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Jiang X, Liu Y, Liu L, Bai F, Wang J, Xu H, Dong S, Jiang X, Wu J, Zhao Y, Xu X. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids. Food Chem X 2024; 23:101612. [PMID: 39113737 PMCID: PMC11305003 DOI: 10.1016/j.fochx.2024.101612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 06/28/2024] [Accepted: 07/01/2024] [Indexed: 08/10/2024] Open
Abstract
This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3-6 weeks, the physicochemical properties of caviar in the LVEF treatment group are better than those in the control group. The results of two-dimensional gas chromatography-time-of-flight mass spectrometry showed that the contents of hexanal, nonanal, (E,Z)-2,6-nonadienal, (E)-2-octenal and 1-octene-3-one related to the characteristic flavor of caviar (sweet, fruity and green) increased significantly. The lipidomics results indicated that the effects of LVEF on caviar mainly involve glycerophospholipid metabolism, linoleic acid metabolism, and α-Linolenic acid metabolism. Methanophosphatidylcholine (15:0/18:1), phosphatidylcholine (18:0/20:5), and phosphatidylcholine (18,1e/22:6) were significantly correlated with odor formation. Therefore, low-voltage electrostatic field treatment preserved the quality and enhanced the flavor of sturgeon caviar. This study provided a new theoretical basis for the preservation of sturgeon caviar.
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Affiliation(s)
- Xinyu Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yihuan Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, 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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Lan T, Duan G, Qi Y, Almezgagi M, Fan G, Ma Y. Exploration of chemical compositions in different germplasm wolfberry using UPLC-MS/MS and evaluation of the in vitro anti-inflammatory activity of quercetin. Front Pharmacol 2024; 15:1426944. [PMID: 39027334 PMCID: PMC11255399 DOI: 10.3389/fphar.2024.1426944] [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: 05/02/2024] [Accepted: 06/13/2024] [Indexed: 07/20/2024] Open
Abstract
Wolfberry, esteemed as a traditional Chinese medicinal material and functional food, is replete with nutrients and boasts a diverse array of health benefits, including hypoglycemic, antitumor, antioxidant, anti-inflammatory, and immune-enhancing properties. Notably, inflammation is a pivotal factor in the onset and progression of numerous diseases. Despite this, there is a paucity of research on the comprehensive evaluation of the components found in different wolfberries, and the exploration of their primary active components is limited. To address this issue, we conducted a comprehensive targeted metabolomics analysis, employing statistical methods such as principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), KEGG pathway analysis, and volcano plots to delineate the compositional differences among red, black, and yellow wolfberries. Furthermore, we investigated the anti-inflammatory effects of their primary components through in vitro experiments. Our analysis revealed a total of 1,104 chemical compositions in the three wolfberries, with alkaloids, phenolic acids, flavonoids, and lipids being the predominant nutritional components. KEGG enrichment analysis indicated that these compositions were primarily involved in the biosynthesis of secondary metabolites, ABC transport, and galactose metabolism pathway. Moreover, our study demonstrated that quercetin exhibited dose-dependent anti-inflammatory activity in LPS-stimulated HUVECs. It effectively inhibited the production of inflammatory factors such as TNF-α, MCP-1, and IL-1β, while also down-regulating the gene and protein expression levels of ICAM-1 and VCAM-1. In conclusion, our findings indicate that there are variations in compositions among the three wolfberries, with flavonoids being the most abundant, and in vitro studies also confirmed the anti-inflammatory potential of quercetin. It is worth noting that Lycium ruthenicum contains higher levels of antioxidant components and possesses greater nutritional value, providing valuable insights for the future development and utilization of the three wolfberries.
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Affiliation(s)
- Tian Lan
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
- College of Medical, Qinghai University, Xining, China
- College of Tibetan Medicine, Qinghai University, Xining, China
| | - Guozhen Duan
- College of Agriculture and Forestry, Qinghai University, Xining, China
| | - Youchao Qi
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
- College of Medical, Qinghai University, Xining, China
- College of Tibetan Medicine, Qinghai University, Xining, China
| | - Maged Almezgagi
- High-altitude Medical Research Center, the Key Laboratory of High-altitude Medical Application of Qinghai Province, Department of Immunology, Medical College of Qinghai University, Xining, China
| | - Guanghui Fan
- College of Agriculture and Forestry, Qinghai University, Xining, China
| | - Yonggui Ma
- Key Laboratory of Medicinal Animal and Plant Resources of Qinghai Tibetan Plateau, Qinghai Normal University, Xining, China
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4
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Oh M, Ju JH, Ju S. What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms ( Pleurotus citrinopileatus)? Foods 2024; 13:2061. [PMID: 38998573 PMCID: PMC11241075 DOI: 10.3390/foods13132061] [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: 04/28/2024] [Revised: 06/14/2024] [Accepted: 06/18/2024] [Indexed: 07/14/2024] Open
Abstract
The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences.
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Affiliation(s)
- Minji Oh
- Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA, Eumseong 27709, Chungbuk, Republic of Korea
| | - Jin-Hee Ju
- Department of Green Convergence Technology, College of Science and Technology, Konkuk University, Chungju-si 27478, Chungbuk, Republic of Korea
| | - Seyoung Ju
- Department of Food & Nutrition, College of Biomedical and Health Science, Konkuk University, Chungju-si 27478, Chungbuk, Republic of Korea
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Gebru H, Faye G, Belete T. Antioxidant capacity of Pleurotus ostreatus (Jacq.) P. Kumm influenced by growth substrates. AMB Express 2024; 14:73. [PMID: 38878132 PMCID: PMC11180080 DOI: 10.1186/s13568-024-01698-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 04/08/2024] [Indexed: 06/19/2024] Open
Abstract
Functional constituents are the main concern in food production and consumption. Because foods rich in functional constituents have antioxidant capacity and are important in keeping consumers healthy. Pleurotus ostreatus is among foods rich in functional constituents. However, its functional constituents are affected by various factors. This study compared the antioxidant capacity of P. ostreatus grown on different substrates: straws of tef (Trt1), barley (Trt2), and wheat (Trt3), husks of faba bean (Trt4), and field pea (Trt5), sawdust (Trt6), and the mixture of the above with 1:1 w/w (Trt7). Trt7 had significantly higher radical scavenging activity (RSA) (73.27%), vitamin C (10.61 mg/100 g), and vitamin D (4.92 mg/100 g) compared to other treatments. Whereas the lowest values of RSA (44.24%), vitamin C (5.39 mg/100 g), and vitamin D (1.21 mg/100 g) were found in Trt2. The results indicated that mixed substrate may be a good growth substrate for functionally beneficial P. ostreatus and could be a promising source of natural antioxidants.
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Affiliation(s)
- Hailu Gebru
- Department of Horticulture, College of Agriculture and Natural Resources, Salale University, P.O. Box 245, Fiche, Ethiopia.
| | - Gezahegn Faye
- Department of Chemistry, College of Natural Science, Salale University, P.O. Box 245, Fiche, Ethiopia
| | - Tolosa Belete
- Department of Biology, College of Natural Science, Salale University, P.O. Box 245, Fiche, Ethiopia
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Fu J, Zhang E, Yu W, Wang W, Sun Y, Dong L, Zhang Y, Sun G, Li Z, Luo Q, Yang J. Comparative Analysis of the Biochemical Composition, Amino Acid, and Fatty Acid Contents of Diploid, Triploid, and Tetraploid Crassostrea gigas. Molecules 2024; 29:2671. [PMID: 38893545 PMCID: PMC11173691 DOI: 10.3390/molecules29112671] [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: 04/25/2024] [Revised: 06/01/2024] [Accepted: 06/01/2024] [Indexed: 06/21/2024] Open
Abstract
Tetraploid oysters are artificially produced oysters that do not exist in nature. The successful breeding of 100% triploid oysters resolved the difficulties of traditional drug-induced triploids, such as the presence of drug residues and a low triploid induction rate. However, little is known concerning the biochemical composition and nutrient contents of such tetraploids. Therefore, we investigated compositional differences among diploid, triploid, and tetraploid Crassostrea gigas as well as between males and females of diploids and tetraploids. The findings indicated that glycogen, EPA, ∑PUFA, and omega-3 contents were significantly higher in triploid oysters than in diploids or tetraploids; tetraploid oysters had a significantly higher protein content, C14:0, essential amino acid, and flavor-presenting amino acid contents than diploids or triploids. For both diploid and tetraploids, females had significantly higher levels of glutamate, methionine, and phenylalanine than males but lower levels of glycine and alanine. In addition, female oysters had significantly more EPA, DHA, omega-3, and total fatty acids, a result that may be due to the fact that gonadal development in male oysters requires more energy to sustain growth, consumes greater amounts of nutrients, and accumulates more proteins. With these results, important information is provided on the production of C. gigas, as well as on the basis and backing for the genetic breeding of oysters.
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Affiliation(s)
- Jingjing Fu
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
| | - Enshuo Zhang
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
| | - Wensong Yu
- Yantai Marine Economic Research Institute, Yantai 264003, China;
| | - Weijun Wang
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China;
| | - Youmei Sun
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
| | - Luyao Dong
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China;
| | - Yousen Zhang
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
| | - Guohua Sun
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
| | - Zan Li
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
| | - Qihao Luo
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China;
| | - Jianmin Yang
- School of Agriculture, Ludong University, Yantai 264025, China; (J.F.); (E.Z.); (Y.S.); (Y.Z.); (G.S.); (Z.L.)
- Yantai Haiyu Marine Technology Co., Ltd., Yantai 264000, China;
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7
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Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [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: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
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Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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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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9
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Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [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: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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10
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Chen Q, Fu Y, Heng W, Yu S, Xie F, Dong F, Lin Z, Dai W, Fu H. Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea. Food Chem X 2024; 21:101143. [PMID: 38312489 PMCID: PMC10837478 DOI: 10.1016/j.fochx.2024.101143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/07/2023] [Accepted: 01/11/2024] [Indexed: 02/06/2024] Open
Abstract
Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste and liquor color. Sensory evaluation showed that re-rolling significantly weakened the astringency taste and improved the redness and luminance of liquor. With re-rolling, the color attributes of a* and L* and the contents of theaflavins and thearubigins were significantly improved. Metabolomics analysis showed that the contents of 110 non-volatile compounds were significantly different among black teas with different rolling treatments. In summary, re-rolling accelerated the oxidation of polyphenols into pigments, the hydrolysis of proteins into amino acids, and the metabolism of alkaloids, organic acids, glycosidically-bound volatiles, and lipids during the fermentation period. Our study provided a novel and simple way to improve black tea quality.
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Affiliation(s)
- Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
| | - Ying Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
| | - Wenting Heng
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
| | - Shuai Yu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China
| | - Feng Xie
- Horticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang County, Nanchang, Jiangxi Province 330200, China
| | - Fang Dong
- Horticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang County, Nanchang, Jiangxi Province 330200, China
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China
| | - Weidong Dai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China
| | - Haihui Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
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11
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Lv Y, Bai X, Zhao H, Xu Y, Li J, Li X. Flavor characteristics of large yellow croaker soup served with different dried edible fungi. Food Chem X 2024; 21:101059. [PMID: 38292677 PMCID: PMC10825316 DOI: 10.1016/j.fochx.2023.101059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 12/02/2023] [Accepted: 12/07/2023] [Indexed: 02/01/2024] Open
Abstract
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.
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Affiliation(s)
| | | | - Honglei Zhao
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Institute of Ocean Research, Bohai University, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China
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12
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Lin Y, Ma Y, Ye J. A modified Prussian blue biosensor with improved stability based on the use of self-assembled monolayers and polydopamine for quantitative L-glutamate detection. Mikrochim Acta 2024; 191:207. [PMID: 38499896 DOI: 10.1007/s00604-024-06295-3] [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: 12/20/2023] [Accepted: 03/03/2024] [Indexed: 03/20/2024]
Abstract
A miniature L-glutamate (L-Glu) biosensor is described based on Prussian blue (PB) modification with improved stability by using self-assembled monolayers (SAMs) technology and polydopamine (PDA). A gold microelectrode (AuME) was immersed in NH2(CH2)6SH-ethanol solution, forming well-defined SAMs via thiol-gold bonding chemistry which increased the number of deposited Prussian blue nanoparticles (PBNPs) and confined them tightly on the AuME surface. Then, dopamine solution was dropped onto the PBNPs surface and self-polymerized into PDA to protect the PB structure from destruction. The PDA/PB/SAMs/AuME showed improved stability through CV measurements in comparison with PB/AuME, PB/SAMs/AuME, and PDA/PB/AuME. The constructed biosensor achieved a high sensitivity of 70.683 nA µM-1 cm-2 in the concentration range 1-476 µM L-Glu with a low LOD of 0.329 µM and performed well in terms of selectivity, reproducibility, and stability. In addition, the developed biosensor was successfully applied to the determination of L-Glu in tomato juice, and the results were in good agreement with that of high-performance liquid chromatography (HPLC). Due to its excellent sensitivity, improved stability, and miniature volume, the developed biosensor not only has a promising potential for application in food sample analysis but also provides a good candidate for monitoring L-Glu level in food production.
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Affiliation(s)
- Ye Lin
- College of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, 510641, People's Republic of China
| | - Ying Ma
- College of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, 510641, People's Republic of China.
| | - Jianshan Ye
- College of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, 510641, People's Republic of China.
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13
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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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14
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Amado NJ, Hanselman EC, Harmon CP, Deng D, Alarcon SM, Sharples AA, Breslin PAS. Ribonucleotides differentially modulate oral glutamate detection thresholds. Chem Senses 2024; 49:bjad049. [PMID: 38197318 PMCID: PMC10824162 DOI: 10.1093/chemse/bjad049] [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: 06/28/2023] [Indexed: 01/11/2024] Open
Abstract
The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.
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Affiliation(s)
- Nicholas J Amado
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Emily C Hanselman
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Caroline P Harmon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Daiyong Deng
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Suzanne M Alarcon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- AUGenomics, 9276 Scranton Rd, Suite 200, San Diego, CA 92121, United States
| | - Ashley A Sharples
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Ocean University Medical Center, 425 Jack Martin Blvd, Brick, NJ 08724, United States
| | - Paul A S Breslin
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, United States
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15
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Xue J, Liu P, Feng L, Zheng L, Gui A, Wang X, Wang S, Ye F, Teng J, Gao S, Zheng P. Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis. Food Chem X 2023; 20:100943. [PMID: 38144758 PMCID: PMC10740047 DOI: 10.1016/j.fochx.2023.100943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 12/26/2023] Open
Abstract
Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, and the effects of the three fixation methods on the chemical characteristics of straight-shaped green teas (GTs) were studied by widely targeted metabolomic analysis. 1001 non-volatile substances was identified, from which 97 differential metabolites were selected by the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2(fold change)| > 1. Correlation analysis indicated that 14 taste-active metabolites were the major contributors to the taste differences between differently processed GTs. High-temperature fixation induces protein oxidation or degradation, γ-glutamyl peptide transpeptidation, degradation of flavonoid glycosides and epimerization of cis-catechins, resulting in the accumulation of amino acids, peptides, flavonoids and trans-catechins, which have flavor characteristics such as umami, sweetness, kokumi, bitterness and astringency, thereby affecting the overall taste of GTs. These findings provided a scientific basis for the directional processing technology of high-quality green tea.
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Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Panpan Liu
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Lin Feng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Lin Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Anhui Gui
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Xueping Wang
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Shengpeng Wang
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Fei Ye
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Jing Teng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Shiwei Gao
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Pengcheng Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
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16
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Zhou X, Obel HO, Liu S, Yang Y, Liu J, Zhuang Y. Comparative Analysis of Metabolic Variation in Eggplant Fruit of Different Varieties Reveals Metabolites Important for Quality Traits. Foods 2023; 12:4383. [PMID: 38137187 PMCID: PMC10742729 DOI: 10.3390/foods12244383] [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: 11/05/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Eggplant is one of the most important vegetable crops worldwide and has been considered to have great antioxidant activity. However, little information is available about the primary metabolic composition of the nutritional values of eggplant. Using a widely targeted metabolome approach, the current study investigated primary metabolic variation in 13 eggplant varieties with different morphologies. A total of 503 primary metabolites (amino acids, lipids, nucleotides, organic acids, vitamin, saccharides, and alcohols) and 170 phenolic acids were detected, among which 211 metabolites were differently accumulated. Metabolic pathway analysis of the differential metabolites revealed the significant enrichment of phenylpropanoid biosynthesis, arginine biosynthesis, alpha-linolenic acid metabolism, and linoleic acid metabolism. The higher levels of amino acids and lipids were related to the umami, soft, and waxy taste of eggplant fruit. The present work substantially contributes to the knowledge of primary metabolite compositions regarding fruit-eating quality and provides useful information for the future breeding of eggplant.
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Affiliation(s)
- Xiaohui Zhou
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Hesbon Ochieng Obel
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Songyu Liu
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Yan Yang
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Jun Liu
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
| | - Yong Zhuang
- Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.Z.); (H.O.O.); (S.L.); (Y.Y.); (J.L.)
- Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, China
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17
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Botella-Martínez C, Muñoz-Tebar N, Lucas-González R, Pérez-Álvarez JA, Fernández-López J, Viuda-Martos M. Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types. Foods 2023; 12:3591. [PMID: 37835245 PMCID: PMC10572391 DOI: 10.3390/foods12193591] [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: 09/12/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55-61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers.
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Affiliation(s)
| | | | | | | | | | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Miguel Hernández University, 03312 Alicante, Spain; (C.B.-M.); (N.M.-T.); (R.L.-G.); (J.A.P.-Á.); (J.F.-L.)
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18
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Zhu J, Zhou L, Yao J, Hu Y, Li Z, Liu J, Marchioni E. Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes. Molecules 2023; 28:6009. [PMID: 37630261 PMCID: PMC10458448 DOI: 10.3390/molecules28166009] [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: 07/09/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.
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Affiliation(s)
- Jinrui Zhu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Yueqi Hu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Zhenghui Li
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 Route du Rhin, 67400 Illkirch, France;
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19
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Yang Z, Zhu S, Wang X, Chen C, Huang D, Feng J. Nitric oxide modulates folate-mediated one-carbon metabolism and mitochondrial energy levels of peaches during cold storage. Front Nutr 2023; 10:1184736. [PMID: 37215226 PMCID: PMC10196066 DOI: 10.3389/fnut.2023.1184736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 04/14/2023] [Indexed: 05/24/2023] Open
Abstract
Folate-mediated one-carbon metabolism (FOCM) is closely associated with postharvest preservation. This study investigated the effects of exogenous nitric oxide (NO) on FOCM, storage quality, energy metabolism, and mitochondrial membrane integrity in cold-storage peach fruit. In this experiment, peaches were soaked with 1.5 mmol L-1S-nitrosoglutathione (GSNO) as NO donor, and the negative treatment (NT) solution containing 5 μmol L-1 carboxy-PTIO (c-PTIO, NO scavenger), 200 μmol L-1 NG-Nitro-L-arginine methyl ester (L-NAME, NO synthase-like enzyme inhibitor), and 200 μmol L-1 sodium tungstate dihydrate (nitrate reductase inhibitor) and stored at 0°C. The results showed that NO decreased the activity of S-adenosylmethionine synthase and S-adenosylhomocysteine hydrolase and increased the activity of methionine sulfoxide reductase A, as well as the content of N5-methyl-THF, the ratio of tetrahydrofolate (THF), homocysteine, methionine, S-adenosylmethionine (SAM), and SAM to S-adenosylhomocysteine compared with the control, indicating that NO effectively increased FOCM flux by affecting the activity of FOCM enzymes. Meanwhile, NO increased the activities of H+-ATPase, Ca2+-ATPase, cytochrome c oxidase, succinate dehydrogenase, and the contents of adenosine triphosphate and adenosine diphosphate, and maintained high energy charge in peaches during storage. NO retarded the increase in mitochondrial permeability transition, reactive oxygen species content, and the decrease in mitochondrial membrane fluidity, membrane potential, and swelling. NT treatment exhibited the opposite results. In conclusion, these results suggested that NO could induce the accumulation of folate and FOCM flux and maintain mitochondrial energy levels, which might be responsible for maintaining the quality of peaches during cold storage.
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Affiliation(s)
- Zhifeng Yang
- Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Crops, Department of Horticulture, Agricultural College, Shihezi University, Shihezi, China
| | - Shuhua Zhu
- Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Crops, Department of Horticulture, Agricultural College, Shihezi University, Shihezi, China
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Xiaoyu Wang
- Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Crops, Department of Horticulture, Agricultural College, Shihezi University, Shihezi, China
| | - Changbao Chen
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Dandan Huang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian, China
| | - Jianrong Feng
- Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization of Xinjiang Production and Construction Crops, Department of Horticulture, Agricultural College, Shihezi University, Shihezi, China
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20
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Yu Y, Jiang S, Cui Z, Zhang N, Li M, Liu J, Meng H, Wang S, Zhang Y, Han J, Sun X, Zhao W, Liu Y. Bimetallic bionic taste sensor for perception of the synergistic effect of umami substances. Biosens Bioelectron 2023; 234:115357. [PMID: 37149968 DOI: 10.1016/j.bios.2023.115357] [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: 03/01/2023] [Revised: 04/22/2023] [Accepted: 04/26/2023] [Indexed: 05/09/2023]
Abstract
Synergistic effect is one of the main properties of umami substances, elucidating the synergistic effect of umami is of great significance in the food industry. In this study, a bimetallic bionic taste sensor was developed to evaluate the synergistic effect of umami substances based on the perceptual mechanism of the human taste system. The Venus flytrap domain of T1R1 which is in charge of recognizing umami ligands was employed as the sensing element and self-assembled on the bimetallic nanomaterial (MoS2-PtPd) by Au-S bonding, the binding of receptors and ligands is characterized by changes of electrical signals. The sensor had good linearity (R2 > 0.99) and wide detection range in the detection of different kinds of umami substances (amino acids, nucleotides, organic acids, umami peptides) with detection limits as low as 0.03 pM. Comparing with electronic tongues, the sensor owned multiple characteristics of human taste system and could recognize the presence of synergistic effect of umami substances in a variety of real samples. Moreover, the differences in synergistic effect at different concentrations and ratios were also explored, the findings showed that the synergistic effect was more obvious at lower concentrations and balanced ratios of multiple umami substances added. The strategy would afford a promising platform for in-depth research on the mechanism of synergistic effect and multifunctional industrial applications.
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Affiliation(s)
- Yanyang Yu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Shui Jiang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Ninglong Zhang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mingyang Li
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Jing Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Hengli Meng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Shengnan Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China
| | - Jie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China
| | - Wenping Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China.
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21
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Fabrication of nitrogen-doped graphene quantum dots based fluorescent probe and its application for simultaneous, sensitive and selective detection of umami amino acids. Food Chem 2023; 404:134509. [DOI: 10.1016/j.foodchem.2022.134509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/13/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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22
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Jeong JY, Bae M, Kim MJ, Jang HY, Jung S, Lee JH, Hwang IM. Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MS. ACS OMEGA 2023; 8:3896-3904. [PMID: 36743029 PMCID: PMC9893261 DOI: 10.1021/acsomega.2c06303] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 12/16/2022] [Indexed: 06/18/2023]
Abstract
Kimchi is a traditional Korean salted spontaneous lactic acid bacteria (LAB)-fermented food made using various vegetables. Organic acids, free sugars, and amino acids are key metabolites produced during LAB fermentation that determine the taste and quality of kimchi. However, each metabolite is typically analyzed using an independent analytical method, which is time-consuming and expensive. Therefore, in this study, we developed a method based on LC-Q-Orbitrap MS using which 20 types of representative fermented kimchi metabolites were selected and simultaneously analyzed within 10 min. The established method was validated, and its detection and quantification limits, linearity, precision, and accuracy were found to satisfy the Association of Official Agricultural Chemists (AOAC) validation guidelines. The 20 metabolites were simultaneously extracted from kimchi with different degrees of fermentation and quantitatively analyzed using LC-Q-Orbitrap MS. These results were analyzed using linear discriminant analysis and heat mapping, and the metabolites were grouped into early, middle, and late stages of fermentation. Malic acid (6.518-7.701 mMol) was only present in the initial stage of fermentation, and l-phenylalanine rapidly increased from the middle stage (2.180 mMol) to late stage (4.770 mMol). Lactic acid, which is representative of the sour taste of kimchi, was detected in the middle stage and increased rapidly up to 74.452 mMol in the late stage. In summary, in this study, 20 major kimchi metabolites were accurately analyzed within 10 min and grouped based on the degree of fermentation. Therefore, the method established in this study accurately and rapidly provides information on kimchi consumption and fermentation that could be highly valuable to the kimchi industry and kimchi consumers.
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23
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Non-thermal treatments for the control of endogenous formaldehyde from Auricularia auricula and their effects on its nutritional characteristics. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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24
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Zeng Z, Wang J, Wen X, Wang Y, Li X, Liu D, Geng F. Metabolomic analysis provides insights into the mechanism of color and taste changes in Dictyophora indusiata fruiting bodies under different drying processes. Food Res Int 2022; 162:112090. [PMID: 36461398 DOI: 10.1016/j.foodres.2022.112090] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/17/2022] [Accepted: 10/27/2022] [Indexed: 11/07/2022]
Abstract
In this study, we systematically assessed how the morphology and texture of edible fruiting bodies of D. indusiata (EFD) varied under three drying techniques: vacuum freeze drying (FD), vacuum drying (VD), and hot air drying (HD). It was discovered that freeze-dried EFD samples (FD-EFD) had an intact microstructure, and thus, a good appearance, textural characteristics, and rehydration properties. Quantitative metabolomic analysis revealed 801 metabolites, where 236 211 metabolites were significantly different in abundance in the comparison of hot-air dried EFD samples (HD-EFD) versus FD-EFD and vacuum-dried EFD samples (VD-EFD) versus FD-EFD, respectively. VD and HD significantly affected the abundance of taste-related compounds and resulted in the improvement of EFD's umami. The acidity of EFD is provided by organic acids produced through the tricarboxylic acid cycle. The browning of HD-EFD was caused by Maillard reactions, oxidative degradation of ascorbic acid, and endogenous enzymatic browning process dominated by the phenylalanine metabolic pathway. The metabolomic analysis provides new insights into changes in EFD by different drying processes.
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Affiliation(s)
- Zhen Zeng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
| | - Xuefei Wen
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Yi Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xiang Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Dayu Liu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China.
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25
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Xu P, Liu L, Liu K, Wang J, Gao R, Zhao Y, Bai F, Li Y, Wu J, Zeng M, Xu X. Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels. Food Chem X 2022; 17:100534. [DOI: 10.1016/j.fochx.2022.100534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 11/02/2022] [Accepted: 12/01/2022] [Indexed: 12/05/2022] Open
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26
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The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation. Food Res Int 2022; 162:112095. [DOI: 10.1016/j.foodres.2022.112095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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28
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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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29
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Zhao D, Hu J, Zhou X, Chen W. Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis. Food Chem X 2022; 15:100376. [PMID: 36211785 PMCID: PMC9532723 DOI: 10.1016/j.fochx.2022.100376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/12/2022] [Accepted: 06/21/2022] [Indexed: 11/26/2022] Open
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30
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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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31
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Identification of Novel Umami Peptides from Boletus edulis and its Mechanism via Sensory Analysis and Molecular Simulation Approaches. Food Chem 2022; 398:133835. [DOI: 10.1016/j.foodchem.2022.133835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 01/06/2023]
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32
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Xi X, Ke J, Ma Y, Liu X, Gu X, Wang Y. Physiochemical and taste characteristics of traditional Chinese fermented food sufu. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoli Xi
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingxuan Ke
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China
| | - Yanli Ma
- College of Food Science and Technology Hebei Agricultural University Baoding China
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China
| | - Xu Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Xiaodong Gu
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yinzhuang Wang
- College of Food Science and Technology Hebei Agricultural University Baoding China
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33
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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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34
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Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113479] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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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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36
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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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37
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Wang X, Ren Y, Wang Y, Li H, Huang J, Wang Z, Yue T, Gao Z. Changes in the physicochemical composition of Auricularia auricula during growth stages and control of endogenous formaldehyde. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104336] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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38
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Xue J, Liu P, Guo G, Wang W, Zhang J, Wang W, Le T, Yin J, Ni D, Jiang H. Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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39
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Albadawi DAI, Ravishankar D, Vallance TM, Patel K, Osborn HMI, Vaiyapuri S. Impacts of Commonly Used Edible Plants on the Modulation of Platelet Function. Int J Mol Sci 2022; 23:605. [PMID: 35054793 PMCID: PMC8775512 DOI: 10.3390/ijms23020605] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/28/2021] [Accepted: 01/03/2022] [Indexed: 02/07/2023] Open
Abstract
Cardiovascular diseases (CVDs) are a primary cause of deaths worldwide. Thrombotic diseases, specifically stroke and coronary heart diseases, account for around 85% of CVDs-induced deaths. Platelets (small circulating blood cells) are responsible for the prevention of excessive bleeding upon vascular injury, through blood clotting (haemostasis). However, unnecessary activation of platelets under pathological conditions, such as upon the rupture of atherosclerotic plaques, results in thrombus formation (thrombosis), which can cause life threatening conditions such as stroke or heart attack. Therefore, antiplatelet medications are usually prescribed for people who are at a high risk of thrombotic diseases. The currently used antiplatelet drugs are associated with major side effects such as excessive bleeding, and some patients are resistant to these drugs. Therefore, numerous studies have been conducted to develop new antiplatelet agents and notably, to establish the relationship between edible plants, specifically fruits, vegetables and spices, and cardiovascular health. Indeed, healthy and balanced diets have proven to be effective for the prevention of CVDs in diverse settings. A high intake of fruits and vegetables in regular diet is associated with lower risks for stroke and coronary heart diseases because of their plethora of phytochemical constituents. In this review, we discuss the impacts of commonly used selected edible plants (specifically vegetables, fruits and spices) and/or their isolated compounds on the modulation of platelet function, haemostasis and thrombosis.
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Affiliation(s)
- Dina A. I. Albadawi
- School of Pharmacy, University of Reading, Reading RG6 6UB, UK; (D.A.I.A.); (D.R.); (T.M.V.)
| | - Divyashree Ravishankar
- School of Pharmacy, University of Reading, Reading RG6 6UB, UK; (D.A.I.A.); (D.R.); (T.M.V.)
| | - Thomas M. Vallance
- School of Pharmacy, University of Reading, Reading RG6 6UB, UK; (D.A.I.A.); (D.R.); (T.M.V.)
| | - Ketan Patel
- School of Biological Sciences, University of Reading, Reading RG6 6UB, UK;
| | - Helen M. I. Osborn
- School of Pharmacy, University of Reading, Reading RG6 6UB, UK; (D.A.I.A.); (D.R.); (T.M.V.)
| | - Sakthivel Vaiyapuri
- School of Pharmacy, University of Reading, Reading RG6 6UB, UK; (D.A.I.A.); (D.R.); (T.M.V.)
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40
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Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101559] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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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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42
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Bakaytis V, Golub O, Miller Y. Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-234-243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing. The research objective was to study the nutritional value of C. cibarius growing in West Siberia, as well as to define its storage and processing conditions.
Study objects and methods. The research featured fresh and processed (boiled and salted) wild chanterelles (C. cibarius) obtained from the forests of the Novosibirsk region. The mushrooms were tested for amino acids, fatty acids, nutrients, reducing sugars, trehalose, mannit, glycogen, fiber, mucus, squalene, ash, minerals, vitamins, trypsin inhibitor, chlorides, mesophilic and facultative anaerobes, etc. The samples also underwent sensory evaluation.
Results and discussion. The samples of C. cibarius proved to have a high nutritional value. The samples contained 3.6% proteins, including essential amino acids; 3.9% carbohydrates, including sugars and dietary fiber; and 0.7% lipids, including saturated, monounsaturated, and polyunsaturated acids. In addition, C. cibarius appeared to be rich in biologically active substances. It contained trypsin inhibitors that reduce the absorption of protein compounds. Purchasing centers can be recommended to use 70–80% relative air humidity. At 0–2°C, the storage time was five days; at 5–10°C – three days; at 15–20°C – two days; at 20–30°C – one day. Before processing, the mushrooms were washed twice in non-flowing water. C. cibarius also proved to be a valuable raw material for boiled and salted semi-finished products. The optimal boiling time was 5–10 min. Lightly-, medium-, and strong-salted semi-finished mushrooms were ready for consumption after the fermentation was complete, i.e. after day 15, 10, and 3, respectively.
Conclusion. Boiled and salted semi-finished products from Siberian C. cibarius demonstrated excellent sensory qualities and can become part of various popular dishes.
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Affiliation(s)
| | - Olga Golub
- Siberian University of Consumer Cooperation
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43
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Nam M, Choi JY, Kim MS. Metabolic Profiles, Bioactive Compounds, and Antioxidant Capacity in Lentinula edodes Cultivated on Log versus Sawdust Substrates. Biomolecules 2021; 11:1654. [PMID: 34827654 PMCID: PMC8615513 DOI: 10.3390/biom11111654] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 01/05/2023] Open
Abstract
Lentinula edodes (shiitake) is a popular nutritious edible mushroom with a desirable aroma and flavor. Traditional cultivation of L. edodes on beds of logs has been replaced by cultivation on sawdust, but the effects of cultivation changes on L. edodes mushrooms have not been well characterized. We determined the metabolic profile, bioactive compounds, and antioxidant capacity in L. edodes grown on log or sawdust substrates. Metabolic profiles of L. edodes extracts were determined by 1H nuclear magnetic resonance (NMR) and ultra-performance liquid chromatography to quadrupole time-of-flight mass spectrometry. Principal component analysis score plots from 1H NMR analysis showed clear differences between samples. Concentrations of primary metabolites, especially amino acids, generally decreased in L. edodes grown on logs compared to sawdust. Phenolic compounds showed variations in concentration depending on the cultivation method. Bioactive compounds and their antioxidant capacity were analyzed spectrophotometrically. L. edodes cultivated on logs had high concentrations of bioactive compounds with strong antioxidant capacity compared to L. edodes cultivated on sawdust. Thus, the concentration of primary metabolites was high in L. edodes grown on sawdust, which produces a high growth rate. In contrast, log-cultivated L. edodes, which were similar to wild mushrooms, had high levels of bioactive compounds and high antioxidant capacity. This information is useful for determining optimal cultivation conditions for nutritional and medicinal uses of L. edodes mushrooms.
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Affiliation(s)
| | | | - Min-Sun Kim
- Food Analysis Research Center, Korea Food Research Institute, Wanju 55365, Korea; (M.N.); (J.Y.C.)
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44
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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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45
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Chen JN, Huang XH, Zheng J, Sun YH, Dong XP, Zhou DY, Zhu BW, Qin L. Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.): Free amino acids, 5′-nucleotides, and lipids. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111835] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Liu J, Fan Y, Chen G, Liu Y. Highly sensitive glutamate biosensor based on platinum nanoparticles decorated MXene-Ti3C2Tx for l-glutamate determination in foodstuffs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111748] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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47
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Feng Y, Xin G, Wei Y, Xu H, Sun L, Hou Z, Sun B. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods. Food Chem 2021; 366:130570. [PMID: 34311238 DOI: 10.1016/j.foodchem.2021.130570] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 11/25/2022]
Abstract
Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months. Principal component analysis of aroma components showed that the comprehensive scores were higher for the transparent packaging. Ketones and pyrazines were more abundant in transparent packaging. Flavor quality was better at 4-6 months, based on the equivalent umami concentration and the concentration of eight-carbon compounds that contribute to aroma. Transparent packaging is a promising way to optimize the flavor of dried Suillus granulatus.
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Affiliation(s)
- Yao Feng
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- Food College of Shenyang Agricultural University, Shenyang, China.
| | - Yunyun Wei
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Libin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- Food College of Shenyang Agricultural University, Shenyang, China
| | - Bingxin Sun
- Food College of Shenyang Agricultural University, Shenyang, China
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48
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Li J, Wu H, Wang L, Huang Y, Wang L. Key taste components in two wild edible Boletus mushrooms using widely targeted metabolomics. BIOCHEM SYST ECOL 2021. [DOI: 10.1016/j.bse.2021.104268] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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49
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Bu Y, Zhu L, Xu W, Zhu W, Liu H, Li J, Li X. Physicochemical and flavour characteristics of Maillard reaction products derived from
Aloididae aloidi
muscle enzymatic hydrolysates coupled with High‐Pressure Processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14802] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Bu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Lunwei Zhu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Wenting Xu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Wenhui Zhu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - He Liu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
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50
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Seasonal variations in biochemical composition and nutritional quality of Crassostrea hongkongensis, in relation to the gametogenic cycle. Food Chem 2021; 356:129736. [PMID: 33831823 DOI: 10.1016/j.foodchem.2021.129736] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 03/22/2021] [Accepted: 03/27/2021] [Indexed: 11/24/2022]
Abstract
Variations in the biochemical composition and nutritional quality with annual changes in gonad development were investigated to identify the optimal harvesting time of C. hongkongensis. The glycogen levels in the mantle, muscle, and gonad-visceral mass were significantly lower in June than in December, associated with changes in the expressions of ChGS and ChGP. Protein content consistently exceeded 52% of dry weight. The only significant change in protein levels was an increase between April and June in the gonad-visceral mass, which was associated with the gonadal transition from proliferation to maturation. Moreover, C. hongkongensis consistently had a well-balanced essential amino acid profile, meeting the essential amino acid requirements of preschool children. The lipid content and fatty acid composition of C. hongkongensis varied with the reproductive cycle, but the omega-3:omega-6 ratio was consistently higher than those of C. gigas and C. virginica. In summary, the optimal harvest time of C. hongkongensis was during the inactive stage of most gonads (from August to February at Beihai).
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