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Cruz-Arévalo J, Hernández-Velázquez VM, Cardoso-Taketa AT, González-Cortazar M, Sánchez-Vázquez JE, Peña-Chora G, Villar-Luna E, Aguilar-Marcelino L. Hydroalcoholic Extracts from Pleurotus ostreatus Spent Substrate with Nematocidal Activity against Nacobbus aberrans Phytonematode and the Non-Target Species Panagrellus redivivus. PLANTS (BASEL, SWITZERLAND) 2024; 13:1777. [PMID: 38999617 PMCID: PMC11244132 DOI: 10.3390/plants13131777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/09/2024] [Accepted: 06/24/2024] [Indexed: 07/14/2024]
Abstract
Pleurotus ostreatus, an edible mushroom widely consumed worldwide, generates a by-product known as spent mushroom substrate (SMS). This material has demonstrated biological activity against agricultural crop pathogens. In this study, we evaluated the nematocidal effectiveness of hydroalcoholic extracts (T5, T2, AT5, and AT2) derived from SMS of P. ostreatus against (J2) of the phytonematode Nacobbus aberrans and assessed their potential toxicity towards the non-target nematode Panagrellus redivivus. Among these extracts, AT5 exhibited the highest efficacy against N. aberrans and was the least toxic against P. redivivus. Liquid-liquid partitioning yielded the AQU fraction, which showed significant nematocidal activity against J2 (75.69% ± 8.99 mortality), comparable to chitosan. The GC-MS analysis revealed the presence of several compounds, including palmitic acid, linoleic acid, and 2,4-Di-tert-butylphenol. These findings are consistent with studies confirming the antagonistic effectiveness of these compounds against phytonematodes. Additionally, all extracts exhibited toxicity against P. redivivus, with T2 being the most toxic. Our findings demonstrate that while the AT5 extract displays antagonistic effectiveness against both N. aberrans and P. redivivus, it was the least toxic among the extracts tested. Thus, SMS of P. ostreatus holds potential as a source of nematocidal compounds, which could offer significant benefits for agricultural pest control.
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Affiliation(s)
- Julio Cruz-Arévalo
- Centro de Investigación en Biotecnología, Universidad Autónoma del Estado de Morelos, Cuernavaca 62209, Morelos, Mexico; (J.C.-A.); (A.T.C.-T.)
| | - Víctor M. Hernández-Velázquez
- Centro de Investigación en Biotecnología, Universidad Autónoma del Estado de Morelos, Cuernavaca 62209, Morelos, Mexico; (J.C.-A.); (A.T.C.-T.)
| | - Alexandre Toshirrico Cardoso-Taketa
- Centro de Investigación en Biotecnología, Universidad Autónoma del Estado de Morelos, Cuernavaca 62209, Morelos, Mexico; (J.C.-A.); (A.T.C.-T.)
| | - Manases González-Cortazar
- Centro de Investigaciones Biomédicas del Sur, Instituto Mexicano del Seguro Social, Argentina No. 1 Centro, Xochitepec 62790, Morelos, Mexico;
| | - José E. Sánchez-Vázquez
- El Colegio de la Frontera Sur, Carretera al Antiguo Aeropuerto km 2.5, Tapachula 30700, Chiapas, Mexico;
| | - Guadalupe Peña-Chora
- Centro de Investigaciones Biológicas, Universidad Autónoma del Estado de Morelos, Cuernavaca 62209, Morelos, Mexico;
| | - Edgar Villar-Luna
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Michoacán, Jiquilpan 59510, Michoacán, Mexico;
| | - Liliana Aguilar-Marcelino
- CENID-Salud Animal e Inocuidad, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Jiutepec 62550, Morelos, Mexico
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Zhang H, Liu Y, Gao L, Wang J. Analysis of flavor changes in Huangshan floral mushroom hydrolysates obtained by different enzyme treatments. Food Chem 2024; 443:138554. [PMID: 38306912 DOI: 10.1016/j.foodchem.2024.138554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/21/2024] [Accepted: 01/21/2024] [Indexed: 02/04/2024]
Abstract
This study aimed to investigate the flavor changes in Huangshan floral mushroom by different enzyme treatments. Seven enzyme groups were used to hydrolyze its protein to obtain protein hydrolysates (FPHs). Flavourzyme composite with dispase hydrolysates (FDHs) were selected for ultrafiltration to obtain peptides (FPs) with different molecular weights (Mw). Changes in flavor were investigated using HPLC, LC-MS, GC-MS, amino acid analysis and sensory evaluation. Color parameters and DPPH-scavenging activity were also determined. The results revealed that flavor characteristics of FPHs obtained from different enzyme treatments varied. FDHs presented the highest degree of hydrolysis (DH) (58.61 ± 1.55) %, rich 5'-nucleotides (8.61 ± 0.43 mg/mL), volatile compounds (28.54 ± 0.11 μg/g) and free amino acids (FAAs) (7.73 ± 0.51 mg/g). Further tests suggested that FPs with small Mw (<1K, 1-3 K) were optimal for the development of novel flavors, thus providing application value for rational utilization of Huangshan floral mushroom.
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Affiliation(s)
- Hui Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Li Gao
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Junhui Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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Liu H, Cheng Z, Xie J. The dynamic changes in volatile metabolites provide a new understanding for the special flavor formation in z. Mioga flower buds during the growth stages. Food Res Int 2024; 186:114347. [PMID: 38729697 DOI: 10.1016/j.foodres.2024.114347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/30/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Although Z. mioga flower buds are popular among consumers for its unique spicy flavor, high nutritional and medicinal value, there are few reports on the formation and changes of the flavor during its growth and maturation process. The understanding of the profile of volatile compounds would help to unravel the flavor formation for Z. mioga flower buds during growth. The volatile changes in Z. mioga flower buds were analyzed by GC-MS and a total of 182 volatile compounds identified, and the terpenoids accounted for the most abundant volatile substances. Almost all the identified volatiles presented an intuitive upward trend throughout the growth period and reached the maximum at the later stage of development (DS3 or DS4). Regarding the PCA and HCA results, there were significant differences found among the four stages, and the DS3 was the critical node. The top 50 differential volatiles screened by OPLS-DA and PLS-DA were all up-regulated, and the correlation analysis indicated that terpenoids might synergize with other chemical types of volatiles to jointly affect the flavor formation of Z. mioga flower buds during growth. The association network for flavor omics revealed that the most important sensory flavor for Z. mioga flower buds were woody and sweet, and the main contribution compounds for the unique flavor contained β-guaiene, β-farnesene, δ-cadinene and citronellyl isobutanoate. Taken together, the results of this study provided a reference for flavor quality evaluation of flower buds and determination of the best harvest period.
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Affiliation(s)
- Huijuan Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, PR China.
| | - Zhifei Cheng
- Basic Teaching Department, Guizhou Vocational College of Agriculture, Guizhou 551499, PR China.
| | - Jiao Xie
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, PR China.
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Lai P, Li L, Wei Y, Sun J, Tang B, Yang Y, Chen J, Wu L. GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods. Foods 2024; 13:1322. [PMID: 38731693 PMCID: PMC11083298 DOI: 10.3390/foods13091322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried Hypsizygus marmoreus of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 signal peaks corresponding to 96 volatile compounds were identified, including 25 esters, 24 aldehydes, 23 alcohols, 13 ketones, 10 heterocyclic compounds, 8 carboxylic acids, 7 terpenes, 3 sulfur-containing compounds, 2 nitrogen-containing compounds, and 1 aromatic hydrocarbon. The total content of volatile compounds in H. marmoreus dried by the four methods, from highest to lowest, was as follows: HAD, HPD, HFD, and UFD. The main volatile compounds included carboxylic acids, alcohols, esters, and aldehydes. Comparing the peak intensities of volatile compounds in dried H. marmoreus using different drying methods, it was found that the synthesis of esters, aldehydes, and terpenes increased under hot drying methods such as HAD and HPD, while the synthesis of compounds containing sulfur and nitrogen increased under freeze-drying methods such as HFD and UFD. Nine common key characteristic flavor compounds of dried H. marmoreus were screened using relative odor activity values (ROAV > 1), including ethyl 3-methylbutanoate, acetic acid, 2-methylbutanal, propanal, methyl 2-propenyl sulfate, trimethylamine, 3-octanone, acetaldehide, and thiophene. In the odor description of volatile compounds with ROAV > 0.1, it was found that important flavor components such as trimethylamine, 3-octanone, (E)-2-octenal, and dimethyl disulfide are related to the aroma of seafood. Their ROAV order is HFD > UFD > HPD > HAD, indicating that H. marmoreus using the HFD method have the strongest seafood flavor. The research findings provide theoretical guidance for selecting drying methods and refining the processing of H. marmoreus.
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Affiliation(s)
- Pufu Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Longxiang Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yingying Wei
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junzheng Sun
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Yanrong Yang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Junchen Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; (P.L.); (L.L.); (Y.W.); (J.S.); (B.T.); (Y.Y.); (J.C.)
- National R & D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350000, China
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Song W, Sun M, Lu H, Wang S, Wang R, Shang X, Feng T. Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations. Foods 2024; 13:684. [PMID: 38472798 DOI: 10.3390/foods13050684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/16/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Flammulina filiformis (F. filiformis) is called the 'benefiting intelligence' mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was "sweet" for the yellow strain, while it was "green" for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.
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Affiliation(s)
- Wei Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Huan Lu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Shengyou Wang
- Institute of Edible Fungi, Sanming Academy of Agricultural Sciences, Sanming 365000, China
- Fujian Key Laboratory of Crop Genetic Improvement and Innovative Utilization for Mountain Area, Sanming 365509, China
| | - Ruijuan Wang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xiaodong Shang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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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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Lu H, Song W, Shang XD, Liu JY, Zhang D, Li L, Wang RJ, Zhai XT, Feng T. Expression of terpene synthase-related genes in parents and offspring of Flammulina filiformis based on differences in volatile aroma components. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100156. [PMID: 36588602 PMCID: PMC9794882 DOI: 10.1016/j.fochms.2022.100156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/25/2022] [Accepted: 12/11/2022] [Indexed: 06/17/2023]
Abstract
Flammulina filiformis (F. filiformis) is one of the four major edible types of fungus in the world and has been cultivated in China since 800 CE (Anno Domini). Some of the most essential criteria for evaluating the quality of F. filiformis are the types and contents of volatile components present. A focused study on screened the terpene synthase genes involved in the aroma of offspring and compared key terpenoids between parents and offspring, which is helpful for the development and application of F. filiformis. Firstly, the volatile aroma components of parent and offspring F. filiformis were extracted using two pretreatment procedures, and then were semi-quantified by an internal standard. Forty-eight, fifty-eight, and forty-eight volatile compounds were identified in parents and offspring of three different strains, and 15, 22, and 12 aroma compounds (OAVs ≥ 1) were further screened out via calculating their odor activity values (OAVs). Terpenoids, in particular linalool and eucalyptol, which contribute more to the aroma, result in the unique green and grassy aroma of the offspring. At last, the F. filiformis genome was resequenced and the coordinates of genes related to terpenoid synthase were determined. The results showed that Scaffolds, including scaffold3.t874 and scaffold9.t157 were connected to terpenoid synthesis of offspring (No. 61523). The variant genes g269 and g61 were related to terpenoid synthase sequences. This study provides a theoretical foundation for the cultivation of more diverse and unique varieties of F. filiformis.
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Affiliation(s)
- Huan Lu
- National Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, No. 1000, Jinqi Road, Shanghai, China
| | - Wei Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiao-Dong Shang
- National Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, No. 1000, Jinqi Road, Shanghai, China
| | - Jian-Yu Liu
- National Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, No. 1000, Jinqi Road, Shanghai, China
| | - Dan Zhang
- National Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, No. 1000, Jinqi Road, Shanghai, China
| | - Liang Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Rui-Juan Wang
- National Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, No. 1000, Jinqi Road, Shanghai, China
| | - Xiao-Ting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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Yao F, Gao H, Yin CM, Shi DF, Fan XZ. Effect of Different Cooking Methods on the Bioactive Components, Color, Texture, Microstructure, and Volatiles of Shiitake Mushrooms. Foods 2023; 12:2573. [PMID: 37444310 DOI: 10.3390/foods12132573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/24/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5-20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.
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Affiliation(s)
- Fen Yao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Hong Gao
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chao-Min Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - De-Fang Shi
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xiu-Zhi Fan
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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Jiang Y, Zhao Q, Deng H, Li Y, Gong D, Huang X, Long D, Zhang Y. The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments. Foods 2023; 12:foods12102077. [PMID: 37238895 DOI: 10.3390/foods12102077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.
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Affiliation(s)
- Yu Jiang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Qilong Zhao
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Haolan Deng
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Yongjun Li
- Gansu Provincial Center for Disease Control and Prevention, Lanzhou 730000, China
| | - Di Gong
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Xiaodan Huang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou 730000, China
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10
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Abdulkareem Hassan A, Mahmoud Al-Qaissi AR. Production of environmentally friendly attractants for the trap flies Megaselia halterata and Lycoriella ingenue parasites on edible mushrooms in Iraq. BIONATURA 2023. [DOI: 10.21931/rb/2023.08.01.28] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Among several tested mushroom-related materials, full-grown compost followed by fermented corn cobs and the compost were the best baits for attracting and catching of both insects M. halterata and L. ingenua. At the same time, there was no effect on attracting insects for the wheat straw, unfermented corn cobs, unfermented bran and water (control). The results proved that the highest attraction in the hunting of the two insects, M. halterata and L. ingenua, was in the treatment of cut fruit bodies for all studied A. bisporus strains, the highest number was 6.49 and 5.43 insects/bait; in the treatment of cut fruits of A.bisporus B62, respectively, At the level of mushroom species, the brown strain of A.bisporus showed the lowest attraction to the studied insects. Chopped fruit bodies and the spawn of some species/strains of oyster mushroom Pleurotus led to the highest interest in insects, followed by the treatment of mashed fruit bodies; the chopped fruits reached the highest attraction of insects for P. eryngii, the number of insects, M. halterata and L. ingenua, was 6.56 and 5.32 insects/bait, respectively. In the combination baits that were made from mixtures of the most efficient treatments resulting from the media and the fruit bodies of the A.bisporus and Pleurotus spp., the results showed that all treatments led to attracting the two insects at a rate of 4.55 - 8.7 insects/bait for M.halterata and 4.06 - 7.82 insects/bait for L. ingenue. The results also showed that there were significant differences in the reduction of both mushrooms A.bisporus and P. ostreatus infection rate by all types of tested baits; the lowest infection rates were in the combination bait treatment, resulting in 1.86 and 2.17%, respectively, compared to the control treatment (without bait) in which the infection rate was 87.3 and 91.25%, respectively.
Keywords: Natural baits, Traps, Mushroom flies, Biological control.
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11
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Pleurotus eryngii Chips-Chemical Characterization and Nutritional Value of an Innovative Healthy Snack. Foods 2023; 12:foods12020353. [PMID: 36673445 PMCID: PMC9858173 DOI: 10.3390/foods12020353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/05/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of "healthy snacking" in our diets has emerged. Although there is no agreed-upon definition of "healthy snacking", dietary guidelines refer to snack foods with high nutritional and biological value. The aim of this study was to chemically characterize and determine the nutritional value of an innovative UVB-irradiated and baked snack from Pleurotus eryngii mushrooms. P. eryngii is an edible mushroom native to the Mediterranean basin. We applied proximate composition, amino acids, fatty acids, vitamins, and macro and trace elements analyses. Also, we computed indices to assess the nutritional quality of food, and we evaluated the sensory characteristics of the mushroom snack. We found high nutritional, consumer, and biological values for the snack. More specifically it was low in calories, high in fibre and protein, low in lipids, without added sugars, and high in ergosterol and beta-glucans. Additionally, it had some vitamins and trace elements in significant quantities. Its NRF9.3 score was considerably high compared to most popular snacks, and the snack exhibited high hypocholesterolemic and low atherogenic and thrombogenic potentials. In conclusion, as a result of UVB-irradiation and baking of P. eryngii mushrooms, the snack's nutritional and biological value were not affected; instead, it provided a "healthy snacking" option.
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12
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Zhang W, Han Y, Shi K, Wang J, Yang C, Xu X. Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114144] [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]
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13
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Süfer Ö, Çelik ZD, Bozok F. Influences of Some Aromatic Plants on Volatile Compounds and Bioactivity of Cultivated Pleurotus citrinopileatus and Pleurotus djamor. Chem Biodivers 2022; 19:e202200462. [PMID: 36322054 DOI: 10.1002/cbdv.202200462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 11/02/2022] [Indexed: 11/06/2022]
Abstract
Two edible Pleurotus species, namely, Pleurotus citrinopileatus and Pleurotus djamor grown in the media of mulberry shavings which were substituted with myrtle, bay laurel, and rosemary leaves were studied. According to volatile profiles, 13 aldehydes, 8 ketones, 7 alcohols, 5 aromatic compounds and 4 terpenes were totally identified. Rosemary leaves were very effective for decreasing the concentrations of some oxidation products in Pleurotus citrinopileatus, but the same impact was not seen in Pleurotus djamor. The high amount of benzaldehyde (41.80 %) detected in bay laurel medium might have played a role in preventing bioactivity. Control Pleurotus citrinopileatus and Pleurotus djamor had a total phenolic content of 4284.89 and 3080.04 mg GAE per kg DM, respectively, and the enrichment of composts with aromatic plant leaves caused significant differences in Pleurotus djamor (p<0.05). Myrtle addition increased total phenolic content and antioxidant activities (by DPPH and FRAP assays) of Pleurotus djamor mushroom as 342.29 mg GAE/kg DM, 0.43 μmol TE/g DM and 2.07 μmol TE/g DM, respectively, when compared to intact one.
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Affiliation(s)
- Özge Süfer
- Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, 80000, Osmaniye, Türkiye
| | - Zeynep Dilan Çelik
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330, Adana, Türkiye
| | - Fuat Bozok
- Department of Biology, Faculty of Arts and Science, Osmaniye Korkut Ata University, 80000, Osmaniye, Türkiye
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14
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The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Li Y, Chen W, Li H, Dong J, Shen R. Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles. Foods 2022; 11:foods11233822. [PMID: 36496630 PMCID: PMC9740211 DOI: 10.3390/foods11233822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were studied. The results showed that the optimal additional amount of HTBF is determined to be 40%. The peak viscosity, trough viscosity, breakdown value, and final viscosity decreased significantly, and the optimal cooking time of the noodles decreased with increasing HTBF. Compared with the sample without HTBF, HTBF addition increased the water absorption of the sample and decreased its water solubility. When the amount of HTBF >30%, the content of strongly bound water in dough increased significantly; at HTBF >40%, the water absorption and cooking loss of noodles increased rapidly, and the hardness of noodles was decreased; and with HMBF addition at 60%, the chewiness, resilience, and elasticity decreased. Moreover, HMBF addition reduced the relative content of volatile alkanes, while increasing the amount of volatile alcohols. HTBF addition also elevated the content of slow-digesting starch (SDS) and resistant starch (RS) in noodles, providing noodles with better health benefits in preventing chronic diseases. These results proved the possibility of applying heat-moisture treatment grains to noodles, and they provide a theoretical basis for the research and development of staple foods with a hypoglycemic index.
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Affiliation(s)
- Yunlong Li
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
| | - Wenwen Chen
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Hongmei Li
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China
| | - Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Correspondence: ; Tel.: +86-135-2664-5815
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16
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Samarasiri M, Chen WN. Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork. Crit Rev Food Sci Nutr 2022; 64:3482-3501. [PMID: 36222241 DOI: 10.1080/10408398.2022.2132211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to operating conditions and parameters during different stages from farm to fork. This review is aimed to provide an overall view of the determined effects of operating conditions and parameters for mushroom taste attributes, suggestions for future research from lacking variables, and some recommendations for improving the taste perception of mushrooms. Taste compounds of mushrooms alter differently based on cultivation (species, cultivation or maturity stage, substrate composition, part, grade, mycelium strain), cooking (cooking method, time, temperature), preservation, and post-harvest storage conditions (drying parameters, pretreatment, preservation method, gamma irradiation, packaging, storage time and temperature). The dominant tastes of mushrooms given by sweet and umami taste active substances can be enhanced significantly with proper control of parameters during cultivation, cooking, drying, or post-harvest storage. The parameters and variations organized in this review can be used to develop a mathematical model for obtaining optimum taste attributes of mushrooms and mushroom-based meat alternatives and to discover the variables of mushroom species not studied yet.
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Affiliation(s)
- Malsha Samarasiri
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
- Food Science and Technology Program, Nanyang Technological University, Singapore City, Singapore
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17
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Yang F, Lv S, Liu Y, Bi S, Zhang Y. Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate. Food Chem 2022; 387:132890. [PMID: 35397267 DOI: 10.1016/j.foodchem.2022.132890] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 02/14/2022] [Accepted: 04/02/2022] [Indexed: 02/06/2023]
Abstract
The demand for low-salt foods is increasing due to their health benefits. Umami is known to enhance salty, and a large amount of umami components have been identified in edible fungi. 5'-nucleotides and umami amino acids from nine species of edible fungi were quantified. The equal umami concentration (EUC) in nine edible fungi was within the range of 37.7-1317.72 g MSG/100 g, and umami intensity as determined by electronic tongue and sensory evaluation was within the range of 11.22-13.53 and 2.85-5.55, respectively. Antler fungus had the highest umami intensity. Umami amino acids and nucleotides could increase salty intensity of NaCl at medium and high concentrations. The enzymatic hydrolysate of Antler fungus at higher concentrations could more effectively enhance salty taste of NaCl at lower concentration. This synergistic effect between umami and salty indicates that Antler fungus can potentially be used as an ingredient in low-salt foods.
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Affiliation(s)
- Fan Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Shi Lv
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yu Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
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18
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Pellegrino R, Blasi F, Angelini P, Ianni F, Alabed HBR, Emiliani C, Venanzoni R, Cossignani L. LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10371-10382. [PMID: 35944091 PMCID: PMC9413224 DOI: 10.1021/acs.jafc.2c04197] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The well-established correlation between diet and health arouses great interest in seeking new health-promoting functional foods that may contribute to improving health and well-being. Herein, the metabolomic investigation of Pleurotus ostreatus samples grown on two different substrates (black poplar wood logs, WS, and lignocellulosic byproducts, LcS) revealed the high potential of such a mushroom as a source of bioactive species. The liquid chromatography/mass spectrometry combined with quadrupole time-of-flight (LC/MS Q-TOF) analysis allowed the identification of essential and nonessential amino acids along with the outstanding presence of dipeptides. Multivariate statistical models highlighted important differences in the expression of both classes of compounds arising from the growth of P. ostreatus strains on WS and LcS. The former, in particular, was correlated to an increased expression of carnitine-based amino acid derivatives and proline-based dipeptides. This finding may represent a potential strategy to drive the expression of bioactive compounds of interest to obtain enriched mushrooms or useful functional ingredients from them.
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Affiliation(s)
| | - Francesca Blasi
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
| | - Paola Angelini
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Federica Ianni
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
- . Tel.: +075 5857955
| | - Husam B. R. Alabed
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Carla Emiliani
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Roberto Venanzoni
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Lina Cossignani
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
- Center
for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of
Perugia, Sant’Andrea
delle Fratte, 06132 Perugia, Italy
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19
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Zhang W, Shi K, Han Y, Wang J, Yang C, Xu X, Li B. Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases. J Food Sci 2022; 87:3737-3751. [PMID: 35975899 DOI: 10.1111/1750-3841.16256] [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: 03/22/2022] [Revised: 06/16/2022] [Accepted: 06/27/2022] [Indexed: 01/04/2023]
Abstract
Pleurotus citrinopileatus, a nutritious and palatable edible mushroom, can be used as an appropriate material to prepare high-grade flavoring agents. Based on this, the current study aimed to investigate the feasibility of a productive protease system from Actinomucor elegans to prepare P. citrinopileatus hydrolysate (PCH). The Actinomucor elegans crude protease (AECP) was prepared from the solid-state fermentation product of P. citrinopileatus by A. elegans. AECP and four commercial proteases (alcalase, neutrase, papain, and protamex) were applied to acquire five kinds of PCHs. The physical-chemical properties of PCHs as well as its concentration and composition of nonvolatile compounds were comparatively analyzed. Sensory evaluation and electronic tongue analysis were utilized to evaluate sensory characteristics. AECP was found to be the most effective protease, with the highest hydrolysis degree (35.91%) and protein recovery (81.46%). The result of molecular weight distribution indicated that peptides below 500 Da were the main fraction of AECP hydrolysates, while AECP hydrolysates showed the highest content of monosodium glutamate-like (20.23 ± 0.16 mg/g) and flavor 5'-nucleotide (4.30 ± 0.07 mg/g) peptides. In summary, the AECP hydrolysate had superior sensory profiles compared with other hydrolysates. In addition, AECP hydrolysates exhibited favorable kokumi taste in which peptides below 500 Da showed the highest correlation with kokumi by the results of partial least-squares regression. These results indicated the feasibility of applying PCHs as flavor additives or seasoning in the food industry. AECP might be used as an alternative enzyme choice because of its low cost and high hydrolysis efficiency. PRACTICAL APPLICATION: Pleurotus citrinopileatus served as a potential raw material for natural seasonings because of its high protein content and appropriate ratio of umami amino acids to total amino acids. Enzymatic hydrolysis was an efficient approach to improve the flavor of P. citrinopileatus, where the choice of enzyme was one of the most critical factors. The research indicated that P. citrinopileatus hydrolysate prepared by A. elegans crude protease (AECP) exhibited an acceptable flavor, which provided theoretical support for the high-value utilization of P. citrinopileatus as food seasoning. AECP might be applied as an alternative enzyme resource because of its low cost and high hydrolysis efficiency.
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Affiliation(s)
- Weiwei Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Kexin Shi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yaqian Han
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jianming Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Chen Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xu Xu
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Bingye Li
- Shandong Tianbo Food Inredients Co., LTD, Jining, China
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20
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Hou Z, Wei Y, Sun L, Xia R, Xu H, Li Y, Feng Y, Fan W, Xin G. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus). J Food Sci 2022; 87:1983-1998. [PMID: 35340024 DOI: 10.1111/1750-3841.16127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 01/07/2022] [Accepted: 02/28/2022] [Indexed: 12/15/2022]
Abstract
Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S. granulatus dried at 40°C, 50°C, 60°C, 70°C, and 80°C. Results showed that when dried at 60°C, S. granulatus exhibited significantly higher (p < 0.05) equivalent umami concentration, taste activity values of glutamic acid (Glu) and 5'-guanosine monophosphate (5'-GMP), and electronic tongue umami sensory scores. The results identified a total of 71 volatile components of which geranylacetone, benzaldehyde, phenylethyl alcohol, and 3-methylbutanoic acid were the dominant compounds. Sensory evaluation and relative odor activity values (ROAVs) revealed that 16 volatile compounds were the key volatile organic compounds contributing mushroom-like and sweet odor to the overall aroma of S. granulatus; these included 1-octen-3-ol (ROAV: 15.11-62.06) and ethyl phenylacetate (ROAV: 13.62-79.11). The drying temperature changed the aroma profile of S. granulatus. Furthermore, the mushroom dried at 60°C had a more desirable mushroom-like and almond odor. It was, therefore, proposed that HAD at 60°C was optimal for retaining a pleasant flavor in S. granulatus. This study provides a theoretical basis for the optimal drying condition selection for the mushroom processing industry. PRACTICAL APPLICATION: Hot-air drying at 60°C can significantly retain the flavor of S. granulatus and is an optimal temperature for mushroom drying.
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Affiliation(s)
- Zhenshan Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yunyun Wei
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Libin Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Rongrong Xia
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Heran Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yunting Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yao Feng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Wenli Fan
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
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21
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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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22
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Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods 2021; 10:foods10112836. [PMID: 34829114 PMCID: PMC8622265 DOI: 10.3390/foods10112836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 01/17/2023] Open
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
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23
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Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera. Journal of Food Science and Technology 2021; 58:3752-3764. [PMID: 34471299 DOI: 10.1007/s13197-020-04833-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
This study aims to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavour characteristics of a sweet rice alcoholic beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quantitative descriptive analysis and volatile variety and content as well as odour activity value (OAV). Quantitative results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatography-mass spectrometry among samples. Based on the principal component analysis and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and ethyl butanoate, ethyl hexanoate, β-phenylethyl alcohol and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alcoholic beverage than when inoculated individually.
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24
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Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats. Animals (Basel) 2021; 11:ani11082407. [PMID: 34438864 PMCID: PMC8388639 DOI: 10.3390/ani11082407] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 07/29/2021] [Accepted: 08/11/2021] [Indexed: 12/16/2022] Open
Abstract
Simple Summary Natural flavor compounds can stimulate people’s senses of smell and taste; as indicators of food sensory quality, such compounds influence the acceptance by consumers. In addition, natural antioxidants are becoming popular among consumers because they are safe and have no adverse side effects. Purple corn anthocyanins are polyphenolic compounds with natural antioxidant properties that exist widely in nature. Research has shown that anthocyanins can provide extra electrons to the free radicals, preventing lipid oxidation and improving muscle volatile components. However, no information is available concerning the effect of feeding anthocyanin on goat meat volatile compounds. This was the first study to investigate the effects of dietary anthocyanins from purple corn supplementation on lipid mechanism, body composition, volatile compound profiles, and related gene expression in the longissimus thoracis et lumborum muscle of goats. The current study indicates that the consumption of purple corn anthocyanin by growing goats improves mutton flavor by decreasing plasma lipid metabolism parameters and by modulating the abundance of several flavor-related genes in the longissimus thoracis et lumborum muscle. The results will help to understand the mechanism of action of anthocyanins on the flavor compounds, providing the rationale for anthocyanins regulating mutton flavor through related signaling pathways of ruminants in future studies. Abstract The current study aimed to investigate the effect of anthocyanins on muscle flavor compound profiles in goats. Goats in three groups were fed a basic diet or a diet supplemented with 0.5 g/d or 1 g/d anthocyanin-rich purple corn pigment (PCP). Compared to the control group, plasma total cholesterol was significantly decreased (p < 0.05) in the anthocyanin groups. The feeding of anthocyanin increased (p < 0.05) flavor compound types and total alcohol level, whereas it decreased (p < 0.05) total hydrocarbons, aromatics, esters, and miscellaneous compounds in the longissimusthoracis et lumborum muscle (LTL). Adding PCP to the diet enriched (p < 0.05) vegetal, herbaceous, grease, and fruity flavors compared to the control group. The 0.5 g/d PCP group had increased (p < 0.05) abundance of peroxisome proliferator-activated receptor gamma, but there was a decreased (p < 0.05) level of lipoprotein lipase in LTL. Collectively, this study indicated that anthocyanin can improve mutton flavor by decreasing plasma lipid parameters and by modulating the abundance of several flavor-related genes of goats.
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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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Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110596] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Luo D, Wu J, Ma Z, Tang P, Liao X, Lao F. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique. Food Chem 2020; 341:128290. [PMID: 33039743 DOI: 10.1016/j.foodchem.2020.128290] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/29/2020] [Accepted: 09/29/2020] [Indexed: 10/23/2022]
Abstract
The effect of pulsed air-impingement jet drying (AID) on the sensory qualities of Shiitake mushroom was comprehensively examined compared with hot air drying (HAD) and vacuum freeze-drying (VFD). AID considerably improved the characteristic flavors (onion-like odor and umami) of dried mushrooms by partially inhibiting enzymatic and Maillard reactions. The texture characteristics (rehydration and shrinkage) of AID mushrooms had no significant difference to VFD ones and were better than HAD ones. AID combined the advantages of HAD and VFD technologies and outperformed HAD and VFD in terms of overall quality, though the total content of free amino acids and soluble sugars of AID mushrooms dropped slightly. In summary, AID is a promising drying technology for obtaining high sensory quality Shiitake mushrooms compared to prevailing drying methods.
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Affiliation(s)
- Dongsheng Luo
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China
| | - Zhuo Ma
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Peipei Tang
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
| | - Xiaojun Liao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China
| | - Fei Lao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
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Tagkouli D, Kaliora A, Bekiaris G, Koutrotsios G, Christea M, Zervakis GI, Kalogeropoulos N. Free Amino Acids in Three Pleurotus Species Cultivated on Agricultural and Agro-Industrial By-Products. Molecules 2020; 25:molecules25174015. [PMID: 32887476 PMCID: PMC7504736 DOI: 10.3390/molecules25174015] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/19/2022] Open
Abstract
Previous studies have demonstrated the feasibility of employing by-products of the olive and wine sectors for the production of Pleurotus mushrooms with enhanced functionalities. In this work we investigated the influence of endogenous and exogenous factors on free amino acids (FAAs) profile of Pleurotus ostreatus, P. eryngii and P. nebrodensis mushrooms produced on wheat straw (WS), alone or mixed with grape marc (GM), and on by-products of the olive industry (OL). Overall, 22 FAAs were determined in substrates and mushrooms, including all the essential amino acids, the neurotransmitter γ-aminobutyric acid (GABA) and ornithine. On a dry weight (dw) basis, total FAAs ranged from 17.37 mg/g in P. nebrodensis to 130.12 mg/g in P. ostreatus samples, with alanine, leucine, glutamine, valine and serine predominating. Similar distribution patterns were followed by the monosodium glutamate (MSG)-like, sweet and bitter FAAs. Significant differences in FAAs level were observed among the species examined and among the cultivation substrates used. Principal Component Analysis (PCA) performed on the entire FAAs profile of six Pleurotus strains, clearly separated P. ostreatus from P. eryngii and P. nebrodensis, in accordance to their phylogenetic affinity. This is the first report of FAAs in P. nebrodensis.
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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, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
| | - Andriana Kaliora
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.)
| | - Margarita Christea
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.)
- Correspondence: (G.I.Z.); (N.K.); Tel.: +30-210-5294341 (G.I.Z.); +30-210-9549251 (N.K.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 17676 Athens, Greece; (D.T.); (A.K.); (M.C.)
- Correspondence: (G.I.Z.); (N.K.); Tel.: +30-210-5294341 (G.I.Z.); +30-210-9549251 (N.K.)
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Zhang Y, Ma X, Dai Z. Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (
Thunnus albacores
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14111] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Yiqi Zhang
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China
| | - Xuting Ma
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China
| | - Zhiyuan Dai
- Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China
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Xu Z, Fu L, Feng S, Yuan M, Huang Y, Liao J, Zhou L, Yang H, Ding C. Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China. Molecules 2019; 24:molecules24071357. [PMID: 30959889 PMCID: PMC6479662 DOI: 10.3390/molecules24071357] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 02/07/2023] Open
Abstract
The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.
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Affiliation(s)
- Zhou Xu
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Liang Fu
- Dazhou Institute of Agricultural Sciences, Dazhou 635000, China.
| | - Shiling Feng
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Ming Yuan
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Yan Huang
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Jinqiu Liao
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Lijun Zhou
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Hongyu Yang
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
| | - Chunbang Ding
- College of Life Sciences, Sichuan Agricultural University, Yaan 625014, China.
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