Tao Wang,Xin Wu,Xuyuan Li,Wei Feng,Ren Wang,Kai Huang
Fungi proteins represent a potential alternative to animal proteins, which are regarded as a prospective source of edible proteins due to more sustainable and efficient cultivation of fungi. Nevertheless, the extraction of fungi proteins typically involves alkali extraction combined with acid precipitation (AEAP), yielding considerable amounts of salt that causes aggregation and inferior functional properties of proteins. In this study, we put forward a novel extraction method by direct filtration of Na + and OH − from the alkaline extraction solutions using ceramic membranes. This method enabled the continuous, efficient and cost-effective production of Pleurotus eryngii protein (PEP). The PEP prepared by this technology featured a uniform distribution of nanoparticles (∼129.5 nm) with higher water dispersity, colloidal stability and surface active properties as compared to that prepared by the AEAP method. Moreover, the microstructures of PEP can be tailored with various nanoparticle sizes and size distribution profiles, allowing for the adjustment of long-term stabilities and surface activities. Our study renovated the production technology of fungi proteins to enhance their functionalities as well as the application prospects in the future food industry.
Jianqiu Chen,Mengling Zhou,Liding Chen,Chengfeng Yang,Yating Deng,Jiahuan Li,Shujing Sun
A bioactivePleurotus eryngiiaqueous extract powder (SPAE) was obtained by spray drying and its performance in terms of physicochemical properties, in vitro digestion, inflammatory factors, and modulation of the intestinal microbiota was explored. The results indicated that the SPAE exhibited a more uniform particle size distribution thanP. eryngiipolysaccharide (PEP). Meanwhile, a typical absorption peak observed at 843 cm−1in the SPAE FTIR spectra indicated the existence of α-glycosidic bonds. SPAE exhibited higher antioxidant abilities and superior resistance to digestion in vitro. In addition, SPAE supplementation to mice significantly reduced the release of factors that promote inflammation, enhanced the secretion of anti-inflammatory factors, and sustained maximum production of short-chain fatty acids (SCFAs). Additionally, it significantly enhanced the relative abundance of SCFAs-producingAkkermansiaand reduced the abundance ofRuminococcusandClostridiidesin intestines of mice. These results show the potential of SPAE as a novel material with prebiotic effects for the food and pharmaceutical industries.
危险品化学品经营许可证（带存储）