6.

Amino and Fatty Acids of Wild Edible Mushrooms of the Genus Boletus

Valery M. Dembitsky, Alexander O. Terent’ev and Dmitri O. Levitsky

Institute for Drug Research, P.O. Box 12065, Hebrew University, Jerusalem 91120, Israel

N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences
Leninsky Prospect 47, Moscow, 119991, Russia

CNRS UMR 6204, Biotechnologie, Biocatalyse et Biorégulation, Faculté des Sciences et des Techniques, Université de Nantes, 44037 Nantes Cedex 03, France

Abstract: A comparative study on the free amino acids of 15 wild edible mushroom species belonging to the genus Boletus (phylum Basidiomycota) was developed. The major amino acids in the fruit bodies were arginine , alanine, glutamine, and glutamic acid. The most abundant fatty acids were oleic ( 9- 18:1), linoleic acid (9,12-18:2) , and palmitic acid (16:0), but a great variation of the ester composition from one to another one was found. Chemical constituents were characterized by GC-MS, and other chemical methods.

Keywords: Boletus ; mushrooms; amino acids; fatty acids; GC-MS