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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 374, APR 16 2022.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 18/21492-2 - Caracterização de biomoléculas de Agaricus subrufescens em diferentes condições de cultivo
• Beneficiário: Diego Cunha Zied
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 19/00419-8 - Caracterização de biomoléculas de Agaricus subrufescens em diferentes condições de cultivo
• Beneficiário: Wagner Goncalves Vieira Junior
• Modalidade de apoio: Bolsas no Brasil - Mestrado