In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom

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dc.creatorGuilherme Coelho Lopes Reis
dc.creatorBruno Martins Dala-Paula
dc.creatorOlga Luísa Tavano
dc.creatorLetícia Rocha Guidi
dc.creatorHelena Teixeira Godoy
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-04-01T20:57:15Z
dc.date.accessioned2025-09-08T22:51:09Z
dc.date.available2022-04-01T20:57:15Z
dc.date.issued2020-11
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodres.2020.109616
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/1843/40708
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Aberto
dc.subjectNutrição
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCogumelos
dc.subject.otherDigestibility
dc.subject.otherBioaccessibility
dc.subject.otherEssential amino acids
dc.subject.otherProcessing
dc.subject.otherGlutamic acid
dc.subject.otherSpermidine
dc.subject.otherPolyamines
dc.titleIn vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom
dc.typeArtigo de periódico
local.citation.epage8
local.citation.spage1
local.citation.volume137
local.description.resumoMushrooms are significant sources of amino acids and bioactive amines; however, their bioaccessibility can be affected by processing and during in vitro digestion. Fresh Agaricus bisporus mushroom was submitted to cooking and canning and samples were submitted to in vitro gastric and gastric-intestinal digestions. An UHPLC method was used for the simultaneous determination of 18 free amino acids, 10 biogenic amines and ammonia in the samples. Fresh mushroom contained 14 free amino acids, with predominance of alanine and glutamic acid; spermidine was the only amine detected; and ammonia was also detected. Spermidine levels were not affected by cooking, but there was a significant loss (14%) after canning. Spermidine levels were not affected by the in vitro gastric and intestinal digestion, suggesting full bioaccessibility. There was a significant decrease on total amino acids levels after cooking and canning, with higher losses for aspartic and glutamic acids in cooked and for aspartic acid and valine in canned mushrooms. After the in vitro gastric and intestinal digestions, the total levels of amino acids increased and two additional amino acids (arginine and methionine) were detected. During in vitro digestion many of the amino acids were released mainly in the intestinal phase. After in vitro digestion, amino acids per gram of protein of mushrooms are adequate for most FAO amino acid pattern for adults. Multivariate analysis confirmed that protein hydrolysis in processed mushrooms is higher in intestinal phase. Bioaccessibility data for spermidine in A. bisporus is a novelty and increase the value of this food.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996920306414?via%3Dihub

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