Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Mushroom Samples and Cultivation Conditions
2.2. Proximal Composition
2.3. Chemical Composition Regarding Hydrophilic Compounds
2.3.1. Free Sugars
2.3.2. Organic Acids
2.4. Chemical Composition Regarding Lipophilic Compounds
2.4.1. Fatty Acids
2.4.2. Tocopherols
2.5. Phenolic Acids and Related Compounds
2.6. Bioactive Properties
2.6.1. Antioxidant Activity Evaluation
2.6.2. Antimicrobial Activity
2.7. Statistical Analysis
3. Results and Discussion
3.1. Proximal Composition
3.2. Chemical Composition Regarding Hydrophilic Compounds
3.3. Chemical Composition Regarding Lipophilic Compounds
3.4. Phenolic Acids and Related Compounds
3.5. Bioactive Properties
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Field | Controlled Environment | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
AS 98/11 | AS 18/01 | AS CS7 | AS 19/01 | AS 16/01 | AS 04/49 | AS 98/11 | AS 18/01 | AS CS7 | AS 19/01 | AS 16/01 | AS 04/49 | |
Nutritional value (g/100 g dw) | ||||||||||||
Fat | 1.96 ± 0.03 a | 1.8 ± 0.1 b | 1.54 ± 0.05 d | 1.42 ± 0.04 e | 1.9 ± 0.1 a | 1.94 ± 0.02 a | 1.47 ± 0.02 e | 1.6 ± 0.1 c | 1.44 ± 0.04 e | 1.6 ± 0.1 c | 1.73 ± 0.01 b | 1.93 ± 0.04 a |
Proteins | 29 ± 1 b | 26.8 ± 0.1 c | 27 ± 1 c | 22.3 ± 0.2 g | 28.83 ± 0.04 b | 25.0 ± 0.1 e | 26.7 ± 0.4 c | 22.46 ± 0.01 g | 24.5 ± 0.4 f | 18.8 ± 0.2 h | 35.8 ± 0.1 a | 25.6 ± 0.2 d |
Ash | 10 ± 1 b | 9.4 ± 0.1 c | 9.3 ± 0.3 c | 8.1 ± 0.2 f | 10.66 ± 0.03 a | 8.67 ± 0.05 e | 8.4 ± 0.3 f | 7.2 ± 0.3 h | 7.5 ± 0.2 g | 7.13 ± 0.02 h | 9.0 ± 0.3 d | 7.3 ± 0.2 gh |
Carbohydrates | 59 ± 1 i | 62.0 ± 0.1 h | 62.3 ± 0.6 h | 68.11 ± 0.03 c | 58.6 ± 0.1 j | 64.4 ± 0.1 f | 63.4 ± 0.1 g | 68.8 ± 0.1 b | 66.6 ± 0.5 d | 72.6 ± 0.2 a | 53.4 ± 0.3 k | 65.2 ± 0.1 e |
Energy (Kcal/100 g dw) | 368 ± 2 g | 371 ± 1 f | 370 ± 1 f | 375 ± 1 c,d | 367.0 ± 0.5 h | 375.0 ± 0.1 c | 374 ± 1 d | 380 ± 1 a | 377.1 ± 0.5 b | 379.3 ± 0.3 a | 373 ± 1 e | 380 ± 1 a |
Free sugars (g/100 g dw) | ||||||||||||
Fructose | 0.270 ± 0.004 b | 0.280 ± 0.008 a | 0.280 ± 0.02 a | 0.220 ± 0.004 e | 0.240 ± 0.004 d | 0.260 ± 0.004 c | 0.170 ± 0.02 g | 0.210 ± 0.003 f | 0.240 ± 0.003 d | 0.170 ± 0.006 g | 0.270 ± 0.005 b | 0.220 ± 0.002 e |
Glucose | 19.6 ± 0.2 i | 25.8 ± 0.1 h | 28.3 ± 0.2 f | 29.6 ± 0.3 e | 18.6 ± 0.1 j | 16.8 ± 0.5 k | 27.8 ± 0.4 g | 31.66 ± 0.02 c | 34.1 ± 0.3 b | 39.2 ± 0.3 a | 27.6 ± 0.1 g | 30.8 ± 0.5 d |
Trehalose | 1.03 ± 0.01 e | 0.950 ± 0.002 f | 0.90 ± 0.01 g | 2.06 ± 0.02 b | 0.79 ± 0.02 i | 0.21 ± 0.01 j | 0.8 ± 0.1 h,i | 1.21 ± 0.04 d | 0.87 ± 0.02 g, h | 3.7 ± 0.1 a | 1.5 ± 0.1 c | 0.85 ± 0.02 g,h |
Sum | 20.9 ± 0.2 h | 27.1 ± 0.1 g | 29.5 ± 0.2 e | 31.9 ± 0.2 d | 19.63 ± 0.04 i | 17.3 ± 0.5 j | 28.8 ± 0.5 f | 33.09 ± 0.02 c | 35.2 ± 0.3 b | 43.1 ± 0.4 a | 29.4 ± 0.2 e | 31.9 ± 0.5 d |
Organic acids (g/100 g dw) | ||||||||||||
Oxalic acid | 2.71 ± 0.07 e | 2.75 ± 0.01 e | 2.509 ± 0.003 f | 1.83 ± 0.04 i | 4.4 ± 0.1 a | 3.07 ± 0.04 c | 2.2 ± 0.1 h | 2.53 ± 0.03 f | 2.32 ± 0.03 g | 1.77 ± 0.02 j | 3.96 ± 0.01 b | 2.80 ± 0.02 d |
Malic acid | 24.0 ± 0.2 c | 26.2 ± 0.2 b | 27.52 ± 0.02 a | 18.2 ± 0.3 f | 3.6 ± 0.1 h | 3.22 ± 0.03 k | 19.7 ± 0.1 d | 19.3 ± 0.1 e | 23.9 ± 0.2 c | 14.4 ± 0.1 g | 3.42 ± 0.03 i | 3.05 ± 0.03 j |
Citric acid | 16.42 ± 0.01 c | 19.0 ± 0.1 a | 16.6 ± 0.1 b | 12.33 ± 0.05 k | 16.0 ± 0.2 d | 14.2 ± 0.2 h | 14.6 ± 0.2 f | 14.38 ± 0.01 g | 15.75 ± 0.03 e | 10.7 ± 0.1 l | 13.8 ± 0.1 j | 13.98 ± 0.04 i |
Fumaric acid | tr | tr | tr | tr | tr | tr | tr | tr | tr | tr | tr | tr |
Sum | 43.2 ± 0.2 c | 48.0 ± 0.4 a | 46.7 ± 0.1 b | 32.3 ± 0.2 g | 24.0 ± 0.3 i | 20.5 ± 0.1 k | 36.5 ± 0.4 e | 36.2 ± 0.1 f | 42.0 ± 0.3 d | 26.9 ± 0.2 h | 21.2 ± 0.1 j | 19.83 ± 0.02 l |
Field | Controlled Environment | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
AS 98/11 | AS 18/01 | AS CS7 | AS 19/01 | AS 16/01 | AS 04/49 | AS 98/11 | AS 18/01 | AS CS7 | AS 19/01 | AS 16/01 | AS 04/49 | |
Fatty Acids (%) | ||||||||||||
C16:0 | 12.7 ± 0.2 | 15 ± 1 | 14.3 ± 0.1 | 17.60 ± 0.03 | 13.5 ± 0.1 | 13.4 ± 0.3 | 12.31 ± 0.01 | 15.0 ± 0.1 | 17 ± 1 | 16.5 ± 0.2 | 15 ± 1 | 14 ± 1 |
C18:0 | 3.8 ± 0.1 | 4.9 ± 0.3 | 4.42 ± 0.07 | 4.97 ± 0.02 | 5.0 ± 0.1 | 4.4 ± 0.2 | 4.250 ± 0.001 | 4.6 ± 0.3 | 5.23 ± 0.01 | 5.15 ± 0.05 | 4.9 ± 0.3 | 4.9 ± 0.3 |
C18:1n9c | 1.2 ± 0.1 | 2.1 ± 0.2 | 1.54 ± 0.03 | 1.5 ± 0.1 | 1.6 ± 0.1 | 1.28 ± 0.03 | 1.19 ± 0.03 | 1.5 ± 0.1 | 1.9 ± 0.1 | 2.0 ± 0.1 | 1.6 ± 0.1 | 1.4 ± 0.1 |
C18:2n6c | 73.4 ± 0.2 | 68 ± 1 | 66.2 ± 0.2 | 64 ± 1 | 70.0 ± 0.3 | 71 ± 1 | 72.8 ± 0.1 | 68.1 ± 0.1 | 64 ± 1 | 64 ± 1 | 67 ± 2 | 67.5 ± 0.4 |
C20:0 | 1.48 ± 0.01 | 1.69 ± 0.03 | 1.38 ± 0.01 | 1.69 ± 0.01 | 1.7 ± 0.1 | 1.7 ± 0.1 | 1.50 ± 0.01 | 1.34 ± 0.04 | 1.83 ± 0.03 | 1.7 ± 0.2 | 1.6 ± 0.1 | 1.6 ± 0.1 |
C22:0 | 2.83 ± 0.03 | 3.1 ± 0.1 | 3.06 ± 0.04 | 3.1 ± 0.1 | 3.08 ± 0.05 | 3.04 ± 0.02 | 3.19 ± 0.03 | 3.3 ± 0.1 | 3.3 ± 0.1 | 3.5 ± 0.3 | 3.06 ± 0.03 | 3.5 ± 0.3 |
SFA | 24.7 ± 0.3 i | 29 ± 1 d | 31.2 ± 0.2 b | 33 ± 1 a | 27.8 ± 0.2 f | 27 ± 1 g | 25.3 ± 0.1 h | 29.7 ± 0.2 c | 33 ± 1 a | 33 ± 1 a | 30 ± 2 b | 30.4 ± 0.4 b,c |
MUFA | 1.7 ± 0.1 i | 2.8 ± 0.2 a | 2.44 ± 0.01 c | 2.2 ± 0.1 d | 2.1 ± 0.1 e | 1.8 ± 0.1 h | 1.62 ± 0.04 j | 2.0 ± 0.2 f | 2.2 ± 0.1 d | 2.6 ± 0.1 b | 2.1 ± 0.1 e | 1.94 ± 0.03 g |
PUFA | 73.6 ± 0.2 a | 68 ± 1 c | 66.3 ± 0.2 e | 65 ± 1 f | 70.1 ± 0.3b | 71 ± 1 b | 73.0 ± 0.1 a | 68.3 ± 0.1 c | 65 ± 1 f | 64 ± 1 g | 67 ± 2 d | 67.7 ± 0. 4 c,d |
TBARS (EC50; mg/mL) * | OxHLIA (IC50; µg/mL, Δt = 60 min) ** | ||
---|---|---|---|
Field | AS 98/11 | 1.91 ± 0.05 a | 221 ± 6 c |
AS 18/01 | 0.60 ± 0.04 h | 88 ± 4 h,i | |
AS CS7 | 0.44 ± 0.03 i | 95 ± 3 g,h | |
AS 19/01 | 1.89 ± 0.04 a | 296 ± 9 b | |
AS 16/01 | 0.50 ± 0.01 i | 96 ± 2 g | |
AS 04/49 | 0.93 ± 0.03 c,d | 93 ± 4 g,h | |
Controlled Environment | AS 98/11 | 1.7 ± 0.1 b | 310 ± 10 a |
AS 18/01 | 1.9 ± 0.1 a | 111 ± 4 f | |
AS CS7 | 0.96 ± 0.02 c | 199 ± 1 d | |
AS 19/01 | 0.72 ± 0.04 g | 133 ± 5 e | |
AS 16/01 | 0.88 ± 0.03 d,e | 89 ± 3 g,h,i | |
AS 04/49 | 0.8 ± 0.1 f | 83 ± 2 j |
Gram-Negative Bacteria | Gram-Positive Bacteria | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Escherichia coli | Klebsiella pneumoniae | Morganella morganii | Proteus mirabilis | Pseudomonas aeruginosa | Enterococcus faecalis | Listeria monocytogenes | MRSA | |||
Field | AS 98/11 | MIC | 20 | >20 | >20 | >20 | >20 | >20 | 20 | 20 |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 18/01 | MIC | 20 | >20 | >20 | >20 | >20 | >20 | >20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS CS7 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 19/01 | MIC | 10 | >20 | >20 | >20 | >20 | 10 | 10 | 10 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 16/01 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 04/49 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
Controlled environment | AS 98/11 | MIC | 20 | >20 | >20 | >20 | >20 | >20 | >20 | 20 |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 18/01 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS CS7 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 19/01 | MIC | 10 | >20 | >20 | >20 | >20 | 10 | 10 | 10 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 16/01 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
AS 04/49 | MIC | 20 | >20 | >20 | >20 | >20 | 20 | 20 | 20 | |
MBC | >20 | >20 | >20 | >20 | >20 | >20 | >20 | >20 | ||
Negative controls | Ampicillin (20 mg/mL) | MIC | <0.15 | 10 | >20 | >20 | >20 | <0.15 | <0.15 | <0.15 |
MBC | <0.15 | 20 | >20 | >20 | >20 | <0.15 | <0.15 | <0.15 | ||
Imipenem (1 mg/mL) | MIC | <0.0078 | <0.0078 | <0.0078 | <0.0078 | 0.5 | n.t. | <0.0078 | n.t. | |
MBC | <0.0078 | <0.0078 | <0.0078 | <0.0078 | 1 | n.t. | <0.0078 | n.t. | ||
Vancomycin (1 mg/mL) | MIC | n.t. | n.t. | n.t. | n.t. | n.t. | <0.0078 | n.t. | 0.25 | |
MBC | n.t. | n.t. | n.t. | n.t. | n.t. | <0.0078 | n.t. | 0.5 |
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Almeida, D.; Cardoso, R.V.C.; Pereira, C.; Alves, M.J.; Ferreira, I.C.F.R.; Zied, D.C.; Junior, W.G.V.; Caitano, C.E.C.; Fernandes, Â.; Barros, L. Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions. J. Fungi 2022, 8, 616. https://doi.org/10.3390/jof8060616
Almeida D, Cardoso RVC, Pereira C, Alves MJ, Ferreira ICFR, Zied DC, Junior WGV, Caitano CEC, Fernandes Â, Barros L. Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions. Journal of Fungi. 2022; 8(6):616. https://doi.org/10.3390/jof8060616
Chicago/Turabian StyleAlmeida, Daiana, Rossana V. C. Cardoso, Carla Pereira, Maria José Alves, Isabel C. F. R. Ferreira, Diego Cunha Zied, Wagner G. Vieira Junior, Cinthia E. C. Caitano, Ângela Fernandes, and Lillian Barros. 2022. "Biochemical Approaches on Commercial Strains of Agaricus subrufescens Growing under Two Environmental Cultivation Conditions" Journal of Fungi 8, no. 6: 616. https://doi.org/10.3390/jof8060616