亚东黑耳的氨基酸特征分析及蛋白质品质评价
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摘要
亚东黑耳(Exidia sp.)是一种尚未实现人工栽培的珍稀食用菌,为发掘和利用其营养价值,在现行国际氨基酸模式谱的基础上,以氨基酸评分(AAS)、美国国家科学院医学研究所(IOM)模式评分、化学评分(CS)、氨基酸比值系数(RC)、氨基酸比值系数分(SRC)和必需氨基酸指数(EAAI)等多个参数为指标,系统地分析了亚东黑耳的氨基酸特征和蛋白质品质。结果表明,亚东黑耳中含有18种常见氨基酸,包括全部8种必需氨基酸;其粗蛋白含量与粮食作物接近,蛋白质中必需氨基酸含量充足(473.4 mg·g~(-1) pro),其中亮氨酸含量较高(67.73 mg·g~(-1) pro)。参数评估表明,亚东黑耳蛋白质中的必需氨基酸比例相对合理(RC值0.74～1.66,EAAI值129.11),基本符合国际推行的氨基酸平衡模式谱(AAS值均高于98.75%,IOM模式评分均高于100%),是相对优质的蛋白质,但其平衡性和含量均逊色于鸡蛋蛋白(CS值70.93%～128.30%)。本研究结果为进一步开发野生菌资源提供了科学基础。
Exidia sp. is a rare edible fungus that has not been cultivated yet. To explore its nutrition value, the amino acid profile and protein quality were systematically investigated referring to the latest version of international amino acid reference patterns. Standard indicators, such as: amino acid score(AAS), IOM(Institute of Medicine) pattern score, chemical score(CS), ratio coefficient of amino acid(RC), score of ratio coefficient of amino acid(SRC) and essential amino acid index(EAAI) were analyzed. The results suggested that Exidia sp. contained 18 kinds of common amino acids, including all 8 essential amino acids. Its crude protein level was close to that of grain crops, the essential amino acids were sufficient(473.4 mg·g~(-1)), and the leucine content was high(67.73 mg·g~(-1)). Systematic assessment indicated that, in the Exidia sp. protein, individual EAAs(essential amino acids) were approximately balanced(RC=0.74～1.66, EAAI=129.11), which met the requirements of current international reference patterns(AAS values were higher than 98.75%, and IOM scores were higher than 100%). Exidia sp. protein was a relatively high-quality protein, though the contents and balance of essential amino acids were inferior to those of egg protein(CS=70.93%～128.30%). The study provides a scientific basis for further utilization of wild fungi resources.
Exidia sp. is a rare edible fungus that has not been cultivated yet. To explore its nutrition value, the amino acid profile and protein quality were systematically investigated referring to the latest version of international amino acid reference patterns. Standard indicators, such as: amino acid score(AAS), IOM(Institute of Medicine) pattern score, chemical score(CS), ratio coefficient of amino acid(RC), score of ratio coefficient of amino acid(SRC) and essential amino acid index(EAAI) were analyzed. The results suggested that Exidia sp. contained 18 kinds of common amino acids, including all 8 essential amino acids. Its crude protein level was close to that of grain crops, the essential amino acids were sufficient(473.4 mg·g~(-1)), and the leucine content was high(67.73 mg·g~(-1)). Systematic assessment indicated that, in the Exidia sp. protein, individual EAAs(essential amino acids) were approximately balanced(RC=0.74～1.66, EAAI=129.11), which met the requirements of current international reference patterns(AAS values were higher than 98.75%, and IOM scores were higher than 100%). Exidia sp. protein was a relatively high-quality protein, though the contents and balance of essential amino acids were inferior to those of egg protein(CS=70.93%～128.30%). The study provides a scientific basis for further utilization of wild fungi resources.
引文
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[33] 程祥, 熊华, 胡居吾, 赵强, 雷莉. 富硒花生油和富硒花生蛋白的基本性质研究 [J]. 中国油脂, 2013, 38(7): 95-97
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[2] 李兆坤, 王凤寰, 陈彬, 蒋思萍, 徐爱国. 青藏高原珍稀大型真菌亚东木耳菌丝发酵条件研究 [J]. 食品科学技术学报, 2017, 35(2): 51-57
[3] 普布次仁, 旺姆, 刘小勇. 西藏真菌资源调查概况 [J]. 菌物学报, 2016, 35(9): 1025-1047
[4] 陈巧玲, 李忠海, 陈素琼. 5种地产食用菌氨基酸组成比较及营养评价 [J]. 食品与机械, 2014, 30(6): 43-46, 81
[5] Sun L, Liu Q, Bao C, Fan J. Comparison of free total amino acid compositions and their functional classifications in 13 wild edible mushrooms [J]. Molecules, 2017, 22(3): 350-359
[6] Phillips S M, Chevalier S, Leidy H J. Protein ‘requirements’ beyond the RDA: implications for optimizing health [J]. Applied Physiology Nutrition and Metabolism, 2016, 41(5): 565-572
[7] Wu G. Dietary requirements of synthesizable amino acids by animals: a paradigm shift in protein nutrition [J]. Journal of Animal Science and Biotechnology, 2014, 5(1): 34-45
[8] IOM. Dietary Reference Intakes: Enery, Carbohydrate, Fiber, Fat, Fatty Acid, Cholesterol, Protein and Amino Acids [M]. Washington D. C.: The National Academies Press, 2005
[9] WHO/FAO/UNU. Protein and Amino Acid Requirements in Human Nutrition: Report of a Joint WHO/FAO/UNU Expert Consultation [M]. Geneva: WHO Press, 2007
[10] Boye J, Wijesinha-Bettoni R, Burlingame B. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method [J]. British Journal of Nutrition, 2012, 108(S2): S183-S211
[11] 冯笑笑, 李娟, 陈侨侨, 李美萍, 张生万. 翅果油树种仁蛋白氨基酸组成分析及营养价值评价 [J]. 食品科学, 2016, 37(22): 160-165
[12] 刘静, 李贞, 刘海英. 酸枣仁氨基酸组成分析及营养评价 [J]. 食品研究与开发, 2016, 37(20): 20-22
[13] 曲继旭, 贺雨馨, 陈龙, 孙志蓉. 3种石斛氨基酸组成及营养评价 [J]. 辽宁中医药大学学报, 2018, 20(2): 46-48
[14] Wagner C, Esbensen K H. Theory of sampling: four critical success factors before analysis [J]. Journal of AOAC International, 2015, 98(2): 275-281
[15] 中华人民共和国国家卫生和计划生育委员会. GB 5009.3-2016食品安全国家标准食品中水分的测定 [S]. 北京: 中国标准出版社, 2016
[16] 中华人民共和国卫生和计划生育委员会国家食品药品监督管理总局. GB 5009.5-2016食品中蛋白质的测定 [S]. 北京: 中国标准出版社, 2016
[17] 中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局. GB 5009.124-2016食品安全国家标准食品中氨基酸的测定 [S]. 北京: 中国标准出版社, 2016
[18] 中华人民共和国农业部和全国饲料工业标准化技术委员会. GB/T 18246-2000饲料中氨基酸的测定 [S]. 北京: 中国标准出版社, 2000
[19] 中华人民共和国农业部. GB/T 15399-94饲料中含硫氨基酸测定方法——离子交换色谱法 [S]. 北京: 中国标准出版社, 1994
[20] Seligson F H, Mackey L N. Variable predictions of protein quality by chemical score due to amino acid analysis and reference pattern [J]. The Journal of Nutrition, 1984, 114(4): 682-691
[21] 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, 1988, 10(2): 187-190
[22] Oser B L. Method for integrating essential amino acid content in the nutritional evaluation of protein [J]. Journal of the American Dietetic Association, 1951, 27(5): 396-402
[23] 施树, 罗章. 西藏不同地区野生黑木耳成分分析 [J]. 食品研究与开发, 2017, 38(2): 33-36
[24] 陈雪凤, 韦仕岩, 吴圣进, 王灿琴, 吴小健. 不同黑木耳菌株的营养成分分析比较 [J]. 食用菌, 2016, 38(2): 72-73
[25] 柴新义, 吴来娣, 于士军, 张微微. 野生盾形木耳主要营养和活性成分分析 [J]. 食品工业科技, 2017, 38(3): 365-371
[26] Mota C, Santos M, Mauro R, Samman N, Matos A S, Torres D, Castanheira Ⅰ. Protein content and amino acids profile of pseudocereals [J]. Food Chemistry, 2016, 193: 55-61
[27] Choi S H, Kozukue N, Kim H J, Friedman M. Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes(pulps) [J]. Journal of Food Composition and Analysis, 2016, 50: 77-87
[28] 徐寿军, 张凤英, 刘志萍, 郭萍, 李琲琲, 薛海楠, 王磊, 李国兴. 春大麦营养器官游离氨基酸含量变化特征及其与籽粒蛋白质含量相关分析 [J]. 核农学报, 2018, 32(1): 131-140
[29] Mattila P, Salo-V??n?nen P, K?nk? K, Aro H, Jalava T. Basic composition and amino acid contents of mushrooms cultivated in finland [J]. Journal of Agricultural and Food Chemistry, 2002, 50(22): 6419-6422
[30] 张化朋, 张静, 刘阿娟, 张鹏, 孙润广. 杏鲍菇营养成分及生物活性物质分析 [J]. 营养学报, 2013, 35(3): 307-309
[31] USDA. USDA Food Composition Databases [DB/OL]. (2018-9-23)[2018-10-24].https://ndb.nal.usda.gov/ndb/
[32] 杨春, 栗红瑜, 邓晓燕, 田志芳, 王海平. 小米蛋白质的氨基酸组成及品质评价分析 [J]. 农产品加工, 2008(12): 8-10
[33] 程祥, 熊华, 胡居吾, 赵强, 雷莉. 富硒花生油和富硒花生蛋白的基本性质研究 [J]. 中国油脂, 2013, 38(7): 95-97
[34] 李倩倩, 罗旭, 许腾, 王艳, 方芳, 王凤忠. 发芽对大豆中氨基酸含量的影响 [J]. 核农学报, 2018, 32(3): 548-554
[35] 李春燕, 迟翠翠, 翟二林, 庄桂东, 孟菡妍, 迟玉森. 苹果籽蛋白与大豆蛋白的营养分析比较 [J]. 中国农学通报, 2011, 27(20): 119-122
[36] Phillips S M. Current concepts and uunresolved questions in dietary protein requirements and supplements in adults [J]. Frontiers in Nutrition, 2017, 4: 13-22
[37] Díez V A, Alvarez A. Compositional and nutritional studies on two wild edible mushrooms from northwest Spain [J]. Food Chemistry, 2001, 75(4): 417-422
[38] Dabbour I R, Takruri H R. Protein digestibility using corrected amino acid score method(PDCAAS) of four types of mushrooms grown in Jordan [J]. Plant Foods for Human Nutrition, 2002, 57(1): 13-24
[39] 蔡艳, 郝明德. 黄土高原长期施肥对小麦籽粒蛋白质营养品质的影响 [J]. 核农学报, 2013, 27(9): 1378-1384
[40] 邹朝晖, 张志元, 邓钢桥, 彭选明, 唐建洲, 谢洪科, 李先, 张乐平, 李静. 喷施外源氨基酸对水稻干重及含氮量的影响 [J]. 核农学报, 2016, 30(7): 1435-1439
[41] Ren M, Habte-Tsion H-M, Liu B, Miao L, Ge X, Xie J, Liang H, Zhou Q, Pan L. Dietary leucine level affects growth performance, whole body composition, plasma parameters and relative expression of TOR and TNF-ɑ in juvenile blunt snout bream [J]. Aquaculture, 2015, 448: 162-168
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