Mushrooms do not contain flavonoids
By Alicia Gil-Ramírez, Cristina Pavo-Caballero, E. Baeza, N. Baenas, C. García‐Viguera, F. R. Marín, C. Soler‐Rivas. 2016
95 citations recorded by the source corpus.
Abstract A literature and database review and several experiments were carried out because of the perturbing increase and exponential spreading of a major mistake thought scientific publications. Up to October 2015, more than 136 reports ensured that mushrooms contain flavonoids. However, 91% of the publications used an unspecific colorimetric method that was developed to quantify them in plants. However, no sequences encoding chalcone synthase or chalcone isomerase (key enzymes involved in the flavonoid biosynthetic pathway) were found in genomic databases even in completely sequenced mushrooms indicating that they do not have the enzymes needed for their production. Fruiting bodies obtained from substrates containing onion wastes and mycelia grown on media supplemented with specific flavonoids showed no flavonoid content after HPLC DAD/MS determinations indicating that they were also unable of absorbing them.
Subfields: Biochemistry, Pharmacology
View Paper: https://www.semanticscholar.org/paper/cdcb3f935d2ed173a82d5d38a65bcab3b415a724
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Citations in the corpus
- Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides (2020, background): “In contrast to phenolic acids, flavonoids are not found in fungi fruiting bodies, since edible fungi lack the key enzymes implicated in the flavonoids metabolic route and they are not able to store the flavonoids present in growth substrates [68,69].”