1. [Lipid content and fatty acid composition of the higher edible fungus--the oyster mushroom Pleurotus ostreatus (Fr.) Kummer]
E F Solomko, L P Panchenko, R K Sil'chenkova Prikl Biokhim Mikrobiol. 1984 Mar-Apr;20(2):273-9.
The content of free lipids in wild and cultivated plant bodies, as well as in the surface and deep mycelium of the higher edible basidiomycete Pleurotus ostreatus (Fr.) Kummer--Oyster mushroom--was studied. By means of GL chromatography fatty acids with the number of C atoms from 8 to 20 were identified. In plant bodies and mycelium of the Oyster mushroom unsaturated fatty acids preveil; the main portion falls to oleic acid (up to 56%).
3. Quantitative determination of the free amino acids and their derivatives in the common edible mushroom, Agaricus bisporus
Y Oka, H Tsuji, T Ogawa, K Sasaoka J Nutr Sci Vitaminol (Tokyo). 1981;27(3):253-62. doi: 10.3177/jnsv.27.253.
Nitrogen in the ethanol extract of the fruiting bodies of the common edible mushroom, Agaricus bisporus, accounted for about 60% of the total nitrogen of the fruiting bodies, and about 70% of the ethanol-extractable nitrogen was attributable to the free amino acids and their derivatives. Identification and quantitative determination of the free amino acids and their derivatives contained in this fraction were performed after group separation. Of the 44 ninhydrin-positive compounds detected, alanine, glutamic acid, proline and arginine were the most predominant protein amino acids occurring in the free form, and ornithine, N-(gamma-L-glutamyl)-4-hydroxyaniline and gamma-aminobutyric acid were the most plentiful non-protein amino acids. An analytical method of the aromatic compounds characteristic of the mushroom is also described.
