Nutritional and Compositional Profile of Hypsizygus ulmarius Fruiting Bodies as Affected by Spent Tea Leaves and Spent Coffee Grounds Supplementation

Makaleler > Tam Makale · 2026

Yazarlar: Funda ATİLA, Mehmet ÇETİN, Didem AKSU

FOOD SCIENCE & NUTRITION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2026, cilt 14, ss 1-15

DOI: 10.1002/fsn3.72141

Özet

<p>Post-brewing&nbsp;beverage&nbsp;residues&nbsp;are&nbsp;increasingly&nbsp;explored&nbsp;as&nbsp;sustainable&nbsp;substrate&nbsp;supplements&nbsp;for&nbsp;edible&nbsp;mushrooms.&nbsp;Thisstudy&nbsp;investigated&nbsp;how&nbsp;spent&nbsp;tea&nbsp;leaves&nbsp;(STL)&nbsp;and&nbsp;spent&nbsp;coffee&nbsp;grounds&nbsp;(SCG),&nbsp;incorporated&nbsp;into&nbsp;wheat&nbsp;straw&nbsp;at&nbsp;10%,&nbsp;20%,&nbsp;and30%&nbsp;(w/w),&nbsp;influenced&nbsp;the&nbsp;nutritional&nbsp;and&nbsp;compositional&nbsp;profile,&nbsp;antioxidant-related&nbsp;responses,&nbsp;and&nbsp;Fourier&nbsp;transform&nbsp;infrared(FTIR)&nbsp;spectral&nbsp;characteristics&nbsp;of&nbsp;Hypsizygus&nbsp;ulmarius&nbsp;fruiting&nbsp;bodies.&nbsp;Rather&nbsp;than&nbsp;producing&nbsp;uniform&nbsp;enrichment,&nbsp;STL&nbsp;andSCG&nbsp;generated&nbsp;distinct&nbsp;residue-dependent&nbsp;compositional&nbsp;patterns.&nbsp;STL&nbsp;supplementation&nbsp;was&nbsp;associated&nbsp;with&nbsp;higher&nbsp;protein,ash,&nbsp;and&nbsp;amino&nbsp;acid&nbsp;contents,&nbsp;with&nbsp;the&nbsp;30%&nbsp;STL&nbsp;formulation&nbsp;yielding&nbsp;the&nbsp;highest&nbsp;protein&nbsp;(17.37&nbsp;g/100&nbsp;g),&nbsp;ash&nbsp;(8.87&nbsp;g/100&nbsp;g),&nbsp;andtotal&nbsp;amino&nbsp;acid&nbsp;contents&nbsp;(4230.17&nbsp;mg/100&nbsp;g).&nbsp;In&nbsp;contrast,&nbsp;SCG&nbsp;supplementation&nbsp;was&nbsp;linked&nbsp;to&nbsp;lipid-related&nbsp;changes&nbsp;and&nbsp;higherconcentrations&nbsp;of&nbsp;selected&nbsp;minerals,&nbsp;including&nbsp;P,&nbsp;Mg,&nbsp;Fe,&nbsp;Zn,&nbsp;and&nbsp;Cu,&nbsp;with&nbsp;crude&nbsp;lipid&nbsp;content&nbsp;reaching&nbsp;2.50&nbsp;g/100&nbsp;g.&nbsp;Linoleic&nbsp;acidremained&nbsp;the&nbsp;dominant&nbsp;fatty&nbsp;acid&nbsp;across&nbsp;treatments,&nbsp;although&nbsp;residue&nbsp;supplementation&nbsp;altered&nbsp;the&nbsp;relative&nbsp;distribution&nbsp;of&nbsp;majorfatty&nbsp;acids.&nbsp;Antioxidant-related&nbsp;responses&nbsp;were&nbsp;assay-dependent,&nbsp;with&nbsp;20%&nbsp;SCG&nbsp;showing&nbsp;the&nbsp;highest&nbsp;2,2′-azinobis-&nbsp;(3-ethylbenzothiazoline-&nbsp;6-sulfonic&nbsp;acid)&nbsp;radical&nbsp;scavenging&nbsp;activity&nbsp;(ABTS)&nbsp;and&nbsp;30%&nbsp;STL&nbsp;the&nbsp;highest&nbsp;Cupric&nbsp;ion&nbsp;reducing&nbsp;antioxidant&nbsp;capacity(CUPRAC)&nbsp;value.&nbsp;FTIR&nbsp;spectra&nbsp;supported&nbsp;the&nbsp;compositional&nbsp;findings&nbsp;by&nbsp;indicating&nbsp;treatment-related&nbsp;shifts&nbsp;in&nbsp;lipid-&nbsp;and&nbsp;protein/chitin-associated&nbsp;regions&nbsp;while&nbsp;preserving&nbsp;the&nbsp;major&nbsp;glucan/chitin-based&nbsp;fungal&nbsp;matrix.&nbsp;Overall,&nbsp;STL&nbsp;and&nbsp;SCG&nbsp;acted&nbsp;as&nbsp;distinctsubstrate&nbsp;supplements&nbsp;that&nbsp;differentially&nbsp;modulated&nbsp;composition-related&nbsp;quality&nbsp;attributes&nbsp;of&nbsp;H.&nbsp;ulmarius,&nbsp;while&nbsp;also&nbsp;supportingthe&nbsp;value-added&nbsp;utilization&nbsp;of&nbsp;brewed&nbsp;tea&nbsp;and&nbsp;coffee&nbsp;residues.</p>

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