Artigo
Measurement of β-glucan and other nutritional characteristics in distinct strains of agaricus subrufescens mushrooms
Registro en:
TOLEDO, R. C. C. et al. Measurement of β-glucan and other nutritional characteristics in distinct strains of agaricus subrufescens mushrooms. African Journal of Biotechnology, [S.l.], v. 12, n. 43, p. 6203-6209, Oct. 2013.
Autor
Toledo, Rômulo César Clemente
Carvalho, Maiara Andrade
Lima, Luiz Carlos Oliveira
Vilas-Boas, Eduardo Valério de Barros
Dias, Eustáquio Souza
Institución
Resumen
β-Glucan is a polysaccharide with anticancer properties, and it is present in the mushroom Agaricus
subrufescens. The aim of this study was to compare two analytical methods to quantify β-glucan in
mushrooms and analyze the nutritional characteristics, the concentration of phenolic compounds and
the mineral composition, for A. subrufescens strains. An enzymatic extraction was performed, and β-
glucan was quantified by spectrophotometry and high performance liquid chromatography (HPLC). No
significant differences were found between the two methods of quantification of β-glucan. The CS7 and
CS10 strains were found to have greater amounts of β-glucan, similar to the levels found in Pleurotus
eryngii and Pleurotus-sajor-caju. Pleurotus ostreatus and Lentinula edodes samples contained even
higher amounts of β-glucan. Significant differences were found in the nutritional characteristics for all
parameters assessed, except for fat content. There was no difference between the strains with regard to
phenolic compounds or certain mineral components. Fresh A. subrufescens mushrooms are not
considered to be a high-protein food. However, they are a good source of fiber and minerals, in addition
to being low in fat. Spectrophotometry presents the advantages of being quicker and lower in cost; this
technique may be suggested as the standard for measurement of the β-glucan.