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.     

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.     

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.     

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 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.     

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。     

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.     

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.     

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.     

Crude protein content and amino acid composition in Taiwanese human milk

Breast milk provides the essential nutrients for infants in readily available form. The content of nitrogen in human milk is of great importance because it relates to the growth of infants in the early stage, and the composition of nitrogenated compounds varies according to the lactational stage. Three-hundred-and-three human milk specimens were obtained from 240 healthy mothers living in two different districts in Taiwan, and 264 specimens were used for the analysis. The crude protein content, total and free amino acid compositions as well as urea content were evaluated using pooled milk samples according to different lactational stages and geographical location. The crude protein content decreased sharply from colostrum (2.51 g/100 mL) to mature milk (1.25 g/100 mL). Total amino acids account for 80-85% of the crude protein throughout the whole lactation period. Crude protein also contained 30 to 35 mg/ 100 mL urea and 41 to 48 mg/ 100 mL free amino acids as non-protein nitrogen components. The ratio of essential to non-essential amino acids remained constant throughout the lactation period in spite of a decline in amino acid content. The amino acid composition per 1 g of nitrogen varied during the lactation period. The differences of these lactational changing patterns of individual amino acids were probably reflected by variation of the protein composition during lactation. The sum of free amino acid content ranged from 43 to 50 mg/100 mL in Taipei and 40 to 45 mg/100 ml, in Kaohsiung. Although the variations of free amino acids during the lactation period differed among amino acids, glutamic acid predominated in mature milk while phosphoethanolamine was predominant in colostrum.     

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.     

Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom

The amino acid profiles and fatty acid composition of Agrocybe chaxingu were studied to evaluate the nutritional value of this species. The most abundant essential amino acid and non-essential amino acid were leucine and glutamate, respectively. The fruiting body of A. chaxingu contained 0.61 g leucine/100 g of edible weight, while those of Pleurotus ostreatus and Flammulina velutipes contained 0.53 g and 0.38 g leucine/100 g of edible weight, respectively. The content of glutamate ranged from 1.00 to 1.20 g/100 g of edible weight. Total amount of the essential amino acids of A. chaxingu (2.70 g/100 g of edible weight) was higher than those of the P. ostreatus and F. velutipes used in this study. Linoleic acid, a polyunsaturated fatty acid, was the major component in A. chaxingu (69.3% of total fatty acids), and the second highest component of fatty acids was palmitic acid (13.7%). The amount of MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in the fruiting body of A. chaxingu was 5.0% and 69.3% of the total fatty acid content, respectively.     

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.     

Physical and chemical analysis of Passiflora seeds and seed oil from China

The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high amount of protein (10.8 +/- 0.60%) and are rich in oil (23.40 +/- 2.50%). The seeds are found to be a good source of minerals. They contain considerable amounts of sodium (2.980 +/- 0.002 mg/g), magnesium (1.540 +/- 0.001 mg/g), potassium (0.850 +/- 0.001 mg/g), and calcium (0.540 +/- 0.002 mg/g). The passion fruit seeds contain the 17 amino acids that are found naturally in plant protein (tryptophan is not analyzed). The essential amino acids account for 34% of the 17 amino acids. The amino acid score of passion fruit seeds protein is 74 and the first limiting amino acid is methionine and cystine. The oil extracted by solvent and supercritical dioxide carbon is liquid at room temperature and the color is golden-orange. The specific gravity of the oil is about 0.917. Comparing the chemical properties of the oil extracted by solvent with that by supercritical dioxide carbon, the latter may be suitable as edible oil directly, while the former will be edible after it must be refined to improve on clarity. Fatty acid composition of the seed oil indicates that the oil contains two essential fatty acids (linoleic acid and linolenic acid), but the content of linoleic acid (72.69 +/- 0.32%) is by far greater than that of linolenic acid (0.26 +/- 0.00%). The present analytical results show the passion fruit seed to be a potentially valuable non-conventional source for high-quality oil.     

Physical and chemical analysis of Passiflora seeds and seed oil from China

The physical and chemical properties of seeds and seed oil from ‘Tainung No. 1’ passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high amount of protein (10.8±0.60%) and are rich in oil (23.40±2.50%). The seeds are found to be a good source of minerals. They contain considerable amounts of sodium (2.980±0.002 mg/g), magnesium (1.540±0.001 mg/g), potassium (0.850±0.001 mg/g), and calcium (0.540±0.002 mg/g). The passion fruit seeds contain the 17 amino acids that are found naturally in plant protein (tryptophan is not analyzed). The essential amino acids account for 34% of the 17 amino acids. The amino acid score of passion fruit seeds protein is 74 and the first limiting amino acid is methionine and cystine. The oil extracted by solvent and supercritical dioxide carbon is liquid at room temperature and the color is golden–orange. The specific gravity of the oil is about 0.917. Comparing the chemical properties of the oil extracted by solvent with that by supercritical dioxide carbon, the latter may be suitable as edible oil directly, while the former will be edible after it must be refined to improve on clarity. Fatty acid composition of the seed oil indicates that the oil contains two essential fatty acids (linoleic acid and linolenic acid), but the content of linoleic acid (72.69±0.32%) is by far greater than that of linolenic acid (0.26±0.00%). The present analytical results show the passion fruit seed to be a potentially valuable non-conventional source for high-quality oil.     

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.     

海蓬子营养成分分析与急性毒性评价

目的分析种植于潮汕沿海海蓬子的营养成分,并对其安全性进行初步评价。方法采用常规生化分析方法。结果海蓬子嫩茎的含水量较低(90.99%),灰分(3.42%)、维生素C(40.66mg/100g)和β-胡萝卜素(1.74mg/100g)含量高,含有八种必需氨基酸,谷氨酸、精氨酸含量丰富、但缺乏含硫氨基酸,其他营养成分多数高于茎菜类蔬菜。种籽中蛋白质(34.01%)、油脂(23.79%)和维生素E(23.6mg/100g)含量都很高,其蛋白质质量较好。种油主要由亚油酸(70.62%),油酸(12.19%),棕榈酸(10.37%),亚麻酸(2.93%)等组成,有较高的营养和保健价值。小鼠急性毒性试验LD50464g/kg。结论海蓬子营养丰富,食用安全,有很好的开发利用前景。     

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.