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Comparison of Lipid Content and Fatty Acid Composition between Tuber Fermentation Mycelia and Natural Fruiting Bodies
Alternative TitleJ. Agric. Food Chem.
Tang, Yang1; Li, Yuan-Yuan1,4; Li, Hong-Mei1; Wan, Duan-Ji1; Tang, Ya-Jie1,2,3
2011-05-11
Source PublicationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
Volume59Issue:9Pages:4736-4742
AbstractA 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.; 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.
KeywordTruffle Tuber Fermentation Mycelia Fruiting Bodies Lipid Fatty Acid
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine ; Physical Sciences
DOI10.1021/jf200141s
URL查看原文
Indexed BySCI
Language英语
WOS KeywordLINOLEIC-ACID ; TRUFFLE ; MELANOSPORUM ; DISEASE ; CELLS ; RISK ; N-6
WOS Research AreaAgriculture ; Chemistry ; Food Science & Technology
WOS SubjectAgriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
WOS IDWOS:000290120400052
Citation statistics
Cited Times:14[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/6283
Collection研究所(批量导入)
Affiliation1.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
Recommended Citation
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.
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