In vivo Evaluation of the Proteins in the Cultivated Mushrooms
- *Corresponding Author:
- El-Khateeb MA
National Research Center
Water Pollution Control Department, Dokki, Cairo, Egypt
E-mail: [email protected]
Received date: March 26, 2012; Accepted date: November 28, 2012; Published date: November 30, 2012
Citation: Al-Enazi MM, El-Bahrawy AZ, El-Khateeb MA (2012) In vivo Evaluation of the Proteins in the Cultivated Mushrooms. J Nutr Food Sci 2:176. doi: 10.4172/2155-9600.1000176
Copyright: © 2012 Al-Enazi MM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Chemical and biological assays were performed with freeze-dried samples of the cultivated mushroom A.
brunnescens. Dried fruitbodies were subjected to proximate analysis and protein, carbohydrates, fat, moisture, ash, and amino acid contents were determined. The mushroom fruitbodies were found to contain 39.5% protein, 2.0% fat, 39.2% carbohydrates and 9.5% ash, on dry weight basis. Furthermore, the amino acid analysis showed that mushroom contains all the essential amino acids, and the limiting amino acid is methionine, with an amino acid score of 51.2. Diets containing 10% mushroom protein resulted in Protein Efficiency Ratio (PER) of 1.5 and Net Protein Ratio (NPR) of 0.74, compared with values for casein of 2.7% and 2.4%, respectively. No significant differences were observed between the weights of the pancreas, spleen and livers of the mushroom protein-fed rats and caseinfed rats. In addition, mushroom was found to be a good source of protein, iron, magnesium, phosphorus, thiamin, riboflavin, niacin, and vitamin C.