Scientists studied how the chemical makeup of a popular edible mushroom called Coprinus comatus changes as it grows and gets older. They found that different parts of the mushroom (the cap and the stem) have different chemicals, and these chemicals change dramatically as the mushroom ages. Interestingly, when the mushroom starts to break down naturally, it actually develops stronger antioxidants—substances that protect our cells from damage. This research could help food companies figure out the best time to harvest and use these mushrooms to get the most health benefits.
The Quick Take
- What they studied: How the chemicals inside Coprinus comatus mushrooms change as the mushroom grows from young to mature, and how different parts of the mushroom have different chemical compositions.
- Who participated: Coprinus comatus mushrooms grown in a laboratory setting, collected at four different stages of growth. The researchers examined both the cap/gills and the stem separately.
- Key finding: The stem stayed chemically similar throughout growth, but the cap changed dramatically as it aged. When the cap started to break down naturally, it developed stronger antioxidant power—the ability to fight harmful molecules in our bodies.
- What it means for you: This research suggests that timing matters when harvesting mushrooms for maximum health benefits. Mushrooms at different ages may offer different nutritional advantages, though more research is needed to confirm how this applies to eating mushrooms.
The Research Details
Researchers grew Coprinus comatus mushrooms in controlled conditions and collected samples at four different growth stages. For each stage, they separated the mushroom into two parts: the cap and gills (the umbrella-like top) and the stipe (the stem). They then used advanced laboratory equipment called UHPLC-Q-Orbitrap to identify and measure all the different chemicals present in each sample. This equipment is like a super-powerful microscope that can detect hundreds of different substances. The scientists identified which chemicals were present in high amounts and which were present in low amounts, then tracked how these amounts changed as the mushroom grew.
Understanding what chemicals are in mushrooms at different growth stages helps us know when they’re most nutritious. This information is important for food companies deciding when to harvest mushrooms and for people interested in getting maximum health benefits from eating them. The study also helps explain why mushrooms break down quickly after harvest, which is a real problem for storing and selling them.
This study used advanced scientific equipment to measure chemicals accurately. The researchers examined multiple growth stages and different parts of the mushroom, which gives a complete picture. However, the study focused only on one type of mushroom and didn’t test how these chemical changes affect human health directly. The findings are solid for understanding mushroom chemistry but would need follow-up studies to confirm health benefits for people.
What the Results Show
The researchers identified 490 different chemicals in the mushrooms, with the most common types being fats, alkaloids (natural compounds found in plants), amino acids (building blocks of protein), and related substances. The stem of the mushroom stayed chemically stable throughout all four growth stages, meaning it didn’t change much as the mushroom aged. In contrast, the cap went through dramatic chemical changes, especially as it got older. These changes were mainly in the pathways that build and break down fats and amino acids—essentially, the mushroom’s chemical factories were working differently at different ages. The most striking finding was that when the cap started to naturally break down (a process called autolysis), its ability to fight harmful free radicals increased significantly.
The study found that different parts of the mushroom have very different chemical profiles. The cap and gills are chemically very different from the stem, which means they might offer different health benefits. The pattern of bioactive compounds (chemicals that affect our health) varied depending on the growth stage, suggesting that mushrooms harvested at different times would have different nutritional profiles. The distribution of these beneficial compounds could guide food producers on the best time to harvest for specific uses.
Previous research had looked at why mushrooms break down quickly after harvest, but few studies had mapped out all the chemical changes that happen during normal growth. This study fills that gap by showing the complete picture of how mushroom chemistry evolves. The finding that antioxidant power increases during natural breakdown is particularly interesting because it suggests that some aging might actually increase certain health benefits, contrary to what we might expect.
The study only examined one type of mushroom species, so the results may not apply to other mushroom types. The research was done in laboratory conditions, which might not exactly match how mushrooms grow in nature or in commercial farms. The study measured chemicals but didn’t test whether eating mushrooms at different growth stages actually provides different health benefits to people. Additionally, the sample size and specific number of mushroom samples tested weren’t clearly reported, which makes it harder to assess how reliable the findings are.
The Bottom Line
Based on this research, there’s moderate evidence that the timing of mushroom harvest affects its chemical composition and antioxidant power. If you’re interested in maximum antioxidant benefits, mushrooms that have undergone some natural aging may be beneficial, though this needs confirmation through human studies. For general nutrition, eating mushrooms at any growth stage provides nutritional value, but different stages may offer different benefits. Confidence level: Moderate—the chemistry is clear, but human health effects need more research.
Food manufacturers and restaurants should care about this research when deciding when to harvest mushrooms for specific uses. People interested in functional foods and mushroom supplements may find this relevant. However, this research is primarily for scientists and food industry professionals rather than the general public at this stage. Anyone with mushroom allergies or sensitivities should consult their doctor before changing their mushroom consumption.
If you were to eat mushrooms at different growth stages, you wouldn’t notice immediate changes. Any health benefits from antioxidants would accumulate over weeks to months of regular consumption. The chemical changes in the mushroom happen over days to weeks during growth and aging.
Want to Apply This Research?
- Track the type and age of mushrooms consumed (fresh vs. slightly aged) and note any changes in energy levels or digestive health over 4-week periods. Record the specific mushroom variety and source when possible.
- If using a nutrition app, log mushroom consumption with details about freshness and variety. Consider trying mushrooms at different stages of freshness and noting any differences in how you feel. This personal tracking could help you identify which mushroom types and ages work best for your body.
- Over 8-12 weeks, maintain a log of mushroom intake (type, approximate age/freshness, quantity) alongside general wellness markers like energy, digestion, and overall feeling. Look for patterns that might suggest which mushroom types and ages provide the most noticeable benefits for you personally.
This research describes the chemical composition of mushrooms at different growth stages but does not establish direct health benefits for human consumption. The study was conducted in laboratory conditions and has not been tested in humans. Before making significant changes to your diet based on this research, consult with a healthcare provider, especially if you have mushroom allergies, are pregnant, nursing, or taking medications. This information is for educational purposes and should not replace professional medical advice. Always purchase mushrooms from reliable sources and handle them according to food safety guidelines.