The global phenomenon of eating poisonous mushrooms by mistake occurs every year. Untargeted lipidomics analysis combined with chemometrics was used to identify mushroom varieties. Two kinds of mushrooms with similar appearance, namely, Pleurotus cornucopiae (P. cornucopiae) and Omphalotus japonicus (O. japonicus) were selected as models, where O. japonicus was a poisonous mushroom and P. cornucopiae was an edible mushroom. First, the lipid extraction efficiency of eight solvents was compared. The methyl tert-butyl ether/methanol (2:1, v/v) had higher lipid extraction efficiency of extracting mushroom lipids than other solvents, in terms of the lipid coverage, response intensity, and solvent safety. Afterward, the comprehensive lipidomics analysis of the two mushrooms was conducted. A total of 21 lipid classes and 267 molecular species were identified in O. japonicus, whereas 22 lipid classes and 266 molecular species in P. cornucopiae. The principal component analysis demonstrated that 37 characteristic metabolites, including TAG 18:1_18:2_18:0;1O, TAG 18:1_18:1_18:2, TAG 16:2_18:2_18:2, etc., could be used to distinguish the two mushrooms. These differential lipids were able to identify P. cornucopiae blended with 5% (w/w) O. japonicus. This study explored a novel method for identifying poisonous mushrooms from edible mushrooms and provided a reference for food safety of consumers.
This study investigated the physicochemical characteristics and fermentative behavior between original polysaccharides (PCPs) and polysaccharides extracted after microwave cooking (MPCPs) from Pleurotus cornucopiae during simulated digestion and fecal fermentation. The results revealed notable physicochemical differences between of PCPs and MPCPs. MPCPs exhibited a higher total carbohydrate content, with an increased proportion of glucose. Additionally, MPCPs showed a lower molecular weight (MW) and, a blue shift in Fourier transform infrared spectroscopy (FT-IR). Digestion has a minimal effect on the physicochemical and structural characteristics of PCPs and MPCPs. Within the first 6 h of fermentation, the gut microbiota showed significantly higher utilization of MPCPs. However, PCPs were consumed faster and surpassed MPCPs later. After 24 h, both PCPs and MPCPs were degraded and utilized by the gut microbiota, showing an increased abundance of Firmicutes and Bacteroidota. PCPs excelled in promoting beneficial gut microbiota, such as Phascolarctobacterium, Megamonas, and Bacteroides. Conversely, MPCPs demonstrated a stronger ability to inhibit the growth of harmful opportunistic pathogenic gut microbiota, such as Fusobacterium and Parasutterella. In addition, the content of acetic, propionic, and butyric acids increased significantly in both PCPs and MPCPs. These findings highlight the potential of Pleurotus cornucopiae polysaccharides as prebiotics for intestinal homeostasis.
危险品化学品经营许可证（带存储）