Standardized Data per 100g of Dry Weight (DW)
1. MACRONUTRIENT COMPOSITION & ENERGY VALUE
Boletus edulis is a premium functional food ingredient characterized by a high protein-to-carbohydrate ratio, negligible lipid content, and low glycemic index.
Energy: = 360 – 380 kcal / 1500 – 1600 kJ
Crude Protein: 25.% – 34.0%(Depending on maturity; high biological value)
Total Carbohydrates: 50.0% – 55.0% (Predominantly structural polysaccharides)
Crude Lipids: 2.0% – 4.5% (Primarily unsaponifiable fractions)
Ash (Mineral Content): 6.0% – 10.0%
2. ADVANCED CARBOHYDRATE FRACTIONS (IMMUNO-MODULATION)
The carbohydrate profile of Boletus edulis is dominated by non-digestible, bioactive polymers rather than simple sugars.
Total Carbohydrates (50-55g)
├── Dietary Fiber (35-42g) ── Chitin, Hemicellulose, Heteropolysaccharides
└── Bioactive Glucans ─────── β-(1→3)-β-(1→6)-D-Glucans
Total Dietary Fiber: 35.0% – 42.0% (Excellent prebiotic matrix)
Bioactive Polysaccharides: High concentration of beta-(1—>3)-beta-(1—>6)-D-glucans, which act as potent Biological Response Modifiers (BRMs) by binding to dectin-1 receptors on macrophages.
Chitin: 6.0% – 9.0% (Contributes to structural insoluble fiber and gut health).
Soluble Monosaccharides/Disaccharides: Predominantly Trehalose (2.0% – 5.0%) and Mannitol (10.0% – 14.0%), providing zero-glycemic cellular protection.
3. AMINO ACID PROFILE & PROTEIN QUALITY
Boletus edulis exhibits an Essential Amino Acid (EAA) index that closely mirrors reference egg protein standards, outperforming most plant-based proteins in lysine and threonine levels.
Essential Amino Acids (g / 100g Crude Protein)
Leucine (BCAA): 6.8 – 7.5g
Isoleucine (BCAA): 4.2 – 4.8g
Valine (BCAA): 5.1 – 5.6 g
Lysine: 5.8 – 6.4 g(Often deficient in grain proteins)
Threonine: 4.8 – 5.2 g
Phenylalanine + Tyrosine: 7.5 – 8.2g
Methionine + Cysteine: 2.1 – 2.5 g
Flavor-Active Amino Acids (Umami Factor)
Glutamic Acid: 12.5 – 15.0 g / 100g protein
Aspartic Acid: 8.5 – 10.0 g / 100g protein
Technical Note: Combined with endogenous 5′-GMP and 5′-IMP (nucleotides), these amino acids create a synergistic umami synergistic effect, making the extract an exceptional clean-label salt/sugar-free flavor masker for bitter vegetable or pea proteins.
4. LIPID PROFILE & PHYTOSTEROLS
The lipid fraction consists almost entirely of healthy unsaturated fatty acids and vital sterols.
Fatty Acid Distribution (% of Total Lipids)
Linoleic Acid (Omega-6, C18:2): 52.0% – 62.0%
Oleic Acid (Omega-9, C18:1): 22.0% – 30.0%
Palmitic Acid (C16:0): 9.0% – 12.0%
Ratio of Unsaturated to Saturated Fatty Acids: >4.5
Mycosterols
Ergosterol (Provitamin D2): 400 – 650 mg / 100g DW
Biochemical Advantage: Upon UV-B light exposure during cellular processing, endogenous ergosterol safely converts into high-potency Vitamin D2 (Ergocalciferol).
5. MICRONUTRIENTS & BIOACTIVE PHENOLICS
Essential Minerals (mg/kg or mg/100g DW)
Potassium (K): 2,200 – 3,500 mg/ 100g (Intracellular fluid balance regulation)
Phosphorus (P): 800 – 1,200 mg/ 100g
Selenium (Se): 10 – 20 mg/kg (Exceptionally high bio-accumulation; critical cofactor for glutathione peroxidase)
Zinc (Zn): 60 – 95 mg/kg
Iron (Fe): 40 – 85 mg/kg
Vitamins (per 100g DW)
Vitamin B3 (Niacin): 50 – 85 mg
Vitamin B2 (Riboflavin): 4 – 7 mg
Vitamin B5 (Pantothenic Acid): 10 – 15 mg
Secondary Metabolites & Antioxidants
L-Ergothioneine: 1.5 – 3.5 mg/g DW (A unique, highly stable, sulfur-containing amino acid antioxidant with an exclusive human cellular transporter OCTN1 for direct mitochondrial defense).
Total Phenolic Content (TPC): = 10 – 15 mg GAE (Gallic Acid Equivalents) / g DW (Dominated by p-hydroxybenzoic acid and cinnamic acid derivatives).
6. CLINICAL & FUNCTIONAL INDICATIONS FOR B2B APPLICATIONS
Natural Flavor Modulation / Masking: Masks the “chalky” or “earthy” off-notes of botanical proteins (e.g., Fava Bean or Pea) via natural free glutamate pathways.
Mitochondrial Protection: High L-Ergothioneine concentrations clear free radicals within cells under oxidative and exercise-induced stress.
Immune Homeostasis: High dietary beta-glucan levels naturally stimulate natural killer (NK) cells and T-lymphocyte activity without causing systemic inflammation.
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