Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.     

Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.     

Chemical characteristics,fatty acid compositions,conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C_16:0) and oleic acid (C_18:1). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6–147.69 mg/100 g in cheese.     

Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey

Our objectives were to investigate the chemical composition, nutritive value and antioxidant activity potentials of Terfezia boudieri Chatin collected from different areas from Southeast of Turkey. The amounts of energy, protein, fat, carbohydrate, crude fibre, moisture and ash were 34.00-65.00 (kcal/100 g), 1.40-2.73, 0.86-1.71, 4.84-11.60, 80.86-90.33 (g/100?g, f.w.) and 1.02-1.98?g/100?g dry mass, respectively. Fatty acids and amino acids analyses revealed that linoleic acid and glutamic acid were, respectively the most abundant. Among the essential amino acids leucine was the highest amount and this was followed by threonine. Magnesium was the most abundant element with a concentration value of 182.30?mg/100?g dry mass. T. boudieri exhibited excellent antioxidant activity when compared with standard compounds. In total antioxidant and chelating effect on ferrous ions activity T. boudieri showed the highest activity against the standards. Additionally, at all studied tests antioxidant activity of the mushroom increased with increasing concentration. The total phenolic content of T. boudieri was found as 8.45?mg/g.     

Chemical characteristics, fatty acid compositions, conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C(16:0)) and oleic acid (C(18:1)). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6-147.69 mg/100 g in cheese.     

Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax,Sparus aurata,Dentex dentex)

The moisture, ash, protein and fat content and amino acid, fatty acid and mineral compositions in the flesh of three commercially important fish species (Dicentrarchus labrax, Sparus aurata, Dentex dentex) from the aqua culture of Turkey were evaluated. Ranges of moisture, ash, protein and fat contents were 69.68–76.42%, 1.49–1.95%, 18.21–21.70% and 2.29–8.10%, respectively. Among them, those occurring in the highest proportions were aspartic acid (3238.91–5204.71 mg/100 g), glutamic acid (5256.60–5810.43 mg/100 g), arginine (198.07–414.91 mg/kg), phenylalanine (50.51–386.96 mg/100 g), leucine (375.84–574.94 mg/100 g) and lysine (3089.71–4711.98 mg/100 g). The fatty acid compositions of sea bass (D. labrax), sea bream (S. aurata) and common dentex (D. dentex) ranged from 28.01% to 32.41% saturated, from 25.88% to 28.62% monounsaturated, and from 24.75% to 27.42% polyunsaturated. The highest potassium, magnesium, phosphorus, iodine and selenium contents were found in these fishes.     

Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.     

Dietary linoleic acid modulates liver plasma membrane unsaturated fatty acid composition,phosphatidylcholine and cholesterol content,as well as glucagon stimulated adenylate cyclase activity

Male Sprague-Dawley rats were fed diets containing 20% (w/w) fat in which linoleic acid was substituted for saturated fatty acids. High or low levels of dietary linoleic acid were fed for 24 days. Liver plasma membranes were isolated for analysis of lipid composition and glucagon stimulated adenylate cyclase activity. Dietary saturated fatty acid content did not affect the saturated fatty acid composition of membrane phospholipids. Increase in dietary linoleic acid increased content of linoleic acid homologues in phosphatidylcholine. Diets low in linoleic acid increased total phosphatidylcholine and cholesterol levels in the plasma membrane, increasing glucagon stimulated and fluoride stimulated adenylate cyclase activity. These observations imply that change in glucagon stimulated adenylate cyclase activity resulted from transitions in membrane phospholipid content of linoleic acid and its homologous fatty acids or from associated changes in membrane phospholipid class content.     

The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.92 mg/g. Probiotic differences and storage process have not affected the CLA contents of the samples statistically. There was no correlation between the CLA content of all probiotic cheeses and saturated fatty acids. A positive correlation between the CLA and linoleic acid contents of L. paracasei and L. acidophilus cheeses was observed.     

Fatty acid profile, tocopherol, squalene and phytosterol content of brazil, pecan, pine, pistachio and cashew nuts

Nuts contain bioactive constituents that elicit cardio-protective effects including phytosterols, tocopherols and squalene. The objective of the present study was to determine the total oil content, peroxide value, fatty acid composition and levels of tocopherols, squalene and phytosterols in oil extracted from freshly ground brazil, pecan, pine, pistachio and cashew nuts. The total oil content of the nuts ranged from 40.4 to 60.8% (w/w) while the peroxide values ranged from 0.14 to 0.22 mEq O2/kg oil. The most abundant monounsaturated fatty acid was oleic acid (C18:1), while linoleic acid (C18:2) was the most prevalent polyunsaturated fatty acid. The levels of total tocopherols ranged from 60.8 to 291.0 mg/g. Squalene ranged from 39.5 mg/g oil in the pine nut to 1377.8 mg/g oil in the brazil nut. beta-Sitosterol was the most prevalent phytosterol, ranging in concentration from 1325.4 to 4685.9 mg/g oil. In conclusion, the present data indicate that nuts are a good dietary source of unsaturated fatty acids, tocopherols, squalene and phytosterols.     

Fatty acid profile,tocopherol, squalene and phytosterol content of brazil,pecan, pine,pistachio and cashew nuts

Nuts contain bioactive constituents that elicit cardio-protective effects including phytosterols, tocopherols and squalene. The objective of the present study was to determine the total oil content, peroxide value, fatty acid composition and levels of tocopherols, squalene and phytosterols in oil extracted from freshly ground brazil, pecan, pine, pistachio and cashew nuts. The total oil content of the nuts ranged from 40.4 to 60.8% (w/w) while the peroxide values ranged from 0.14 to 0.22 mEq O₂/kg oil. The most abundant monounsaturated fatty acid was oleic acid (C18:1), while linoleic acid (C18:2) was the most prevalent polyunsaturated fatty acid. The levels of total tocopherols ranged from 60.8 to 291.0 mg/g. Squalene ranged from 39.5 mg/g oil in the pine nut to 1377.8 mg/g oil in the brazil nut. β-Sitosterol was the most prevalent phytosterol, ranging in concentration from 1325.4 to 4685.9 mg/g oil. In conclusion, the present data indicate that nuts are a good dietary source of unsaturated fatty acids, tocopherols, squalene and phytosterols.     

Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea

Fish is the best source of polyunsaturated fatty acids (PUFA), specifically n-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid. The objective of the present study was to determine the fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. The fatty acid compositions of fish consisted of 30.10–46.88% saturated fatty acids, 11.83–38.17% monounsaturated fatty acids and 20.49–49.31% PUFA. In most species, the following fatty acids were identified: mystiric acid (C14:0, 0.72–8.09%), pentadecanoic acid (15:0, 0.05–2.35%), palmitic acid (C16:0, 15.97–31.04%), palmitoleic acid (C16:1, 1.48–19.61%), heptadecanoic acid (C17:0, 0.31–1.84%), cis-10-heptadecenoic acid (C17:1, 0.17–2.01%), stearic acid (C18:0, 2.79–11.20%), oleic acid (C18:1n9, 2.44–28.97%), linoleic acid (C18:2n-6, 0.06–3.48%), arachidonic acid (C20:4n-6, 0.12–10.72%), cis-5,8,11,14,17-eicosapentaenoic acid (C20:5n-3, 1.94–10%) and cis-4,7,10,13,16,19-docosahexaenoic acid (C22:6n-3, 3.31–31.03%). The proportions of n-3 PUFA ranged from 12.66% for annular seabream to 36.54% for European hake, whereas the proportions of PUFA n-6 were between 1.24% for oceanic puffer and 12.76% for flathead mullet. The results of this study show that these fish species were rich in n-3 PUFA, especially, eicosapentaenoic acid and docosahexaenoic acid.     

Amino acid,fatty acid,and mineral compositions of fruit,stem, leaf and root of Rubus amabilis from the Qinghai-Tibetan Plateau

The amino acid, fatty acid, and mineral content of Rubus amabilis harvested from the Qinghai-Tibetan Plateau were analyzed. Results revealed that the total amino acids in the leaves, fruits, roots, and stems of R. amabilis were 17.1, 7.5, 6.5, and 5.7 g, respectively. Further analysis of the amino acids showed that the protein contained nutritionally useful quantities of essential amino acids. The total essential amino acids in the leaves of R. amabilis were 9.3 g ETAAs/100 g. Total fatty acids varied in different parts of R. amabilis. Stearic acid, linolenic acid, linoleic acid, and palmitic acid in the leaf samples were 41.4%, 13.7%, 11.9%, and 6.7%, respectively. Lauric acid, oleic acid, docosahexoenoic acid, and eicosenoic acid were present only in small quantities. Potassium, magnesium, and calcium were the most abundant minerals in the leaf samples. Among the essential trace mineral elements, Fe exhibited the highest content in different parts of R. amabilis.     

Amino acid profiles of sufu, a Chinese fermented soybean food

Sufu is a Chinese soybean cheese-like product obtained by solid-state fungal fermentation and ripening of tofu. The resulting “pehtze” is salted, followed by maturation in brine. Total (TAA) and free amino acid (FAA) profiles were determined during consecutive stages of sufu manufacture, i.e., tofu, pehzte (fungal fermented tofu), salted pehtze and in white, red and grey sufu, ripening in dressing mixtures of different salt content (8%, 11%, and 14% w/w). TAA in tofu, pehtze and salted pehtze totalled 547, 551 and 351 mg/g dry matter, respectively. FAA increased from total 1.3 to 15.6 mg/g dm in pehtze after fermentation of tofu by Actinomucor elegans and to 11.9 mg/g dm in salted pehtze. During ripening up to 80 days, total FAA in red sufu increased from 28 to 88 mg/g (8% salt), 28–63 mg/g (11% salt) or 26–42 mg/g (14% salt). In white sufu the levels of FAA were generally higher and the effect of salt was less inhibitory. Levels of FAA in white sufu increased in 80 days from 33 to 104 mg/g (8% salt), 27–92 mg/g (11% salt) and 19–73 mg/g (14% salt). The pattern of essential amino acids compared favourably with those of eggs and cow's milk. While FAA increased during ripening of red and white sufu, the ratio of each amino acid remained essentially constant, and glutamic acid, leucine, aspartic acid, alanine, phenylalanine and lysine were found in large quantities. However, in grey sufu the ratio was different, with large proportions of leucine, alanine, isoleucine, valine and phenylalanine found after ripening.     

Time-course effects of protein malnutrition on hepatic fatty acids delta 6 and delta 5 desaturation in the growing rat

1. In growing rats, the time-course effects of giving a normal-protein diet (200 g casein/kg; NP) for 52 d, a low-protein diet (20 g casein/kg; LP) for 52 d and a LP diet for 26 d followed by balanced refeeding (200 g casein/kg; BR) for 26 d, on the fatty acid composition of liver total lipids and microsomal phospholipids were investigated together with delta 6- and delta 5-microsomal desaturase activities. 2. The oleic acid content (mg/g tissue) of liver total lipids increased progressively with the LP diet, while linoleic acid was increased only at days 7 and 52. 20:3 omega 6, 20:4 omega 6, 22:5 omega 6 and 22:6 omega 3 fatty acids decreased during the period on the LP diet. BR for 7 d was sufficient to restore the fatty acid composition of total lipids to control values. Changes in the fatty acid composition of liver microsomal L-alpha-phosphatidylcholines were observed only after 52 d on the LP diet; the proportions (% w/w total fatty acids) of 18:0, 20:3 omega 6 and 20:4 omega 6 fatty acids decreased while oleic acid increased. The fatty acid composition of L-alpha-phosphatidylethanolamines was less affected. 3. delta 6- and delta 5-desaturase activities decreased to 20-30% of their original values after 2 d on the LP diet; a smaller deficit prevailed after 14 d but disappeared after 25 d, to appear again after 52 d. As early as day 2 of BR, desaturase activities were greatly recovered and returned to control values at day 13. 4. The present work shows that modifications in microsomal delta 6- and delta 5-desaturase activities are not strictly paralleled by the changes in the composition of fatty acids of liver total lipids and microsomal phospholipids.     

Dietary beta-carotene inhibits mammary carcinogenesis in rats depending on dietary alpha-linolenic acid content

To investigate whether dietary alpha-linolenic acid (ALA) content alters the effect of beta-carotene on mammary carcinogenesis, we conducted a chemically induced mammary tumorigenesis experiment in rats randomly assigned to four nutritional groups (15 rats per group) varying in beta-carotene supplementation and ALA content. Two oil formula-enriched diets (15 %) were used: one with 6 g ALA/kg diet in an essential fatty acids (EFA) ratio of linoleic acid:ALA of 5:1 w/w (EFA 5 diet), the other with 24 g ALA/kg diet in an EFA ratio of 1:1 w/w (EFA 1 diet), both designed with a similar linoleic acid content. beta-Carotene was either added (10 mg/kg diet per d) or not added to these diets. beta-Carotene supplementation led to decreased tumour incidence and tumour growth when added to the EFA 5 diet, whereas it had no effect when added to the EFA 1 diet. The decreased tumour growth did not result from an involvement of lipoperoxidation (tumour malondialdehyde content being similar between the groups) or from an inhibition of tumour cell proliferation (as there was an unchanged S phase fraction in the tumours). We concluded that an adequate content of ALA in the diet is required to allow a protective effect of beta-carotene in mammary carcinogenesis. Whether such an interaction between ALA and beta-carotene influences the risk of breast cancer in women needs to be investigated.     

Fatty acid composition and arachidonic acid intake of selected Saudi foods

Twenty-eight Saudi Arabian common foods were analyzed for their fatty acid contents by gas-liquid chromatography using capillary column. The predominant fatty acids were oleic, palmitic, linoleic and stearic acids. The polyunsaturated to saturated fats ratio (P:S) as well as the n-3:n-6 ratio were generally not compatible with recommended values. Assessment of C20:4 (n-6) content in those foods showed a noticeable variation ranging from 9 mg/100 gm in beef sirloin to 256 mg/100 g in kannad fish. Eicosapentaenoic acid (C20:5) n-3 content was highest in kannad (925 mg/100 g). Applying C20:4 (n-6) values determined in this work to Saudi Balanced Sheet, the mean C20:4 (n-6) intake for a Saudian was estimated as approximately 115 mg/day.     

Fatty acid composition and arachidonic acid intake of selected Saudi foods

Twenty-eight Saudi Arabian common foods were analyzed for their fatty acid contents by gas-liquid chromatography using capillary column. The predominant fatty acids were oleic, palmitic, linoleic and stearic acids. The polyunsaturated to saturated fats ratio (P:S) as well as the n-3:n-6 ratio were generally not compatible with recommended values. Assessment of C20:4 (n-6) content in those foods showed a noticeable variation ranging from 9mg/100 gm in beef sirloin to 256 mg/ 100 g in kannad fish. Eicosapentaenoic acid (C20:5) n-3 content was highest in kannad (925 mg/100 g). Applying C20:4 (n-6) values detemined in this work to Saudi Balanced Sheet, the mean C20:4 (n-6) intake for a Saudian was estimated as ~115 mg/day.     

湖南地区5种常见食用菌的氨基酸组成及营养评价

目的 对湖南地区5种常见食用菌的氨基酸组成及含量进行分析评价,为食用菌合理利用提供依据。 方法 采用Kjeltee 2300自动凯氏定氮仪对湖南地区5种常见食用菌的蛋白质进行测定,采用曼默博尔A300全自动氨基酸分析仪进行氨基酸成分分析;采用氨基酸评分法对食用菌营养价值进行了评价。结果 食用菌除了杏鲍菇和茶树菇不含蛋氨酸以及香菇不含蛋氨酸和酪氨酸外,其余均含16种氨基酸;香菇中的蛋白质含量、氨基酸含量以及必需氨基酸含量均最高,分别为3 807、2 279、665 mg/100 g;5种食用菌的必需氨基酸中以苏氨酸和亮氨酸含量较高;5种食用菌口感好,但杏鲍菇口感不如另外4种食用菌;香菇中苏氨酸含量(38.16 mg/g蛋白)略低于WHO/FAO模式(40 mg/g蛋白),其余4种食用菌的苏氨酸含量均高于WHO/FAO模式,分别为双孢菇(43.33 mg/g蛋白)、金针菇(43.48 mg/g蛋白)、杏鲍菇(41.60 mg/g蛋白)、茶树菇(56.52 mg/g蛋白);茶树菇中苏氨酸含量(56.52 mg/g蛋白)高于卵清蛋白模式(51 mg/g蛋白);苏氨酸的氨基酸评分最高,为141.30,因此氨基酸模式为最优;5种食用菌的限制氨基酸均为苯丙氨酸和酪氨酸或异亮氨酸。结论 食用菌中苏氨酸含量优异,具有较高的营养价值;可以通过与富含苯丙氨酸、酪氨酸或异亮氨酸的食物等进行结合食用,构建合理膳食,提高食用价值。     

Docosahexaenoic acid and arachidonic acid prevent essential fatty acid deficiency and hepatic steatosis

Objectives: Essential fatty acids are important for growth, development, and physiologic function. α‐Linolenic acid and linoleic acid are the precursors of docosahexaenoic and arachidonic acid, respectively, and have traditionally been considered the essential fatty acids. However, the authors hypothesized that docosahexaenoic acid and arachidonic acid can function as the essential fatty acids. Methods: Using a murine model of essential fatty acid deficiency and consequent hepatic steatosis, the authors provided mice with varying amounts of docosahexaenoic and arachidonic acids to determine whether exclusive supplementation of docosahexaenoic and arachidonic acids could prevent essential fatty acid deficiency and inhibit or attenuate hepatic steatosis. Results: Mice supplemented with docosahexaenoic and arachidonic acids at 2.1% or 4.2% of their calories for 19 days had normal liver histology and no biochemical evidence of essential fatty acid deficiency, which persisted when observed after 9 weeks. Conclusion: Supplementation of sufficient amounts of docosahexaenoic and arachidonic acids alone without α‐linolenic and linoleic acids meets essential fatty acid requirements and prevents hepatic steatosis in a murine model.