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Mykchaylova O, Dubova H, Negriyko A, Lomberg M, Krasinko V, Gregori A, Poyedinok N. Photoregulation of the biosynthetic activity of the edible medicinal mushroom Lentinula edodes in vitro. Photochem Photobiol Sci 2024; 23:435-449. [PMID: 38289457 DOI: 10.1007/s43630-023-00529-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 12/19/2023] [Indexed: 04/04/2024]
Abstract
The findings of the study demonstrate the impact of low-intensity laser and quasi-monochromatic light on the biosynthetic activity of the edible medicinal fungus L. edodes during submerged cultivation. An artificial lighting installation based on matrices of light-emitting diodes (LED) emitting light at 470 nm (blue), 530 nm (green), 650 nm (red), and argon gas laser (488 nm) was used. Irradiation with blue and red LED and laser led to a shortening of the lag phase by 2 days and an increase in the mycelial mass. Irradiation with laser light resulted in the highest mycelial mass yield (14.1 g/L) on the 8th day of cultivation. Irradiation in all used wavelength ranges caused an increase in the synthesis of both extracellular and intracellular polysaccharides. Laser light at 488 nm and LED at 470 nm proved to be the most effective. Irradiation with red, green, and blue laser light caused an increase in the total amount of fatty acids in the mycelial mass compared to the control. A significant distinction in qualitative composition was observed: short-chain acids C6‒C12 compounds were produced under red light irradiation, whereas long-chain C20‒C24 were formed under green light irradiation. The most significant changes in the aromatic profile of the mycelial mass and culture liquid were recorded upon irradiation with green light. The content of aromatic components increased 24.6 times in the mycelial mass and 38.5 times in the culture liquid. The results suggest the possibility of using low-intensity quasi-monochromatic light for targeted regulation of L. edodes biosynthetic activity.
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Affiliation(s)
- Oksana Mykchaylova
- Department of Mycology, M.G. Kholodny Institute of Botany of the National Academy of Sciences of Ukraine, 2, Tereshchenkivska, Kiev, 01601, Ukraine
- Faculty Biomedical Engineering, Igor Sikorsky Kyiv Polytechnic Institute, 37, Beresteisky Avenue, Kiev, 03056, Ukraine
| | - Halyna Dubova
- Department of Food Technology, Poltava State Agrarian University, 1/3 Skovorody, Poltava, 36003, Ukraine
| | - Anatoliy Negriyko
- Department of Laser Spectroscopy, Institute of Physics of the National Academy of Sciences of Ukraine, 46, Prospect Nauki, Kiev, 03039, Ukraine
| | - Margarita Lomberg
- Department of Mycology, M.G. Kholodny Institute of Botany of the National Academy of Sciences of Ukraine, 2, Tereshchenkivska, Kiev, 01601, Ukraine.
| | - Viktoriia Krasinko
- Department of Biotechnology and Microbiology, National University of Food Technologies, 68, Volodymyrska, Kiev, 01601, Ukraine
| | - Andrej Gregori
- Mycomedica Ltd, Podkoren 72, 4280, Kranjska Gora, Slovenia
| | - Natalia Poyedinok
- Faculty Biomedical Engineering, Igor Sikorsky Kyiv Polytechnic Institute, 37, Beresteisky Avenue, Kiev, 03056, Ukraine
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Yu C, Zhang Y, Ren Y, Zhao Y, Song X, Yang H, Chen M. Composition and contents of fatty acids and amino acids in the mycelia of Lentinula edodes. Food Sci Nutr 2023; 11:4038-4046. [PMID: 37457198 PMCID: PMC10345669 DOI: 10.1002/fsn3.3392] [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: 09/29/2022] [Revised: 02/23/2023] [Accepted: 04/12/2023] [Indexed: 07/18/2023] Open
Abstract
With the global shortages of animal protein foods, mycoprotein as a low-cost alternative source of protein by its high-protein and low-fat content has become a development trend. Lentinula edodes (L. edodes) is a healthy food with high protein and low fiber. This work evaluated the nutritional value of L. edodes mycelia, and determined the composition and contents of fatty acids and amino acids. Eleven saturated fatty acids (SFAs) and 12 unsaturated fatty acids (UFAs) were detected in the mycelia of L. edodes. The UFA content accounted for 75.7% and 73.1% of the total fatty acid content in the mycelia of strains 18 and 18N44, respectively. Linoleic acid was the major polyunsaturated fatty acid (PUFA) in the mycelia, accounting for 91.0% and 86.3% of the UFAs, respectively. The mycelia of the two strains contained 17 types of amino acids, and the essential amino acids were sufficient (357.92 ± 0.42 and 398.38 ± 4.52 mg/g pro, respectively), both close to the WHO/FAO reference protein pattern value. The most abundant essential amino acid was Lys, and the limiting amino acids were Met + Cys and Ile, respectively. The SRC values in the mycelia of the two strains were 68.07 and 54.86, and the EAAI values were 67.70 and 74.42, respectively, both being close to those of ovalbumin. It is concluded that L. edodes mycelia are rich in easily absorbed high-quality proteins and PUFAs, and can be used as a source for meat analog required by vegetarians. This study provides a scientific basis for the further utilization of mycelial resources.
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Affiliation(s)
- Chang‐Xia Yu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
| | - Ya‐Ru Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
| | - Yun‐Fei Ren
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
| | - Yan Zhao
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
| | - Xiao‐Xia Song
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
| | - Huan‐Ling Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
| | - Ming‐Jie Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South)Ministry of AgricultureShanghaiChina
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Identification of nutritional values of the fermentative extract from the mixture of Stereum hirsutum mycelial substrates and ginseng extracts. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101851] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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5
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Volatile and non-volatile compounds of shiitake mushrooms treated with pulsed light after twenty-four hour storage at different conditions. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100619] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Sande D, Oliveira GPD, Moura MAFE, Martins BDA, Lima MTNS, Takahashi JA. Edible mushrooms as a ubiquitous source of essential fatty acids. Food Res Int 2019; 125:108524. [DOI: 10.1016/j.foodres.2019.108524] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/19/2019] [Accepted: 06/21/2019] [Indexed: 12/20/2022]
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Rathore H, Prasad S, Kapri M, Tiwari A, Sharma S. Medicinal importance of mushroom mycelium: Mechanisms and applications. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.03.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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de Oliveira FM, Mokochinski JB, Reyes Torres Y, Dalla Santa HS, González-Borrero PP. Photoacoustic spectroscopy applied to the direct detection of bioactive compounds in Agaricus brasiliensis mycelium. J Biol Phys 2017; 44:93-100. [PMID: 29210029 DOI: 10.1007/s10867-017-9478-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Accepted: 11/10/2017] [Indexed: 10/18/2022] Open
Abstract
This paper describes the application of the photoacoustic spectroscopic (PAS) for detection of bioactive compounds in Agaricus brasiliensis mycelium. The mycelium was cultivated by solid-state fermentation and by submerged fermentation. Vegetal residues from food industry were used as substrates for fermentation: apple pomace (Malus domestica), wheat (Triticum aestivum), peel and pomace of pineapple (Ananas comosus), malt (Hordeum vulgare) and grape pomace (Vitis vinifera). Dry and ground samples of biomass were directly put into the PA cell. The optical absorption spectra indicated the existence of three main absorption bands: one around 280 nm related to phytosterols (ergosterol), phenolic acids, flavonoids and aromatic amino acids, another at 340 nm, due to phenolic and flavonoid compounds, and the third one at around 550 nm associated with anthocyanins and anthocyanidins. A correlation between the PA signal and the total phenolic content was satisfactory, as well as for the analyzed spectrum region (270 nm up to 1000 nm), using multivariate methods. Our results indicated that PA technique may be considered as an analytical tool to quickly detect bioactive compounds in mushrooms without the need of sample pretreatment.
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Affiliation(s)
- Fernando Maia de Oliveira
- Department of Physics, State University of Midwest (UNICENTRO), 85040-080, Guarapuava, Paraná, Brazil
| | - João Benhur Mokochinski
- Department of Chemistry, State University of Midwest (UNICENTRO), 85040-080, Guarapuava, Paraná, Brazil
| | - Yohandra Reyes Torres
- Department of Chemistry, State University of Midwest (UNICENTRO), 85040-080, Guarapuava, Paraná, Brazil
| | - Herta Stutz Dalla Santa
- Department of Food Engineering, State University of Midwest (UNICENTRO), 85040-080, Guarapuava, Paraná, Brazil
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Vallée M, Lu X, Narciso JO, Li W, Qin Y, Brennan MA, Brennan CS. Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:301-307. [PMID: 28677100 DOI: 10.1007/s11130-017-0621-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Black ear mushroom (Auricularia auricula) is an important genus of cultivated mushroom, which contains health benefits. Incorporating black ear (BE) mushroom into brown rice by extrusion changed the physicochemical, and more importantly, the nutritional characteristics of the extrudates. With increased incorporation of BE mushroom in the extrudates in vitro starch digestion of the different extrudates revealed significantly reduced starch digestion, suggesting a lower glycaemic index. In addition, incorporation of BE in brown rice extrudates increased the total phenolic concentration of the samples, which led to higher % scavenging effect against free-radicals in DPPH assay. In the ORAC assay for anti-oxidant activity, BE powder exhibited the highest anti-oxidant activity, followed by 10% BE and 15% BE, and 5% BE extruded products. The extruded brown rice control exhibited the lowest antioxidant activity. Inclusion of black ear mushroom was shown to improve the nutritional qualities of the food product illustrating the connection between plant bioactive ingredients and human health.
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Affiliation(s)
- Margaux Vallée
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Xikun Lu
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Joan Oñate Narciso
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Wenhui Li
- Kunming University of Science and Technology, Kunming, China
| | - Yuyue Qin
- Kunming University of Science and Technology, Kunming, China
| | - Margaret A Brennan
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand
| | - Charles S Brennan
- Wine Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Wu S, Chen L. Preparation and Antioxidant Activities of Oligosaccharides Derived from Pleurotus eryngii
Polysaccharides. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shengjun Wu
- Jiangsu Marine Resources Development Research Institute; 59 Cangwu Road Haizhou, Lianyungang Jiangsu 222005 China
- School of Food Engineering, Huaihai Institute of Technology; 59 Cangwu Road Haizhou, Lianyungang Jiangsu 222005 China
- Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology; 59 Cangwu Road Haizhou Lianyungang 222005 China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology; 59 Cangwu Road Haizhou Lianyungang 222005 China
| | - Li Chen
- Jiangsu Marine Resources Development Research Institute; 59 Cangwu Road Haizhou, Lianyungang Jiangsu 222005 China
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