Food and Bioprocess Technology
·
2024
·
IF 5.3
Zhang Xu,Wang Rui,Zhang Wencong,Chen Cunkun,Ma Chao,Ji Ning,Zhang Nanxin,Lei Jiqing,Tian Yiming,Zhang Panpan
The shelf life of Dictyophora rubrovolvata ( D. rubrovolvata ) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintaining a high level of energy charge by delaying the decrease in ATP and ADP. Meanwhile, compared with the control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 °C, 95% RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity, and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better flavor. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
Toxics
·
2025
·Vol. 13
·期 4
·310
·
IF 4.1
Huijuan Liu,Dong Xiang,Jie Zhou,Jiao Xie
Metformin disinfection byproducts Y and C have emerged as pollutants of concern in drinking water systems and are suspected to possess significant toxicity to mammals. However, effective strategies to mitigate the effects of Y and C exposure in mammals have not been thoroughly formulated. This study aimed to investigate the toxicity and characteristic phenotypes of short-term, high-dose exposure to Y and C in the intestine and liver of mice and to evaluate the protective effects ofDictyophora rubrovolvataextract (DRE) on Y- and C-induced intestinal and liver damage. The results showed that exposure-induced intestinal toxicity manifested mainly as intestinal barrier dysfunction, induction of immune response and oxidative stress, and disruption of intestinal flora homeostasis. Hepatotoxicity was mainly characterized by histopathological changes such as vacuolar degeneration, abnormal liver function, and oxidative stress. Additionally, marked changes in gut microbiota and biochemical indicators were closely related to hepatic and intestinal injuries after exposure. DRE effectively alleviated Y- and C-induced intestinal and liver damage, reshaped the gut microbiota, and maintained gut–liver axis homeostasis. These findings provide new insights into the toxic effects of disinfection byproduct exposure through the gut-liver axis and suggest that functional food extracts may serve to protect against these adverse health outcomes.
研究领域:
毒理学
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药理学
·
环境科学
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DOI
PubMed
高影响因子
Horticulturae
·
2026
·Vol. 12
·期 3
·337
·
IF 3.4
Huaituo Yang,Yeling Li,Donglei Zhang,Chao Ma,Sen Cao,Yan He,Zerui He
Postharvest autolysis severely compromises the commercial value of freshDictyophora rubrovolvata. This study integrated physiological, ultrastructural, and metabolomic analyses to elucidate the underlying mechanism. Results indicated a continuous decline in cellular adenosine triphosphate levels during storage, leading to an energy crisis and triggering cellular stress responses. Metabolomic analysis revealed that the fruiting bodies activate pathways such as glycolysis and the pentose phosphate pathway through metabolic reprogramming to maintain homeostasis. However, the intensifying energy crisis inhibited Calcium ion ATPase activity, disrupting ion homeostasis and leading to Ca2+influx. This activated phospholipases and initiated membrane lipid degradation, accompanied by a burst of reactive oxygen species and elevated levels of H2O2and malondialdehyde, creating a vicious cycle of oxidative stress. Concurrently, cell wall components (chitin, β-1,3-glucan, cellulose) are accelerated in degradation due to the upregulation of corresponding hydrolases. Transmission electron microscopy confirmed progressive disintegration of cellular structures, including mitochondria, the plasma membrane, and the cell wall. These findings establish an “energy-membrane lipid-cell wall” cascade framework, revealing thatD. rubrovolvataautolysis is an active, orderly form of programmed cell death under energy stress. This study provides new insights into the physiological mechanisms of postharvest quality deterioration in edible fungi.
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Huijuan Liu,Dong Xiang,Zhifei Cheng,Lin Ma,Shuyu Yang,Jiao Xie
Fresh D . rubrovolvata and P . impudicus are perishable due to their high water content and strong postharvest respiration, which seriously affect their edible value and economic benefits. Drying performs the crucial role in maintaining the quality of edible fungi and extending their shelf life, while the extraction method after drying is also important to the material composition and functional properties of edible fungi. According to the color difference and texture indicators, 45 °C was found to be the optimal temperature choice for both hot-air and vacuum drying. In addition, polysaccharide content in the extract of dried D . rubrovolvata was higher than that of P . impudicus, while the polyphenol abundance in the extract of dried P . impudicus was better than that of D . rubrovolvata. Hot water extraction or thermal ultrasonic treatment was beneficial for the antioxidant activity in D . rubrovolvata and P . impudicus extracts. Based on the correlation analysis, it was showed that polyphenols contributed significantly more to the antioxidant capacity of D . rubrovolvata and P . impudicus, especially P . impudicus, than that of polysaccharides. The related results provided new insights into the improvement of product quality and the development of functional products for D . rubrovolvata and P . impudicus.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Xu Song,Lingshuai Meng,Bangxi Zhang,Guangcan Tao,Siyao Wu,Meirun Zhu,Tingting Zheng,Sen Cao,Su Xu
Quantitative scoring method confirm vacuum microwave drying has best overall quality. • Heat pump drying shows the strongest reduction in sourness response. • Hot air drying shows the best water absorption and free amino acid content. • Microwave drying exhibits the strongest inhibition of browning. • The study offers a reference for Dictyophora rubrovolvata volva pretreatment. This study systematically evaluated the effects of HAD, HPD, MD, and VMD on the quality, structure, and processing characteristics of DRV using sensory, chemical, spectroscopic, microscopic, and rheological analyses. A quantitative scoring method was also employed to assess overall quality, identify key markers via OPLS-DA and RFA, and construct a CQI model using the entropy weight method. Results showed that VMD delivered the best overall performance, with superior retention of VC (1.17 mg/100 g), total sugar (0.89%), starch (0.82%), and protein (13.48 mg/g), along with the highest thermal stability (exothermic peaks at 153.29°C and 178.03°C). It also produced fine, uniform micropores and exhibited moderate complex viscosity and loss factor, ensured excellent shear-thinning and processing properties while maintained weak gel structure stability. The clustered heatmap further revealed specific advantages of other methods. HPD exhibited the lowest sourness response value (from 5.53 mV to 0.32 mV), HAD showed the best water absorption (4.70 g/g) and the highest increase in free amino acids, and MD provided optimal browning inhibition (BI of 14.60) and the highest intrinsic consistency (K′ of 2.19 × 10 2 Pa/s n ) and network rigidity. Overall, The overall and directional advantages of VMD and other drying methods could provide a theoretical basis for directional processing and utilization of DRV. These findings provided critical data support for the integrated and directional deep processing of DRV, which was of great significance for enhancing the added value of DRV and promoting the sustainable development of the DR industry. Download: Download high-res image (534KB) Download: Download full-size image
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DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jialin Li,Jiaqi Chen,Zhenan Rao,Han Xie,Jichun Zhao,Lin Lei,Kaifang Zeng,Jian Ming
Five new umami peptides were isolated from Dictyophora rubrovolvata , enriching natural umami flavor enhancers. • Hydrogen bonding and ionic interactions with T1R1/T1R3 umami taste receptor (e.g., Glu301, His278) underpin the umami taste of Dictyophora rubrovolvata peptides. • Thr-Trp-Glu-Met (TWEM) and Val-Glu-Ser-Glu-Arg (VESER) showed strong umami-boosting effects, suggesting applications in low-sodium, clean-label foods. This study identified and characterized five novel umami peptides — Asn-Gly-Ser-Gly-Gly-Gly-Phe (NGSGGGF), Glu-Gln-Glu-Phe-Asp-Pro-Val (EQEFDPV), Thr-Trp-Glu-Met (TWEM), Asp-Thr-Asn-Pro-Gln-Arg (DTNPQR), and Val-Glu-Ser-Glu-Arg (VESER) — from Dictyophora rubrovolvata protein hydrolysates. Their umami recognition thresholds ranged from 0.125 to 0.50 mg/mL, with TWEM exhibiting the lowest threshold (0.125 mg/mL) and the highest umami intensity. Molecular docking simulations suggested that hydrogen bonding and ionic interactions were the predominant forces mediating peptide–receptor binding, with key recognition residues including Glu105, Glu301, His278, and Ser104 located in the Venus flytrap domains of the T1R1/T1R3 umami taste receptor. Notably, DTNPQR and EQEFDPV exhibited significant umami-enhancing effects when combined with monosodium glutamate, increasing perceived intensity by 73.33% and 53.33%, respectively, suggesting their potential as positive allosteric modulators. These findings provide new insights into the taste mechanisms of Dictyophora rubrovolvata —derived peptides and support their potential as natural umami enhancers in clean-label food formulations. Download: Download high-res image (125KB) Download: Download full-size image
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 8.2
Lingshuai Meng,Yu Nie,Siyao Wu,Wei Li,Bangxi Zhang,Guangcan Tao,Tingting Zheng,Haijiang Chen,Dong Lin,Xu Song,Sen Cao,Su Xu
This study investigated the volatile organic compounds (VOCs) of Dictyophora rubrovalvata (DR) varying varieties and cultivation conditions by E -nose, GC-MS, GC-IMS, Multivariate Data Analysis (MDA). E-nose and PCA indicated overall volatile intensity as QY1-D (Qianyou-No.1-greenhouse) > QF1-L (Qianfeng-No.1-forest conditions) > QY1-L (Qianyou-No.1-forest conditions) > QF1-D (Qianfeng-No.1-forest greenhouse), GC-MS, GC-IMS analysis highlighted 12 and 35 key VOCs that OAV > 1. GC-MS was particularly sensitive to Hexanal and 2-Octenal, could effectively distinguish the environmental influences on VOCs. However, GC-IMS was sensitive to Ethyl acetate, Acetic acid, 3-Hydroxy-2-butanone and 3-Furanmethanol, and enabling it to not only differentiate the environmental impact on the VOCs but also varieties. Furthermore, MDA demonstrated the combination of GC-MS and GC-IMS were more comprehensively and accurately in characterizing the VOCs. Overall, QY1 exhibited a higher VOCs content than QF1. Besides, the greenhouse environment was more conducive to aroma enrichment in QY1, whereas the undergrowth environment was more beneficial for aroma enrichment in QF1.
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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）