食品科学

• 基础研究 • 上一篇    下一篇

江山白菇F21品系菇根的生化特性分析

程小华1,汪 莹2,戚琴芹2,王娅妮2,赖童飞2,周 婷2,*   

  1. 1.浙江商业职业技术学院旅游烹饪学院,浙江 杭州 310053;2.杭州师范大学生命与环境科学学院,农产品质量安全控制技术研究杭州市重点实验室,浙江 杭州 310036
  • 出版日期:2016-09-15 发布日期:2016-09-22

Biochemical Properties of Fruiting Roots of Flammulina velutipes Strain Jiangshanbai F21

CHENG Xiaohua1, WANG Ying2, QI Qinqin2, WANG Yani2, LAI Tongfei2, ZHOU Ting2,*   

  1. 1. School of Tourism and Culinary Arts, Zhejiang Business College, Hangzhou 310053, China; 2. Hangzhou Key Laboratory for Safety of Agricultural Products, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou 310036, China
  • Online:2016-09-15 Published:2016-09-22

摘要:

以金属含量、氨基酸组成、差异表达蛋白以及抗氧化酶活性为指标对江山白菇F21品系菇根的生化组成进行了分析。结果表明:与菇身相比,菇根中粗脂肪、铁、磷以及必需氨基酸中的亮氨酸和赖氨酸含量较低,而灰分、砷、钙和镁元素含量较高;通过菇根与菇身的比较蛋白质组学分析,共鉴定出9 种差异表达蛋白,涉及双组分信号转导系统、乙酰辅酶A代谢、蛋白质合成、乙醛酸及二羧酸代谢、氮代谢多个生物学过程,同时菇根中的菇毒素含量显著低于菇身;货架期菇根中的抗氧化酶活性较低。

关键词: 江山白菇F21品系, 菇根, 氨基酸组成, 比较蛋白质组学, 抗氧化酶活性

Abstract:

The biochemical properties of fruiting roots of Flammulina velutipes strain Jiangshanbai F21 were evaluated
through analysis of metal contents, amino acid composition, differentially expressed proteins and antioxidant enzyme
activities in this study. The results showed that fruiting roots contained less crude fats, iron, phosphorus, the essential amino
acids leucine and lysine, but contained more ash content, arsenic, calcium and magnesium when compared with fruiting
bodies. Using comparative proteomics, 9 differentially expressed proteins were identified which participated in multiple
biological processes including two-component signal transduction system, acetyl-CoA metabolism, protein synthesis,
glyoxylate and dicarboxylate metabolism, and nitrogen metabolism. Meanwhile, the content of TEER-decreasing protein
in fruiting roots was significantly lower than in fruiting bodies. Furthermore, antioxidant enzyme activities in fruiting roots
were lower than those in fruiting bodies within the shelf-life period.

Key words: Flammulina velutipes strain Jiangshanbai F21, fruiting root, amino acid composition, comparative proteomics, antioxidant enzyme activities

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