富硒香菇硒分布和蛋白质营养价值的评价
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摘要
以香菇(Lentinus edodes)为原料,将亚硒酸钠作为硒源,采用不同硒浓度对香菇进行栽培,考察硒在香菇子实体中的分布规律,并根据氨基酸平衡理论对富硒香菇蛋白质营养价值进行评价。结果表明,随着添加外源硒浓度的增加,香菇子实体的硒浓度有显著的提高。当添加亚硒酸钠浓度为100 mg/kg时栽培出的香菇硒浓度可以达到225. 13 mg/kg。且发现蛋白质是硒在香菇子实体中最主要的有机载体。对不同硒浓度下的富硒香菇蛋白质营养价值进行评价,在硒浓度为60 mg/kg时,富硒香菇中必需氨基酸含量、化学评分、必需氨基酸指数、生物价、营养指数分别比未富硒组提高了5. 49%、1. 78%、4. 59%、5. 41%和6. 51%,说明富硒栽培可提高香菇子实体的蛋白质营养价值。
This research aimed to study the selenium-enriched Lentinus edodes. Taking sodium selenite as the source of selenium,different selenium concentrations were used to cultivate Lentinus edodes. The distribution of selenium in Lentinus edodes was investigated. According to the amino acid balance theory,the nutrition value of seleniumriched Lentinus edodes in terms of protein was evaluated. The results showed that with the concentration of exogenous selenium increased,the concentration of selenium in Lentinus edodes was significantly improved. When the concentration of sodium selenite was 100 mg/kg,the selenium concentration of Lentinus edodes cultivated could reach to 225. 13 mg/kg.Protein was the main organic carrier of selenium in Lentinus edodes. When comparing Lentinus edodes cultivated under different selenium concentrations,it was found that at the concentration of 60 mg/kg,the amino acid contents,chemical score,amino acid index,biological valence,and nutritional index were 5. 49%,1. 78%,4. 59%,5. 41% and6. 51%,respectively. This showed that the selenium-riched culture can enhance the nutritional value of Lentinus edodes in terms of its protein.
This research aimed to study the selenium-enriched Lentinus edodes. Taking sodium selenite as the source of selenium,different selenium concentrations were used to cultivate Lentinus edodes. The distribution of selenium in Lentinus edodes was investigated. According to the amino acid balance theory,the nutrition value of seleniumriched Lentinus edodes in terms of protein was evaluated. The results showed that with the concentration of exogenous selenium increased,the concentration of selenium in Lentinus edodes was significantly improved. When the concentration of sodium selenite was 100 mg/kg,the selenium concentration of Lentinus edodes cultivated could reach to 225. 13 mg/kg.Protein was the main organic carrier of selenium in Lentinus edodes. When comparing Lentinus edodes cultivated under different selenium concentrations,it was found that at the concentration of 60 mg/kg,the amino acid contents,chemical score,amino acid index,biological valence,and nutritional index were 5. 49%,1. 78%,4. 59%,5. 41% and6. 51%,respectively. This showed that the selenium-riched culture can enhance the nutritional value of Lentinus edodes in terms of its protein.
引文
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[14]乔艳明.富硒条件下香菇液体培养基优化及硒多糖提取工艺[D].汉中:陕西理工学院,2016.
[15]刘建涛.香菇硒多糖协同化疗对胃癌细胞分化、凋亡的影响[J].工企医刊,2014,27(4):933-934.
[16]吴丹.富硒香菇多糖和富硒平菇多糖体外抗氧化活性研究[J].安徽农业科学,2010,38(11):5 841-5 843.
[17]潘丽元,陈国静,杨洁茹,等.富硒香菇多糖的药理活性研究[J].中医药信息,2000(6):51-52.
[18] FAO. Amino acid content of foods and biological data on proteins[J]. Nutrition Division Rome:FAO,1970,24:5-6.
[19] FAO/WHO. Energy and protein requirements[R]. Geneva:World Health Organization,1973.
[20] BANO Z,RAJARATHRAM S. Pleurotus mushroom as a nutritious food in tropical mushrooms-biological nature and cultivation methods[M]. Hongkong:The Chinese University Press,1982:363-380.
[21]俞涛.硒元素在秀珍菇中的富集研究及其对产量和品质的影响[D].合肥:安徽农业大学,2016.
[22]牛林茹.黄白侧耳的富硒栽培研究[D].太原:山西大学,2014.
[23]茆广华.灰树花子实体富硒及其硒多糖的研究[D].镇江:江苏大学,2014.
[24]李玲飞.四种食用菌的富硒特性研究[D].杭州:浙江大学,2012.
[25]丁莉,武芸,尚红喜.植物体内含硒生物大分子基础与应用研究进展[J].湖北民族学院学报:自然科学版,2004,22(2):1-4.
[26]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.
[27]惠丰立,夏敏.节木代料香菇子实体蛋白质的营养评价[J].氨基酸和生物资源,2003,25(4):38-40.
[28]王凤翼,钱方.大豆蛋白的生产与应用[M].北京:中国轻工业出版社,2004:110-115.
[29] PETKOVSEK S A,POKORNY B. Lead and cadumium in mushrooms from the vicinity of two large emission soures in Slovenia[J]. The Science of the Totel Environment,2013,443:942-952.
[30] OZCAN M M,DURSUN N,JUHAIMI F Y. Heavy metals intake by cultured mushrooms growing in model system[J]. Environmental Monitoring and Assessment,2013,185(10):8 393-8 397.
[2]周勇,易延逵,杨晓敏,等.香菇中多糖含量测定方法的比较研究[J].食品研究与开发,2016,37(13):124-128.
[3]刘洁,吴馨.鲜香菇中香菇多糖含量测定方法的研究[J].科技创业家,2012,3(18):230-231.
[4] FALANDYSZ J,BOROVICKA J. Macro and trace mineral constituents and radionuclides in mushrooms:Health benefits and risks[J]. Applied Microbiology and Biotechnology,2013,7(2):477-501.
[5]许凌凌,许月明.微量元素硒与人体健康研究[J].农技服务,2016,33(6):85-86.
[6] ABDULAH R,FARIED A,KOBAYASHI K,et al. Selenium enrichment of broccoli sprout extract increases chemosensitivity and apoptosis of LNCa P prostate cancer cells[J]. BMC Cancer,2009,9(1):414-422.
[7] RAJASEKARAN A,KALAIVANI M. Designer foods and their benefits:A review[J]. Journal of Food Science and Technology,2013(1):1-16.
[8] HOU J,WANG T,LIU M,et al. Suboptimal selenium supply:acontinuing problem in Keshan disease areas in Heilongjiang province[J]. Biological Trace Element Research,2011,143(3):1 255-1 263.
[9] YANG Jingyuan,WANG Tong,WU Changjun,et al. Selenium levelsurveillance for the year 2007 of Keshan disease in endemic areas andanalysis on surveillance results between 2003 and 2007[J]. Biological Trace Element Research,2010,138(1):53-59.
[10] XIA Yiming,HILL K E,BYRNE D W,et al. Effectiveness of selenium supplements in a low-selenium area of China[J]. The American Journal of Clinical Nutrition,2005,81(4):829-834.
[11]陈敏.微量元素硒的存在形式及其生物学功能[J].中国畜牧杂志,2005,41(6):60-63.
[12]黄敏文,繁谊,京雄.富硒香菇中微量元素硒的含量测定[J].广东微量元素科学,2006,3(8):52-54.
[13] NUNES R G F L,LUZ J M R,FREITAS R B,et al. Selenium bioaccumulation in shiitake mushrooms:A nutritional alternative source of this element[J]. Journal of Food Science,2012,7(9):983-986.
[14]乔艳明.富硒条件下香菇液体培养基优化及硒多糖提取工艺[D].汉中:陕西理工学院,2016.
[15]刘建涛.香菇硒多糖协同化疗对胃癌细胞分化、凋亡的影响[J].工企医刊,2014,27(4):933-934.
[16]吴丹.富硒香菇多糖和富硒平菇多糖体外抗氧化活性研究[J].安徽农业科学,2010,38(11):5 841-5 843.
[17]潘丽元,陈国静,杨洁茹,等.富硒香菇多糖的药理活性研究[J].中医药信息,2000(6):51-52.
[18] FAO. Amino acid content of foods and biological data on proteins[J]. Nutrition Division Rome:FAO,1970,24:5-6.
[19] FAO/WHO. Energy and protein requirements[R]. Geneva:World Health Organization,1973.
[20] BANO Z,RAJARATHRAM S. Pleurotus mushroom as a nutritious food in tropical mushrooms-biological nature and cultivation methods[M]. Hongkong:The Chinese University Press,1982:363-380.
[21]俞涛.硒元素在秀珍菇中的富集研究及其对产量和品质的影响[D].合肥:安徽农业大学,2016.
[22]牛林茹.黄白侧耳的富硒栽培研究[D].太原:山西大学,2014.
[23]茆广华.灰树花子实体富硒及其硒多糖的研究[D].镇江:江苏大学,2014.
[24]李玲飞.四种食用菌的富硒特性研究[D].杭州:浙江大学,2012.
[25]丁莉,武芸,尚红喜.植物体内含硒生物大分子基础与应用研究进展[J].湖北民族学院学报:自然科学版,2004,22(2):1-4.
[26]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.
[27]惠丰立,夏敏.节木代料香菇子实体蛋白质的营养评价[J].氨基酸和生物资源,2003,25(4):38-40.
[28]王凤翼,钱方.大豆蛋白的生产与应用[M].北京:中国轻工业出版社,2004:110-115.
[29] PETKOVSEK S A,POKORNY B. Lead and cadumium in mushrooms from the vicinity of two large emission soures in Slovenia[J]. The Science of the Totel Environment,2013,443:942-952.
[30] OZCAN M M,DURSUN N,JUHAIMI F Y. Heavy metals intake by cultured mushrooms growing in model system[J]. Environmental Monitoring and Assessment,2013,185(10):8 393-8 397.