不同培养方式对三种典型食用菌营养品质的影响  

The influence of different cultivation methods on the nutritional quality of three typical edible fungi

作　　者：李丽 张静 明松 崔家豪 徐萌萌 陈磊 石贵阳 丁重阳 LI Li;ZHANG Jing;MING Song;CUI Jiahao;XU Mengmeng;CHEN Lei;SHI Guiyang;DING Zhongyang(Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Jiangsu Zhongnongke Food Engineering Company Limited,Suqian 223800,China)

机构地区：[1]江南大学生物工程学院,糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [3]江苏中农科食品工程股份有限公司,江苏宿迁223800

出　　处：《食品与发酵工业》2024年第13期298-306,I0001,I0002,共11页Food and Fermentation Industries

摘　　要：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,triterpene

关 键 词：猴头菇 榆黄菇 茶树菇 菌丝体 子实体 

分 类 号：S646[农业科学—蔬菜学] TS219[农业科学—园艺学]