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Moradi Digehsara M, Naghshiband Hassani R, Mahna N, Nicola S. Enhanced H 2S biogenesis followed by its postharvest application retarded senescence development by promoting multiple antioxidant protection systems in button mushroom during cold storage. FOOD SCI TECHNOL INT 2024; 30:293-306. [PMID: 37312521 DOI: 10.1177/10820132221133144] [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: 06/15/2023]
Abstract
Rapid postharvest quality deterioration of button mushroom as fruit body surface browning brings about senescence development and limits its distribution potential and postharvest storage. In this investigation, 0.5 mM of NaHS as the optimum concentration for H2S fumigation was applied to retain the quality of Agaricus bisporus mushrooms concerning some qualitative and biochemical attributes evaluation throughout 15 storage-day at 4 °C and 80-90% relative humidity. In H2S fumigated mushrooms, pileus browning index, weight loss and softening decreased, concomitant with higher cell membrane stability as revealed by subsidiary electrolyte leakage, malondialdehyde (MDA) and H2O2 contents compared to the control during the cold storage period. H2S fumigation boosted total phenolics, as presented by the enhanced phenylalanine ammonia-lyase (PAL) activity and total antioxidant scavenging activity, while polyphenol oxidase (PPO) activity diminished. Moreover, in H2S fumigated mushrooms not only peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and glutathione peroxidase (GPx) activities but also ascorbic acid and glutathione (GSH) contents increased, even though glutathione (GSSG) content declined. The raised endogenous H2S level prompted by greater cystathionine ß-synthase (CBS), cystathionine ?-lyase (CSE), cysteine synthase (CS), L-cysteine desulfhydrases (LCD) and D-cysteine desulfhydrases (DCD) enzymes activities until 10d in fumigated mushrooms. In general, the increase in endogenous H2S biogenesis promoted by H2S fumigation in button mushrooms resulted in retarding senescence development, maintaining redox balance by boosting multiple enzymatic and non-enzymatic antioxidants defense parameters.
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Affiliation(s)
- Mahtab Moradi Digehsara
- Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Nasser Mahna
- Department of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Silvana Nicola
- Department of Agricultural, Forest, and Food Sciences -DISAFA, Horticultural Sciences -INHORTOSANITAS, University of Torino, Grugliasco, Italy
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Yang X, Li T, Liu Y, Gu Y, Li J, Wang C, Zhao L, Wang X, Li W, Sun Y, Cheng F, Zhu D. Bacillus sp. alone or combined with salicylic acid inhibited Trichoderma spp. infection on harvested white Hypsizygus marmoreus. Front Microbiol 2024; 15:1324833. [PMID: 38562481 PMCID: PMC10982393 DOI: 10.3389/fmicb.2024.1324833] [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: 10/20/2023] [Accepted: 02/26/2024] [Indexed: 04/04/2024] Open
Abstract
Introduction White Hypsizygus marmoreus is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging. Methods In this study, the pathogenic fungus Trichoderma spp. BBP-6 and its antagonist Bacillus sp. 1-23 were isolated and identified. The negative effects caused by this pathogen were judged by detecting a series of changes in the infected white H. marmoreus. The effects of Bacillus sp. 1-23 on Trichoderma spp. BBP-6 and the infected white H. marmoreus were detected. The effect of Bacillus sp. 1-23 treatment combined with salicylic acid (SA) was also considered. Results The results showed that Trichoderma spp. BBP-6 could affect the activities of antioxidant enzymes PAL, POD, CAT, SOD, GR, PPO, and APX to interfere with the stability of the white H. marmoreus antioxidant enzyme system and cause the mushroom severe browning and nutrition loss, as well as general quality deterioration. Bacillus sp. 1-23 could produce chitinase and chitosanase enzymes to inhibit Trichoderma spp. BBP-6 directly. SA reinforced this inhibitory. Bacillus sp. 1-23 alone or combined with SA could help white H. marmoreus from the Trichoderma spp. BBP-6 infection to effectively maintain nutrients, restore and stabilize the antioxidant system, and reduce the production of malondialdehyde, superoxide anion and hydrogen peroxide. Discussion Thus, such treatments could be considered potential methods to alleviate damage from disease and extend the shelf life of white H. marmoreus.
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Affiliation(s)
- Xiuqing Yang
- College of Life Science, Qingdao Agricultural University, Qingdao, China
| | - Tianhao Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Yuyi Gu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Jing Li
- College of Life Science, Qingdao Agricultural University, Qingdao, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Chaoping Wang
- Shandong Province Key Laboratory of Applied Mycology, Qingdao, China
| | - Longgang Zhao
- Shandong Technology Innovation Center of Special Food, Qingdao Special Food Research Institute, Qingdao, China
| | - Xiaofeng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Wenxiang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
- Shandong Academy of Grape, Jinan, China
| | - Yanan Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Fansheng Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
- Shandong Academy of Grape, Jinan, China
| | - Dan Zhu
- College of Life Science, Qingdao Agricultural University, Qingdao, China
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Xia R, Hou Z, Xu H, Li Y, Sun Y, Wang Y, Zhu J, Wang Z, Pan S, Xin G. Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37083462 DOI: 10.1080/10408398.2023.2200482] [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: 04/22/2023]
Abstract
Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods. The challenges faced in researching these topics were proposed and the mechanisms of quality loss in mushrooms during storage were updated. This review summarized the effects of chemical processing (antioxidants, ozone, and coatings), physical treatments (non-thermal plasma, packaging and latent thermal storage) and other emerging application on the quality of fresh mushrooms while discussing the efficiency in extending the shelf-life. It also discussed the emerging evaluation techniques based on the various chemometric methods and computer vision system in monitoring the freshness and predicting the shelf-life of mushrooms which have been developed. Preservation technology optimization and dynamic quality evaluation are vital for achieving mushroom quality control. This review can provide a comprehensive research reference for reducing mushroom quality loss and extending shelf-life, along with optimizing efficiency of storage and transportation operations.
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Affiliation(s)
- Rongrong Xia
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yunting Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yong Sun
- Beijing Academy of Food Sciences, Beijing, China
| | - Yafei Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jiayi Zhu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zijian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Song Pan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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Jiang W, Zhu D, Zhao L, Liu Y, Wang C, Farid MS, Gu Y, Li J, Li T, Sun Y, Li W, Cheng F. l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H 2S Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:974-984. [PMID: 36550784 DOI: 10.1021/acs.jafc.2c06795] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Although fresh-cut button mushrooms are popular with consumers, quality deterioration presents a significant shelf-life challenge. In this study, fresh-cut button mushrooms were treated with 0.25 g/L l-cysteine (l-Cys) and evaluated in terms of quality, physiology, and transcriptome sequencing. The results indicated that l-Cys application significantly delayed the browning degree of fresh-cut button mushrooms and reduced weight loss. l-Cys treatment reduced the malondialdehyde content, lipoxygenase activity, and reducing sugar levels while enhancing the soluble protein and total phenolic content. Furthermore, l-Cys treatment reduced the O2- generation rate and H2O2 accumulation while enhancing the catalase activity. Moreover, l-Cys improved the superoxide dismutase, glutathione reductase, and phenylalanine ammonia-lyase activities while reducing those of polyphenol oxidase and peroxidase. Additionally, l-Cys treatment increased endogenous H2S production and AbCBS enzyme activity while decreasing AbCSE enzyme activity. Notably, additional treatment with 1 mM propargylglycine significantly reduced the effect of l-Cys. Moreover, transcriptome sequencing analysis indicated that the differentially expressed genes in the l-Cys group were primarily related to the reactive oxygen species metabolism, oxidoreductase process, membrane integrality, and sulfur metabolism. These findings suggested that l-Cys treatment delayed the aging and extended the shelf life of fresh-cut button mushrooms by regulating the active oxygen species metabolism and water loss and stimulating endogenous H2S production.
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Affiliation(s)
- Wenwen Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Dan Zhu
- College of Life Science, Key Lab of Plant Biotechnology in Universities of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
| | - Longgang Zhao
- College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Yu Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | | | - Muhammad Salman Farid
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yuyi Gu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jing Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Tianhao Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yanan Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenxiang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Fansheng Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Shandong Province Key Laboratory of Applied Mycology, Qingdao 266109, China
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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02930-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Hydrogen sulfide treatment improves quality attributes via regulating the antioxidant system in goji berry (Lycium barbarum L.). Food Chem 2022; 405:134858. [DOI: 10.1016/j.foodchem.2022.134858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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Two Hybrid Histidine Kinases Involved in the Ethylene Regulation of the Mycelial Growth and Postharvest Fruiting Body Maturation and Senescence of Agaricus bisporus. Microbiol Spectr 2022; 10:e0241122. [PMID: 36125274 PMCID: PMC9603746 DOI: 10.1128/spectrum.02411-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Ethylene regulates mycelial growth, primordium formation, and postharvest mushroom maturation and senescence in the white button mushroom, Agaricus bisporus. However, it remains unknown how ethylene is detected by the mushroom. In this study, we found that two hybrid histidine kinases in the mushroom, designated AbETR1 and AbETR2, showed domain structures similar to those of plant ethylene receptors. The transmembrane helices of AbETR1 and AbETR2 were expressed in yeast cells and showed ethylene-binding activities. Mushroom strains with downregulated expressions of AbETR1 and AbETR2 showed reduced sensitivity to the ethylene inhibition of mycelial growth, ethylene regulation of their own synthesis, postharvest mushroom maturation, and senescence and expression of maturation- and senescence-related genes. Therefore, AbETR1 and AbETR2 are expected to be biologically functional ethylene receptors and exhibit a different mode of action from that of the receptors of plants. Here, we fill gaps in the knowledge pertaining to higher fungus ethylene receptors, discover a novel mode of action of ethylene receptors, confirm ethylene as a novel fungal hormone, and provide a facilitated approach for preventing the maturation and senescence of postharvest button mushrooms. IMPORTANCE Ethylene regulates diverse physiological activities in bacteria, cyanobacteria, fungi, and plants, but how to perceive ethylene by fungi only remains unknown. In this study, we identify two biologically functional ethylene receptors in the basidiomycete fungus Agaricus bisporus, which fills the gaps of deficient fungal ethylene receptors. Furthermore, we found that decreased expression of the ethylene receptors facilitates preventing the maturation and senescence of postharvest button mushrooms, indicating that the two fungal ethylene receptors positively regulate the ethylene response, in contrast to that in plants.
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Wang W, Ni ZJ, Thakur K, Cao SQ, Wei ZJ. Recent update on the mechanism of hydrogen sulfide improving the preservation of postharvest fruits and vegetables. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Chen C, Chen W, Dai F, Yang F, Xie J. Development of Packaging Films With Gas Selective Permeability Based On Poly(butylene Adipate-co-terephthalate)/Poly(butylene Succinate) and Its Application in the Storage of White Mushroom (Agaricus Bisporus). FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02794-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhu D, Wang C, Liu Y, Ding Y, Winters E, Li W, Cheng F. Gibberellic acid maintains postharvest quality of Agaricus bisporus mushroom by enhancing antioxidative system and hydrogen sulfide synthesis. J Food Biochem 2021; 45:e13939. [PMID: 34545598 DOI: 10.1111/jfbc.13939] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 08/20/2021] [Accepted: 09/05/2021] [Indexed: 01/17/2023]
Abstract
The application of gibberellic acid (GA3 ) treatment to the postharvest quality maintenance of white button mushroom (Agaricus bisporus) was investigated. The optimum concentration of exogenous GA3 was 100 mg/L. At this concentration, the color change was inhibited, the firmness was maintained, and the weight loss and respiratory rates were reduced. The GA3 group had significantly lower malonaldehyde (MDA) content and membrane permeability. Reactive oxygen species accumulation was reduced due to the regulation of polyphenol oxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD) enzyme activities. Moreover, the production of endogenous gaseous signaling molecule hydrogen sulfide (H2 S) was triggered by GA3 treatment, which enhanced cystathionine γ-lyase (AbCSE) and cystathionine β-synthase (AbCBS) activities alongside the corresponding gene expressions. The preservation of button mushroom postharvest storage quality by GA3 was most likely due to the regulation of reactive oxygen species metabolism and hydrogen sulfide biosynthesis. PRACTICAL APPLICATIONS: Mushroom is rich in nutrients and functional substances. However, due to the lack of cuticle, high respiration rate, and moisture content, mushroom's postharvest quality deteriorates rapidly. A safe and effective reagent that prevents the senescence and quality deterioration of harvested mushroom is urgently needed. The effects of plant hormone GA3 on the postharvest quality of edible fungi remain unclear. The present study provided convincing evidence that 100 mg L-1 of GA3 effectively maintained postharvest button mushroom quality by regulating reactive oxygen species metabolism and hydrogen sulfide biosynthesis.
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Affiliation(s)
- Dan Zhu
- College of Life Science, Qingdao Agricultural University, Qingdao, China
| | | | - Ye Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yang Ding
- School of Logistics, Beijing Wuzi University, Beijing, China
| | - Emily Winters
- Department of Microbiology and Cell Science, University of Florida, Gainesville, Florida, USA
| | - Wenxiang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.,Shandong Province Key Laboratory of Applied Mycology, Qingdao, China
| | - Fansheng Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.,Department of Microbiology and Cell Science, University of Florida, Gainesville, Florida, USA.,Shandong Province Key Laboratory of Applied Mycology, Qingdao, China
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