In vivo protein quality evaluation of champignon do Brasil (Agaricus brasiliensis Wasser et al.)
Keywords:
Agaricus brasiliensis, Experimental Diets, Nutrition assessmentAbstract
Objective
The present work describes the biological evaluation of an experimental diet containing Champingnon do Brasil (Agaricus brasiliensis) as the main protein source for a rat experimental model.
Methods
For this purpose, 24 21-day-old male Wistar rats were divided into 3 groups of 8 animals each and were fed with a standard casein diet or an experimental Agaricus diet both with 10% protein and isoenergetic or a very low protein diet. A biological assay was done for 28 days by determining the concentration of nitrogen in the urine and stools and calculating the Food Efficiency Ratio (weight gain divided by food intake), Protein Efficiency Ratio (weight gain divided by protein intake), Net Protein Ratio (corrected weight gain divided by protein intake) and True Digestibility.
Results
The results showed that when Champignon do Brasil was used as the only source of protein in the diet, the Protein Quality indices were low (Food Efficiency Ratio=0.08, Protein Efficiency Ratio=0.92 and Net Protein Ratio=3.00) when compared with the standard casein diet (Food Efficiency Ratio=0.30, Protein Efficiency Ratio=3.05 and Net Protein Ratio=4.21). The indices obtained for Agaricus were comparable to some plant protein sources and can be explained by the first and second limiting amino acids, lysine and leucine, respectively.
Conclusion
The data show that Agaricus brasiliensis is a good source of protein when combined with other vegetables that are common in the typical Brazilian diet.
References
Chang ST, Miles PG. Edible mushrooms and their cultivation. Boca Raton: CRC Press; 1989.
Wasser PS, Weis AL. Medicinal properties of substances occurring in higher Basidiomycetes mushrooms: current perspectives (Review). Int J Med Mushrooms. 1999; 1(1):31-62.
Wasser PS, Didukh MY, Amazonas MALA, Nevo E, Stamets P, Eira AF. Is a widely cultivated culinarymedicinal Royal Sun Agaricus (the Himematsutake mushroom) indeed Agaricus blazei Murrill? Int J Med Mushrooms. 2005; 7(3):507-511.
Kawagishi H, Inagaki R, Kanao T, Mizuno T. Fractionation and antitumor activity of the water-insoluble residue of Agaricus blazei fruiting bodies. Carbohyd Res. 1989; 186(3): 267-73.
Mizuno M, Morimoto M., Minato K-I, Tsuchida H. Polysaccharides from Agaricus blasei stimulate lymphocyte T-cell subsets in mice. Biosci Biotechnol Biochem. 1998; 62(3):434-7.
Ito H, Shimura K, Itoh H, Kawade M. Antitumor effects of a new polysaccharide-protein complex (ATOM) prepared from Agaricus blazei (Iwade strain 101) ‘Himematsutake’ and its mechanisms in tumor-bearing mice. Anticancer Res. 1997; 17(3A):277–84.
Stamets P. Call it Himematsutake or call it the Almond Portobello: it’s special. Mushroom J. 2000; 18(3):10-3.
Stijve T, Amazonas MALA. Agaricus blazei Murrill, un nouveau champignon gourmet et medicament qui nous vient du Brésil. Misc Mycol. 2001; 69(1): 41-7.
Stijve T, Amazonas MALA. L’Agaric royal: culture, goût et santé! Champignons Magazine. 2002; 30(1):26-7.
Stijve T, Amazonas MALA, Giller V. Flavour and taste components of Agaricus blazei ss. Heinem. A New Gourmet and Medicinal Mushroom. Dtsch Lebensm Rundsch. 2002; 98(12):448-53.
Miles PG, Chang ST. Mushroom biology: concise basics and current developments. Singapore: World Scientific; 1997.
Chang S-T, Mshigeni KE. Mushrooms and human health: their growing significance as potent dietary supplements. Namibia: University of Namibia, 2001.
Dabbour, IR, Takruri HR. Protein digestibility using corrected amino acid score method (PDCAAS) of four types of mushrooms grown in Jordan. Plant Foods Hum Nutr. 2002; 57(1):13-24.
Schaafsma, G. The protein digestibility-corrected amino acid score (PDCAAS): a concept for describing protein quality in foods and food ingredients: a critical review. J AOAC Intern. 2005; 88(3):988-94.
Reeves PG, Nielsen FH, Fahey GC. AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition Ad Hoc Writing Committee on the reformulation of the AIN-76A rodent diet. J Nutr. 1993; 123(11):1939-51.
Association of Official Analytical Chemists. Official Methods of Analysis. 16th ed. Washington (DC); 1995.
Voragen F, Beldman G, Schols H. Chemistry and enzymology of pectins. In: McCleary V, Prosky L. Advanced dietary fibre technology. London: Blackwell Science; 2001. p.379-98.
Bender AE, Doell BH. Note on the determination of net protein utilization by carcass analysis. Brit J Nutr. 1957; 11(1):138-43.
Henley EC, Kuster JM. Protein quality evaluation by protein digestibility-corrected amino acid scoring. Food Technol. 1994; 4(1):74-7.
Fujihara S, Kasuga A, Aoyagi Y, Sugahara T. Nitrogen-to-protein conversion factors for some common edible mushrooms. J Food Sci. 1995;
(5):1045-7. 21. Sgarbieri VC. Alimentação e nutrição: fator de saúde e desenvolvimento. São Paulo: Almed; 1987.
Braga LGT, Lopes DC, Costa NMB, Pereira JS, Teixeira MP. Uso de ratos de laboratório para determinar o valor nutritivo do milho em diversos níveis de carunchamento. R Bras Zootec. 2003; 32(2):331-6.
Glória EC, Almeida NAV, Costa ASV, Junior EH, Martins SL, Paula H, et al. Avaliação protéica de uma nova multimistura com base no milho QPM 473. Rev Nutr. 2004; 17(3):379-85.
Dabbour IR, Takruri HR. Protein quality of four types of edible mushrooms found in Jordan. Plant Foods Hum Nutr. 2002; 57(1):1-11.
Pires CV, Oliveira, MGA, Rosa, JC, Costa NMB. Qualidade nutricional e escore químico de aminoácidos de diferentes fontes protéicas. Ciênc Tecnol Aliment. 2006; 26(1):179-87.
Pereira CAS, Costa NMB. Proteínas do feijão preto sem casca: digestibilidade em animais convencionais e isentos de germes (germ-free). Rev Nutr. 2002; 15(1):5-14.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Gilberto Simeone HENRIQUES, Maria Lúcia Ferreira SIMEONE, Maria Angela Lopes de Almeida AMAZONAS
This work is licensed under a Creative Commons Attribution 4.0 International License.
