Chitin content of cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes

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Abstract

The chitin contents of pileus and stipes of fruit bodies of Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes (shii take) were determined and compared. The fruit bodies of different, common varieties of the cultivated mushroom species were taken from Hungarian and German large-scale farming. The analytical procedure was carried out on the powder of cleaned, dried and milled pileus and stipes. The pileus of A. bisporus variety 'K-23' showed a significant decrease (p < 0.05) during the cultivation's flushes (breaks), 1-3, while the chitin level of stipes seemed to be constant. The other analysed A. bisporus varieties (var. '158', 'K-7', 'Sylvan A-15', 'Sylvan 608', and Le Lion C-9) had practically the same chitin levels. This indicates that the chitin content is a stable characteristic of the species and there are no significant differences between the different varieties. The chitin levels of pileus and stipes were not significantly different (for A. bisporus, 6.68 and 7.25) but showed significant differences for P. ostreatus (p < 0.05) and L. edodes (p < 0.001). In the case of the latter two species, the pileus had the higher and the stipe the lower chitin content. The presented data confirm that a mushroom saprotrophic (A. bisporus) had higher chitin level than had the wood-rotting ones (P. ostreatus, L. edodes).

Original languageEnglish
Pages (from-to)6-9
Number of pages4
JournalFood Chemistry
Volume102
Issue number1
DOIs
Publication statusPublished - Jan 1 2007

Keywords

  • Agaricus bisporus
  • Chitin
  • Fruit body
  • Lentinula edodes
  • Pileus
  • Pleurotus ostreatus
  • Stipe

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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