双孢蘑菇9个杂交菌株的蛋白质营养评价与分析

郭仲杰; 郑惠清; 蔡志欣; 卢园萍; 曾志恒; 廖剑华; 陈美元

doi:10.19303/j.issn.1008-0384.2023.11.004

双孢蘑菇9个杂交菌株的蛋白质营养评价与分析

doi: 10.19303/j.issn.1008-0384.2023.11.004

福建省农业科学院食用菌研究所/特色食用菌繁育与栽培国家地方联合工程研究中心，福建　福州　350012

基金项目: 福建省科技计划公益类专项（2021R1035006、2022R1035006）；国家现代农业产业技术体系建设专项（CARS-20）；福建省种业创新与产业化工程项目（zycxny2021011）

详细信息

作者简介:
郭仲杰（1974 —），男，硕士，主要从事食用菌育种研究，E-mail：550410857@qq.com

郑惠清（1993 —），女，硕士，主要从事食用菌育种研究，E-mail：1132055710@qq.com

通讯作者:
陈美元（1972 —），男，博士，教授级高级工程师，主要从事食用菌遗传育种研究，E-mail: 401061326@qq.com

中图分类号: S646.11
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出版历程
- 收稿日期: 2023-07-03
- 修回日期: 2023-08-23
- 网络出版日期: 2023-11-20
- 刊出日期: 2023-11-28

Protein Nutritional Value of Nine Agaricus bisporus Hybrids

Edible Fungi Institute, Fujian Academy of Agricultural Sciences/National and Local Joint Engineering Research Center for Breeding & Cultivation of Featured Edible Fungi, Fuzhou, Fujian　350012, China

摘要

摘要: 目的分析评价双孢蘑菇野生种质创新杂交菌株的蛋白质和氨基酸营养成分，为利用野生种质选育营养价值更高的双孢蘑菇新菌株提供参考。方法以3个主栽品种为对照，测定分析了6个杂交新菌株的蛋白质与氨基酸含量，并参照WHO（World Health Organization，世界卫生组织）/FAO（Food and Agriculture Organization of the United Nations，联合国粮食及农业组织）/UNU（United Nations University，联合国大学）、IOM（Institute of Medicine，美国医学研究所）、全鸡蛋蛋白3种氨基酸平衡模式谱，采用IOM模式评分、氨基酸评分、氨基酸比值系数、氨基酸比值系数分、化学评分等多种指标进行综合评价。结果野生种质创新杂交白色菌株福蘑63每百克蛋白质的必需氨基酸含量46.76 g、必需氨基酸指数94.45、必需氨基酸比例41.72%、消化率校正氨基酸得分86.73，在9个菌株中都是最高的。而野生种质创新杂交棕色菌株的蛋白质、总氨基酸、必需氨基酸、药用氨基酸、甜味氨基酸、碱性氨基酸、支链氨基酸以及多种氨基酸的含量均显著高于主栽品种。结论现有双孢蘑菇白色主栽品种的蛋白质、氨基酸等营养成分仍有提升的空间，可以引入营养价值相对较高的野生种质资源，基于营养成分评价开展营养品质定向杂交育种。
- 双孢蘑菇 /
- 野生种质创新 /
- 杂交新菌株 /
- 营养评价
Abstract: Objective Proteins in 6 newly bred hybrids of wild Agaricus bisporus were analyzed for nutritional value to aid breeding selection. Method Along with 3 major A. bisporus varieties currently cultivated in Fujian as reference, 6 hybrids of wild germplasms were analyzed to determine their nutritional values based on protein and AA compositions. Scores of IOM, AAs, and chemistry, as well as AA ratio coefficient of the samples were evaluated with respect to the balanced AA spectra of WHO/FAO/UNU, IOM, and egg protein. Result Among the various species of mushrooms, Fumo 63 was found to have the highest essential AA content of 46.76 g·100 g⁻¹protein, essential AA index of 94.45, essential AAs proportion of 41.72%, and adjusted AA digestibility of 86.73. All 6 hybrids contained significantly more protein and total, essential, medicinal, sweet, alkaline, and branched-chain AAs than did their brown wild A. bisporus parents. Conclusion There appeared to be ample rooms for nutritional improvements by hybridizing the wild A. bisporus through upgrading the protein quality of the mushroom.
- Agaricus bisporus /
- wild germplasms /
- new hybrid strains /
- nutritional evaluation

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表 1 样品信息

Table 1. Relevant information on specimens

菌株编号 Code	菌株名称 Name	亲本 Parents
1	As2796	02×8213
2	W192	02×As2796
3	A15	U1(Somycel9.2×Somycel53)
4	福蘑48 Fumo 48	As2796×A15
5	福蘑52 Fumo 52	W192×A15
6	福蘑63 Fumo 63	(ARP159×AGQG841)×(02×As2796)
7	福蘑B07 Fumo B07	Ag781314×As2796
8	福蘑B08 Fumo B08	ARP088×As2796
9	福蘑B15 Fumo B15	(ARP159×AGQL8133)×As2796

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表 2 9份双孢蘑菇蛋白质营养成分

Table 2. Nutritional compositions on proteins of 9 A. bisporus strains

营养成分 Nutrient content	含量 Content/%
营养成分 Nutrient content	1**	2	3	4	5	6	7	8	9
蛋白质 Protein	36.70	33.50	32.10	35.90	35.10	35.50	37.90	46.30	40.00
天冬氨酸 Asp	2.58	2.38	2.17	2.41	2.51	2.62	2.49	3.30	2.74
苏氨酸 Thr*	1.33	1.22	1.17	1.33	1.31	1.42	1.37	1.60	1.61
丝氨酸 Ser	1.27	1.22	1.15	1.24	1.28	1.38	1.32	1.58	1.52
谷氨酸 Glu	6.15	4.80	5.30	6.39	5.76	4.29	6.18	7.38	6.20
甘氨酸 Gly	1.34	1.26	1.17	1.34	1.35	1.39	1.29	1.60	1.54
丙氨酸 Ala	2.65	2.53	2.43	2.51	2.41	2.53	2.49	3.22	2.91
缬氨酸 Val*	1.45	1.31	1.25	1.44	1.44	1.52	1.48	1.74	1.75
甲硫氨酸 Met*	2.79	2.34	2.61	2.88	2.80	2.68	2.94	2.77	3.00
异亮氨酸 Ile*	1.20	1.10	1.06	1.20	1.23	1.26	1.20	1.44	1.37
亮氨酸 Leu*	1.91	1.73	1.65	1.88	1.92	1.96	1.85	2.11	2.11
酪氨酸 Tyr	0.79	0.80	0.67	0.74	0.74	0.81	0.79	0.86	0.91
苯丙氨酸 Phe *	1.17	1.07	1.03	1.16	1.18	1.26	1.18	1.34	1.38
赖氨酸 Lys *	1.46	1.37	1.02	1.44	1.48	1.56	1.51	1.78	1.86
组氨酸 His	0.56	0.53	0.49	0.55	0.57	0.60	0.58	0.62	0.70
精氨酸 Arg	1.38	1.36	1.20	1.34	1.45	1.45	1.37	1.57	1.48
脯氨酸 Pro	1.22	1.58	1.49	1.17	1.33	1.22	1.05	2.87	1.21
氨基酸总量 TAA	29.25	26.60	25.86	29.02	28.76	27.95	29.09	35.78	32.29
必需氨基酸总量 EAA	11.31	10.14	9.79	11.33	11.36	11.66	11.53	12.78	13.08
非必需氨基酸总量 NEAA	17.94	16.46	16.07	17.69	17.40	16.29	17.56	23.00	19.21
EAA/TAA/%	38.67	38.12	37.86	39.04	39.50	41.72	39.64	35.72	40.51
EAA/NEAA/%	63.04	61.60	60.92	64.05	65.29	71.58	65.66	55.57	68.09
药用氨基酸总量 MAA	19.57	17.11	16.82	19.58	19.19	18.02	19.60	22.71	21.22
MAA/TAA /%	66.91	64.32	65.04	67.47	66.72	64.47	67.38	63.47	65.72
鲜味氨基酸总量 Total tasty amino acid	8.73	7.18	7.47	8.80	8.27	6.91	8.67	10.68	8.94
甜味氨基酸总量 Total sweet amino acid	6.59	6.23	5.92	6.42	6.35	6.72	6.47	8.00	7.58
支链氨基酸总量 Total branched chain amino acid	4.56	4.14	3.96	4.52	4.59	4.74	4.53	5.29	5.23
碱性氨基酸总量 Total basic amino acid	3.40	3.26	2.71	3.33	3.50	3.61	3.46	3.97	4.04
为必需氨基酸，表3同。1~9为菌株编号，表4~8同。 : Essential amino acid，The same as the Table 3. **：1-9 are strain codes， The same as the Table4-8.

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表 3 9份双孢蘑菇氨基酸含量统计参数

Table 3. Statistical parameters on AAs of 9 A. bisporus strains

氨基酸 Amino acid	平均值 Mean/%	变幅 Range/%	变异系数 CV/%
Asp	2.58±0.30	2.17~3.30	11.53
Thr*	1.37±0.14	1.17~1.61	10.36
Ser	1.33±0.13	1.15~1.58	10.03
Glu	5.83±0.87	4.29~7.38	14.91
Gly	1.36±0.13	1.17~1.60	9.23
Ala	2.63±0.25	2.41~3.22	9.56
Val*	1.49±0.16	1.25~1.75	10.70
Met*	2.76±0.19	2.34~3.00	6.76
Ile*	1.23±0.11	1.06~1.44	9.12
Leu*	1.90±0.14	1.65~2.11	7.57
Tyr	0.79±0.07	0.67~0.91	8.35
Phe*	1.20±0.11	1.03~1.38	9.01
Lys*	1.50±0.23	1.02~1.86	15.17
His	0.58±0.06	0.49~0.70	9.71
Arg	1.40±0.10	1.20~1.57	7.01
Pro	1.46±0.52	1.05~2.87	35.74

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表 4 9份双孢蘑菇蛋白质的必需氨基酸含量

Table 4. Essential AA contents in proteins of 9 A. bisporus strains 　　　　　　　　　　　　　　（单位：%）

编号 Code	His	Thr	Lys	Leu	Ile	Met	Phe+Tyr	Val	合计 Total
1	1.91	4.55	4.99	6.53	4.10	9.54	6.70	4.96	43.28
2	1.99	4.59	5.15	6.50	4.14	8.80	7.03	4.92	43.12
3	1.89	4.52	3.94	6.38	4.10	10.09	6.57	4.83	42.34
4	1.90	4.58	4.96	6.48	4.14	9.92	6.55	4.96	43.49
5	1.98	4.55	5.15	6.68	4.28	9.74	6.68	5.01	44.05
6	2.15	5.08	5.58	7.01	4.51	9.59	7.41	5.44	46.76
7	1.99	4.71	5.19	6.36	4.13	10.11	6.77	5.09	44.35
8	1.73	4.47	4.97	5.90	4.02	7.74	6.15	4.86	39.85
9	2.17	4.99	5.76	6.53	4.24	9.29	7.09	5.42	45.49
A	1.50	2.30	4.50	5.90	3.00	2.20	3.80	3.90	27.10
B	1.80	2.70	5.10	5.50	2.50	2.50	4.70	3.20	28.00
C	2.20	4.70	7.00	8.60	5.40	5.70	9.30	6.60	49.50
A为WHO/FAO/UNU于2007提出的氨基酸平衡模式谱；B为IOM于2005提出的氨基酸平衡模式谱；C为全鸡蛋蛋白模式谱。 A: Spectrum of balanced AA of WHO/FAO/UNU model, 2007; B: 2005 IOM model; C: spectrum of egg white protein.

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表 5 9份双孢蘑菇蛋白质的IOM模式评分

Table 5. IOM scores on 9 A. bisporus strains

编号 Code	His	Thr	Lys	Leu	Ile	Met	Phe+Tyr	Val
1	106.11	168.52	97.84	118.73	164.00	381.60	142.55	155.00
2	110.56	170.00	100.98	118.18	165.60	352.00	149.57	153.75
3	105.00	167.41	77.25	116.00	164.00	403.60	139.79	150.94
4	105.56	169.63	97.25	117.82	165.60	396.80	139.36	155.00
5	110.00	168.52	100.98	121.45	171.20	389.60	142.13	156.56
6	119.44	188.15	109.41	127.45	180.40	383.60	157.66	170.00
7	110.56	174.44	101.76	115.64	165.20	404.40	144.04	159.06
8	96.11	165.56	97.45	107.27	160.80	309.60	130.85	151.88
9	120.56	184.81	112.94	118.73	169.60	371.60	150.85	169.38
平均值 Mean	109.32	173.00	99.54	117.92	167.38	376.98	144.09	157.95

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表 6 双孢蘑菇蛋白质的氨基酸评分

Table 6. AA scores on protein of A. bisporus

Code	His	Thr	Lys	Leu	Ile	Met	Phe+Tyr	Val	PDCAAS
1	127.33	197.83	110.89	110.68	136.67	433.64	176.32	127.18	80.80
2	132.67	199.57	114.44	110.17	138.00	400.00	185.00	126.15	80.42
3	126.00	196.52	87.56	108.14	136.67	458.64	172.89	123.85	63.92
4	126.67	199.13	110.22	109.83	138.00	450.91	172.37	127.18	80.18
5	132.00	197.83	114.44	113.22	142.67	442.73	175.79	128.46	82.65
6	143.33	220.87	124.00	118.81	150.33	435.91	195.00	139.49	86.73
7	132.67	204.78	115.33	107.80	137.67	459.55	178.16	130.51	78.69
8	115.33	194.35	110.44	100.00	134.00	351.82	161.84	124.62	73.00
9	144.67	216.96	128.00	110.68	141.33	422.27	186.58	138.97	80.80
平均值 Mean	131.19	203.09	112.81	109.92	139.48	428.38	178.22	129.60	78.58

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表 7 9份双孢蘑菇蛋白质的氨基酸比值系数和氨基酸比值系数分

Table 7. AA ratio coefficients of 9 A. bisporus strains

项目 Item	必需氨基酸 EAA	1	2	3	4	5	6	7	8	9	平均值 Mean
氨基酸比值系数RC	His	0.72	0.75	0.72	0.71	0.73	0.75	0.72	0.71	0.78	0.73
	Thr	1.11	1.13	1.12	1.11	1.09	1.16	1.12	1.20	1.17	1.13
	Lys	0.62	0.65	0.50	0.62	0.63	0.65	0.63	0.68	0.69	0.63
	Leu	0.62	0.63	0.61	0.61	0.63	0.62	0.59	0.62	0.60	0.61
	Ile	0.77	0.78	0.78	0.77	0.79	0.79	0.75	0.83	0.76	0.78
	Met	2.44	2.27	2.61	2.52	2.45	2.28	2.51	2.17	2.27	2.39
	Phe+Tyr	0.99	1.05	0.98	0.96	0.97	1.02	0.97	1.00	1.00	0.99
	Val	0.71	0.72	0.70	0.71	0.71	0.73	0.71	0.77	0.75	0.72
比值系数分SRC		43.25	48.89	36.63	40.42	43.23	48.58	40.59	52.22	49.09	44.77

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表 8 9份双孢蘑菇蛋白质的化学评分

Table 8. Chemical scores on 9 A. bisporus strains

必需氨基酸 EAA	化学评分 (CS)
必需氨基酸 EAA	1	2	3	4	5	6	7	8	9
His	86.82	90.45	85.91	86.36	90.00	97.73	90.45	78.64	98.64
Thr	96.81	97.66	96.17	97.45	96.81	108.09	100.21	95.11	106.17
Lys	71.29	73.57	56.29	70.86	73.57	79.71	74.14	71.00	82.29
Leu	75.93	75.58	74.19	75.35	77.67	81.51	73.95	68.60	75.93
Ile	75.93	76.67	75.93	76.67	79.26	83.52	76.48	74.44	78.52
Met	167.37	154.39	177.02	174.04	170.88	168.25	177.37	135.79	162.98
Phe+Tyr	72.04	75.59	70.65	70.43	71.83	79.68	72.80	66.13	76.24
Val	75.15	74.55	73.18	75.15	75.91	82.42	77.12	73.64	82.12
EAAI	86.49	86.98	83.65	86.63	88.24	94.45	88.56	80.67	92.24

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表 9 不同双孢蘑菇菌株蛋白质营养成分含量比较

Table 9. Nutritional compositions of different strains of A. bisporus　　　　　　　　　　　　　（单位：%）

营养成分 Nutrient content	主栽品种均值 Main cultivar mean	杂交白色菌株均值 White strain mean	杂交棕色菌株均值 Brown strain mean
蛋白质 Protein	34.10±1.93 a	35.50±4.61 a	41.40±3.57 b
Asp	2.38±0.17	2.51±8.61	2.84±0.34
Thr*	1.24±0.07 a	1.35±5.61 ab	1.53±0.11 b
Ser	1.21±0.05 a	1.30±4.61 ab	1.47±0.11 b
Glu	5.42±0.56	5.48±5.61	6.59±0.56
Gly	1.26±0.07 a	1.36±4.61 ab	1.48±0.13 b
Ala	2.54±0.09	2.48±8.61	2.87±0.30
Val*	1.34±0.08 a	1.47±6.61 ab	1.66±0.12 b
Met*	2.58±0.18 a	2.79±9.61 ab	2.90±0.10 b
Ile*	1.12±0.06 a	1.23±3.61 ab	1.34±0.10 b
Leu*	1.76±0.11 a	1.92±0.61 ab	2.02±0.12 b
Tyr	0.75±0.06	0.76±8.61	0.85±0.05
Phe^*	1.09±0.06 a	1.20±3.61 ab	1.30±0.09 b
Lys^*	1.28±0.19 a	1.49±7.61 ab	1.72±0.15 b
His	0.53±0.03 a	0.57±6.61 ab	0.63±0.05 b
Arg	1.31±0.08	1.41±4.61	1.47±0.08
Pro	1.43±0.15	1.24±7.61	1.71±0.82
TAA	27.24±1.46 a	28.58±3.61 ab	32.39±2.73 b
EAA	10.41±0.65 a	11.45±4.61 ab	12.46±0.67 b
NEAA	16.82±0.81	17.13±9.61	19.92±2.28
MAA	17.83±1.23 a	18.93±1.61 ab	21.18±1.27 b
EAA/TAA /%)	38.22±0.34	40.09±6.61	38.62±2.08
EAA/NEAA /%)	61.85±0.88	66.97±1.61	63.11±5.42
MAA/TAA /%)	65.42±1.09	66.22±5.61	65.52±1.60
鲜味氨基酸总量 Total tasty amino acid	7.79±0.67	7.99±4.61	9.43±0.89
甜味氨基酸总量 Total sweet amino acid	6.25±0.27 a	6.50±3.61 ab	7.35±0.65 b
支链氨基酸总量 Total branched chain amino acid	4.22±0.25 a	4.62±0.61 ab	5.02±0.34 b
碱性氨基酸总量 Total basic amino acid	3.12±0.30 a	3.48±8.61 ab	3.82±0.26 b
不同小写字母表示不同菌种类别之间差异显著（P＜0.05）。 a and b indicate significant differences at P＜0.05.

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