贺兰山紫蘑的鉴定及营养成分分析
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摘要
通过ITS序列分析和构建系统发育树对贺兰山紫蘑分离菌株进行了分子生物学鉴定,并比较了液体发酵菌丝体与子实体的营养成分。结果表明:分离到的8株菌均为丝膜菌属真菌,液体发酵菌丝体在主要营养成分(蛋白质、脂肪、粗纤维和灰分)、氨基酸、主要矿质元素(铁、钙、钾、磷、镁和锌)方面的营养价值优于或与子实体营养价值相当,可作为深度开发相关产品的原材料。
The isolated strains from Cortinarius sp.were identified by molecular biology method through ITS sequence analysis and phylogenetic tree construction,and the nutritional components of submerged cultured mycelia and fruiting bodies were compared.The results showed that all the 8 isolated strains belonged to the genus Cortinarius.The nutritional values of the main nutrient components(protein,fat,crude fiber and ash),amino acids,and major mineral elements(Fe,Ca,K,P,Mg and Zn)in the submerged cultured mycelia were better than or comparable to the fruiting body and could be used as raw materials for an in-depth development of related products.
The isolated strains from Cortinarius sp.were identified by molecular biology method through ITS sequence analysis and phylogenetic tree construction,and the nutritional components of submerged cultured mycelia and fruiting bodies were compared.The results showed that all the 8 isolated strains belonged to the genus Cortinarius.The nutritional values of the main nutrient components(protein,fat,crude fiber and ash),amino acids,and major mineral elements(Fe,Ca,K,P,Mg and Zn)in the submerged cultured mycelia were better than or comparable to the fruiting body and could be used as raw materials for an in-depth development of related products.
引文
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[20] 于士军,何玲艳,张莹,等.六种食用菌营养和功能成分的主成分分析和聚类分析[J].阜阳师范学院学报(自然科学版),2018,35(1):37-42.
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[2] 刘继婷,鲁晓丽,张自萍.不同处理方法对贺兰山紫蘑菇多糖抗氧化活性的影响[J].食品科学,2015,36(4):6-10.
[3] BAI M S,WANG C,ZNG S C,et al.Antioxidant polyketide phenolic metabolites from the edible mushroom Cortinarius purpurascens[J].Food Chem,2013,141(4):3424-3427.
[4] 王春颖,高杰,孟振晗,等.紫色丝膜菌抗氧化及降低细胞内活性氧作用[J].食用菌学报,2017,24(1):83-88.
[5] 方学原,鲍吉飞,苗艳霞,等.贺兰山紫蘑菇萃取物抗肿瘤活性研究[J].广州化工,2015,43(12):50-52.
[6] 昝立峰,图力古尔,包海鹰,等.紫红丝膜菌子实体的化学成分研究[J].菌物学报,2008,27(2):284-288.
[7] 杨振华,张靠稳,马爱瑛.贺兰山紫蘑菇多糖的分离与纯化[J].北方园艺,2011(4):187-189.
[8] CORRêA R C,DE SOUZA A H,CALHELHA R C,et al.Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the brazilian edible mushroom Pleurotus ostreatoroseus singer[J].Food Funct,2015,6(7):2155-2164.
[9] WANG H,LI G,ZHANG W,et al.The Protective effect of Agaricus blazei murrill,submerged culture using the optimized medium composition,on alcohol-induced liver injury[J].Biomed Res Int,2014,573978.
[10] ZHANG B Z,INNGJERDINGEN K T,ZOU Y F,et al.Characterisation and immunomodulating activities of exopolysaccharides from submerged cultivation of Hypsizigus marmoreus [J].Food Chem,2014,15(163):120-128.
[11] GANG J,LIU H,LIU Y.Optimization of liquid fermentation conditions and protein nutrition evaluation of mycelium from the caterpillar medicinal mushroom,Cordyceps militaris (Ascomycetes)[J].Int J Med Mushrooms,2016,18(8):745-752.
[12] 圣志存,吴双,王安平,等.珊瑚菌子实体和菌丝体营养成分与抗氧化活性比较研究[J].现代食品科技,2018,34(5):1-7.
[13] COHEN N,COHEN J,ASATIANI M D,et al.Chemical composition and nutritional and medicinal value of fruit bodies and submerged cultured mycelia of culinary-medicinal higher basidiomycetes mushrooms[J].Int J Med Mushrooms,2014,16(3):273-291.
[14] LIU J Y,CHANG M C,MENG J L,et al.Comparative proteome reveals metabolic changes during the fruiting process in Flammulina velutipes[J].J Agric Food Chem,2017,65(24):5091-5100.
[15] 梁建东,韩燕峰,田维毅,等.高雄山虫草的生物活性成分及药理作用研究进展[J].食用菌学报,2018,25(1):113-119.
[16] 李敏,姚庆智,魏杰,等.贺兰山紫蘑的分离、鉴定与培养条件[J].北方园艺,2017(14):169-174.
[17] 国家食品安全风险评估中心、食品安全国家标准审评委员会秘书处.食品安全国家标准汇编通用标准[M].北京:中国人口出版社,2016.
[18] SHARIF S,SHAHID M,MUSHTAQ M,et al.Wild Mushrooms:A potential source of nutritional and antioxidant attributes with acceptable toxicity[J].Prev Nutr Food Sci,2017,22(2):124-130.
[19] 罗晓莉,李建英,张沙沙,等.云南三种特色野生食用菌营养成分分析与评价[J].食品工业,2017,38(5):277-280.
[20] 于士军,何玲艳,张莹,等.六种食用菌营养和功能成分的主成分分析和聚类分析[J].阜阳师范学院学报(自然科学版),2018,35(1):37-42.
[21] MORALES Y,CACERES T,MAY K,et al.Biochemistry and regulation of the protein arginine methyltransferases (PRMTs)[J].Arch Biochem Biophys,2015,590:138-152.