Počet záznamů: 1
Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms
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SYSNO ASEP 0567738 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms Tvůrce(i) Martínez-Ramírez, Felipe (FGU-C)
Riečan, Martin (FGU-C) ORCID
Čajka, Tomáš (FGU-C) RID, ORCID, SAI
Kuda, Ondřej (FGU-C) RID, ORCID, SAIČíslo článku 114311 Zdroj.dok. LWT-Food Science and Technology. - : Elsevier - ISSN 0023-6438
Roč. 173, 1 Jan (2023)Poč.str. 6 s. Jazyk dok. eng - angličtina Země vyd. GB - Velká Británie Klíč. slova chemotaxonomy ; FAHFA ; lipidomics ; mushroom Obor OECD Mycology Způsob publikování Open access Institucionální podpora FGU-C - RVO:67985823 UT WOS 000903521400005 EID SCOPUS 85143852556 DOI 10.1016/j.lwt.2022.114311 Anotace Edible mushrooms are consumed worldwide. The overall amount of lipids in mushrooms is small and consists of complex lipids, such as triacylglycerols, phospholipids, and sterols. Nutritional studies have outlined the lipid compositions of mushrooms but have not analyzed their fatty acid esters of hydroxy fatty acid (FAHFA) profiles. FAHFAs are a class of anti-inflammatory and antidiabetic lipids frequently found in human food. This study aimed to characterize the FAHFA profiles of various edible mushrooms. Using a liquid chromatography-mass spectrometry-based lipidomics approach, we identified 34 FAHFAs in seven members of the fungal order Agaricales, also known as gilled mushrooms. Linoleic acid (LA)-containing FAHFAs were the most abundant among all the species. Shiitake (Lentinula edodes) and enokitake (Flammulina velutipes) mushrooms showed the most divergent FAHFA profiles, being rich in short-chain FAHFAs and very long-chain FAHFAs, respectively. The brown (Hypsizygus tessulatus) and white (Hypsizygus ulmarius) varieties of shimeji have closely related FAHFA compositions and quantities of FAHFA diversity can be used for chemo-taxonomic classification of the mushroom family, similar to mitochondrial (mt)DNA information. Adding mushrooms to the diet provides several micronutrients, including FAHFAs, with minimal impact on the overall calories from fat. Pracoviště Fyziologický ústav Kontakt Lucie Trajhanová, lucie.trajhanova@fgu.cas.cz, Tel.: 241 062 400 Rok sběru 2024 Elektronická adresa https://doi.org/10.1016/j.lwt.2022.114311
Počet záznamů: 1