Authors: Tingyong Ming Jingjing Li Peng Huo Yanlin Wei Xinhua Chen
Publish Date: 2014/02/16
Volume: 7, Issue: 9, Pages: 1816-1823
Abstract
Free amino acids are closely related to the savory taste and beneficial effects of mushrooms A novel sensitive and selective LCMS/MS method was developed on the simultaneous determination of 20 free protein amino acids as well as 22 nonprotein amino acids in Russula griseocarnosa at different stages of maturity by stable isotope isobaric tags for relative and absolute quantitation iTRAQ labeled The results indicated that the content of total free amino acids increased slightly from 1988 mg/g dry weight DW at stage 1 to 2057 mg/g DW at stage 2 and then dramatically decreased to 1442 mg/g DW at stage 3 The MSGlike components including aspartic and glutamic acids were downtrend with the development of fruiting bodies The contents of monosodium glutamatelike components were in the range of 099–228 mg/g DW and lower than those of sweet components 261–435 mg/g DW or bitter components 189–339 mg/g DW Contents of total tasteless components fluctuated in the range of 037–061 mg/g DW Glutamine glutamic acid and alanine were the most predominant protein amino acids occurring in the free form and argininosuccinic acid γaminonbutyric acid βalanine and Lornithine were the most plentiful nonprotein amino acids Furthermore it could be noted that the quantitative differences in free amino acids between individuals at the same stages of maturity become larger with the development of fruiting bodies Our findings provide further evidence regarding the selection of appropriate stages of maturity of R griseocarnosa for its nutritional value and beneficial effectsTingyong Ming declares that he has no conflict of interest Jingjing Li declares that she has no conflict of interest Peng Huo declares that she has no conflict of interest Yanlin Wei declares that she has no conflict of interest Xinhua Chen declares that he has no conflict of interest This article does not contain any studies with human or animal subjects
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