量化食用菌潜在的肾酸负荷

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-03-12 DOI:10.1038/s41538-024-00259-w

Maximilian Andreas Storz

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引用次数: 0

摘要

任何食物改变内源性酸或碱净产生的能力都可以用潜在肾酸负荷（PRAL）估算法来估算。食用菌的 PRAL 很少被研究，因此我们对 n = 37 种食用菌进行了量化研究。研究结果显示了不同的情况：虽然最常食用的蘑菇（如双孢蘑菇、冬菇和白玉菇）具有碱化特性，但也发现了几种酸化蘑菇（伏牛菇、花褶菇），这可能与它们的高磷含量有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Quantifying the potential renal acid load of edible mushrooms

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Quantifying the potential renal acid load of edible mushrooms

The capability of any food to alter net endogenous acid or base production can be estimated using the potential renal acid load (PRAL) estimation method. The PRAL of edible mushrooms has been rarely examined; thus a quantification study of n = 37 edible mushroom species was performed. Results revealed a heterogeneous picture: although the most commonly consumed mushrooms (e.g., Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus (white)) have alkalizing properties, several acidifying species (Volvariella volvacea, Pleurotus flabellatus) were identified, which may be attributable to their high phosphorus content.

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.