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Yalman S, Trapp T, Vetter C, Popa F, Fraatz MA, Zorn H. Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8083-8092. [PMID: 37163258 DOI: 10.1021/acs.jafc.3c00542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors. To identify the key aroma compounds of LMO grown submerged in malt extract peptone medium, the volatiles were isolated by means of automated solvent assisted flavor evaporation (aSAFE). An aroma extract dilution analysis was performed by means of gas chromatography-olfactometry coupled with a flame ionization detector (GC-FID-O). In the aSAFE extract of LMO, 24 aroma-active compounds were detected. 5-Butyl-2(5H)-furanone (FD 4096), perceived as coconut-like, was determined as the compound with the highest FD factor. (E,E)-2,4-Decadienal, (E,Z)-2,4-decadienal, and sotolon were identified as responsible key compounds for the spicy odor of the submerged cultures. Moreover, supplementation of the cultures of LMO, Laetiporus sulphureus, and Laetiporus persicinus with 13C-labeled thiamine hydrochloride resulted in the formation of 2-methyl-3-(methylthio)furan (MMTF), a compound with a pronounced meaty flavor. The concentrations of MMTF were further increased to 19-27 μg L-1 by additional supplementation of the cultures with ascorbic acid. The results of this study indicate potential for the biotechnological production of a meat-like flavor by Laetiporus species.
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Affiliation(s)
- Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Tobias Trapp
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Christina Vetter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstrasse 2, 77889 Seebach, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
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Pilot-Scale Production of the Natural Colorant Laetiporic Acid, Its Stability and Potential Applications. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Laetiporus sulphureus, a wood-decaying basidiomycete, produces yellow-orange pigments in fruiting bodies and, as was recently shown, in submerged cultivated mycelia. Out of four strains, the most potent laetiporic acid producer was identified and its yield compared in different media. The complex Moser b medium was replaced by potato dextrose broth, achieving higher yields at a lower cost. Cultivation was then scaled up from shake flask to a 7 L stirred tank bioreactor. Optimization of parameters led to increased product concentrations up to 1 g L−1, the highest yield reported so far. An in situ product recovery strategy with a biphasic system was established, increasing the yield by 19% on the shake flask scale. A crude ethanolic extract of the biomass was examined for color stability and application trials. In contrast to what has been suggested in the past, the pigment showed limited long-term stability to oxygen and light, but was stable under storage in the dark at 4 °C under nitrogen. The orange extract was successfully incorporated into different matrices like foods, cosmetics and textiles. Laetiporic acid can potentially replace petrochemical based synthetic dyes, and can thus support the development of a circular bioeconomy.
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Identification of volatile producing enzymes in higher fungi: Combining analytical and bioinformatic methods. Methods Enzymol 2022; 664:221-242. [PMID: 35331375 DOI: 10.1016/bs.mie.2021.12.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Filamentous fungi harbor the genetic potential for the biosynthesis of several secondary metabolites including various volatile organic compounds (VOCs). Nonetheless, under standard laboratory conditions, many of these VOCs are not formed. Furthermore, little is known about enzymes involved in the production of fungal VOCs. To tap these interesting topics, we developed an approach to identify enzymes putatively involved in the fungal VOC biosynthesis. In this chapter, we highlight different fungal cultivation methods and techniques for the extraction of VOCs, including a method that allows the noninvasive analysis of VOCs. In addition using terpene synthases as an example, it is depicted how enzymes putatively involved in VOC synthesis can be identified by means of bioinformatic approaches. Transcriptomic data of chosen genes combined with volatilome data obtained during different developmental stages is demonstrated as a powerful tool to identify enzymes putatively involved in fungal VOC biosynthesis. Especially with regard to subsequent enzyme characterization, this procedure is a target-oriented way to save time and efforts by considering only the most important enzymes.
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The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran. FERMENTATION 2022. [DOI: 10.3390/fermentation8030120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using Rhizopus oligosporus solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.
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Insecticidal Activity of Extracts, Fractions, and Pure Molecules of Cissampelos pareira Linnaeus against Aphid, Aphis craccivora Koch. Molecules 2022; 27:molecules27030633. [PMID: 35163898 PMCID: PMC8838119 DOI: 10.3390/molecules27030633] [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: 12/01/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/16/2022] Open
Abstract
Aphis craccivora Koch is a polyphagous and major pest of leguminous crops causing significant damage by reducing the yield. Repeated application of synthetic insecticides for the control of aphids has led to development of resistance. Therefore, the present study aimed to screen the insecticidal activity of root/stem extracts/fractions, and pure molecules from Cissampelos pareira Linnaeus against A. craccivora for identification of lead(s). Among root extract/fractions, the n-hexane fraction was found most effective (LC50 = 1828.19 mg/L) against A. craccivora, followed by parent extract (LC50 = 2211.54 mg/L). Among stem extract/fractions, the n-hexane fraction (LC50 = 1246.92 mg/L) was more effective than the water and n-butanol fractions. Based on GC and GC-MS analysis, among different compounds identified in the n-hexane fraction of root and stem, ethyl palmitate (known to possess insecticidal activity) was present in the highest concentration (24.94 to 52.95%) in both the fractions. Among pure molecules, pareirarineformate was found most effective (LC50 = 1491.93 mg/L) against A. craccivora, followed by cissamine (LC50 = 1556.31 mg/L). Parent extract and fractions of C. pareira possess promising activity against aphid. Further, field bio-efficacy studies are necessary to validate the current findings for the development of botanical formulation.
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Saracino F, Brinco J, Gago D, Gomes da Silva M, Boavida Ferreira R, Ricardo-da-Silva J, Chagas R, Ferreira LM. DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction. Molecules 2021; 26:6188. [PMID: 34684769 PMCID: PMC8539232 DOI: 10.3390/molecules26206188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/29/2021] [Accepted: 10/11/2021] [Indexed: 11/29/2022] Open
Abstract
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
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Affiliation(s)
- Francesco Saracino
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - João Brinco
- CENSE—Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal;
| | - Diana Gago
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Marco Gomes da Silva
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
| | - Ricardo Boavida Ferreira
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Jorge Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (F.S.); (R.B.F.); (J.R.-d.-S.)
| | - Ricardo Chagas
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
- Food4Sustainability—Associação Para a Inovação no Alimento Sustentável, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal
| | - Luísa Maria Ferreira
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, Portugal; (D.G.); (M.G.d.S.); (R.C.)
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Karrer D, Weigel V, Hoberg N, Atamasov A, Rühl M. Biotransformation of [U-13C]linoleic acid suggests two independent ketonic- and aldehydic cycles within C8-oxylipin biosynthesis in Cyclocybe aegerita (V. Brig.) Vizzini. Mycol Prog 2021. [DOI: 10.1007/s11557-021-01719-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractAlthough the typical aroma contributing compounds in fungi of the phylum Basidiomycota are known for decades, their biosynthetic pathways are still unclear. Amongst these volatiles, C8-compounds are probably the most important ones as they function, in addition to their specific perception of fungal odour, as oxylipins. Previous studies focused on C8-oxylipin production either in fruiting bodies or mycelia. However, comparisons of the C8-oxylipin biosynthesis at different developmental stages are scarce, and the biosynthesis in basidiospores was completely neglected. In this study, we addressed this gap and were able to show that the biosynthesis of C8-oxylipins differs strongly between different developmental stages. The comparison of mycelium, primordia, young fruiting bodies, mature fruiting bodies, post sporulation fruiting bodies and basidiospores revealed that the occurance of the two main C8-oxylipins octan-3-one and oct-1-en-3-ol distinguished in different stages. Whereas oct-1-en-3-ol levels peaked in the mycelium and decreased with ongoing maturation, octan-3-one levels increased during maturation. Furthermore, oct-2-en-1-ol, octan-1-ol, oct-2-enal, octan-3-ol, oct-1-en-3-one and octanal contributed to the C8-oxylipins but with drastically lower levels. Biotransformations with [U-13C]linoleic acid revealed that early developmental stages produced various [U-13C]oxylipins, whereas maturated developmental stages like post sporulation fruiting bodies and basidiospores produced predominantly [U-13C]octan-3-one. Based on the distribution of certain C8-oxylipins and biotransformations with putative precursors at different developmental stages, two distinct biosynthetic cycles were deduced with oct-2-enal (aldehydic-cycle) and oct-1-en-3-one (ketonic-cycle) as precursors.
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Wang L, Huang X, Wang C, Aheto JH, Chang X, Yu S, Zhang X, Wang Y. Coupling electronic nose with
GC–MS
improves flavor recognition and grade differentiation of Zhenjiang aromatic vinegar. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Li Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | | | - Xianhui Chang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Shanshan Yu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Xiaorui Zhang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
| | - Yu Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu China
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Brescia FF, Pitelas W, Yalman S, Popa F, Hausmann HG, Wende RC, Fraatz MA, Zorn H. Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5997-6004. [PMID: 34008976 DOI: 10.1021/acs.jafc.1c01478] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Submerged cultures of the basidiomycota Cystostereum murrayi emit an intensive coconut-like, sweetish, and buttery smell. For identification of the key aroma compounds, an aroma dilution analysis using dynamic headspace was performed by adjusting the split ratio of the GC inlet system. Flavor dilution (FD) factors varied from 22 up to ≥218, whereby the largest class of compounds represented terpenoids, including two rare stereoisomers of 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran (dill ether, ee ≥ 99.9). By means of nuclear magnetic resonance spectroscopy, the substances with the highest FD factors (29, 212, and 218) were identified as diastereomers of 3,6-dimethyl-3a,4,5,6,7,7a-hexayhydro-3H-1-benzofuran-2-one (dihydromenthofurolactone) and as its corresponding C3-unsaturated lactone. The latter two compounds have not been described for Cystostereum murrayi or for any other basidiomycota previously. Supplementation studies using 2-13C-d-glucose indicated that these lactones as well as the two stereoisomers of dill ether and other terpenoids were formed de novo by the fungus.
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Affiliation(s)
- Fabio F Brescia
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Wassilios Pitelas
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstraße 2, Seebach 77889, Germany
| | - Heike G Hausmann
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Raffael C Wende
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany
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Orban A, Weber A, Herzog R, Hennicke F, Rühl M. Transcriptome of different fruiting stages in the cultivated mushroom Cyclocybe aegerita suggests a complex regulation of fruiting and reveals enzymes putatively involved in fungal oxylipin biosynthesis. BMC Genomics 2021; 22:324. [PMID: 33947322 PMCID: PMC8097960 DOI: 10.1186/s12864-021-07648-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Accepted: 04/19/2021] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Cyclocybe aegerita (syn. Agrocybe aegerita) is a commercially cultivated mushroom. Its archetypal agaric morphology and its ability to undergo its whole life cycle under laboratory conditions makes this fungus a well-suited model for studying fruiting body (basidiome, basidiocarp) development. To elucidate the so far barely understood biosynthesis of fungal volatiles, alterations in the transcriptome during different developmental stages of C. aegerita were analyzed and combined with changes in the volatile profile during its different fruiting stages. RESULTS A transcriptomic study at seven points in time during fruiting body development of C. aegerita with seven mycelial and five fruiting body stages was conducted. Differential gene expression was observed for genes involved in fungal fruiting body formation showing interesting transcriptional patterns and correlations of these fruiting-related genes with the developmental stages. Combining transcriptome and volatilome data, enzymes putatively involved in the biosynthesis of C8 oxylipins in C. aegerita including lipoxygenases (LOXs), dioxygenases (DOXs), hydroperoxide lyases (HPLs), alcohol dehydrogenases (ADHs) and ene-reductases could be identified. Furthermore, we were able to localize the mycelium as the main source for sesquiterpenes predominant during sporulation in the headspace of C. aegerita cultures. In contrast, changes in the C8 profile detected in late stages of development are probably due to the activity of enzymes located in the fruiting bodies. CONCLUSIONS In this study, the combination of volatilome and transcriptome data of C. aegerita revealed interesting candidates both for functional genetics-based analysis of fruiting-related genes and for prospective enzyme characterization studies to further elucidate the so far barely understood biosynthesis of fungal C8 oxylipins.
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Affiliation(s)
- Axel Orban
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392, Giessen, Hesse, Germany
| | - Annsophie Weber
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392, Giessen, Hesse, Germany
| | - Robert Herzog
- International Institute Zittau, Technical University Dresden, 02763, Zittau, Saxony, Germany
| | - Florian Hennicke
- Project Group Genetics and Genomics of Fungi, Ruhr-University Bochum, Chair Evolution of Plants and Fungi, 44780, Bochum, North Rhine-Westphalia, Germany.
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, 35392, Giessen, Hesse, Germany. .,Fraunhofer Institute for Molecular Biology and Applied Ecology IME Branch for Bioresources, 35392, Giessen, Hesse, Germany.
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Amorim C, Alves Filho EG, Rodrigues THS, Bender RJ, Canuto KM, Garruti DS, Antoniolli LR. Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit. Food Res Int 2020; 136:109570. [PMID: 32846609 DOI: 10.1016/j.foodres.2020.109570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 10/23/2022]
Abstract
The volatile profile of 'Rama Forte' persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg-1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC-MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2-treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tert-butylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2,4-di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in 'Rama Forte' persimmon fruit.
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Affiliation(s)
- Catherine Amorim
- Universidade Federal do Rio Grande do Sul, 7712 Bento Gonçalves Ave, 91540-000 Porto Alegre, RS, Brazil.
| | | | | | - Renar João Bender
- Universidade Federal do Rio Grande do Sul, 7712 Bento Gonçalves Ave, 91540-000 Porto Alegre, RS, Brazil.
| | - Kirley Marques Canuto
- Embrapa Agroindústria Tropical, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil.
| | - Deborah Santos Garruti
- Embrapa Agroindústria Tropical, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil.
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Orban A, Hennicke F, Rühl M. Volatilomes of Cyclocybe aegerita during different stages of monokaryotic and dikaryotic fruiting. Biol Chem 2020; 401:995-1004. [DOI: 10.1515/hsz-2019-0392] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Accepted: 01/09/2020] [Indexed: 11/15/2022]
Abstract
AbstractVolatile organic compounds (VOC) are characteristic for different fungal species. However, little is known about VOC changes during development and their biological role. Therefore, we established a laboratory cultivation system in modified crystallizing dishes for analyzing VOC during fruiting body development of the dikaryotic strainCyclocybe aegeritaAAE-3 as well as four monokaryotic offspring siblings exhibiting different fruiting phenotypes. From these, VOC were extracted directly from the headspace (HS) and analyzed by means of gas chromatography-mass spectrometry (GC-MS). For all tested strains, alcohols and ketones, including oct-1-en-3-ol, 2-methylbutan-1-ol and cyclopentanone, were the dominant substances in the HS of early developmental stages. In the dikaryon, the composition of the VOC altered with ongoing fruiting body development and, even more drastically, during sporulation. At the latter stage, sesquiterpenes, especially Δ6-protoilludene, α-cubebene and δ-cadinene, were the dominant substances. After sporulation, the amount of sesquiterpenes decreased, while additional VOC, mainly octan-3-one, appeared. In the HS of the monokaryons, less VOC were present of which all were detectable in the HS of the dikaryonC. aegeritaAAE-3. The results of the present study show that the volatilome ofC. aegeritachanges considerably depending on the developmental stage of the fruiting body.
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Affiliation(s)
- Axel Orban
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, D-35392 Giessen, Germany
| | - Florian Hennicke
- Junior Research Group Genetics and Genomics of Fungi, Senckenberg Biodiversity and Climate Research Centre (SBiK-F), Senckenberg Gesellschaft für Naturforschung/Goethe University Frankfurt, D-60325 Frankfurt/Main, Germany
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, D-35392 Giessen, Germany
- Institute for Molecular Biology and Applied Ecology IME Branch for Bioresources, D-35392 Giessen, Germany
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Dupas de Matos A, Longo E, Chiotti D, Pedri U, Eisenstecken D, Sanoll C, Robatscher P, Boselli E. Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles. Foods 2020; 9:E499. [PMID: 32326529 PMCID: PMC7230968 DOI: 10.3390/foods9040499] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/15/2023] Open
Abstract
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.
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Affiliation(s)
- Amanda Dupas de Matos
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- FEAST and Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
| | - Danila Chiotti
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Ulrich Pedri
- Institute for Fruit Growing and Viticulture, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.C.); (U.P.)
| | - Daniela Eisenstecken
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Christof Sanoll
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Peter Robatscher
- Institute for Agricultural Chemistry and Food Quality, Laimburg Research Center, Laimburg 6, I-39051 Pfatten, Italy; (D.E.); (C.S.); (P.R.)
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy; (A.D.d.M.); (E.B.)
- Oenolab, NOI Techpark, via Alessandro Volta 13, 39100 Bolzano BZ, Italy
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Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food Chem 2019; 290:32-39. [DOI: 10.1016/j.foodchem.2019.03.124] [Citation(s) in RCA: 151] [Impact Index Per Article: 30.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/24/2019] [Accepted: 03/24/2019] [Indexed: 12/17/2022]
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15
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SYNTHESIS OF AROMA COMPOUNDS BY Pleurotus ostreatus (Jacq.:Fr.) Kumm. CULTURED ON VARIOUS SUBSTRATES. BIOTECHNOLOGIA ACTA 2017. [DOI: 10.15407/biotech10.04.059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Abstract
Covering: up to January 2017This review gives a comprehensive overview of the production of fungal volatiles, including the history of the discovery of the first compounds and their distribution in the various investigated strains, species and genera, as unravelled by modern analytical methods. Biosynthetic aspects and the accumulated knowledge about the bioactivity and biological functions of fungal volatiles are also covered. A total number of 325 compounds is presented in this review, with 247 cited references.
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Affiliation(s)
- Jeroen S Dickschat
- University of Bonn, Kekulé-Institute of Organic Chemistry and Biochemistry, Gerhard-Domagk-Straße 1, 53121 Bonn, Germany.
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17
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Epps MJ, Arnold AE. Diversity, abundance and community network structure in sporocarp-associated beetle communities of the central Appalachian Mountains. Mycologia 2017; 102:785-802. [DOI: 10.3852/09-161] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Mary Jane Epps
- Department of Ecology and Evolutionary Biology, University of Arizona, Tucson, Arizona 85721
| | - A. Elizabeth Arnold
- Division of Plant Pathology and Microbiology, School of Plant Sciences, University of Arizona, Tucson, Arizona 85721
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18
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Brückner A, Heethoff M. Scent of a mite: origin and chemical characterization of the lemon-like flavor of mite-ripened cheeses. EXPERIMENTAL & APPLIED ACAROLOGY 2016; 69:249-261. [PMID: 27059866 DOI: 10.1007/s10493-016-0040-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Accepted: 03/31/2016] [Indexed: 06/05/2023]
Abstract
Cheese infested with cheese mites is usually treated as unpalatable. Nevertheless, some traditional cheese manufactories in Germany and France intentionally use mites for fermentation of special varieties (i.e. Milbenkäse and Mimolette). While their production includes different mite species, both are characterized by a "lemon-like" flavor. However, the chemical nature and origin of this flavor-component is unknown. The cheese mites possess a pair of opisthosomal glands producing blends of hydrocarbons, terpenes and aromatics. Here, we describe the chemical profiles of the astigmatid mite species Tyrolichus casei (Milbenkäse) and Acarus siro (Mimolette). Although the chemical profiles differ in several aspects, both mite species produce neral (a volatile flavor component of lemon oil), which was absent from the headspace of both cheeses without mites. We conclude that the lemon-like flavor of mite cheese is not a consequence of fermentation of the cheese itself but a component from secretions of the cheese mites.
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Affiliation(s)
- Adrian Brückner
- Ecological Networks, Department of Biology, Darmstadt University of Technology, Schnittspahnstraße 3, 64287, Darmstadt, Germany
| | - Michael Heethoff
- Ecological Networks, Department of Biology, Darmstadt University of Technology, Schnittspahnstraße 3, 64287, Darmstadt, Germany.
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Al-Fatimi M, Wurster M, Lindequist U. Chemical Composition, Antimicrobial and Antioxidant Activities of the Volatile Oil of Ganoderma pfeifferi Bres. MEDICINES (BASEL, SWITZERLAND) 2016; 3:medicines3020010. [PMID: 28930120 PMCID: PMC5456227 DOI: 10.3390/medicines3020010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 04/18/2016] [Accepted: 04/19/2016] [Indexed: 04/18/2023]
Abstract
In a first study of the volatile oil of the mushroom basidiomycete Ganoderma pfeifferi Bres., the chemical composition and antimicrobial and antioxidant activities of the oil were investigated. The volatile oil was obtained from the fresh fruiting bodies of Ganoderma pfeifferi Bres. By hydrodistillation extraction and analyzed by GC-MS. The antimicrobial activity of the oil was evaluated against five bacteria strains and two types of fungi strains, using disc diffusion and broth microdilution methods. In addition, the antioxidant activity of the oil was determined using DPPH assay. Four volatile compounds representing 90.5% of the total oil were identified. The majority of the essential oil was dominated by 1-octen-3-ol (amyl vinyl carbinol) 1 (73.6%) followed by 1-octen-3-ol acetate 2 (12.4%), phenylacetaldehyde 3 (3.0%) and 6-camphenol 4 (1.5%). The results showed that the Gram-positive bacteria species are more sensitive to the essential oil than Gram-negative bacteria. The oil showed strong antimicrobial activity against Staphylococcus aureus as well as Candida albicans. Moreover, the oil exhibited strong radical scavenging activity in the DPPH assay. This first report on the chemical composition and biological properties of G. pfeifferi volatile oil makes its pharmaceutical uses rational and provides a basis in the biological and phytochemical investigations of the volatile oils of Ganodermataceae species.
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Affiliation(s)
- Mohamed Al-Fatimi
- Department of Pharmacognosy, Faculty of Pharmacy, Aden University, P.O. Box 5411 (Maalla) Aden, Yemen.
| | - Martina Wurster
- Department of Pharmaceutical Biology, Ernst-Moritz-Arndt-University Greifswald, D-17487 Greifswald, Germany.
| | - Ulrike Lindequist
- Department of Pharmaceutical Biology, Ernst-Moritz-Arndt-University Greifswald, D-17487 Greifswald, Germany.
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Grienke U, Zöll M, Peintner U, Rollinger JM. European medicinal polypores--a modern view on traditional uses. JOURNAL OF ETHNOPHARMACOLOGY 2014; 154:564-583. [PMID: 24786572 DOI: 10.1016/j.jep.2014.04.030] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2014] [Revised: 04/18/2014] [Accepted: 04/18/2014] [Indexed: 06/03/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE In particular five polypore species, i.e. Laetiporus sulphureus, Fomes fomentarius, Fomitopsis pinicola, Piptoporus betulinus, and Laricifomes officinalis, have been widely used in central European folk medicines for the treatment of various diseases, e.g. dysmenorrhoea, haemorrhoids, bladder disorders, pyretic diseases, treatment of coughs, cancer, and rheumatism. Prehistoric artefacts going back to over 5000 years underline the long tradition of using polypores for various applications ranging from food or tinder material to medicinal-spiritual uses as witnessed by two polypore species found among items of Ötzi, the Iceman. The present paper reviews the traditional uses, phytochemistry, and biological activity of the five mentioned polypores. MATERIALS AND METHODS All available information on the selected polypore taxa used in traditional folk medicine was collected through evaluation of literature in libraries and searches in online databases using SciFinder and Web of Knowledge. RESULTS Mycochemical studies report the presence of many primary (e.g. polysaccharides) and secondary metabolites (e.g. triterpenes). Crude extracts and isolated compounds show a wide spectrum of biological properties, such as anti-inflammatory, cytotoxic, and antimicrobial activities. CONCLUSIONS The investigated polypores possess a longstanding ethnomycological tradition in Europe. Here, we compile biological results which highlight their therapeutic value. Moreover, this work provides a solid base for further investigations on a molecular level, both compound- and target-wise.
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Affiliation(s)
- Ulrike Grienke
- Institute of Pharmacy/Pharmacognosy and Center for Molecular Biosciences Innsbruck, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria
| | - Margit Zöll
- Institute of Microbiology, University of Innsbruck, Technikerstrasse 25, 6020 Innsbruck, Austria
| | - Ursula Peintner
- Institute of Microbiology, University of Innsbruck, Technikerstrasse 25, 6020 Innsbruck, Austria.
| | - Judith M Rollinger
- Institute of Pharmacy/Pharmacognosy and Center for Molecular Biosciences Innsbruck, University of Innsbruck, Innrain 80-82, 6020 Innsbruck, Austria.
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Zhang Y, Fraatz MA, Horlamus F, Quitmann H, Zorn H. Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4195-203. [PMID: 24716753 DOI: 10.1021/jf5005463] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It was perceived as fruity, slightly sour, and plum-like. Flavor compounds were isolated by liquid-liquid extraction (LLE) and by headspace solid phase microextraction (HS-SPME). The key odor-active compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detection port (GC-MS/MS-O) and aroma extract dilution analysis (AEDA). For HS-SPME, a revised method of increasing the GC inlet split ratio was used. Most of the key odor-active compounds (e.g., 2-acetylpyrrole, β-damascenone, (E)-2-nonenal, and 2-phenylethanol) were detected with both extraction techniques. However, distinct differences between these two methods were observed.
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Affiliation(s)
- Yanyan Zhang
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen , Heinrich-Buff-Ring 58, 35392 Giessen, Germany
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22
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Petrović J, Glamočlija J, Stojković DS, Ćirić A, Nikolić M, Bukvički D, Guerzoni ME, Soković MD. Laetiporus sulphureus, edible mushroom from Serbia: investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste. Food Chem Toxicol 2013; 59:297-302. [PMID: 23811530 DOI: 10.1016/j.fct.2013.06.021] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2013] [Revised: 06/11/2013] [Accepted: 06/13/2013] [Indexed: 11/30/2022]
Abstract
The volatile compounds of fruiting bodies of wild Laetiporus sulphureus (Bull.) Murrill, growing on willow trees from Serbia, were isolated and extracted using methanol, acetone and dichloromethane and investigated by GC/MS-SPME. A total of 56 components were identified in the extracts. Hydrocarbons predominated (76.90%, 77.20%, and 43.10%) in dichloromethane, acetone and methanol extracts, respectively. Fatty acids, esters and sesquiterpenes were present in amounts equal or lower than 2.00%. Ketones were represented with moderate amount with the exception of methanol extract where it reached as much as 28.90% of the total investigated compounds. Extracts were also tested for antimicrobial activity with and without the addition of food additive - potassium disulfite in vitro against eight bacterial and eight fungal species, and in situ in tomato paste against Aspergillus flavus. All the tested extracts showed good antimicrobial activity, but methanol extract with addition of E224 showed the best antimicrobial activity in vitro. In situ results indicate complete inhibition of A. flavus growth in tomato paste after 15 days of the treatment. This study is the first report on volatile composition of L. sulphureus growing wild in Serbia. We describe for the first time the application of its extract as antifungal food preservative.
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Affiliation(s)
- Jovana Petrović
- Institute for Biological Research Siniša Stanković, University of Belgrade, Belgrade, Serbia
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23
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Wiater A, Pleszczyńska M, Szczodrak J, Janusz G. Comparative studies on the induction of Trichoderma harzianum mutanase by α-(1→3)-glucan-rich fruiting bodies and mycelia of Laetiporus sulphureus. Int J Mol Sci 2012; 13:9584-9598. [PMID: 22949817 PMCID: PMC3431815 DOI: 10.3390/ijms13089584] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 07/24/2012] [Accepted: 07/24/2012] [Indexed: 11/24/2022] Open
Abstract
Mutanase (α-(1→3)-glucanase) is a little-known inductive enzyme that is potentially useful in dentistry. Here, it was shown that the cell wall preparation (CWP) obtained from the fruiting body or vegetative mycelium of polypore fungus Laetiporus sulphureus is rich in α-(1→3)-glucan and can be successfully used for mutanase induction in Trichoderma harzianum. The content of this biopolymer in the CWP depended on the age of fruiting bodies and increased along with their maturation. In the case of CWP prepared from vegetative mycelia, the amount of α-(1→3)-glucan depended on the mycelium age and also on the kind of medium used for its cultivation. All CWPs prepared from the individually harvested fruiting body specimens induced high mutanase activity (0.53–0.82 U/mL) in T. harzianum after 3 days of cultivation. As for the CWPs obtained from the hyphal mycelia of L. sulpureus, the maximal enzyme productivity (0.34 U/mL after 3 days of incubation) was recorded for CWP prepared from the 3 week-old mycelium cultivated in Sabouraud medium. Statistically, a high positive correlation was found between the total percentage content of α-(1→3)-glucan in the CWP and the mutanase activity.
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Affiliation(s)
- Adrian Wiater
- Department of Industrial Microbiology, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; E-Mails: (M.P.); (J.S.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel./Fax: +48-81-537-5960
| | - Małgorzata Pleszczyńska
- Department of Industrial Microbiology, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; E-Mails: (M.P.); (J.S.)
| | - Janusz Szczodrak
- Department of Industrial Microbiology, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; E-Mails: (M.P.); (J.S.)
| | - Grzegorz Janusz
- Department of Biochemistry, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland; E-Mail:
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Yu YJ, Lu ZM, Yu NH, Xu W, Li GQ, Shi JS, Xu ZH. HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.20] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yong-Jian Yu
- Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China
| | - Zhen-Ming Lu
- Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China
| | - Ning-Hua Yu
- Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China
| | - Wei Xu
- Laboratory of Pharmaceutical Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China
| | - Guo-Quan Li
- Jiangsu Hengshun Vinegar Industry Co., Ltd.; Zhenjiang; 212043; P R China
| | - Jing-Song Shi
- Laboratory of Bioactive Products Process Engineering, School of Medicine and Pharmaceutics; Jiangnan University; Wuxi; 214122; P R China
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Analysis of volatile compounds of Antrodia camphorata in submerged culture using headspace solid-phase microextraction. Food Chem 2011; 127:662-8. [DOI: 10.1016/j.foodchem.2010.12.111] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2009] [Revised: 10/29/2010] [Accepted: 12/29/2010] [Indexed: 11/19/2022]
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26
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Omarini A, Henning C, Ringuelet J, Zygadlo JA, Albertó E. Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro-industrial waste. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02306.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Misharina TA, Muhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI, Medvedeva IB. Formation of flavor of dry champignons (Agaricus bisporus L.). APPL BIOCHEM MICRO+ 2010. [DOI: 10.1134/s0003683810010199] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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de Oliveira ALL, da Silva DB, Turatti ICC, Yokoya NS, Debonsi HM. Volatile constituents of Brazilian Bostrychia species (Rhodomelaceae) from mangrove and rocky shore. BIOCHEM SYST ECOL 2009. [DOI: 10.1016/j.bse.2009.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Misharina TA, Mukhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI, Medvedeva IB. The composition of volatile components of dry cepe and oyster mushroom. APPL BIOCHEM MICRO+ 2009. [DOI: 10.1134/s0003683809050159] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Drilling K, Dettner K. Electrophysiological responses of four fungivorous coleoptera to volatiles of Trametes versicolor: implications for host selection. CHEMOECOLOGY 2009. [DOI: 10.1007/s00049-009-0015-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Misharina TA, Muhutdinova SM, Zharikova GG, Terenina MB, Krikunova NI. The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus). APPL BIOCHEM MICRO+ 2009. [DOI: 10.1134/s0003683809020124] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Vasaitis R, Menkis A, Lim YW, Seok S, Tomsovsky M, Jankovsky L, Lygis V, Slippers B, Stenlid J. Genetic variation and relationships in Laetiporus sulphureus s. lat., as determined by ITS rDNA sequences and in vitro growth rate. ACTA ACUST UNITED AC 2009; 113:326-36. [DOI: 10.1016/j.mycres.2008.11.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 08/27/2008] [Accepted: 11/13/2008] [Indexed: 11/29/2022]
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33
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Changes in volatile production during interspecific interactions between four wood rotting fungi growing in artificial media. FUNGAL ECOL 2008. [DOI: 10.1016/j.funeco.2008.06.001] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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34
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Cho I, Namgung HJ, Choi HK, Kim YS. Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.). Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.05.047] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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