms. View Full-Text
Keywords: macrofungi; proximate compositions; small molecules; metabonomics; NMR macrofungi; proximate compositions; small molecules; metabonomics; NMR
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Liu, D.; Chen, Y.-Q.; Xiao, X.-W.; Zhong, R.-T.; Yang, C.-F.; Liu, B.; Zhao, C. Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of Macrofungi. Foods 2019, 8, 397.

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