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Nutritional and enzymatic potential of the Lentinula edodes strains

Author: 
Maiara Andrade de Carvalho Sousa, Lívia Martinez Abreu Soares Costa, Taisa de Carvalho Malantrucco, Thiago Souza Pereira, Sabrina Carvalho Bastos and Eustáquio Souza Dias
Subject Area: 
Life Sciences
Abstract: 

The species Lentinula edodes, also known as shiitake, presents marked utilization of cuisine and is one of the mushrooms most consumed in the world, due to the several functional properties such as anti-tumoral and hypocholesterolemic as well as its anti-microbial and antioxidant action. Nevertheless, its nutritional value is variable according to the strain, processing after harvest, developmental stage of the basidiome and of the growing substrate. Thus, the present work intended to evaluate the centesimal composition, antioxidant activity and lectin content of six strains of Lentinula edodes grown on substrate containing meals and sawdust and also to determine the enzymes present in the fruiting bodies (or fruit bodies) after harvest which can influence the browning and senescence of the mushroom. In the experiment, six strains of Lentinula edodes (LE1, LE2, LE3, LE4, LE5 e LE6) were utilized and the centesimal composition, antioxidant activity (DPPH), tyrosinase activity and laccase activity of the samples were evaluated. Strain LE6 stood out nutritionally, nevertheless, as that strain presented greater laccase activity, it may be subjected to a faster browning of mushrooms. The antioxidant activity of strain LE4 was greater, so, those two lines can be selected for future genetic breeding program.

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