Isolation and Structural Characterization of Melanins from Red and Yellow Varieties of .

Melanin is a complex natural pigment that imparts a variety of colors to the fruiting bodies of edible fungi, influencing both their nutritional quality and commercial value. is an emerging type of edible fungus that has been widely cultivated in recent years. It can be categorized into red and yellow varieties based on cap color, while its pigment characteristics remain unclear. In this study, the melanins from the two varieties were obtained using an alkaline extraction and acid precipitation method, followed by comprehensive characterization of their chemical properties and ultrastructural features. Both melanins displayed distinct absorption maxima at approximately 211 nm. The melanin extracted from the red variety consisted of 55.63% carbon (C), 7.40% hydrogen (H), 30.23% oxygen (O), 5.99% nitrogen (N), and 0.64% sulfur (S), whereas the yellow variety comprised 52.22% C, 6.74% H, 29.70% O, 5.91% N, and 0.99% S. Both types of melanin included eumelanin and phaeomelanin forms, with eumelanin being the predominant type. Variations in the quantities and relative proportions of eumelanin and phaeomelanin contributed to the observed color differences in the mushroom caps. Ultrastructural micrographs revealed the melanins were primarily localized in the cell wall, consistent with findings in other fungal species. These findings contribute valuable insights into fundamental knowledge and potential applications of mushroom pigments.