INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2019
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IF 4.784
Yawen Hong,Tiejin Ying
Chitin-glucan complex (CGC), the main component of fungal cell wall, is reported to have wide applications in the food and pharmaceutical industries because of its physical and physiological activities. In this study, CGC was extracted from the fruiting body of Termitomyces albuminosus (Berk.) Heim with the treatments of deproteination, demineralization and depigmentation to obtain a yield of 13.46%, and its properties were investigated. The results indicated that CGC from T. albuminosus contained glucan and chitin in a molar ratio of 46:54, with very low contents of proteins and inorganic salts. The chitin in CGC was in the α-form, with crystallinity index of 64.81% and degree of acetylation of 65.40%. The surface morphology of CGC was dense and firm with no nanofibers and nanopores as observed by scanning electron microscopy, and the peak degradation temperature was determined to be 314.88 °C. This study suggested that CGC from T. albuminosus was promising to be an alternative source of crustacean chitinous products in the industry of food, medicine, waste water treatment and so on in the future.
研究领域:
食品科学
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生物化学
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医药工程
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高影响因子
Innovative Food Science & Emerging Technologies
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2026
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IF 6.9
Minbo Li,Xianbing Xu,Min Fan,Junjie Yi,Ming Du
Clean-label clarification of polysaccharide-rich mushroom hydrolysates is critical for producing high-quality natural seasonings. In this study, we developed a green polysaccharide-targeted clarification strategy termed cryo-induced molecular flocculation (CIMF), which offers a remarkable advantage of being additive-free and highly efficient compared with conventional clarification methods such as natural sedimentation, ethanol-assisted flocculation, and chitosan-assisted flocculation for clarifying Termitomyces albuminosus hydrolysates (TAH). CIMF achieved a high clarification efficiency (60.41%) without the use of external flocculants by selectively aggregating and removing insoluble polysaccharides (41.25%) while efficiently retaining peptides (96.15%). Structural analyses and molecular dynamics simulations further revealed that low temperature facilitated monosaccharide aggregation by reducing the solvent-accessible surface area and enhancing sugar–sugar interactions leading to compact cluster formation. In summary, CIMF represents a clean-label and polysaccharide-oriented clarification strategy that provides a sustainable and green approach for the manufacture of high-quality functional food ingredients.
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产品关联
DOI
高影响因子
MOLECULES
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2019
·Vol. 24
·期 16
·2980
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IF 3.06
Wei Li,Qian Liu,Shimian Cheng,Shanren Li,Yongbiao Zheng
Termitomyces albuminosusis the symbiotic edible mushroom of termites and cannot be artificially cultivated at present. In the project of exploring its pharmaceutical metabolites by microbial fermentation, four new selinane type sesquiterpenoids—teucdiol C (1), D (2), E (3), and F (4), together with two known sesquiterpenoids teucdiol B (5) and epi-guaidiol A (6)—were obtained from its fermented broth ofT. albuminosus. Their structures were elucidated by the analysis of NMR data, HR Q-TOF MS spectral data, CD, IR, UV, and single crystal X-ray diffraction.Epi-guaidiol A showed obvious anti-acetylcholinesterase activity in a dose-dependent manner. The experimental results displayed thatT. albuminosuspossess the pharmaceutical potential for Alzheimer’s disease, and it was an effective way to dig new pharmaceutical agent ofT. albuminosuswith the microbial fermentation technique.Keywords:Termitomyces albuminosus;selinane;sesquiterpenoids;anti-acetylcholinesterase;microbial fermentation
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DOI
PubMed
高影响因子
Food Bioscience
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2026
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IF 6.2
Hairong Wu,Xuanbei Liu,Xuejiao Wang,Xiaoyu Yin,Jianxin Cao,Xingwei Wang
Five wild Termitomyces species showed distinct flavor precursor profiles. • C8 alcohols dominated fresh Termitomyces mushrooms and shaped typical mushroom notes. • TH exhibited high amino acids and the strongest umami potential. • Free amino acids and sugars were linked to frying-derived aldehydes and heterocycles. Termitomyces albuminosus are important wild edible fungi. In this study, five representative wild Termitomyces species were investigated to characterize interspecific differences in proximate composition and flavor attributes and to examine differences in frying flavor quality and potential associations between precursor composition and frying-induced volatile profiles. The results showed that all species had high moisture and low fat content. TH contained the highest level of total free amino acids and exhibited an EUC value of 120.76 g MSG equivalents/100 g. Soluble sugar content ranged from 153.28 to 303.77 mg/g. Glucose levels were relatively high in TB and TC, whereas sucrose dominated in TM. Reducing sugar content ranged from 2.94% to 23.27%, with the highest level in TB. TC showed the highest total nucleotide level (524.67 mg/100 g), while TB contained relatively high levels of IMP and AMP. The volatile profiles of the fresh samples were predominantly composed by C8 alcohols. Frying increased identified volatile compounds from 55 to 82 and markedly promoted the accumulation of aldehydes, ketones, and heterocyclic compounds. TH accumulated the highest level of aldehydes, whereas heterocyclic compounds were more abundant in TB. These variations were closely associated with free amino acids, sugars, and low-molecular-weight peptides. The observed fried-flavor patterns were consistent with the possible involvement of Maillard reactions, Strecker degradation, and lipid oxidation. These findings provided a theoretical basis for understanding interspecific differences among Termitomyces and guidance for the targeted development of Termitomyces -based flavor products. Download: Download high-res image (339KB) Download: Download full-size image
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高影响因子
Food Chemistry-X
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2025
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IF 8.2
Lixia Guo,Haixia Yu,Wenyun Xiong,Zihuan Wu,Shengbao Cai
This study investigated the digestive stability of four umami peptides (QNDF, QGGDF, EPVTLT, and EVNYDFGGK) derived from Termitomyces albuminosus and the bioactivity of native and digested forms. EVNYDFGGK was almost completely degraded, yielding small fragments (EVNYD, YDFGG, and VNYD), whereas EPVTLT showed high retention with a minor fragment (EPVTL). QNDF and QGGDF displayed moderate resistance without the emergence of new fragments. The intact and digested peptides exhibited ACE1 inhibitory activity. EVNYDFGGK and YDFGG showed the lowest IC 50 values (151.22 and 16.33 μM, respectively), supported by molecular docking and dynamics simulation. Biochemical assays confirmed competitive inhibition via direct peptide–ACE1 interaction. Peptides enhanced nitric oxide release and reduced endothelin-1 levels in endothelial cells, indicating vasoprotective effects. These findings demonstrated that umami peptides from T. albuminosus retain function after digestion and may aid in dietary hypertension management, highlighting the mushroom's potential as a functional food source and its nutritional and economic benefits.
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PubMed
高影响因子
危险品化学品经营许可证（带存储）