Differences in Antioxidants, Polyphenols, Protein Digestibility and Nutritional Profile between Ganoderma lingzhi from Industrial Crops in Asia and Ganoderma lucidum from Cultivation and Iberian Origin

Foods

Juan A. Oria-de-Rueda-Salgueiro¹  Veronica Garcia-Recio²  Damian Cordoba-Diaz²  María V. Ozcariz-Fermoselle³  María del P. Jiménez-López⁴  Raúl Fraile-Fabero⁴  Tomás Girbés-Juan⁴ 

[1] Departamento Ciencias Agroforestales, ETSIIAA, Universidad de Valladolid, Av. Madrid, 57, 34004 Palencia, Spain;Departamento Farmacia Galénica y Tecnología Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal, s/n, 28040 Madrid, Spain;Departamento Ingeniería Agrícola y Forestal, ETSIIAA, Universidad de Valladolid, Av. Madrid, 57, 34004 Palencia, Spain;Departamento Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Av. Ramón y Cajal, 7, 47005 Valladolid, Spain;

关键词: Ganoderma lingzhi;    Ganoderma lucidum;    phenols;    protein electrophoresis;    protein digestibility;    nutritional analysis;   

DOI  :  10.3390/foods10081750

来源: DOAJ

【 摘 要 】

Carpophores of Ganoderma lingzhi (GZ) from industrial crops in China were analysed and compared with carpophores of three Iberian strains of cultivated Ganoderma lucidum (GL) (Aveiro, Madrid, Palencia) previously genetically characterized. The genetic determination of all the fungi in the study coincided with the identification provided by the companies and entities that supplied the samples. Cultivation time ranged between 107 and 141 days. The analysis of total phenol content showed to be 56.8% higher for GL from Palencia than for GZ. Intraspecific variation was a maximum of 56% from GL. The content of antioxidants, both intraspecific and interspecific, was found to be strain-dependent with a maximum variation of 78.5%. The nutritional analysis shows that there are differences in dietary fiber, protein, ash and sodium content between GL and GZ. In fatty acids analysis, only trans fatty acids showed significant differences, being higher in GL. Protein profile and digestibility of GZ and GL-Madrid mushroom proteins were evaluated by digestion with simulated gastric fluid and were different. The two species were perfectly differentiated according to their protein profile. These results should be considered for nutritional and industrial applications.

【 授权许可】

Unknown