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, and Amanita 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 in B. craspedius to 13,106.2 mg/100 g in T. 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, and T. microcarpus and A. hemibapha showed remarkable EAA content among the 13 species.
Highlights
Mushrooms have long been favored as highly tasty, nutritive, and health-promoting foods [1,2,3].While preferred to cultivated fungi, wild growing mushrooms are collected and consumed as a delicacy worldwide for their specific aroma and texture [4]
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
The 13 wild edible mushroom species studied in this paper, such as Suillus placidus (Spl), Boletinus pinetorus (Bpi), Tricholoma terreum (Tte), Tricholomopsis lividipileata (Tli), Termitomyces microcarpus (Tmi), Amanita hemibapha (Ahe), are considered the most delicious mushrooms by indigenous peoples for soup or fried with excess oil and salt for long-term consumption
Summary
While preferred to cultivated fungi, wild growing mushrooms are collected and consumed as a delicacy worldwide for their specific aroma and texture [4]. They are an attractive source of food flavoring materials in soups and sauces due to their umami or palatable taste [5]. Yunnan Province is located in southwestern China, with an area of 394,000 km and an elevation of 76.4–6740 m. Yunnan Province is a specific region abundant in wild mushrooms and over 880 species are identified as being edible, which accounts for 80% of the edible species
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