Protein Nutritional Value of Nine <i>Agaricus bisporus </i>Hybrids

GUO Zhongjie; ZHENG Huiqing; CAI Zhixin; LU Yuanping; ZENG Zhiheng; LIAO Jianhua; CHEN Meiyuan

doi:10.19303/j.issn.1008-0384.2023.11.004

Volume 38 Issue 11

Nov. 2023

Turn off MathJax

Article Contents

Article Navigation > Fujian Journal of Agricultural Sciences > 2023 > 38(11): 1285-1292

GUO Z J, ZHENG H Q, CAI Z X, et al. Protein Nutritional Value of Nine Agaricus bisporus Hybrids [J]. Fujian Journal of Agricultural Sciences，2023，38（11）：1285−1292 doi: 10.19303/j.issn.1008-0384.2023.11.004

Citation:

GUO Z J, ZHENG H Q, CAI Z X, et al. Protein Nutritional Value of Nine Agaricus bisporus Hybrids [J]. Fujian Journal of Agricultural Sciences，2023，38（11）：1285−1292 doi: 10.19303/j.issn.1008-0384.2023.11.004

Citation:

PDF( 589 KB)

Protein Nutritional Value of Nine Agaricus bisporus Hybrids

doi: 10.19303/j.issn.1008-0384.2023.11.004

Edible Fungi Institute, Fujian Academy of Agricultural Sciences/National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Fungi, Fuzhou, Fujian　350012, China

Received Date: 2023-07-03
Rev Recd Date: 2023-08-23

Available Online: 2023-11-20

Publish Date: 2023-11-28

Abstract

Abstract

Objective Proteins in 6 newly bred hybrids of wild Agaricus bisporus were analyzed for nutritional value to aid breeding selection. Method Along with 3 major A. bisporus varieties currently cultivated in Fujian as reference, 6 hybrids of wild germplasms were analyzed to determine their nutritional values based on protein and AA compositions. Scores of IOM, AAs, and chemistry, as well as AA ratio coefficient of the samples were evaluated with respect to the balanced AA spectra of WHO/FAO/UNU, IOM, and egg protein. Result Among the various species of mushrooms, Fumo 63 was found to have the highest essential AA content of 46.76 g·100 g⁻¹protein, essential AA index of 94.45, essential AAs proportion of 41.72%, and adjusted AA digestibility of 86.73. All 6 hybrids contained significantly more protein and total, essential, medicinal, sweet, alkaline, and branched-chain AAs than did their brown wild A. bisporus parents. Conclusion There appeared to be ample rooms for nutritional improvements by hybridizing the wild A. bisporus through upgrading the protein quality of the mushroom.
- Agaricus bisporus,
- wild germplasms,
- new hybrid strains,
- nutritional evaluation

FullText(HTML)

References(29)

References

[1]	王贺祥, 刘庆洪. 食用菌栽培手册[M]. 北京: 中国农业大学出版社, 2015.
[2]	吴素玲, 孙晓明, 王波, 等. 双孢蘑菇子实体营养成分分析 [J]. 中国野生植物资源, 2006, 25(2):47−48,52. WU S L, SUN X M, WANG B, et al. Analysis of main nutrition components in Agaricus brunnescens fruitbodies [J]. Chinese Wild Plant Resources, 2006, 25(2): 47−48,52.(in Chinese)
[3]	廖剑华, 陈美元, 郭仲杰, 等. 双孢蘑菇种质创新与新品种W192等的选育及应用 [J]. 中国科技成果, 2021, 22(9):6−7. LIAO J H, CHEN M Y, GUO Z J, et al. Germplasm innovation of Agaricus bisporus and breeding and application of new variety W192 [J]. China Science and Technology Achievements, 2021, 22(9): 6−7.(in Chinese)
[4]	王泽生, 廖剑华, 陈美元, 等. 双孢蘑菇遗传育种和产业发展 [J]. 食用菌学报, 2012, 19(3):1−14. WANG Z S, LIAO J H, CHEN M Y, et al. Breeding and industrial development of Agaricus bisporus [J]. Acta Edulis Fungi, 2012, 19(3): 1−14.(in Chinese)
[5]	ROKNI N, ALI AKBAR SADATI S, SAFAIE N, et al. Assessment of genetic relatedness among commercial and wild strains of Agaricus bisporus using repetitive extragenic palindromic sequences and polymerase chain reaction [J]. Mycoscience, 2019, 60(5): 293−297. doi: 10.1016/j.myc.2019.06.002
[6]	李洪荣, 廖剑华, 陈美元, 等. 双孢蘑菇种质资源生物学特性分析[G]//中国菌物学会2014年学术年会论文摘要集. 2014-11-6.
[7]	郭仲杰, 蔡志欣, 曾志恒, 等. 棕色蘑菇杂交新品种的选育 [J]. 福建轻纺, 2021(5):11−15. GUO Z J, CAI Z X, ZENG Z H, et al. Breeding of new hybrid varieties of brown mushroom [J]. The Light & Textile Industries of Fujian, 2021(5): 11−15.(in Chinese)
[8]	蔡志欣, 陈美元, 廖剑华, 等. 部分中国野生双孢蘑菇的DNA鉴定和遗传分析 [J]. 福建农业学报, 2011, 26(2):248−253. CAI Z X, CHEN M Y, LIAO J H, et al. DNA identification and genetic analysis on wild Agaricus bisporus strains in China [J]. Fujian Journal of Agricultural Sciences, 2011, 26(2): 248−253.(in Chinese)
[9]	廖剑华. 双孢蘑菇野生种质杂交育种研究Ⅰ [J]. 中国农学通报, 2013, 29(7):93−98. LIAO J H. Study on the crossbreeding using wild strains of Agaricus bisporus Ⅰ [J]. Chinese Agricultural Science Bulletin, 2013, 29(7): 93−98.(in Chinese)
[10]	WANG Z C, LI M R, FAN J D, et al. Cultivation and nutritional evaluation of Agaricus bisporus with tea residue as culture medium [J]. Foods, 2023, 12(13): 2440. doi: 10.3390/foods12132440
[11]	BĄKOWSKI J, KOSSON R. Nutritional value and amino acids composition of the mushroom (Agaricus bisporus) at different stages of its development [J]. Acta Agrobotanica, 2013, 38(2): 103−113. doi: 10.5586/aa.1985.009
[12]	BĄKOWSKI J, KOSSON R, HORBOWICZ M. Nutritional values of different strains of mushrooms (Agaricus bisporus) [J]. Acta Agrobotanica, 2013, 39(1): 111−121. doi: 10.5586/aa.1986.010
[13]	IDREES M, YAQOOB S, LEO S F, et al. A comparison of the physical, chemical, and structural properties of wild and commercial strains of button mushroom, Agaricus bisporus (agaricomycetes) [J]. International Journal of Medicinal Mushrooms, 2019, 21(6): 611−625. doi: 10.1615/IntJMedMushrooms.2019030681
[14]	PAULAUSKIENĖ A, TARASEVIČIENĖ Ž, ŠILEIKIENĖ D, et al. The quality of ecologically and conventionally grown white and brown Agaricus bisporus mushrooms [J]. Sustainability, 2020, 12(15): 6187. doi: 10.3390/su12156187
[15]	郑惠清, 郭仲杰, 蔡志欣, 等. 双孢蘑菇野生种质资源营养成分分析与评价 [J]. 生物技术通报, 2021, 37(11):109−118. ZHENG H Q, GUO Z J, CAI Z X, et al. Analysis and evaluation of nutrient components in Agaricus bisporus wild germplasm resource [J]. Biotechnology Bulletin, 2021, 37(11): 109−118.(in Chinese)
[16]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009.5—2016[S]. 北京: 中国标准出版社, 2017.
[17]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中氨基酸的测定: GB 5009.124—2016[S]. 北京: 中国标准出版社, 2017.
[18]	陈洪雨, 鲍大鹏, 康前进, 等. 5种市售工厂化栽培杏鲍菇的氨基酸组成及蛋白质营养分析 [J]. 上海农业学报, 2019, 35(4):9−15. CHEN H Y, BAO D P, KANG Q J, et al. Amino acid composition and protein nutrition analysis of 5 commercial industrial cultivated Pleurotus eryngii samples [J]. Acta Agriculturae Shanghai, 2019, 35(4): 9−15.(in Chinese)
[19]	WHO/FAO/UNU. Protein and amino acid requirements in human nutrition report of a joint WHO/FAO/UNU expert consultation[M]. Geneva: World Health Organization, 2007.
[20]	IOM. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids[M]. Washington, D. C. : National Academies Press, 2005.
[21]	SELIGSON F H, MACKEY L N. Variable predictions of protein quality by chemical score due to amino acid analysis and reference pattern [J]. The Journal of Nutrition, 1984, 114(4): 682−691. doi: 10.1093/jn/114.4.682
[22]	BOYE J, WIJESINHA-BETTONI R, BURLINGAME B. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method [J]. The British Journal of Nutrition, 2012, 108(Suppl 2): S183−S211.
[23]	朱圣陶, 吴坤. 蛋白质营养价值评价: 氨基酸比值系数法 [J]. 营养学报, 1988, 10(2):187−190. ZHU S T, WU K. Nutritional evaluation of protein-ratio coefficient of amino acid [J]. Acta Nutrimenta Sinica, 1988, 10(2): 187−190.(in Chinese)
[24]	OSER B L. Method for integrating essential amino acid content in the nutritional evaluation of protein [J]. Journal of the American Dietetic Association, 1951, 27(5): 396−402. doi: 10.1016/S0002-8223(21)30758-1
[25]	张晓煜, 刘静, 袁海燕, 等. 不同地域环境对枸杞蛋白质和药用氨基酸含量的影响 [J]. 干旱地区农业研究, 2004, 22(3):100−104. ZHANG X Y, LIU J, YUAN H Y, et al. Effect of surrounding conditions on protein and pharmacological amino acid of Lycium barbarum L [J]. Agricultural Research in the Arid Areas, 2004, 22(3): 100−104.(in Chinese)
[26]	陈宏, 章骞, 洪水河, 等. 双孢蘑菇预煮液成分分析及其降血压效果 [J]. 集美大学学报(自然科学版), 2018, 23(3):171−177. CHEN H, ZHANG Q, HONG S H, et al. Analysis of the components of pre-boiled liquid of Agaricus bisporus and its effect on antihypertension [J]. Journal of Jimei University (Natural Science), 2018, 23(3): 171−177.(in Chinese)
[27]	贺洪, 刘慧敏. 碱性氨基酸对大强度运动后机体的保护作用 [J]. 湘潭师范学院学报(自然科学版), 2008, 30(4):30−32. HE H, LIU H M. Protective effect of basic amino acids on body after intensive exercise [J]. Journal of Xiangtan Normal University (Natural Science Edition), 2008, 30(4): 30−32.(in Chinese)
[28]	刘宗奇, 武晨剑, 袁学文, 等. 白色和黄色金针菇子实体营养成分与挥发性物质比较 [J]. 食用菌学报, 2021, 28(3):102−111. LIU Z Q, WU C J, YUAN X W, et al. Comparison of nutrients and volatile compounds between fruiting bodies of white and yellow Flammulina filiformis [J]. Acta Edulis Fungi, 2021, 28(3): 102−111.(in Chinese)
[29]	吴莹莹, 鲍大鹏, 李燕, 等. 蟹味菇和白玉菇的蛋白质及氨基酸营养评价与分析 [J]. 上海农业学报, 2021, 37(1):13−21. WU Y Y, BAO D P, LI Y, et al. Evaluation and analysis of protein and amino acid nutrition of buna-shimeji and bunapi-shimeji [J]. Acta Agriculturae Shanghai, 2021, 37(1): 13−21.(in Chinese)