In order to compare the effects of different cultivation methods on the nutritional quality of edible fungi, this study conducted a systematic analysis on the functional metabolites of mycelia and the first three flushes fruiting bodies of Hericium erinaceus, Pleurotus citrinopileatus and Agrocybe aegerita.Results revealed that compared to solid cultivation of fruiting bodies, liquid fermentation mycelia from the same strain exhibited higher polysaccharides yield.Additionally, the molecular weight of polysaccharides in mycelia was significantly smaller than that in the corresponding strains' first three flushes fruiting bodies.Notably, rhamnose was detected in all three edible fungi mycelia polysaccharides but absent in their corresponding fruiting bodies.The monosaccharide composition of A.aegerita mycelia polysaccharides also included the detection of xylose and mannose components.Additionally, the amino acid composition, nucleoside substances composition, and corresponding fruiting bodies in the mycelia exhibited consistent patterns.However, the protein content in P.citrinopileatus mycelia was significantly lower than that in its fruiting bodies.The nucleoside substances in H.erinaceus and A.aegerita mycelia were also significantly lower compared to different flushes of their fruiting bodies.Polyphenols, ergosterol, and ergothioneine coexisted both in the mycelia and fruiting bodies;however, their content was lower in the mycelia of three edible fungi compared to different flushes of their fruiting bodies.Therefore, cultivation methods and flushes have varying degrees of impact on the nutritional quality of edible fungi with significant influence from cultivation methods on nutritional quality as well.Liquid fermentation demonstrates significant advantages for producing polysaccharides, while both mycelia and fruiting bodies serve as ideal sources for protein supplementation.On the other hand, solid cultivation outperforms liquid fermentation with regard to producing small molecule metabolites such as polyphenols, triterpenes, ergothioneine, ergosterol, and nucleosides.This study provides an important theoretical foundation for further development of functional foods and dietary supplements with distinct properties and effects using both edible fungi fruiting bodies and mycelia.
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