Qiu Zhiheng, Ren Shuhua, Zhao Jiazhi, Cui Lingxiu, Li Hongpeng, Jiang Bei, Zhang Miao, Shu Lili, Li Tianlai
Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China.
Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China.
Front Nutr. 2024 Jan 5;10:1326461. doi: 10.3389/fnut.2023.1326461. eCollection 2023.
is a highly prized edible mushroom and is widely consumed for its distinctive taste and texture. The stipe of is significantly lower in priced compared to the pileus. The aim of this study was to conduct a comprehensive comparative analysis of the nutritional and biological properties between the pileus and stipe of . The results revealed that the stipe exhibited comparable levels of various nutrients and bioactive compounds to those found in the pileus. The stipe showed significantly higher levels of crude dietary fiber, various mineral elements, vitamins, amino acids, 5'-nucleotides, fatty acids, and specific sugars. Additionally, it also demonstrated significant abundance in bioactive compounds such as total flavonoids and ergothioneine. Overall, our study provides valuable insights into unlocking further knowledge about 's nutritional composition while highlighting its potential health benefits associated with different parts of this highly esteemed edible mushroom.
是一种备受珍视的可食用蘑菇，因其独特的味道和质地而被广泛食用。与菌盖相比，菌柄的价格要低得多。本研究的目的是对该蘑菇的菌盖和菌柄之间的营养和生物学特性进行全面的比较分析。结果表明，菌柄中各种营养素和生物活性化合物的水平与菌盖中的相当。菌柄中的粗膳食纤维、各种矿物质元素、维生素、氨基酸、5'-核苷酸、脂肪酸和特定糖类的含量明显更高。此外，它还含有大量生物活性化合物，如总黄酮和麦角硫因。总体而言，我们的研究为进一步了解该蘑菇的营养成分提供了有价值的见解，同时突出了其与这种备受推崇的可食用蘑菇不同部位相关的潜在健康益处。
