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Li Y, Han J, Yarley OPN, Wang Y, Wang Y, Zhang A, Fan X, Zhou C, Lv W. Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes). Food Chem 2024; 450:139387. [PMID: 38643648 DOI: 10.1016/j.foodchem.2024.139387] [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: 12/15/2023] [Revised: 04/06/2024] [Accepted: 04/14/2024] [Indexed: 04/23/2024]
Abstract
Dried shiitake mushrooms offer rich nutritional value and unique sensory properties, prompting further investigation. The effects of different drying techniques (hot air drying (HAD), infrared hot air drying (IRHAD), pulsed vacuum drying (PVD), vacuum freeze drying (VFD), and natural drying (ND)) combined with enzymatic hydrolysis on the release of flavor compounds and nutrients from shiitake mushrooms were explored. The combination of HAD with cellulase hydrolysis yielded notably high levels of umami amino acids (5.4723 ± 0.1501 mg/g) and 5'-nucleotides (4.0536 ± 0.0062 mg/g), and superior volatile flavors. Combined with cellulase hydrolysis, IRHAD achieved the highest level of total sugars (6.57 ± 0.34 mg/mL), VFD resulted in the greatest soluble protein content (153.21 ± 0.23 μg/mL), PVD yielded the highest total phenolics content (93.20 ± 0.41 μg GAE/mL), and ND produced the maximum reducing sugar content (5.79 ± 0.13 mg/mL). This study addresses crucial gap in the post-drying processing of shiitake mushrooms, offering valuable insights for further product development of shiitake mushrooms.
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Affiliation(s)
- Yao Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingyi Han
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Otu Phyllis Naa Yarley
- Department of Science Laboratory Technology, Accra Technical University, Barnes Rd., Accra, Ghana
| | - Yujin Wang
- Zhejiang Wufeng Freezing Food Co., Ltd., Hangzhou 310018, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xingyu Fan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100091, China
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2
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Chen X, Xu B. Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius. Food Funct 2024; 15:7696-7732. [PMID: 38967456 DOI: 10.1039/d4fo00891j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Cantharellus cibarius (CC) is a culinary mushroom with significant commercial potential due to its diverse components and bioactive functions. CC is rich in carbohydrates, proteins, minerals, vitamins, and aroma compounds while being low in fat and calories. Moreover, CC contains an abundance of bioactive substances including phenolic compounds, vitamin precursors, and indole derivatives. Numerous studies have claimed that CC has diverse functions such as antioxidant, antimicrobial, immunoregulation, anti-inflammatory, antitumor, neuroprotective, antidiabetic, and prebiotic effects in in vivo or in vitro settings. In addition, a variety of thermal, physical, chemical, and biological treatment methods have been investigated for the processing and preservation of CC. Consequently, this study aims to present a comprehensive review of the chemical composition, health benefits, and processing techniques of CC. Furthermore, the issue of heavy metal accumulation in CC has been indicated and discussed. The study highlights the potential of CC as a functional food in the future while providing valuable insights for future research and identifying areas requiring further investigation.
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Affiliation(s)
- Xinlei Chen
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China.
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3
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Silva NTF, Venancio AR, Martos ET, Oliveira ACG, Oliveira AAA, Mutz YDS, Nunes CA, Mondragón-Bernal OL, Alves JGLF. Fish Fillet Analogue Using Formulation Based on Mushroom ( Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization. Foods 2024; 13:2358. [PMID: 39123549 PMCID: PMC11311425 DOI: 10.3390/foods13152358] [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: 07/05/2024] [Revised: 07/20/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett-Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG.
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Affiliation(s)
- Nayara Thalita Ferreira Silva
- Postgraduate Program in Food Engineering, Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil;
| | - Andreia Reis Venancio
- Department of Nutrition, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil;
| | - Emerson Tokuda Martos
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | | | - Ana Alice Andrade Oliveira
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - Yhan da Silva Mutz
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - Cleiton Antonio Nunes
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - Olga Lucía Mondragón-Bernal
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
| | - José Guilherme Lembi Ferreira Alves
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, Brazil; (E.T.M.); (A.A.A.O.); (Y.d.S.M.); (C.A.N.); (O.L.M.-B.)
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4
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Han J, Sun R, Huang C, Xie H, Gao X, Yao Q, Yang P, Li J, Gong Z. Effects of Different Carbon and Nitrogen Ratios on Yield, Nutritional Value, and Amino Acid Contents of Flammulina velutipes. Life (Basel) 2024; 14:598. [PMID: 38792619 PMCID: PMC11122278 DOI: 10.3390/life14050598] [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: 03/28/2024] [Revised: 04/25/2024] [Accepted: 04/30/2024] [Indexed: 05/26/2024] Open
Abstract
The carbon-to-nitrogen (C/N) ratio in the cultivation medium significantly influences the growth rate, vigor of mycelium, yield of fruiting bodies, and their nutritional composition. Recently, agricultural and forestry wastes have been increasingly used in cultivating Flammulina velutipes. However, systematic research on how these materials affect the nutritional and functional properties of the fruiting bodies is lacking. This study investigated the effects of different C/N ratios on F. velutipes cultivation. We evaluated the agronomic traits, nutritional composition, and flavor compounds of the fruiting bodies. Our findings reveal that an optimal C/N ratio of 27:1 in the composted substrates enhances the total yield of fruiting bodies, with 25.1% soybean straw as the primary raw material. This ratio also significantly increases the levels of crude protein, total amino acids, and essential amino acids in the fruiting bodies (p < 0.05). Fruiting bodies from the high-nitrogen (HN) treatment showed the highest content of umami amino acids and equivalent umami concentration value. Additionally, we employed an untargeted liquid chromatography-mass spectrometry (LC-MS)-based metabolomics approach to analyze the metabolite profiles of fruiting bodies cultivated in high-nitrogen (HN), medium-nitrogen (MN), and low-nitrogen (LN) substrates. We found that the carbon-nitrogen ratio can affect the flavor and quality of fruiting bodies by regulating amino acid biosynthesis and metabolism and other related pathways. Our results suggest that a C/N ratio of 27:1 offers numerous benefits for the cultivation of F. velutipes with comprehensive analyses and has promising application prospects.
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Affiliation(s)
- Jiandong Han
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Ruixiang Sun
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Chunyan Huang
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Hongyan Xie
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Xia Gao
- Shandong Agricultural Technology Extending Center, Jinan 250100, China;
| | - Qiang Yao
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Peng Yang
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Jin Li
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
| | - Zhiyuan Gong
- State Key Laboratory of Nutrient Use and Management/Key Laboratory of Wastes Matrix Utilization, Ministry of Agriculture and Rural Affairs, Institute of Agricultural Resources and Environment, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (J.H.); (R.S.); (C.H.); (H.X.); (Q.Y.); (P.Y.); (J.L.)
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5
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Adamska I, Felisiak K. Black Trumpet [ Craterellus cornucopioides (L.) Pers.]-Bioactive Properties and Prospects for Application in Medicine and Production of Health-Promoting Food. Nutrients 2024; 16:1325. [PMID: 38732570 PMCID: PMC11085333 DOI: 10.3390/nu16091325] [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: 03/27/2024] [Revised: 04/21/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
Black trumpet (Craterellus cornucopioides) is a mushroom present in many countries but underestimated. The aim of this publication is to present the latest state of knowledge about the chemical composition and bioactivity of C. cornucopioides and the possibility of its application in food. According to researchers, black trumpet is very rich in nutritional compounds, including unsaturated fatty acids (mainly oleic and linoleic acids), β-glucans, minerals, and vitamins as well as polyphenols and tannins. It also contains compounds influencing the sensory properties, like free amino acids and nucleotides as well as sugars and polyols, mainly mannitol. Many of the described components show high nutritional and bioactive properties. Therefore, C. cornucopioides shows antioxidant activity and immunostimulating, anti-inflammatory, and anticancer effects as well as antibacterial, antifungal, antiviral, and antihyperglycemic effects. This makes black trumpet, also called horn of plenty, a mushroom with great potential for use both in medicine and directly in food. So far, black trumpet is not widely used in food, especially processed food. There are only a few studies on the use of dried black trumpet in sausages, but there is great potential for its use in food.
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Affiliation(s)
| | - Katarzyna Felisiak
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland;
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6
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Tan Q, You L, Hao C, Wang J, Liu Y. Effects of four bolete species on ectomycorrhizae formation and development in Pinus thunbergii and Quercus acutissima. BMC Ecol Evol 2024; 24:54. [PMID: 38664655 PMCID: PMC11044466 DOI: 10.1186/s12862-024-02239-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
BACKGROUND Bolete cultivation is economically and ecologically valuable. Ectomycorrhizae are advantageous for plant development and productivity. This study investigated how boletes affect the formation of Pinus thunbergii and Quercus acutissima ectomycorrhizae using greenhouse-based mycorrhizal experiments, inoculating P. thunbergii and Q. acutissima with four species of boletes (Suillus bovinus, Suillus luteus, Suillus grevillei, and Retiboletus sinensis). RESULTS Three months after inoculation, morphological and molecular analyses identified S. bovinus, S. luteus, S. grevillei and R. sinensis ectomycorrhizae formation on the roots of both tree species. The mycorrhizal infection rate ranged from 40 to 55%. The host plant species determined the mycorrhiza morphology, which was independent of the bolete species. Differences in plant growth, photosynthesis, and endogenous hormone secretion primarily correlated with the host plant species. Infection with all four bolete species significantly promoted the host plants' growth and photosynthesis rates; indole-3-acetic acid, zeatin, and gibberellic acid secretion increased, and the abscisic acid level significantly decreased. Indole-3-acetic acid was also detected in the fermentation broths of all bolete species. CONCLUSIONS Inoculation with bolete and subsequent mycorrhizae formation significantly altered the morphology and hormone content in the host seedlings, indicating growth promotion. These findings have practical implications for culturing pine and oak tree species.
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Affiliation(s)
- Qianwen Tan
- School of Agriculture, Ludong University, Yan Tai, China
- Plant Stem Cell Research Institute, Shandong Anran Nanometer Industrial Development Co., Ltd, Hangzhou, Weihai, China
| | - Lunhe You
- School of Agriculture, Ludong University, Yan Tai, China
| | - Chen Hao
- School of Agriculture, Ludong University, Yan Tai, China
| | - Jianrui Wang
- School of Agriculture, Ludong University, Yan Tai, China
| | - Yu Liu
- School of Agriculture, Ludong University, Yan Tai, China.
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Wang Q, Zhao M, Wang Y, Xie Z, Zhao S, You S, Chen Q, Zhang W, Qin Y, Zhang G. Microbial Inoculation during the Short-Term Composting Process Enhances the Nutritional and Functional Properties of Oyster Mushrooms ( Pleurotus ostreatus). Life (Basel) 2024; 14:201. [PMID: 38398710 PMCID: PMC10890702 DOI: 10.3390/life14020201] [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: 12/23/2023] [Revised: 01/21/2024] [Accepted: 01/30/2024] [Indexed: 02/25/2024] Open
Abstract
In recent years, short-term composting techniques have been widely applied in oyster mushroom cultivation, but there is still a lack of systematic research on their impact on the nutritional and functional properties of fruiting bodies. In this study, the microbial inoculant Streptomyces thermoviolaceus BUA-FM01 (ST) was applied in the short-term composting process for oyster mushroom cultivation. The agronomic traits, nutritional composition, flavor compounds, and antioxidant activity of fruiting bodies from the first three flushes were evaluated. The results show that microbial inoculation significantly (p < 0.05) reduced the total carbon content and C/N ratio of the composted substrates and, furthermore, increased the total yield of the fruiting bodies. Moreover, microbial inoculation significantly (p < 0.05) increased the crude protein, crude polysaccharide, total amino acid, and essential amino acid contents of the fruiting bodies. The fruiting bodies of the first flush of ST treatment possessed the highest umami amino acid content and equivalent umami concentration value. Furthermore, microbial inoculation significantly (p < 0.05) enhanced the scavenging ability of crude polysaccharides toward free radicals. The results indicate that microbial inoculation has many benefits for the composting cultivating process of oyster mushrooms and good application prospects.
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Affiliation(s)
- Qiuying Wang
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China; (Q.W.); (Y.W.)
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Minrui Zhao
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Yiyang Wang
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China; (Q.W.); (Y.W.)
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Zhenfei Xie
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Shunyin Zhao
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Shuning You
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Qingjun Chen
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Weiwei Zhang
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
| | - Yong Qin
- College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China; (Q.W.); (Y.W.)
| | - Guoqing Zhang
- Beijing Key Laboratory for Agricultural Application and New Technique, College of Plant Science and Technology, Beijing University of Agriculture, Beijing 102206, China; (M.Z.); (Z.X.); (S.Z.); (S.Y.); (Q.C.); (W.Z.)
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8
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Sun M, Zhuang Y, Gu Y, Zhang G, Fan X, Ding Y. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation. ULTRASONICS SONOCHEMISTRY 2024; 102:106763. [PMID: 38219551 PMCID: PMC10825639 DOI: 10.1016/j.ultsonch.2024.106763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/20/2023] [Accepted: 01/07/2024] [Indexed: 01/16/2024]
Abstract
Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China
| | - Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727, Jingming South Road, Chenggong District, Kunming 650500, China.
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Feng T, Cai W, Chen D, Song S, Yao L, Sun M, Wang H, Yu C, Liu Q, Dang Y. Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis. J Food Sci 2023; 88:4974-4987. [PMID: 37799107 DOI: 10.1111/1750-3841.16684] [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: 01/24/2023] [Revised: 05/18/2023] [Accepted: 06/05/2023] [Indexed: 10/07/2023]
Abstract
Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi. Besides, the umami intensity of edible fungi soup is also evaluated by sensory and chemical analysis methods, for example, Tricholoma matsutake is 5.60 ± 0.34 and 5.17 ± 0.38, Coprinus comatus is 7.70 ± 0.23 and 9.83 ± 0.34 through sensory evaluation and electronic tongue respectively, followed by establishing the correlation from the response data by PLS (partial least squares analysis). According to the PLS model, with a correlation coefficients of calibration models greater than 0.7 and the low root mean square error of calibration and root mean square error of prediction values, the results correlate well with each other. Therefore, we can indicate that the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent.
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Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Weitong Cai
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Da Chen
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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10
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Moghaddam M, Ghobad-Nejhad M, Stegemann T, Çiçek SS, Zidorn C, Javanmard M. Nutritional Composition and Odor-Contributing Volatile Compounds of the Edible Mushroom Cantharellus alborufescens. Molecules 2023; 28:7516. [PMID: 38005237 PMCID: PMC10672860 DOI: 10.3390/molecules28227516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/06/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Chanterelles are one of the most highly valued wild edible mushroom genera worldwide. This work aimed to investigate the nutritional characteristics and volatile compounds' profile of Cantharellus alborufescens for the first time. Proximate analysis was performed according to the Association of Official Agricultural Chemists, while the mineral contents and the volatile compounds were determined using ICP-MS and GC-MS, respectively. C. alborufescens had an average of 25.8% protein, 5.5% fat, 12.7% ash, and 55.9% carbohydrates, including 11.4% fiber per dw of mushroom. Further analyses of the fat and protein contents revealed high amounts of polyunsaturated fatty acids as well as monosodium glutamate-like amino acids. Linoleic acid (42.0% of fat) and oleic acid (28.6% of fat) were the major fatty acids, while leucine (1.2%) and lysine (0.9%) were the most abundant essential amino acids. The results showed that C. alborufescens contained 3.1 µg/g vitamin D2 and 4.9 mg/g vitamin E per dw, as well as notable quantities of macro- and microelements, such as potassium, calcium, magnesium, and iron. GC-MS analysis revealed various volatile compounds such as acetaldehyde, n-hexanal, 3-methylbutanal, 1-octen-3-ol, etc. In conclusion, this study supports the use of C. alborufescens as a food rich in fiber and vitamin E, with a suitable amount of protein and other nutrients.
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Affiliation(s)
- Mohaddeseh Moghaddam
- Department of Pharmaceutical Biology, Kiel University, Gutenbergstraße 76, 24118 Kiel, Germany; (M.M.); (T.S.); (S.S.Ç.)
- Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran 3353136846, Iran
| | - Masoomeh Ghobad-Nejhad
- Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran 3353136846, Iran
| | - Thomas Stegemann
- Department of Pharmaceutical Biology, Kiel University, Gutenbergstraße 76, 24118 Kiel, Germany; (M.M.); (T.S.); (S.S.Ç.)
- Botanical Institute and Botanic Gardens, Kiel University, Am Botanischen Garten 1-9, 24118 Kiel, Germany
| | - Serhat Sezai Çiçek
- Department of Pharmaceutical Biology, Kiel University, Gutenbergstraße 76, 24118 Kiel, Germany; (M.M.); (T.S.); (S.S.Ç.)
- Department of Biotechnology, Hamburg University of Applied Sciences, Ulmenliet 20, 21033 Hamburg, Germany
| | - Christian Zidorn
- Department of Pharmaceutical Biology, Kiel University, Gutenbergstraße 76, 24118 Kiel, Germany; (M.M.); (T.S.); (S.S.Ç.)
| | - Majid Javanmard
- Department of Chemical Technology, Iranian Research Organization for Science and Technology (IROST), Tehran 3353136846, Iran;
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11
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Alim Y, Sidhoum W, Dib S. First Record of the Edible Mushroom Lepista sordida in Western Algerian Forest: Nutritional Value and Physicochemical Parameters of Mycelial Culture. J Fungi (Basel) 2023; 9:858. [PMID: 37623629 PMCID: PMC10456107 DOI: 10.3390/jof9080858] [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: 07/24/2023] [Revised: 08/14/2023] [Accepted: 08/15/2023] [Indexed: 08/26/2023] Open
Abstract
The exploration of the western forests of Algeria led to the remarkable discovery of the first occurrence of Lepista sordida, an edible wild mushroom of significant culinary importance for the local community, traditionally consumed in its natural state. This discovery was made possible through the use of various methods, including macroscopic observations (revealing a violet color) as well as microscopic observations conducted using scanning electron microscopy (SEM), revealing a cylindrical shape with distinct contours. Additionally, molecular analyses were conducted. Genomic DNA was extracted from the mycelium, followed by DNA amplification using specific primers targeting the internal transcribed spacer region (ITS1 and ITS2). After PCR reactions and sequencing of the obtained amplicons, the nucleotide sequences of the mycelium were submitted to the GenBank database of NCBI with the assigned accession number: MZ928450.1. These sequences were subsequently used to construct the phylogenetic tree. Furthermore, an in-depth study of physicochemical parameters was undertaken to determine the optimal conditions for cultivating the mycelium of this edible wild mushroom, including pH, temperature, relative humidity, and light. Different temperatures were examined: 20, 25, 30, 35, 40, and 45 °C. The effect of pH on mycelium growth was studied using a PDA agar medium with buffered values of 4, 5, 5.6, 6, 7, and 8. Similarly, six levels of relative humidity were tested: 14, 50, 74, 80, 95, and 100%. A study on the impact of light on mycelium growth was conducted by exposing Petri dishes inoculated with PDA to a light intensity of 500 lux for 5, 10, 15, 20, and 24 h. The results clearly demonstrated that variations in these different physicochemical parameters significantly influenced mycelium growth. For the Lepista sordida strain, growth was favored at pH levels of 4, 5, 6, and 6, with no growth observed at pH 7 and 8. The optimal temperature range for mycelium growth of Lepista sordida was 20-25 °C, while no growth was observed at 30, 35, 40, and 45 °C. Relative humidity levels of 74, 80, and 95% showed no significant differences. Optimization of mycelium growth and primordia production in Lepista sordida were successfully achieved. Optimal conditions for the primordia phase were identified as 25 °C, with humidity ranging from 90 to 95%. A nutritional analysis of fresh sporophores was conducted using established analytical methods. Notably, the nutritional composition of Lepista sordida sporophores exhibited high significance for the following parameters: moisture content (67.23 ± 1.90%), ash content (9.35 ± 0.66%), fat content (3.25 ± 0.24%), protein content (17.22 ± 0.38%), and carbohydrate content (63.83 ± 1.23%).
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Affiliation(s)
- Yousra Alim
- Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences de la Nature et de la Vie, University Oran 1, Es Senia 31100, Algeria;
| | - Warda Sidhoum
- Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences de la Nature et de la Vie, University Oran 1, Es Senia 31100, Algeria;
- Département de Biologie, Université de Mostaganem Abdel Hamid Ibn Badis, Mostaganem 27000, Algeria
| | - Soulef Dib
- Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences de la Nature et de la Vie, University Oran 1, Es Senia 31100, Algeria;
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Hankiso M, Warkineh B, Asfaw Z, Debella A. Ethnobotany of wild edible plants in Soro District of Hadiya Zone, southern Ethiopia. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2023; 19:21. [PMID: 37269005 DOI: 10.1186/s13002-023-00588-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 05/01/2023] [Indexed: 06/04/2023]
Abstract
BACKGROUND Despite their paramount importance all over the globe in supporting food security, information about wild edible plants is generally patchy. In this study, we investigated the wild edible plants used by the local people in the Soro District of Hadiya Zone, southern Ethiopia. The main purpose of the study was to document and analyze the indigenous and local knowledge of the people on their abundance, diversity, use and management. METHODS AND MATERIALS Purposive sampling and systematic random sampling were used to identify informants who can give information about the wild edible plants of the area. Data were collected by interviewing 26 purposively sampled key informants and 128 systematically randomly sampled general informants using semi-structured interviews. Guided observations and 13 focus group discussions (FGDs) consisting of 5-12 participants/discussants at each FGD session were also undertaken. Statistical analyses (mainly descriptive statistics approaches) and common analytical tools of ethnobotany including informant consensus, informant consensus factor, preference ranking, direct matrix ranking, paired comparison and index of fidelity level were applied to the data sets. RESULTS A total of 64 wild edible plant species belonging to 52 genera and 39 families were recorded. All of these species are indigenous, 16 are new additions to the database and seven of them, including Urtica simensis and Thymus schimperi, are endemic to Ethiopia. In about 82.81% of the species, the edible plant part is also used in the Ethiopian traditional herbal medicine. It is striking to see that almost all wild edible plants recorded from the study area are nutraceutical plant species, serving multiple roles as food and therapeutic sources for the local people. We recorded five growth habits of 34.38% trees, 32.81% herbs, 25% shrubs, 6.25% climbers, and 1.56% liana. We found the Flacourtiaceae, Solanaceae, and Moraceae to be families that represented more species (4 each), followed by Acanthaceae, Apocynaceae, Amaranthaceae, and Asteraceae, which accounted for 3 species each. Fruits (53.13%) and leaves (31.25%) were consumed in more proportions than other edible parts (15.63%); mostly the ripe, raw fruit is eaten upon simple processing, followed by leaves eaten after boiling, roasting and cooking. CONCLUSION The frequency and intensity of consumption of these plants varied significantly (P < 0.05) with gender differences, key and general informants, and people's religious backgrounds. We postulate that priority setting for in situ and ex situ conservation of multipurpose wild edible plants in human-inhabited landscapes is essential to warrant sustainable use and conservation of the species as well as the use of new modes of application and valorization.
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Affiliation(s)
- Mulatu Hankiso
- Department of Plant Biology and Biodiversity Management, College of Natural and Computational Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia.
- Biology Department, College of Natural and Computational Sciences, Hossana College of Education, P.O. Box 94, Hossana, Ethiopia.
| | - Bikila Warkineh
- Department of Plant Biology and Biodiversity Management, College of Natural and Computational Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
| | - Zemede Asfaw
- Department of Plant Biology and Biodiversity Management, College of Natural and Computational Sciences, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia
| | - Asfaw Debella
- Ethiopian Public Health Institute, P.O. Box 1242/5654, Addis Ababa, Ethiopia
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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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14
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Yusran Y, Erniwati E, Khumaidi A, Pitopang R, Jati IRAP. Diversity of substrate type, ethnomycology, mineral composition, proximate, and phytochemical compounds of the Schizopyllum commune Fr. in the area along Palu-Koro Fault, Central Sulawesi, Indonesia. Saudi J Biol Sci 2023; 30:103593. [PMID: 36879672 PMCID: PMC9985035 DOI: 10.1016/j.sjbs.2023.103593] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 01/11/2023] [Accepted: 02/06/2023] [Indexed: 02/15/2023] Open
Abstract
Schizophyllum commune Fr. is a wild macro fungus species, which is often used as a food source by the indigenous Kaili tribe along the Palu-Koro fault, Central Sulawesi, Indonesia. This fungus has a wide variety in terms of the weathered wood substrate as a place to grow and is found in almost all types of ecosystems. Although its diversity has been investigated, there is no identification of the weathered wood type as a substrate for growth. Some communities in Indonesia have not also known its potential and benefits. Therefore, this research aims to determine the wood type that grows S. commune fungus, ethnomycology, mineral composition, proximate, and phytochemical compounds. It was carried out using the descriptive explanatory approach and the fungi location as well as wood substrate sampling, was determined through the purposive sampling technique in forest areas, agroforestry, and community gardens along the Palu-Koro fault, Central Sulawesi. The samples of unknown wood types were through the collection of tree parts, namely twigs, leaves, flowers, and fruits, which were brought to Herbarium Celebense, Tadulako University for identification. Analysis of mineral content, proximate, and fungal phytochemical compounds was carried out based on the method according to the existing protocol. The results showed that 92 types of rotted wood found where the fungus S. commune grew, belonged to 36 families. The nutritional content is also good, although it varies based on the type of wood growing media. Therefore, it can be used and processed into various health-beneficial food products. This showed that domestication of the fungus needs to be carried out to support its commercialization as food and medicine in the future.
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Affiliation(s)
- Yusran Yusran
- Department of Forestry, Faculty of Forestry, Tadulako University, Jl. Soekarno-Hatta Km.9, Palu, Central Sulawesi 94118, Indonesia
| | - Erniwati Erniwati
- Department of Forestry, Faculty of Forestry, Tadulako University, Jl. Soekarno-Hatta Km.9, Palu, Central Sulawesi 94118, Indonesia
| | - Akhmad Khumaidi
- Department of Pharmacy, Faculty of Mathematics and Natural Science, Tadulako University, Jl. Soekarno-Hatta Km.9, Palu, Central Sulawesi 94118, Indonesia
| | - Ramadanil Pitopang
- Department of Biology, Faculty of Mathematic and Natural Science, Tadulako University, Jl. Soekarno-Hatta Km.9, Palu, Central Sulawesi 94118, Indonesia
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15
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Li Y, Chen H, Zhang X. Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review. Front Nutr 2023; 10:1159029. [PMID: 37006947 PMCID: PMC10063854 DOI: 10.3389/fnut.2023.1159029] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Accepted: 02/27/2023] [Indexed: 03/19/2023] Open
Abstract
Morels are valuable mushrooms being used as foods and medical substances for a long history. The commonly cultivated morel species include M. eximia, M. importuna, and M. sextelata in China, M. conica and M. esculenta in the US. Morels' nutritional profile mainly consists of carbohydrates, proteins, fatty acids, vitamins, minerals, and organic acids, which are also responsible for its complex sensory attributes and health benefits. The bioactive compounds in morels including polysaccharides, phenolics, tocopherols, and ergosterols contribute to the anti-oxidative abilities, anti-inflammation, immunoprotection, gut health preservation, and anti-cancer abilities. This review depicted on the cultivation of morels, major bioactive compounds of different morel species both from fruit bodies and mycelia, and their health benefits to provide a comprehensive understanding of morels and support the future research and applications of morels as high-value functional food sources.
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Affiliation(s)
- Yitong Li
- Bannerbio Nutraceuticals Inc., Shenzhen, China
| | - Hongyu Chen
- National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Xi Zhang
- Bannerbio Nutraceuticals Inc., Shenzhen, China
- *Correspondence: Xi Zhang
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Golden Chanterelle or a Gold Mine? Metabolites from Aqueous Extracts of Golden Chanterelle ( Cantharellus cibarius) and Their Antioxidant and Cytotoxic Activities. Molecules 2023; 28:molecules28052110. [PMID: 36903356 PMCID: PMC10004332 DOI: 10.3390/molecules28052110] [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: 12/15/2022] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 03/03/2023] Open
Abstract
Cantharellus cibarius, the golden chanterelle, is the second most-collected wild edible mushroom in Europe and very frequently harvested in Croatia. Wild mushrooms have been considered a healthy food since ancient times and are today highly valued for their beneficial nutritional as well as medicinal properties. Since golden chanterelle is added to different food products to improve their nutritive value, we studied the chemical profile of aqueous extracts of golden chanterelle (at 25 °C and 70 °C) and their antioxidant and cytotoxic activities. Malic acid, pyrogallol and oleic acid were some of the main compounds identified by GC-MS from derivatized extract. p-Hydroxybenzoic acid, protocatechuic acid and gallic acid were the most abundant phenolics quantitatively determined by HPLC, with somewhat higher amounts for samples extracted at 70 °C. Antioxidant activity was determined by ferric reducing antioxidant power assay and oxygen radical absorption method, and the highest results were recorded for golden chanterelle extracted at 70 °C, being 41.54 ± 1.54 and 38.72 ± 2.47 µM TE/L, respectively. Aqueous extract at 25 °C showed the better response against human breast adenocarcinoma MDA-MB-231 (IC50 = 375µg/mL). Our results confirm the beneficial effect of golden chanterelle even under aqueous extraction conditions and highlight its significance as a dietary supplement and in the development of new beverage products.
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17
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Bao C, Xin M, Su K, Guan C, Wang D. Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of Stropharia rugoso-annulata. Foods 2023; 12:foods12040848. [PMID: 36832923 PMCID: PMC9956958 DOI: 10.3390/foods12040848] [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: 12/18/2022] [Revised: 02/02/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of S. rugoso-annulata. The results demonstrated that 38 volatile flavor substances were identified in the enzymatic hydrolysates of S. rugoso-annulata treated at atmospheric pressure and 100, 200, 300, 400, and 500 MPa, mainly 6 esters, 4 aldehydes, 10 alcohols, 5 acids, and 13 other volatile flavor substances, and the most kinds of flavor substances reached 32 kinds when the pressure was 400 MPa. E-nose can effectively distinguish the overall changes of enzymatic hydrolysates of S. rugoso-annulata treated with atmospheric pressure and different pressures. There was 1.09 times more umami amino acids in the enzymatic hydrolysates at 400 MPa than in the atmospheric pressure enzymatic hydrolysates and 1.11 times more sweet amino acids at 500 MPa than in the atmospheric pressure enzymatic hydrolysates. The results of the E-tongue indicate that the UHP treatment increased umami and sweetness and reduced bitterness, which was also confirmed by the results of amino acid and 5'-nucleotide analysis. In conclusion, the UHP synergistic enzymatic hydrolysis can effectively improve the overall flavor of the enzymatic hydrolysates of S. rugoso-annulata; this study also lays the theoretical foundation for the deep processing and comprehensive utilization of S. rugoso-annulata.
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18
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Zhang Y, Dong Y, Wang P, Zhu P, Li Y, Lai Y, Liu J, Liu Q. Cauliflower-shaped Pleurotus ostreatus cultivated in an atmosphere with high environmental carbon dioxide concentration. Mycologia 2023; 115:1-11. [PMID: 36651878 DOI: 10.1080/00275514.2022.2149013] [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: 12/21/2021] [Accepted: 11/12/2022] [Indexed: 01/19/2023]
Abstract
Commercial aspects, physiological properties, and nutritional characteristics of Pleurotus ostreatus grown under various environmental carbon dioxide concentration ([CO2]e) conditions were assessed. As [CO2]e increased, the activity of antioxidant enzymes (catalase, peroxidase, and superoxide dismutase) in fruiting body increased, activities of succinate dehydrogenase and cytochrome c oxidase were inhibited, and malondialdehyde and adenosine triphosphate (ATP) syntheses were reduced, leading to incomplete development of pilei and stipes, or even absence of pilei. Under high [CO2]e (≥1.00%), fruiting body of P. ostreatus was morphologically altered to assume cauliflower shape. This cultivation condition resulted in high total contents of crude protein, crude fiber, and amino acids, increased levels of umami- and sweet-tasting amino acids, and reduced levels of bitter-tasting amino acids, thus enhancing the flavor of the product. In conclusion, a novel "cauliflower-shaped" mushroom (P. ostreatus) was successfully cultivated at high (≥1.00%) environmental CO2 concentration. The product has a delicious taste and high nutritional value, is relatively easy to transport and store, and has excellent potential for commercial development.
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Affiliation(s)
- Yongjie Zhang
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Yongqiang Dong
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Peng Wang
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Peilin Zhu
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Yuanhui Li
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Yu Lai
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Jia Liu
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
| | - Qinghong Liu
- Department of Vegetables, College of Horticulture, China Agricultural University, Haidian District, 100193, Beijing, China
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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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Xu Y, Liu W, Li L, Cao W, Zhao M, Dong J, Ren G, Bhandari B, Duan X. Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Diamantopoulou P, Papanikolaou S. Biotechnological production of sugar-alcohols: focus on Yarrowia lipolytica and edible/medicinal mushrooms. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.11.008] [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: 11/21/2022]
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22
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Nikolić NČ, Krasić MS, Šimurina O, Cakić S, Mitrović J, Pešić M, Karabegović I. Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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23
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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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Lu Q, Wang S, Xue S, Yang D, Li L. Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4025-4036. [PMID: 36193358 PMCID: PMC9525476 DOI: 10.1007/s13197-022-05446-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2021] [Accepted: 03/23/2022] [Indexed: 06/16/2023]
Abstract
In this study, we investigated the non-volatile flavor compounds (5'-nucleotides, free amino acids, organic acids and soluble sugars) in Stropharia rugosoannulata soup under different processing treatments. S. rugosoannulata soups were first obtained from S. rugosoannulata powder of three different particle sizes under both thermal and non-thermal treatments. Then, the effects of processing methods on non-volatile compounds in these S. rugosoannulata soups were investigated. Specifically, the non-thermal treatment of high hydrostatic pressure (HHP) resulted in high levels of equivalent umami concentration (EUC, 827.44-1411.79 mg/100 g DM); ultrasonic treatment (UT) and homogenization (HG) led to high concentrations of soluble sugars (15.58-30.48 mg/g DM); while hot treatment (HT) contributed to high contents of total organic acids (65.52-98.39 mg/g DM). Besides, moderate fine grinding of S. rugosoannulata powder (P2) facilitated the release FAAs (free amino acids) and soluble sugars in the soup. These results suggested that HHP-P2 is beneficial to the preservation of non-volatile compounds in S. rugosoannulata soup. Our findings may improve the utilization of S. rugosoannulata in the soup industry.
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Affiliation(s)
- Qi Lu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - Shaohua Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - Shujing Xue
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - De Yang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
| | - Lu Li
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People’s Republic of China
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Liu S, Liu H, Li J, Wang Y. Research Progress on Elements of Wild Edible Mushrooms. J Fungi (Basel) 2022; 8:jof8090964. [PMID: 36135689 PMCID: PMC9505289 DOI: 10.3390/jof8090964] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/09/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Wild edible mushrooms are distributed all over the world and are delicious seasonal foods, rich in polysaccharides, amino acids, vitamins, and other components. At the same time, they contain many essential trace elements and are highly enriched in heavy metals (compared to green plants and cultivated edible mushrooms). Consumers may be exposed to health risks due to excessive heavy metals in the process of consumption. This is also one of the important factors affecting the import and export of edible mushrooms, which is of great concern to consumers and entry and exit inspection and quarantine departments. In this paper, the contents of four essential trace elements of iron, manganese, zinc, and copper and four harmful heavy metals of cadmium, lead, mercury, and arsenic in nearly 400 species of wild edible mushrooms from 10 countries are reviewed. It was found that the factors affecting the elemental content of edible mushrooms are mainly divided into internal and external factors. Internal is mainly the difference in species element-enrichment ability, and external is mainly environmental pollution and geochemical factors. The aim is to provide a reference for the risk assessment of edible mushrooms and their elemental distribution characteristics.
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Affiliation(s)
- Shuai Liu
- College of Resources and Environmental, Yunnan Agricultural University, Kunming 650201, China
- Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
| | - Honggao Liu
- School of Agronomy and Life Sciences, Zhaotong University, Zhaotong 657000, China
| | - Jieqing Li
- College of Resources and Environmental, Yunnan Agricultural University, Kunming 650201, China
- Correspondence: (J.L.); (Y.W.); Tel.: +86-13-700-615-526 (J.L.); +86-87-165-033-575 (Y.W.)
| | - Yuanzhong Wang
- Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
- Correspondence: (J.L.); (Y.W.); Tel.: +86-13-700-615-526 (J.L.); +86-87-165-033-575 (Y.W.)
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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: 26] [Impact Index Per Article: 13.0] [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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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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The yield, nutritional value, umami components and mineral contents of the first-flush and second-flush Pleurotus pulmonarius mushrooms grown on three forestry wastes. Food Chem 2022; 397:133714. [PMID: 35905616 DOI: 10.1016/j.foodchem.2022.133714] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/18/2022] [Accepted: 07/12/2022] [Indexed: 11/20/2022]
Abstract
This study was carried out to evaluate the yields and quality of the first-flush and second-flush Pleurotus pulmonarius mushrooms grown on three forestry wastes (pine, poplar, and honeysuckle rattan). The biological efficiency (BE) of the substrates varied from 61.89% to 81.01%. The total protein content, gamma-aminobutyric acid (GABA) content and equivalent umami concentration (EUC) values of the mushrooms were greatly influenced by the flush number and the substrate, however, the total sugar content and ergosterol content of the mushrooms were not significantly affected. The first-flush mushrooms that were grown on the pine sawdust-based substrate had the highest protein content, and the first-flush mushrooms that were grown on the honeysuckle rattan sawdust-based substrate had the highest GABA content and EUC values. All the mushroom samples accumulated Cu but excluded Ca, Mn, Pb, Cr, and Cd, and the concentrations of Mg, Fe, and Mn are species and flush number dependent.
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Zhang YZ, Zhang P, Buyck B, Tang LP, Liang ZQ, Su MS, Hao YJ, Huang HY, Zhang WH, Chen ZH, Zeng NK. A Contribution to Knowledge of Craterellus (Hydnaceae, Cantharellales) in China: Three New Taxa and Amended Descriptions of Two Previous Species. Front Microbiol 2022; 13:906296. [PMID: 35903463 PMCID: PMC9325540 DOI: 10.3389/fmicb.2022.906296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 06/20/2022] [Indexed: 11/25/2022] Open
Abstract
Species of Craterellus (Hydnaceae, Cantharellales) in China are investigated on the basis of morphological and molecular phylogenetic analyses of DNA sequences from nuc 28S rDNA D1-D2 domains (28S) and nuc rDNA internal transcribed spacer ITS1-5.8S-ITS2 region. Five species are recognized in China, of which three of them are described as new, viz. C. fulviceps, C. minor, and C. parvopullus, while two of them are previously described taxa, viz. C. aureus, and C. lutescens. A key to the known Chinese taxa of the genus is also provided.
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Affiliation(s)
- Yu-Zhuo Zhang
- College of Science, Hainan University, Haikou, China
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Pharmacy, Hainan Medical University, Haikou, China
| | - Ping Zhang
- College of Life Science, Hunan Normal University, Changsha, China
| | - Bart Buyck
- Institut Systématique, Evolution, Biodiversité (ISYEB), UMR 7205, Muséum National d’ Histoire Naturelle, CNRS, Sorbonne Université, Paris, France
| | - Li-Ping Tang
- School of Pharmaceutical Sciences and Yunnan Key Laboratory of Pharmacology for Natural Products, Kunming Medical University, Kunming, China
| | - Zhi-Qun Liang
- College of Science, Hainan University, Haikou, China
| | - Ming-Sheng Su
- Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases of Ministry of Education, Gannan Medical University, Ganzhou, China
| | - Yan-Jia Hao
- School of Horticulture, Anhui Agricultural University, Hefei, China
| | - Hong-Yan Huang
- School of Pharmaceutical Sciences and Yunnan Key Laboratory of Pharmacology for Natural Products, Kunming Medical University, Kunming, China
| | - Wen-Hao Zhang
- School of Pharmaceutical Sciences and Yunnan Key Laboratory of Pharmacology for Natural Products, Kunming Medical University, Kunming, China
| | - Zuo-Hong Chen
- College of Life Science, Hunan Normal University, Changsha, China
| | - Nian-Kai Zeng
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Pharmacy, Hainan Medical University, Haikou, China
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30
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Radović J, Leković A, Tačić A, Dodevska M, Stanojković T, Marinković T, Jelić Č, Kundakovic-Vasović T. Black Trumpet, <i>Craterellus cornucopioides</i> (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/149914] [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] Open
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31
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Wen X, Li W, Li W, Chen W, Zhang Z, Wu D, Yang Y. Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying. Food Chem 2022; 393:133378. [PMID: 35667179 DOI: 10.1016/j.foodchem.2022.133378] [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: 01/24/2022] [Revised: 05/25/2022] [Accepted: 05/31/2022] [Indexed: 11/16/2022]
Abstract
In this paper, the changes of non-volatile taste substances and the formation mechanism of taste quality of Lentinula edodes during hot air drying at 50 °C were studied. The results showed that with the increase of drying time, the moisture content gradually decreased, volume shrinkage, color deepening, chewiness and viscosity first increased and then decreased. After drying for 8 h, when the moisture content reached 28.68%, the appearance, taste and the overall quality of L.edodes were better. After 12 h drying, the content of free amino acids and organic acids increased significantly, while the content of 5'-nucleotide and soluble sugar decreased significantly, and the EUC value was higher. Succinic acid has the highest TAV value, which contributes the most to the taste of dried L.edodes products. Comprehensive quality analysis of drying process and the guidance for rehydration of dried L.edodes were also predicted.
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Affiliation(s)
- Xinmeng Wen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.
| | - Wu Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China
| | - Zhong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China
| | - Di Wu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China.
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Sangthong S, Pintathong P, Pongsua P, Jirarat A, Chaiwut P. Polysaccharides from Volvariella volvacea Mushroom: Extraction, Biological Activities and Cosmetic Efficacy. J Fungi (Basel) 2022; 8:jof8060572. [PMID: 35736055 PMCID: PMC9225106 DOI: 10.3390/jof8060572] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/13/2022] [Accepted: 05/23/2022] [Indexed: 12/27/2022] Open
Abstract
Polysaccharides from Volvariella volvacea (VVP) were investigated for their cosmetic-related activities and in vivo efficacy for use as a multifunctional active cosmetic ingredient. Three different polysaccharide extraction methods, including hot water shaking (HS), microwave-assisted (MA) and ultrasonic-assisted (UA), were used. Extractable yield, polysaccharide contents and biological activities, including antioxidant, anti-tyrosinase and anti-elastase activities, were compared. The polysaccharides from HS provided the highest extraction yield (15.58 ± 0.96% w/w) and the highest beta-glucan content (18.80 ± 0.81% w/w). The HS polysaccharides also possessed the highest inhibitory effects toward lipid peroxidation (IC50 of 0.0378 mg/mL), tyrosinase (51.46 mg KAE/g), and elastase (604.21 ± 73.66 mg EGCG/g). The cytotoxicity of the VVP was determined for safe use. A cosmetic gel cream containing VVP was developed and 0.2% VVP formulation was observed to be the most stable in color. UV protection factors, skin irritation by single patch test, and in vivo efficacy, including skin moisturization, anti-wrinkle and whitening, were measured. The VVP showed no cytotoxicity against human dermal skin fibroblast. The gel cream containing VVP provided less sun protection factor; however, it significantly exhibited the skin benefits of increasing moisture, gross elasticity, net elasticity, and skin firmness. Improvements to skin roughness, scaliness, wrinkles and in melanin content were also depicted gradually along 8 weeks. V. volvacea, therefore, could be a good source for polysaccharides being used as a moisturizing, anti-wrinkle, and whitening agent in cosmetic preparations.
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Affiliation(s)
- Sarita Sangthong
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (P.P.)
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (P.P.); (A.J.)
| | - Punyawatt Pintathong
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (P.P.)
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (P.P.); (A.J.)
| | - Patcharee Pongsua
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (P.P.); (A.J.)
| | - Areeya Jirarat
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (P.P.); (A.J.)
| | - Phanuphong Chaiwut
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (P.P.)
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (P.P.); (A.J.)
- Correspondence: ; Tel.: +66-5-3916-839
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Chemical profiles and health-promoting effects of porcini mushroom (Boletus edulis): A narrative review. Food Chem 2022; 390:133199. [PMID: 35597089 DOI: 10.1016/j.foodchem.2022.133199] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 04/27/2022] [Accepted: 05/08/2022] [Indexed: 12/28/2022]
Abstract
Boletus edulis is an edible mushroom with nutritious, delicacy, and pharmacological properties. It is rich in carbohydrates, proteins, minerals, and taste compounds, while low in fat and calories. Diverse bioactive compounds, including polysaccharides, phenolic compounds, and phytosterols, have been found in B. edulis. In addition, bioactive compounds and chemical extracts from B. edulis have been verified to possess constipation prevention, antioxidant, antineoplastic, anti-inflammatory, hepato-protective, antibacterial, and antiviral activities. This paper provides an overview of B. edulis research in recent two decades, emphasizing the nutrition constituents, taste and flavor components, bioactive compounds, and health-promoting effects of B. edulis. Boletus edulis appeared to have health-promoting effects that may effectively prevent or treat various chronic diseases. The potential of B. edulis as a functional food and medicine needs to be further investigated and confirmed.
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Adamska I, Tokarczyk G. Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:5773275. [PMID: 35655802 PMCID: PMC9153936 DOI: 10.1155/2022/5773275] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/11/2022] [Accepted: 04/04/2022] [Indexed: 11/17/2022]
Abstract
Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism.
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Affiliation(s)
- Iwona Adamska
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
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35
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Dias LG, Hacke A, dos Santos Souza E, Nath S, Canesin MR, Vilella OV, Geloneze B, Pallone JAL, Cazarin CBB, Blakeslee JJ, Mariutti LRB, Bragagnolo N. Comparison of Chemical and Nutritional Compositions Between Aromatic and Non-aromatic Rice From Brazil and Effect of Planting Time on Bioactive Compounds. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Comparative Study on Chemical Composition and Antioxidant Properties (GraphPad Prism Approach) of Wild Ethiopian Z. spina-christi and Indian Z. jujube Fruit Species. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02274-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yangdon P, Araki T, Rahayu YYS, Norbu K. Ethnobotanical study of wild edible fruits in eastern Bhutan. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2022; 18:27. [PMID: 35354474 PMCID: PMC8966357 DOI: 10.1186/s13002-022-00526-8] [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] [Received: 02/04/2022] [Accepted: 03/22/2022] [Indexed: 05/08/2023]
Abstract
BACKGROUND In the past, wild edible fruits (WEFs) were a significant source of food and nutrition in Bhutan. These nutrient-rich species can enhance food security and alleviate poverty in Bhutan. However, recent developments like the introduction of improved fruit varieties, changes in dietary choices, and infrastructure development are expected to influence indigenous knowledge and consumption of WEFs. We aimed to document the species diversity of WEFs and their uses in eastern Bhutan and examine how the knowledge and consumption of WEFs vary with socio-demographic factors. METHODS A total of 97 households in two districts were selected to participate in the survey. A semi-structured questionnaire was used to interview a selected adult from each household. Comparative analysis of indigenous knowledge and consumption of WEFs among the socio-demographic factors was performed using one-way ANOVA and a Chi-square test on R software. RESULTS The present study reported 52 species of WEFs belonging to 35 families. The prevalence of WEF consumption was found to be 42%. WEF consumption differed significantly between districts, age groups, and indigenous knowledge levels. Similarly, indigenous knowledge of WEFs was significantly associated with districts and age groups. CONCLUSIONS Eastern Bhutan has a rich diversity of WEFs, but their consumption has been decreasing. Recent agricultural and infrastructure developments may have impacted the consumption and indigenous knowledge of WEFs in this region. Thus, domestication and agro-processing of WEFs should become a major focus in Bhutan to utilize their nutritional value and potential economic benefits to enhance food security in the country. Additionally, incorporating WEF-related knowledge in the school curriculum is essential to educate younger generations on WEFs.
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Affiliation(s)
- Pema Yangdon
- Agriculture Research and Development Sub-Centre, 42-002 Khangma, Kanglung, Trashigang, Bhutan
- Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi Bunkyo, Ward Tokyo, 113-8657 Japan
| | - Tetsuya Araki
- Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi Bunkyo, Ward Tokyo, 113-8657 Japan
| | - Yen Yen Sally Rahayu
- Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi Bunkyo, Ward Tokyo, 113-8657 Japan
| | - Kunzang Norbu
- Agriculture Research and Development Sub-Centre, 42-002 Khangma, Kanglung, Trashigang, Bhutan
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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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Radović J, Leković A, Damjanović A, Kopanja Đ, Dodevska M, Stanojković T, Marinković T, Jelić Č, Kundaković-Vasović T. St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2021.00227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
The composition of biologically active compounds of Calocybe gambosa (Lyophyllaceae) was analysed, and the antioxidant and cytotoxic activities were tested in vitro. C. gambosa was low in energy, fat, and carbohydrates, but rich in proteins and fibres. The total polyphenol content in the extracts was low (23.08 ± 0.67 in aqueous and 24.99 ± 4.25 μg GA mg−1 of extract in methanolic extract). The methanolic extract showed anti-DPPH radical activity with an IC50 of 626.10 ± 25.20 μg mL−1. The sample of C. gambosa is rich in nucleotides and amino acids responsible for its pleasant taste. The nucleoside and 5′-monophosphates contents were 0.97 mg g−1 and 2.32 mg g−1 of dry mushroom, respectively. The contents of essential and non-essential amino acids were 18.41 ± 0.06 and 41.75 ± 0.30 mg g−1 d.w., respectively. The percentages of saturated and unsaturated fatty acids were 42.6% and 57.4%, respectively. The most abundant water-soluble and fat-soluble vitamins were B1 and E, respectively. Cytotoxic effect of the extracts was examined against different cancer cell lines, and the best cytotoxicity was showed by the peptide extract against colon cancer cell line LS174.
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Affiliation(s)
- J. Radović
- Department of Pharmacognosy, University of Belgrade-Faculty of Pharmacy, Vojvode Stepe 450, 11322, Belgrade, Republic of Serbia
| | - A. Leković
- Department of Pharmacognosy, University of Belgrade-Faculty of Pharmacy, Vojvode Stepe 450, 11322, Belgrade, Republic of Serbia
| | - A. Damjanović
- Institute for Oncology and Radiology of Serbia, Pasterova 11, 11000, Belgrade, Republic of Serbia
| | - Đ. Kopanja
- Mega Trade System d.o.o., Dunavska 1c, 78000, Banja Luka, Republic of Srpska
| | - M. Dodevska
- Institute of Public Health of Serbia “Dr Milan Jovanovic Batut”, Dr Subotića 5, 11000, Belgrade, Republic of Serbia
| | - T. Stanojković
- Institute for Oncology and Radiology of Serbia, Pasterova 11, 11000, Belgrade, Republic of Serbia
| | - T. Marinković
- Institute of Public Health Kragujevac, Nikole Pašića 1, 34000, Kragujevac, Republic of Serbia
| | - Č. Jelić
- Institute of Public Health Kragujevac, Nikole Pašića 1, 34000, Kragujevac, Republic of Serbia
| | - T. Kundaković-Vasović
- Department of Pharmacognosy, University of Belgrade-Faculty of Pharmacy, Vojvode Stepe 450, 11322, Belgrade, Republic of Serbia
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Petrovic J, Fernandes Â, Stojković D, Soković M, Barros L, Ferreira I, Shekhar A, Glamočlija J. A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/144836] [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] Open
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Song Z, He M, Zhao R, Qi L, Chen G, Yin WB, Li W. Molecular Evolution of Lysine Biosynthesis in Agaricomycetes. J Fungi (Basel) 2021; 8:37. [PMID: 35049977 PMCID: PMC8779187 DOI: 10.3390/jof8010037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/29/2021] [Accepted: 12/29/2021] [Indexed: 11/16/2022] Open
Abstract
As an indispensable essential amino acid in the human body, lysine is extremely rich in edible mushrooms. The α-aminoadipic acid (AAA) pathway is regarded as the biosynthetic pathway of lysine in higher fungal species in Agaricomycetes. However, there is no deep understanding about the molecular evolutionary relationship between lysine biosynthesis and species in Agaricomycetes. Herein, we analyzed the molecular evolution of lysine biosynthesis in Agaricomycetes. The phylogenetic relationships of 93 species in 34 families and nine orders in Agaricomycetes were constructed with six sequences of LSU, SSU, ITS (5.8 S), RPB1, RPB2, and EF1-α datasets, and then the phylogeny of enzymes involved in the AAA pathway were analyzed, especially homocitrate synthase (HCS), α-aminoadipate reductase (AAR), and saccharopine dehydrogenase (SDH). We found that the evolution of the AAA pathway of lysine biosynthesis is consistent with the evolution of species at the order level in Agaricomycetes. The conservation of primary, secondary, predicted tertiary structures, and substrate-binding sites of the enzymes of HCS, AAR, and SDH further exhibited the evolutionary conservation of lysine biosynthesis in Agaricomycetes. Our results provide a better understanding of the evolutionary conservation of the AAA pathway of lysine biosynthesis in Agaricomycetes.
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Affiliation(s)
- Zili Song
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Z.S.); (M.H.); (R.Z.)
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Maoqiang He
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Z.S.); (M.H.); (R.Z.)
| | - Ruilin Zhao
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Z.S.); (M.H.); (R.Z.)
| | - Landa Qi
- Henan Academy of Science Institute of Biology, Zhengzhou 450008, China; (L.Q.); (G.C.)
| | - Guocan Chen
- Henan Academy of Science Institute of Biology, Zhengzhou 450008, China; (L.Q.); (G.C.)
| | - Wen-Bing Yin
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Z.S.); (M.H.); (R.Z.)
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Wei Li
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Z.S.); (M.H.); (R.Z.)
- Savaid Medical School, University of Chinese Academy of Sciences, Beijing 100049, China
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Evaluation of Nutritional Ingredients, Biologically Active Materials, and Pharmacological Activities of Stropharia rugosoannulata Grown under the Bamboo Forest and in the Greenhouse. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5478227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Evaluations of the nutritional ingredients, biologically active materials, and pharmacological activities (antibacterial and antioxidant) of two types of Stropharia rugosoannulata, grown under the bamboo forest and in the greenhouse, respectively, were carried out in this study. The nutritional ingredient tests included moisture, ash, crude protein, crude fat, crude fiber, total carbohydrates, total sugar, mineral elements, vitamins, and amino acids. The biologically active material assays included total flavonoids, total polysaccharides, total triterpenoids, and reducing sugars. In addition, a broth microdilution susceptibility test was performed to evaluate antibacterial activity. The antioxidant activity was measured by ABTS+ radical scavenging, ferric-reducing power, and β-carotene bleaching assays. Results showed that two types of S. rugosoannulata were rich in protein, carbohydrate, fiber, mineral, B-group vitamins, polysaccharides, triterpenoids, and reducing sugars, with low content of fat and low Na/K ratio. Besides, they were effective in antibacterial and antioxidant activities, while S. Rugosoannulata grown under the bamboo forest was better than the greenhouse one in some respects such as higher content of protein, calcium, selenium, nicotinic acid, folic acid, polysaccharides and triterpenoids, and stronger antibacterial and antioxidant activities. They were appropriate for functional food and nutritional supplements, especially bamboo forest.
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Song Z, Zhao R, Zhang H, Wei P, Qi L, Chen G, Yin WB, Li W. Rapid and Accurate Screening of Lysine-Producing Edible Mushrooms via the Homocitrate Synthase Gene as a Universal Molecular Marker. ACS OMEGA 2021; 6:26910-26918. [PMID: 34693112 PMCID: PMC8529607 DOI: 10.1021/acsomega.1c03175] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Indexed: 06/13/2023]
Abstract
Edible mushrooms are important nutraceutical sources of foods and drugs, which can produce various nutritional ingredients including all essential amino acids. The method of rapid screening for the strains producing specific functional components is very indispensable. Homocitrate synthase is one of the key enzymes in the α-aminoadipate pathway for lysine biosynthesis and has preferable sequence conservation in Agaricales. Based on the blast of homocitrate synthase homologous genes of strains of Agaricales, we achieved combinations of degenerate primers as molecular markers to rapidly screen the lysine-producing edible mushrooms. The experimental results revealed that the consistency between PCR amplification and HPLC analysis attained 82 and 75% in strains of Agaricales and Polyporales, respectively. The finding showed that the molecular marker has higher universality for screening edible mushroom resources of Agaricales. This PCR-based approach shows excellent potential in evaluating and discriminating edible wild-grown mushrooms with high lysine content in Agaricales.
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Affiliation(s)
- Zili Song
- State
Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Ruilin Zhao
- State
Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Hongjiao Zhang
- State
Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Penglin Wei
- State
Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Landa Qi
- Henan
Academy of Science Institute of Biology, Zhengzhou 450008, China
| | - Guocan Chen
- Henan
Academy of Science Institute of Biology, Zhengzhou 450008, China
| | - Wen-Bing Yin
- State
Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
| | - Wei Li
- State
Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China
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Ramle NA, Zulkurnain M, Ismail Fitry MR. Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs. INTERNATIONAL FOOD RESEARCH JOURNAL 2021. [DOI: 10.47836/ifrj.28.5.03] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, except for the king oyster mushroom which reduced the hardness of the reduced-fat meatballs. The redness of the reduced-fat meatballs was comparable with the control, but reduced in yellowness and lightness. Most of the reduced-fat meatballs had better sensory characteristics as compared to the control, in particular, the meatballs with shiitake mushroom. In conclusion, all the mushrooms tested have the potential to be used as a full fat replacer in meatballs, except for king oyster mushroom which reduced the texture quality of the reduced-fat meatballs.
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Salihović M, Pazalja M, Huremović M, Ajanović A, Tahirović I. Chemical Ingredients of Fresh and Dry Wild Mushrooms from Bosnia and Herzegovina. ASIAN JOURNAL OF PHARMACEUTICAL RESEARCH AND HEALTH CARE 2021. [DOI: 10.18311/ajprhc/2021/27646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
<p>Many species of wild mushrooms are used as a delicacy in the diet, but data on their nutritional value and the effects of their storage on nutritional values are rare. The aim of this study was to determine the content of Free Amino Acids (FAAs), total carbohydrates, vitamin C, and total anthocyanins in six wild mushroom species collected in Bosnia and Herzegovina. Results showed that the drying of mushrooms does not have much influence on the presence of essential and non-essential amino acids. Mushrooms are an excellent source of amino acids whether they are fresh or dry. The total carbohydrate content varied between 12.25-62.75 mg g<sup>-1</sup> for fresh mushroom extracts and 40.98-167.24 mg g<sup>-1</sup> for dry mushroom extracts. The total carbohydrate content in dry mushrooms is significantly higher than in extracts of fresh mushrooms. The vitamin C content of mushrooms varied between 0.02-1.95 mg g<sup>-1</sup> for fresh mushrooms and 0.0-0.63 mg g<sup>-1</sup> for dry mushrooms. A lower vitamin C content was found in dry mushrooms, which can be affected by the method of drying mushrooms. The total anthocyanins content varied between 0.39-0.66 mg CGE mL<sup>-1</sup> for fresh mushroom extracts and 0.10-0.19 mg CGE mL<sup>-1</sup> for dry mushroom extracts. Lower total anthocyanins content was found in dry mushroom extracts, probably due to the destruction of anthocyanins by drying. Our research shows that selected wild edible mushrooms, fresh and dry, have considerable nutritional potential. However, further research is needed on both other nutrients and anti-nutrients in these mushrooms to support their nutritional dominance.</p>
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Healthy function and high valued utilization of edible fungi. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.04.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Al-Obaidi JR, Jambari NN, Ahmad-Kamil EI. Mycopharmaceuticals and Nutraceuticals: Promising Agents to Improve Human Well-Being and Life Quality. J Fungi (Basel) 2021; 7:jof7070503. [PMID: 34202552 PMCID: PMC8304235 DOI: 10.3390/jof7070503] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/19/2023] Open
Abstract
Fungi, especially edible mushrooms, are considered as high-quality food with nutritive and functional values. They are of considerable interest and have been used in the synthesis of nutraceutical supplements due to their medicinal properties and economic significance. Specific fungal groups, including predominantly filamentous endophytic fungi from Ascomycete phylum and several Basidiomycetes, produce secondary metabolites (SMs) with bioactive properties that are involved in the antimicrobial and antioxidant activities. These beneficial fungi, while high in protein and important fat contents, are also a great source of several minerals and vitamins, in particular B vitamins that play important roles in carbohydrate and fat metabolism and the maintenance of the nervous system. This review article will summarize and discuss the abilities of fungi to produce antioxidant, anticancer, antiobesity, and antidiabetic molecules while also reviewing the evidence from the last decade on the importance of research in fungi related products with direct and indirect impact on human health.
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Affiliation(s)
- Jameel R. Al-Obaidi
- Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim 35900, Perak, Malaysia
- Correspondence: (J.R.A.-O.); (N.N.J.)
| | - Nuzul Noorahya Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (J.R.A.-O.); (N.N.J.)
| | - E. I. Ahmad-Kamil
- Malaysian Nature Society (MNS), JKR 641, Jalan Kelantan, Bukit Persekutuan, Kuala Lumpur 50480, Malaysia;
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Overcoming Tribal Boundaries: The Biocultural Heritage of Foraging and Cooking Wild Vegetables among Four Pathan Groups in the Gadoon Valley, NW Pakistan. BIOLOGY 2021; 10:biology10060537. [PMID: 34203868 PMCID: PMC8232688 DOI: 10.3390/biology10060537] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/31/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022]
Abstract
The foraging and consumption of wild food plants is a long-standing tradition in many parts of the world and their importance in promoting food security has become more widely debated in recent years. The current study aimed to document, analyze, and interpret the traditional knowledge of non-cultivated vegetables among four Pathan tribes (Alisher Khel, Hadarzai, Haji Khel, and Umarzai) living in the Gadoon Valley, Swabi District, Khyber Pakhtunkhwa, NW Pakistan, and to evaluate how these practices vary among the considered tribal communities. A total of 104 informants were interviewed via a semi-structured, open-ended questionnaire and group discussions. The field survey was conducted from October 2018 to November 2020. Information about local names, growth habit, used plant parts, food/cooking details, medicinal perceptions, availability season, and market prices were collected. The field survey recorded 51 non-cultivated vegetables belonging to 24 botanical families, for which the frequently used plant parts included young leaves, stems, and flowers. The greatest number of use reports was recorded for Colocasia and the highest cultural index value was recorded for Rumex dentatus; the dominant botanical families were Asteraceae and Fabaceae (six species each). Seven species were found to be sold at local and regional markets. Cross-cultural analysis among the four considered tribes showed that the largest number of species was reported by members of the Hadarzai and Umarzai tribes, although most of the quoted wild vegetables were homogenously gathered among all considered communities, with some more idiosyncratic plant uses among the Umarzai group, who have likely been less affected by the erosion of traditional knowledge or possibly have had less access to traded cultivated vegetables. The novelty of the data was assessed by comparing it with the previously published wild food ethnobotanical literature of Pakistan, which showed fifteen new wild vegetables not yet reported in the NW of the country. The recorded food biocultural heritage should be seriously considered in future local development projects aimed at fostering environmental sustainability and food security.
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Xia R, Wang L, Xin G, Bao X, Sun L, Xu H, Hou Z. Preharvest and postharvest applications of 1-MCP affect umami taste and aroma profiles of mushrooms (Flammulina velutipes). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111176] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Affiliation(s)
| | - Aneeqa Ghafoor
- Department of Botany, University of the Punjab, Lahore, Pakistan
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