Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies
文献类型：期刊论文
| 作者 | Tang, Yang1; Li, Hong-Mei1; Tang, Ya-Jie1,2,3,4 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2012-06-01 |
| 卷号 | 132期号:3页码:1207-1213 |
| 关键词 | Truffle Tuber Sterols Fruiting bodies Fermentation mycelia Fermentation media optimisation |
| ISSN号 | 0308-8146 |
| 通讯作者 | Tang, YJ |
| 英文摘要 | Truffle, belonging to Tuber genera, is a nutritious and sterol-rich edible fungus, and sterol is a potential health beneficial compound. A comparison of Tuber sterol composition indicates that the total sterol contents in the fermentation mycelia (i.e., 10.5 mg g(-1))(n = 3) were approximately 3.2-5.6 times higher than that of the fruiting bodies (p < 0.05) with the addition of soybean flour into the basal fermentation media. Moreover, the phytosterol profile of fermentation mycelia could be significantly improved by adding soybean flour into the fermentation media. After the addition of soybean flour, stigmasterol and beta-sitosterol appeared in the fermentation mycelia and the contents of total phytosterols (2279 mu g (n = 3), brassicasterol (943 mg g(-1)) (n = 3), and campesterol (418 mu g g(-1)) (n = 3) were all increased significantly (p < 0.05). Moreover, the total contents of sterols and phytosterols in the fermentation mycelia cultured in the soybean media were much higher than those in the fruiting bodies (i.e., 1883-3240 and 4791832 mu g g(-1), respectively) (n = 3, p < 0.05). This work confirms the potentiality of Tuber fermentation mycelia as the alternative resource for its fruiting bodies from the viewpoint of sterols production. (C) 2011 Elsevier Ltd. All rights reserved. |
| WOS标题词 | Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine |
| 类目[WOS] | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 研究领域[WOS] | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 关键词[WOS] | SOLID-PHASE EXTRACTION ; MASS-SPECTROMETRY ; MELANOSPORUM VITT ; LIPID-COMPOSITION ; TRUFFLE ; QUANTIFICATION ; MUSHROOMS ; GROWTH ; WILD ; OILS |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000301022400013 |
| 公开日期 | 2013-10-23 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/3877]  |
| 专题 | 过程工程研究所_生化工程国家重点实验室 |
| 作者单位 | 1.Hubei Univ Technol, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China 2.Chinese Acad Sci, Lab Synthet Biol, Shanghai Adv Res Inst, Shanghai 201203, Peoples R China 3.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100080, Peoples R China 4.E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tang, Yang,Li, Hong-Mei,Tang, Ya-Jie. Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies[J]. FOOD CHEMISTRY,2012,132(3):1207-1213. |
| APA | Tang, Yang,Li, Hong-Mei,&Tang, Ya-Jie.(2012).Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies.FOOD CHEMISTRY,132(3),1207-1213. |
| MLA | Tang, Yang,et al."Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies".FOOD CHEMISTRY 132.3(2012):1207-1213. |
入库方式： OAI收割
来源：过程工程研究所
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