*Article not assigned to an issue yet
Keywords: Protein, Boiling, Autoclaving, Antioxidants, Phenolic compounds
This study investigated the influence of protein extraction methods (boiling and autoclaving) on the chemical composition and biological activities of Coprinopsis radiata mushroom. The amino acid profiles, phenolic acids, flavonoids, sugars, antioxidant activities (DPPH and FRAP assays), and enzyme inhibition (α-glucosidase and α-amylase) were assayed. Results showed significant variations based on the extraction methods. Autoclaving yielded the highest essential amino acids including isoleucine (1130.9 µg/g DW) and tryptophan (742.2 µg/g DW) due to protein breakdown under high temperature and pressure. Boiled samples demonstrated greater antioxidant properties with DPPH value 828.2 mg AS/100 g DW. By contrast, autoclaving enhanced total phenolic acids (39.9 mg/100 g DW) and flavonoids (3.9 mg/100 g DW). Boiled sample exhibited the highest α-glucosidase (87.8%) and α-amylase inhibition (35.5%). The correlation analysis revealed significant relationships between specific chemical components and bioactivities, indicating the critical role of amino acids, phenolic acids, and flavonoids in enhancing enzyme inhibitory and antioxidant activities. These findings highlight the importance of selecting appropriate extraction methods to optimize the health benefits of C. radiata, contributing valuable insights for the development of functional foods and nutraceuticals.
Alide T, Wangila P, Kiprop A (2020) Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of Garlic. BMC Res Notes 13:564. https://doi.org/10.1186/s13104-020-05404-8
Alkin M, Söğüt E, Seydim AC (2021) Determination of bioactive properties of different edible mushrooms from Turkey. Food Measure 15:3608–3617. https://doi.org/10.1007/s11694-021-00941-7
Antony A, Farid M (2022) Effect of temperatures on polyphenols during extraction. Appl Sci 12:1–4. https://doi.org/10.3390/app12042107
Bach F, Helm CV, Bellettini MB, Maciel GM, Haminiuk CWI (2017) Edible mushrooms: a potential source of essential amino acids, glucans and minerals. Int J Food Sci Tech 52:2382–2392. https://doi.org/10.1111/ijfs.13522
Bakratsas G, Polydera AC, Nilson O, Chatzikonstantinou AV, Xiros C, Katapodis P, Stamatis H (2023) Mycoprotein production by submerged fermentation of the edible mushroom pleurotus ostreatus in a batch stirred tank bioreactor using Agro-Industrial hydrolysate. Foods 12:2295. https://doi.org/10.3390/foods12122295
Bunyatratchata A, Chumroenphat T, Saensouk S, Siriamornpun S (2023) Bioactive compounds, amino acids, fatty acids, and prebiotics in the seed of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh). Horticulturae 9:1159. https://doi.org/10.3390/horticulturae9101159
Çayan F, Deveci E, Tel-Çayan G, Duru ME (2020) Identification and quantification of phenolic acid compounds of twenty-six mushrooms by HPLC–DAD. Food Measure 14:1690–1698. https://doi.org/10.1007/s11694-020-00417-0
Chang KA, Kow HN, Tan TE, Tan KL, Chew LY, Neo YP, Sabaratnam V (2021) Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus. Int J Food Sci Tech 56:5639–5646. https://doi.org/10.1111/ijfs.15158
Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B (2018) Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate. Molecules 23:247. https://doi.org/10.3390/molecules23020247
Chumroenphat T, Bunyatratchata A, Siriamornpun S (2023) Under-utilized wild fruit Lepisanthes rubiginosa (Roxb.) Leenh: A discovery of novel lycopene and anthocyanin source and bioactive compound profile changes associated with drying conditions. Drying Technology 41:2297–2308. https://doi.org/10.1080/07373937.2023.2235602
Dechakhamphu A, Wongchum N, Chumroenphat T, Tanomtong A, Pinlaor S, Siriamornpun S (2023) In vitro and in vivo evaluation for antioxidant and Anti-Diabetic properties of Cyperus rotundus L. Kombucha Foods 12:4059. https://doi.org/10.3390/foods12224059
Deveci E, Çayan F, Tel-Çayan G, Duru ME (2021) Inhibitory activities of medicinal mushrooms on α-amylase and α-glucosidase-enzymes related to type 2 diabetes. S Afr J Bot 137:19–23. https://doi.org/10.1016/j.sajb.2020.09.039
Dimopoulou M, Kolonas A, Mourtakos S, Androutsos O, Gortzi O (2022) Nutritional composition and biological properties of sixteen edible mushroom species. Appl Sci 12:8074. https://doi.org/10.3390/app12168074
Gunasekara NW, Nanayakkara CM, Karunarathna SC, Wijesundera RL (2021) Nutritional aspects of three termitomyces and four other wild edible mushroom species from Sri Lanka. Chiang Mai J Sci 48:1236–1246
Ho L-H, Asyikeen Zulkifli N, Tan T-C (2020) Edible Mushroom: Nutritional Properties, Potential Nutraceutical Values, and Its Utilisation in Food Product Development. In: Kumar Passari A, Sánchez S (eds) An Introduction to Mushroom. IntechOpen
Hola B, Murshed R, Jbour M (2023) Chemical composition and antioxidant activity of some Syrian wild mushroom (Agaricus spp) strains. Sci Rep 13:15896. https://doi.org/10.1038/s41598-023-43265-w
Hou M, Sun W, Ma Y, Ye H, Zhai X, Yang X, Tang RJ, Teng SY, Wu R, Luo H (2024) Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages. Food Chem 454:139795. https://doi.org/10.1016/j.foodchem.2024.139795
Ismail GA, Gheda SF, Abo-Shady AM, Abdel-Karim OH (2020) In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes. Food Sci Technol 40:681–691. https://doi.org/10.1590/fst.15619
Izham I, Avin F, Raseetha S (2022) Systematic review: heat treatments on phenolic content, antioxidant activity, and sensory quality of Malaysian mushroom: oyster (Pleurotus spp.) and black jelly (Auricularia spp). Front Sustain Food Syst 6:882939. https://doi.org/10.3389/fsufs.2022.882939
Jacinto-Azevedo B, Valderrama N, Henríquez K, Aranda M, Aqueveque P (2021) Nutritional value and biological properties of Chilean wild and commercial edible mushrooms. Food Chem 356:129651. https://doi.org/10.1016/j.foodchem.2021.129651
Jaeger H, Janositz A, Knorr D (2010) The Maillard reaction and its control during food processing. The potential of emerging technologies. Pathol Biol 58:207–213. https://doi.org/10.1016/j.patbio.2009.09.016
Kaewnarin K, Suwannarach N, Kumla J, Lumyong S (2016) Phenolic profile of various wild edible mushroom extracts from Thailand and their antioxidant properties, anti-tyrosinase and hyperglycaemic inhibitory activities. J Funct Foods 27:352–364. https://doi.org/10.1016/j.jff.2016.09.008
Kayode RMO, Olakulehin TF, Adedeji BS, Oladimeji A, Aliyu TH, Badmos A (2015) Evaluation of amino acid and fatty acid profiles of commercially cultivated oyster mushroom (Pleurotus sajor-caju) grown on gmelina wood waste. Niger Food J 33:18–21. https://doi.org/10.1016/j.nifoj.2015.04.001
Ketemepi HK, Awang MAB, Seelan JSS, Mohd Noor NQI (2024) Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review. Future Foods 9:100359. https://doi.org/10.1016/j.fufo.2024.100359
Kim D, Park J, Kim JH, Han C, Yoon JH, Kim N, Seo JH, Lee CH (2006) Flavonoids as mushroom tyrosinase inhibitors: A fluorescence quenching study. J Agric Food Chem 54:935–941. https://doi.org/10.1021/jf0521855
Kozarski M, Klaus A, Jakovljevic D, Todorović N, Vunduk J, Petrović P, Nikšić M, Vrvić M, Griensven L (2015) Antioxidants of edible mushrooms. Molecules 20:19489–19525. https://doi.org/10.3390/molecules201019489
Kumar K, Mehra R, Guiné RPF, Lima MJ, Kumar N, Kaushik R, Ahmed N, Yadav AN, Kumar H (2021) Edible mushrooms: A comprehensive review on bioactive compounds with health benefits and processing aspects. Foods 10:1–22. https://doi.org/10.3390/foods10122996
Kumar N, Goel N (2019) Phenolic acids: natural versatile molecules with promising therapeutic applications. Biotechnol Rep 24:1–10. https://doi.org/10.1016/j.btre.2019.e00370
Li J, Ma J, Fan S, Mi S, Zhang Y (2022) Comparison of the nutritional and taste characteristics of 5 edible fungus powders based on the composition of hydrolyzed amino acids and free amino acids. J Food Qual 2022:1–10. https://doi.org/10.1155/2022/3618002
Liga S, Paul C, Péter F (2023) Flavonoids: overview of biosynthesis, biological activity, and current extraction techniques. Plants 12:2732. https://doi.org/10.3390/plants12142732
Lin CP, Liu YH, Wang SY, Tai TC, Tsai SY (2023) Thermal stability and characteristics of Enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis. J Therm Anal Calorim 148:6807–6818. https://doi.org/10.1007/s10973-023-12247-5
Min Z, Chunli L, Xiaolin D (2005) Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Dry Technol 23:1119–1125. https://doi.org/10.1081/DRT-200059145
Motta C, Castanheira I, Gonzales GB, Delgado I, Torres D, Santos M, Matos AS (2019) Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and Quinoa. J Food Compos Anal 76:58–65. https://doi.org/10.1016/j.jfca.2018.10.001
Mwangi RW, Macharia JM, Wagara IN, Bence RL (2022) The antioxidant potential of different edible and medicinal mushrooms. Biomed Pharmacother 147:112621. https://doi.org/10.1016/j.biopha.2022.112621
Nakagawa K, Chantanuson R, Boonarsa P, Seephua N, Siriamornpun S (2024) Meat analogue Preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique. Food Chem: X 22:101402. https://doi.org/10.1016/j.fochx.2024.101402
Ng ZX, Tan WC (2017) Impact of optimised cooking on the antioxidant activity in edible mushrooms. J Food Sci Technol 54:4100–4111. https://doi.org/10.1007/s13197-017-2885-0
Pedrosa MM, Guillamón E, Arribas C (2021) Autoclaved and extruded legumes as a source of bioactive phytochemicals: A review. Foods 10:379. https://doi.org/10.3390/foods10020379
Phuseerit O, Chumroenphat T (2023) Physicochemical, bioactive compounds and antioxidant activities of sweet red corn under different drying methods. Not Bot Horti Agrobo 51:13301. https://doi.org/10.15835/nbha51313301
Qin L, Fu Y, Yang F, Chang Z, Zou C, Gao H, Jiang D, Jia C (2022) Effects of polysaccharides autoclave extracted from flammulina velutipes mycelium on freeze-thaw stability of Surimi gels. LWT-Food Sci Technol 169:113941. https://doi.org/10.1016/j.lwt.2022.113941
Ragaee S, Seetharaman K, Abdel-Aal E-SM (2014) The impact of milling and thermal processing on phenolic compounds in cereal grains. Crit Rev Food Sci Nutr 54:837–849. https://doi.org/10.1080/10408398.2011.610906
Raghavendra VB, Venkitasamy C, Pan Z, Nayak C (2017) Functional foods from mushroom. In: Gupta VK, Treichel H, Shapaval V (Olga) (eds) et al. (eds) Microbial functional foods and nutraceuticals, 1st edn. Wiley, pp 65–91
Rajarathnam S, Bano Z, Steinkraus KH (1989) Pleurotus mushrooms. Part III. Biotransformations of natural lignocellulosic wastes: commercial applications and implications. Crit Rev Food Sci Nutr 28:31–113. https://doi.org/10.1080/10408398909527491
Reddy SM (2015) Diversity and applications of mushrooms. In: Bahadur B, Venkat Rajam M, Sahijram L, Krishnamurthy KV (eds) Plant biology and biotechnology. Springer India, New Delhi, pp 231–261
Reid T, Munyanyi M, Mduluza T (2017) Effect of cooking and preservation on nutritional and phytochemical composition of the mushroom Amanita Zambiana. Food Sci Nutr 5:538–544. https://doi.org/10.1002/fsn3.428
Saensouk S, Senavongse R, Papayrata C, Chumroenphat T (2022) Evaluation of color, phytochemical compounds and antioxidant activities of mulberry fruit (Morus Alba L.) during ripening. Horticulturae 8:1146. https://doi.org/10.3390/horticulturae8121146
Schutte M, Hayward S, Manley M (2024) Nonenzymatic Browning and antioxidant properties of thermally treated cereal grains and end products. J Food Biochem 2024:1–20. https://doi.org/10.1155/2024/3865849
Sifat N, Lovely F, Zihad SMNK, Hossain MG, Shilpi JA, Grice ID, Mubarak MS, Uddin SJ (2020) Investigation of the nutritional value and antioxidant activities of common Bangladeshi edible mushrooms. Clin Phytosci 6:88. https://doi.org/10.1186/s40816-020-00235-3
Siti-Nuramira J, Farhana R, Nabil S, Jafari SM, Raseetha S (2022) Impact of drying methods on the quality of grey (Pleurotus Sajor caju) and Pink (Pleurotus djamor) oyster mushrooms. Food Measure 16:3331–3343. https://doi.org/10.1007/s11694-022-01435-w
Somdee T, Kraiklang R, Mahaweerawat C, Yangyuen S, Mahaweerawat U, Chumroenphat T, Somdee T (2020) Amino acid, phytochemical compositions and antioxidant activity of inky cap mushroom (Coprinus radiata). Asian J Chem 33:53–56. https://doi.org/10.14233/ajchem.2021.22928
Tamanna N, Mahmood N (2015) Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. Int J Food Sci 2015:1–6. https://doi.org/10.1155/2015/526762
Wang L, Dong J, Zhu Y, Shen R, Li-gen W, Zhang K (2021) Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of Quinoa (Chenopodium Quinoa Willd.) protein isolates. Int J Food Sci Tech 56:709–720. https://doi.org/10.1111/ijfs.14706
Weltgesundheitsorganisation FAO, Vereinte Nationen (ed) (2007) Protein and amino acid requirements in human nutrition: report of a joint WHO/. FAO/UNU Expert Consultation;., WHO, Geneva. [Geneva, 9–16 April 2002]
Wu G (2016) Dietary protein intake and human health. Food Funct 7:1251–1265. https://doi.org/10.1039/C5FO01530H
Yang R-L, Li Q, Hu Q-P (2020) Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods. Sci Rep 10:121. https://doi.org/10.1038/s41598-019-56901-1
Zhao J, Wang T, Zhang C, Xing H, Yan J, Gan B (2023) A comparative analysis of the Umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro. LWT-Food Sci Technol 176:114522. https://doi.org/10.1016/j.lwt.2023.114522
Zhou J, Chen M, Wu S, Liao X, Wang J, Wu Q, Zhuang M, Ding Y (2020) A review on mushroom-derived bioactive peptides: Preparation and biological activities. Food Res Int 134:109230. https://doi.org/10.1016/j.foodres.2020.109230
Cosmetic Science and Spa Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, Thailand