APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
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2021
·Vol. 105
·期 20
·7997-8007
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IF 4.813
Shu Lili,Zeng Zhiheng,Dai Jianqing,Cheng Yi,Lu Yuanping,Chen Meiyuan,Zeng Hui
Agaricus bisporus is the most widely cultivated edible mushroom in the world. Strain quality has an important influence on the yield of A. bisporus , with strains that exhibit aging being a common problem during cultivation. However, little is known about the aging mechanisms of A. bisporus strain. In this study, the normal A. bisporus As2796 strain was compared to the aging A. bisporus As2796Y strain (which was previously discovered during cultivation). In the aging As2796Y mycelia, the mycelial growth rate and fruiting body yield were decreased and the chitin level and cell wall thickness were increased. Additionally, intracellular vacuoles increased, there was cytoplasmic shrinkage, and the sterol level which stabilizes the cell membrane decreased, which led to cytoplasmic outflow and the exudation of a large amount of yellow water from the mycelia. Additionally, there was increased electrolyte leakage. Furthermore, gas chromatography-mass spectrometry (GC/MS) was used to profile the metabolic changes in the aging As2796Y mycelia compared to the normal As2796 mycelia. A total of 52 differential metabolites were identified (75% were downregulated and 25% were upregulated in As2796Y). The reduction of many metabolites decreased the mycelial viability and the ability to maintain cell stability. Overall, this study is the first to report on the morphologic and metabolic changes in aged A. bisporus mycelia, which will aid future research on the mechanisms underlying A. bisporus mycelial aging.
Key points
• Aging of Agaricus bisporus strains will greatly reduce the fruiting body yield. • Aging of Agaricus bisporus strains can significantly change the cell structure of mycelia. • Many metabolites in the mycelium of aging spawn As2796Y significantly changed.
研究领域:
真菌学
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代谢组学
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植物病理学
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产品关联
DOI
PubMed
高影响因子
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
·
2023
·
IF 2.9
Jifeng Wang,Shanshan Tang,Shuang Guo,Dongyu Gu,Yi Wang,Jing Tian,Yi Yang
Agaricus bisporus is one of the most widely cultivated edible mushrooms in the world. The chemical components of A. bisporus have a wide range of biological activities. In order to deeply understand the antioxidant properties of A. bisporus, this study conducted an investigation on the components of A. bisporus fermentation. Through the single factor experiment and response surface optimization, it was found that when the C/N ratio was 45:1, the inoculum concentration was 10%, and the fermentation time was 7 d, the n-butanol extract of the fermentation product had the strongest scavenging capacity for free radical generated through 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS·+). The concentration for 50% of the maximal effect (EC50) was 0.33 ± 0.01 mg/mL. Moreover, in order to identify the two main components, the elution–extrusion counter-current chromatography (EECCC) was employed for separation, where 5,5'-oxy-dimethyl-bis(2-furfuraldehyde) and 5-(butoxymethyl) furfural were obtained. The antioxidant activity of 5,5'-oxy-dimethyl-bis(2-furfuraldehyde) (EC50 = 0.26 ± 0.01 mg/mL) was superior to that of 5-butylmethyl furfural (EC50 = 1.52 ± 0.02 mg/mL), indicating that 5,5'-oxy-dimethyl-bis(2-furfuraldehyde) was the main antioxidant in the fermentation products. The thermodynamic parameters and frontier molecular orbitals of 5,5'-oxy-dimethyl-bis (2-furanaldehyde) was evaluated by density functional theory (DFT). The result indicated 5,5'-oxy-dimethyl-bis(2-furanaldehyde) scavenged free radicals in polar media through single electron transfer followed by proton transfer (SET-PT).
研究领域:
食品科学
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生物化学
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发酵工程
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DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2023
·
IF 8
Donglu Fang,Panrong Zhang,Benard Muinde Kimatu,Fei Pei,Wenjian Yang,Qiuhui Hu,Ning Ma
Browning is an important factor affecting mushroom quality. To elucidate the molecular mechanism of nanocomposite packaging materials (Nano-PM) that delayed the browning of Agaricus bisporus, the metabolomic technology was applied. Thirty-five differential metabolites were obtained in A. bisporus packed with Nano-PM and commercial polyethylene packaging (control). Glutamate, leucine , and 3,4-dihydroxybenzaldehyde were detected as characteristic differential metabolites in Nano-PM treatment. According to the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, amino acid synthesis and phenylalanine metabolism were enriched in mushrooms. In addition, glutamate, leucine, and 3,4-dihydroxybenzaldehyde inhibited tyrosinase (TYR) activity, leading to a better appearance and lower browning degree of packaged A. bisporus . Therefore, Nano-PM decreased mushroom browning by maintaining high levels of glutamate, leucine, and 3,4-dihydroxybenzaldehyde to inhibit TYR activity in A. bisporus.
研究领域:
食品科学
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代谢组学
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材料科学
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植物生物学
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产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2016
·Vol. 9
·期 8
·1327-1334
·
IF 2.574
Ding Yang,Zhu Zhen,Zhao Jinhong,Nie Ying,Zhang Yu,Sheng Jiping,Meng Demei,Mao Hongmei,Tang Xuanming
Postharvest browning is the primary cause of a decrease in the shelf life of the white button mushroom ( Agaricus bisporus ). This study investigated the effect of postharvest brassinolide (BL) treatment on metabolism in relation to browning of the white button mushroom. Each harvested mushroom was dipped into one of three solutions containing 0, 1, or 3 μM BL for 5 min and stored in darkness at 4 °C for 16 days. Our results indicated that treatment with BL restrains browning development and reduces the total phenolic content and polyphenol oxidase activity. In addition, BL treatment maintains lower weight loss, electrolyte leakage, and malondialdehyde content and inhibits any increase in lipoxygenase activity compared with those of the control mushrooms. Furthermore, BL treatment significantly decreases the accumulation of reactive oxygen species (ROS) and induces the antioxidant enzyme system. Compared with 1 μM BL, treatment with 3 μM BL is more effective in reducing cap browning. The reduction of membrane oxidative damage and ROS levels induced by BL inhibits enzymatic browning reaction in the white button mushroom. These findings suggest that treatment with BL could have the potential of inhibiting browning and thus maintaining the mushroom’s commercial value.
研究领域:
农业
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食品科学
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植物生理学
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采后技术
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DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yifan Zhu,Mubango Elliot,Yanhong Zheng,Jing Chen,Dongzhi Chen,Shanggui Deng
Atmospheric cold plasma (ACP) is a novel nonthermal technology with potential applications in maintaining and improving food quality. The effect of ACP on the activity and structure of mushroom ( Agaricus bisporus ) polyphenol oxidase (PPO) was evaluated. Results demonstrated that the dielectric barrier discharge (DBD) based plasma technology could inactivate PPO (up to 69%) at 50 kV with the increased concentrations of H 2 O 2 and NO x . An obvious enhancement of surface hydrophobicity was observed, whereas a gradual reduction of total sulfhydryl content was recorded with the increasing exposure time. Data from circular dichroism, atomic force microscopy, particle size distribution and fluorescence spectra displayed the rearrangement of secondary structure and disruption of the tertiary structure. Red shifts of fluorescence spectra showed positive correlations with the inactivation rate of PPO. Therefore, ACP treatment could be served as an alternative approach to inactivate undesirable enzymes to minimize the loss of food nutrition and quality.
研究领域:
食品科学
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生物技术
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酶学
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等离子体物理
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Miaomiao Han,Yuanyuan Shen,Shengjie Li,Yulong Wu,Chun Hua,Changqing Zhu,Ning Tang,Yao Cai,Chongjiang Cao,Feng Zhou
In this study, an edible film with antibacterial and barrier properties was prepared by incorporating bioactive glass (BG) into the network structure constructed by ovalbumin amyloid fiber (OVAF) and carboxymethyl cellulose (CMC). OVAF with a high aspect ratio was assembled through phase transition of OVA. Compared with OVA (1.0%), the opacity and thickness of OVAF (1.0%) film increased by 0.87% and 0.01 mm, the tensile strength (TS) and elongation at break (Eb) increased by 3.15 MPa and 17.71%, the water absorption (WA) and solubility (WS) decreased by approximately 30%, and the oxygen and water vapor permeability decreased to 5.94 g·m −2 ·d −1 and 2.58 g·mm·m −2 ·h −1 ·kPa −1 , indicating that OVAF endows the film with barrier properties. BG endows the film with antibacterial properties. The inhibition rate of OVAF/CMC/BG (0.5%) film was approximately 100%. This film can slow weight loss, and delays browning and senescence of Agaricus bisporus.
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Chujing Fu,Kai Ye,Sai Ma,Hengjun Du,Shiguo Chen,Donghong Liu,Gaoxing Ma,Hang Xiao
Agaricus bisporus , an edible mushroom, is grown and consumed worldwide for its delicious taste and multiple health benefits. A. bisporus polysaccharides (ABP) are the main bioactive ingredient of the mushroom that confers health benefits. In this study, we prepared and characterized ABP, and the digestion, fermentation prosperities, and the effect of ABP on gut microbiota were detected via in vitro simulated digestion and gut microbiota fermentation. The results showed that during the simulated digestion process, the molecular weight of ABP was unchanged, and no free monosaccharide was produced, indicating that ABP could not be digested completely. However, after the fermentation, gut microbiota degraded and utilized ABP, which produced short-chain fatty acids and caused a decrease in pH value. Meanwhile, ABP modulated the gut microbiota composition by increasing the abundance of beneficial bacteria. The results suggested that ABP is a promising food component with prebiotic potential.
研究领域:
食品科学
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微生物学
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营养学
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DOI
PubMed
高影响因子
Molecular Catalysis
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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
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酶学
·
生物催化
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DOI
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
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植物病理学
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分子生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Lei Zhou,Wei Liu,Liqiang Zou,Zhiqiang Xiong,Xiuting Hu,Jun Chen
This study investigated changes in the activity, conformation and microstructure of mushroom polyphenoloxidase (PPO) subjected to thermal treatment. The inactivation of PPO can be achieved by high temperature-short time or mild temperature-long time treatment. Circular dichroism and fluorescence spectra suggested that heating process induced the rearrangement of secondary structure and the disruption of tertiary structure . Red shifts of fluorescence spectra showed positive correlations with the inactivation rate of PPO. There were significant differences in the conformation and molecular microstructure among PPO samples with the same relative activity, which were obtained by treating PPO at 45, 55 and 65 °C for different times. In summary, PPO molecules were deformed at mild temperature, while higher temperature induced the formation of large aggregates. PPO with the same relative activity might exist in different forms.
研究领域:
食品科学
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生物化学
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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
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Kangqing Yuan,Fangxuan Yi,Jiawei Wang,Xiangyou Wang
The postharvest quality of Agaricus bisporus declines rapidly during refrigerated storage. A controlled-release system (Eugenol@MCM-41) was prepared by loading eugenol into MCM-41, with a loading capacity of 51%. Physicochemical characterization and all-atom molecular dynamics (MD) simulations were combined to clarify the sustained-release mechanism. MD simulations provided supportive evidence for favorable eugenol–silica interfacial interactions and restricted surface-associated mobility in the mesoporous model. In vitro release exhibited clear medium dependence and followed the Weibull model, consistent with diffusion-dominated release under confinement. In storage trials at 4 ± 1 °C, Eugenol@MCM-41 extended acceptable mushroom quality to 15 days. The treatment reduced weight loss, maintained firmness, delayed browning, and lowered malondialdehyde accumulation versus the control and pristine MCM-41. These results connect nanoscale confinement with preservation performance and support Eugenol@MCM-41 as an effective eugenol delivery system for preserving highly perishable foods.
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）