Comparative study of protein pattern changes and mineral composition in cultivated and newly domesticated wild Flammulina velutipes

作     者：Hashemian SM Pourianfar HR Rezaeian S-H 

作者机构：Department of ChemistryFerdowsi University of MashhadMashhadIran Industrial Fungi Biotechnology Research DepartmentResearch Institute for Industrial BiotechnologyAcademic Center for EducationCulture and Research(ACECR)Khorasan Razavi Province BranchP.O.Box:91775-1376Mashhad-Iran 

出 版 物：《Studies in Fungi》 (真菌研究（英文）)

年 卷 期：2019年第4卷第1期

页      面：282-291页

学科分类：09[农学] 0901[农学-作物学] 

基　　金：financed by Academic Center for Education Culture and Research(ACECR) Iran(code number:6003)granted to S-H Rezaeian 

主　　题：Developmental stages Nutritional elements PAGE Protein content SDS Wild mushrooms 

摘      要：A wild strain of Flammulina velutipes indigenous to Iran has been recently adapted for artificial cultivation,requiring nutritional information in order to improve its utilization as a medicinal-culinary ***,the current study aimed to evaluate protein profile of this domesticated wild *** strain over six different developmental stages,in comparison with a commercially cultivated strain of *** macro-and microelements were also investigated in the mature sporomes cultivated in a lignocellulosic substrate composed of 40%wheat straw+40%sawdust+18%wheat bran+1%lime+1%*** lowest and highest amounts of protein were observed in primordia(33%of dry matter)and sporomes picked at the third or fifth day of harvesting(57%of dry matter),respectively(p≤0.05),followed by an obvious decrease in protein content at the late stages of harvesting(p≤0.05).Further SDS-PAGE analyses revealed that the protein molecular mass increased from less than 30 kDa in primordia to 235 kDa in mature ***,no significant difference in protein profiling was noticed between the wild and the reference strains of any given stage(p≥0.05).While nutritional elements such as K,P and Mg were found at 886.9,745.2,and 142.7 mg/100 g of dry weight,respectively,no heavy metals was found at levels higher than the provisional maximum tolerable intake in the *** study may be considered an initial step towards recognition of the wild *** as a non-toxic functional food,warranting further proteomics studies.