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Zhang ZF, Lv GY, Song TT, Xu ZW, Wang MY. Effects of different extraction methods on the structural and biological properties of Hericium coralloides polysaccharides. Food Chem 2024; 445:138752. [PMID: 38368701 DOI: 10.1016/j.foodchem.2024.138752] [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: 11/24/2023] [Revised: 01/23/2024] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
In current study, polysaccharides from Hericium coralloides were extracted by heat reflux, acid-assisted, alkali-assisted, enzyme-assisted, ultrasonic-assisted, cold water, pressurized hot water, hydrogen peroxide/ascorbic acid system and acid-chlorite delignification methods, which were named as HRE-P, ACE-P, AAE-P, EAE-P, UAE-P, CWE-P, PHE-P, HAE-P, and ACD-P, respectively. Their physicochemical properties, structural characteristics, and antioxidant activities were investigated and compared. Experimental outcomes indicated notable variations in the extraction yields, chemical compositions, monosaccharide constituents and molecular weights of the obtained nine polysaccharides. HRE-P demonstrated the highest activity against ABTS and OH radicals, CWE-P against ABTS, DPPH, and superoxide radicals, and UAE-P against DPPH radicals. In addition, UAE-P, CWE-P, and HAE-P exhibited better protective effects on L929 cells, when compared to the other obtained polysaccharides. Additionally, correlation analysis indicated that monosaccharide composition and total polyphenol content were two prominent variables influencing the bioactivity of H. coralloides polysaccharides.
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Affiliation(s)
- Zuo-Fa Zhang
- Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China.
| | - Guo-Ying Lv
- Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Ting-Ting Song
- Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Zhou-Wei Xu
- Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
| | - Meng-Yu Wang
- Institute of Horticulture, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China.
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Hou S, Zhang D, Yu D, Li H, Xu Y, Wang W, Li R, Feng C, Meng J, Xu L, Cheng Y, Chang M, Geng X. Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes. Foods 2024; 13:1087. [PMID: 38611391 PMCID: PMC11011357 DOI: 10.3390/foods13071087] [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: 02/16/2024] [Revised: 03/23/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
In this study, we used fresh Oudemansiella raphanipes as raw materials and pre-treated through hot air drying (HD), infrared radiation drying (ID), and vacuum freeze drying (VD) to investigate the effects of different drying methods on the rehydration rate, appearance quality, microstructure, and volatile flavor components of the dried products, as well as to determine the physicochemical properties and bioactivities of the polysaccharides in the dried O. raphanipes. The results showed that the VD O. raphanipes had the highest rehydration rate and the least shrinkage in appearance, and it better maintained the original color of the gills, but their aroma was not as strong as that of the HD samples. The scanning electron microscopy results indicate that VD maintains a good porous structure in the tissue, while HD and ID exhibit varying degrees of shrinkage and collapse. Seventy-five common volatile substances were detected in the three dried samples, mainly alkanes, alcohols, and esters. The polysaccharides (PS-H, PS-I, and PS-V) extracted from the dried samples of these three species of O. raphanipes had similar infrared spectral features, indicating that their structures are basically consistent. The highest yield was obtained for PS-V, and the polysaccharide content and glucuronic acid content of PS-I were higher than those of the remaining two polysaccharides. In addition, PS-V also showed better antioxidant activity and inhibitory activity against α-glucosidase as well as α-amylase. In conclusion, among the above three drying methods, the quality of O. raphanipes obtained by vacuum freeze drying is the best, and this experiment provides a theoretical basis for the selection of drying methods for O. raphanipes.
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Affiliation(s)
- Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Defang Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Dongmei Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Hao Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Yaping Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Ruiting Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (S.H.); (D.Z.); (D.Y.); (H.L.); (Y.X.); (W.W.); (R.L.); (C.F.); (J.M.); (L.X.); (Y.C.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
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Cao L, Yang D, Zhang Q, Ni Y, Li W, Feng R, Mu W, Zhao X. Population genetic structure of Hymenopellis radicata germplasm resources based on genome re-sequencing. Front Microbiol 2024; 15:1287641. [PMID: 38328417 PMCID: PMC10847261 DOI: 10.3389/fmicb.2024.1287641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Accepted: 01/08/2024] [Indexed: 02/09/2024] Open
Abstract
Through whole-genome re-sequencing of 18 Hymenopellis radicata germplasm resources collected from diverse regions in China, we identified significant variations in the form of Single Nucleotide Polymorphisms (SNPs) and Insertions and Deletions (InDels). These variations were comprehensively annotated, shedding light on the mutation types present in the entire genome of the H. radicata germplasm. This analysis revealed the number and position information of each mutation and provided insights into the overall genomic landscape of H. radicata germplasm. Utilizing SNP data, we delved into the population structure of the 18 H. radicata germplasm resources. The results indicated the presence of 2,335,179 Indel sites and 12,050,448 SNP sites. The population structure analysis unveiled two distinct subgroups among the H. radicata germplasm resources. Phenotypic statistics, principal component analysis, and phylogenetic tree results echoed the findings of the population structure analysis. Different strains of H. radicata from various regions in China exhibited notable differences in genetic diversity, mycelial growth rate, yield, and fruiting body characteristics. Significant disparities were observed between the two subgroups, while strains within each subgroup shared common characteristics. This research establishes a solid foundation for integrating H. radicata into diverse breeding programs. The data underscore the potential of H. radicata for genetic improvement and exploitation in breeding initiatives, paving the way for future advancements in this field.
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Affiliation(s)
- Luping Cao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Delong Yang
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Qin Zhang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Yanqing Ni
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Wensheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Rencai Feng
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Wen Mu
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Xu Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
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Guo H, Liu HY, Li H, Wu DT, Zhong LLD, Gan RY, Gao H. Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37778371 DOI: 10.1080/10408398.2023.2259983] [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: 10/03/2023]
Abstract
Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition, structure, and function of extracted polysaccharides are significantly influenced by different drying technologies (e.g., microwave, infrared, and radio frequency) and conditions (e.g., temperature). This study discusses and compares the principles, advantages, disadvantages, and effects of different drying processes on the chemical composition as well as structural and biological properties of plant polysaccharides. In most plant-based raw materials, molecular degradation, molecular aggregation phenomena along with intermolecular interactions occurring within cell wall components and cell contents during drying represent primary mechanisms leading to variations in chemical composition and structures of polysaccharides. These differences further impact their biological properties. The biological properties of polysaccharides are determined by a combination of multiple relevant factors rather than a single factor alone. This review not only provides insights into selecting appropriate drying processes to obtaining highly bioactive plant polysaccharides but also offers a fundamental theoretical basis for the structure-function relationship of these compounds.
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Affiliation(s)
- Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hang Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Linda L D Zhong
- Biomedical Sciences and Chinese Medicine, School of Biological Sciences, Nanyang Technological University, Singapore, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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Xia R, Wang Z, Xu H, Hou Z, Li Y, Wang Y, Feng Y, Zhang X, Xin G. Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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