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Food Chem. 2016 Nov 15;211:83-91. doi: 10.1016/j.foodchem.2016.05.032. Epub 2016 May 6.

Nutritional composition of boletus mushrooms from Southwest China and their antihyperglycemic and antioxidant activities.

Author information

1
Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China; College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
2
College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
3
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
4
Key Laboratory of Animal Disease-Resistance Nutrition, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China. Electronic address: dwchen@sicau.edu.cn.

Abstract

Thirteen samples representing five species were collected from different provinces of Southwest China, and their chemical composition, antihyperglycemic activity, and antioxidant activity were evaluated. These mushrooms had high crude protein (21.72-30.59g/100g dw) and total carbohydrate (49.18-62.58g/100g dw) contents, but low crude fat contents (1.96-7.87g/100g dw). They also accumulated notable quantities of potassium, zinc, sodium, magnesium and copper from the soil. The potassium content, in particular, was 18.75-39.21 times that found in the soil at the collection site. The natural habitat of these mushrooms, especially the mineral content of the soil, seems to have more influence on the mineral content of these mushrooms than their species. Most of the samples possessed antihyperglycemic and antioxidant activities. Suillellus luridus showed the highest antioxidant activity and antihyperglycemic activities, suggesting that S. luridus shows potential for development as a dietary nutritional supplement.

KEYWORDS:

Antihyperglycemic activity; Antioxidant activity; Boletus; Nutritional composition

PMID:
27283610
DOI:
10.1016/j.foodchem.2016.05.032
[Indexed for MEDLINE]

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