蝙蝠蛾拟青霉和中国弯颈霉蛋白质氨基酸分析及质量评价

详细信息    查看全文 | 推荐本文 |

英文篇名：Content analysis and nutritional evaluation of amino acids in Paecilomyces hepiali and Tolypocladium sinensis 作者：汪家春 ; 张阵阵 ; 徐军 ; 李兆兰 ; 栾洁 ; 陈雅琳 英文作者：WANG Jia-chun;ZHANG Zhen-zhen;XU Jun;LI Zhao-lan;LUAN Jie;CHEN Ya-lin;Office of Scientific and Technical Research Administration,Medical Science & Technology Information Center,Navy Medical Research Institute,Second Military Medical University;Department of Medical Instrument,Shanghai University of Medicine & Health Sciences;Algae & Bacteria Engineering Room,College of Life Science,Nanjing University; 关键词：蝙蝠蛾拟青霉 ; 中国弯颈霉 ; 氨基酸类 ; 必需氨基酸类 ; 氨基酸比值系数 英文关键词：Paecilomyces hepiali;;Tolypocladium sinensis;;amino acids;;essential amino acids;;ratio coefficient of amino acid 中文刊名：DEJD 英文刊名：Academic Journal of Second Military Medical University 机构：第二军医大学海军医学研究所科技计划处医学科技信息中心;上海健康医学院医疗器械学院;南京大学生命科学学院藻菌工程室; 出版日期：2017-11-20 出版单位：第二军医大学学报 年：2017 期：v.38;No.339 基金：解放军总后勤部科研项目(11DJZ2b);; 上海市2016年度“科技创新行动计划”技术标准项目指南(16DZ0501400)~~ 语种：中文; 页：DEJD201711021 页数：5 CN：11 ISSN：31-1001/R 分类号：119-123

摘要

目的对蝙蝠蛾拟青霉(Paecilomyces hepiali)和中国弯颈霉(Tolypocladium sinenis)2种虫生真菌菌丝的蛋白质氨基酸进行含量分析及质量评价,为2种真菌的其他相关研究和应用提供依据。方法采用盐酸水解法水解菌丝粉,用Agilent 1200高效液相色谱仪C18反相柱梯度进行分离,上柱前加入邻苯二甲醛-氯甲酸芴甲酯(OPA-FMOC)自动衍生化。参照标准品氨基酸,计算待测样品的氨基酸含量。结果测定了17种蛋白水解氨基酸的含量,其中蝙蝠蛾拟青霉中有4种氨基酸(天冬氨酸、缬氨酸、异亮氨酸、亮氨酸)的含量高于中国弯颈霉,中国弯颈霉中有11种氨基酸(谷氨酸、丝氨酸、甘氨酸、苏氨酸、精氨酸、丙氨酸、酪氨酸、胱氨酸、蛋氨酸、赖氨酸、脯氨酸)的含量高于蝙蝠蛾拟青霉。中国弯颈霉氨基酸总量、必需氨基酸总量、非必需氨基酸总量高于蝙蝠蛾拟青霉,蝙蝠蛾拟青霉支链氨基酸含量高于中国弯颈霉。两者必需氨基酸的模式均符合世界卫生组织和联合国粮农组织(WHO/FAO)提出的必需氨基酸模式谱和参考标准。结论蝙蝠蛾拟青霉与中国弯颈霉均具有较高的营养价值,但两者的蛋白质氨基酸含量并不等同。
        Objective To analyze the contents of amino acids in Paecilomyceshepiali(P.hepiali)and Tolypocladium sinenis(T.sinensis)and their nutritive values,so as to provide a basis for related researches and applications of the two kinds of fungi.Methods The mycelia of P.hepiali and T.sinensis were hydrolyzed with6 mol·L-1 HCl,and the amino acids from the mycelia were separated by C18 reversed-phase column with gradient elution and o-phthalaldehyde-fluorenylmethyl chloroformate(OPA-FMOC)pre-column derivation using Agilent 1200 high-performance liquid chromatograph.The content of sample amino acids was determined by the peak areas ratio between the samples and standard amino acids.Results A total of 17 proteolytic amino acids from P.hepiali and T.sinensis were determined in this study.The contents of 4 kinds of amino acids(aspartic acid,valine,isoleucine and leucine)in P.hepiali were higher than those in T.inensis,while the contents of 11 kinds of amino acids(glutamic acid,serine,glycine,threonine,arginine,alanine,tyrosine,cystine,methionine,lysine and proline)in T.inensis were higher than those in P.hepiali.The total contents of amino acids,essential amino acids and non-essential amino acids in T.Sinensis were higher than those in P.hepiali,and the content of branched chain amino acids in P.hepiali was higher that in T.sinensis.World Health Organization/Food and Agriculture Organization(FAO/WHO)reference model of essential amino acids was used to evaluate the nutritional values of amino acids in P.hepiali and T.sinensis,and the results showed that the scores of ratio coefficient of amino acids in P.hepiali and T.sinensis were 92.06 and 88.17,respectively.Conclusion The contents of protein amino acids in P.hepiali and T.sinensis are different,but they both have relatively high nutritional values.

引文

[1]CHEN J,ZHANG W,LU T,LI J,ZHENG Y,KONG L.Morphological and genetic characterization of a cultivated Cordyceps sinensis fungus and its polysaccharide component possessing antioxidant property in H22tumor-bearing mice[J].Life Sci,2006,78:2742-2748.
    [2]汪家春,杨睿倩,李兆兰,陈雅琳.天然冬虫夏草、冬虫夏草菌丝及发酵液游离氨基酸的种类及含量测定[J].解放军药学学报,2014,30:249-250,268.
    [3]朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1998,10:187-190.
    [4]FAO/WHO.Energy and protein requirements[J].FAO Nutr Meet Rep Ser,1973,522:52-63.
    [5]Food and Agriculture Organization of the United Nations/Word Health Organization,Energy and Protein requirement Report of joint FAO/WHO[R].Geneve:WHO,1973:62-64.
    [6]FAO/WHO.Protein Quality evaluation in human diets[M].Rome:Food and Agriculture Organization,1991:35-36.
    [7]高观世,张陶,吴素蕊,桑兰.食用菌蛋白质评价及品种间氨基酸互补性分析[J].中国食用菌,2012,31:35-38.
    [8]李兆兰.中国弯颈霉新种及产环孢菌素的研究[J].真菌学报,1988,7:93-98.
    [9]严冬,杨鑫嵎.西藏不同产地冬虫夏草中氨基酸成分分析及其营养价值评价[J].中国农学通报,2014,30:281-284.
    [10]刘彦威,刘娜,刘利强.冬虫夏草有效成分的研究进展[J].动物医学进展,2004,25:51-53.
    [11]张登友,杨树德,董洪新,蔡德华,程显好.4种金福菇菌株子实体的蛋白质营养价值评价[J].生物加工过程,2017,15:22-27.
    [12]林忠宁,陈敏健,刘明春,周代顺.真姬菇菇脚和菌糠氨基酸含量测定及营养评价[J].中国食用菌,2012,31:44-46.
    [13]刘刚,王辉,周本宏.松茸氨基酸含量的测定及营养评价[J].中国食用菌,2007,26:51-52.
    [14]王芳,乔璐,张庆庆,沈斌.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36:225-228.
    [15]钱爱萍,林虹,颜孙安,林香信,吴立强.乌饭树叶蛋白质中氨基酸含量及营养价值评价[J].福建农业学报,2008,23:306-309.