Characterization of two Tunisian strains of culinary oyster mushroom Pleurotus eryngii : Differences in the biopolymer composition

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43930795" target="_blank" >RIV/60461373:22330/24:43930795 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/24:100275

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S088915752400334X" target="_blank" >https://www.sciencedirect.com/science/article/pii/S088915752400334X</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2024.106300" target="_blank" >10.1016/j.jfca.2024.106300</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characterization of two Tunisian strains of culinary oyster mushroom Pleurotus eryngii : Differences in the biopolymer composition

Popis výsledku v původním jazyce

Two Tunissian strains of oyster mushrooms, identified as Pleurotus eryngii var. elaeoselini and var. ferulae, were investigated as promising for agricultural biodiversity based on the biopolymer composition of the mycelia, liquid cultural filtrate, and fruiting bodies. Results reveal the differences for these varieties in protein and Dglucan contents. The first strain exhibited high level of proteins in its fruiting bodies (17.7% w/w), while the second strain showed a high amount of fruiting body D-glucans (28.08% dry matter). Water-soluble polysaccharide fractions were isolated from the cultural filtrate of mycelia and fruiting bodies. Monosaccharide composition and linkages, FTIR, and NMR spectra of all these fractions confirmed the prevalence of alpha-D-mannan or mannogalactan over D-glucans. The cultural filtrate of Pleurotus eryngii var. elaeoselini was rich in alpha-D-mannan, while the mannogalactan was observed only in fruiting bodies of this strain. By contrast, Pleurotus eryngii var. ferulae provided a mixture of these two polysaccharides at different proportions both in cultural filtrate and fruiting bodies. The markedly diverse distribution of potential nutraceutical proteins and polysaccharides makes these two Pleurotus eryngii strains promising for increasing agricultural biodiversity in Tunisia and, generally, the North African region.

Název v anglickém jazyce

Characterization of two Tunisian strains of culinary oyster mushroom Pleurotus eryngii : Differences in the biopolymer composition

Popis výsledku anglicky

Two Tunissian strains of oyster mushrooms, identified as Pleurotus eryngii var. elaeoselini and var. ferulae, were investigated as promising for agricultural biodiversity based on the biopolymer composition of the mycelia, liquid cultural filtrate, and fruiting bodies. Results reveal the differences for these varieties in protein and Dglucan contents. The first strain exhibited high level of proteins in its fruiting bodies (17.7% w/w), while the second strain showed a high amount of fruiting body D-glucans (28.08% dry matter). Water-soluble polysaccharide fractions were isolated from the cultural filtrate of mycelia and fruiting bodies. Monosaccharide composition and linkages, FTIR, and NMR spectra of all these fractions confirmed the prevalence of alpha-D-mannan or mannogalactan over D-glucans. The cultural filtrate of Pleurotus eryngii var. elaeoselini was rich in alpha-D-mannan, while the mannogalactan was observed only in fruiting bodies of this strain. By contrast, Pleurotus eryngii var. ferulae provided a mixture of these two polysaccharides at different proportions both in cultural filtrate and fruiting bodies. The markedly diverse distribution of potential nutraceutical proteins and polysaccharides makes these two Pleurotus eryngii strains promising for increasing agricultural biodiversity in Tunisia and, generally, the North African region.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1910209" target="_blank" >QK1910209: Výzkum a vývoj produkce léčivých hub v ČR a jejich inovativní aplikace ve funkčních potravinách</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ISSN

0889-1575

e-ISSN

1096-0481

Svazek periodika

132

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

—

Kód UT WoS článku

001247316800001

EID výsledku v databázi Scopus

2-s2.0-85194182222