ISSN 2415-8860 (online), ISSN 0372-4123 (print)
logoUkrainian Botanical Journal
  • 2 of 6
Ukr. Bot. J. 2021, 78(5): 327–334
Fungi and Fungi-like Organisms

Fatty acid profile of an indigenous strain of Lentinus sajor-caju (Basidiomycota)

Lata1, Atri N.S.2

The aim of the present study was to investigate the fatty acid composition of an indigenous strain of Lentinus sajor-caju collected in the wild and cultivated under laboratory conditions. This edible mushroom is widely consumed in different parts of the world. The study revealed the presence of 26 fatty acids, including saturated fatty acids (SFA-27.69%), monounsaturated fatty acids (MUFA-5.42%), and polyunsaturated fatty acids (PUFA-65.06%) in varying quantities ranging from 0.01% to 60.62%. Amongst the estimated fatty acids, linoleic acid (60.62%) was preponderantly present in comparison to all other fatty acids. Palmitic acid (17.6%) was found to be the second and oleic acid (3.95%) the third most abundant fatty acid in the fungus.

Keywords: Flame ionization detector (FID), gas chromatography (GC), Lentinus sajor-caju, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA), sporophores

Full text: PDF (Eng) 1.03M

  1. Afiukwa C.A., Ebem E.C., Igwe D.O. 2015. Characterization of the proximate and amino acid composition of edible wild mushroom species in Abakaliki, Nigeria. AASCIT Journal of Biosciences, 1: 20–25.
  2. Atri N.S., Kaur A., Kour H. 2005. Wild mushrooms – collection and identification. In: Frontiers in Mushroom Biotechnology. Eds R.D. Rai, R.C. Upadhyay, S.R. Sharma. Chambaghat, Solan: NRCM, pp. 9–26.
  3. Adeoye-Isijola M.O., Olajuyigbe O.O., Jonathan S.G., Coopoosamy R.M. 2018. Bioactive compounds in ethanol extract of Lentinus squarrosulus Mont. – a Nigerian medicinal macrofungus. African Journal of Traditional Complementary and Alternative Medicines, 15(2): 42–50.
  4. Chin F.H. 1981. Edible and poisonous fungi from the forest of Sarawak. Part 1. Sarawak Mushroom Journal, 50: 211–225.
  5. Corner E.J.H. 1981. The agaric genera Lentinus, Panus and Pleurotus, with particular references to Malaysian species. Nova Hedwigia Beihefte, 69: 1–169.
  6. Crisan E.V., Sands A. 1978. Nutritional value. In: The biology and cultivation of edible fungi. Eds S.T. Chang, W.A. Hayes. New York Academic Press, pp. 727–793.
  7. De Leon A.M., Reyes R.G., dela Cruz T.E.E. 2012. An ethnomycological survey of macrofungi utilized by Aeta Communities in Central Luzon, Philippines. Mycosphere, 3(2): 251–259.
  8. Dulay R.M.R., Flores K.S., Tiniola R.C., Marquez D.H.H., Cruz A.G.D., Kalaw S.P., Reyes R.G. 2015. Mycelial biomass production and antioxidant activity of Lentinus tigrinus and Lentinus sajor-caju in indigenous liquid culture. Mycosphere, 6(6): 659–666.
  9. FAO. 2010. Fats and fatty acids in human nutrition: Report of an expert consultation. Rome: Food and agricultural organization of the United Nations. FAO Food and Nutrition Paper, 91: 1–166.
  10. Gaur T., Rao P.B., Kushwaha K.P.S. 2016. Nutritional and anti-nutritional components of some selected edible mushroom species. Indian Journal of Natural Products and Resources, 7(2): 155–161.
  11. Ghate S.D., Sridhar K.R. 2019. Nutritional attributes of two wild mushrooms of south western India. In: Advances in Macrofungi: Diversity, Ecology and Biotechnology. Eds K.R. Sridhar, S.K. Deshmukh. Boca Raton: CRC Press, pp. 105–120.
  12. Grosch W., Wurzenberger M. 1984. Enzymic formation of 1-ovten-3-ol in mushroom. Developments in Food Science, 10: 253–259.
  13. Hussein J.M., Tibuhwa D.D., Mshandete A.M., Kivaisi A.K. 2016. Successful domestication of Lentinus sajor-caju from an indigenous forest in Tanzania. Journal of Applied Biosciences, 108: 10500–10506.
  14. Kavishree S., Hemavathy J., Lokesh B.R., Shashi Rekha M.N., Rajarathnam S. 2008. Fat and fatty acids of Indian edible mushrooms. Food Chemistry, 106: 597–602.
  15. Lee J.Y., Kim Y.S., Shin D.H. 2002. Antimicrobial effects of linoleic acid and monoglyceride against Bacillus cereus and Staphylococcus aureus. Journal of Agriculture and Food Chemistry, 50: 2193–2199.
  16. Maga J.A. 1981. Mushroom flavor. Journal of Agriculture and Food Chemistry, 29: 1–4.
  17. Manjunathan J., Gowri S.S., Vennila N., Ezhilarasu A., Kaviyarasan V. 2017. Amino acid and fatty acid composition of indigenously cultivated edible mushroom Lentinus tuber-regium VKJM24 (HM060586). International Journal of Pharma Research Health Science, 5(5): 1886–1890.
  18. Mei W., Dai H., Xu J. 2006. Composition and cytotoxic activity of the organic acids from Gracilaria lemaneiformis. Zhong Guo. Haiyang Yaowu, 25: 45–47.
  19. Nakalembe I., Kabasa J.D. 2013. Fatty and amino acids composition of selected wild edible mushrooms of Bunyoro Sub-Region, Uganda. African Journal of Food Agriculture, Nutrition and Development, 13: 7225–7241.
  20. Norris R.G., Fischer M.H. 2013. The role of essential fatty acids in human health. Journal of Evidence-Based Complementary & Alternative Medicine, 18(4): 268–289.
  21. Obodai M., Isabel C.F.R.F., Angela F., Lillian B., Deborah L.N.M., Matilda D., Arailde F.U., Juanita P., Richard K.T. 2014. Evaluation of the chemical and antioxidant properties of wild and cultivated mushrooms of Ghana. Molecules, 19: 19532–19548.
  22. Purkayastha R.P., Chandra A. 1985. Manual of Indian Edible Mushrooms. New Delhi: Jagmander Book Agency. Puttaraju N.G., Venkateshaiah S.U., Dharmesh S.M., Nanjarajurs S.M., Somasundaram R. 2006. Antioxidant activity of indigenous edible mushrooms. Journal of Agriculture and Food Chemistry, 54: 9764–9772.
  23. Ranganna S. 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd ed. New Delhi: Tata McGraw Hill Publishing Company Limited, 1111 pp.
  24. Ravikrishnan V., Naik P., Ganesh S., Rajashekhar M. 2015. Profile of mushroom Lentinus polychrous Lev. From Western Ghats, Southern India. International Journal of Plant Animal Environmental Science, 5: 278–281.
  25. Reneses M.A.M., Dulay R.M.R., De Leon A.M. 2016. Proximate nutritive composition and teratogenic effect of Lentinus sajor-caju collected from Banaue, Ifugao Province, Philippines. International Journal of Biology, Pharmacy and Allied Sciences, 5(7): 1771–1786.
  26. Roy R.D., Kandagalla S., Krishnappa M. 2020. Exploring the ethnomycological potential of Lentinus squarrosulus Mont. through GC–MS and chemo informatics tools. Mycology, 11(1): 78–89.
  27. Sargent J.R., Coupland K., Wilson R. 1994. Nervonic acid and demyelinating disease. Medical Hypothesis, 42: 237–242.
  28. Sharma S.K., Atri N.S. 2014. Nutraceutical composition of wild species of genus Lentinus Fr. from Northern India. Current Research in Environmental & Applied Mycology, 4(1): 11–32.
  29. Singdevsachan S.K., Patra J.K., Thatoi H. 2013. Nutritional and bioactive potential of two wild edible mushrooms (Lentinus sajor-caju and Lentinus torulosus) from Similipal Biosphere Reserve, India. Food Science Biotechnology, 22(1): 137–145.
  30. Tressl R., Bahri D., Engel K.H. 1982. Formation of eight carbon and then ten carbon components in mushrooms (Agaricus campestris). Journal of Agriculture and Food Chemistry, 30: 89–93.
  31. Tvrzicka E., Kremmyda L.S., Stankova B., Zak A. 2011. Fatty acids as bio compounds: their role in human metabolism, health and disease – a review. Part 1: classification, dietary sources and biological function. Biomedical Papers, 155(2): 117–130.
  32. Verma R.N., Singh B.G., Singh S.M. 1995. Mushroom flora of North Eastern Hills. In: Advances in Horticulture. Eds K.L. Chadha, S.R. Sharma. New Delhi: S.R. Molhotra Publishers House, pp. 329–349.