Comparison of Lipid Content and Fatty Acid Composition between Tuber Fermentation Mycelia and Natural Fruiting Bodies
文献类型：期刊论文
| 作者 | Tang, Yang1; Li, Yuan-Yuan1,4; Li, Hong-Mei1; Wan, Duan-Ji1; Tang, Ya-Jie1,2,3 |
| 刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
 |
| 出版日期 | 2011-05-11 |
| 卷号 | 59期号:9页码:4736-4742 |
| 关键词 | truffle Tuber fermentation mycelia fruiting bodies lipid fatty acid |
| ISSN号 | 0021-8561 |
| 其他题名 | J. Agric. Food Chem. |
| 中文摘要 | A comparison of lipid content and fatty acid (FA) composition between Tuber fermentation mycelia and natural fruiting bodies indicates that the lipid content in Tuber fermentation mycelia is higher than that in fruiting bodies. Unsaturated FAs (particularly linoleic acid and oleic acid) were the predominant constituents in total FAs in both Tuber fermentation mycelia and fruiting bodies. A total of 23 FAs, including arachidonic, eicosapentaenoic, docosahexaenoic, and gamma-linolenic acids, were first identified in the Tuber species. A hierarchical clustering analysis showed that the FA profile of fermentation mycelia was quite similar, regardless of Tuber species. However, the FA profile of the fruiting bodies was significantly influenced by its species and habitat environments. Interestingly, the FA profile of the Tuber indicum and Tuber aestivum fruiting bodies was nearly identical to that of the Tuber fermentation mycelia, which partially confirms the similarity between the Tuber fermentation mycelia and the fruiting bodies. |
| 英文摘要 | A comparison of lipid content and fatty acid (FA) composition between Tuber fermentation mycelia and natural fruiting bodies indicates that the lipid content in Tuber fermentation mycelia is higher than that in fruiting bodies. Unsaturated FAs (particularly linoleic acid and oleic acid) were the predominant constituents in total FAs in both Tuber fermentation mycelia and fruiting bodies. A total of 23 FAs, including arachidonic, eicosapentaenoic, docosahexaenoic, and gamma-linolenic acids, were first identified in the Tuber species. A hierarchical clustering analysis showed that the FA profile of fermentation mycelia was quite similar, regardless of Tuber species. However, the FA profile of the fruiting bodies was significantly influenced by its species and habitat environments. Interestingly, the FA profile of the Tuber indicum and Tuber aestivum fruiting bodies was nearly identical to that of the Tuber fermentation mycelia, which partially confirms the similarity between the Tuber fermentation mycelia and the fruiting bodies. |
| WOS标题词 | Science & Technology ; Life Sciences & Biomedicine ; Physical Sciences |
| 类目[WOS] | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| 研究领域[WOS] | Agriculture ; Chemistry ; Food Science & Technology |
| 关键词[WOS] | LINOLEIC-ACID ; TRUFFLE ; MELANOSPORUM ; DISEASE ; CELLS ; RISK ; N-6 |
| 收录类别 | SCI |
| 原文出处 | |
| 语种 | 英语 |
| WOS记录号 | WOS:000290120400052 |
| 公开日期 | 2013-11-28 |
| 版本 | 出版稿 |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/6283]  |
| 专题 | 过程工程研究所_研究所（批量导入） |
| 作者单位 | 1.Hubei Univ Technol, Coll Bioengn, Hubei Prov Key Lab Ind Microbiol, Key Lab Fermentat Engn,Minist Educ, Wuhan 430068, Peoples R China 2.Chinese Acad Sci, Shanghai Adv Res Inst, Lab Biorefinery, Shanghai 201203, Peoples R China 3.Chinese Acad Sci, Inst Proc Engn, Nat Key Lab Biochem Engn, Beijing 100080, Peoples R China 4.City Univ Hong Kong, Dept Biol & Chem, Res Grp Bioact Prod, Kowloon, Hong Kong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tang, Yang,Li, Yuan-Yuan,Li, Hong-Mei,et al. Comparison of Lipid Content and Fatty Acid Composition between Tuber Fermentation Mycelia and Natural Fruiting Bodies[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2011,59(9):4736-4742. |
| APA | Tang, Yang,Li, Yuan-Yuan,Li, Hong-Mei,Wan, Duan-Ji,&Tang, Ya-Jie.(2011).Comparison of Lipid Content and Fatty Acid Composition between Tuber Fermentation Mycelia and Natural Fruiting Bodies.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,59(9),4736-4742. |
| MLA | Tang, Yang,et al."Comparison of Lipid Content and Fatty Acid Composition between Tuber Fermentation Mycelia and Natural Fruiting Bodies".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.9(2011):4736-4742. |
入库方式： OAI收割
来源：过程工程研究所
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