In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom Article Swipe
Guilherme Coelho Lopes dos Reis
,
Bruno Martins Dala Paula
,
Olga Luisa Tavano
,
Letícia Rocha Guidi
,
Helena Teixeira Godoy
,
Maria Beatriz Abreu Glória
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1016/j.foodres.2020.109616
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1016/j.foodres.2020.109616
Mushrooms are significant sources of amino acids and bioactive amines; however, their bioaccessibility can be affected by processing and during in vitro digestion. Fresh Agaricus bisporus mushroom was submitted to cooking and canning and samples were submitted to in vitro gastric and gastric-intestinal digestions. An UHPLC method was used for the simultaneous determination of 18 free amino acids, 10 biogenic amines and ammonia in the samples. Fresh mushroom contained 14 free amino acids, with predominance of alanine and glutamic acid; spermidine was the only amine detected; and ammonia was also detected. Spermidine levels were not affected by cooking, but there was a significant loss (14%) after canning. Spermidine levels were not affected by the in vitro gastric and intestinal digestion, suggesting full bioaccessibility. There was a significant decrease on total amino acids levels after cooking and canning, with higher losses for aspartic and glutamic acids in cooked and for aspartic acid and valine in canned mushrooms. After the in vitro gastric and intestinal digestions, the total levels of amino acids increased and two additional amino acids (arginine and methionine) were detected. During in vitro digestion many of the amino acids were released mainly in the intestinal phase. After in vitro digestion, amino acids per gram of protein of mushrooms are adequate for most FAO amino acid pattern for adults. Multivariate analysis confirmed that protein hydrolysis in processed mushrooms is higher in intestinal phase. Bioaccessibility data for spermidine in A. bisporus is a novelty and increase the value of this food.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.foodres.2020.109616
- https://www.sciencedirect.com/science/article/pii/S0963996920306414?via%3Dihub
- OA Status
- bronze
- Cited By
- 29
- References
- 52
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3047169160
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3047169160Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.foodres.2020.109616Digital Object Identifier
- Title
-
In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroomWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2020Year of publication
- Publication date
-
2020-08-03Full publication date if available
- Authors
-
Guilherme Coelho Lopes dos Reis, Bruno Martins Dala Paula, Olga Luisa Tavano, Letícia Rocha Guidi, Helena Teixeira Godoy, Maria Beatriz Abreu GlóriaList of authors in order
- Landing page
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https://doi.org/10.1016/j.foodres.2020.109616Publisher landing page
- PDF URL
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https://www.sciencedirect.com/science/article/pii/S0963996920306414?via%3DihubDirect link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
-
bronzeOpen access status per OpenAlex
- OA URL
-
https://www.sciencedirect.com/science/article/pii/S0963996920306414?via%3DihubDirect OA link when available
- Concepts
-
Amino acid, Spermidine, Valine, Food science, Agaricus bisporus, Digestion (alchemy), Methionine, Chemistry, Mushroom, Biochemistry, Alanine, Lysine, Putrescine, Biology, Chromatography, EnzymeTop concepts (fields/topics) attached by OpenAlex
- Cited by
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29Total citation count in OpenAlex
- Citations by year (recent)
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2025: 6, 2024: 6, 2023: 7, 2022: 8, 2021: 2Per-year citation counts (last 5 years)
- References (count)
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52Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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