Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms

0567738 - FGÚ 2024 RIV GB eng J - Článek v odborném periodiku
Martínez-Ramírez, Felipe - Riečan, Martin - Čajka, Tomáš - Kuda, Ondřej
Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms.
LWT-Food Science and Technology. Roč. 173, 1 Jan (2023), č. článku 114311. ISSN 0023-6438. E-ISSN 1096-1127
Grant ostatní: AV ČR(CZ) LQ200111901
Program: Prémie Lumina quaeruntur
Institucionální podpora: RVO:67985823
Klíčová slova: chemotaxonomy * FAHFA * lipidomics * mushroom
Obor OECD: Mycology
Impakt faktor: 6, rok: 2022
Způsob publikování: Open access
https://doi.org/10.1016/j.lwt.2022.114311

Edible mushrooms are consumed worldwide. The overall amount of lipids in mushrooms is small and consists of complex lipids, such as triacylglycerols, phospholipids, and sterols. Nutritional studies have outlined the lipid compositions of mushrooms but have not analyzed their fatty acid esters of hydroxy fatty acid (FAHFA) profiles. FAHFAs are a class of anti-inflammatory and antidiabetic lipids frequently found in human food. This study aimed to characterize the FAHFA profiles of various edible mushrooms. Using a liquid chromatography-mass spectrometry-based lipidomics approach, we identified 34 FAHFAs in seven members of the fungal order Agaricales, also known as gilled mushrooms. Linoleic acid (LA)-containing FAHFAs were the most abundant among all the species. Shiitake (Lentinula edodes) and enokitake (Flammulina velutipes) mushrooms showed the most divergent FAHFA profiles, being rich in short-chain FAHFAs and very long-chain FAHFAs, respectively. The brown (Hypsizygus tessulatus) and white (Hypsizygus ulmarius) varieties of shimeji have closely related FAHFA compositions and quantities of FAHFA diversity can be used for chemo-taxonomic classification of the mushroom family, similar to mitochondrial (mt)DNA information. Adding mushrooms to the diet provides several micronutrients, including FAHFAs, with minimal impact on the overall calories from fat.
Trvalý link: https://hdl.handle.net/11104/0341654