Brazilian Agricultural Research Corporation, Embrapa Agroenergy, W3 Norte, PqEB, Brasília, DF 70770‑901, Brazil.
Federal University of Lavras, Department of Biology, Lavras, Minas Gerais, Brazil.
Food Chem. 2022 Apr 16;374:131740. doi: 10.1016/j.foodchem.2021.131740. Epub 2021 Dec 2.
Agaricus subrufescens has emerged as an important culinary-medicinal mushroom over the last decades. Efforts have been dedicated to upgrade the A. subrufescens productive process via strain selection and cultivation scaling-up. However, little is known on the influence of those variables on the metabolite profiles and nutraceutical properties of this mushroom. In this work, the effects of outdoor versus indoor cultivation on the metabolite profiles of five commercial strains of A. subrufescens were investigated by untargeted metabolomics. UHPLC-MS coupled to multivariate data analysis revealed that the concentration of several metabolites with reported health-related properties as well as related to taste and browning varied significantly between strains and were affected by the cultivation system in a strain-dependent manner. Data suggest that increasing the production scale by means of indoor cultivation may decrease the nutraceutical quality of some A. subrufescens strains while also affecting taste and browning susceptibility to different extents.
过去几十年来，红绒盖牛肝菌已成为一种重要的食用药用蘑菇。人们一直致力于通过菌株选择和培养规模化来提高红绒盖牛肝菌的生产工艺。然而，对于这些变量对这种蘑菇的代谢物谱和营养特性的影响知之甚少。在这项工作中，通过非靶向代谢组学研究了室外和室内栽培对五种商业红绒盖牛肝菌菌株代谢物谱的影响。超高效液相色谱-质谱联用与多元数据分析表明，具有报道的与健康相关的特性以及与味道和褐变相关的几种代谢物的浓度在菌株之间差异显著，并且受培养系统以菌株依赖性的方式影响。数据表明，通过室内栽培来提高生产规模可能会降低一些红绒盖牛肝菌菌株的营养品质，同时也会在不同程度上影响味道和褐变的易感性。
