Department of Biology, Yuanpei University, Hsin Chu, Taiwan.
Int J Food Sci Nutr. 2011 Jun;62(4):328-35. doi: 10.3109/09637486.2010.533160. Epub 2010 Dec 17.
The fatty acid and amino acid compositions of 11 mushroom species commonly consumed were collected from the East Black Sea region of Turkey and analyzed. All species were characterized by a high content of linoleic acid (C18:2n-6) and glutamic acid. The highest content of linoleic acid (78.0%) and glutamic acid (29.4 μg/mg dry weight [d.w.]) was found in Agaricus arvensis and the lowest in Cantharellus tubaeformis, 19.8% and 10.9 μg/mg d.w., respectively. The average content of amino acids for all species was 148 μg/mg d.w. Overall, these results demonstrate that the 11 different kinds of wild edible mushrooms gathered from the region represent substantial sources of fatty acids and amino acids that are essential in the diet of humans. Quality of the mushroom protein compares favorably with the FAO/WHO Standard. The present study demonstrates that macrofungi from the East Black Sea region (Turkey) are a good source of many nutrients essential to human well-being.
从土耳其黑海东部地区采集了 11 种常见食用蘑菇的脂肪酸和氨基酸组成，并进行了分析。所有物种的特点是亚油酸（C18:2n-6）和谷氨酸含量高。蕈类中蕈酸（78.0%）和谷氨酸（29.4μg/mg 干重[d.w.]）含量最高的是蕈属，蕈酸（19.8%）和谷氨酸（10.9μg/mg d.w.）含量最低的是鸡油菌，蕈酸（19.8%）和谷氨酸（10.9μg/mg d.w.）含量最低的是鸡油菌，19.8%和 10.9μg/mg d.w.。所有物种的氨基酸平均含量为 148μg/mg d.w.。总的来说，这些结果表明，从该地区采集的 11 种不同的野生食用菌是人类饮食中必需的脂肪酸和氨基酸的重要来源。蘑菇蛋白的质量与粮农组织/世卫组织标准相当。本研究表明，土耳其黑海东部地区（土耳其）的大型真菌是许多对人类健康至关重要的营养物质的良好来源。
