Edible Mushrooms: Chemical Composition and Nutritional Value

EDIBLE MUSHROOMS

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EDIBLE MUSHROOMS

Chemical Composition

and Nutritional Value

PAVEL KALAČ

Professsor of Agricultural Chemistry,

University of South Bohemia,

České Budějovice, Czech Republic

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ISBN: 978-0-12-804455-1

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To my family for steady support and understanding.

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CONTENTS

Preface xi

Acknowledgments xiii

Biography xv

List of Figures xvii

List of Tables xix

1. Introduction 1

1.1 Basic Mycological Terms 4

References 6

2. Proximate Composition and Nutrients 7

2.1 Dry Matter, Proximate Composition, and Energy Value 7

2.2 Proteins 19

2.3 Lipids 22

2.4 Carbohydrates and Dietary Fiber 32

2.4.1 Sugars 33

2.4.2 Polysaccharides and Dietary Fiber 41

2.5 Major Minerals 45

2.6 Vitamins and Provitamins 49

2.6.1 Fat-Soluble Vitamins and Provitamins 49

2.6.2 Water-Soluble Vitamins 57

References 60

3. Minor Constituents 71

3.1 Taste and Flavor Components 71

3.1.1 Taste 76

3.1.2 Flavor 82

3.2 Pigments 87

3.3 Aliphatic Acids 88

3.4 Phenolic Compounds 90

3.5 Sterols 102

3.6 Indole Compounds 103

3.7 Purine Compounds 107

3.8 Biogenic Amines and Polyamines 108

viii Contents

3.9 Trace Elements 111

3.9.1 Statutory Limits 111

3.9.2 The Effects of Environmental Factors on Trace Elements

in Fruit Bodies 112

3.9.3 Main Trace Elements 115

3.9.3.1 Aluminum 116

3.9.3.2 Arsenic 117

3.9.3.3 Cadmium 118

3.9.3.4 Chromium 119

3.9.3.5 Cobalt 119

3.9.3.6 Copper 119

3.9.3.7 Iodine 120

3.9.3.8 Iron 120

3.9.3.9 Lead 120

3.9.3.10 Mercury 121

3.9.3.11 Nickel 122

3.9.3.12 Selenium 122

3.9.3.13 Zinc 123

3.9.4 Trace Elements with Limited Data 123

3.9.5 Concluding Remarks 124

References 125

4. Health-Stimulating Compounds and Effects 137

4.1 Antioxidants 138

4.2 Beta-Glucans 140

4.3 Carbohydrates as a Potential Source of Prebiotics 142

4.4 Proteins with Specific Biological Roles 143

4.4.1 Lectins 143

4.4.2 Hemolysins 144

4.5 Lovastatin 145

4.6 Eritadenine 146

4.7 Gamma-Aminobutyric Acid 147

4.8 Ergothioneine 147

References 150

5. Detrimental Compounds and Effects 155

5.1 Potentially Procarcinogenic Compounds 155

5.1.1 Agaritine 156

5.1.2 Gyromitrin 158

Contents ix

5.2 Formaldehyde 159

5.3 Nicotine 160

5.4 Coprine 161

5.5 Xenobiotics 161

5.6 Nitrates 164

5.7 Radioactivity 165

5.7.1 Radioactivity Units and Legislation 166

5.7.2 Natural Radionuclides 167

5.7.3 Anthropogenic Radionuclides 168

5.7.4 Mushroom Radioactivity After the Chernobyl Disaster 169

5.7.5 Radioactivity Burden from Mushroom Consumption 172

5.7.6 Radiocesium in Game-Feeding Mushrooms 173

5.8 Detrimental Effects of Tricholoma equestre 174

5.9 Allergy and Adverse Dermal and Respiratory Reactions to Mushrooms 175

5.10 Microbial Load and Safety of Fresh Mushrooms 176

References 177

6. Conclusions 181

6.1 Proximal Composition and Nutrients 182

6.2 Minor Constituents 183

6.3 Health-Stimulating Compounds and Effects 185

6.4 Detrimental Compounds and Effects 186

Appendix I: List of Abbreviations 187

Appendix II: Commonly Used Japanese Names of Mushrooms 189

Appendix III: Characteristics of the Main Fatty Acids Occurring in Mushroom Lipids 191

Index of Mushrooms Species 193

Subject Index 199

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xi

PREFACE

Wild-growing mushrooms have been a part of my life since early

childhood. A basket full of cepes and other valuable species was

prestigious for us country boys. We passed through forests very

early, even after daybreak. Our favorite dishes were only one of the

rewards. The mood of the temperate forests with their calm, vari￾ous aromas, and changeableness within a day and within seasons

together with the esthetic look of mushrooms in their natural envi￾ronment helped to form my stance in nature. Mushroom picking

has remained my tried and true recreational activity, until now.

During my academic work as a food and feed chemist, mush￾rooms have become a part of my research. To tell the truth, this

was never a funded project, it has only been a hobby. I have col￾lected literature for decades, being focused on the chemical com￾position and nutritional value of both wild and cultivated edible

mushrooms. And only in my senior age have I found the time

and the courage to turn the expanding, but until now dispersed,

information into a book. This book does not deal with medicinal

and toxic species because data on these self-standing topics have

already been collected.

Although written primarily for nutritionists and mushroom pro￾ducers, it is my hope that this book will prove useful for students of

food and human nutrition sciences and for mushroom fanciers.

Pavel Kalač

September 30, 2015

In České Budějovice

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xiii

ACKNOWLEDGMENTS

I am particularly indebted to my colleagues Professor Martin

Křížek, for his encouragement, Iveta Štefanová, MSc, for draw￾ing chemical formulas and schemes, and Dr. Martin Šeda, for his

help during communication with the editors. Mushroom images

provided by Dr. Jan Borovička, Dr. Eva Dadáková, and Dr. Ivan

Jablonský are acknowledged. Moreover, I highly appreciate the

attitude and help of the Elsevier editors Ms. Nina Bandeira and

Ms. Ana Claudia Abad Garcia.

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