Agaricus bisporus and its in vitro culture as a source of indole compounds released into artificial digestive juices

作者：Muszynzka Bozena^*; Kala Katarzyna; Sulkowska Ziaja Katarzyna; Krakowska Agata; Opoka Wlodzimierz

来源：Food Chemistry, 2016, 199: 509-515.

DOI：10.1016/j.foodchem.2015.12.041

• Agaricus bisporus
• Artificial gastric juices
• Indole compounds
• In vitro culture
• Zinc

The popularity of Agaricus bisporus results not only from the quality of the flavors, but also from the content of many substances of therapeutic properties. This paper presents a study on RP-HPLC determination of the content of indole compounds released from the lyophilized biomass from in vitro cultures of A. bisporus into artificial digestive juices at 37 degrees C. A. bisporus in vitro cultures were grown on media enriched with zinc salts. The release of 5-hydroxy-L-tryptophan and L-tryptophan was found in the greatest number of samples. The content of 5-hydroxy-L-tryptophan in the investigated samples ranged from 86.62 to 531 mg/100 g d.w. The amount of L-tryptophan was determined within the range of 1.63-4.68 mg/100 g d.w. and for melatonin 0.43-0.64 mg/100 g d.w. It was demonstrated for the first time that in vitro cultures of A. bisporus release indole compounds in conditions simulating the human digestive tract.

• 出版日期2016-5-15