Edible mushrooms: a potential source of essential amino acids, glucans and minerals
Edible mushrooms: a potential source of essential amino acids, glucans and minerals
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DOI：
10.1111/ijfs.13522
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发表时间：
2017-11-01
影响因子：
3.3
通讯作者：
Isidoro Haminiuk, Charles Windson
中科院分区：
文献类型：
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作者：
Bach, Fabiane;Helm, Cristiane Vieira;Isidoro Haminiuk, Charles Windson
对9种食用菌的主要化学成分和生化成分进行了分析。用酶法测定α-葡聚糖和β-葡聚糖的含量，用反相高效液相色谱-差示扫描量热法测定氨基酸组成。对营养素的推荐摄入量(RDA)进行了评估。最后，利用主成分分析(PCA)对食用菌进行了AA、葡聚糖和化学成分的分类。所有被评估的蘑菇都可以被认为是饮食中潜在的替代来源，膳食纤维(24.4-46.62%)和蛋白质(16.47-36.96%)，脂肪含量低(1.40-2.08%)。在蘑菇中发现的主要矿物质是磷、钾、铁、铜和锌，而钠的浓度很小。在蘑菇中检测到所有必需氨基酸，其中平菇(黑蚝)是样品中必需氨基酸的主要来源。香菇中的β-葡聚糖含量为1.58~16.91 mg g(-1)干物质，杏鲍菇中的含量最高。平菇(Pleurotus Ostreatus)和杏鲍菇(P.eryngii)也因磷和精氨酸含量相似而聚为一类。在主要结果中，突出了食用菌中膳食纤维和必需氨基酸的高浓度。
The main chemical and biochemical constituents of nine edible mushrooms were evaluated in this study. An enzymatic method was used to determine the alpha-and beta-glucan contents, and the amino acid (AA) profiles were evaluated by RP-HPLC-DAD. The recommended dietary allowance (RDA) of the nutrients was evaluated. Finally, principal component analysis (PCA) was used to group the mushrooms according to their AA, glucans and chemical composition. All mushrooms evaluated can be considered as a potential and alternative source of dietary fibre (24.4-46.62%) and protein (16.47-36.96%) in a diet, with low contents of fat (1.40-2.08%). Phosphorus, potassium, iron, copper and zinc were the main minerals found in the mushrooms, whereas sodium concentration was negligible. All essential AA were detected in the mushrooms, with Pleurotus ostreatus (black oyster) representing the main source of essential amino acids among the samples. The contents of beta-glucan ranged from 1.58 to 16.91 mg g(-1) of dry matter among the mushrooms and Pleurotus eryngii presented the highest amount of this component. Pleurotus ostreatus (black oyster) and P. eryngii were also grouped together due to similarities in their phosphorous and arginine contents. Among the main results, it can highlight the high concentration of dietary fibre and essential amino acids of the edible mushrooms.