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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Fatty and amino acids composition of selected wild edible mushrooms of Bunyoro Sub-region, Uganda
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Fatty and amino acids composition of selected wild edible mushrooms of Bunyoro Sub-region, Uganda

机译：乌干达Bunyoro次区域精选野生食用菌的脂肪和氨基酸组成

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For thousands of years, mushrooms have long been used for their health promoting properties. The aim of this study was to determine the fatty acids and amino acids contents in priority wild mushrooms: Termitomyces microcarpus, Termitomyces sp. (Bunyanaka), Termitomyces globulus, Termitomyces eurrhizus and Polyporus tenuiculus widely consumed in Bunyoro Sub-region, Uganda. The study revealed seventeen amino acids using pre-column derivatization with a phenylisothiocyanate followed by HPLC-UV-vis, and tryptophan using spectrophotometry. Fatty acidswere determined by gas chromatography and detected by a flame ion detector. The essential amino acids ranged from 23.6% P. tenuiculus to 59.0% T. microcarpus of the total amino acids. Termitomyces sp. (Bunyanaka) and T. globulus were the most nutritious species based on essential amino acid indices. Generally, glutamic acid was high followed by phenylalanine, histidine, tryptophan and lysine concentrations, whereas threonine, valine, methionine, leucine, cysteine, arginine and tyrosinecontents were either low or absent. T. eurrhizus and T. globulus were limited in leucine and valine, T. microcarpus in leucine and Termitomyces sp. (Bunyanaka) in isoleucine and valine. Unsaturated fatty acids predominated over saturated ones. Termitomyces sp. (Bunyanaka) and T. globulus had poor fatty acid profiles, rich in monounsaturated fatty acids (nervonic and eruic acids), had low PUFA:MUFA ratio and a PUFA+MUFA:SFA ratio greater than two. Docosahexaenoic (DHA) and a trans-fatty acid, elaidic were also identified in these mushroom species. This represents the first report on the occurrence of DHA in mushrooms. T. microcarpushad a fairly good profile, high in palmitoleic, ?-linolenic, á- linolenic, palmitic and oleic acids. Stearic DHA, linoleic and eicosapentaenic acids were detected in small quantities. The odd carbon number fatty acids (heptadecanoic, heneicosanoic and cis-10-heptadecanoic) were also identified. These results serve as a basis to encourage the local communities to exploit the nutritive potentials of these mushrooms in order to reduce the burden of nutritional deficiencies.
机译：几千年来，蘑菇一直被用作促进健康的特性。这项研究的目的是确定优先野生蘑菇中的脂肪酸和氨基酸的含量：微型Termmitomyces microcarpus，Termitomyces sp。 （Bunyanaka），球状Termitomyces globulus，百日草Termitomyces eurrhizus和猪Poly（Polyporus tenuiculus）在乌干达Bunyoro次区域广泛消费。这项研究揭示了使用异硫氰酸苯酯进行柱前衍生，然后用HPLC-UV-vis进行色氨酸分离和使用分光光度法测定的色氨酸，可以揭示17种氨基酸。通过气相色谱法测定脂肪酸，并通过火焰离子检测器进行检测。必需氨基酸的范围从总氨基酸的23.6％淡黄假单胞菌到59.0％的微型锦鸡儿。 Termmitomyces sp。 （Bunyanaka）和T. globulus是基于必需氨基酸指标的最营养的物种。通常，谷氨酸含量高，其次是苯丙氨酸，组氨酸，色氨酸和赖氨酸，而苏氨酸，缬氨酸，蛋氨酸，亮氨酸，半胱氨酸，精氨酸和酪氨酸含量低或不存在。亮氨酸和缬氨酸中的T. eurrhizus和T. globulus有限，亮氨酸和Termmitomyces sp中的T. microcarpus有限。 （Bunyanaka）中的异亮氨酸和缬氨酸。不饱和脂肪酸高于饱和脂肪酸。 Termmitomyces sp。 （Bunyanaka）和T.globulus的脂肪酸谱较差，富含单不饱和脂肪酸（神经酸和芥酸），PUFA：MUFA比低，PUFA + MUFA：SFA比大于2。在这些蘑菇种类中还发现了二十二碳六烯酸（DHA）和反式脂肪酸玉石。这是关于蘑菇中DHA发生的首次报道。 T. microcarpushad的轮廓相当好，富含棕榈油酸，α-亚麻酸，亚麻酸，棕榈酸和油酸。少量检出了硬脂酸DHA，亚油酸和二十碳五烯酸。还鉴定了奇数碳原子数的脂肪酸（十七烷酸，二十烷酸和顺式十庚烷酸）。这些结果为鼓励当地社区开发这些蘑菇的营养潜力提供了基础，以减轻营养不足的负担。

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