Abstract

This study compared five solvents - urea, carbonate-bicarbonate, citrate, phosphate, and water - for their ability to extract proteins from beech (BM) (Hypsizygus marmoreus) and Swiss brown (SB) (Agaricus bisporus) mushrooms. Using mass spectrometry-based proteomics and bioinformatics, we found that urea produced the highest total protein identifications by data-dependent acquisition at 1% false discovery rate (FDR): BM: 1739, SB: 1907; and by data-independent acquisition: BM: 1969, SB: 2172 proteins, especially enriching cytosolic and ribosomal proteins. Carbonate-bicarbonate favoured the extraction of metabolic and translational proteins, while citrate targeted extracellular and membrane-associated proteins related to cell wall dynamics. Phosphate-enriched catalytically active proteins, and water extracted mainly soluble, simple proteins. Sequence-based enzyme profiling of urea extracts revealed an abundance of oxidoreductases, transferases, ligases, and translocases. Overall, extraction solvent selection strongly influences yield, diversity, and functional potential of mushroom proteomes, establishing a framework for targeted extraction of endogenous enzymes and functionally distinct proteins for food ingredient and nutraceutical formulations.

Keywords

Biological process, biophysical, cellular localisation, mushroom, proteomics, solvents

Document Type

Journal Article

Date of Publication

5-1-2026

Volume

153

Publication Title

Journal of Food Composition and Analysis

Publisher

Elsevier

School

Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science / School of Science / Centre of Crops and Horticultural Analytics for Nutrition and Climate Excellence

Funders

Tanvir Ahmed acknowledges the support of Edith Cowan University (ECU), WA, Australia, for providing the higher degree by research (HDR) scholarship. This project is supported by the Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science (CE200100012).

Grant Number

ARC Number : CE200100012

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Comments

Ahmed, T., O’Lone, C., Juhász, A., Bose, U., Agbo, K. U., Terefe, N. S., & Colgrave, M. L. (2026). Solvent-dependent proteome profiling in edible mushrooms (Hypsizygus marmoreus and Agaricus bisporus). Journal of Food Composition and Analysis, 153, 109074. https://doi.org/10.1016/j.jfca.2026.109074

Download

Included in

Food Science Commons

Share

 
COinS
 

Link to publisher version (DOI)

10.1016/j.jfca.2026.109074