title: Nonvolatile Taste Components and Antioxidant Properties of Fruiting Body and Mycelium with High Ergothioneine Content from the Culinary-Medicinal Golden Oyster Mushroom Pleurotus citrinopileatus (Agaricomycetes).
abstract: Pleurotus citrinopileatus mycelium was prepared with high ergothioneine (Hi-Ergo) content and its proximate composition, nonvolatile taste components, and antioxidant properties were studied. The ergothioneine contents of fruiting bodies and Hi-Ergo and regular mycelia were 3.89, 14.57, and 0.37 mg/g dry weight, respectively. Hi-Ergo mycelium contained more dietary fiber, soluble polysaccharides, and ash but less carbohydrates, reducing sugar, fiber, and fat than regular mycelium. However, Hi-Ergo mycelium contained the smallest amounts of total sugars and polyols (47.43 mg/g dry weight). In addition, Hi-Ergo mycelium showed the most intense umami taste. On the basis of the half-maximal effective concentration values obtained, the 70% ethanolic extract from Hi-Ergo mycelium showed the most effective antioxidant activity, reducing power, and scavenging ability, whereas the fruiting body showed the most effective antioxidant activity, chelating ability, and Trolox-equivalent antioxidant capacity. Overall, Hi-Ergo mycelium could be beneficially used as a food-flavoring material or as a nutritional supplement.
authors.affiliation: Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, Republic of China; NCHU-UCD Plant and Food Biotechnology Program, Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, Republic of China; Agricultural Biotechnology Center, NCHU, Taiwan, R.O.C.
authors.forename: Shin-Yi
authors.initials: SY
authors.lastname: Lin
authors.affiliation: The Experimental Forest Management Office, NCHU, Taichung, Taiwan, R.O.C.
authors.forename: Shih-Chang
authors.initials: SC
authors.lastname: Chien
authors.affiliation: Department of Forestry, National Chung Hsing University, Taichung, Taiwan, Republic of China.
authors.forename: Sheng-Yang
authors.initials: SY
authors.lastname: Wang
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, R.O.C.; NCHU-UCD Plant and Food Biotechnology Center, National Chung Hsing University, Taichung, Taiwan, R.O.C.; Agricultural Biotechnology Center, National Chung Hsing University, Taiwan, R.O.C.
authors.forename: Jeng-Leun
authors.initials: JL
authors.lastname: Mau
mesh_terms: D000596:Amino Acids / Q000737:chemistry / Q000145:classification; D000975:Antioxidants / Q000737:chemistry*; D004875:Ergosterol / Q000737:chemistry; D048690:Fruiting Bodies, Fungal / Q000737:chemistry*; D025282:Mycelium / Q000737:chemistry*; D009711:Nucleotides / Q000737:chemistry; D020076:Pleurotus / Q000737:chemistry*; D013649:Taste
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D009711:Nucleotides; D004875:Ergosterol