Abstract
Objective: In this paper amino acid profile of Lentinus sajor-caju (Fr.) Fr., a basidiomycetous mushroom has been investigated.Methods: During the evaluation 15 amino acids (lysine, aspartic acid, serine, threonine, glutamic acid, cysteine, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine and histidine) were determined from the dried sample of Lentinus sajor-caju by following the standard technique of biochemistry using ion-exchange chromatography.Results: The total amino acid content has been evaluated at 18.82 g/100g. Amongst the evaluated amino acids, exogenous amino acid lysine (6.66 g/100g) is preponderantly present in comparison to all other amino acids. The essential amino acid (EAA) index (44.64%) and biological value (BV=36.93%) has also been determined for the examined sample.Conclusion: Lentinus sajor-caju (Fr.) Fr. is a potential source of quality protein with a substantial proportion of exogenous and endogenous amino acids.
Highlights
Mushrooms have been recognized for their nutritional and nutraceutically properties because of their inherent composition
From the dried sample of Lentinus sajor-caju in all 15 amino acids were quantified following standard biochemical procedure [28]
Alanine, cysteine, phenylalanine, leucine and histidine were present in large amounts while isoleucine, tyrosine, glycine, valine and methionine in reduced amount
Summary
Mushrooms have been recognized for their nutritional and nutraceutically properties because of their inherent composition They are rich in essential nutrients including carbohydrates, proteins, vitamins, minerals, antioxidants and variety of bioactive components [1,2,3,4]. Lentinus sajor-caju (Fr.) Fr. is one such mushroom which is widely consumed in India [22, 23] and abroad [24, 25] It is a basidiomycetous mushroom which grows in great abundance on dead and fallen branches, tree trunks and even on buried roots [26]. It is of common occurrence in the foot hills of North-West India and is being collected locally for consumption. As to look into its culinary credentials amino acid profiling was done from the dried sporophores of the mushroom obtained in the laboratory through cultivation
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