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Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR. An overview of food lipids toward food lipidomics. Compr Rev Food Sci Food Saf 2023; 22:4302-4354. [PMID: 37616018 DOI: 10.1111/1541-4337.13225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/20/2023] [Accepted: 07/27/2023] [Indexed: 08/25/2023]
Abstract
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev, Israel
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Josch K Pauling
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Michele Wölk
- Lipid Metabolism: Analysis and Integration; Center of Membrane Biochemistry and Lipid Research; Faculty of Medicine Carl Gustav Carus, Technical University Dresden, Dresden, Germany
| | - Vivian Würf
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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3
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Li X, Zhang Y, Hengchao E, He X, Li J, Zhao X, Zhou C. Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods. Food Res Int 2023; 172:113103. [PMID: 37689871 DOI: 10.1016/j.foodres.2023.113103] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 06/01/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Morchella sextelata is a precious and popular commercial edible fungus that was developed recently in China. This research aimed to characterize the volatile profiles of M. sextelata under three dehydration methods (freeze, hot air, and natural air drying). Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-ToF-MS) was shown to the best choice to discriminate the volatile profiles of M. sextelata Characteristic flavor substances of M. sextelata were eight-carbon-containing (C8) compounds, hexanal, 2(5 h)-furanone, and benzaldehyde. Drying methods had significant influences on the volatile flavor profiles of M. sextelata, and 104 differential compounds were screened by multivariate statistical analysis. Freeze-dried samples had the most abundant volatile compounds and maintained more alcohols, ketones, aldehydes, and esters described as mushroom, sweet, and green flavor, like 1-octen-3-ol, 1-octen-3-one, nonanal, 2,3-butanedione, and so on. Hot air-drying promoted the production of heterocycles and ketones with roasted flavor due to the thermalreaction, such as 2-cyclohexen-1-one, furan, 3-phenyl-, etc. Natural air-drying resulted in acids releasing an unpleasant flavor, e.g., acetic acid, 2-methylbutanoic acid, etc. Overall, thermal reaction combined with vacuum conditions might be suitable for maintaining and enriching the aroma flavor of dried true morels.
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Affiliation(s)
- Xiaobei Li
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Yanmei Zhang
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - E Hengchao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiangwei He
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Jianying Li
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China
| | - Xiaoyan Zhao
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China.
| | - Changyan Zhou
- Institute for Agro-food Standards and Testing Technology, Laboratory of Quality and Safety Risk Assessment for Agro-products (Shanghai), Ministry of Agriculture, Shanghai Academy of Agricultural Sciences, 1000 Jingqi Road, Shanghai 201403, China.
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Sun Y, Li M, Li X, Du J, Li W, Lin Y, Zhang Y, Wang Y, He W, Chen Q, Zhang Y, Wang X, Luo Y, Xiong A, Tang H. Characterization of Volatile Organic Compounds in Five Celery ( Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS. Int J Mol Sci 2023; 24:13343. [PMID: 37686147 PMCID: PMC10488006 DOI: 10.3390/ijms241713343] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/17/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Celery (Apium graveolens L.) is an important vegetable crop cultivated worldwide for its medicinal properties and distinctive flavor. Volatile organic compound (VOC) analysis is a valuable tool for the identification and classification of species. Currently, less research has been conducted on aroma compounds in different celery varieties and colors. In this study, five different colored celery were quantitatively analyzed for VOCs using HS-SPME, GC-MS determination, and stoichiometry methods. The result revealed that γ-terpinene, d-limonene, 2-hexenal,-(E)-, and β-myrcene contributed primarily to the celery aroma. The composition of compounds in celery exhibited a correlation not only with the color of the variety, with green celery displaying a higher concentration compared with other varieties, but also with the specific organ, whereby the content and distribution of volatile compounds were primarily influenced by the leaf rather than the petiole. Seven key genes influencing terpenoid synthesis were screened to detect expression levels. Most of the genes exhibited higher expression in leaves than petioles. In addition, some genes, particularly AgDXS and AgIDI, have higher expression levels in celery than other genes, thereby influencing the regulation of terpenoid synthesis through the MEP and MVA pathways, such as hydrocarbon monoterpenes. This study identified the characteristics of flavor compounds and key aroma components in different colored celery varieties and explored key genes involved in the regulation of terpenoid synthesis, laying a theoretical foundation for understanding flavor chemistry and improving its quality.
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Affiliation(s)
- Yue Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Xiaoyan Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Jiageng Du
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Weilong Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Aisheng Xiong
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
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5
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Fu R, Wang J, Guo Y, Wang Y, Zhang H. Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Affiliation(s)
- Ruiqing Fu
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Juan Wang
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Yanyin Guo
- College of Agricultural Engineering and Food Science Shandong University of Technology Zibo Shandong China
| | - Yujiang Wang
- Zibo Digital Agriculture and Rural Development Center Zibo Shandong China
| | - Haijuan Zhang
- Zibo Digital Agriculture and Rural Development Center Zibo Shandong China
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do Nascimento RC, Souza CMM, Bastos TS, Kaelle GCB, de Oliveira SG, Félix AP. Effects of an Herbal Source of Choline on Diet Digestibility and Palatability, Blood Lipid Profile, Liver Morphology, and Cardiac Function in Dogs. Animals (Basel) 2022; 12:ani12192658. [PMID: 36230399 PMCID: PMC9558542 DOI: 10.3390/ani12192658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/07/2022] Open
Abstract
We aimed to evaluate the effects of an herbal source of choline on the coefficients of total tract apparent digestibility (CTTAD), diet palatability, fecal characteristics, blood variables, liver morphology, and cardiac function of dogs. Sixteen adult dogs were randomly assigned to two groups (n = 8) which were fed two different diets for 45 days: control, containing 0.28% choline chloride 60, and test, containing 0.14% of an herbal source of choline. Feces were collected between days 39 and 44 to determine nutrient CTTAD and fecal characteristics. On days 0 and 45, blood samples were collected and the liver morphology was evaluated. Cardiac function, in turn, was evaluated only on day 45, and the palatability test was performed on two consecutive days (n = 32). There were no changes in nutrient CTTAD, diet palatability, or fecal characteristics of dogs fed the test diet (p > 0.05). However, on day 45, dogs fed the test diet showed lower (p < 0.05) serum total cholesterol, triglycerides, alkaline phosphatase, and alanine aminotransferase when compared to the control group. We concluded that the herbal source of choline can be a possible substitute for choline chloride in dog nutrition.
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7
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Zhu M, Hu Z, Liang M, Song L, Wu W, Li R, Li Z, Zhang J. Evaluation of the flavor compounds of
Pleurotus eryngii
as affected by baking temperatures using
HS‐SPME‐GC‐MS
and electronic nose. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengwei Zhu
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhizhong Hu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Miao Liang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Lingyong Song
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Wentao Wu
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Ruili Li
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
| | - Zhihua Li
- Technology Center, China Tobacco Guangxi Industrial Co., Ltd 530000 Nanning Guangxi China
| | - Junsong Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 450001 Zhengzhou Henan China
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Veltman B, Harpaz D, Melamed S, Tietel Z, Tsror L, Eltzov E. Whole-cell bacterial biosensor for volatile detection from Pectobacterium-infected potatoes enables early identification of potato tuber soft rot disease. Talanta 2022; 247:123545. [PMID: 35597022 DOI: 10.1016/j.talanta.2022.123545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/08/2022] [Accepted: 05/10/2022] [Indexed: 11/26/2022]
Abstract
Half of the harvested food is lost due to rots caused by microorganisms. Plants emit various volatile organic compounds (VOCs) into their surrounding environment, and the VOC profiles of healthy crops are altered upon infection. In this study, a whole-cell bacterial biosensor was used for the early identification of potato tuber soft rot disease caused by the pectinolytic bacteria Pectobacterium in potato tubers. The detection is based on monitoring the luminescent responses of the bacteria panel to changes in the VOC profile following inoculation. First, gas chromatography-mass spectrometry (GC-MS) was used to specify the differences between the VOC patterns of the inoculated and non-inoculated potato tubers during early infection. Five VOCs were identified, 1-octanol, phenylethyl alcohol, 2-ethyl hexanol, nonanal, and 1-octen-3-ol. Then, the infection was detected by the bioreporter bacterial panel, firstly measured in a 96-well plate in solution, and then also tested in potato plugs and validated in whole tubers. Examination of the bacterial panel responses showed an extensive cytotoxic effect over the testing period, as seen by the elevated induction factor (IF) values in the bacterial strain TV1061 after exposure to both potato plugs and whole tubers. Moreover, quorum sensing influences were also observed by the elevated IF values in the bacterial strain K802NR. The developed whole-cell biosensor system based on bacterial detection will allow more efficient crop management during postharvest, storage, and transport of crops, to reduce food losses.
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Affiliation(s)
- Boris Veltman
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion, 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel.
| | - Dorin Harpaz
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion, 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, 76100, Israel.
| | - Sarit Melamed
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, M.P, Negev, 8531100, Israel.
| | - Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, M.P, Negev, 8531100, Israel.
| | - Leah Tsror
- Department of Plant Pathology and Weed Research, Institute of Plant Protection, Gilat Research Center, Agricultural Research Organization, M.P, Negev, 8531100, Israel.
| | - Evgeni Eltzov
- Institute of Postharvest and Food Science, Department of Postharvest Science, Volcani Institute, Agricultural Research Organization, Rishon LeZion, 7505101, Israel.
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Dong H, Zhao X, Cai M, Gu H, E H, Li X, Zhang Y, Lu H, Zhou C. Metabolomics Analysis of Morchella sp. From Different Geographical Origins of China Using UPLC-Q-TOF-MS. Front Nutr 2022; 9:865531. [PMID: 35449541 PMCID: PMC9016275 DOI: 10.3389/fnut.2022.865531] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/14/2022] [Indexed: 01/08/2023] Open
Abstract
The morel mushroom (Morchella sp.) is reputed as one of the most highly-prized edible fungi with mounting cultivated area as well as commercial popularity in China. To date, optimized methods specific for quality evaluation and constituent analysis of Morchella sp. are still non-available, impeding the healthy and sustainable development of this industry. Herein, an untargeted UPLC-Q-TOF-MS-based metabolomics approach was performed to characterize the metabolite profiles of morel samples from four distinct geographical origins of China, viz. Gansu, Guizhou, Liaoning, and Henan province. A total of 32 significantly different metabolites assigned to lipids (19), organic acids (9), amino acids (3), and ketones (1) were identified to distinguish the geographic-segregation samples amenable to multivariate analysis. These metabolites may serve as molecular markers indicative of specific regions. More importantly, the lipid, protein and amino acid metabolism were responsible for geographic differences as revealed by KEGG pathway enrichment analysis. Collectively, this study not only pioneered high-throughput methodology to evaluate quality of Morchella sp. and distinguish geographical origins in a sensitive, rapid and efficient manner, but also shed light on the potential link between physiochemical variation and geological origins from a metabolic perspective, which may be conducive to the advancement of edible fungi industry and establishment of food traceability system.
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Affiliation(s)
- Hui Dong
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xiaoyan Zhao
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Min Cai
- Shanghai Engineering Research Center of Low-Carbon Agriculture (SERCLA), Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Science, Shanghai, China
| | - Haotian Gu
- Shanghai Engineering Research Center of Low-Carbon Agriculture (SERCLA), Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Science, Shanghai, China
| | - Hengchao E
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xiaobei Li
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Yanmei Zhang
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Huan Lu
- National Research Center of Edible Fungi Biotechnology and Engineering, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Changyan Zhou
- Laboratory of Agro-Food Quality and Safety Risk Assessment (Shanghai), Institute of Agro-Food Quality Standard and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
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10
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Chemotyping of three Morchella species reveals species- and age-related aroma volatile biomarkers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Tagkouli D, Bekiaris G, Pantazi S, Anastasopoulou ME, Koutrotsios G, Mallouchos A, Zervakis GI, Kalogeropoulos N. Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products. Foods 2021; 10:foods10061287. [PMID: 34199818 PMCID: PMC8226524 DOI: 10.3390/foods10061287] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 01/11/2023] Open
Abstract
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.
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Affiliation(s)
- Dimitra Tagkouli
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Stella Pantazi
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Maria Eleni Anastasopoulou
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
- Correspondence: ; Tel.: +30-210-954-9251
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12
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Characterization of volatile signatures of Pectobacterium and Dickeya spp. as biomarkers for early detection and identification - A major tool in potato blackleg and tuber soft rot management. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111236] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Sambyal K, Singh RV. A comprehensive review on Morchella importuna: cultivation aspects, phytochemistry, and other significant applications. Folia Microbiol (Praha) 2021; 66:147-157. [PMID: 33464471 DOI: 10.1007/s12223-020-00849-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 12/29/2020] [Indexed: 11/25/2022]
Abstract
Morchella importuna is one of the most highly priced edible mushrooms and a rich source of bioactive substances with numerous beneficial medicinal properties. It has been artificially cultivated in the last few years but due to the unclear mechanism of its fruiting body formation, the stable production has not been achieved yet. This review aims to provide the detailed information about the current research status of the indoor and outdoor cultivation and significant applications of M. importuna worldwide with a vision to know more about its potential therapeutic index and edible values. It will provide the basis of better understanding about the need to develop biotechnological processes for morel farming under controlled conditions.
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Affiliation(s)
- Krishika Sambyal
- University Institute of Biotechnology, Chandigarh University, Gharuan, Punjab, India
| | - Rahul Vikram Singh
- Academy of Scientific and Innovative Research (AcSIR), 201002, Ghaziabad, India.
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14
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Tu X, Tang L, Xie G, Deng K, Xie L. Chemical Composition of Aromas and Lipophilic Extracts from Black Morel ( Morchella importuna) Grown in China. MYCOBIOLOGY 2020; 49:78-85. [PMID: 33536815 PMCID: PMC7832586 DOI: 10.1080/12298093.2020.1862473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/07/2020] [Accepted: 12/07/2020] [Indexed: 06/12/2023]
Abstract
Morels (Morchella spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (Morchella importuna) grown in China were analyzed by gas chromatography/mass spectroscopy, along with the evaluation of antioxidant and antimicrobial activities for the lipophilic extracts. Sixty-five compounds in total were identified from the aromas, and 1-octen-3-ol was the main component for aromas of fresh (34.40%) and freeze-dried (68.61%) black morels, while the most abundant compound for the aroma of the oven-dried sample was 2(5H)-furanone (13.95%). From the lipophilic extracts, 29 compounds were identified with linoleic acid as the main compound for fresh (77.37%) and freeze-dried (56.46%) black morels and steroids (92.41%) as the main constituent for an oven-dried sample. All three lipophilic extracts showed moderate antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) with the IC50 values ranging 7.56 ∼ 17.52 mg/mL and 5.75 ∼ 9.73 mg/mL, respectively, and no obvious antimicrobial activity was observed for lipophilic extracts. The drying methods affect the chemical profile of black morel, and freeze-drying was favorable for retaining nutrients and morel smell. This is the first report on the aroma and lipophilic extracts of M. importuna grown in China.
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Affiliation(s)
- Xiaoman Tu
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Lan Tang
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Guangbo Xie
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Kejun Deng
- School of Life Science and Technology & Center for Informational Biology, University of Electronic Science and Technology of China, Chengdu, China
| | - Liyuan Xie
- Institute of Soil and Fertilizer, Sichuan Academy of Agricultural Sciences, Chengdu, China
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15
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Moore AJ, Wickramasinghe PCK, Munafo JP. Key Odorants from
Daldinia childiae. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Andrew J. Moore
- Department of Food Science The University of Tennessee Knoxville TN USA
| | | | - John P. Munafo
- Department of Food Science The University of Tennessee Knoxville TN USA
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16
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Taşkın H, Süfer Ö, Attar ŞH, Bozok F, Baktemur G, Büyükalaca S, Kafkas NE. Total phenolics, antioxidant activities and fatty acid profiles of six Morchella species. Journal of Food Science and Technology 2020; 58:692-700. [PMID: 33568863 DOI: 10.1007/s13197-020-04583-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/25/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
In present study, total phenolic compound, antioxidant activities and fatty acids of several Morchella species collected from different regions of Turkey were determined. Six species were detected, namely Morchella dunalii (HT562), M. purpurascens group (HT565, HT592, HT662, HT699), M. deliciosa (HT682), M. mediterraneensis (HT698), M. importuna (HT667, HT681) and M. esculenta (HT704). The highest phenolic content was determined in the collection numbered as HT565 (281.96 mg gallic acid equivalent (GAE)/g dry weight), followed by HT699, HT562, HT662, HT592, HT698, HT704, HT681, HT667 and HT682. Antioxidant activities were also evaluated by DPPH and FRAP assays and the maximum (0.51 and 1.04 mmol trolox equivalent (TE)/g dry weight respectively) was observed in HT565. The results for the fatty acids composition showed that assessed Morchella species were rich in nutritionally important unsaturated fatty acids and oleic acid, palmitoleic acid, linoleic acid, α-linolenic acid, palmitic acid, stearic acid and myristic acid were the identified compounds. Linoleic acid was the most common in samples like HT565, HT592, HT704, HT662, HT682 and HT667 and followed by oleic acid except in HT565. In HT681, HT698, HT699 and HT562, oleic acid was dominant and followed by linoleic acid. The ratios of unsaturated fatty acids to saturated fatty acids were calculated as 10.79, 4.78, 6.80, 8.09, 6.67, 4.35, 8.70, 8.64, 7.90 and 7.43 in HT562, HT565, HT592, HT662, HT667, HT681, HT682, HT698, HT699 and HT704 respectively. The sampling locations and species of Morels had influenced the bioactivities and fatty acid compositions of specimens.
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Affiliation(s)
- Hatıra Taşkın
- Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Özge Süfer
- Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey
| | - Şule Hilal Attar
- Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Fuat Bozok
- Department of Biology, Faculty of Arts and Sciences, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey
| | - Gökhan Baktemur
- Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Saadet Büyükalaca
- Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Nesibe Ebru Kafkas
- Department of Horticulture, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
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17
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Tan H, Kohler A, Miao R, Liu T, Zhang Q, Zhang B, Jiang L, Wang Y, Xie L, Tang J, Li X, Liu L, Grigoriev IV, Daum C, LaButti K, Lipzen A, Kuo A, Morin E, Drula E, Henrissat B, Wang B, Huang Z, Gan B, Peng W, Martin FM. Multi-omic analyses of exogenous nutrient bag decomposition by the black morel Morchella importuna reveal sustained carbon acquisition and transferring. Environ Microbiol 2019; 21:3909-3926. [PMID: 31314937 DOI: 10.1111/1462-2920.14741] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 12/24/2022]
Abstract
The black morel (Morchella importuna Kuo, O'Donnell and Volk) was once an uncultivable wild mushroom, until the development of exogenous nutrient bag (ENB), making its agricultural production quite feasible and stable. To date, how the nutritional acquisition of the morel mycelium is fulfilled to trigger its fruiting remains unknown. To investigate the mechanisms involved in ENB decomposition, the genome of a cultivable morel strain (M. importuna SCYDJ1-A1) was sequenced and the genes coding for the decay apparatus were identified. Expression of the encoded carbohydrate-active enzymes (CAZymes) was then analyzed by metatranscriptomics and metaproteomics in combination with biochemical assays. The results show that a diverse set of hydrolytic and redox CAZymes secreted by the morel mycelium is the main force driving the substrate decomposition. Plant polysaccharides such as starch and cellulose present in ENB substrate (wheat grains plus rice husks) were rapidly degraded, whereas triglycerides were accumulated initially and consumed later. ENB decomposition led to a rapid increase in the organic carbon content in the surface soil of the mushroom bed, which was thereafter consumed during morel fruiting. In contrast to the high carbon consumption, no significant acquisition of nitrogen was observed. Our findings contribute to an increasingly detailed portrait of molecular features triggering morel fruiting.
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Affiliation(s)
- Hao Tan
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Annegret Kohler
- Université de Lorraine, Institut National de la Recherche Agronomique, UMR Interactions Arbres/Microorganismes, Centre INRA-GrandEst, Champenoux, 54280, France
| | - Renyun Miao
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Tianhai Liu
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Qiang Zhang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Bo Zhang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Lin Jiang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Yong Wang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Liyuan Xie
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Jie Tang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Xiaolin Li
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Lixu Liu
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Igor V Grigoriev
- US Department of Energy Joint Genome Institute, Walnut Creek, CA, USA.,Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA
| | - Chris Daum
- US Department of Energy Joint Genome Institute, Walnut Creek, CA, USA.,Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA
| | - Kurt LaButti
- US Department of Energy Joint Genome Institute, Walnut Creek, CA, USA.,Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA
| | - Anna Lipzen
- US Department of Energy Joint Genome Institute, Walnut Creek, CA, USA.,Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA
| | - Alan Kuo
- US Department of Energy Joint Genome Institute, Walnut Creek, CA, USA.,Department of Plant and Microbial Biology, University of California Berkeley, Berkeley, CA, USA
| | - Emmanuelle Morin
- Université de Lorraine, Institut National de la Recherche Agronomique, UMR Interactions Arbres/Microorganismes, Centre INRA-GrandEst, Champenoux, 54280, France
| | - Elodie Drula
- Architecture et Fonction des Macromolécules Biologiques, CNRS, Aix-Marseille University, Marseille, F-13288, France.,Institut National de la Recherche Agronomique, USC1408 Architecture et Fonction des Macromolécules Biologiques, Marseille, F-13288, France.,Department of Biological Sciences, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
| | - Bernard Henrissat
- Architecture et Fonction des Macromolécules Biologiques, CNRS, Aix-Marseille University, Marseille, F-13288, France.,Institut National de la Recherche Agronomique, USC1408 Architecture et Fonction des Macromolécules Biologiques, Marseille, F-13288, France.,Department of Biological Sciences, King Abdulaziz University, Jeddah, 21589, Saudi Arabia
| | - Bo Wang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Zhongqian Huang
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Bingcheng Gan
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Weihong Peng
- National-Local Joint Engineering Laboratory of Breeding and Cultivation of Edible and Medicinal Fungi, Mushroom Research Center, Soil and Fertilizer Institute, Sichuan Academy of Agricultural Sciences, Chengdu, China.,Scientific Observing and Experimental Station of Agro-Microbial Resource and Utilization in Southwest China, Ministry of Agriculture, Chengdu, China
| | - Francis M Martin
- Université de Lorraine, Institut National de la Recherche Agronomique, UMR Interactions Arbres/Microorganismes, Centre INRA-GrandEst, Champenoux, 54280, France
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18
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Chai H, Chen W, Zhang X, Su K, Zhao Y. Structural variation and phylogenetic analysis of the mating-type locus in the genus Morchella. Mycologia 2019; 111:551-562. [DOI: 10.1080/00275514.2019.1628553] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Hongmei Chai
- Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming, 650223 Yunnan, China
| | - Weimin Chen
- Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming, 650223 Yunnan, China
| | - Xiaolei Zhang
- Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming, 650223 Yunnan, China
| | - Kaimei Su
- Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming, 650223 Yunnan, China
| | - Yongchang Zhao
- Institute of Biotechnology and Germplasm Resources, Yunnan Academy of Agricultural Sciences, Kunming, 650223 Yunnan, China
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19
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Aisala H, Sola J, Hopia A, Linderborg KM, Sandell M. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID. Food Chem 2019; 283:566-578. [DOI: 10.1016/j.foodchem.2019.01.053] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 01/04/2019] [Accepted: 01/09/2019] [Indexed: 10/27/2022]
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20
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Yin C, Fan X, Fan Z, Shi D, Yao F, Gao H. Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1691-1699. [PMID: 30206952 DOI: 10.1002/jsfa.9358] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 09/03/2018] [Accepted: 09/04/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Non-volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied. RESULTS The content of total free amino acids ranged from 21.80 to 40.60 g kg-1 and the content of monosodium glutamate (MSG)-like amino acids ranged from 3.10 to 8.64 g kg-1 . The content of total 5'-nucleotides ranged from 4.16 to 8.80 g kg-1 while the content of flavor 5'-nucleotides ranged from 2.00 to 4.51 g kg-1 . Sixty-three volatile compounds were identified in six Pleurotus mushrooms, including 17 aldehydes, 10 ketones, 14 alcohols, 2 ethers, 5 acids, 5 hydrocarbons, 10 heterocyclic and aromatic compounds. 1-Octen-3-one and 1-octen-3-ol were the key odor compounds in P. citrinopileatus, P. djamor, P. ostreatus, P. floridanus and P. sapidus, while 1-octen-3-one, 1-octen-3-ol and 2-octenal were the key odor compounds in P. cornucopiae. CONCLUSION Pleurotus citrinopileatus had highest content of total free amino acids (40.60 g kg-1 ), total 5'-nucleotides (8.80 g kg-1 ) and flavor 5'-nucleotides (4.51 g kg-1 ) than other Pleurotus mushrooms. Moreover, eight-carbon compounds were the most abundant compounds in six Pleurotus mushrooms. Our study should be helpful in promoting the cultivation and consumption of these Pleurotus mushrooms. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chaomin Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Xiuzhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Zhe Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
| | - Defang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P.R. China
- National Research and Development Center for Edible Fungi Processing (Wuhan), Wuhan, P. R. China
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21
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Wang J, Xiao J, Geng F, Li X, Yu J, Zhang Y, Chen Y, Liu D. Metabolic and proteomic analysis of morel fruiting body (Morchella importuna). J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.12.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Liu W, Cai Y, He P, Chen L, Bian Y. Comparative transcriptomics reveals potential genes involved in the vegetative growth of Morchella importuna. 3 Biotech 2019; 9:81. [PMID: 30800592 PMCID: PMC6374242 DOI: 10.1007/s13205-019-1614-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 02/02/2019] [Indexed: 12/16/2022] Open
Abstract
True morels (Morchella spp.) are edible, medicinal mushrooms which have recently been artificially cultivated in China but stable production remains a problem. Here, we describe complete and comprehensive transcriptome of Morchella importuna at the stages of vegetative mycelium (VM), initial sclerotium (IS) and mature sclerotium (MS) by deep transcriptional sequencing and de novo assembly for the first time and which will potentially provide useful information for improving its cultivation. A total of 26,496 genes were identified with a contig N50 length of 1763 bp and an average length of over 1064 bp. Additionally, 11,957 open reading frames (ORFs) were predicted and 9676 of them (80.9%) were annotated. The 2605 differentially expressed genes (DEGs) identified by gene expression clustering were mainly involved with energy metabolism and could be divided into three broad clusters, of which genes in cluster_1 and cluster_2 were involved in the metabolic process of carbohydrate, polysaccharide, hydrolase, caprolactam, beta-galactosidase, and disaccharide, respectively. Genes in cluster_3 were the largest category, mainly identified with the catalytic activity and transporter activity. Overall, the enzymes involved in the carbohydrate metabolism were highly expressed, and the CAZyme (carbohydrate-active enzyme) genes were significantly expressed within cluster_3. For expression verification, 16 CAZYme genes were selected for qRT-PCR, and the results suggested that the catabolism of carbohydrates occurs mainly in the vegetative mycelium stage, and the anabolism of the energy-rich substances is the main event of mycelial growth and sclerotial morphogenesis of M. importuna.
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Affiliation(s)
- Wei Liu
- Institute of Applied Mycology, Huazhong Agricultural University, 430070 Wuhan, China
- Key Laboratory of Agro-Microbial Resource Comprehensive Utilization, Ministry of Agriculture, Huazhong Agricultural University, 430070 Wuhan, Hubei China
| | - Yingli Cai
- Institute of Vegetable, Wuhan Academy of Agricultural Sciences, 430070 Wuhan, China
| | - Peixin He
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, 450001 Zhengzhou, China
| | - Lianfu Chen
- Institute of Applied Mycology, Huazhong Agricultural University, 430070 Wuhan, China
- Key Laboratory of Agro-Microbial Resource Comprehensive Utilization, Ministry of Agriculture, Huazhong Agricultural University, 430070 Wuhan, Hubei China
| | - Yinbing Bian
- Institute of Applied Mycology, Huazhong Agricultural University, 430070 Wuhan, China
- Key Laboratory of Agro-Microbial Resource Comprehensive Utilization, Ministry of Agriculture, Huazhong Agricultural University, 430070 Wuhan, Hubei China
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Wingfield BD, Bills GF, Dong Y, Huang W, Nel WJ, Swalarsk-Parry BS, Vaghefi N, Wilken PM, An Z, de Beer ZW, De Vos L, Chen L, Duong TA, Gao Y, Hammerbacher A, Kikkert JR, Li Y, Li H, Li K, Li Q, Liu X, Ma X, Naidoo K, Pethybridge SJ, Sun J, Steenkamp ET, van der Nest MA, van Wyk S, Wingfield MJ, Xiong C, Yue Q, Zhang X. IMA Genome-F 9: Draft genome sequence of Annulohypoxylon stygium, Aspergillus mulundensis, Berkeleyomyces basicola (syn. Thielaviopsis basicola), Ceratocystis smalleyi, two Cercospora beticola strains, Coleophoma cylindrospora, Fusarium fracticaudum, Phialophora cf . hyalina, and Morchella septimelata. IMA Fungus 2018; 9:199-223. [PMID: 30018880 PMCID: PMC6048567 DOI: 10.5598/imafungus.2018.09.01.13] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Accepted: 05/28/2018] [Indexed: 11/05/2022] Open
Abstract
Draft genomes of the species Annulohypoxylon stygium, Aspergillus mulundensis, Berkeleyomyces basicola (syn. Thielaviopsis basicola), Ceratocystis smalleyi, two Cercospora beticola strains, Coleophoma cylindrospora, Fusarium fracticaudum, Phialophora cf. hyalina and Morchella septimelata are presented. Both mating types (MAT1-1 and MAT1-2) of Cercospora beticola are included. Two strains of Coleophoma cylindrospora that produce sulfated homotyrosine echinocandin variants, FR209602, FR220897 and FR220899 are presented. The sequencing of Aspergillus mulundensis, Coleophoma cylindrospora and Phialophora cf. hyalina has enabled mapping of the gene clusters encoding the chemical diversity from the echinocandin pathways, providing data that reveals the complexity of secondary metabolism in these different species. Overall these genomes provide a valuable resource for understanding the molecular processes underlying pathogenicity (in some cases), biology and toxin production of these economically important fungi.
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Affiliation(s)
- Brenda D. Wingfield
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Gerald F. Bills
- Texas Therapeutics Institute, The Brown Foundation Institute of Molecular Medicine, University of Texas Health Science Center at Houston, Houston, TX 77054, USA
| | - Yang Dong
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
- Key Laboratory for Agro-biodiversity and Pest Control of Ministry of Education, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
- College of Biological Big Data, Yunnan Agriculture University, Kunming 650504, Yunnan, China
| | - Wenli Huang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610065, Sichuan, China
| | - Wilma J. Nel
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Benedicta S. Swalarsk-Parry
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Niloofar Vaghefi
- School of Integrative Plant Science, Plant Pathology & Plant-Microbe Biology Section, Cornell University, Geneva, NY 14456, USA
| | - P. Markus Wilken
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Zhiqiang An
- Texas Therapeutics Institute, The Brown Foundation Institute of Molecular Medicine, University of Texas Health Science Center at Houston, Houston, TX 77054, USA
| | - Z. Wilhelm de Beer
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Lieschen De Vos
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Li Chen
- Texas Therapeutics Institute, The Brown Foundation Institute of Molecular Medicine, University of Texas Health Science Center at Houston, Houston, TX 77054, USA
| | - Tuan A. Duong
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Yun Gao
- Nowbio Biotechnology Company, Kunming, 650201,Yunnan, China
| | - Almuth Hammerbacher
- Department of Zoology Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | | | - Yan Li
- Texas Therapeutics Institute, The Brown Foundation Institute of Molecular Medicine, University of Texas Health Science Center at Houston, Houston, TX 77054, USA
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Huiying Li
- Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Kuan Li
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Qiang Li
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610065, Sichuan, China
| | - Xingzhong Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Xiao Ma
- Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, Yunnan, China
| | - Kershney Naidoo
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Sarah J. Pethybridge
- School of Integrative Plant Science, Plant Pathology & Plant-Microbe Biology Section, Cornell University, Geneva, NY 14456, USA
| | - Jingzu Sun
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Emma T. Steenkamp
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Magriet A. van der Nest
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Stephanie van Wyk
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Michael J. Wingfield
- Department of Biochemistry, Genetics and Microbiology, Forestry and Agricultural Biotechnology Institute (FABI), University of Pretoria, Private Bag x20, Hatfield, Pretoria, 0028, South Africa
| | - Chuan Xiong
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610065, Sichuan, China
| | - Qun Yue
- Texas Therapeutics Institute, The Brown Foundation Institute of Molecular Medicine, University of Texas Health Science Center at Houston, Houston, TX 77054, USA
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoling Zhang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
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Volatile components, total phenolic compounds, and antioxidant capacities of worm-infected Gomphidius rutilus. FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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