Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

From the paper

Abstract

The amino acid profiles and fatty acid composition of Agrocybe chaxingu were studied to evaluate the nutritional value of this species. The most abundant essential amino acid and non-essential amino acid were leucine and glutamate, respectively. The fruiting body of A. chaxingu contained 0.61g leucine/100g of edible weight, while those of Pleurotus ostreatus and Flammulina velutipes contained 0.53g and 0.38g leucine/100g of edible weight, respectively. The content of glutamate ranged from 1.00 to 1.20g/100g of edible weight. Total amount of the essential amino acids of A. chaxingu (2.70g/100g of edible weight) was higher than those of the P. ostreatus and F. velutipes used in this study. Linoleic acid, a polyunsaturated fatty acid, was the major component in A. chaxingu (69.3% of total fatty acids), and the second highest component of fatty acids was palmitic acid (13.7%). The amount of MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in the fruiting body of A. chaxingu was 5.0% and 69.3% of the total fatty acid content, respectively.