The objective of the present study was to determine the biochemical composition, antifungal and antioxidant activities in vegetative mycelia of six vegetative mycelia of edible ectomycorrhizal mushrooms (EEMM). We found that the content of total amino acids ranged from 22.95 g 100g-1 (S. viscidus) to 53.86 g 100 g-1 (B. pictus). And four lipid biomarkers of 18:2w6,9c, 18:0, 18:1w9c and 16:0 were determined in all the EEMM mycelia, accounting for 85% of relative abundance. By multidimensional scaling analysis, the amino and fatty acid profile had clearly separated among the EEMM or between S. grevillei-1 and S. grevillei-2. Furthermore, H. mesophaeum inhibited all the root pathogenic fungi through exudation of allelochemicals. The methanol extracts of all the EEMM mycelia exhibited higher reducing power and DPPH scavenging capacities.
Edible ectomycorrhizal mushroom (EEMM), vegetative mycelia, antioxidant activity, fungicidal activity
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