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Ye S, Gao Y, Hu X, Cai J, Sun S, Jiang J. Research progress and future development potential of Flammulina velutipes polysaccharides in the preparation process, structure analysis, biology, and pharmacology: A review. Int J Biol Macromol 2024; 267:131467. [PMID: 38599436 DOI: 10.1016/j.ijbiomac.2024.131467] [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: 06/06/2023] [Revised: 02/27/2024] [Accepted: 04/06/2024] [Indexed: 04/12/2024]
Abstract
In recent years, Flammulina velutipes (F. velutipes) has attracted consequential attention in various research fields due to its rich composition of proteins, vitamins, amino acids, polysaccharides, and polyphenols. F. velutipes polysaccharides (FVPs) are considered as key bioactive components of F. velutipes, demonstrating multiple physiological activities, including immunomodulatory, anti-inflammatory, and antibacterial properties. Moreover, they offer health benefits such as antioxidant and anti-aging properties, which have exceptionally valuable clinical applications. Polysaccharides derived from different sources exhibit a wide range of biomedical functions and distinct biological activities. The varied biological functions of polysaccharides, coupled with their extensive application in functional foods and clinical applications, have prompted a heightened focus on polysaccharide research. Additionally, the extraction, deproteinization, and purification of FVPs are fundamental to investigate the structure and biological activities of polysaccharides. Therefore, this review provides a comprehensive and systematic overview of the extraction, deproteinization, purification, characterization, and structural elucidation of FVPs. Furthermore, the biological activities and mechanisms of FVPs have been further explored through in vivo and in vitro experiments. This review aims to provide a theoretical foundation and guide future research and development of FVPs.
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Affiliation(s)
- Shiying Ye
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Yi Gao
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Xiangyan Hu
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Jiye Cai
- Department of Chemistry, Jinan University, Guangzhou 510632, China
| | - Shaowei Sun
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China; Hunan Provincial Key Laboratory of Tumor Microenvironment Responsive Drug Research, Hengyang medical school, University of South China, Hengyang, Hunan, China
| | - Jinhuan Jiang
- Institute of Pharmacy and Pharmacology, School of Pharmaceutical Science, Hengyang medical school, University of South China, Hengyang, Hunan, China; Hunan Provincial Key Laboratory of Tumor Microenvironment Responsive Drug Research, Hengyang medical school, University of South China, Hengyang, Hunan, China
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2
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Benvenuti M, Zotti M, La Maestra S. A guide to mycetisms: A toxicological and preventive overview. Med Mycol 2024; 62:myae033. [PMID: 38569657 DOI: 10.1093/mmy/myae033] [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: 01/29/2024] [Revised: 03/25/2024] [Accepted: 04/02/2024] [Indexed: 04/05/2024] Open
Abstract
Fungi are often considered a delicacy and are primarily cultivated and harvested, although numerous species are responsible for intoxication due to toxin content. Foodborne diseases are a significant public health concern, causing approximately 420 000 deaths and 600 million morbidities yearly, of which mushroom poisoning is one of the leading causes. Epidemiological data on non-cultivated mushroom poisoning in individual countries are often unrepresentative, as intoxication rarely requires emergency intervention. On the other hand, the lack of specialist knowledge among medical personnel about the toxicological manifestations of mushroom consumption may result in ineffective therapeutic interventions. This work aims to provide an easy-to-consult and wide-ranging tool useful for better understanding the variability of mushroom intoxications, the associated symptoms, and the main treatments for the most severe cases, given the absence of a complete species mapping tool toxic. Moreover, we establish an effective collection network that describes the incidence of mushroom poisonings by reporting the species and associated toxicological manifestations for each case. In conclusion, we highlight the need to establish appropriate primary prevention interventions, such as training the affected population and increasing consultancy relationships between mycological experts and specialised healthcare personnel.
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Affiliation(s)
- Mirko Benvenuti
- Department of Health Sciences (DISSAL), University of Genoa, Via A. Pastore 1, 16132 Genova, Italy
| | - Mirca Zotti
- Department of Earth, Environmental and Life Sciences (DISTAV), University of Genoa, C.so Europa 26, 16132 Genova, Genova, Italy
| | - Sebastiano La Maestra
- Department of Health Sciences (DISSAL), University of Genoa, Via A. Pastore 1, 16132 Genova, Italy
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3
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Ha NC, Thao DLP, Ngoc NTL. Ergothioneine extract from
Aspergillus oryzae
prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nguyen Cong Ha
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
| | - Doan Le Phuong Thao
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
| | - Nguyen Thi Le Ngoc
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
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4
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Wei S, He Y, Yang J, Li Y, Liu Z, Wang W. Effects of exogenous ascorbic acid on yields of citrinin and pigments, antioxidant capacities, and fatty acid composition of Monascus ruber. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Kitsanayanyong L, Ohshima T. Ergothioneine: a potential antioxidative and anti-melanosis agent for food quality preservation. FEBS Lett 2021; 596:1330-1347. [PMID: 34951485 DOI: 10.1002/1873-3468.14267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/15/2021] [Indexed: 11/09/2022]
Abstract
The global population increase has increased the demand for food products. However, post-harvest deterioration due to oxidation and discoloration results in a drastic loss of food quality and supply. Thus, research has focused on developing strategies to minimize such losses. One of those strategies includes the application of ergothioneine (ET), a potent hydrophilic antioxidant, to several food products so as to overcome their short shelf-life. ET can be synthetic or derived from several species of edible mushrooms and their extracts, which are known sources of natural ET. Given the reported potential of ET in food quality preservation, this review compiles the recent applications of ET as a preservative for maintaining the quality of food commodities.
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Affiliation(s)
- Lalitphan Kitsanayanyong
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
| | - Toshiaki Ohshima
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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6
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Xu T, Fei F, Ding Y, Liu Y, Mao G, Yang L, Zhao T, Liao T, Feng W, Wu X. Study on the comprehensive utilization of solid residues of Flammulina velutipes and vinegar and their application as feed in Eisenia fetida earthworm culture. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:49153-49165. [PMID: 33932205 DOI: 10.1007/s11356-021-14149-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 04/22/2021] [Indexed: 06/12/2023]
Abstract
To explore the comprehensive utilization of agricultural wastes, solid-state fermentation was applied to residues of Flammulina velutipes (F. velutipes) and vinegar for use in culturing earthworms. Fermentation technology and earthworm culture technology were optimized by response surface methodology in this study. The optimal fermentation product for earthworm culture was obtained under an inoculum amount of 7.5%, fermentation temperature of 25.6 °C, pH 7.7 and protein content of 18.23%. The optimum culture conditions were a culture density of 18.4 individuals/dm3, an initial pH of 7.2 and a fermentation temperature of 26.8 °C. The daily weight gain multiplier of earthworms was 0.0387 units, and it increased significantly compared with that of the unfermented and cow dung groups. The fermented product of F. velutipes and vinegar residues could be used to culture earthworms and improve the metabolism and antioxidant capacities of earthworms. This provides a new way to comprehensively utilize agricultural waste resources.
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Affiliation(s)
- Tong Xu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Fan Fei
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yangyang Ding
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yongchao Liu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Guanghua Mao
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Liuqing Yang
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Ting Zhao
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Taotao Liao
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Weiwei Feng
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
- Institute of Environmental Health and Ecological Security, Jiangsu University, Zhenjiang, Jiangsu, China.
| | - Xiangyang Wu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
- Institute of Environmental Health and Ecological Security, Jiangsu University, Zhenjiang, Jiangsu, China.
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7
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Binh NTT, Bao HND, Prinyawiwatkul W, Trung TS. Antioxidative and antimicrobial effects of low molecular weight shrimp chitosan and its derivatives on seasoned‐dried Pangasius fillets. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Nguyen Thi Thanh Binh
- Food Engineering Technology Department Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City No. 12 Nguyen Van Bao Street, Ward 4, Go Vap District Ho Chi Minh City Vietnam
| | - Huynh Nguyen Duy Bao
- Faculty of Food Technology Nha Trang University 02 Nguyen Dinh Chieu Street Nha Trang Vietnam
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Baton Rouge LA 70803 USA
| | - Trang Si Trung
- Faculty of Food Technology Nha Trang University 02 Nguyen Dinh Chieu Street Nha Trang Vietnam
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8
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A prospective of underutilized legume moth bean (Vigna aconitifolia (Jacq.) Marechàl): Phytochemical profiling, bioactive compounds and in vitro pharmacological studies. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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9
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Ha NC, Hiep LTB, Toan L, Han KTN, Nho LTH, Nhu HC, Nhu PTN, Tuyet NTN, Ngoc NT, Oladapo IJ. Pangasius Catfish Feeding with Flammulina velutipes Extract Decreases the Disease Ratio, Prevents Lipid Oxidation, Structure Damage and Color Changes during Cool Preservation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1924332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Nguyen Cong Ha
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Le Thi Bich Hiep
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
- Quality Management Department, Nam Viet Corporation, Long Xuyen City, Vietnam
| | - Le Toan
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
- Quality Management Department, Nam Viet Corporation, Long Xuyen City, Vietnam
| | - Khuu Thi Ngoc Han
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Le Thi Hong Nho
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Huynh Cam Nhu
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Pham Thi Ngoc Nhu
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Nguyen Thi Ngoc Tuyet
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Nguyen Thi Ngoc
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
| | - Ibitoye Joshua Oladapo
- Food Technology Department, College of Agriculture, Campus II, Can Tho University, Can Tho City, Vietnam
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10
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Ha NC, Hiep LTB, Toan LV, Nho LTH, Tuyet NTN, Ngoc NTL. Ergothioneine accumulated in the catfish muscle by supplementation of
Flammulina
velutipes
extract prevents lipid oxidation, improves color stability, and limits soft structure of the fillet during frozen storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15340] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Nguyen Cong Ha
- Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam
| | - Le Thi Bich Hiep
- Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam
- Quality Management Department Nam Viet Corporation Long Xuyen City Vietnam
| | - Le Van Toan
- Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam
- Quality Management Department Nam Viet Corporation Long Xuyen City Vietnam
| | - Le Thi Hong Nho
- Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam
| | - Nguyen Thi Ngoc Tuyet
- Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam
| | - Nguyen Thi Le Ngoc
- Food Technology Department, College of Agriculture, Campus II Can Tho University Can Tho City Vietnam
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11
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Jacinto-Azevedo B, Valderrama N, Henríquez K, Aranda M, Aqueveque P. Nutritional value and biological properties of Chilean wild and commercial edible mushrooms. Food Chem 2021; 356:129651. [PMID: 33812191 DOI: 10.1016/j.foodchem.2021.129651] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 02/18/2021] [Accepted: 03/16/2021] [Indexed: 12/21/2022]
Abstract
The nutritional value and biological properties of 24 samples of Chilean edible mushrooms were evaluated. The nutritional value was determined by measuring moisture, protein, fat, ash and carbohydrate contents. The biological activity was determined by using antibacterial, antifungal and antioxidant tests. The mushrooms showed high total carbohydrate (83.65-62.97 g/100 g dw) and crude protein (23.88-8.56 g/100 g dw) contents, but low fat contents (6.09-1.05 g/100 g dw). Ch2Cl2-extracts were more active against bacteria and fungi than MeOH-extracts. Ch2Cl2-extracts of B. loyo, C. lebre, L. edodes, M. conica and R. flava inhibited the growth of Gram-positive bacteria. The Ch2Cl2-extracts of A. cylindracea, B. loyo, and G. gargal showed strong effects against fungi. R. flava showed the highest phenolic content and antioxidant activity. The Chilean species B. loyo, C. lebre and G. gargal exhibited interesting nutritional value and biological properties, showing potential to be used as a dietary nutritional supplement.
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Affiliation(s)
- Benicio Jacinto-Azevedo
- Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering, University of Concepcion, Chillan, Chile
| | - Natalia Valderrama
- Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering, University of Concepcion, Chillan, Chile
| | - Karem Henríquez
- Department of Food Science and Technology, Faculty of Pharmacy, University of Concepcion, Concepción, Chile
| | - Mario Aranda
- Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy, Pontifical Catholic University of Chile, Santiago, Chile
| | - Pedro Aqueveque
- Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering, University of Concepcion, Chillan, Chile.
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12
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Han Y, Tang X, Zhang Y, Hu X, Ren LJ. The current status of biotechnological production and the application of a novel antioxidant ergothioneine. Crit Rev Biotechnol 2021; 41:580-593. [PMID: 33550854 DOI: 10.1080/07388551.2020.1869692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Ergothioneine is a sulfur-containing histidine derivative, that possessesexcellent antioxidant activity and has been used in the food and cosmetics industries. It plays a significant role in anti-aging and the prevention of various diseases. This review will briefly introduce the functions and applications of ergothioneine, elaborate the biosynthetic pathways of ergothioneine and describe several strategies to increase the production of ergothioneine. Then the efficient extraction and detection methods of ergothioneine will be presented. Finally, several proposals are put forward to increase the yield of ergothioneine, and the development prospects of ergothioneine will be discussed.
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Affiliation(s)
- Yiwen Han
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Xiuyang Tang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Yuting Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China.,Jiangsu TianKai Biotechnology Co., Ltd., Nanjing, People's Republic of China
| | - Lu-Jing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
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13
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Liu X, Zhao J, Zhang G, Hu J, Liu L, Piao X, Zhang S, Li Y. Dietary Supplementation with Flammulina velutipes Stem Waste on Growth Performance, Fecal Short Chain Fatty Acids and Serum Profile in Weaned Piglets. Animals (Basel) 2020; 10:ani10010082. [PMID: 31947842 PMCID: PMC7022411 DOI: 10.3390/ani10010082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 12/30/2019] [Accepted: 12/31/2019] [Indexed: 01/05/2023] Open
Abstract
This study was conducted to evaluate the effects of dietary FVS supplementation on growth performance, nutrient digestibility, biochemical profile of serum and fecal short chain fatty acids (SCFAs) production in weaned piglets. In Exp.1, 150 weaned pigs (initial body weight: 6.89 ± 1.17 kg) were allotted to five dietary treatments. The treatment diets included a basal diet and four experimental diets supplemented with 2.5%, 5.0%, 7.5% and 10.0% FVS respectively. The animal trial lasted for 28 days. In Exp.2, 72 piglets (initial body weight: 8.20 ± 1.67 kg) were allotted to three dietary treatments. The treatment diets included a basal diet and two experimental diets supplemented with 1.5% and 3.0% FVS, respectively. The animal trial lasted for 56 days. The results showed that pigs fed dietary FVS with 3% or lower inclusion levels had no significant difference (p > 0.10) on growth performance compared with pigs fed the control diet during day 1-28 and day 1-56. Dietary FVS supplementation decreased the apparent total tract digestibility (ATTD) of nutrients on day 28, day 35 and day 56, but no significant changes (p > 0.05) of nutrient digestibility were observed on day 14. Although piglets fed diets with higher levels of FVS showed impaired growth performance and ATTD of nutrients, dietary FVS supplementation improved the fecal SCFA production, antioxidant capacity, interleukin-2 and growth hormone levels in serum, and reduced the harmful low-density lipoprotein levels in serum on day 56. In conclusion, as a promising alternative fibrous ingredient, FVS could be supplemented in diets of weaned piglets with a proportion under 3%.
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Affiliation(s)
- Xuzhou Liu
- Institute of Mycology, Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China;
| | - Jinbiao Zhao
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China; (J.Z.); (G.Z.); (J.H.); (L.L.); (X.P.)
| | - Gang Zhang
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China; (J.Z.); (G.Z.); (J.H.); (L.L.); (X.P.)
| | - Jiangxu Hu
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China; (J.Z.); (G.Z.); (J.H.); (L.L.); (X.P.)
| | - Ling Liu
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China; (J.Z.); (G.Z.); (J.H.); (L.L.); (X.P.)
| | - Xiangshu Piao
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China; (J.Z.); (G.Z.); (J.H.); (L.L.); (X.P.)
| | - Shuai Zhang
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing 100193, China; (J.Z.); (G.Z.); (J.H.); (L.L.); (X.P.)
- Correspondence: (S.Z.); (Y.L.)
| | - Yu Li
- Institute of Mycology, Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China;
- Correspondence: (S.Z.); (Y.L.)
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14
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Li YX, Zhang C, Pan S, Chen L, Liu M, Yang K, Zeng X, Tian J. Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108644] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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15
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First report of the nematicidal activity of Flammulina velutipes, its spent mushroom compost and metabolites. 3 Biotech 2019; 9:410. [PMID: 31692701 DOI: 10.1007/s13205-019-1951-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Accepted: 10/11/2019] [Indexed: 10/25/2022] Open
Abstract
The aim of the present work was to evaluate the nematicidal potential of Flammulina velutipes and its spent mushroom compost. Additionally, the nematicidal activity of enzymes and metabolites was analyzed. Isolated F. velutipes and its SMC had significant nematicidal effect on Panagrellus sp. larvae. The percentages of reduction in relation to the control group were: 69, 57.5 and 70% for SMC and 56, 24.5 and 26.6% for the isolated fungus, for 24, 48 and 72 h, respectively. The active SMC crude extract showed nematicidal action with reduction percentages of 43 and 57% for 24 and 48 h of incubation, respectively. The boiled crude extract also showed nematicidal action, however, the reduction percentages were lower than those of the active extract. This demonstrated that the nematicidal action was due to enzyme activities and other metabolites. The results demonstrated that SMC, the isolated fungus, the crude extract and the boiled crude extract showed a significant percentage of reduction on Panagrellus sp. larvae. SMC evidenced a higher nematicidal activity than the isolated fungus. In addition, nematophagous activity of F. velutipes was observed for the first time.
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16
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Hu Q, Wang D, Yu J, Ma G, Pei F, Yang W. Neuroprotective effects of six components from Flammulina velutipes on H2O2-induced oxidative damage in PC12 cells. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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17
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Pahila J, Kaneda H, Nagasaka R, Koyama T, Ohshima T. Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures. Food Chem 2017; 233:273-281. [DOI: 10.1016/j.foodchem.2017.04.130] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 04/11/2017] [Accepted: 04/19/2017] [Indexed: 10/19/2022]
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18
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Tang C, Hoo PCX, Tan LTH, Pusparajah P, Khan TM, Lee LH, Goh BH, Chan KG. Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties. Front Pharmacol 2016; 7:474. [PMID: 28003804 PMCID: PMC5141589 DOI: 10.3389/fphar.2016.00474] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Accepted: 11/21/2016] [Indexed: 02/06/2023] Open
Abstract
Flammulina velutipes (enoki, velvet shank, golden needle mushroom or winter mushroom), one of the main edible mushrooms on the market, has long been recognized for its nutritional value and delicious taste. In recent decades, research has expanded beyond detailing its nutritional composition and delved into the biological activities and potential health benefits of its constituents. Many bioactive constituents from a range of families have been isolated from different parts of the mushroom, including carbohydrates, protein, lipids, glycoproteins, phenols, and sesquiterpenes. These compounds have been demonstrated to exhibit various biological activities, such as antitumour and anticancer activities, anti-atherosclerotic and thrombosis inhibition activity, antihypertensive and cholesterol lowering effects, anti-aging and antioxidant properties, ability to aid with restoring memory and overcoming learning deficits, anti-inflammatory, immunomodulatory, anti-bacterial, ribosome inactivation and melanosis inhibition. This review aims to consolidate the information concerning the phytochemistry and biological activities of various compounds isolated from F. velutipes to demonstrate that this mushroom is not only a great source of nutrients but also possesses tremendous potential in pharmaceutical drug development.
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Affiliation(s)
- Calyn Tang
- Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaBandar Sunway, Malaysia
| | - Pearl Ching-Xin Hoo
- Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaBandar Sunway, Malaysia
| | - Loh Teng-Hern Tan
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
| | - Priyia Pusparajah
- Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaBandar Sunway, Malaysia
| | - Tahir Mehmood Khan
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
- Department of Pharmacy, Abasyn University PeshawarPeshawar, Pakistan
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of PhayaoPhayao, Thailand
| | - Bey-Hing Goh
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of PhayaoPhayao, Thailand
| | - Kok-Gan Chan
- Division of Genetics and Molecular Biology, Faculty of Science, Institute of Biological Sciences, University of MalayaKuala Lumpur, Malaysia
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19
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Hu Q, Yu J, Yang W, Kimatu BM, Fang Y, Ma N, Pei F. Identification of flavonoids from Flammulina velutipes and its neuroprotective effect on pheochromocytoma-12 cells. Food Chem 2016; 204:274-282. [DOI: 10.1016/j.foodchem.2016.02.138] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 02/03/2016] [Accepted: 02/23/2016] [Indexed: 10/22/2022]
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20
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Liu Y, Zhang B, Ibrahim S, Gao SS, Yang H, Huang W. Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue. Carbohydr Polym 2016; 145:71-7. [DOI: 10.1016/j.carbpol.2016.03.020] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 03/06/2016] [Accepted: 03/09/2016] [Indexed: 12/13/2022]
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21
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Tentative identification of the composition of Agaricus bisporus aqueous enzymatic extracts with antiviral activity against HCV: A study by liquid chromatography–tandem mass spectrometry in high resolution mode. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.020] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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22
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Physicochemical Properties and Antioxidant Activity of Chitin and Chitosan Prepared from Pacific White Shrimp Waste. ACTA ACUST UNITED AC 2015. [DOI: 10.1155/2015/706259] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Chitin and chitosan, valuable marine biopolymers, recovered from shrimp waste, are an abundant by-product of the shrimp processing industry in Vietnam, at an estimated 200000 metric tons per year. The obtained chitin and chitosan are characterized by their purity and functional properties. The polymers show good quality with low residual ash and protein content (<1%). The antioxidant potency of chitosan is evaluated by several different in vitro systems, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, total reducing power, and inhibition of lipid peroxidation. The DPPH free radical scavenging, total reducing power, and lipid peroxidation inhibition activities of chitosan at varying concentration (0.125 to 1.0 mg/mL) range from 3.7 to 16.8%, 0.05 to 0.15, and 1.7 to 15.1%, respectively. This study demonstrates that chitin and chitosan, of good quality and having characteristics compatible with a broad range of applications, can be prepared from white shrimp waste.
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23
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Purification, chemical characterization, and antioxidant activity of a polysaccharide from the fruiting bodies of sanghuang mushroom (Phellinus baumii Pilát). Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0081-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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24
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Biochemical constituents of a wild strain of Schizophyllum commune isolated from Achanakmar-Amarkantak Biosphere Reserve (ABR), India. World J Microbiol Biotechnol 2013; 29:1431-42. [DOI: 10.1007/s11274-013-1306-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Accepted: 02/28/2013] [Indexed: 11/26/2022]
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25
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ZHAO C, ZHAO K, LIU X, HUANG YF, LIU B. In Vitro Antioxidant and Antitumor Activities of Polysaccharides Extracted from the Mycelia of Liquid-Cultured Flammulina velutipes. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.661] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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26
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Nguyen TH, Giri A, Ohshima T. A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with extracts from the processing waste of cultivated mushrooms. Food Chem 2012; 133:585-91. [DOI: 10.1016/j.foodchem.2012.01.061] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2011] [Revised: 10/23/2011] [Accepted: 01/19/2012] [Indexed: 10/14/2022]
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27
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Nguyen TH, Nagasaka R, Ohshima T. Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02959.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Tian Y, Zeng H, Xu Z, Zheng B, Lin Y, Gan C, Lo YM. Ultrasonic-assisted extraction and antioxidant activity of polysaccharides recovered from white button mushroom (Agaricus bisporus). Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.12.042] [Citation(s) in RCA: 99] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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29
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Encarnacion AB, Fagutao F, Jintasataporn O, Worawattanamateekul W, Hirono I, Ohshima T. Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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30
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Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.057] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Zhu H, Cao C, Zhang S, Zhang Y, Zou W. pH-control modes in a 5-L stirred-tank bioreactor for cell biomass and exopolysaccharide production by Tremella fuciformis spore. BIORESOURCE TECHNOLOGY 2011; 102:9175-9178. [PMID: 21764579 DOI: 10.1016/j.biortech.2011.06.086] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Revised: 06/24/2011] [Accepted: 06/25/2011] [Indexed: 05/31/2023]
Abstract
The effect of pH-control modes on cell growth and exopolysaccharide production by Tremella fuciformis was evaluated in a 5-L bioreactor. The results show that the maximal dry cell weight (DCW) and exopolysaccharide production were 23.57 and 4.48 g L⁻¹ in pH-stat fermentation, where the maximal specific growth rate (μ(max)) and specific production rate of exopolysaccharide (P(P/X)) were 1.03 and 0.24 d⁻¹, respectively; under pH-shift cultivation, the maximal DCW and exopolysaccharide production were 30.57 and 3.90 g L⁻¹, where the μ(max) and P(P/X) were 1.21 and 0.06 d⁻¹. Unlike batch fermentation, maximal DCW and exopolysaccharide production merely reached 15.04 and 2.0 g L⁻¹, where the μ(max) and P(P/X) were 0.86 and 0.05 d⁻¹, respectively. These results suggest that a pH-stat strategy is a more efficient way of performing the fermentation process to increase exopolysaccharide production. Furthermore, this research has also proved that the three-stage pH-control mode is effective for cell growth.
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Affiliation(s)
- Hu Zhu
- State Key Laboratory of Heavy Oil Processing, China University of Petroleum (East China), Dongying 257061, PR China.
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32
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Xu QM, Chen H. Antioxidant responses of rice seedling to Ce⁴+ under hydroponic cultures. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2011; 74:1693-1699. [PMID: 21514673 DOI: 10.1016/j.ecoenv.2011.04.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2010] [Revised: 03/18/2011] [Accepted: 04/02/2011] [Indexed: 05/30/2023]
Abstract
Since the 1980s, rare earth elements have been commonly used in China because of their enriched fertilizers. To understand the potential benefits or damages of Ce(4+) on rice, the antioxidant responses (superoxide dismutase, ascorbate peroxidase, catalase activities, and ascorbate and glutathione contents) of rice seedling to Ce(4+) under hydroponic cultures were investigated. The results showed that Ce(4+) induced H(2)O(2) and O(2)(-) production of rice seedling. The inhibition studies with diphenylene iodonium suggested that the key enzyme responsible for oxidative bursts was primarily NADPH oxidase. Ce(4+) (0.02 mM) increased the antioxidant capacity of reduced ascorbate and glutathione and the levels of superoxide dismutase, ascorbate peroxidase, and catalase. However, antioxidant enzymes and antioxidant capacity of rice seedling were decreased by 0.2mM Ce(4+) treatment, indicating that higher content of Ce(4+) damaged the mechanism of defense responses and emerged the peroxidation of membrane lipids. These results will help us to understand the mechanism of Ce(4+) on rice and concern about its environmental impact in agriculture.
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Affiliation(s)
- Qiu-Man Xu
- College of Life Science, Tianjin Normal University, Tianjin 300387, China.
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33
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Encarnacion AB, Fagutao F, Shozen KI, Hirono I, Ohshima T. Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus). Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Encarnacion AB, Fagutao F, Hirayama J, Terayama M, Hirono I, Ohshima T. Edible mushroom (Flammulina velutipes) extract inhibits melanosis in Kuruma shrimp (Marsupenaeus japonicus). J Food Sci 2010; 76:C52-8. [PMID: 21535653 DOI: 10.1111/j.1750-3841.2010.01890.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
This study compared the potential of an aqueous extract of an edible mushroom (Flammulina velutipes) to prevent melanosis in cultured Kuruma shrimp (Marsupenaeus japonicus) with other antimelanosic compounds in vivo. The mushroom extract contained 9.1 mg/mL ergothioneine (ESH). Immersion of live full-grown shrimp in a 0.5% w/v solution of mushroom extract significantly reduced PPO activity in shrimp hemolymph. In addition, expression of the prophenoloxidase (proPO) gene decreased in hemocytes, suggesting that the extract blocked the activation of the proPO cascade. Consequently, the development of melanosis in the treated shrimp was significantly suppressed during ice storage. Treatment with a 0.05% w/v solution of sodium ascorbate and 4-hexyl-1,3-benzenediol had the same effect. In vitro experiments showed that ESH effectively inhibited PPO activity and activation of the proPO cascade in hemocyte lysate supernatant. This study suggests that in vivo application of F. velutipes mushroom extract is an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis in shrimp. Practical Application: The extract of an edible mushroom (F. velutipes) containing ergothioneine can be a promising natural alternative to synthetic antimelanosic agents used to prevent postharvest melanosis in shrimp and other crustaceans. Furthermore, utilization of the mushroom trimmings could also help address the growing concerns on the disposal of such agricultural wastes and instead use it into a novel purpose as a source of antimelanosic and antioxidants for food and industrial application.
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Affiliation(s)
- Angel B Encarnacion
- Dept. of Food Science and Technology, Tokyo Univ. of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan
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