Journal of Fungi
·
2023
·Vol. 9
·期 2
·237
·
IF 4.7
Feifei Wu,Heqin Wang,Qiufeng Chen,Xiao Pang,Hao Jing,Lijun Yin,Xiuqing Zhang
It has been demonstrated that lignin was efficiently degraded byLentinula edodes(L. edodes). However, the process of lignin degradation and utilization byL. edodeshas not been discussed in detail. Therefore, the effects of lignin onL. edodesmycelium growth, chemical compositions, and phenolic profiles were investigated herein. It has been revealed that 0.10% lignin acted as the most effective concentration to accelerate mycelia growth, which yielded the highest biomass of 5.32 ± 0.07 g/L. Furthermore, a 0.10% concentration of lignin promoted the accumulation of phenolic compounds, especially protocatechuic acid, with peak value of 48.5 ± 1.2 μg/g. In contrast, the higher concentration of lignin (0.20%) exerted an inhibitory effect on the growth ofL. edodes. Overall, the application of lignin at the optimal concentration of 0.10% could not only enhance the mycelial growth but also accumulate the phenolic acids and raise the nutritional and medical values ofL. edodes.Keywords:lignin;shiitake mushroom;biomass;phenolic compound
研究领域:
真菌学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Ruixue Wang,Songyi Lin,Lei Qin,Silu Wang,Yue Geng,Dong Chen
The dynamic changes in lipid molecular species composition and contents in Lentinula edodes during hot air drying were analyzed by untargeted lipidomics through ultra-high-performance liquid chromatography-Q Exactive HF-X Orbitrap Mass Spectrometer, and their contribution to the characteristic aroma formation in Lentinula edodes during hot air drying was investigated. Seventy-six lipid molecular species were identified, including glycerolipids, glycerolphospholipids, lysoglycerophospholipids, and fatty acids. Triglyceride (86.33 %) and fatty acid (10.96 %) were the major lipid subspecies in fresh Lentinula edodes , showing remarkable variations during hot air drying. Phosphatidylcholine 18:2_18:2, phosphatidylethanolamine 18:2_18:2, phosphatidylethanolamine 16:0_18:2, triglyceride 18:2_18:2_18:2, triglyceride 16:0_18:2_18:2, linoleic acid, and linolenic acid were identified as the potential differential lipid molecular species during hot air drying. The verification experiments confirmed that 1-octene-3-ol could be produced by linoleic acid and linolenic acid, with enzyme activity playing a crucial role. The dose-effect relationships were best described by S-type BiDoseResp and Allometricl fitting curves in Lentinula edodes matrix without and with inactivated enzymes, respectively. Furthermore, this study systematically tracked the lipid transformation and content variations in Lentinula edodes during hot air drying and explored the potential role of lipid molecular species in aroma formation, especially 1-octene-3-ol. It would provide a scientific approach to elucidate lipid profiles in Lentinula edodes and offer new insights for flavor quality control in heat-processed edible fungi.
研究领域:
食品科学
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脂质组学
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食用菌加工
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风味化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Lihui Zhang,Jialing Zhu,Shaojin Wang,Long Chen,Zihan Song,Lei Zhang,Haile Ma
Effectively controlling molds in dried shiitake mushrooms is important for food industry to maintain the product quality. To improve the edible safety of shiitake mushrooms, this study applied radio frequency (RF) energy combined with natamycin to inactivate Aspergillus niger spores, and evaluate the quality changes after the treatment. The results showed that the population of A. niger spores in shiitake mushrooms with different moisture contents (MCs) could achieve a 5-log (CFU/g) reduction after the combined treatment at different temperatures. Weibull distribution ( R 2 = 0.978 to 1.000) provided a better fit for the inactivation kinetics of A. niger spores than Linear model ( R 2 = 0.954 to 0.990) and Logistic one ( R 2 = 0.953 to 0.988). Meanwhile, the three-dimensional inactivation curves were constructed based on the sample MCs, RF heating time, and holding time. In addition, the MCs of treated shiitake mushrooms decreased by 4.12%–7.66% (w.b.) after natural cooling, achieving synchronous drying. There was no significant difference in textural properties of shiitake mushrooms after the combined treatment. The changes in color, structure, rehydration ratio, and total sugar content were affected by the treatment time and temperatures. As one of the main aroma substances, the content of sulfur-containing compounds in shiitake mushrooms after treatment increased compared to that of the control samples. This study indicates that the combination of RF energy and natamycin is feasible for inactivating pathogens in shiitake mushroom and ensuring the safety of their consumption.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2022
·Vol. 106
·期 7
·2677-2688
·
IF 5.56
Li Jintao,Duan Yingce,Hu Ziyi,Yang Fan,Wu Xiangli,Zhang Ruiying
Abstract Lentinula edodes is one of the most important commercially cultivated edible mushrooms. It is well known that gypsum (CaSO 4 ·2H 2 O) supplementation in sawdust medium increases the yield of L. edodes , while the physiological mechanisms remain unclear. Our previous study showed that the acidification of the medium to pH 3.5–4.0 was essential for the growth of L. edodes . In this study, it was found that the oxalic acid excreted by L. edodes was responsible for the acidification of the medium. The biosynthesis of oxalic acid was regulated by the ambient pH and buffer capacity of the medium. To acidify the sawdust medium, the concentrations of total and soluble oxalate were 51.1 mmol/kg and 10.8 mmol/kg, respectively. However, when the concentration of soluble oxalate was 8.0 mmol/kg, the mycelial growth rate decreased by 29% compared with the control. Soluble oxalate was toxic to L. edodes , while soluble sulfate was nontoxic. CaSO 4 reacted with soluble oxalate to form nontoxic insoluble CaC 2 O 4 and the strong acid H 2 SO 4 . When the CaSO 4 supplemented in sawdust medium was more than 25 mmol/kg, the soluble oxalate decreased to less than 1 mmol/kg, and the mycelial growth rate increased by 32% compared with the control. In conclusion, gypsum improved the growth and yield by relieving the toxicity of oxalate and facilitating the acidification of sawdust medium. Key points L. edodes excretes oxalic acid to acidify the ambient environment for growth. Soluble oxalate is toxic to L. edodes. Gypsum increases growth by reacting with oxalate to relieve its toxicity. Graphical abstract
研究领域:
真菌学
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植物生理学
✓ 已验证
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
·
2019
·
IF 1.961
Qihui Huang,Xiaochen Qian,Tianjia Jiang,Xiaolin Zheng
The effect of chitosan (CH) (1%) along with guar gum (GG) (5, 15, and 25%) on the quality of shiitake mushroom ( Lentinus edodes ) stored at 4 ± 1 °C for 16 days was investigated. The results indicated that shiitake mushroom coated with CH 1% + GG 15% maintained higher tissue firmness, and slowed the rate of declines in soluble protein and ascorbic acid , as well as increases in total soluble solids, reducing sugar, malondialdehyde (MDA), and electrolyte leakage. Similarly, the effect of CH 1% + GG 15% coating in improving the overall quality of shiitake mushroom was identified through sensory evaluation. Moreover, the result of transmission electron microscopy (TEM) showed that subcellular elements could be scarcely observed in uncoated mushrooms at the end of storage, and destructive symptoms in shiitake mushroom were significantly mitigated by the CH 1% + GG 15% coating. Thus, it was suggested that the CH 1% + GG 15% coating might be used commercially for maintaining the quality of shiitake mushroom during long-term storage.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2018
·
IF 3.129
Wang Liuqing,Hu Qiuhui,Pei Fei,Mariga Alfred Mugambi,Yang Wenjian
To explore the influences of storage conditions on freeze-dried Agaricus bisporus slices, the dynamic changes of physical and sensory properties under different conditions (37 °C, 85% RH; 25 °C, 55% RH; ambient temperature) were investigated. The results showed that the samples stored under 37 °C, 85% RH (HT) had sparser microstructure, smaller micro-pores, poorer rehydration, lower hardness and lower fracturability. Color examinations revealed that HT induced whiteness deterioration, this was as a result of phenolic substance oxidation and a weaker protection of citric acid. Umami taste of HT samples was rapidly lost owing to the decrease of 5′-GMP and MSG-like amino acids . Moreover, aroma information from E-nose revealed the superiority of storage conditions, 25 °C, 55% RH (RT) and ambient temperature (AT) were considered as better conditions in retaining the initial volatile compounds. In summary, RT was considered as the optima condition for the storage of freeze-dried A. bisporus slices.
研究领域:
食品科学
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生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Yong Deng,Ling-Xiao Chen,Bao-Jie Zhu,Jing Zhao,Shao-Ping Li
Polysaccharides exhibit multiple pharmacological activities, which are closely related to their structural characteristics. Therefore, quantitative quality control of polysaccharides based on chemical properties is of importance for their applications. However, polysaccharides are mixed macromolecular compounds that are difficult to separate, and the lack of standards made direct quantification more difficult. In this study, we proposed a new quantitative method based on the released specific oligosaccharides for polysaccharides from Lentinus edodes (shiitake) and other related fungi. Specific oligosaccharides were firstly released from polysaccharides using 1,3- β -glucanase, then derivatized with 2-aminobenzamide (2-AB), which further separated by hydrophilic interaction chromatography (HILIC) and quantitatively determined by UPLC coupled with fluorescence detector (FLR). Laminaritriose was used as the universal standard for quantification of all the oligosaccharides. This method was validated according to linearity, limit of detection, limit of quantitation, precision, accuracy, repeatability and stability. In addition, the four specific oligosaccharides released from polysaccharides in L. edodes were qualitatively analyzed by extracted ion chromatogram (EIC) from UPLC-MS profiles, which were identified to be disaccharide , trisaccharide and tetrasccharide. The proposed strategy not only realized the quantitative analysis of polysaccharides by UPLC-FLR, but also could achieve the qualitative distinction of different polysaccharides.
研究领域:
生物化学
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药物分析
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Dingkui Xiang,Yue Ma,Jiaxu Yao,Minjie Zhao,Haijiao Li,Eric Marchioni,Li Zhou
Shiitake mushroom ( Lentinus edodes ), as a prestigious edible mushroom and one of the most famous medicinal mushrooms, is cultivated in several regions of China. In this study, the total lipids of shiitake mushroom from different origins were characterized by ultra-high-performance liquid chromatography-quadrupole-Exactive-Orbitrap MS/MS (UHPLC-QE Orbitrap/MS/MS). 20 lipid classes and 174 lipid molecular species were determined by non-targeted lipodomics analysis. The multivariate analysis showed that 19 lipids were screened as potential markers for distinguishing shiitake mushroom of different origins, for instance, phosphatidic acid (18:2/18:2) (PA 18:2/18:2) and phosphatidylglycerol (16:0/18:2) (PG 16:0/18:2). And the Partial Least Squares-Discriminant Analysis (PLS-DA) model reconstructed was used to distinguish shiitake mushroom from different regions with a success rate of 100 %. This work comprehensively provided the lipid information of shiitake mushroom and demonstrated the great potential of lipidomics for tracing the authenticity of shiitake mushrooms from different origins.
研究领域:
食品科学
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分析化学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2020
·Vol. 9
·期 4
·444
·
IF 4.092
Lei Qin,Jing-Xuan Gao,Jia Xue,Dong Chen,Song-Yi Lin,Xiu-Ping Dong,Bei-Wei Zhu
To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds ofL. edodeswere analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in freshL. edodesconsisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.Keywords:volatile compounds;electronic nose;PT-GC-MS;fingerprinting;Shiitake mushroom
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Dong Chen,Menglong Sheng,Silu Wang,Xiuhan Chen,Aoxue Leng,Songyi Lin
The dynamic variations in key contributing odorants, amino acids and reducing sugars in shiitake mushrooms during hot-air drying were determined by gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-tandem mass (HPLC-MS/MS) and ion chromatography (IC). The potential precursors were explored by the partial least squares-discriminant analysis and Pearson correlation analysis, and Met, Cys, and ribose were considered as the possible precursors of dimethyl trisulfide and lenthionine. The verification experiments in the absence and presence of shiitake mushroom matrix further confirmed that Met and its interaction with ribose both contributed to generating dimethyl trisulfide. The polynomial nonlinear fitting curve could better represent the dose-effect relationships of Met and Met-ribose to produce dimethyl trisulfide with R 2 of 0.9579 and 0.9957. Conversely, ribose, Cys or Cys-ribose were verified to be unable to form the key contributing odorants. Collectively, the results provided a method to reveal precursors and generation pathway of odorants.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongkun Tu,Ye Xu,Yuxin Cheng,Yuhua Huang,Yingting Zhao,Yuting Tian
The introduction of ultrasonic energy into microwave vacuum drying (MVD) enhances drying efficiency and product quality. To investigate the effect of ultrasonically coupled microwave vacuum (USMVD) drying on the flavor release of shiitake mushrooms, differences in the pore structure of dried mushrooms were analyzed in relation to the flavor of mushroom soup. The results showed that ultrasound mainly changed the pore structure of shiitake mushrooms in the range of 5000–50,000 nm, and the total pore volume of shiitake mushrooms was the largest when the ultrasound amplitude was 70 %. In flavor analysis, 9 volatiles and 7 non-volatiles significantly contributed to flavor differences in shiitake mushroom soup, characterized by increased aroma, umami, and saltiness, along with decreased sourness and astringency. This study offers valuable insights for future research on high-quality drying and processing of edible mushrooms.
研究领域:
食品科学
·
生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Scientific Reports
·
2020
·Vol. 10
·期 1
·1-8
·
IF 3.998
Gao Shuangshuang,Huang Zhicheng,Feng Xi,Bian Yinbing,Huang Wen,Liu Ying
Rice straw was substituted for sawdust at five different ratios of 0, 20%, 40%, 60%, and 80% (Control, RS20, RS40, RS60 and RS80, respectively) to obtain five kinds of Lentinula edodes . The effects of adding cropped rice straw to substrate formulas on the proximate composition and non-volatile taste compounds in mushrooms were investigated. The control group had the highest level of MY and BE among the five formulations. The protein levels in mushrooms decreased with the addition of rice straw and the ash levels increased. We found that trehalose, mannitol, and arabitol were the main soluble sugars in the five kinds of mushrooms. The contents of total free amino acids varied from 16.29 to 24.59 mg/g and the highest level of free amino acids was found in mushrooms cultivated from RS20 and RS40. Moreover, the addition of rice straw improved the contents of monosodium glutamate (MSG)-like amino acids in mushrooms. The 5′-Nucleotide levels ranged from 1.66 to 4.48 mg/g and equivalent umami concentration (EUC) value increased with the addition of rice straw. Our results suggest that rice straw is a potential substitute for sawdust to cultivate L. edodes with more non-volatile taste compounds.
研究领域:
农业生物学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）