贵州省4种食用野生菌氨基酸含量分析

目的分析贵州省食用野生菌氨基酸含量。方法用氨基酸分析仪测定食用野生牛肝菌、野生多汁乳菇、野生松乳菇、野生密丛枝瑚菌中的氨基酸含量。结果 4种食用菌的氨基酸含量大小依次为:野生牛肝菌野生多汁乳菇野生密丛枝瑚菌野生松乳菇,其中人体必需氨基酸的含量大小依次为:野生牛肝菌野生密丛枝瑚菌野生松乳菇野生多汁乳菇,且分别占其总氨基酸含量的34%、40%、31%、36%。结论贵州省4种野生食用菌富含氨基酸,以野生牛肝菌含量最高。     

贵州野生多汁乳菇氨基酸成分及致小鼠突变性实验

目的了解贵州野生多汁乳菇的氨基酸含量和对小鼠3项致突变性。方法用氨基酸分析仪测定贵州野生多汁乳菇的氨基酸含量,进行鼠伤寒沙门菌微粒体酶、小鼠微核、小鼠精子畸形3项致突变实验。结果贵州野生多汁乳菇总氨基酸含量为14335mg/100g,其中人体必需氨基酸的含量为4419mg/100g。3项致突变实验结果阴性。结论贵州野生多汁乳菇是一种富含氨基酸,无致突变性的野生菌。     

野生牛肝菌营养成分分析及对小鼠免疫功能的影响

目的:对野生牛肝菌进行营养成分分析并观察其对环磷酰胺(CP)损伤免疫系统小鼠的免疫调节作用。方法:①成分分析:用凯氏法测定野生牛肝菌中蛋白质(总氮)含量,用氨基酸分析仪测定野生牛肝菌中的氨基酸含量,用原子吸收光谱法测定野生牛肝菌中各矿物元素含量。②动物试验:实验设野生牛肝菌组9.0mg/(kg.bw)+CP、CP组、正常对照组。灌胃小鼠牛肝菌提取液35 d,CP腹腔注射造成小鼠免疫损伤。观察小鼠胸腺脏器系数、血清溶血素、小鼠足趾DTH、碳粒廓清指数α等指标。结果:野生牛肝菌蛋白质含量为219 g/kg(干品);含17种氨基酸,其中人体8种必需氨基酸的含量5415 mg/100g占总氨基酸含量16863 mg/100g的32%;含有人体必需的矿物元素(P、Cu、Fe、Zn、Ca、Mn)。动物免疫试验中血清溶血素(HC50)、小鼠足趾DTH、碳粒廓清指数α明显高于CP组(P<0.01),其中小鼠足趾DTH恢复至正常对照组水平。结论:野生牛肝菌是一种具有较高营养价值的野生食用菌。在本实验条件下,野生牛肝菌对CP所致的免疫损伤小鼠的细胞免疫、体液免疫、非特异性免疫功能有明显的改善作用。     

贵州野生多汁乳菇营养成分分析

多汁乳菇 ( Lactarius volemus Fr) ,别名奶浆菌、牛奶菌、奶汁菰、饭汤菇。夏秋季于针叶林或针阔混交林中地上散生或群生。子实体脆香可口 ,在贵州是较受人们喜爱且产量较高的野生食用菌。据报道[1 ] ,多汁乳菇富含蛋白质、脂肪、糖类、维生素等多种营养素 ;有抗癌活性 ,提取物对肉瘤 S-1 80和艾氏腹水癌均有抑制作用。　　为此 ,本研究对贵州的野生多汁乳菇进行了主要化学成分、矿物元素和氨基酸等营养成分分析 ,旨在为多汁乳菇开发利用提供科学依据。1　材　料　与　方　法1 .1　样品收集和处理　　 1 998年 6～ 1 2月在贵阳市菜市场购…     

3种食用菌对小鼠免疫功能的影响

目的观察香菇、贵州野生多汁乳菇、野生牛肝菌对受环磷酰胺(CP)损伤免疫系统小鼠的免疫调节作用。方法实验设:①正常对照组;②多汁乳菇9 g/(kg.bw)+CP 50 mg/(kg.bw)组;③牛肝菌9 g/(kg.bw)+CP50 mg/(kg.bw)组;④香菇9 g/(kg.bw)+CP 50 mg/(kg.bw)组;⑤CP 50 mg/(kg.bw)组。小鼠灌胃35 d,CP腹腔注射造成小鼠免疫损伤。观察小鼠的一般临床表现、小鼠脏器系数、血清溶血素、足趾DTH、碳粒廓清指数α等指标。结果3种食用菌小鼠胸腺系数(牛肝菌除外)、血清半数溶血值(HC50)、足趾DTH、碳粒廓清指数α明显高于CP组(P<0.01)。结论在本实验条件下,3种食用菌分别对CP所致的免疫损伤小鼠的细胞免疫、体液免疫、非特异性免疫功能有明显改善作用,尤其是野生多汁乳菇对增强小鼠细胞免疫功能和非特异免疫功能的作用比香菇还强。     

香菇多糖及营养成分分析

目的:对香菇中所含的多糖、氨基酸、矿物元素等进行了测定,为香菇中有效营养成分的进一步研究和开发利用提供科学依据。方法:采用香菇提液经乙醇沉淀后得到多糖,用硫酸—苯酚法测定多糖,用氨基酸全自动分析仪测定香菇中氨基酸,用原子吸收光谱测定香菇中矿物元素,用荧光分光光度计测定香菇中硒含量。结果:香菇中多糖含量为0.252mg/g(干品计),含16种氨基酸,其中人体必需氨基酸7种,含人体必需的矿物元素铜、钙、锌、锰、铁、镁、磷、硒8种。结论:通过所测定的成分进一步表明,香菇是一种营养较为丰富的食用菌,有着广泛的开发利用前景。     

贵州野生多汁乳菇对小鼠免疫功能影响

目的观察贵州野生多汁乳菇对正常及环磷酰胺（cp）损伤免疫系统小鼠的免疫调节作用。方法实验设多汁乳菇组9．0mg／（kg·bw）、多汁乳菇组9．0mg／（kg·bw）＋CP、CP组、正常对照组。灌胃给小鼠多汁乳菇提取液35d，CP腹腔注射造成小鼠免疫损伤。观察小鼠体重的生长情况、小鼠脏器系数、血清溶血素、小鼠足趾迟发型超敏反应（DTH）、碳粒廓清指数α等指标。结果小鼠胸腺系数、血清溶血素（HC50）、小鼠足趾DTH、碳粒廓清指数α明显高于CP组（P〈0．01）。其中小鼠足趾DTH，碳粒廓清指数α恢复至正常对照组水平。结论贵州野生多汁乳菇对CP所致的免疫损伤小鼠的细胞免疫、体液免疫、非特异性免疫功能有明显的改善作用。     

野生多汁乳菇的抗辐射作用

目的观察贵州野生多汁乳菇对小鼠的抗辐射作用。方法设3个多汁乳菇剂量组[2.3,4.5,9.0g/(kg.bw)]、阴性对照组和辐射模型对照组,辐射剂量为5 Gy。观察小鼠白细胞计数、测定骨髓DNA含量、骨髓微核率3个指标。结果辐照后5 d各剂量组小鼠的白细胞总数明显高于辐射对照组(P<0.01);辐照后4,15 d,多汁乳菇各剂量组小鼠DNA损伤随剂量的增加,损伤程度逐渐降低,呈剂量-反应关系(P<0.05);多汁乳菇9.0 g/(kg.bw)组在辐照4 d后骨髓微核率较辐射对照组有明显降低(P<0.01)。结论在本实验条件下,多汁乳菇对辐射导致的小鼠白细胞损伤、DNA损伤有一定的保护作用,在剂量为9.0 g/(kg.bw)时,对染色体受损有良好的保护作用。     

野生牛肝菌化学成分分析及遗传毒性研究

目的:对野生牛肝菌进行了化学成分分析和小鼠三项遗传毒性实验研究。方法:测定了野生牛肝菌氮、磷、铜、铁、钙、锰、锌、硒含量,进行了鼠伤寒沙门氏菌微粒体酶、小鼠微核、小鼠精子畸形三项遗传毒性实验。结果:野生牛肝菌蛋白质(N)含量为219000 mg/kg、磷为500 mg/kg、铜为13.2 mg/kg、铁为122.6mg/kg、锌为19.6 mg/kg、钙为21.6 mg/kg、锰为22.6 mg/kg、硒为5.3 mg/kg。三项遗传毒性实验结果阴性。结论:野生牛肝菌是富含蛋白质和各种矿物元素,尤其富含硒的一种无遗传毒性野生菌。     

贵州野生多汁乳菇对60Co-γ损伤小鼠的保护作用

目的 了解贵州野生多汁乳菇对60Co-γ辐射损伤小鼠的保护作用.方法 实验设3个多汁乳菇剂量组(2.3、4.5、9.0 g/kg体重)、阴性对照组和60Co-γ辐射模型对照组,辐射剂量为5 Gy.观察小鼠白细胞计数、测定骨髓DNA含量.结果 辐照后5 d小鼠各剂量组的白细胞总数(6.83±1.95、6.42±1.00、6.34±1.23)明显高于60Co-γ辐射对照组(5.05±0.93)(P＜0.01);辐照后4、15 d,多汁乳菇各剂量组小鼠随剂量增加,DNA损伤程度逐渐降低,呈剂量反应关系(P＜0.05).结论 在本实验条件下,多汁乳菇对60Co-γ辐射导致的小鼠白细胞损伤、DNA损伤具有一定的保护作用.     

野生牛肝菌化学成分分析及遗传毒性研究

目的了解野生牛肝菌的化学成分及对小鼠的遗传毒性。方法测定了野生牛肝菌氮、磷、铜、铁、钙、锰、锌、硒含量，进行了鼠伤寒沙门氏菌微粒体酶、小鼠微核、小鼠精子畸形三项遗传毒性实验，其检测方法参照《保健食品检验与评价技术规范》进行。结果野生牛肝菌蛋白质（N）含量为219000ms／ks、磷为500ms／ks、铜为13．2mg／kg、铁122．6mg／kg、锌为19．6mg／kg、钙为21．6ms／ks、锰为22．6mg／kg、硒为5．3ms／ks。三项遗传毒性实验结果阴性。结论野生牛肝菌是一种富含蛋白质和各种矿物元素、无致突变性的野生菌。     

香菇多糖及抗突变作用的研究

目的：本研究对香菇中的所含多糖进行了测定；根据体外原核与体内的真核细胞相结合的原则，对香菇取液中的多糖部分进行了抗突变作用的研究。方法：用硫酸-苯酚法测定多糖，采用鼠伤寒沙门氏菌／微粒体酶试验（Ames）方法；活体小鼠骨髓细胞微核试验方法，对香菇提取液（多糖部分）进行了抗突变试验。结果：香菇中多糖含量为0．252mg（干品计）。香菇提取液（多糖部分）的各剂量组在加与不加微粒体酶活化系统（S9）的条件下，均能抑制由敌克松（Dexon）；甲基甲烷磺酸酯（MMS）；2-乙酰氨基芴（2-AAF）所引起的TA98、TA100回变菌落数的增加；抑制率分别为37．7％、69．8％、70．3％、78．1％、39．0％、78．1％、83．0％、88．6％。抑制由环磷酰胺（CP）引起的小鼠微核率的增加。抑制率分别为31．80％、52．80％、63．10％。结论：香菇具有一定的抗突变作用。     

Collecting and learning to identify edible fungi in southeastern Poland: age and gender differences

The gathering of 17 folk taxa of edible fungi (most commonly Boletus edulis, Leccinum spp., Xerocomus spp., Suillus spp., Cantharellus cibarius, Armillaria spp., Russula spp., Lactarius salmonicolor, Macrolepiota procera, Boletus erythropus) was recorded in three villages in southeast Poland, but only 13 of them are gathered by children. Gender and age differences were small (apart from the fact that more adults than children collect non-Boletaceae species), and relatives of both sexes took part in teaching children about mushrooms, although fathers were most frequently mentioned as first teachers. Collecting mushrooms, mainly for own use, sometimes for sale, is still a culturally significant activity.     

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。     

Content of mercury in edible mushrooms on the terrains of Morag and Lukta

Mercury concentrations were determined in the caps and stalks of seven species of edible mushrooms: Cantharellus cibarius, Xerocomus badius, Leccinum rufum, Leccinum scabrum, Boletus edulis, Tricholoma terreum and Marasmius oreades, collected at the area of the communes Morag and ?ukta in the County of Ostróda in 1997-98. The method of mercury measurement was cold-vapour atomic absorption spectroscopy (CV-AAS) after wet digestion of the samples with concentrated nitric acid under pressure in teflon vessels in microwave oven. There were a large variation of mercury content between examined mushrooms species. Boletus edulis showed a highest mercury concentration, i.e. 3.000 +/- 1.600 ng/g in the caps and 1.800 +/- 900 ng/g dry matter in the stalks. The lowest mercury concentration was detected in Cantharellus cibarius and Tricholoma terreum.     

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 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.     

南海弯斑蛸营养成分的分析与评价

目的:分析和评价弯斑蛸可食部分、生殖腺、肝和胰脏的主要营养特性,并对可食部分的氨基酸、脂肪酸、维生素、矿物元素进行分析和营养评价。方法:用常规方法分析其主要营养素;用氨基酸分析仪分析氨基酸组成,并采用FAO/WHO推荐的蛋白质模式对蛋白质进行营养评价;脂肪酸用气相色谱-质谱联用仪进行检测,并通过分析其组成的主要指标来评价其营养价值;维生素和矿物元素含量直接说明其营养功能。结果:可食部分粗蛋白质含量最高,为78.9%,蛋白质营养价为97,总糖含量肝胰脏>生殖腺>可食部分;脂肪酸中的PUFA和HUFA含量分别为52.6%和51.1%;维生素A和维生素E含量较高;钾、磷、钙、镁、铁等元素的含量丰富。结论:弯斑蛸是高蛋白、低脂肪,蛋白质营养价值高,脂肪酸和矿物元素含量较高的海洋食品。     

Nutrient and sensory qualities of kunun zaki from different saccharification agents

Kunun zaki--a cereal-based non-alcoholic, non-carbonated beverage--was studied. The ratio of blends of major ingredients, nutrient, amino acid content and sensory qualities of kunun zaki generated with different saccharifying agents were investigated. The main ingredients of the formulations were malted rice, sweet potato, soybeans and Cadaba farinosa (Dangarafa or Legel in Hausa), each used separately with sorghum to produce a kunun zaki type. The weight ratios of the major ingredients were 8:91 for malted rice-sorghum, 7:92 for sweet potato-sorghum, 9:90 for soybean-sorghum and 4:95 for Cadaba farinosa-sorghum blends with ginger contributing 1% in each case as a spice. The nutrient composition of kunun zaki samples from different saccharifying agents ranged from 87 to 91% for moisture, 3.19 to 7.86% for crude protein, 0.37 to 0.75% for fat, 0.93 to 1.20% for ash and 2.69 to 5.84% for carbohydrate. Glutamic acid (4.49-11.66 g) was the most abundant amino acid in the samples while cysteine was the least abundant (0.34-1.45 g) in all the samples. The lowest concentration of all the essential amino acids except for tryptophan occurred when malted rice was used (0.44-1.40 g). Among the essential amino acids, cysteine, valine, isoleucine and methionine occurred in extremely low quantities compared with FAO/WHO reference protein values. The dual role (saccharification and enrichment) of soybean in kunun zaki processing is a desirable attribute and offers an advantage over the other agents. The different saccharifying agents had no significant effect (P > 0.05) on colour and flavour of kunun zaki but did influence sweetness, mouthfeel and overall acceptability. The beverage made with malted rice was most liked overall.