Protein Determination and Phytochemical Analysis of Different Edible Mushroom Varieties

Mushrooms are rich in Proteins which are essential for human body. These mushrooms could be good sources for phytochemicals which have high medicinal values. As a result of Bradford Method, the highest amount of soluble protein was found in Portabella Mushroom (2.21 mg/ml) followed with Button mushroom (1.25 mg/ml), King oyster mushroom (1.15 mg/ml) and least amount of protein was found in Shimeji mushroom (0.53 mg/ml). Based on Lowry’s Method of soluble protein estimation, the highest amount of protein was found in Button mushroom (2.35 mg/ml) followed with King oyster mushroom (2.24 mg/ml), Portabella Mushroom (2.07 mg/ml) and least amount of protein was found in Oyster mushroom (1.20 mg/ml). The phytochemical analysis revealed that the extracts were rich sources of phytoconstituents containing Cardiac glycosides, Terpenoids, Proteins, Saponins and Lignin. Crude proteins of six mushroom samples were extracted, purified and separated on 12% polyacrylamide gel and clear distinct bands were observed with Coomassie Brilliant Blue staining. Banding patterns were varied from sample to sample ranging from 5 to 20 bands and different sizes from 10 kDa to 170 kDa. Protein and phytochemical rich mushrooms can serve as food and medicine.