320
17.3.2 Amino Acids and Vitamins
The essential amino acids are vital for humans as they are not synthesized by the
body, therefore they are obtained from the food. Mushrooms are ideal source of
essential amino acids (Kıvrak et al. 2014). They contain all essential amino acid
along with few non-essential amino acid (Manzi et al. 1999). Free amino acid are
leading components of functionally active compounds, contributing for the unique
flavors of mushroom (Kalač 2009; Kıvrak et al. 2014). Research findings showed
the presence of 18 free amino acids in mushrooms which includes lysine, leucine,
isoleucine, tryptophan, threonine, valine, methionine, histidine and phenylalanine
from the class of essential amino acids and glycine, tyrosine, arginine, serine, aspartate, alanine, cysteine, glutamate and proline from non-essential amino acid group.
The content of major amino acids detected in beneficial mushrooms are shown in
Table 17.3. Boletus edulis, Clavulina rugosa, Lepista nuda, Cantharellus tubaeformis, Leucopaxillus giganteus, Hydnum repandum, Russula rosea and Tricholoma
saponaceum showed highest (18 known amino acids) diversity of amino acids,
whereas Inonotus obliquus showed the least (2 known amino acids) diversity of
amino acids (Ayaz et al. 2011). Usually, the number of amino acids in mushroom
varies between 14 and 18. Mushrooms, also known as a rich source of vitamins
especially riboflavin (B2), niacin (B3), folates (B9) and traces of vitamin A, B1, B5,
B12, C, D, and E in mushrooms (Anderson and Fellers 1942; Bernaś et al. 2006;
Cardwell et al. 2018; Jaworska et al. 2014).
17.4 Bioactive Components
Polysaccharides are one of the most common but potent compounds extracted from
mushrooms. All the polysaccharides present in mushrooms possess b-linked glucose backbone but vary from species to species on the basis of pattern and degree of
branching. Most common monosaccharides found in mushrooms are glucose, fructose, xylose, galactose, mannose, trehalose, arabinose, mannitol and rhamnose
(Valverde et al. 2015). The few types of polysaccharides detected in mushrooms are
homopolysaccharides, heteropolysaccharides (heteroploysaccharides grifloan and
lentinan), b-glucans type polysaccharides and Glucan-protein complex, respectively
(Lakhanpal 2014). Polysaccharides isolated from mushrooms are well studied for
their health benefits and also utilized to develop functional foods.
Lentinan, erothionine, ganoderan, pleuran, calocyban, schizophyllan and agaritine, proteoglycans are well studied polysaccharides, which are derived from
Lentinus edodes, Ganoderma lucidium, Pleurotus species, Calocybe indica,
Schizophyllum commune and Agaricus blazei, respectively (Badalyan 2014; Kim
et al. 2005; Villares et al. 2012). These polysaccharides has been reported with antioxidant, anti-tumor, immunomodulatory, anti-viral, anti-inflammatory, anti-fatigue
and anti-carcinogenic activities (Jeong et al. 2012; Kim et al. 2005; Liu et al. 2015;
S. Painuli et al.
17.3.2 Amino Acids and Vitamins
The essential amino acids are vital for humans as they are not synthesized by the
body, therefore they are obtained from the food. Mushrooms are ideal source of
essential amino acids (Kıvrak et al. 2014). They contain all essential amino acid
along with few non-essential amino acid (Manzi et al. 1999). Free amino acid are
leading components of functionally active compounds, contributing for the unique
flavors of mushroom (Kalač 2009; Kıvrak et al. 2014). Research findings showed
the presence of 18 free amino acids in mushrooms which includes lysine, leucine,
isoleucine, tryptophan, threonine, valine, methionine, histidine and phenylalanine
from the class of essential amino acids and glycine, tyrosine, arginine, serine, aspartate, alanine, cysteine, glutamate and proline from non-essential amino acid group.
The content of major amino acids detected in beneficial mushrooms are shown in
Table 17.3. Boletus edulis, Clavulina rugosa, Lepista nuda, Cantharellus tubaeformis, Leucopaxillus giganteus, Hydnum repandum, Russula rosea and Tricholoma
saponaceum showed highest (18 known amino acids) diversity of amino acids,
whereas Inonotus obliquus showed the least (2 known amino acids) diversity of
amino acids (Ayaz et al. 2011). Usually, the number of amino acids in mushroom
varies between 14 and 18. Mushrooms, also known as a rich source of vitamins
especially riboflavin (B2), niacin (B3), folates (B9) and traces of vitamin A, B1, B5,
B12, C, D, and E in mushrooms (Anderson and Fellers 1942; Bernaś et al. 2006;
Cardwell et al. 2018; Jaworska et al. 2014).
17.4 Bioactive Components
Polysaccharides are one of the most common but potent compounds extracted from
mushrooms. All the polysaccharides present in mushrooms possess b-linked glucose backbone but vary from species to species on the basis of pattern and degree of
branching. Most common monosaccharides found in mushrooms are glucose, fructose, xylose, galactose, mannose, trehalose, arabinose, mannitol and rhamnose
(Valverde et al. 2015). The few types of polysaccharides detected in mushrooms are
homopolysaccharides, heteropolysaccharides (heteroploysaccharides grifloan and
lentinan), b-glucans type polysaccharides and Glucan-protein complex, respectively
(Lakhanpal 2014). Polysaccharides isolated from mushrooms are well studied for
their health benefits and also utilized to develop functional foods.
Lentinan, erothionine, ganoderan, pleuran, calocyban, schizophyllan and agaritine, proteoglycans are well studied polysaccharides, which are derived from
Lentinus edodes, Ganoderma lucidium, Pleurotus species, Calocybe indica,
Schizophyllum commune and Agaricus blazei, respectively (Badalyan 2014; Kim
et al. 2005; Villares et al. 2012). These polysaccharides has been reported with antioxidant, anti-tumor, immunomodulatory, anti-viral, anti-inflammatory, anti-fatigue
and anti-carcinogenic activities (Jeong et al. 2012; Kim et al. 2005; Liu et al. 2015;
S. Painuli et al.