Mushrooms: A rich source of the antioxidants ergothioneine and glutathione.

Autor: Kalaras MD; Center for Plant and Mushroom Foods for Health, Department of Food Science, The Pennsylvania State University, 202 Rodney A. Erickson Food Science Building, University Park, PA 16802, United States. Electronic address: mdk219@psu.edu., Richie JP; Department of Public Health Sciences, The Pennsylvania State University College of Medicine, 500 University Drive, Hershey, PA 17033, United States. Electronic address: jrichie@psu.edu., Calcagnotto A; Department of Public Health Sciences, The Pennsylvania State University College of Medicine, 500 University Drive, Hershey, PA 17033, United States. Electronic address: acalcagnotto44@gmail.com., Beelman RB; Center for Plant and Mushroom Foods for Health, Department of Food Science, The Pennsylvania State University, 202 Rodney A. Erickson Food Science Building, University Park, PA 16802, United States. Electronic address: rbb6@psu.edu.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Oct 15; Vol. 233, pp. 429-433. Date of Electronic Publication: 2017 Apr 20.
DOI: 10.1016/j.foodchem.2017.04.109
Abstrakt: While mushrooms are the highest dietary source for the unique sulfur-containing antioxidant ergothioneine, little is known regarding levels of the major biological antioxidant glutathione. Thus, our objectives were to determine and compare levels of glutathione, as well as ergothioneine, in different species of mushrooms. Glutathione levels varied >20-fold (0.11-2.41mg/gdw) with some varieties having higher levels than reported for other foods. Ergothioneine levels also varied widely (0.15-7.27mg/gdw) and were highly correlated with those of glutathione (r=0.62, P<0.001). Both antioxidants were more concentrated in pileus than stipe tissues in selected mushrooms species. Agaricus bisporus harvested during the third cropping flush contained higher levels of ergothioneine and glutathione compared to the first flush, possibly as a response to increased oxidative stress. This study demonstrated that certain mushroom species are high in glutathione and ergothioneine and should be considered an excellent dietary source of these important antioxidants.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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