期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 9, 页码 4736-4742出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf200141s
关键词
truffle; Tuber; fermentation mycelia; fruiting bodies; lipid; fatty acid
资金
- National Natural Science Foundation of China (NSFC) [20706012, 20976038]
- National Basic Research Program of China (973 Program) [2007CB714306]
- Chinese Ministry of Education [210132]
- Hubei Provincial Natural Science Foundation for Innovative Research Team [2008CDA002]
- Wuhan Municipality [200951830553]
- Hubei Provincial Department of Education [Z20101401]
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- National Key Laboratory of Biochemical Engineering [2010KF-06]
A comparison of lipid content and fatty acid (FA) composition between Tuber fermentation mycelia and natural fruiting bodies indicates that the lipid content in Tuber fermentation mycelia is higher than that in fruiting bodies. Unsaturated FAs (particularly linoleic acid and oleic acid) were the predominant constituents in total FAs in both Tuber fermentation mycelia and fruiting bodies. A total of 23 FAs, including arachidonic, eicosapentaenoic, docosahexaenoic, and gamma-linolenic acids, were first identified in the Tuber species. A hierarchical clustering analysis showed that the FA profile of fermentation mycelia was quite similar, regardless of Tuber species. However, the FA profile of the fruiting bodies was significantly influenced by its species and habitat environments. Interestingly, the FA profile of the Tuber indicum and Tuber aestivum fruiting bodies was nearly identical to that of the Tuber fermentation mycelia, which partially confirms the similarity between the Tuber fermentation mycelia and the fruiting bodies.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据