K. G. MUSTAFIN*, N. A. BYSKO, ZH. K. SADUYEVA, A. S. ZHAKIPBEKOVA, I. E. TAPENBAYEVA AND ZH. B. NARMURATOVA
RPE Co Antigen, Almaty, Kazakhstan
*(e-mail : email@example.com; Mobile : +77052101756)
(Received : February 25, 2020; Accepted : April 18, 2020)
The amino acid composition of the proteins of the deep mycelium Lentinus edodes strain 2541 was studied and it was found that the protein contained 17 types of various amino acids, nine of which (47%) were essential amino acids. Among the essential amino acids, the predominant ones were leucine, lysine, valine and tyrosine. These data indicated the high nutritional value of the mushroom protein. It was revealed that a significant (75%) part of lipids in the cells was represented by unsaturated fatty acids, the degree of unsaturation of which was 1.46. The main component was the polyunsaturated diene linoleic acid (C18 : 2)–69% of the total fatty acids. Polyunsaturated fatty acids were indispensable components of nutrition, because, like essential amino acids, they cannot be synthesized in the human body.
Key words : Lentinus edodes, amino acids, lipids, fatty acids