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Food Chem. 2014 Dec 1;164:211-8. doi: 10.1016/j.foodchem.2014.05.023. Epub 2014 May 16.

Compositional analysis of the fruiting body of transgenic Flammulina velutipes producing resveratrol.

Author information

1
Department of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe, Guangzhou 510640, China; China National Engineering Research Center of Juncao Technology, China; Institute of Biomass Research, South China Agricultural University, Guangzhou 510640, China.
2
Department of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe, Guangzhou 510640, China; China National Engineering Research Center of Juncao Technology, China; Institute of Biomass Research, South China Agricultural University, Guangzhou 510640, China. Electronic address: linjf@scau.edu.cn.
3
Department of Bioengineering, College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe, Guangzhou 510640, China; China National Engineering Research Center of Juncao Technology, China; Institute of Biomass Research, South China Agricultural University, Guangzhou 510640, China. Electronic address: guolq@scau.edu.cn.

Abstract

Two strains of transgenic Flammulina velutipes TF71 and TF7H with 4cl and rs genes with the capability to produce resveratrol were obtained. In the nutrition assessment and analysis of transgenic strain and original strain (F7), the amino acid composition and proximate compositions of fruiting bodies were determined by amino acid automatic instrument and standard methods of the Association of Official Analytical Chemists (AOAC), while 4-coumaric acid, total flavonoids, and resveratrol were extracted by ethyl acetate and quantified by HPLC. Results indicated that significant differences were observed in proximate composition and amino acid between transgenic and original strains, but these detected components were within the normal ranges reported for F. velutipes. Total flavonoids and 4-coumaric acid contents of transgenic strains are lower than F7. Most important of all, resveratrol has been detected from TF71 and TF7H fruiting body but not found in F7, which was firstly produced by a transgenic mushroom.

KEYWORDS:

Composition analysis; Flammulina velutipes; Fruiting body; Resveratrol

PMID:
24996326
DOI:
10.1016/j.foodchem.2014.05.023
[Indexed for MEDLINE]

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