Reis Filipa S, Barros Lillian, Martins Anabela, Vasconcelos M Helena, Morales Patricia, Ferreira Isabel C F R
Mountain Research Center (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Apartado 1172, Bragança 5301-855, Portugal.
Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n, Madrid E-28040, Spain.
Molecules. 2016 Feb 20;21(2):246. doi: 10.3390/molecules21020246.
This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources--their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties.
软牛肝菌（Leccinum molle (Bon) Bon）和狐牛肝菌（Leccinum vulpinum Watling），均采自布拉干萨（葡萄牙东北部）郊区。对这两个物种的营养成分（即游离糖、脂肪酸和维生素）、非营养成分（即酚类和其他有机酸）以及抗氧化活性进行了分析和表征。据我们所知，此前尚未对这些物种进行过化学表征和生物活性方面的研究。因此，本研究旨在增加有关可食用蘑菇物种的现有信息，并强调保护真菌资源的另一个重要因素——它们作为营养保健品/药物化合物来源的潜力。总体而言，这两个物种的营养成分相似，脂肪含量低，主要游离糖为果糖、甘露醇和海藻糖，单不饱和脂肪酸和多不饱和脂肪酸含量高。它们还含有生物活性化合物，即酚类（如没食子酸、原儿茶酸和对羟基苯甲酸）和有机酸（如柠檬酸和富马酸），并具有抗氧化特性。
