1
|
Mykchaylova O, Dubova H, Negriyko A, Lomberg M, Krasinko V, Gregori A, Poyedinok N. Photoregulation of the biosynthetic activity of the edible medicinal mushroom Lentinula edodes in vitro. Photochem Photobiol Sci 2024; 23:435-449. [PMID: 38289457 DOI: 10.1007/s43630-023-00529-8] [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: 11/20/2023] [Accepted: 12/19/2023] [Indexed: 04/04/2024]
Abstract
The findings of the study demonstrate the impact of low-intensity laser and quasi-monochromatic light on the biosynthetic activity of the edible medicinal fungus L. edodes during submerged cultivation. An artificial lighting installation based on matrices of light-emitting diodes (LED) emitting light at 470 nm (blue), 530 nm (green), 650 nm (red), and argon gas laser (488 nm) was used. Irradiation with blue and red LED and laser led to a shortening of the lag phase by 2 days and an increase in the mycelial mass. Irradiation with laser light resulted in the highest mycelial mass yield (14.1 g/L) on the 8th day of cultivation. Irradiation in all used wavelength ranges caused an increase in the synthesis of both extracellular and intracellular polysaccharides. Laser light at 488 nm and LED at 470 nm proved to be the most effective. Irradiation with red, green, and blue laser light caused an increase in the total amount of fatty acids in the mycelial mass compared to the control. A significant distinction in qualitative composition was observed: short-chain acids C6‒C12 compounds were produced under red light irradiation, whereas long-chain C20‒C24 were formed under green light irradiation. The most significant changes in the aromatic profile of the mycelial mass and culture liquid were recorded upon irradiation with green light. The content of aromatic components increased 24.6 times in the mycelial mass and 38.5 times in the culture liquid. The results suggest the possibility of using low-intensity quasi-monochromatic light for targeted regulation of L. edodes biosynthetic activity.
Collapse
Affiliation(s)
- Oksana Mykchaylova
- Department of Mycology, M.G. Kholodny Institute of Botany of the National Academy of Sciences of Ukraine, 2, Tereshchenkivska, Kiev, 01601, Ukraine
- Faculty Biomedical Engineering, Igor Sikorsky Kyiv Polytechnic Institute, 37, Beresteisky Avenue, Kiev, 03056, Ukraine
| | - Halyna Dubova
- Department of Food Technology, Poltava State Agrarian University, 1/3 Skovorody, Poltava, 36003, Ukraine
| | - Anatoliy Negriyko
- Department of Laser Spectroscopy, Institute of Physics of the National Academy of Sciences of Ukraine, 46, Prospect Nauki, Kiev, 03039, Ukraine
| | - Margarita Lomberg
- Department of Mycology, M.G. Kholodny Institute of Botany of the National Academy of Sciences of Ukraine, 2, Tereshchenkivska, Kiev, 01601, Ukraine.
| | - Viktoriia Krasinko
- Department of Biotechnology and Microbiology, National University of Food Technologies, 68, Volodymyrska, Kiev, 01601, Ukraine
| | - Andrej Gregori
- Mycomedica Ltd, Podkoren 72, 4280, Kranjska Gora, Slovenia
| | - Natalia Poyedinok
- Faculty Biomedical Engineering, Igor Sikorsky Kyiv Polytechnic Institute, 37, Beresteisky Avenue, Kiev, 03056, Ukraine
| |
Collapse
|
2
|
Wang L, Yin J, Wan K, Guo H, Jiang G. Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage. Foods 2024; 13:465. [PMID: 38338600 PMCID: PMC10855825 DOI: 10.3390/foods13030465] [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: 12/26/2023] [Revised: 01/03/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.
Collapse
Affiliation(s)
| | | | | | | | - Guochuan Jiang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China; (L.W.); (J.Y.); (K.W.); (H.G.)
| |
Collapse
|
3
|
Chen SY, Tseng J, Wu CR, Lin SD. Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks. Foods 2023; 12:2925. [PMID: 37569194 PMCID: PMC10418950 DOI: 10.3390/foods12152925] [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: 06/25/2023] [Revised: 07/07/2023] [Accepted: 07/12/2023] [Indexed: 08/13/2023] Open
Abstract
In the process of making mushrooms into vacuum-fried crisps, the resulting blanched broth (BB) and centrifuged broth (CB) are often discarded, thereby increasing the amount of wastewater and treatment costs. This study measured the proximate compositions, bioactive components, taste components, and minerals of freeze-dried BB and CB and then used functional indigestible dextrin (Fibersol-2) as a carrier to make these two broths into instant drinks. The solids of the BB and CB contained protein (16.88-19.21%), fat (0.01-0.23%), ash (12.89-13.50%), carbohydrate (67.28-70.00%), sugars and polyols (40.55-45.68%), free amino acids (6.58-6.69%), 5'-nucleotides (0.98-1.47%), and bioactive components, especially polysaccharides (4.53-7.45%), ergothioneine (both 0.19%), and total phenols (0.15-0.36%). The equivalent umami concentration of BB was 2.77-fold higher than that of the CB. Both BB and CB showed compositions and essential minerals that are rich in taste. Using a nine-point hedonic test, it was found that the solid contents of BB and CB in the instant drink affected the consumer's preference. The flavor and overall preference of instant drinks with 2.5% BB or CB were the best amongst consumers. Overall, the BB and CB were rich in nutrients and bioactive and taste components and could be developed as a functional food in the form of a drink.
Collapse
Affiliation(s)
- Shin-Yu Chen
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan;
| | - Jim Tseng
- Department of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan; (J.T.); (C.-R.W.)
| | - Cheng-Rong Wu
- Department of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan; (J.T.); (C.-R.W.)
| | - Sheng-Dun Lin
- Department of Food Science and Technology, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung 433304, Taiwan; (J.T.); (C.-R.W.)
| |
Collapse
|
4
|
Song X, Fu H, Chen W. Effects of Flammulina velutipes polysaccharides on quality improvement of fermented milk and antihyperlipidemic on streptozotocin-induced mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104834] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
|
5
|
Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods 2021; 10:foods10112836. [PMID: 34829114 PMCID: PMC8622265 DOI: 10.3390/foods10112836] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/15/2021] [Accepted: 11/15/2021] [Indexed: 01/17/2023] Open
Abstract
In this study, fresh Lentinula edodes was dehydrated using freeze-drying (FD), hot-air drying (HAD), and natural drying (ND), and the volatile and non-volatile flavor compounds were analyzed. The drying process changed the contents of eight-carbon compounds and resulted in a weaker “mushroom flavor” for dried L. edodes. HAD mushrooms had higher levels of cyclic sulfur compounds (56.55 μg/g) and showed a stronger typical shiitake mushroom aroma than those of fresh (7.24 μg/g), ND (0.04 μg/g), and FD mushrooms (3.90 μg/g). The levels of 5′-nucleotide increased, whereas the levels of organic acids and free amino acids decreased after the drying process. The dried L. edodes treated with FD had the lowest levels of total free amino acids (29.13 mg/g). However, it had the highest levels of umami taste amino acids (3.97 mg/g), bitter taste amino acids (6.28 mg/g) and equivalent umami concentration (EUC) value (29.88 g monosodium glutamate (MSG) per 100 g). The results indicated that FD was an effective drying method to produce umami flavor in dried mushrooms. Meanwhile, HAD can be used to produce a typical shiitake mushroom aroma. Our results provide a theoretical basis to manufacture L. edodes products with a desirable flavor for daily cuisine or in a processed form.
Collapse
|
6
|
Biosynthesis of pleasant aroma by enokitake (Flammulina velutipes) with a potential use in a novel tea drink. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110646] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
7
|
Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry. Food Res Int 2019; 120:514-522. [DOI: 10.1016/j.foodres.2018.10.093] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/26/2018] [Accepted: 10/31/2018] [Indexed: 12/01/2022]
|
8
|
Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage. Meat Sci 2019; 156:44-51. [PMID: 31125946 DOI: 10.1016/j.meatsci.2019.05.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 05/15/2019] [Accepted: 05/15/2019] [Indexed: 12/11/2022]
Abstract
The effects of substituting pork lean meat with Lentinula edodes (LE) on the physicochemical properties, amino acid content, cooking loss, texture, total phenolic content, antioxidant activity, microstructure, microbiological analysis, and sensory characteristics of sausages were evaluated. Five formulations were used in the production of sausages: the control (the pork lean meat formulation) and the four different samples in which LE substituted 25%, 50%, 75%, and 100% of pork lean meat. The results showed that LE improved the moisture, total dietary fiber, methionine, glutamic, cysteine, and total phenolic content; cooking loss; and antioxidant activity of the sausage. By contrast, LE reduced the levels of protein, ash, pH, as well as the energy level and texture of the sausage. No difference was observed between the treatments for fat content, water activity and microorganisms of sausages. In addition, LE led to slight darkening of the sausages. From the sensory point of view, all modified sausages were considered acceptable, and the pork lean meat with 25% substitution by LE exhibited best sensory characteristics. In a word, LE is a promising ingredient to partially replace the lean meat in sausages.
Collapse
|
9
|
Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake. Food Chem 2018; 266:475-482. [DOI: 10.1016/j.foodchem.2018.06.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 05/24/2018] [Accepted: 06/05/2018] [Indexed: 01/09/2023]
|
10
|
Process Parameters Affecting the Synthesis of Natural Flavors by Shiitake (Lentinula edodes) during the Production of a Non-Alcoholic Beverage. BEVERAGES 2017. [DOI: 10.3390/beverages3020020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
11
|
Zhang Y, Fraatz MA, Müller J, Schmitz HJ, Birk F, Schrenk D, Zorn H. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6915-21. [PMID: 26189508 DOI: 10.1021/acs.jafc.5b02167] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.
Collapse
Affiliation(s)
- Yanyan Zhang
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Julia Müller
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Hans-Joachim Schmitz
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Florian Birk
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Dieter Schrenk
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Holger Zorn
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| |
Collapse
|