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<p>This study investigated the influence of protein extraction methods (boiling and autoclaving) on the chemical composition and biological activities of <i>Coprinopsis radiata</i> mushroom. The amino acid profiles, phenolic acids, flavonoids, sugars, antioxidant activities (DPPH and FRAP assays), and enzyme inhibition (α-glucosidase and α-amylase) were assayed. Results showed significant variations based on the extraction methods. Autoclaving yielded the highest essential amino acids including isoleucine (1130.9&#xa0;µg/g DW) and tryptophan (742.2&#xa0;µg/g DW) due to protein breakdown under high temperature and pressure. Boiled samples demonstrated greater antioxidant properties with DPPH value 828.2&#xa0;mg AS/100&#xa0;g DW. By contrast, autoclaving enhanced total phenolic acids (39.9&#xa0;mg/100&#xa0;g DW) and flavonoids (3.9&#xa0;mg/100&#xa0;g DW). Boiled sample exhibited the highest α-glucosidase (87.8%) and α-amylase inhibition (35.5%). The correlation analysis revealed significant relationships between specific chemical components and bioactivities, indicating the critical role of amino acids, phenolic acids, and flavonoids in enhancing enzyme inhibitory and antioxidant activities. These findings highlight the importance of selecting appropriate extraction methods to optimize the health benefits of <i>C. radiata</i>, contributing valuable insights for the development of functional foods and nutraceuticals.</p>

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Comparative study on amino acids, polyphenols and biological activity of Coprinopsis radiata (a mushroom) with different protein extraction methods

  • 期刊论文

  • 发表日期：

    2025年6月23日

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  • Theeraphan Chumroenphat,
  • Onanong Phuseerit

摘要

This study investigated the influence of protein extraction methods (boiling and autoclaving) on the chemical composition and biological activities of Coprinopsis radiata mushroom. The amino acid profiles, phenolic acids, flavonoids, sugars, antioxidant activities (DPPH and FRAP assays), and enzyme inhibition (α-glucosidase and α-amylase) were assayed. Results showed significant variations based on the extraction methods. Autoclaving yielded the highest essential amino acids including isoleucine (1130.9 µg/g DW) and tryptophan (742.2 µg/g DW) due to protein breakdown under high temperature and pressure. Boiled samples demonstrated greater antioxidant properties with DPPH value 828.2 mg AS/100 g DW. By contrast, autoclaving enhanced total phenolic acids (39.9 mg/100 g DW) and flavonoids (3.9 mg/100 g DW). Boiled sample exhibited the highest α-glucosidase (87.8%) and α-amylase inhibition (35.5%). The correlation analysis revealed significant relationships between specific chemical components and bioactivities, indicating the critical role of amino acids, phenolic acids, and flavonoids in enhancing enzyme inhibitory and antioxidant activities. These findings highlight the importance of selecting appropriate extraction methods to optimize the health benefits of C. radiata, contributing valuable insights for the development of functional foods and nutraceuticals.