White agrocybe cylindracea outperforms the brown strain in nutritional value, flavor profile, and anticancer activity.

Authors

Chengzhen Gu, Yangzheng Lin, Mengmeng Hao, Zhiying Lin, Jiaqi Fang, Jianwen Luo, Shujing Sun

Published in

Food chemistry: X. Volume 39. Pages 104579. Epub Oct 05, 2026.

Abstract

Agrocybe cylindracea, an edible and medicinal mushroom, comprises white (BC) and brown (CS) strains. The white strain is a new cultivar whose nutritional value remains unexplored. Nutritional components and bioactivities of BC and CS were compared using electronic nose, electronic tongue, texture analyzer, chromatography, taste re-addition experiments, and cytotoxicity assays. BC showed significantly higher crude polysaccharides, soluble protein, crude fiber, equivalent umami concentration, taste-active compounds (free amino acids and 5'-nucleotides), and stronger sourness, bitterness, sweetness, and umami than CS. Aspartic acid, glutamine, tryptophan, lysine, and 5'-cytidylic acid mainly contributed to sourness; glutamine and tryptophan to umami. Gas Chromatography-Mass Spectrometry (GC-MS) identified 41 (BC) and 37 (CS) volatiles with distinct aroma profiles. Both strains inhibited HCT116 and HGC27 proliferation via elevated reactive oxygen species (ROS). This first systematic comparison demonstrates BC exceeds CS in nutritional value, flavor, and anticancer activity.

PMID:
42894792
Bibliographic data and abstract were imported from PubMed on 19 Oct 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.