Outdoor versus indoor cultivation: Effects on the metabolite profile of Agaricus subrufescens strains analyzed by untargeted metabolomics

Author(s)

Silva, Caio de Oliveira Gorgulho ^{[1, 2]} ; Cunha, Joice Raisa Barbosa ^[3] ; Conceicao, Aparecido Almeida ^[4] ; Almeida, Euziclei Gonzaga ^[4] ; Zied, Diego Cunha ^[5] ; Junior, Wagner Goncalves Vieira ^[6] ; Dias, Eustaquio Souza ^[3] ; Isikhuemhen, Omoanghe S. ^[7] ; Abdelnur, Patricia Verardi ^[1] ; Siqueira, Felix Goncalves de ^[1]

Affiliation

^[1] Brazilian Agr Res Corp, Embrapa Agroenergy, W3 Norte Pqeb, BR-70770901 Brasilia, DF - Brazil

^[2] Tech Univ Denmark, Prot Chem & Enzyme Technol Sect, Dept Biotechnol & Biomedicine, DTU Bioengn, DK-2800 Lyngby - Denmark

^[3] Univ Fed Lavras, Dept Biol, Lavras, MG - Brazil

^[4] Univ Fed Mato Grosso, Inst Biosci, Dept Bot & Ecol, Cuiaba, MG - Brazil

^[5] Univ Estadual Paulista UNESP, Fac Ciencias Agr Tecnol FCAT, Rod Cmte Joao Ribeiro Barros, Km 651, BR-17900000 Dracena, SP - Brazil

^[6] Univ Estadual Paulista UNESP, Fac Ciencias Agr & Vet FCAV, Sao Paulo - Brazil

^[7] North Carolina Agr & Tech State Univ, Dept Nat Resources & Environm Design, 1601 East Market St, Greensboro, NC 27411 - USA

• Document type: Journal article
• Source: Food Chemistry; v. 374, APR 16 2022.
• Web of Science Citations: 0

Abstract

Agaricus subrufescens has emerged as an important culinary-medicinal mushroom over the last decades. Efforts have been dedicated to upgrade the A. subrufescens productive process via strain selection and cultivation scalingup. However, little is known on the influence of those variables on the metabolite profiles and nutraceutical properties of this mushroom. In this work, the effects of outdoor versus indoor cultivation on the metabolite profiles of five commercial strains of A. subrufescens were investigated by untargeted metabolomics. UHPLC-MS coupled to multivariate data analysis revealed that the concentration of several metabolites with reported healthrelated properties as well as related to taste and browning varied significantly between strains and were affected by the cultivation system in a strain-dependent manner. Data suggest that increasing the production scale by means of indoor cultivation may decrease the nutraceutical quality of some A. subrufescens strains while also affecting taste and browning susceptibility to different extents. (AU)

• FAPESP's process: 18/21492-2 - Characterization of biomolecules of Agaricus subrufescens in different cultivation conditions
• Grantee: Diego Cunha Zied
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/00419-8 - Characterization of biomolecules of Agaricus subrufescens in different culture conditions
• Grantee: Wagner Goncalves Vieira Junior
• Support Opportunities: Scholarships in Brazil - Master