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<p>Oyster mushrooms, belonging to the <i>Pleurotus</i> genus, are notable for their rich amino acid content and exhibit significant variations in nutritional composition both within and among different species. Present study aims to identify the <i>Pleurotus</i> spp. with great diversity of proteins and amino acids. <i>Pleurotus</i> spp. were characterized at the molecular level utilizing a 700&#xa0;bp fragment of the ITS (Internal Transcribed Spacer) region of rDNA sequences, whereas; protein and amino acid composition was determined using high-performance liquid chromatography and SDS-PAGE. The high PIC values generated by the URP markers used in this study revealed the considerable degree of genetic diversity in <i>Pleurotus</i> isolates. The quantitative estimation of protein showed that fresh sample of <i>P</i>. <i>ostreatus</i> and dry sample of <i>P</i>. <i>djamor</i> contained highest amount of protein, measuring 7.28 ± 0.14&#xa0;g/100&#xa0;g and 32.81 ± 0.10&#xa0;g/100&#xa0;g respectively. Both fresh and dry sample of <i>P</i>. <i>djamor</i> were estimated to contain higher levels of total amino acid ranging from 2.180 ± 0.15 to 3.339 ± 0.89&#xa0;g/100&#xa0;g. HPLC analysis identified twenty-three free amino acids from the mature fruiting body of <i>P</i>. <i>ostreatus</i> and <i>P</i>. <i>sajor-kaju</i>. The electrophoretic study of mushroom proteins was conducted with the help of SDS-PAGE, revealing the significant heterogeneity in the divided protein fractions. Highest number of protein fraction was recorded in <i>P</i>. <i>ostreatus</i> and <i>P. florida</i>. High molecular weight, i.e. 140&#xa0;kDa fraction was also recorded in <i>P</i>. <i>ostreatus</i>. These findings highlight the amino acid profile and high protein content of <i>Pleurotus</i> spp. which can serve as valuable food in fighting against protein malnutrition and essentially boost the mushroom cultivation and industry.</p>

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Molecular characterization, protein and amino acid profiling of Pleurotus species using ITS sequencing, SDS-PAGE and HPLC techniques

  • 期刊论文

  • 发表日期：

    2025年5月23日

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  • Subhra Chakraborti,
  • Subir Dutta,
  • Vivekananda Behera,
  • Sahanob Nath,
  • Rupsanatan Mandal,
  • Surajit Khalko,
  • Zerald Tiru,
  • Parimal Mandal

摘要

Oyster mushrooms, belonging to the Pleurotus genus, are notable for their rich amino acid content and exhibit significant variations in nutritional composition both within and among different species. Present study aims to identify the Pleurotus spp. with great diversity of proteins and amino acids. Pleurotus spp. were characterized at the molecular level utilizing a 700 bp fragment of the ITS (Internal Transcribed Spacer) region of rDNA sequences, whereas; protein and amino acid composition was determined using high-performance liquid chromatography and SDS-PAGE. The high PIC values generated by the URP markers used in this study revealed the considerable degree of genetic diversity in Pleurotus isolates. The quantitative estimation of protein showed that fresh sample of P. ostreatus and dry sample of P. djamor contained highest amount of protein, measuring 7.28 ± 0.14 g/100 g and 32.81 ± 0.10 g/100 g respectively. Both fresh and dry sample of P. djamor were estimated to contain higher levels of total amino acid ranging from 2.180 ± 0.15 to 3.339 ± 0.89 g/100 g. HPLC analysis identified twenty-three free amino acids from the mature fruiting body of P. ostreatus and P. sajor-kaju. The electrophoretic study of mushroom proteins was conducted with the help of SDS-PAGE, revealing the significant heterogeneity in the divided protein fractions. Highest number of protein fraction was recorded in P. ostreatus and P. florida. High molecular weight, i.e. 140 kDa fraction was also recorded in P. ostreatus. These findings highlight the amino acid profile and high protein content of Pleurotus spp. which can serve as valuable food in fighting against protein malnutrition and essentially boost the mushroom cultivation and industry.