Table 4.
Fatty acid content (% of the total fat content) of the mushroom samples.
| Fatty Acids | Wnon-f | Bnon-f | W210 | B210 | W135 | B135 | W244 | B244 | W29 | B29 |
|---|---|---|---|---|---|---|---|---|---|---|
| Fatty Acid Content, % of the Total Fat Content | ||||||||||
| C16:0 | 12.3 ± 0.03 b | 12.3 ± 0.02 b | 13.0 ± 0.02 f | 12.4 ± 0.04 c | 12.4 ± 0.03 c | 11.0 ± 0.02 a | 12.5 ± 0.03 d | 12.3 ± 0.02 b | 12.7 ± 0.03 e | 12.4 ± 0.02 c |
| C16:1 | nd | 0.625 ± 0.005 c | 0.205 ± 0.002 a | 0.376 ± 0.004 b | nd | nd | nd | nd | nd | nd |
| C18:0 | 2.07 ± 0.05 b | 3.12 ± 0.06 g | 2.33 ± 0.03 d | 2.70 ± 0.06 f | 1.75 ± 0.04 a | 2.58 ± 0.06 e | 2.23 ± 0.04 c | 2.17 ± 0.07 b,c | 1.69 ± 0.02 a | 2.76 ± 0.06 f |
| C18:1 | 9.99 ± 0.05 h | 9.59 ± 0.07 g | 7.88 ± 0.05 f | 5.57 ± 0.04 b | 10.6 ± 0.09 i | 3.44 ± 0.05 a | 6.46 ± 0.07 d | 6.73 ± 0.06 e | 10.1 ± 0.09 h | 6.08 ± 0.05 c |
| C18:2 | 75.6 ± 0.31 c | 72.2 ± 0.28 a | 74.9 ± 0.33 b | 76.9 ± 0.19 d | 75.3 ± 0.24 b,c | 80.6 ± 0.43 f | 78.8 ± 0.29 e | 78.9 ± 0.31 e | 75.5 ± 0.42 b,c | 78.8 ± 0.27 e |
| C20:0 | nd | 1.11 ± 0.03 b | 0.830 ± 0.021 a | 1.04 ± 0.05 b | nd | 1.13 ± 0.04 b | nd | nd | nd | nd |
| C22:0 | nd | 1.13 ± 0.02 c | 0.905 ± 0.011 a | 1.05 ± 0.02 b | nd | 1.23 ± 0.01 d | nd | nd | nd | nd |
| Fatty acid profile (%) | ||||||||||
| SFA | 14.4 ± 0.04 b | 17.6 ± 0.05 h | 17.1 ± 0.03 f | 17.2 ± 0.04 g | 14.2 ± 0.01 a | 15.9 ± 0.03 e | 14.7 ± 0.04 c | 14.4 ± 0.06 b | 14.4 ± 0.04 b | 15.1 ± 0.03 d |
| MUFA | 9.99 ± 0.07 e | 10.2 ± 0.08 f | 8.09 ± 0.07 d | 5.94 ± 0.11 b | 10.6 ± 0.09 g | 3.44 ± 0.12 a | 6.46 ± 0.14 c | 6.73 ± 0.18 c | 10.1 ± 0.10 e,f | 6.08 ± 0.05 b |
| PUFA | 75.6 ± 0.25 c | 72.2 ± 0.32 a | 74.9 ± 0.41 b | 76.9 ± 0.38 d | 75.3 ± 0.29 b,c | 80.6 ± 0.52 f | 78.8 ± 0.47 e | 78.9 ± 0.33 e | 75.5 ± 0.48 b,c | 78.8 ± 0.36 e |
| Omega-3 | nd | nd | nd | nd | nd | nd | nd | nd | nd | nd |
| Omega-6 | 75.6 ± 0.48 b | 72.2 ± 0.31 a | 74.9 ± 0.47 b | 76.9 ± 0.44 c | 75.3 ± 0.38 b | 80.6 ± 0.51 e | 78.8 ± 0.39 d | 78.9 ± 0.61 d | 75.5 ± 0.52 b | 78.8 ± 0.54 d |
| Omega-9 | 9.99 ± 0.08 e | 10.2 ± 0.10 f | 8.09 ± 0.08 d | 5.94 ± 0.15 b | 10.6 ± 0.09 g | 3.44 ± 0.14 a | 6.46 ± 0.23 c | 6.73 ± 0.11 c | 10.1 ± 0.09 e,f | 6.08 ± 0.18 b,c |
W—A. bisporus white variety; B—A. bisporus brown variety; non-f—non-fermented samples; 210—fermented with Lc. casei No. 210 strain; 135—fermented with Lp. plantarum No. 135 strain; 244—fermented with Lc. paracasei No. 244 strain; 29—fermented with P. acidilactici No. 29 strain; C16:0—Palmitic acid; C16:1—Palmitoleic acid; C18:0—Stearic acid; C18:1—9-Octadecenoic acid; C18:2—Linoleic acid; C20:0—eicosanoic acid; C22:0—Docosanoic acid; SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids; nd—not determined. Data expressed as mean values (n = 9) ± standard error (SE). a–i Mean values within the lines with different letters are significantly different (p ≤ 0.05).