智利野生和商业食用蘑菇的营养价值及生物学特性
Nutritional value and biological properties of Chilean wild and commercial edible mushrooms.
作者信息
Jacinto-Azevedo Benicio, Valderrama Natalia, Henríquez Karem, Aranda Mario, Aqueveque Pedro
机构信息
Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering, University of Concepcion, Chillan, Chile.
Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepción, Chile.
出版信息
Food Chem. 2021 Sep 15;356:129651. doi: 10.1016/j.foodchem.2021.129651. Epub 2021 Mar 22.
The nutritional value and biological properties of 24 samples of Chilean edible mushrooms were evaluated. The nutritional value was determined by measuring moisture, protein, fat, ash and carbohydrate contents. The biological activity was determined by using antibacterial, antifungal and antioxidant tests. The mushrooms showed high total carbohydrate (83.65-62.97 g/100 g dw) and crude protein (23.88-8.56 g/100 g dw) contents, but low fat contents (6.09-1.05 g/100 g dw). ChCl-extracts were more active against bacteria and fungi than MeOH-extracts. ChCl-extracts of B. loyo, C. lebre, L. edodes, M. conica and R. flava inhibited the growth of Gram-positive bacteria. The ChCl-extracts of A. cylindracea, B. loyo, and G. gargal showed strong effects against fungi. R. flava showed the highest phenolic content and antioxidant activity. The Chilean species B. loyo, C. lebre and G. gargal exhibited interesting nutritional value and biological properties, showing potential to be used as a dietary nutritional supplement.
对24份智利可食用蘑菇样本的营养价值和生物学特性进行了评估。通过测量水分、蛋白质、脂肪、灰分和碳水化合物含量来确定营养价值。通过抗菌、抗真菌和抗氧化测试来确定生物活性。这些蘑菇显示出较高的总碳水化合物含量（83.65 - 62.97克/100克干重）和粗蛋白含量（23.88 - 8.56克/100克干重），但脂肪含量较低（6.09 - 1.05克/100克干重）。氯仿提取物比甲醇提取物对细菌和真菌更具活性。洛约牛肝菌、苍白杯伞、香菇、圆锥光盖伞和黄红绒盖牛肝菌的氯仿提取物抑制革兰氏阳性菌的生长。柱状田头菇、洛约牛肝菌和加尔加拟口蘑的氯仿提取物对真菌有强烈作用。黄红绒盖牛肝菌显示出最高的酚类含量和抗氧化活性。智利的洛约牛肝菌、苍白杯伞和加尔加拟口蘑具有有趣的营养价值和生物学特性，显示出作为膳食营养补充剂的潜力。
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