为了比较研究不同培养方式对食用菌营养品质的影响,该论文系统分析了3种典型食用菌猴头菇、榆黄菇、茶树菇液体发酵菌丝体和固体栽培不同潮次子实体的功能代谢产物。研究发现,相较于固体栽培子实体,同株菌液体发酵菌丝体多糖产量较高;且菌丝体多糖分子质量均明显小于相应菌株前三潮子实体;3种食用菌菌丝体多糖的单糖组成中存在鼠李糖,而相应子实体中均未检测到,而茶树菇菌丝体多糖的单糖组成还检测到木糖和甘露糖组分。此外,菌丝体氨基酸组成、核苷类物质组成与相应子实体组分一致,但榆黄菇菌丝体蛋白质含量明显少于其子实体,猴头菇和茶树菇菌丝体核苷类物质均明显少于同一菌株的不同潮次子实体。多酚、麦角固醇、麦角硫因同时存在于菌丝体和子实体,但3种食用菌菌丝体中这些化合物的含量小于同一菌株的不同潮次子实体。由此,不同培养方式、不同潮次对食用菌营养品质均有不同程度的影响,不同培养方式对食用菌营养品质影响较大。液体发酵在生产多糖上具有显著优势,菌丝体和子实体都是理想的蛋白来源和补充剂,固体栽培方式在生产多酚、三萜、麦角硫因、麦角固醇、核苷这些小分子代谢产物上优于液体发酵。这对于将食用菌子实体和菌丝体深度开发为不同属性的、不同功效的功能性食品和膳食补充剂奠定了重要的理论依据。
In order to compare the effects of different cultivation methods on the nutritional quality of edible fungi, this study conducted a systematic analysis on the functional metabolites of mycelia and the first three flushes fruiting bodies of Hericium erinaceus, Pleurotus citrinopileatus and Agrocybe aegerita.Results revealed that compared to solid cultivation of fruiting bodies, liquid fermentation mycelia from the same strain exhibited higher polysaccharides yield.Additionally, the molecular weight of polysaccharides in mycelia was significantly smaller than that in the corresponding strains' first three flushes fruiting bodies.Notably, rhamnose was detected in all three edible fungi mycelia polysaccharides but absent in their corresponding fruiting bodies.The monosaccharide composition of A.aegerita mycelia polysaccharides also included the detection of xylose and mannose components.Additionally, the amino acid composition, nucleoside substances composition, and corresponding fruiting bodies in the mycelia exhibited consistent patterns.However, the protein content in P.citrinopileatus mycelia was significantly lower than that in its fruiting bodies.The nucleoside substances in H.erinaceus and A.aegerita mycelia were also significantly lower compared to different flushes of their fruiting bodies.Polyphenols, ergosterol, and ergothioneine coexisted both in the mycelia and fruiting bodies;however, their content was lower in the mycelia of three edible fungi compared to different flushes of their fruiting bodies.Therefore, cultivation methods and flushes have varying degrees of impact on the nutritional quality of edible fungi with significant influence from cultivation methods on nutritional quality as well.Liquid fermentation demonstrates significant advantages for producing polysaccharides, while both mycelia and fruiting bodies serve as ideal sources for protein supplementation.On the other hand, solid cultivation outperforms liquid fermentation with regard to producing small molecule metabolites such as polyphenols, triterpenes, ergothioneine, ergosterol, and nucleosides.This study provides an important theoretical foundation for further development of functional foods and dietary supplements with distinct properties and effects using both edible fungi fruiting bodies and mycelia.
[1] YANG F, WANG H L, FENG G Q, et al.Rapid identification of chemical constituents in Hericium erinaceus based on LC-MS/MS metabolomics[J].Journal of Food Quality, 2021, 2021:1-10.
[2] ZHANG S J, LI Y L, LI Z G, et al.Structure, anti-tumor activity, and potential anti-tumor mechanism of a fungus polysaccharide from Fomes officinalis[J].Carbohydrate Polymers, 2022, 295:119794.
[3] ELHUSSEINY S M, EL-MAHDY T S, AWAD M F, et al.Antiviral, cytotoxic, and antioxidant activities of three edible Agaricomycetes mushrooms:Pleurotus columbinus, Pleurotus sajor-caju, and Agaricus bisporus[J].Journal of Fungi, 2021, 7(8):645.
[4] THARU A K, PAUDEL M, JOSHI A P, et al.Screening of secondary metabolites and antioxidant activity of wild edible termite mushroom[J].Pharmacognosy Journal, 2022, 14(2):301-307.
[5] KANDASAMY S, CHINNAPPAN S, THANGASWAMY S, et al.Assessment of antioxidant, antibacterial activities and bioactive compounds of the wild edible mushroom Pleurotus sajor-caju[J].International Journal of Peptide Research and Therapeutics, 2020, 26(3):1575-1581.
[6] QIN X, MA G H, LIU L P, et al.Microwave-assisted degradation of β-D-glucan from Ganoderma lucidum and the structural and immunoregulatory properties of oligosaccharide fractions[J].International Journal of Biological Macromolecules, 2022, 220:1197-1211.
[7] CHEN W C, WU D, JIN Y L, et al.Pre-protective effect of polysaccharides purified from Hericium erinaceus against ethanol-induced gastric mucosal injury in rats[J].International Journal of Biological Macromolecules, 2020, 159:948-956.
[8] 况丹. 食用菌的营养价值及应用进展[J].现代食品, 2020(15):53-55.
KUANG D.The nutritional value and application progress of edible fungi[J].Modern Food, 2020(15):53-55.
[9] 杨舒廷. 桦树桑黄菌丝体的液体发酵工艺优化及产品研发[D].长春:吉林大学, 2023.
YANG S T.Liquid fermentation process optimization and product development of mycelium of birch Phellinus igniarius[D].Changchun:Jilin University, 2023.
[10] 张峥. 大米主料蛹虫草液体发酵及菌丝体多糖的研究[D].天津:天津科技大学, 2021.
ZHANG Z.Study on liquid fermentation of cordyceps militaris with rice as main material and polysaccharide of mycelia[D].Tianjin:Tianjin University of Science & Technology, 2021.
[11] 陈艳霞, 秦超, 张姗姗, 等.银丝草菇子实体、菌丝体和发酵液中营养成分比较分析[J].中国食用菌, 2021, 40(3):71-78.
CHEN Y X, QIN C, ZHANG S S, et al.Analysis of nutrient content comparasion of fruiting body, mycelium and fermentation broth of Volvariella bombycina[J].Edible Fungi of China, 2021, 40(3):71-78.
[12] 张俊峰, 张忠, 汪雯翰, 等.桑黄菌丝体和子实体中次级代谢产物及其活性的比较[J].菌物学报, 2020, 39(2):398-408.
ZHANG J F, ZHANG Z, WANG W H, et al.Comparison of active secondary metabolites between mycelia and fruiting bodies of Sanghuangporous Sanghuang[J].Mycosystema, 2020, 39(2):398-408.
[13] YUE F F, ZHANG J R, XU J X, et al.Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method[J].Frontiers in Nutrition, 2022, 9:963318.
[14] CSICSOR A, TOMBÁCZ E, KULCSÁR P.Antioxidant potential of humic substances measured by Folin-Ciocalteu, CUPRAC, QUENCHER-CUPRAC and ESR methods[J].Journal of Molecular Liquids, 2023, 391:123294.
[15] 赵武, 覃思明, 银慧慧, 等.不同采摘时期桃金娘叶三萜的动态变化研究[J].现代食品, 2023, 29(11):132-135.
ZHAO W, QIN S M, YIN H H, et al.Study on the dynamic changes of triterpenes in Rhodomyrtus tomentosa leaves at different picking periods[J].Modern Food, 2023, 29(11):132-135.
[16] 刘袆帆, 郭烁璇, 林映妤, 等.石斛多糖的构效关系研究进展[J].现代食品科技, 2021, 37(1):308-338.
LIU H F, GUO S X, LIN Y Y, et al.The relationship between the structure and function of Dendrobium polysaccharides:A review[J].Modern Food Science and Technology, 2021, 37(1):308-338.
[17] 王瑞琦, 王植朔, 那治国, 等.猴头菌子实体与液态发酵菌丝体活性成分差异及其在改善胃部疾病中的应用进展[J].食品安全质量检测学报, 2023, 14(4):239-248.
WANG R Q, WANG Z S, NA Z G, et al.Difference of active components between fruiting body and liquid fermentation mycelium of Hericium erinaceus and its application in improving gastric diseases[J].Journal of Food Safety & Quality, 2023, 14(4):239-248.
[18] LANG Y X, GAO N X, ZANG Z H, et al.Classification and antioxidant assays of polyphenols:A review[J].Journal of Future Foods, 2024, 4(3):193-204.
[19] 魏巍, 赵文文, 孔祥辉, 等.食药用菌抗肿瘤及免疫调节作用的研究进展[J].食用菌, 2022, 44(4):1-5.
WEI W, ZHAO W W, KONG X H, et al.Research progress on anti-tumor and immune regulation effects of edible and medicinal fungi[J].Edible Fungi, 2022, 44(4):1-5.
[20] 蒋俊, 宋小亚, 刘昆, 等.麦角甾醇在猴头菌种质评价中的应用研究初探[J].食药用菌, 2021, 29(4):323-327.
JIANG J, SONG X Y, LIU K, et al.Preliminary application research of ergosterol in germplasm evaluation of Hericium erinaceus[J].Edible and Medicinal Mushrooms, 2021, 29(4):323-327.
[21] 荣爽. 麦角硫因, 食用菌类中的“长寿维生素”[J].中国食品, 2024(1):132-133.
RONG S.Ergothionine, a “longevity vitamin” in edible fungi[J].China Food, 2024(1):132-133.
[22] 王家彬, 潘力.降解核苷作用乳酸菌的筛选及其潜在降尿酸功能[J].食品科学, 2022, 43(10):199-206.
WANG J B, PAN L.Screening and uric acid-lowering potential of Nucleoside-degrading lactic acid bacteria[J].Food Science, 2022, 43(10):199-206.
[23] 陈慧. 灵芝菌丝体和子实体中三萜酸的高效提取及其组分初步分析[D].长沙:中南林业科技大学, 2015.
CHEN H.The efficient extraction and preliminary analysis of constituents of triterpene acids of G.Lingzhi mycelia and fruiting bodies[D].Changsha:Central South University of Forestry & Technology, 2015.
[24] ZHANG Y, ZHANG P C, PENG H C, et al.Effects of cooking processes on protein nutritional values and volatile flavor substances of silver carp (Hypophthalmichthys molitrix)[J].Foods, 2023, 12(17):3169.
