Fatty acid and amino acid compositions of selected wild-edible mushrooms consumed in Turkey

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.     

Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.     

Mineral elements content of wild growing edible mushrooms from the southeast of Spain

Wild-growing mushrooms could be a potential source of mineral elements The aim of this study was to analyze the mineral composition of 18 species of wild-growing mushrooms collected in a natural park from the Spanish southeast (province of Granada). Ca, Mg, K, Na, Fe, Cu and Zn, were determined by flame atomic absorption spectroscopy and P was analyzed colorimetrically by the vanadomolybdate procedure; the accuracy of methods was assessed by the use of certified reference materials. The contribution of mushrooms consumption to the mineral daily recommended intakes was calculated. Although large variations were observed between species, the most abundant mineral elements in the analyzed mushrooms were K and P, with average contents of 29.3 ± 8.1 and 8.60 ± 4.8 g/kg dry matter (dm), respectively. Low Na concentrations were observed (26.5–579 mg/kg dm), with the only exception of Amanita ovoidea, and high Fe values, exceeding in some cases 1000 mg/kg dm (such as in Lactarius deliciosus and Morchella conica). Mushrooms may be significant contributors of K and P in the human diet and also good sources of trace elements, especially Cu and Fe, providing negligible quantities of Na. Strong correlations were observed for Ca/Mg and Cu/Zn contents in the mushrooms analyzed.     

Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.     

乙酰丙酮法测定香菇中的甲醛

目的建立乙酰丙酮法测定香菇中甲醛含量的检测方法。方法样品经蒸馏处理后,馏出液中甲醛与乙酰丙酮生成稳定的黄色化合物,与标准系列比较定量。结果方法的线性范围在1μg/mL~8μg/mL,回归方程为y=0.01x-0.019 9,r=0.998 5,回收率87.8%~101.2%,相对标准偏差<5.0%。结论本方法操作简单、结果准确,适用于香菇中甲醛的测定。     

Chemical characteristics,fatty acid compositions,conjugated linoleic acid contents and cholesterol levels of some traditional Turkish cheeses

The chemical characteristics, fatty acid and conjugated linoleic acid (CLA) contents and cholesterol levels of some traditional Turkish cheeses that are consumed mostly in Turkey were determined in this study. The fatty acid and cholesterol contents and CLA amount of cheeses were analysed as methyl esters by gas chromatography. The aim of this study was to determine the nutritional profile of some Turkish cheeses produced by traditional methods. The major fatty acids of the cheeses were palmitic acid (C_16:0) and oleic acid (C_18:1). The saturated fatty acid content of samples changed between 60.80% and 76.57%, while the monounsaturated fatty acid content ranged from 21.42% to 34.05% and the polyunsaturated fatty acid content was between 1.47% and 3.59%. The CLA contents of the cheeses ranged from 0.44 to 1.04 g/100 g in fat. The cholesterol levels of the samples were determined as 44.6–147.69 mg/100 g in cheese.     

Fatty acid profiles of livers from selected marine fish species

Fish livers (FLs) constitute a rich and underexploited source of long-chain polyunsaturated fatty acids (LCPUFAs). Unfortunately, FLs are usually discarded when fish are processed in industrial factories for human consumption, thus the nutritional possibilities of LCPUFAs of FLs is wasted. Nevertheless, these organs might be used as a cheaper source of LCPUFAs, such as eicosapentaenoic (EPA, 20:5n-3), docosahexaenoic (DHA, 22:6n-3) and arachidonic acids (AA, 20:4n-6). In the present work, the FA profiles of FLs of 12 fish species commonly consumed in southern Spain have been determined. The output of the analyses showed that the total FA in FLs ranged between 10.8% in European anchovy to 70.0% in great weaver. FLs from shortfin mako yielded the most unsaturated oil, showing also the higher amount of LCPUFAs (51.4%) and n-3 LCPUFAs (46.3%). FLs from great weever and European anchovy were characterized by a high LCPUFA content. All species show a good n-3/n-6 ratio, with blue whiting (10.2) at the top of the range. Saturated FAs (SFAs) reached the highest amounts in European pilchard (35.8%) and axillary seabream (35.5%), while Mediterranean hake showed the higher amounts of monounsaturated FAs (MUFAs) (50.2%), although LCPUFA content was also noticeable in this species. A remarkable characteristic of FLs confirmed in this work is that this organ constitutes a rich source of n-3 LCPUFA, especially of EPA and DHA.     

蘑菇中放射性核素含量及转移分布研究现状与思考

切尔诺贝利核事故后,由核事故导致的食品中放射性污染受到广泛关注。国外对蘑菇浓集放射性核素已有大量研究,而我国目前关于蘑菇中放射性核素含量及转移分布机理的研究几乎处于空白。蘑菇作为人们日常消费的食品,研究表明其对放射性核素具有较强的吸附作用,因此开展蘑菇中的放射性核素含量研究对评估人体内照射剂量具有重要意义。本文综述了蘑菇中放射性核素的种类、蘑菇中放射性核素的转移分布研究方法,并重点阐述了近年来国内外研究现状,旨在为今后的基础研究提供理论支撑。     

丽水市市售香菇中邻苯二甲酸酯类化合物的 气相色谱-质谱检测

摘要:目的　建立香菇中邻苯二甲酸酯的气相色谱-质谱检测方法,并用于丽水市市售香菇中邻苯二甲酸酯类化合物的检测。方法　在全市范围内抽取60份香菇样品,按照国家食品污染监测标准操作程序,进行16种邻苯二甲酸酯类化合物的检测。结果　检测的60份香菇样品中均未有邻苯二甲酸酯类化合物超标的现象。结论　丽水市市售香菇中邻苯二甲酸酯类化合物的残留量基本较低,但仍需加强监管力度,保障证食品安全。     

八种花粉中脂肪酸组分分析

目前对花粉中氨基酸、维生素、矿物元素等营养成分的组成与功能有较为全面的了解，而对其中脂肪酸的组成缺乏广泛的调查研究。随着对脂肪酸功能的深入了解，人们发现脂肪酸不仅与抗动脉粥样硬化、预防冠心病等有关，而且在提高免疫功能及抗肿瘤等方面表现出潜在的价值。     

Nutritional bioavailability to rats of selenium in Brazil nuts and mushrooms

Weanling male rats were fed a selentum (Se)-deficient Torula yeast diet for 4 to 9 weeks followed by either continued depletion or repletion for 4 to 6 weeks with Se as sodium selenite, extracted Brazil nut meal, or dried mushroom powder. The Se in the Brazil nut meal (Bertholletia excelsa) was fully as available as that in sodium selenite when judged by the ability of dietary Se to restore plasma and liver glutathione peroxidase activities or Se levels. By these same criteria, the Se in cultivated commercial mushrooms (Agaricus bisporus) or wild mushrooms (Boletus edulis) was of very poor bioavailability. Addition of mushroom powder to a diet containing selenite did not interfere with the ability of the selenite to restore hepatic glutathione peroxidase activity during repletion. These results demonstrate the great differences that can occur in the bioavailability of Se from different foods and point out the need to develop suitable Se bioavailability assays in humans.     

Determination of total phenol content, antioxidant activity and acetylcholinesterase inhibition in selected mushrooms from Turkey

In the present study, we investigated the acetylcholinesterase (AChE) inhibitory activity of the ethanolic extracts of a number of mushroom species growing in Turkey, including mainly Polyporus species (Polyporus gilvus, Polyporus sulphureus, Polyporus annosus, Polyporus radiatus, Polyporus pinicola, Polyporus volvatus, Polyporus fomentarius, Polyporus stevenii, Polyporus badius), as well as Cantharellus cibarius, Lactarius deliciosus, and Trametes versicolor. The analyses were carried out using the spectrophotometric method of Ellman in ELISA microplate reader at 500 μg/ml. Since Alzheimer's disease (AD) is associated with oxidative degeneration of cells, several methods of antioxidant activity were applied to the mushroom extracts such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion-chelating effect, ferric-reducing antioxidant power (FRAP), and beta-carotene bleaching tests. Total phenol contents of the extracts were also determined by Folin-Ciocalteu reagent. In anti-AChE assay, the most active one was P. sulphureus having 31.44% of inhibition. P. voluatus showed the best scavenging effect against DPPH, while all of the extracts exerted low capacity in chelating ferrous ions and reducing ferric ion.     

Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso,L. 1758)

Changes in fatty acid and amino acid composition in hot smoked sturgeon (Huso huso, L. 1758) were studied. The sturgeon was smoked for 20 min at 30°C, followed by 90 min at 50°C and 40 min at 80°C. The palmitic acid (C16:0) and stearic acid (C18:0) increased (P<0.05) from 17.70% to 27.52% and from 7.49% to 13.63% after smoking, respectively. The oleic acid content in smoked sturgeon decreased from 28.29% to 25.93%, but no change (P>0.05) was observed in the total monounsaturated fatty acid composition of fish after smoking. Total polyunsaturated fatty acid, eicosapentaenoic acid and docosahexaenoic acid contents decreased from 21.03% to 4.93%, from 4.65% to 0.49% and from 12.41% to 0.51% in sturgeon after smoking, respectively. The total n-3 and n-6 contents and the n-3/n-6 ratio of raw and smoked sturgeon were 17.48–1.35, 3.54–3.58 and 4.94–0.38, respectively. The atherogenic index and index of thrombogenicity values of raw and smoked sturgeon were determined as 1.01–0.31 and 1.93–1.24, respectively. The smoking process caused an increase (P<0.05) in aspartic acid>isoleucine>methionine>hidoksil-l-proline>valine, and a decrease (P<0.05) in glutamic acid>serine>threonine>leucine>tyrosine>histidine>lysine>proline. However, the changes in alanine, glycine and phenylalanine were insignificant (P>0.05).     

共轭亚油酸对人胃腺癌细胞中环氧合酶的影响

目的采用体外细胞培养方法,研究不同浓度c9,t11-共轭亚油酸(CLA)对人胃腺癌细胞(SGC-7901)的亚油酸代谢途径中限速酶-环氧合酶(COX)表达的影响.方法采用逆转录聚合酶链反应(RT-PCR)和蛋白免疫印迹(Western blot)方法检测不同浓度c9,t11-CLA处理后的SGC-7901细胞中环氧合酶(COX)-1、(COX)-2mRNA和蛋白的表达.结果在200,100,50和25μmol/L浓度时,c9,t11-CLA均可下调COX-2 mRNA和蛋白的表达,与共轭亚油酸(CLA)浓度呈负相关;上调COX-1 mRNA的表达,并与CLA浓度呈正相关.结论 c9,t11-CLA的抗癌活性与其影响COX的表达有关.     

Fatty acid composition and arachidonic acid intake of selected Saudi foods

Twenty-eight Saudi Arabian common foods were analyzed for their fatty acid contents by gas-liquid chromatography using capillary column. The predominant fatty acids were oleic, palmitic, linoleic and stearic acids. The polyunsaturated to saturated fats ratio (P:S) as well as the n-3:n-6 ratio were generally not compatible with recommended values. Assessment of C20:4 (n-6) content in those foods showed a noticeable variation ranging from 9 mg/100 gm in beef sirloin to 256 mg/100 g in kannad fish. Eicosapentaenoic acid (C20:5) n-3 content was highest in kannad (925 mg/100 g). Applying C20:4 (n-6) values determined in this work to Saudi Balanced Sheet, the mean C20:4 (n-6) intake for a Saudian was estimated as approximately 115 mg/day.     

Fatty acid composition and arachidonic acid intake of selected Saudi foods

Twenty-eight Saudi Arabian common foods were analyzed for their fatty acid contents by gas-liquid chromatography using capillary column. The predominant fatty acids were oleic, palmitic, linoleic and stearic acids. The polyunsaturated to saturated fats ratio (P:S) as well as the n-3:n-6 ratio were generally not compatible with recommended values. Assessment of C20:4 (n-6) content in those foods showed a noticeable variation ranging from 9mg/100 gm in beef sirloin to 256 mg/ 100 g in kannad fish. Eicosapentaenoic acid (C20:5) n-3 content was highest in kannad (925 mg/100 g). Applying C20:4 (n-6) values detemined in this work to Saudi Balanced Sheet, the mean C20:4 (n-6) intake for a Saudian was estimated as ~115 mg/day.     

共轭亚油酸对老龄大鼠红细胞膜脂肪酸组成的影响

<正>共轭亚油酸(CLA)是天然存在的主要来自反刍动物肉与奶制品的一种多不饱和脂肪酸。研究表明,CLA具有抗动脉硬化、抗氧化、提高免疫功能、增加骨质密度、降低人和动物体脂肪、增加肌肉等生理功能[1]。     

Urinary amino acid excretion and plasma amino acid concentration in dogs fed crystalline amino acid diets

Plasma amino acid concentrations and urinary amino acid excretion were exanined in Pointer puppies fed a crystalline amino acid diet. Amino acids accounted for only a small percentage (1.7%) of total urinary nitrogen (N). In addition, amino acid excretion accounted for a low percentage (<1%) of amino acid intake. A complete urinary amino acid profile is presented. Free amino acid concentrations in plasma were examined at 0, 45, 90, 150, 210 and 300 minutes after feeding. Both the amount of time required for an ingested amino acid to reach its highest plasma concentration and the length of time plasma amino acid concentration remained elevated depended upon the amino acid in question. These data provide useful information for determining the optimal postprandial time for bleeding dogs fed a purified diet.     

The Science of Fatty Acids and Inflammation

Inflammation is believed to play a central role in many of the chronic diseases that characterize modern society. In the past decade, our understanding of how dietary fats affect our immune system and subsequently our inflammatory status has grown considerably. There are compelling data showing that high-fat meals promote endotoxin [e.g., lipopolysaccharide (LPS)] translocation into the bloodstream, stimulating innate immune cells and leading to a transient postprandial inflammatory response. The nature of this effect is influenced by the amount and type of fat consumed. The role of various dietary constituents, including fats, on gut microflora and subsequent health outcomes in the host is another exciting and novel area of inquiry. The impact of specific fatty acids on inflammation may be central to how dietary fats affect health. Three key fatty acid–inflammation interactions are briefly described. First, the evidence suggests that saturated fatty acids induce inflammation in part by mimicking the actions of LPS. Second, the often-repeated claim that dietary linoleic acid promotes inflammation was not supported in a recent systematic review of the evidence. Third, an explanation is offered for why omega-3 (n–3) polyunsaturated fatty acids are so much less anti-inflammatory in humans than in mice. The article closes with a cautionary tale from the genomic literature that illustrates why extrapolating the results from inflammation studies in mice to humans is problematic.