CHEMOSPHERE
·
2020
·
IF 5.778
Qicai Zhang,Xianli Wang,Qinxiong Rao,Shanshan Chen,Weiguo Song
An improved understanding of imidacloprid (IMI) metabolism and accumulation in casing soil or compost-mushroom systems will help to optimise the safe use of IMI for agricultural pest control in Agaricus bisporus cultivation. In this study, the dissipation, metabolites and accumulation of IMI in casing soil or compost- A. bisporus systems were investigated. The results show that the IMI dissipation half-lives at doses of 10 and 50 mg kg −1 were 65 d and 59 d in casing soil and 6.6 d and 6.2 d in compost, respectively during the cultivation period. Three IMI metabolites were observed in casing soil during cultivation of mushrooms. Urea-imidacloprid (IMI-urea) was a major metabolite, accounting for more than 59%. In compost, the main metabolite in the first 5 days was IMI-urea, from 5 to 10 days olefin-imidacloprid (IMI-ole) and 6-chloronicotinic acid (6-CNA) were both the most prominent compounds, and after 10 days 6-CNA alone. At 50 mg kg −1 dose, IMI and the metabolites (IMI-urea, IMI-ole) were detected in the fruiting body with IMI applied to casing soil and only the metabolite 6-CNA was detected in fruiting body with IMI applied to compost. The bio concentration factors (BCFs) of IMI-ole and IMI-urea were higher than of IMI and 6-CNA, and the BCFs had no obvious relationship with log K ow . Furthermore, the potential dietary risk of IMI in A. bisporus was acceptable when application rates in casing soil or compost was up to 50 mg kg −1 . Our study supports a safe use of IMI as agricultural pest control in A. bisporus cultivation.
研究领域:
农业科学
·
环境科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PLANT DISEASE
·
2023
·
IF 4.5
Miss Chunlan Zhang,Miss Odeshnee Naicker,Miss Bo Zhang,Mr. Zhengwen Jin,Miss Shujing Li,Mr. Liu Miao,Mr. Samantha C. Karunarathna
Agaricus bisporus (Lange) Imbach is the most widely cultivated mushroom in the world. Agaricus bisporus wet bubble disease is one of the most severe diseases of white button mushrooms and is caused by the fungal pathogen Hypomyces perniciosus. The pathogen causes a drastic reduction in mushroom yield due to malformation and deterioration of the basidiomes. However, the mechanism of the button mushroom's malformation development after infection with H. perniciosus remains obscure. Therefore, to reveal the mechanism of A. bisporus malformation by H. perniciosus, the interaction between the pathogen and host was investigated in this study using histopathology, physiological and transcriptomic analyses. Results show that irrespective of the growth stages of A. bisporus basidiomes infected with H. perniciosus, the host's basidiome with malformed basidiomes and enlarged mycelia and basidia indicated that the earlier the infection with H. perniciosus, the more the malformation of the basidiomes. Analyzing physiological and transcriptomic results in tandem, we concluded that H. perniciosus causes malformation development of A. bisporus mainly by affecting the level of phytohormones (N6-isopentenyladenyladenosine, cis-Zeatin and N6-(daelta2-lsopentenyl)-adenine) metabolism of the host's fruiting bodies, rather than by use of toxins. Our findings revealed the mechanism of the button mushroom's malformation development after infection with H. perniciosus, providing a reference for developing realistic approaches to control mushroom diseases. Our results further clarified the interaction between A. bisporus and H. perniciosus and identified the candidate genes for the A. bisporus wet bubble disease resistance breeding. Additionally, our work provides a valuable theoretical basis and technical support for studying the interaction between other pathogenic fungi and their fungal hosts.
研究领域:
真菌学
·
植物病理学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 57
·期 1
·457-465
·
IF 3.713
Bifen Zhu,Yudi Liu,Yuyue Qin,Haiyan Chen,Linyan Zhou
Summary This work prepared a controlled release food packaging film by solvent volatilization using polylactic acid (PLA) and mesoporous silica nanoparticles (MSNs) loaded with clove essential oil (CEO). White button mushrooms were packaged with PLA and CEO-loaded MSN PLA composite films to investigate postharvest qualities. The result indicated that PMC-3 film improves the postharvest qualities of Agaricus bisporus , as reflected by lower weight loss (7.03%), higher total phenolics (2.29 g/kg), and ascorbic acid (27.1 mg/kg) compared with A . bisporus packaged with PLA film. In addition, PMC-1, PMC-2, and PMC-3 treatment significantly improved the antioxidant system of A . bisporus , which inhibited the activity of polyphenol oxidase and peroxidase, as well as control the release of clove essential oil during the storage period. These findings suggest that PMC film is a promising method in postharvest preservation of A . bisporus .
研究领域:
食品科学
·
植物保护学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Jianan Wu,Yongwu Niu,Yingchun Jiao,Qihe Chen
Agaricus bisporus (Lange) Sing. Chaidam, a special brown mushroom with thick body indigenous in Chaidam basin, was used for fungal chitosan extraction. FTIR, XRD and DSC spectra showed that fungal chitosan was similar to commercial chitosan from aquatic sources. Fungal chitosan and commercial chitosan were used to coat on betulinic acid-loaded liposomes modified with biosurfactants mannosylerythritol lipid A (MEL-A), respectively. After chitosan coating, the mean size, zeta potential and encapsulation efficiency of both liposomes increased. The liposomes coated with fungal chitosan were discovered to have smaller size and higher zeta potential. Furthermore, the wall material MEL-A and coating material chitosan endue liposomes with increased antioxidant capacity. Fungal chitosan coated liposomes also have stronger antioxidant effects than commercial chitosan. The findings implied that the fungal chitosan coated liposomes modified with MEL-A can be considered as a promising delivery system with enhanced antioxidant effects for bioactive compounds.
研究领域:
药剂学
·
材料科学
·
食品科学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 3
·586
·
IF 5.2
Tao Sun,Junxia Bian,Yangyang Wang,Jian Hu,Xueyan Yun,Eerdunbayaer Chen,Tungalag Dong
Proper packaging can extend the shelf life and maintain the quality of mushrooms during storage. The purpose of this study is to investigate the preservation ofAgaricus bisporususing copolymer-modified poly (L-lactide-co-butylene fumarate) and poly (L-lactide-co-glycolic acid) (PLBF and PLGA) packaging. Shelf life and quality were evaluated over 15 days of storage ofAgaricus bisporusat 4 ± 1 °C and 90% relative humidity, including weight loss, browning index (BI), total phenolics (TP), ascorbic acid (AA), malondialdehyde content (MDA), electrolyte leakage rate (EC), and superoxide dismutase (SOD) and catalase (CAT). The results showed that mushrooms packaged in PLBF films exhibited better retention in BI, TP, and AA than those with PLLA, PLGA, or polyethylene (PE) films. They can reduce the rate of weight loss, EC, and MDA, which in turn increases the activity of SOD and CAT. PLBF and PLGA have substantially improved flexibility in comparison with PLLA. They also significantly reduced oxygen (O2) and carbon dioxide (CO2) permeability and changed the gas permeability ratio. These positive effects resulted in the effective restriction of O2and CO2in these packages, extending the post-harvest storage period of white mushrooms.Keywords:Agaricus bisporus;one-step synthesis;poly (L-lactic acid);soft packaging film;O2/CO2atmosphere;food shelf life
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2440
·
IF 5.2
Zhuochen Wang,Mengru Li,Jundi Fan,Yuting Bao,Qi Chen
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.Keywords:button mushroom (Agaricus bisporus);cultivation substrate;tea extraction residue;flavor compounds;gas chromatography-mass spectrometry (GC-MS)
研究领域:
食用菌学
·
营养学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Zhiqiang Xiong,Wei Liu,Lei Zhou,Liqiang Zou,Jun Chen
It has been revealed that some polyphenols can prevent enzymatic browning caused by polyphenoloxidase (PPO). Apigenin, widely distributed in many fruits and vegetables, is an important bioactive flavonoid compound. In this study, apigenin exhibited a strong inhibitory activity against PPO, and some reagents had synergistic effect with apigenin on inhibiting PPO. Apigenin inhibited PPO activity reversibly in a mixed-type manner. The fact that inactivation rate constant ( k ) of PPO increased while activation energy ( E a ) and thermodynamic parameters (Δ G , Δ H and Δ S ) decreased indicated that the thermosensitivity and stability of PPO decreased. The conformational changes of PPO were revealed by fluorescence emission spectra and circular dichroism. Atomic force microscopy observation suggested that the dimension of PPO molecules was larger after interacting with apigenin. Moreover, computational docking simulation indicated that apigenin bound to PPO and inserted into the hydrophobic cavity of PPO to interact with some amino acid residues.
研究领域:
生物化学
·
食品科学
·
分子生物学
·
酶学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yeling Xu,Gaole Chen,Zhiyong Cui,Yueming Wang,Wenli Wang,Imre Blank,Yin Zhang,Changhua Xu,Yan Yang,Yuan Liu
This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis. The result showed that the umami thresholds of the five peptides were in the range of 0.21–0.40 mmol/L. Notably, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN had low dissociation constant (KD) values and high affinity for the T1R1-VFT receptor. The enhancing effect of the three peptides with MSG or IMP was investigated by sensory evaluation, kinetic analysis, and molecular dynamics simulations. In stable complexes, ARG_277 in T1R1 played a major role in umami peptide binding to T1R1-VFT. These results provide a theoretical basis for future screening of umami peptides and improving the umami taste of food containing mushrooms.
研究领域:
食品科学
·
分子生物学
·
化学生物学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Molecular Catalysis
·
2023
·
IF 4.6
Tiantian Li,Hongjing Liang,Bin Wu,Dongming Lan,Yunjian Ma,Frank Hollmann,Yonghua Wang
Unspecific peroxygenases (UPOs) represent an emerging class of catalysts for the selective oxyfunctionalisation of C H- and C = C groups. Until now, only a few UPOs have been characterised. In this study, we report a new peroxygenase identified from the Unspecific Peroxygenase Database. The UPO from Agaricus bisporus var. bisporus ( Abvb UPO) has been heterologously expressed in Aspergillus niger and initially characterised with respect to its basic biochemical features. Furthermore, its catalytic properties were evaluated with enzymatic cascade reactions of choline oxidase ( AnChOx ) and Abvb UPO, which the AnChOx provided H 2 O 2 necessary via reductive activation of oxygen in situ . Three types of oxyfunctionalizations, such as hydroxylation of ethylbenzene, epoxidations of styrene and cyclohexene, sulfoxidations of methyl phenyl sulfide and phenyl vinyl sulfide, were successfully achieved. We also investigated the activity of Abvb UPO on fatty acids in some more detail. The experimental results show that Under the above conditions, Abvb UPO had the higher activity for cyclohexene epoxidation and sulfonation of sulfide substrates. The concentration of epoxy cyclohexane was 2.91 mM, and the concentration of methyl phenyl sulfoxide was 3.69 mM. The regioselectivity of Abvb UPO was ω-1 bonds position of linear saturated fatty acid. All in all, Abvb UPO exhibits some interesting differences which may put the basis for further understanding of the factors determining peroxygenase selectivity.
研究领域:
生物化学
·
酶学
·
生物催化
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·685
·
IF 4.7
Limei Xie,Shaoli Guo,Hongting Rao,Bingying Lan,Baodong Zheng,Ningning Zhang
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on thep-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom.Keywords:button mushroom;cooking methods;GC-MS;E-nose;OAV;aroma recombination;aroma omission;aroma active compounds
研究领域:
食品科学
·
分析化学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Zuwei Yu,Xue Zhang,Shiyang Li,Jun Yang,Muci Wu,Qian Wu,Jingyi Wang
To obtain efficient natural food packaging materials, we utilized acorn starch (AS)-based film strengthened by feruloylated arabinoxylan (FAX) gel and additional retrogradation treatment to extend the shelf life of Agaricus bisporus ( A. bisporus ). Fourier transform infrared spectroscopy (FT-IR), confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM) analyses showed that due to the strong hydrogen bonding between FAX and starch molecules, physical crosslinking occurred between FAX and starch molecules in the composite film, and the microstructure became more compact. Thermogravimetric, tensile strength and swelling degree analyses indicate that the composite film exhibits better thermal stability, mechanical properties, and waterproofing compared to the pure AS film. Consequently, after five days of storage, the moisture content of the A. bisporus packaged with our composite film was 7.53 times and 5.73 times higher than that of the control group and the commercially available PEF group, respectively. Moreover, it delayed the respiration or transpiration of A. bisporus (lower weight loss, relative conductivity, MDA content). This packaging film developed with the objective of eco-friendly and biodegradability has considerable application potential in food and other industries.
研究领域:
食品科学
·
材料科学
·
农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Fei Pei,Ying Shi,Xingyang Gao,Fangning Wu,Alfred Mugambi Mariga,Wenjian Yang,Liyan Zhao,Xinxin An,Zhihong Xin,Fangmei Yang,Qiuhui Hu
Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with microwave vacuum drying (FMVD), and the non-volatile component profiles were studied. The results showed that the level of non-volatile components in button mushroom firstly increased during sublimation of FD/FMVD process and then fell during desorption in FD process and MVD in FMVD process. Compared to FD products, the contents of soluble sugars and polyols in FMVD products were relatively low, whereas the contents of total free amino acids were significantly higher, close to the level of fresh mushroom. However, there was no significant difference in the contents of 5′-nucleotides and organic acids between FD and FMVD products. The equivalent umami concentration ( EUC ) values for FD and FMVD products did not differ from fresh, indicating that both drying methods could effectively preserve MSG (monosodium glutamate)-like components in button mushroom.
研究领域:
食品科学
·
农业工程
·
化学工程
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）