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Zhu J, Zhou L, Yao J, Hu Y, Li Z, Liu J, Marchioni E. Untargeted Metabolomic Analysis Combined with Chemometrics Revealed the Effects of Different Cooking Methods on Lentinus edodes. Molecules 2023; 28:6009. [PMID: 37630261 PMCID: PMC10458448 DOI: 10.3390/molecules28166009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/27/2023] Open
Abstract
Cooking methods affect the compositions of Lentinus edodes metabolites. Nevertheless, little information is available on the specific impact of different cooking methods on Lentinus edodes via metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles of Lentinus edodes based on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development of Lentinus edodes and its products in the future.
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Affiliation(s)
- Jinrui Zhu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Yueqi Hu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Zhenghui Li
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China; (J.Z.); (J.Y.); (Y.H.)
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 Route du Rhin, 67400 Illkirch, France;
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2
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Wang Z, Li M, Fan J, Bao Y, Chen Q. Cultivation and Nutritional Evaluation of Agaricus bisporus with Tea Residue as Culture Medium. Foods 2023; 12:2440. [PMID: 37444178 DOI: 10.3390/foods12132440] [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: 05/05/2023] [Revised: 06/17/2023] [Accepted: 06/18/2023] [Indexed: 07/15/2023] Open
Abstract
Different constituents of the cultivation substrate have significant effect on the yield and quality of edible mushrooms. The residue after the extraction of instant tea has exhibited to be biologically significant, and could be used as a substrate for cultivation. This study aimed to investigate the feasibility of tea extraction residue (TER) on button mushroom (Agaricus bisporus) cultivation, as an ingredient in the substrate, and assess the growth status, nutritional values, and sensory characteristics of fruiting body. The results showed that the strains could grow well on the cultivated substrate with 20% addition of TER. The total amount of hydrolyzed amino acids in the fruiting bodies of three TER-based groups (TER accounted for 10%, 20%, and 37.5%, respectively) was higher than that of the control group, and the total amount of essential amino acids was increased by 33.33%, 22.47%, and 9.92% compared with the control group, respectively. In addition, the results of gas chromatography-mass spectrometry (GC-MS) revealed that the addition of TER to the cultivation of substrate significantly enhanced the content of typical mushroom-flavor compounds in button mushroom, such as 1-octen-3-ol, 3-octanol, and 1-octen-3-one. It can be concluded that TER may be an ideal choice for the substrate in commercial cultivation of button mushroom.
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Affiliation(s)
- Zhuochen Wang
- Institute of Agro-Products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
- Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China
| | - Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jundi Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yuting Bao
- Institute of Agro-Products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China
- Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Anhui Engineering Laboratory for Agro-Products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
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3
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Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. How does
sous‐vide
treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster Mushroom (
Pleurotus ostreatus
)? J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Doroški
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | - Anita Klaus
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | | | - Igor Tomasevic
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | - Vesna Lazić
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | - Jovana Vunduk
- Institute for Food Technology and Biochemistry Belgrade Serbia
- Institute of General and Physical Chemistry Belgrade Serbia
| | - Ilija Djekic
- Institute for Food Technology and Biochemistry Belgrade Serbia
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4
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Tagkouli D, Bekiaris G, Pantazi S, Anastasopoulou ME, Koutrotsios G, Mallouchos A, Zervakis GI, Kalogeropoulos N. Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products. Foods 2021; 10:foods10061287. [PMID: 34199818 PMCID: PMC8226524 DOI: 10.3390/foods10061287] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/01/2021] [Accepted: 06/02/2021] [Indexed: 01/11/2023] Open
Abstract
The influence of genetic (species, strain) and environmental (substrate) factors on the volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated on wheat straw or substrates enriched with winery or olive oil by products was investigated by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Selected samples were additionally roasted. More than 50 compounds were determined in fresh mushroom samples, with P. ostreatus presenting higher concentrations but a lower number of volatile compounds compared to P. eryngii. Roasting resulted in partial elimination of volatiles and the formation of pyrazines, Strecker aldehydes and sulfur compounds. Principal component analysis on the data obtained succeeded to discriminate among raw and cooked mushrooms as well as among Pleurotus species and strains, but not among different cultivation substrates. Ketones, alcohols and toluene were mainly responsible for discriminating among P. ostreatus strains while aldehydes and fatty acid methyl esters contributed more at separating P. eryngii strains.
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Affiliation(s)
- Dimitra Tagkouli
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Stella Pantazi
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Maria Eleni Anastasopoulou
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
| | - Georgios Koutrotsios
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Georgios I. Zervakis
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (G.B.); (G.K.); (G.I.Z.)
| | - Nick Kalogeropoulos
- Department of Dietetics-Nutrition, School of Health Science and Education, Harokopio University of Athens, El. Venizelou 70, Kallithea, 176 76 Athens, Greece; (D.T.); (S.P.); (M.E.A.)
- Correspondence: ; Tel.: +30-210-954-9251
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5
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The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis. J FOOD QUALITY 2018. [DOI: 10.1155/2018/2158482] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).
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6
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Chang CH, Urban PL. Automated Dual-Chamber Sampling System to Follow Dynamics of Volatile Organic Compounds Emitted by Biological Specimens. Anal Chem 2018; 90:13848-13854. [DOI: 10.1021/acs.analchem.8b03511] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Cheng-Hao Chang
- Department of Chemistry, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan
- Department of Applied Chemistry, National Chiao Tung University, 1001 University Road, Hsinchu 300, Taiwan
| | - Pawel L. Urban
- Department of Chemistry, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan
- Frontier Research Center on Fundamental and Applied Sciences of Matters, National Tsing Hua University, 101, Section 2, Kuang-Fu Road, Hsinchu 30013, Taiwan
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7
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Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus. RECYCLING 2018. [DOI: 10.3390/recycling3020012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Deveci E, Tel-Cayan G, Emin Duru M, Turkoglu A. Characterization of Aromatic Volatile Compounds of Eight Wild Mushrooms by Headspace GC-MSD. Chem Nat Compd 2017. [DOI: 10.1007/s10600-017-1999-y] [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]
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9
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Aprea E, Romano A, Betta E, Biasioli F, Cappellin L, Fanti M, Gasperi F. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis. JOURNAL OF MASS SPECTROMETRY : JMS 2015; 50:56-64. [PMID: 25601675 DOI: 10.1002/jms.3469] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 08/10/2014] [Accepted: 08/15/2014] [Indexed: 06/04/2023]
Abstract
Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques.
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Affiliation(s)
- Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1, 38010, S. Michele a/A, Italy
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10
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Gogavekar SS, Rokade SA, Ranveer RC, Ghosh JS, Kalyani DC, Sahoo AK. Important nutritional constituents, flavour components, antioxidant and antibacterial properties of Pleurotus sajor-caju. Journal of Food Science and Technology 2012; 51:1483-91. [PMID: 25114338 DOI: 10.1007/s13197-012-0656-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2012] [Accepted: 02/07/2012] [Indexed: 11/25/2022]
Abstract
Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 g), ash (6.82 g) and crude fiber (12.3 g). Energy value of this mushroom was about 297.5 kcal/100 g d.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7 mg/100 g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include β- Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and concentration than the cold extraction method. The characteristic flavor component of mushroom i.e. 1-Octen-3-ol was better extracted by hot than the cold.
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Affiliation(s)
- Shweta S Gogavekar
- Department of Food Science and Technology, Shivaji University, Kolhapur, 416 004 MS India
| | - Shilpa A Rokade
- Department of Food Science and Technology, Shivaji University, Kolhapur, 416 004 MS India
| | - Rahul C Ranveer
- Department of Food Science and Technology, Shivaji University, Kolhapur, 416 004 MS India
| | - Jai S Ghosh
- Department of Microbiology, Shivaji University, Kolhapur, 416 004 MS India
| | - Dayanand C Kalyani
- Department of Biochemistry, Shivaji University, Kolhapur, 416 004 MS India
| | - Akshaya K Sahoo
- Department of Food Science and Technology, Shivaji University, Kolhapur, 416 004 MS India
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11
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Li Q, Zhang HH, Claver IP, Zhu KX, Peng W, Zhou HM. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02592.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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