Table 2. Constituent amino acid content (g/100 g dry weight) of oats inoculated with mushroom mycelia

Amino acids	Control	SH¹⁾	CH	SI	YO
Alanine	0.51±0.01^e2)	0.67±0.00^d	0.69±0.00^c	0.87±0.00^b	1.21±0.01^a
Arginine	0.59±0.05^d	0.76±0.01^c	0.80±0.01^b	1.11±0.00^a	1.07±0.00^a
Aspartic acid	0.86±0.01^e	1.05±0.01^d	1.12±0.01^c	1.46±0.02^b	2.13±0.01^a
Cysteine	0.40±0.00^c	0.13±0.00^e	0.35±0.00^d	0.50±0.00^b	1.08±0.01^a
Glutamic acid	2.25±0.02^e	2.89±0.01^c	2.85±0.02^d	3.34±0.01^b	4.06±0.02^a
Glycine	0.53±0.00^e	0.68±0.00^c	0.67±0.00^d	0.82±0.00^b	1.13±0.01^a
Histidine	0.21±0.01^d	0.30±0.01^c	0.30±0.00^c	0.39±0.00^b	0.52±0.00^a
Isoleucine	0.26±0.01^e	0.31±0.00^d	0.40±0.00^c	0.54±0.00^b	0.76±0.00^a
Leucine	0.69±0.01^e	0.98±0.01^d	1.06±0.01^c	1.32±0.00^b	1.50±0.01^a
Lysine	0.44±0.00^e	0.49±0.01^d	0.52±0.00^c	0.69±0.00^b	0.96±0.00^a
Methionine	0.07±0.01^e	0.12±0.00^d	0.16±0.00^c	0.21±0.00^b	1.32±0.00^a
Phenylalanine	0.55±0.01^e	0.78±0.03^c	0.74±0.01^d	0.92±0.00^b	1.02±0.00^a
Proline	0.44±0.02^e	0.71±0.00^d	0.81±0.01^c	0.93±0.00^b	1.15±0.01^a
Serine	0.60±0.00^d	0.72±0.00^c	0.73±0.01^c	0.88±0.01^b	1.20±0.01^a
Threonine	0.38±0.01^e	0.44±0.00^d	0.51±0.00^c	0.65±0.01^b	1.06±0.00^a
Tryptophan	0.16±0.00^b	0.01±0.00^e	0.11±0.00^d	0.13±0.00^c	0.20±0.01^a
Tyrosine	0.22±0.01^e	0.31±0.02^c	0.25±0.00^d	0.34±0.00^b	0.69±0.00^a
Valine	0.43±0.02^d	0.36±0.00^e	0.63±0.01^c	0.87±0.00^b	1.36±0.01^a
TAA³⁾	9.57±0.15^e	11.70±0.07^d	12.71±0.09^c	15.99±0.02^b	22.42±0.10^a
EAA/TAA⁴⁾	0.33±0.00^d	0.32±0.00^e	0.35±0.00^c	0.36±0.00^b	0.39±0.00^a
BCAA⁵⁾	1.37±0.04^e	1.65±0.01^d	2.08±0.02^c	2.74±0.01^b	3.61±0.01^a
SAA⁶⁾	0.47±0.02^d	0.25±0.00^e	0.51±0.00^c	0.72±0.00^b	2.40±0.01^a

SH, sanghwang; CH, chaga; SI, shiitake; YO, yellow oyster.
Values are expressed as mean±standard deviation (n=3).
Means with different letters within the same column are significantly different (p<0.05) according to Duncan’s multiple range test.
TAA, total amino acids.
EAA/TAA, ratio of essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) to total amino acids.
BCAA, branched-chain amino acids (isoleucine, leucine, and valine).
SAA, sulfur-containing amino acids (methionine and cysteine).