云南野生黑松露营养价值评定
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摘要
为探究云南野生黑松露营养价值,选取野生云南高黎贡山黑松露用于常规养分及氨基酸含量测定。采用必需氨基酸指数(essential amino acid index,EAAI)、化学评分(chemical score,CS)、氨基酸评分(amino acid score,AAS)、营养指数(nutritional indexes,NI)和生物价(biological value,BV)等对其蛋白质营养价值进行综合评价。结果表明:云南野生黑松露干物质、灰分、脂肪蛋白质和碳水化合物的含量分别为22.18%、0.82%、2.20%、21.60%和62.70%;依据AAS,黑松露的第一、二限制性氨基酸分别是蛋氨酸+胱氨酸、亮氨酸;但依据CS,第一、二限制性氨基酸分别是苯丙氨酸+酪氨酸、异亮氨酸。综上,云南野生黑松露碳水化合物含量高,甲硫氨酸+胱氨酸、苯丙氨酸+酪氨酸为第一限制性氨基酸。
This study was to explore the nutritional value of natural black truffle grown in Yunnan of China.Natural black truffle obtained from Gaoligong Mountain in Yunnan was dried,crushed and sieved. The content of common nutrients and amino acids were determined. Essential amino acid index(EAAI),chemical score(CS),amino acid score(AAS),nutritional indexes(NI),and biological value(BV)were used to evaluate the nutritional value of protein in black truffle. The results showed that:the content of dry matter,ash,fat,protein and carbohydrate in Yunnan black truffle were 22.18 %,0.82 %,2.20 %,21.60 %,and 62.70 % respectively.According to AAS and CS,the first and second limiting amino acid of black truffle are methionine plus cysteine and leucine as well as phenylalanine plus tyrosine and isoleucine,respectively. In conclusion,Yunnan black truffle contains high content of carbohydrate,and methionine plus cysteine,phenylalanine plus tyrosine was the first limiting amino acids.
This study was to explore the nutritional value of natural black truffle grown in Yunnan of China.Natural black truffle obtained from Gaoligong Mountain in Yunnan was dried,crushed and sieved. The content of common nutrients and amino acids were determined. Essential amino acid index(EAAI),chemical score(CS),amino acid score(AAS),nutritional indexes(NI),and biological value(BV)were used to evaluate the nutritional value of protein in black truffle. The results showed that:the content of dry matter,ash,fat,protein and carbohydrate in Yunnan black truffle were 22.18 %,0.82 %,2.20 %,21.60 %,and 62.70 % respectively.According to AAS and CS,the first and second limiting amino acid of black truffle are methionine plus cysteine and leucine as well as phenylalanine plus tyrosine and isoleucine,respectively. In conclusion,Yunnan black truffle contains high content of carbohydrate,and methionine plus cysteine,phenylalanine plus tyrosine was the first limiting amino acids.
引文
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[20]SHIMOMURA Y,INAGUMA A,WATANABE S,et al.Branchedchain amino acid supplementation before squat exercise and delayed-onset muscle soreness[J].International Journal of Sport Nutrition and Exercise Metabolism,2010,20(3):236-244
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[22]SHIMOMURA Y,KITAURA Y,KADOTA Y,et al.Novel physiological functions of branched-chain amino acids[J].Journal of Nutritional Science&Vitaminology,2015,61(S1):S112-S114
[23]TAKAGI Y,KURIHARA S,HIGASHI N,et al.Combined administration of L-cystine and L-theanine enhances immune functions and protects against influenza virus infection in aged mice[J].Journal of Veterinary Medical Science,2010,72(2):157-165
[24]RAMANIOL AC,MIALOCQ Q,CLAYETTE P,et al.Role of glutamate transporters in the regulation of glutathione level in human macrophages[J].American Journal of Physiology Cell Physiology,2001,281(6):1964-1970
[25]KURIHARA S,HIRAOKA T,AKUTSU M,et al.Effects of L-cystine and L-theanine supplementation on the cold:a randomized,double-blind,and placebo-controlled trial[J].Journal of Amino Acids,2010,2010(6):307475
[26]KURIHARA S,SHIBAHARA S,ARISAKA H,et al.Enhancement of antigen-specific immunoglobulin G production in mice by co-administration of L-cystine and L-theanine[J].Journal of Veterinary Medical Science,2007,69(12):1263-1270
[2]MIRANDA M,ZARIVI O,BONFIGLI A,et al.White truffles,like black ones,are tyrosinase positive[J].Plant Science,1996,120(1):29-36
[3]MARTIN F,KOHLER A,MURAT C,et al.Perigord black truffle genome uncovers evolutionary origins and mechanisms of symbiosis[J].Nature,2010,464(7291):1033-1038
[4]CULLERéL,FERREIRA V,CHEVRET B,et al.Characterisation of aroma active compounds in black truffles(Tuber melanosporum)and summer truffles(Tuber aestivum)by gas chromatography-olfactometry[J].Food Chemistry,2010,122(1):300-306
[5]CULLERéL,FERREIRA V,MARCO P,et al.Does the host tree exert any influence on the aromatic composition of the black truffle(Tuber melanosporum)[J].Flavour&Fragrance Journal,2016,32(2):133-140
[6]CAMPO E,MARCO P,ORIA R,et al.What is the best method for preserving the genuine black truffle(Tuber melanosporum)aroma?An olfactometric and sensory approach[J].Food Science and Technology,2017(80):84-91
[7]中华人民共和国国家卫生健康委员会.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
[8]国家食品药品监督管理总局.GB 5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016
[9]国家食品药品监督管理总局.GB 5009.6-2016食品安全国家标准食品中脂肪的测定[S].北京:中国标准出版社,2016
[10]中华人民共和国国家卫生健康委员会.GB 5009.4-2016食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2016
[11]中华人民共和国国家卫生健康委员会.GB 28050-2011食品安全国家标准预包装食品营养标签通则[S].北京:中国标准出版社,2011
[12]中华人民共和国国家卫生健康委员会.GB/Z 21922-2008食品营养基本术语[S].北京:中国标准出版社,2008
[13]MATSUI M S,MUIZZUDDIN N,ARAD S,et al.Sulfated polysaccharides from red microalgae have antiinflammatory properties in vitro and in vivo[J].Applied Biochemistry&Biotechnology,2003,104(1):13-22
[14]GUZMAN S,GATO A,LAMELA M,et al.Anti-inflammatory and immunomodulatory activities of polysaccharide from Chlorella stigmatophora and Phaeodactylum tricomutum[J].Phytotherapy Research,2010,17(6):665-670
[15]CHEN Y,XIE M Y,NIE S P,et al.Purification,composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum[J].Food Chemistry,2008,107(1):231-241
[16]WANG J,ZHANG Q,ZHANG Z,et al.Antioxidant activity of sulfated polysaccharide fractions extracted from Laminaria japonica[J].International Journal of Biological Macromolecules,2008,42(2):127-132
[17]BEARA I N,LESJAK M M,CETOJEVI-SIMIN D D,et al.Phenolic profile,antioxidant,anti-inflammatory and cytotoxic activities of black and white truffles[J].Food Chemistry,2014,165(20):460-466
[18]KIM S W,MATEO R D,YIN Y L,et al.Functional amino acids and fatty acids for enhancing production performance of sows and piglets[J].Asian-Australasian Journal of Animal Sciences,2007,20(2):295-306
[19]BROSNAN J T,BROSNAN M E.Branched-chain amino acids:enzyme and substrate regulation[J].Journal of Nutrition,2006,136(S1):207-211
[20]SHIMOMURA Y,INAGUMA A,WATANABE S,et al.Branchedchain amino acid supplementation before squat exercise and delayed-onset muscle soreness[J].International Journal of Sport Nutrition and Exercise Metabolism,2010,20(3):236-244
[21]UNEYAMA H,KOBAYASHI H,TONOUCHI N.New functions and potential applications of amino acids[J].Advances in Biochemical Engineering/Biotechnology,2015,159(1):273
[22]SHIMOMURA Y,KITAURA Y,KADOTA Y,et al.Novel physiological functions of branched-chain amino acids[J].Journal of Nutritional Science&Vitaminology,2015,61(S1):S112-S114
[23]TAKAGI Y,KURIHARA S,HIGASHI N,et al.Combined administration of L-cystine and L-theanine enhances immune functions and protects against influenza virus infection in aged mice[J].Journal of Veterinary Medical Science,2010,72(2):157-165
[24]RAMANIOL AC,MIALOCQ Q,CLAYETTE P,et al.Role of glutamate transporters in the regulation of glutathione level in human macrophages[J].American Journal of Physiology Cell Physiology,2001,281(6):1964-1970
[25]KURIHARA S,HIRAOKA T,AKUTSU M,et al.Effects of L-cystine and L-theanine supplementation on the cold:a randomized,double-blind,and placebo-controlled trial[J].Journal of Amino Acids,2010,2010(6):307475
[26]KURIHARA S,SHIBAHARA S,ARISAKA H,et al.Enhancement of antigen-specific immunoglobulin G production in mice by co-administration of L-cystine and L-theanine[J].Journal of Veterinary Medical Science,2007,69(12):1263-1270