Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Antônio Carlos Avenue, 6627, Belo Horizonte, MG 31270-901, Brazil.
Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Antônio Carlos Avenue, 6627, Belo Horizonte, MG 31270901, - Brazil.
Food Res Int. 2019 Nov;125:108524. doi: 10.1016/j.foodres.2019.108524. Epub 2019 Jun 24.
Many different species of mushrooms are consumed around the world, after harvesting from nature or cultivated under controlled conditions. Fruiting bodies of mushrooms from the Agaricus, Lentinula, and Pleurotus genera are reported as the most cultivated and commercialized ones in many countries, while wild edible mushroom species vary greatly according to the growth location. Mushrooms are nutritionally well-balanced sources of carbohydrates and proteins, with low fat concentrations, usually ranging from 0.1 to 16.3% making them very health foods. Although mushrooms are not a choice source of lipids, they contain essential fatty acids such as linoleic, oleic, and linolenic in their lipid profiles, usually as the major constituents. Therefore, compared to other food of vegetal and animal origin, mushrooms have the advantage of possessing high levels of polyunsaturated fatty acids (PUFA). Percentage of these fatty acids (in 100 g of total fatty acids) in mushrooms varies greatly: linoleic acid ranges from 0.0-81.1%, oleic acid between 1.0 and 60.3%, and linolenic acid from 0.0-28.8%. A global overview of the lipid composition of mushrooms is presented in this review, emphasizing the presence and levels of monounsaturated fatty acids (MUFA) and PUFA. Literature points that, in mushrooms, unsaturated fatty acid levels are generaly greater than those of saturated ones, regardless of the continent where the mushroom is cultivated or harvested. Comparing individually different species of the same mushroom (Agaricus bisporus, Pleurotus ostreatus, and Boletus edulis) from different continents, similar fatty acid profile is also frequently observed. The great variety of edible mushrooms found worldwide and their consistent production of fatty acids, regardless the geographic source, make mushrooms an important source of essential fat acids for a human health diet.
全世界有许多不同种类的蘑菇被食用，有些是从自然界中收获的，有些则是在受控条件下种植的。在许多国家，从 Agaricus、Lentinula 和 Pleurotus 属中收获的蘑菇子实体被报道为最受种植和商业化的蘑菇，而野生食用菌的种类则根据生长地点而有很大差异。蘑菇是营养均衡的碳水化合物和蛋白质来源，脂肪浓度低，通常在 0.1 到 16.3%之间，因此非常健康。虽然蘑菇不是脂质的首选来源，但它们的脂质谱中含有必需脂肪酸，如亚油酸、油酸和亚麻酸，通常是主要成分。因此，与其他植物和动物来源的食物相比，蘑菇具有高含量多不饱和脂肪酸 (PUFA) 的优势。蘑菇中这些脂肪酸的百分比（在总脂肪酸的 100 克中）差异很大：亚油酸含量范围为 0.0-81.1%，油酸含量在 1.0 到 60.3%之间，亚麻酸含量为 0.0-28.8%。本文综述了蘑菇脂质组成的全球概况，强调了单不饱和脂肪酸 (MUFA) 和 PUFA 的存在和水平。文献表明，无论蘑菇是在哪个大陆种植或收获的，蘑菇中的不饱和脂肪酸水平通常大于饱和脂肪酸水平。比较来自不同大陆的同一蘑菇（双孢蘑菇、平菇和牛肝菌）的不同个体物种，也经常观察到类似的脂肪酸谱。全世界有许多不同种类的可食用蘑菇，它们一致地产生脂肪酸，无论其地理来源如何，这使得蘑菇成为人类健康饮食中必需脂肪酸的重要来源。
