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Huang R, Yu H. Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: a review. Int J Biol Macromol 2024; 277:134150. [PMID: 39059531 DOI: 10.1016/j.ijbiomac.2024.134150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 07/04/2024] [Accepted: 07/23/2024] [Indexed: 07/28/2024]
Abstract
Tea polysaccharides (TPS) have attracted much attention due to their multiple biological activities, excellent biocompatibility and good biodegradability, creating a wide range of potential applications in the food and pharmaceutical industries. However, the high molecular weight and complexity of TPS components have restricted its purification and bioactivity, limiting its potential applications. In this review, the effects of various extraction methods, tea processing, and degree of fermentation on the composition and structure of TPS were thoroughly investigated to overcome this dilemma. Through a comprehensive analysis of in vivo and in vitro studies, the health benefits of TPS are discussed in detail, including antioxidant, anti-obesity, modulation of gut microbial communities, and anticancer bioactivities. Typical structural characterization techniques of TPS are also summarized, and interactions with common food components are discussed in depth, providing a deeper perspective on the overall knowledge of TPS. Finally, this review offers an extensive overview of the wide range of applications of TPS, including its strong emulsifying properties and bio-accessibility, in various fields such as food nutrition, drug delivery, encapsulation films, and emulsifiers. This review aims to provide a theoretical basis for the profound development of TPS for productive utilization.
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Affiliation(s)
- Rong Huang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai 200030, China.
| | - Hongfei Yu
- North Ring Road no.1, Xinyang Agriculture and Forestry University, Pingqiao, Xinyang, He'nan, China
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2
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Boateng ID, Guo YZ, Yang XM. Extraction, Purification, Structural Characterization, and Antitumor Effects of Water-Soluble Intracellular Polysaccharide (IPSW-1) from Phellinus igniarius Mycelia. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39205635 DOI: 10.1021/acs.jafc.4c01059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Phellinus igniarius is a commonly used Chinese medicine fungus, and its polysaccharide is a valuable bioactive with antioxidant, antiaging, antitumor activities, etc. However, their bioactivities are influenced by their structural and physicochemical properties. Hence, this research isolated and purified homogeneous water-soluble intracellular polysaccharide (IPSW-1) from P. igniarius mycelia. A coherent study of its structural characteristics, conformation, and antitumor mechanisms was evaluated. The results showed IPSW-1 has no triple helical conformation according to the Congo red test. Based on FT-IR, periodate oxidation, Smith degradation, methylation analysis, 1H and 13C NMR spectroscopy data, and IPSW-1 consisted of α-d-glucopyranose (Glcp). The backbone of IPSW-1 consisted primarily of repeating three (1 → 6)-linked α-d-Glcp and one (1 → 3,4)-linked α-d-Glcp, with one terminal α-d-Glcp as side chains of 3-O-connected to the main chain for every four residues. The IPSW-1 had an inhibitory influence on HepG2 cell proliferation and inhibited the migration and invasion ability by down-regulating the expression levels of MMP-7 and RhoA. Moreover, IPSW-1 could inhibit the lysis of autophagosomes to inhibit autophagy and regulate mitochondrial membrane potential and pro-apoptotic protein Bax, which causes the caspase cascade to promote apoptosis, thereby inhibiting the role of tumor cells. These findings show IPSW-1 holds potential as an innovative functional food.
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Affiliation(s)
- Isaac Duah Boateng
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Certified Group, 199 W Rhapsody Dr, San Antonio, Texas 78216, United States
| | - Ya-Zhou Guo
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Changzhou SynTheAll Pharmaceutical Co., Ltd, Changzhou, Jiangsu 213127, China
| | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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3
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Shen J, Zhang M, Yang C. Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life. Food Chem 2024; 449:139263. [PMID: 38657553 DOI: 10.1016/j.foodchem.2024.139263] [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: 10/28/2023] [Revised: 03/24/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Crab meatballs with more unsaturated fat tend to spoil. Ginger essential oil (GEO) with oxidation resistance was encapsulated into microcapsules (GM) by complex cohesion of mung bean protein isolate (MBPI) and chitosan (CS) in a ratio of 8:1 at pH = 6.4, encapsulation efficiency (EE) and payload (PL) of GM (D50 = 26.16 ± 0.45 μm) with high thermal stability were 78.35 ± 1.02% and 55.43 ± 0.64%. GM (0.6%, w/w) did not interfere with the original flavor of crab meatballs, and lowered values of pH, thiobarbituric acid reactive substances (TBARS) and total bacteria counts (TBC) of the products than those spiked with GEO and the control. The prediction accuracy of the logistic first-order growth kinetic equation in line with TBC (2.84%) was better than that of zero-order and Arrhenius coupled equation based on pH (7.48%) and TBARS (5.94%), but all of them could predict the shelf life of crab meatballs containing GM stored at 4-25 °C.
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Affiliation(s)
- Ju Shen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Chaohui Yang
- Yechun Food Production and Distribution Co., Ltd, 225000 Yangzhou, Jiangsu, China
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Zhang L, Zhang M, Mujumdar AS, Wang D. Deep Learning Used with a Colorimetric Sensor Array to Detect Indole for Nondestructive Monitoring of Shrimp Freshness. ACS APPLIED MATERIALS & INTERFACES 2024; 16:37445-37455. [PMID: 38980942 DOI: 10.1021/acsami.4c04223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2024]
Abstract
Intelligent colorimetric freshness indicator is a low-cost way to intuitively monitor the freshness of fresh food. A colorimetric strip sensor array was prepared by p-dimethylaminocinnamaldehyde (PDL)-doped poly(vinyl alcohol) (PVA) and chitosan (Chit) for the quantitative analysis of indole, which is an indicator of shrimp freshness. As a result of indole simulation, the array strip turned from faint yellow to pink or mulberry color with the increasing indole concentration, like a progress bar. The indicator film exhibited excellent permeability, mechanical and thermal stability, and color responsiveness to indole, which was attributed to the interactions between PDL and Chit/PVA. Furthermore, the colorimetric strip sensor array provided a good relationship between the indole concentration and the color intensity within a range of 50-350 ppb. The pathogens and spoilage bacteria of shrimp possessed the ability to produce indole, which caused the color changes of the strip sensor array. In the shrimp freshness monitoring experiment, the color-changing progress of the strip sensor array was in agreement with the simulation and could distinguish the shrimp freshness levels. The image classification system based on deep learning were developed, the accuracies of four DCNN algorithms are above 90%, with VGG16 achieving the highest accuracy at 97.89%. Consequently, a "progress bar" strip sensor array has the potential to realize nondestructive, more precise, and commercially available food freshness monitoring using simple visual inspection and intelligent equipment identification.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal H3A 0G4, Quebec, Canada
| | - Dayuan Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu 214122, China
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Qiao J, Zhang M, Shen D, Liu Y. A new strategy to improve the quality of frozen chicken wings: High voltage electrostatic field combined with phosphorus-free water retaining agent. Food Res Int 2024; 188:114479. [PMID: 38823840 DOI: 10.1016/j.foodres.2024.114479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Freezing is a commonly used method for long-term storage of chicken wing products, of which disadvantages are mainly the product damage caused in the process. The aim of this study was to improve the freezing quality of chicken wings with a combination of phosphorus-free water retaining agent (WRA) and high-voltage electrostatic field (HVEF). The effect of WRA acting at different HVEF intensities (0, 1, 3, and 5 kV/cm) on the quality attributes of frozen chicken wings was investigated in 0, 7, 14, 21, 28 and 35 days of frozen storage. The results showed that WRA had functional properties of significantly improving the water holding capacity (WHC), color and texture properties, and fat stability of frozen chicken wing samples. The application of HVEF on this basis helped to promote the absorption of WRA and inhibit oxidative deterioration of chicken wing samples during frozen storage. Meanwhile, the combination of HVEF at 3 kV/cm was more prominent in terms of improvement in WHC, moisture content, color, protein secondary structure and microstructure integrity. This advantage had been consistently maintained with the extension of storage time. Overall, WRA combined with HVEF of 3 kV/cm can be used as an effective strategy to improve the freezing quality of chicken wing samples and has the potential to maintain the frozen chicken wing samples quality for a long time.
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Affiliation(s)
- Jiangshan Qiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Dongbei Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd., 528447 Zhongshan, Guangdong, China
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Guo Q, Zhang M, Mujumdar AS. Progress of plant-derived non-starch polysaccharides and their challenges and applications in future foods. Compr Rev Food Sci Food Saf 2024; 23:e13361. [PMID: 39031723 DOI: 10.1111/1541-4337.13361] [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: 02/14/2024] [Revised: 04/11/2024] [Accepted: 04/16/2024] [Indexed: 07/22/2024]
Abstract
The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high-quality foods for humans. Plant-derived non-starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activities. PNPs are considered excellent biomaterials and food ingredients contributing to future food development. However, a comprehensive review of the potential applications of PNPs in future food has not been reported. This review summarized the physicochemical and biological activities of PNPs and then discussed the structure-activity relationships of PNPs. Latest studies of PNPs on future foods including cell-cultured meat, food for special medical purposes (FSMPs), and three-dimensional-printed foods were reviewed. The challenges and prospects of PNPs applied to future food were critically proposed. PNPs with strong thermal stability are considered good thickeners, emulsifiers, and gelatinizers that greatly improve the processing adaptability of foods. The mechanical properties of PNPs and decellularized plant-based PNPs make them desirable scaffolds for cultured meat manufacturing. In addition, the biological activities of PNPs exhibit multiple health-promoting effects; therefore, PNPs can act as food ingredients producing FSMP to promote human health. Three-dimensional printing technology enhances food structures and biological activities of functional foods, which is in favor of expanding the application scopes of PNPs in future food. PNPs are promising in future food manufacturing, and more efforts need to be made to realize their commercial applications.
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Affiliation(s)
- Qing Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
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Liu W, Niu J, Han F, Zhong K, Li R, Sui W, Ma C, Wu M. Steam Explosion-Assisted Extraction of Ergosterol and Polysaccharides from Flammulina velutipes (Golden Needle Mushroom) Root Waste. Foods 2024; 13:1860. [PMID: 38928802 PMCID: PMC11203187 DOI: 10.3390/foods13121860] [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: 05/07/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
In this work, steam explosion (SE) was applied to prompt the rapid extraction of ergosterol and polysaccharides from Flammulina velutipes root (FVR) waste. Ultrasound-assisted saponification extraction (UASE) followed by water extraction was used to prepare ergosterol and polysaccharides. The results indicated that SE destroyed the complicated structure of FVR and increased its internal porosity and surface roughness. SE caused the thermal degradation of FVR's structural components and increased the polysaccharide content 0.97-fold. As a result, the extraction yield and efficiency of ergosterol and polysaccharides were improved. The theoretical maximum extraction concentration (C∞) and diffusion coefficient (D) were increased by 34.10% and 78.04% (ergosterol) and 27.69% and 48.67% (polysaccharides), respectively. The extraction yields obtained within 20-30 min of extraction time exceeded those of untreated samples extracted after several hours. For polysaccharides, SE led to a significant reduction in the average molecular weight, increased the percentage of uronic acids and decreased the neutral sugar percentage. The monosaccharide composition was changed by SE, with an increase in the molar ratio of glucose of 64.06% and some reductions in those of other monosaccharides. This work provides an effective method for the processing of fungi waste and adds to its economic value, supporting its high-value utilization in healthcare products.
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Affiliation(s)
- Wenxin Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinghua Niu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Fengmei Han
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Kai Zhong
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ranran Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chao Ma
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China;
| | - Maoyu Wu
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China;
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Zhou X, Wang J, Shao G, Chang X, Liu Y, Xiang T, Zhu Q, Ren A, Jiang A, He Q. Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:308-315. [PMID: 38639852 DOI: 10.1007/s11130-024-01166-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/14/2024] [Indexed: 04/20/2024]
Abstract
In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because the functional components were produced during BSF. Six edible fungi were selected for BSF to study their effects on highland barley properties, such as functional components, antioxidant activity, and texture characteristics. After BSF, the triterpenes content in Ganoderma lucidum and Ganoderma leucocontextum samples increased by 76.57 and 205.98%, respectively, and the flavonoids content increased by 62.40% (Phellinus igniarius). Protein content in all tests increased significantly, with a maximal increase of 406.11% (P. igniarius). Proportion of indispensable amino acids increased significantly, with the maximum increase of 28.22%. Lysine content increased largest by 437.34% to 3.310 mg/g (Flammulina velutipes). For antioxidant activity, ABTS radical scavenging activity showed the maximal improvement, with an increase of 1268.95%. Low-field NMR results indicated a changed water status of highland barley after fermentation, which could result in changes in texture characteristics of highland barley. Texture analysis showed that the hardness and chewiness of the fermented product decreased markedly especially in Ganoderma lucidum sample with a decrease of 77.96% and 58.60%, respectively. The decrease indicated a significant improvement in the taste of highland barley. The results showed that BSF is an effective technology to increase the quality of highland barley and provide a new direction for the production of functional foods.
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Affiliation(s)
- Xiaolin Zhou
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Jieying Wang
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Gaige Shao
- Xi'an Agricultural Technology Extension Center, Xi'an, 710007, Shaanxi, People's Republic of China
| | - Xi Chang
- Department of Plant Science and Technology, Tibet Agriculture & Animal Husbandry University, Nyingchi, 860000, Tibet, People's Republic of China
| | - Yueqian Liu
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Taobo Xiang
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Quanyu Zhu
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ang Ren
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China
| | - Ailiang Jiang
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
| | - Qin He
- Department of Microbiology, Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Sanya Institute of Nanjing Agricultural University, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, People's Republic of China.
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Zhang Y, Sun M, He Y, Gao W, Wang Y, Yang B, Sun Y, Kuang H. Polysaccharides from Platycodon grandiflorum: A review of their extraction, structures, modifications, and bioactivities. Int J Biol Macromol 2024; 271:132617. [PMID: 38795891 DOI: 10.1016/j.ijbiomac.2024.132617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/29/2024] [Accepted: 05/22/2024] [Indexed: 05/28/2024]
Abstract
Platycodon grandiflorum (P. grandiflorum) has long been used as a food and traditional herbal medicine. As a food, P. grandiflorum is often transformed into pickles for consumption, and as a traditional Chinese medicine, P. grandiflorum clears the lung, nourishes the pharynx, dispels phlegm, and discharges pus. Polysaccharides are among the main active components of P. grandiflorum. Recent literature has described the preparation, identification, and pharmacological activity of these polysaccharides. Studies have shown that these polysaccharides exhibit a variety of significant biological effects in vitro and in vivo, such as immune stimulation and antioxidant, anti-liver injury, anti-apoptosis and antitumour effects. However, there is no systematic summary of the related research articles on P. grandiflorum polysaccharide, which undoubtedly brings some difficulties to the future research. The purpose of this review is to comprehensively describe research progress on the extraction, purification, structural characterization, modification, and biological activity of P. grandiflorum polysaccharides. The shortcomings of recent research are summarized, further research on their biological activity is proposed to provide new reference value for the application of P. grandiflorum polysaccharides in drugs and health products in the future.
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Affiliation(s)
- Yuping Zhang
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
| | - Minghao Sun
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
| | - Yujia He
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
| | - Wuyou Gao
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
| | - Yu Wang
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
| | - Bingyou Yang
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China
| | - Yanping Sun
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China.
| | - Haixue Kuang
- Key Laboratory of Basic and Application Research of Beiyao, Heilongjiang University of Chinese Medicine, Ministry of Education, Harbin 150040, China.
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Wang D, Zhang M, Jiang Q, Mujumdar AS. Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application. Foods 2024; 13:1662. [PMID: 38890891 PMCID: PMC11171494 DOI: 10.3390/foods13111662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/02/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to monitor and ensure product quality in the supply chain, measure appropriate food quality parameters in real time, and thus minimize quality degradation and potential financial losses. Through various available tracking devices, consumers can obtain actionable information about fresh food products. This paper reviews the recent progress in intelligent detection equipment for sensing the quality deterioration of fresh foods, including computer vision equipment, electronic nose, smart colorimetric films, hyperspectral imaging (HSI), near-infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), ultrasonic non-destructive testing, and intelligent tracing equipment. These devices offer the advantages of high speed, non-destructive operation, precision, and high sensitivity.
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Affiliation(s)
- Dianyuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (D.W.); (Q.J.)
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (D.W.); (Q.J.)
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Qiyong Jiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; (D.W.); (Q.J.)
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, QC H9X 3V9, Canada;
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Li L, Cao X, Huang J, Zhang T, Wu Q, Xiang P, Shen C, Zou L, Li J, Li Q. Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat. Heliyon 2024; 10:e25980. [PMID: 38404826 PMCID: PMC10884446 DOI: 10.1016/j.heliyon.2024.e25980] [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: 10/28/2023] [Revised: 01/14/2024] [Accepted: 02/06/2024] [Indexed: 02/27/2024] Open
Abstract
In this study, we investigated the effect of solid-state fermentation of Pleurotus eryngii on the composition and antioxidant activity of Tartary buckwheat (TB). Firstly, the solid-state fermentation of P. eryngii mycelium with buckwheat was carried out, and the fermentation process was explored. The results of the extraction process and method selection experiments showed that the percolation extraction method was superior to the other two methods. The results of extraction rate, active components and antioxidant activity measurements before and after fermentation of TB extract showed that the extraction rate increased about 1.7 times after fermentation. Total flavonoids, rutin and triterpene contents were increased after fermentation compared to control. Meanwhile, LC-MS results showed an increase in the content of the most important substances in the fermented TB extract and the incorporation of new components, such as oleanolic acid, ursolic acid, amino acids, and D-chiral inositol. The fermented TB extract showed stronger antioxidant activity, while the protein and amino acid contents increased by 1.93-fold and 1.94-fold, respectively. This research was the first to use P. eryngii to ferment TB and prepared a lyophilized powder that could be used directly using vacuum freeze-drying technology. Not only the use of solid-state fermentation technology advantages of edible fungi to achieve value-added buckwheat, but also to broaden the scope of TB applications. This study will provide ideas and directions for the development and application of edible mushroom fermentation technology and TB.
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Affiliation(s)
- Lijiao Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Xiaonian Cao
- Luzhou Laojiao Co. Ltd., Luzhou, 646000, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, China
| | - Jingwei Huang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Ting Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Qian Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Peng Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Caihong Shen
- Luzhou Laojiao Co. Ltd., Luzhou, 646000, China
- National Engineering Research Center of Solid-State Brewing, Luzhou, 646000, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jun Li
- Crop Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou, 646000, China
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12
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Shen L, Pang S, Zhong M, Sun Y, Qayum A, Liu Y, Rashid A, Xu B, Liang Q, Ma H, Ren X. A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. ULTRASONICS SONOCHEMISTRY 2023; 101:106646. [PMID: 37862945 PMCID: PMC10594638 DOI: 10.1016/j.ultsonch.2023.106646] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/23/2023] [Accepted: 10/07/2023] [Indexed: 10/22/2023]
Abstract
The increasing focus on health and well-being has sparked a rising interest in bioactive components in the food, pharmaceutical, and nutraceutical industries. These components are gaining popularity due to their potential benefits for overall health. The growing interest has resulted in a continuous rise in demand for bioactive components, leading to the exploration of both edible and non-edible sources to obtain these valuable substances. Traditional extraction methods like solvent extraction, distillation, and pressing have certain drawbacks, including lower extraction efficiency, reduced yield, and the use of significant amounts of solvents or resources. Furthermore, certain extraction methods necessitate high temperatures, which can adversely affect certain bioactive components. Consequently, researchers are exploring non-thermal technologies to develop environmentally friendly and efficient extraction methods. Ultrasonic-assisted extraction (UAE) is recognized as an environmentally friendly and highly efficient extraction technology. The UAE has the potential to minimize or eliminate the need for organic solvents, thereby reducing its impact on the environment. Additionally, UAE has been found to significantly enhance the production of target bioactive components, making it an attractive method in the industry. The emergence of ultrasonic assisted extraction equipment (UAEE) has presented novel opportunities for research in chemistry, biology, pharmaceuticals, food, and other related fields. However, there is still a need for further investigation into the main components and working modes of UAEE, as current understanding in this area remains limited. Therefore, additional research and exploration are necessary to enhance our knowledge and optimize the application of UAEE. The core aim of this review is to gain a comprehensive understanding of the principles, benefits and impact on bioactive components of UAE, explore the different types of equipment used in this technique, examine the various working modes and control parameters employed in UAE, and provide a detailed overview of the blending of UAE with other emerging extraction technologies. In conclusion, the future development of UAEE is envisioned to focus on achieving increased efficiency, reduced costs, enhanced safety, and improved reliability. These key areas of advancement aim to optimize the performance and practicality of UAEE, making it a more efficient, cost-effective, and reliable extraction technology.
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Affiliation(s)
- Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shuixiu Pang
- Zhongke Zhigu International Pharmaceutical Biotechnology (Guangdong) Co., Ltd, Guikeng Village, Chuangxing Avenue, Gaoxin District, Qingyuan, Guangdong 511538, China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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13
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Zhao Z, Zhang Y, Li W, Tang Y, Wang S. Parameter Optimization of Ultrasonic-Microwave Synergistic Extraction of Taxanes from Taxus cuspidata Needles. Molecules 2023; 28:7746. [PMID: 38067476 PMCID: PMC10708025 DOI: 10.3390/molecules28237746] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/22/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Taxanes are the best-known compounds in Taxus cuspidata owing to their strong anticancer effects. However, the traditional taxanes extraction method is the solid-liquid extraction method, which is limited by a large energy consumption and low yield. Therefore, it is urgent to find an efficient method for taxanes extraction. The ultrasonic microwave synergistic extraction (UME) method integrates the cavitation effect of ultrasound and the intensifying heat transfer (ionic conduction and dipole rotation of molecules) effect of microwave to accelerate the release of intracellular compounds and is used in active ingredient extractions. This study aimed to evaluate the performance of UME in extracting taxanes from T. cuspidata needles (dichloromethane-ethanol as extractant). A single-factor experiment, Plackett-Burman design, and the response surface method showed that the optimal UME parameters for taxanes extraction were an ultrasonic power of 300 W, a microwave power of 215 W, and 130 sieve meshes. Under these conditions, the taxanes yield was 570.32 μg/g, which increased by 13.41% and 41.63% compared with the ultrasound (US) and microwave (MW) treatments, respectively. The reasons for the differences in the taxanes yield were revealed by comparing the physicochemical properties of T. cuspidata residues after the UME, US, and MW treatments. The cell structures were significantly damaged after the UME treatment, and numerous tiny holes were observed on the surface. The absorption peaks of cellulose, hemicellulose, and lignin increased significantly in intensity, and the lowest peak temperature (307.40 °C), with a melting enthalpy of -5.19 J/g, was found after the UME treatment compared with the US and MW treatments. These results demonstrate that UME is an effective method (570.32 μg/g) to extract taxanes from T. cuspidata needles by destroying cellular structures.
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Affiliation(s)
| | | | | | | | - Shujie Wang
- College of Biology and Agricultural Engineering, Jilin University, Changchun 130022, China
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14
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Liaqat F, Xu L, Khazi MI, Ali S, Rahman MU, Zhu D. Extraction, purification, and applications of vanillin: A review of recent advances and challenges. INDUSTRIAL CROPS AND PRODUCTS 2023; 204:117372. [DOI: 10.1016/j.indcrop.2023.117372] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
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15
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Wang X, Zhang L, Chen L, Wang Y, Okonkwo CE, Yagoub AEGA, Wahia H, Zhou C. Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism. Compr Rev Food Sci Food Saf 2023; 22:2747-2772. [PMID: 37161497 DOI: 10.1111/1541-4337.13161] [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: 12/10/2022] [Revised: 03/07/2023] [Accepted: 04/04/2023] [Indexed: 05/11/2023]
Abstract
Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large-scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real-time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising.
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Affiliation(s)
- Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Abu El-Gasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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16
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Sun M, Ni L, Huang Y, Yang M, Cheng G, Zhang M, Wu M, Ma C. Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root. Food Chem X 2023; 18:100656. [PMID: 37008719 PMCID: PMC10060591 DOI: 10.1016/j.fochx.2023.100656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/07/2023] [Accepted: 03/18/2023] [Indexed: 04/04/2023] Open
Abstract
Drying treatments are an effective method of preserving the beneficial properties of postharvest mushrooms. The effects of natural-air drying (ND), hot-air drying (HD), vacuum-freeze drying (FD), heat pump drying (HPD) and microwave-vacuum drying (MVD) on the microstructure, flavor- and health-related compounds of F. velutipes root were investigated. The results showed that FD had the least impact on the microstructure of F. velutipes root and its original porous fiber structure appeared complete. It also possessed the highest content of volatile compounds. MVD gave the highest contents of umami amino acids, total phenolics and total flavonoids, and its extract exhibited high antioxidant activity. In addition, different drying treatments had significant effect on the chemical components of F. velutipes root, with FD and MVD may be the potent drying strategies for preservation of flavor and nutraceuticals respectively. Therefore, our results provided essential data support for F. velutipes root processing and functional product development.
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Affiliation(s)
- Mengxue Sun
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Liying Ni
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Yuhong Huang
- College of Life Science, Yangtze University, Jingzhou 434022, China
| | - Meilian Yang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ming Zhang
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
| | - Chao Ma
- Jinan Fruit Research Institute, All-China Federation of Supply & Marketing Co-operatives, Jinan 250014, China
- Corresponding author.
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17
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Ozyigit II, Dogan I, Hocaoglu-Ozyigit A, Yalcin B, Erdogan A, Yalcin IE, Cabi E, Kaya Y. Production of secondary metabolites using tissue culture-based biotechnological applications. FRONTIERS IN PLANT SCIENCE 2023; 14:1132555. [PMID: 37457343 PMCID: PMC10339834 DOI: 10.3389/fpls.2023.1132555] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 05/22/2023] [Indexed: 07/18/2023]
Abstract
Plants are the sources of many bioactive secondary metabolites which are present in plant organs including leaves, stems, roots, and flowers. Although they provide advantages to the plants in many cases, they are not necessary for metabolisms related to growth, development, and reproduction. They are specific to plant species and are precursor substances, which can be modified for generations of various compounds in different plant species. Secondary metabolites are used in many industries, including dye, food processing and cosmetic industries, and in agricultural control as well as being used as pharmaceutical raw materials by humans. For this reason, the demand is high; therefore, they are needed to be obtained in large volumes and the large productions can be achieved using biotechnological methods in addition to production, being done with classical methods. For this, plant biotechnology can be put in action through using different methods. The most important of these methods include tissue culture and gene transfer. The genetically modified plants are agriculturally more productive and are commercially more effective and are valuable tools for industrial and medical purposes as well as being the sources of many secondary metabolites of therapeutic importance. With plant tissue culture applications, which are also the first step in obtaining transgenic plants with having desirable characteristics, it is possible to produce specific secondary metabolites in large-scale through using whole plants or using specific tissues of these plants in laboratory conditions. Currently, many studies are going on this subject, and some of them receiving attention are found to be taken place in plant biotechnology and having promising applications. In this work, particularly benefits of secondary metabolites, and their productions through tissue culture-based biotechnological applications are discussed using literature with presence of current studies.
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Affiliation(s)
| | - Ilhan Dogan
- Department of Medical Services and Techniques, Akyazi Vocational School of Health Services, Sakarya University of Applied Science, Sakarya, Türkiye
| | - Asli Hocaoglu-Ozyigit
- Department of Biology, Faculty of Science, Marmara University, Istanbul, Türkiye
- Biology Program, Institute of Pure and Applied Sciences, Tekirdag Namık Kemal University, Tekirdag, Türkiye
| | - Bestenur Yalcin
- Department of Medical Laboratory Techniques, Vocational School of Health Services, Bahcesehir University, Istanbul, Türkiye
| | - Aysegul Erdogan
- Application and Research Centre for Testing and Analysis, EGE MATAL, Chromatography and Spectroscopy Laboratory, Ege University, Izmir, Türkiye
| | - Ibrahim Ertugrul Yalcin
- Department of Civil Engineering, Faculty of Engineering and Natural Sciences, Bahcesehir University, Istanbul, Türkiye
| | - Evren Cabi
- Department of Biology, Faculty of Arts and Sciences, Tekirdag Namık Kemal University, Tekirdag, Türkiye
| | - Yilmaz Kaya
- Department of Biology, Faculty of Science, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
- Department of Agricultural Biotechnology, Faculty of Agriculture, Ondokuz Mayis University, Samsun, Türkiye
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18
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Lin G, Li Y, Chen X, Zhang F, Linhardt RJ, Zhang A. Extraction, structure and bioactivities of polysaccharides from Sanghuangporus spp.: A review. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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19
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Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms. Foods 2023; 12:foods12040801. [PMID: 36832876 PMCID: PMC9956186 DOI: 10.3390/foods12040801] [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: 01/12/2023] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.
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20
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Zhang L, Zhang M, Adhikari B, Zhang L. Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency. Food Chem 2023; 402:134149. [DOI: 10.1016/j.foodchem.2022.134149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 07/16/2022] [Accepted: 09/04/2022] [Indexed: 11/24/2022]
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21
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Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry. Foods 2023; 12:foods12030482. [PMID: 36766011 PMCID: PMC9914728 DOI: 10.3390/foods12030482] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structure. Protein-based HIPEs have shown great potential for a variety of fields, including foods, due to the wide range of materials, simple preparation, and good biocompatibility. This review introduces the preparation routes of protein-based HIPEs and summarizes and classifies the preparation methods of protein stabilizers according to their formation mechanism. Further outlined are the types and properties of protein stabilizers used in the present studies, the composition of the oil phase, the encapsulating substances, and the properties of the constituted protein-based HIPEs. Finally, future development of protein-based HIPEs was explored, such as the development of protein-based stabilizers, the improvement of emulsification technology, and the quality control of stabilizers and protein-based HIPEs.
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22
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Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs. Int J Food Microbiol 2023; 384:109963. [DOI: 10.1016/j.ijfoodmicro.2022.109963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
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23
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Zhong Y, Dong S, Cui Y, Dong X, Xu H, Li M. Recent Advances in Postharvest Irradiation Preservation Technology of Edible Fungi: A Review. Foods 2022; 12:foods12010103. [PMID: 36613319 PMCID: PMC9818174 DOI: 10.3390/foods12010103] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/13/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Edible fungi have high edible, medicinal and economic value. Rapid development of the edible fungi industry can meet people's consumption demands. However, due to lack of suitable preservation technology after harvest, edible fungi are susceptible to mechanical damage, microbial infection, and discoloration, which could affect the quality and shelf life of fresh edible fungi. Many techniques have been developed to extend the postharvest storage time of fresh edible fungi and irradiation technology has been proven to be one of the potential technologies. This review summarizes the internal and external factors affecting the postharvest quality deterioration of edible fungi, introduces the types of irradiation preservation technology and describes comprehensive advances in the effects of irradiation on shelf life, microbiology, organoleptic qualities, nutritional qualities (proteins, fats, sugars and vitamins) and enzymatic activities of edible fungi from different regions and of different species worldwide. This review uncovers that the postharvest quality decay of edible fungi is a complex process. The irradiation preservation of edible fungi is affected not only by the edible fungus itself and the storage environment but also by the radiation type, radiation dose and radiation source conditions. Future studies need to consider the combined application of irradiation and other novel technologies to further improve the preservation effect of edible fungi, in particular in the area of irradiation's influence on the flavor of edible fungus.
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24
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Enhancing polysaccharide production by Paraisaria dubia spores batch fermentation through a pH-shift strategy based on kinetic analysis. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.12.020] [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: 12/24/2022]
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25
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Tao A, Zhang H, Duan J, Xiao Y, Liu Y, Li J, Huang J, Zhong T, Yu X. Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review. Front Microbiol 2022; 13:1070773. [PMID: 36532431 PMCID: PMC9751450 DOI: 10.3389/fmicb.2022.1070773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022] Open
Abstract
Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for plant protein processing techniques that can help them match the quality of conventional meat protein from the aspects of sensory, quality and functionality. Bean proteins are ideal options for PBMA with their easy accessibility, high nutrient-density and reasonable price. However, the high polyunsaturated lipids content of beans inevitably leads to the unpleasant beany flavor of soy protein products, which severely affects the promotion of soy protein-based PBMA. In order to solve this issue, various methods including bleaching, enzyme and fermentation etc. are developed. Among these, fermentation is widely investigated due to its high efficiency, less harm to the protein matrix, targeted performance and low budget. In addition, proper utilization of microbiome during the fermentation process not only reduces the unpleasant beany flavors, but also enhances the aroma profile of the final product. In this review, we provide a thorough and succinct overview of the mechanism underlying the formation and elimination of beany flavor with associated fermentation process. The pros and cons of typical fermentation technologies for removing beany flavors are discussed in alongside with their application scenarios. Additionally, the variations among different methods are compared in terms of the strains, fermentation condition, target functionality, matrix for application, sensory perception etc.
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Affiliation(s)
- Anqi Tao
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China
| | - Hongyu Zhang
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China
| | - Junnan Duan
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China,Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, China
| | - Yao Liu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
| | - Jianwei Li
- Macau Uni-Win Biotechnology Co., Ltd, Macau, Macau SAR, China
| | - Jieyu Huang
- Macau Uni-Win Biotechnology Co., Ltd, Macau, Macau SAR, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China,*Correspondence: Tian Zhong,
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China,Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, China,Xi Yu,
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26
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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02930-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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27
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Mechanochemical assisted extraction as a green approach in preparation of bioactive components extraction from natural products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Shen D, Zhang M, Mujumdar AS, Li J. Advances and application of efficient physical fields in extrusion based 3D food printing technology. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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Qiu L, Zhang M, Chang L. Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage. Food Chem 2022; 405:134722. [DOI: 10.1016/j.foodchem.2022.134722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 11/26/2022]
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Guo J, Zhang M, Fang Z. Valorization of mushroom by-products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5593-5605. [PMID: 35460088 DOI: 10.1002/jsfa.11946] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/15/2022] [Accepted: 04/22/2022] [Indexed: 06/14/2023]
Abstract
With the rapid growth of the global economy and the global population, the production of solid waste has increased remarkably. Mushrooms are gaining popularity among researchers for their ability to turn waste into nutrients. However, a large number of by-products are produced during the industrial processing of mushrooms. Traditional waste management, focusing on the utilization and disposal of mushroom by-products, has attracted the attention of researchers. Meanwhile, the circular economy has become a multidisciplinary research field, and the valorization of mushroom by-products is a very important part of circular economy research. Various mushroom by-products of mushroom are reviewed in this paper. By-products are used in food as raw materials or functional components, in livestock and poultry feed after grinding/fermentation, and as electrochemical materials and papermaking materials. The by-products can also be used to produce ethanol and other biological sources of energy, as absorbing substances in sewage treatment, and as fertilizer in soil amendment. Mushroom processing by-products can be applied in various fields. To improve production efficiency, new extraction technology (including supercritical fluid technology and microwave extraction technology) can be adopted to increase the bioactive substance content in the by-products. Choosing appropriate processing temperature, time, and other processing conditions can also enhance product quality. Finally, more research is needed on the cost-effective utilization of the by-products and the feasibility of industrialization. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jia Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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Zhu Y, Zhang M, Zhang L, Law CL, Wang Y, Liu K. Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Comparative Analysis of the Metabolites and Biological Activity of Cultivated and Wild Lignosus rhinocerotis. BIOMED RESEARCH INTERNATIONAL 2022; 2022:5752575. [PMID: 36164453 PMCID: PMC9509233 DOI: 10.1155/2022/5752575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 08/23/2022] [Accepted: 09/03/2022] [Indexed: 11/18/2022]
Abstract
In this paper, Lignosus rhinocerotis (Cooke) Ryvarden (L. rhinocerotis) cultivated in rice medium (LRR) and in sawdust medium (LRS) was harvested. Then, in terms of the LRR, LRS, and wild L. rhinocerotis (LRW), the total flavonoid contents, total polyphenol contents, total polysaccharide contents, and metabolites were detected; antioxidants of their aqueous extracts and anti-inflammatory of their polysaccharides were performed. In addition, the possible mechanism of the polysaccharides of L. rhinocerotis inhibiting lung damage was elucidated. The results showed that 32 compounds were characterized in L. rhinocerotis, including flavonoids, terpenoids, lignans, and steroids and there were 20 compounds in cultivated and wild L. rhinocerotis; LRR has the highest total polyphenol and flavonoid contents, as well as ABTS and DPPH scavenging capacity. The total polysaccharide contents and the FRAP scavenging capacity of wild L. rhinocerotis were higher than those of cultivated L. rhinocerotis. The inhibition of polysaccharides of LRW (PLRW) on LPS-induced MRC-5 damage was stronger than that of the polysaccharides from cultivated L. rhinocerotis. The PLRW may alleviate lung damage by inhibiting the NLRP3 pathway and thereby suppressing the inflammatory response. In summary, both cultivated and wild L. rhinocerotis are abundant in bioactive components and have antioxidant and anti-inflammatory activities.
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Guo Y, Chen X, Gong P, Guo J, Deng D, He G, Ji C, Wang R, Long H, Wang J, Yao W, Yang W, Chen F. Effect of shiitake mushrooms polysaccharide and chitosan coating on softening and browning of shiitake mushrooms (Lentinus edodes) during postharvest storage. Int J Biol Macromol 2022; 218:816-827. [PMID: 35907449 DOI: 10.1016/j.ijbiomac.2022.07.193] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/18/2022] [Accepted: 07/24/2022] [Indexed: 02/01/2023]
Abstract
We investigated the browning and softening of fresh Lentinula edodes (LE) coated with polysaccharides (LEP) isolated from LE stalks and stored at 4 °C for 15 days. The results showed that compared to the chitosan-coated and uncoated LE, the LEP-treated mushrooms showed significant improvements in several qualities during storage, such as reduced weight loss, retention of hardness and springiness, improved soluble protein content, and reduced browning, malondialdehyde content, and electrolyte leakage rate. The best results were obtained with 1.5 % LEP. LEP improved the activities of peroxidase, catalase, superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonialyase and significantly reduced the accumulation of hydrogen peroxide during storage compared to the control samples. In addition, the LEP treatment maintained the high antioxidant activity of LE during storage. Notably, LEP inhibited browning-related enzymes (polyphenol oxidase and tyrosinase) to reduce browning. It also maintained high levels of cellulase, chitinase, and β-1,3 glucanase to improve softening during storage. These findings suggest the potential of LEP to improve the post-harvest quality of mushrooms, allowing a storage period of up to 15 days (extending the shelf life by six days) and indirectly suggesting that the polysaccharide component of LEP can act as a self-defense additive to protect against spoilage during storage.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jing Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Dan Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guanglian He
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Chenglong Ji
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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Jing Y, Zhang S, Li M, Ma Y, Zheng Y, Zhang D, Wu L. Research Progress on the Extraction, Structure, and Bioactivities of Polysaccharides from Coriolus versicolor. Foods 2022; 11:foods11142126. [PMID: 35885369 PMCID: PMC9316838 DOI: 10.3390/foods11142126] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/05/2022] [Accepted: 07/14/2022] [Indexed: 12/07/2022] Open
Abstract
Coriolus is the dried fruiting body of Coriolus versicolor (L. ex Fr.) Quel. C. versicolor (CV) is a worldwide-distributed fungus, which is common and widely used in primitive forests in the northern hemisphere. Polysaccharide, as the main active ingredient in CV, has a variety of biological activities, such as promoting immune function, antivirus, antitumor, anti-diabetes, and so on. However, Coriolus versicolor polysaccharide (CVP) faces the problems of a single extraction method, lack of research on separation and purification, and the research on structural characterization is limited to the primary structure. Furthermore, the existing research results have not been systematically reviewed. Therefore, this paper summarizes the research status of CVP in terms of extraction technology, separation and purification, structural characterization, and pharmacological activity in recent years, in order to provide a theoretical basis for in-depth research, development, and utilization of CVP.
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Affiliation(s)
- Yongshuai Jing
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China; (Y.J.); (S.Z.); (M.L.); (Y.M.); (D.Z.)
| | - Shilin Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China; (Y.J.); (S.Z.); (M.L.); (Y.M.); (D.Z.)
| | - Mingsong Li
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China; (Y.J.); (S.Z.); (M.L.); (Y.M.); (D.Z.)
| | - Yunfeng Ma
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China; (Y.J.); (S.Z.); (M.L.); (Y.M.); (D.Z.)
| | - Yuguang Zheng
- College of Pharmacy, Hebei University of Chinese Medicine, 3 Xingyuan Road, Shijiazhuang 050200, China;
| | - Danshen Zhang
- College of Chemistry and Pharmaceutical Engineering, Hebei University of Science and Technology, 26 Yuxiang Street, Shijiazhuang 050018, China; (Y.J.); (S.Z.); (M.L.); (Y.M.); (D.Z.)
| | - Lanfang Wu
- College of Pharmacy, Hebei University of Chinese Medicine, 3 Xingyuan Road, Shijiazhuang 050200, China;
- Correspondence: ; Tel./Fax: +86-311-8992-6017
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Yang M, Tao L, Kang XR, Li LF, Zhao CC, Wang ZL, Sheng J, Tian Y. Recent developments in Moringa oleifera Lam. polysaccharides: A review of the relationship between extraction methods, structural characteristics and functional activities. Food Chem X 2022; 14:100322. [PMID: 35571331 PMCID: PMC9092490 DOI: 10.1016/j.fochx.2022.100322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 03/28/2022] [Accepted: 04/27/2022] [Indexed: 02/07/2023] Open
Abstract
Moringa oleifera Lam. (M. oleifera Lam) is a perennial tropical deciduous tree that belongs to the Moringaceae family. Polysaccharides are one of the major bioactive compounds in M. oleifera Lam and show immunomodulatory, anticancer, antioxidant, intestinal health protection and antidiabetic activities. At present, the structure and functional activities of M. oleifera Lam polysaccharides (MOPs) have been widespread, but the research data are relatively scattered. Moreover, the relationship between the structure and biological activities of MOPs has not been summarized. In this review, the current research on the extraction, purification, structural characteristics and biological activities of polysaccharides from different sources of M. oleifera Lam were summarized, and the structural characteristics of purified polysaccharides were focused on this review. Meanwhile, the biological activities of MOPs were introduced, and some molecular mechanisms were listed. In addition, the relationship between the structure and biological activities of MOPs was discussed. Furthermore, new perspectives and some future research of M. oleifera Lam polysaccharides were proposed in this review.
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Key Words
- ABTS, 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)
- AKP, Alkaline phosphatase
- ALT, Alanine aminotransferase
- AST, Asparate aminotransferase
- Ara, Arabinose
- BUN, Blood urea nitrogen
- Bax, Bcl2-associated X protein
- Bcl-2, B-cell lymphoma
- Biological activities
- CCl4, Carbon tetrachloride
- COX-2, Cyclooxygenase-2
- Caspase-3, Cysteinyl aspartate specific proteinase 3
- Caspase-9, Cysteinyl aspartate specific proteinase 9
- DPPH, 2.2-diphenyl-picryl-hydrazyl radical
- EAE, Enzyme-assisted extraction
- FRAP, Ferric ion reducing antioxidant power
- FTIR, Fourier transform infrared spectroscopy
- Future trends
- GC, Gas chromatography
- GC–MS, Gas chromatography-mass spectrometry
- GSH-Px, Glutathione peroxidase
- Gal, Galactose
- Glc, Glucose
- HDL, High-density Lipoprotein
- HPGPC, High-performance gel permeation chromatography
- HPLC, High performance liquid chromatography
- HepG2, Human hepatocellular carcinoma cell line
- IL-10, Interleukin-10
- IL-1β, Interleukin 1β
- IL-2, Interleukin-2
- IL-6, Interleukin-6
- LDL, Low-density Lipoprotein
- LPS, Lipopolysaccharide
- M. oleifera Lam, Moringa oleifera Lam.
- MAE, Microwave-assisted extraction
- MDA, Malondialdehyde
- MOPs, Moringa oleifera Lam polysaccharides
- MS, Mass spectrometry
- MTT, 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide
- MW, Molecular weight
- Man, Mannose
- Moringa oleifera Lam
- NF-κB, Nuclear factor kappa-B
- NK, Natural killer cell
- NMR, Nuclear magnetic resonance
- NO, Nitric oxide
- PLE, Pressurized liquid extraction
- Polysaccharides
- ROS, Reactive oxygen species
- Rha, Rhamnose
- SCFAs, Short-chain fatty acids
- SOD, Superoxide dismutase
- Structure characteristics
- Structure-biological relationship
- TC, Total Cholesterol
- TG, Triglycerides
- TNF-α, Tumour necrosis factor-α
- TOF, Time of flight
- UAE, Ultrasound-assisted extraction
- V/C, Ileum crypt and villus length
- WAE, Water-assisted extraction
- Xyl, Xylose
- iNOS, Inducible nitric oxide synthase
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Affiliation(s)
- Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Xin-Rui Kang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Ling-Fei Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Cun-Chao Zhao
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
| | - Zi-Lin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
| | - Jun Sheng
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China.,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China.,Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, China
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Zhang L, Liu F, Jin Y, Wu S, Xu X, Yang N. Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09314-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Wu J, Zhang M, Zhang L, Liu Y. Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jianghong Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Zhongshan Guangdong China
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Identification and Optimization of a Novel Taxanes Extraction Process from Taxus cuspidata Needles by High-Intensity Pulsed Electric Field. Molecules 2022; 27:molecules27093010. [PMID: 35566363 PMCID: PMC9104932 DOI: 10.3390/molecules27093010] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 01/27/2023] Open
Abstract
Taxanes are a series of natural compounds with great application potential in antitumor therapy, whereas the lack of efficient taxanes extraction methods significantly hinders the development of taxanes. The high-intensity pulsed electric field (PEF) is a novel technology used to extract bioactive ingredients from food and other natural products. However, the prospect of using PEF for taxanes extraction remains to be elucidated. Herein, we extracted taxanes from Taxus cuspidata via PEF and explored the effects of seven extraction conditions on the yields of target compounds. The Placket–Burman design (PBD) assay revealed that electric field strength, pulse number, and particle size are key factors for taxanes extraction. The response surface methodology (RSM) and back-propagation neural network conjugated with genetic algorithm (GA-BP) were further used to model and predict the optimal extraction conditions, and GA-BP exerted higher reliability, leading to a maximum extraction yield of 672.13 μg/g under electric field strength of 16 kV/cm, pulse number of 8, particle size of 160 meshes, solid–liquid ratio of 1:60, a single extraction, centrifugal speed of 8000 r/min, and flow rate of 7 mL/min, which was 1.07–1.84 folds that of control, solid–liquid extraction (SL), and ultrasonic extraction (US) groups. Additionally, the scanning electron microscopy (SEM) results indicated that the sample particles extracted by PEF method exhibited a coarser surface morphology. Thus, we present for the first time that PEF is feasible for the extraction of taxanes from Taxus cuspidata and highlight the application value of the PBD, RSM, and GA-BP models in parameters optimization during extraction process.
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Anti-Diabetic Effects of Ethanol Extract from Sanghuangporous vaninii in High-Fat/Sucrose Diet and Streptozotocin-Induced Diabetic Mice by Modulating Gut Microbiota. Foods 2022; 11:foods11070974. [PMID: 35407061 PMCID: PMC8997417 DOI: 10.3390/foods11070974] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 01/27/2023] Open
Abstract
Type 2 diabetes mellitus (T2DM) may lead to abnormally elevated blood glucose, lipid metabolism disorder, and low-grade inflammation. Besides, the development of T2DM is always accompanied by gut microbiota dysbiosis and metabolic dysfunction. In this study, the T2DM mice model was established by feeding a high-fat/sucrose diet combined with injecting a low dose of streptozotocin. Additionally, the effects of oral administration of ethanol extract from Sanghuangporous vaninii (SVE) on T2DM and its complications (including hypoglycemia, hyperlipidemia, inflammation, and gut microbiota dysbiosis) were investigated. The results showed SVE could improve body weight, glycolipid metabolism, and inflammation-related parameters. Besides, SVE intervention effectively ameliorated the diabetes-induced pancreas and jejunum injury. Furthermore, SVE intervention significantly increased the relative abundances of Akkermansia, Dubosiella, Bacteroides, and Parabacteroides, and decreased the levels of Lactobacillus, Flavonifractor, Odoribacter, and Desulfovibrio compared to the model group (LDA > 3.0, p < 0.05). Metabolic function prediction of the intestinal microbiota by PICRUSt revealed that glycerolipid metabolism, insulin signaling pathway, PI3K-Akt signaling pathway, and fatty acid degradation were enriched in the diabetic mice treated with SVE. Moreover, the integrative analysis indicated that the key intestinal microbial phylotypes in response to SVE intervention were strongly correlated with glucose and lipid metabolism-associated biochemical parameters. These findings demonstrated that SVE has the potential to alleviate T2DM and its complications by modulating the gut microbiota imbalance.
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Liu Q, Ma R, Li S, Fei Y, Lei J, Li R, Pan Y, Liu S, Wang L. Dietary Supplementation of Auricularia auricula-judae Polysaccharides Alleviate Nutritional Obesity in Mice via Regulating Inflammatory Response and Lipid Metabolism. Foods 2022; 11:foods11070942. [PMID: 35407029 PMCID: PMC8997552 DOI: 10.3390/foods11070942] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 02/06/2023] Open
Abstract
The incidence of lipid metabolism disorder and obesity that is caused by high-calorie diets is increasing year by year, which has become an urgent global health problem. This study was performed to explore the intervention effects of polysaccharides that were extracted from Auricularia auricula-judae resources in the Qinba Mountain area on nutritional obesity in C57BL/6J mice that was induced by high fat and high fructose diets (HFFD) and to investigate their underlying molecular mechanisms. The results showed that dietary supplementation of Auricularia auricula-judae polysaccharides (AAP) significantly improved mice’s insulin resistance state, altered serum lipid metabolites, and slowed down body weight gain that was induced by HFFD. In addition, AAP supplementation decreased inflammatory factor levels and alleviated liver histomorphology changes. Furthermore, AAP down-regulated liver adipogenic-related gene expressions, suppressed cholesterol synthesis-related gene levels, up-regulated fatty acid β-oxidation-related gene expressions, and promoted cholesterol efflux-related gene expressions, thus improving mice hepatic lipid metabolism homeostasis. Moreover, the intervention effects were closely related to mitochondrial function. These results provide a scientific basis for the further development and utilization of Auricularia auricula-judae resources in the Qinba Mountain area.
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Affiliation(s)
- Qian Liu
- Correspondence: ; Tel./Fax: +86-29-88305208
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42
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Song X, Cui W, Meng F, Xia Q, Li X, Hou M, Jia L, Zhang J. Glucopyranose from Pleurotus geesteranus prevent alcoholic liver diseases by regulating Nrf2/HO-1-TLR4/NF-κB signalling pathways and gut microbiota. Food Funct 2022; 13:2441-2455. [PMID: 35048917 DOI: 10.1039/d1fo03486c] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This study investigated the effects of PGPs (Pleurotus geesteranus polysaccharides), a glucopyranose isolated from the mycelium of Pleurotus geesteranus and characterized with the main chain of →4)-α-D-Glcp-(1→, on the prevention against alcohol liver diseases (ALD), with the aim of providing a theoretical basis for the application of P. geesteranus as prebiotic agents in preventing and treating gut dysbiosis and alcohol-related metabolic disorders in individuals with ALD. The results showed that PGP treatment reduced oxidative stress by up-regulating the Nrf2/HO-1 signalling pathways, and decreased the pro-inflammatory factors by down-regulating TLR4/NF-κB signalling pathways. Furthermore, we validated effects of PGPs on balancing the gut-liver axis by maintaining the integrity of the intestinal epithelial barrier of decreasing intestinal permeability, increasing intestinal tight-junction protein and mucin expression and elevating the abundance of short-chain fatty acids (SCFAs) producers in the intestine by regulating the microbiota composition.
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Affiliation(s)
- Xinling Song
- College of Life Science, Shandong Agricultural University, Taian, 271018, PR China.
| | - Weijun Cui
- College of Life Science, Shandong Agricultural University, Taian, 271018, PR China.
| | - Fanyun Meng
- Xintai Science and Technology Bureau, Taian, 271000, PR China
| | - Qun Xia
- Xintai Science and Technology Bureau, Taian, 271000, PR China
| | - Xueping Li
- College of Life Science, Shandong Agricultural University, Taian, 271018, PR China.
| | - Minjie Hou
- College of Life Science, Shandong Agricultural University, Taian, 271018, PR China.
| | - Le Jia
- College of Life Science, Shandong Agricultural University, Taian, 271018, PR China.
| | - Jianjun Zhang
- College of Life Science, Shandong Agricultural University, Taian, 271018, PR China.
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Liu X, Hasan KMF, Wei S. Immunological regulation, effects, extraction mechanisms, healthy utilization, and bioactivity of edible fungi: A comprehensive review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Xiaoyi Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education; Department of Nutrition and Food Hygiene, School of Public Health Guizhou Medical University Guizhou China
| | | | - Shaofeng Wei
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education; Department of Nutrition and Food Hygiene, School of Public Health Guizhou Medical University Guizhou China
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Chen HY, Lei JY, Li SL, Guo LQ, Lin JF, Wu GH, Lu J, Ye ZW. Progress in biological activities and biosynthesis of edible fungi terpenoids. Crit Rev Food Sci Nutr 2022; 63:7288-7310. [PMID: 35238261 DOI: 10.1080/10408398.2022.2045559] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The edible fungi have both edible and medicinal functions, in which terpenoids are one of the most important active ingredients. Terpenoids possess a wide range of biological activities and show great potential in the pharmaceutical and healthcare industries. In this review, the diverse biological activities of edible fungi terpenoids were summarized with emphasis on the mechanism of anti-cancer and anti-inflammation. Subsequently, this review focuses on advances in knowledge and understanding of the biosynthesis of terpenoids in edible fungi, especially in the generation of sesquiterpenes, diterpenes, and triterpenes. This paper is aim to provide an overview of biological functions and biosynthesis developed for utilizing the terpenoids in edible fungi.
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Affiliation(s)
- Hai-Ying Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jin-Yu Lei
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shu-Li Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Li-Qiong Guo
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jun-Fang Lin
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Guang-Hong Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, College of Life Sciences, South China Agricultural University, Guangzhou, China
| | - Jun Lu
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Zhi-Wei Ye
- College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Protein Function and Regulation in Agricultural Organisms, College of Life Sciences, South China Agricultural University, Guangzhou, China
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Wang Z, Gao T, He Z, Zeng M, Qin F, Chen J. Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112941] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tong LL, Wang Y, Yuan L, Liu MZ, Du YH, Mu XY, Yang QH, Wei SX, Li JY, Wang M, Guo DS. Enhancement of polysaccharides production using microparticle enhanced technology by Paraisaria dubia. Microb Cell Fact 2022; 21:12. [PMID: 35090444 PMCID: PMC8796560 DOI: 10.1186/s12934-021-01733-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 12/25/2021] [Indexed: 02/07/2023] Open
Abstract
Background Polysaccharides are important active ingredients in Ophiocordyceps gracilis with many physiological functions. It can be obtained from the submerged fermentation by the anamorph (Paraisaria dubia) of Ophiocordyceps gracilis. However, it was found that the mycelial pellets of Paraisaria dubia were dense and increased in volume in the process of fermentation, and the center of the pellets was autolysis due to the lack of nutrient delivery, which extremely reduced the yield of polysaccharides. Therefore, it is necessary to excavate a fermentation strategy based on morphological regulation for Paraisaria dubia to promote polysaccharides accumulation. Results In this study, we developed a method for enhancing polysaccharides production by Paraisaria dubia using microparticle enhanced technology, talc microparticle as morphological inducer, and investigated the enhancement mechanisms by transcriptomics. The optimal size and dose of talc were found to be 2000 mesh and 15 g/L, which resulted in a high polysaccharides yield. It was found that the efficient synthesis of polysaccharides requires an appropriate mycelial morphology through morphological analysis of mycelial pellets. And, the polysaccharides synthesis was found to mainly rely on the ABC transporter-dependent pathway revealed by transcriptomics. This method was also showed excellent robustness in 5-L bioreactor, the maximum yields of intracellular polysaccharide and exopolysaccharides were 83.23 ± 1.4 and 518.50 ± 4.1 mg/L, respectively. And, the fermented polysaccharides were stable and showed excellent biological activity. Conclusions This study provides a feasible strategy for the efficient preparation of cordyceps polysaccharides via submerged fermentation with talc microparticles, which may also be applicable to similar macrofungi. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s12934-021-01733-w.
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Affiliation(s)
- Ling-Ling Tong
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Yue Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Li Yuan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Meng-Zhen Liu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Yuan-Hang Du
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Xin-Ya Mu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Qing-Hao Yang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Shi-Xiang Wei
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Jun-Ya Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Mian Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China
| | - Dong-Sheng Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, No. 1 Wenyuan Road, Nanjing, 210023, People's Republic of China.
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Zhou Y, El-Seedi HR, Xu B. Insights into health promoting effects and myochemical profiles of pine mushroom Tricholoma matsutake. Crit Rev Food Sci Nutr 2022; 63:5698-5723. [PMID: 34985354 DOI: 10.1080/10408398.2021.2023857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Tricholoma matsutake (TM) is a valuable edible mushroom that has attracted increasing attention due to its potential medicinal values and functional uses. However, the chemical composition and molecular mechanisms behinds TM are not specifically summarized yet. Hence, this review aims to systematically analyze the research progress on the characterization of chemical compositions and the reported health effects of TM in the last 20 years. The myochemical profiles of TM consist of proteins with amino acids, fatty acids, nucleic acids with their derivatives, polysaccharides, minerals, volatile components, phenolic compounds, and steroids. The bioactive substances in TM exert their health effects mainly by regulating body immunity and restoring the balance of the redox system. NF-κB signaling pathway and its downstream cytokines such as TNF-α and IL-6 are the key molecular mechanisms. In addition, MAPK, PI3K-Akt, and JAK-STAT are also involved. NF-κB, MAPK, and PI3K-Akt are also highly related to cancer regulation and thus TM has great anticancer potential. Considering that most studies have only investigated the dosage and inhibition rate of TM on cancer cell lines, more extensive studies need to focus on the specific molecular mechanisms behind these anticancer effects in the future.
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Affiliation(s)
- Yifan Zhou
- BNU-HKBU United International College, Food Science and Technology Program, Zhuhai, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Biomedical Centre, Uppsala University, Uppsala, Sweden
| | - Baojun Xu
- BNU-HKBU United International College, Food Science and Technology Program, Zhuhai, China
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Wei Y, Li L, Liu Y, Xiang S, Zhang H, Yi L, Shang Y, Xu W. Identification techniques and detection methods of edible fungi species. Food Chem 2021; 374:131803. [PMID: 34915377 DOI: 10.1016/j.foodchem.2021.131803] [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: 08/16/2021] [Revised: 11/12/2021] [Accepted: 12/03/2021] [Indexed: 12/15/2022]
Abstract
Edible fungi have high nutritional value and great potential. Confusion among edible fungi species, and foodborne diseases due to toadstool poisoning or death induced by inadvertent consumption exist across the world. Therefore, edible fungi must be accurately identified. Based on different substances in edible fungi, there are different detection methods, and the same method can use different identification technology. Sensory identification methods include morphological and odor methods. Instrumental analysis methods based on chemical composition include chromatographic, mass spectrometry and spectral technology. Molecular biology identification methods based on nucleic acids include molecular marker technology, sequencing technology, isothermal amplification technology and endogenous reference gene method. Method is channel, and technology is the means. The principles, advantages, disadvantages and applications of various identification techniques and detection methods were discussed in this work to provide reference for the identification research of edible fungi and technical support for preventing food safety incidents caused by toadstools.
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Affiliation(s)
- Yuanmiao Wei
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Ling Li
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Yao Liu
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Shuna Xiang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Hanyue Zhang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Lunzhao Yi
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Shang
- Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China.
| | - Wentao Xu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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50
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Molecular Cloning, Expression and Macrophage Activation of an Immunoregulatory Protein from Cordyceps militaris. Molecules 2021; 26:molecules26237107. [PMID: 34885688 PMCID: PMC8658978 DOI: 10.3390/molecules26237107] [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: 10/13/2021] [Revised: 11/05/2021] [Accepted: 11/17/2021] [Indexed: 12/04/2022] Open
Abstract
Protein components of C. militaris have been reported to possess various biological activities. In our previous research, a Cordyceps militaris-derived immunoregulatory protein (CMIP) was naturally isolated and showed the activity of inhibiting the metastasis of breast cancer cells. This study aimed to obtain recombinant CMIP (rCMIP) using recombinant expression and elucidate its ability to activate macrophages. Recombinant CMIP showed one band at approximately 15 kDa or 30 kDa, or two bands at 15 kDa and 30 kDa, under different denaturation conditions of electrophoresis. The cell binding assay showed that rCMIP selectively binds to the surface of macrophages. After adhesion, it did not induce the apoptosis of RAW 264.7 cells, but promoted their proliferation. Moreover, rCMIP significantly induced the expression of M1 macrophage polarization-related molecules. The mean fluorescence intensity (MFI) of CD 86 was enhanced by 2.1-fold and 3.2-fold under 0.64 μM and 1.6 μM of rCMIP treatment, respectively. Cytokines typically expressed in M1 macrophages, such as TNF-α, iNOS, IL-6, CCL 4, CCL 5 and CXCL 10, were also considerably induced by rCMIP, while the expression of cytokines in typical M2 macrophages, like Arg-1, CCL17 and CCL22, were not changed or slightly decreased. Under rCMIP treatment, the release of NO was also appreciably induced. In the present study, we reported cloning, expression and functional characterization of rCMIP, which was naturally isolated from the fruiting body of C. militaris in our previous study. The data imply that rCMIP possesses immunomodulatory activity in macrophages.
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