title: Comparison of Free Total Amino Acid Compositions and Their Functional Classifications in 13 Wild Edible Mushrooms.
abstract: Thirteen popular wild edible mushroom species in Yunnan Province,Boletus bicolor,Boletus speciosus,Boletus sinicus,Boletus craspedius,Boletus griseus,Boletus ornatipes,Xerocomus,Suillus placidus,Boletinus pinetorus,Tricholoma terreum,Tricholomopsis lividipileata,Termitomyces microcarpus, andAmanita hemibapha, were analyzed for their free amino acid compositions by online pre-column derivazation reversed phase high-performance liquid chromatography (RP-HPLC) analysis. Twenty free amino acids, aspartic acid, glutamic acid, serine, glycine, alanine, praline, cysteine, valine, methionine, phenylalanine, isoleucine, leucine, lysine, histidine, threonine, asparagines, glutamine, arginine, tyrosine, and tryptophan, were determined. The total free amino acid (TAA) contents ranged from 1462.6 mg/100 g inB. craspediusto 13,106.2 mg/100 g inT. microcarpus. The different species showed distinct free amino acid profiles. The ratio of total essential amino acids (EAA) to TAA was 0.13-0.41. All of the analyzed species showed high contents of hydrophobic amino acids, at 33%-54% of TAA. Alanine, cysteine, glutamine, and glutamic acid were among the most abundant amino acids present in all species. The results showed that the analyzed mushrooms possessed significant free amino acid contents, which may be important compounds contributing to the typical mushroom taste, nutritional value, and potent antioxidant properties of these wild edible mushrooms. Furthermore, the principal component analysis (PCA) showed that the accumulative variance contribution rate of the first four principal components reached 94.39%. Cluster analysis revealed EAA composition and content might be an important parameter to separate the mushroom species, andT. microcarpusandA. hemibaphashowed remarkable EAA content among the 13 species.
authors.affiliation: Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China. lpsun@kmust.edu.cn.
authors.forename: Liping
authors.initials: L
authors.lastname: Sun
authors.affiliation: Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China. kgqml2012@163.com.
authors.forename: Qiuming
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China. baochangjun77@163.com.
authors.forename: Changjun
authors.initials: C
authors.lastname: Bao
authors.affiliation: Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China. fanjian@kmust.edu.cn.
authors.forename: Jian
authors.initials: J
authors.lastname: Fan
mesh_terms: D000363:Agaricales / Q000737:chemistry* / Q000145:classification*; D000409:Alanine / Q000032:analysis / Q000145:classification; D000596:Amino Acids / Q000032:analysis* / Q000145:classification*; D002851:Chromatography, High Pressure Liquid; D056148:Chromatography, Reverse-Phase; D003545:Cysteine / Q000032:analysis / Q000145:classification; D018698:Glutamic Acid / Q000032:analysis / Q000145:classification; D005973:Glutamine / Q000032:analysis / Q000145:classification; D025341:Principal Component Analysis
chemical_list: D000596:Amino Acids; D005973:Glutamine; D018698:Glutamic Acid; D003545:Cysteine; D000409:Alanine
keywords: Yunnan; free amino acids; nutrition; principal component analysis; wild edible mushrooms