Free Amino Acids in Three Species Cultivated on Agricultural and Agro-Industrial By-Products

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2020 Sep 5

PMID 32887476

Citations 11

Authors

Dimitra Tagkouli

Andriana Kaliora

Georgios Bekiaris

Georgios Koutrotsios

Margarita Christea

Georgios I Zervakis

Nick Kalogeropoulos

Affiliations

Soon will be listed here.

Abstract

Previous studies have demonstrated the feasibility of employing by-products of the olive and wine sectors for the production of mushrooms with enhanced functionalities. In this work we investigated the influence of endogenous and exogenous factors on free amino acids (FAAs) profile of , and mushrooms produced on wheat straw (WS), alone or mixed with grape marc (GM), and on by-products of the olive industry (OL). Overall, 22 FAAs were determined in substrates and mushrooms, including all the essential amino acids, the neurotransmitter γ-aminobutyric acid (GABA) and ornithine. On a dry weight (dw) basis, total FAAs ranged from 17.37 mg/g in to 130.12 mg/g in samples, with alanine, leucine, glutamine, valine and serine predominating. Similar distribution patterns were followed by the monosodium glutamate (MSG)-like, sweet and bitter FAAs. Significant differences in FAAs level were observed among the species examined and among the cultivation substrates used. Principal Component Analysis (PCA) performed on the entire FAAs profile of six strains, clearly separated from and , in accordance to their phylogenetic affinity. This is the first report of FAAs in

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