Frontiers in Microbiology
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2019
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IF 4.259
Chen Xiao,Zhang Zheng,Liu Xiaoxia,Cui Bo,Miao Wentao,Cheng Weiwei,Zhao Fengyun
Volvariella volvacea is a typical edible Basidiomycete with a high-temperature tolerance. It has a strong fibrinolysis capability and consumes abundant agricultural wastes. In agricultural cultivation, mycelial subculturing has been adopted, leading to serious strain degeneration. In this study, continuous mycelial subculturing of the common V. volvacea strain V971 (original strain recorded as M0) was performed in potato dextrose agar (PDA) medium. One generation of the strain was preserved every 3 months (90 days); thus, six generations of degenerated strains (M1–M6) were obtained after 18 months of mycelial subculturing. The original and degenerated strains were preserved in sterile paraffin liquid at room temperature (18–25°C). The biological traits and nutrients of M0 and M1–M6 were studied. The mycelial growth rate and biomass initially increased and then decreased as the degeneration progressed, reaching minimum levels of 0.041 ± 0.001 cm/h and 1.82 ± 0.25 g, respectively, at M6. Additionally, the polysaccharide, protein, polyphenol, flavone, total amino acid, and total mineral element contents of the strains decreased continuously, reaching minimum levels of 30.12 ± 3.12 g/100 g, 26.42 ± 2.1 g/100 g, 1.08 ± 0.05 g/100 g, 4.23 ± 0.21 g/100 g, 12.51 mg/g, and 398.05 mg/kg, respectively, at M6. The decolorization capability of V. volvacea in liquid medium supplemented with bromothymol blue and lactose reflected the degree of strain degeneration, with the capability weakening as the degeneration intensified. These results are highly significant for V. volvacea production. The mycelial characteristics during subculture-associated degeneration were described and provide an early identification method for V. volvacea’s degeneration.
研究领域:
真菌学
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食用菌研究
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农业微生物学
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DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Ke Shi,Zhenqi Li,Lixin Xue,Huanlu Song,Yu Zhang,Yongcheng Liao,Huan Shi,Weifeng Shi
BACKGROUND Edible fungi seasoning not only enhances umami flavor but also improves nutritional value in the production of traditional Chinese cuisine. Volvariella volvacea is a typical tropical and subtropical tasty edible fungus, with an annual production in China reaching 330, 000 tons, accounting for 80% of the global yield. Therefore, the high-value utilization of V. volvacea has become one of the current research hotspots. This study aimed to determine the optimal reaction conditions for the enzymatic hydrolysate and Maillard reaction (MR) products of V. volvacea and to identify the odor compounds in the enzymatic hydrolysate and MR products of V. volvacea to enhance the umami taste of V. volvacea . Results The optimal conditions for enzymatic hydrolysate were a solid/liquid ratio of 1:10, pH 5.5, enzyme concentration of 4000 U g −1 (cellulase:Protamex™ = 1:1), a cellulase hydrolysis time of 90 min, followed by Protamex TM hydrolysis for 120 min, resulting in optimal umami. An MR was performed to further release umami compounds in V. volvacea . The optimal conditions for the MR were determined to be 3% xylose, 5% cysteine, 110 °C, 80 min, and pH 6.0. Finally, odor compounds before and after the MR of V. volvacea were analyzed using two-dimensional gas chromatography-olfactometry–mass spectrometry. The results revealed that chicoric ketone (sweet) was the most abundant (125.78 ± 11.71 μg kg −1 ), followed by furfural (bread; 107.21 ± 2.83 μg kg −1 ) and 2-methylfuran (chocolate; 90.27 ± 2.66 μg kg −1 ). Conclusion This study provides more information for further studies on the umami compounds of V. volvacea and a theoretical basis for the development and utilization of V. volvacea . © 2025 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Foods
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2023
·Vol. 12
·期 23
·4357
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IF 5.2
Jun Wang,Changyu Zhao,Ping Li,Lei Wang,Songnan Li
The chemical structures and functional properties of plant-based polysaccharides are critically influenced by extractive solvents, but their roles are not clear. In this study, the structural characteristics and multiple bioactivities ofVolvariella volvaceapolysaccharides (VVPs) subjected to water (VVP-W), alkalis (sodium hydroxide, VVP-A), and acids (citric acid, VVP-C) as extractive solvents are investigated systematically. Of the above three polysaccharides, VVP-W exhibited the highest molecular weights, apparent viscosity, and viscoelastic properties. Functional analyses revealed that VVP-C had an excellent water-holding capacity, foaming properties, and emulsifying capacity, while VVP-A exhibited a promising oil-holding capacity. Moreover, VVP-C displayed strong inhibitory effects on α-amylase and α-glucosidase, which could be attributed to its content of total phenolics, proteins, and molecular weights. These findings have important implications for selecting the appropriate extraction techniques to obtain functional polysaccharides with targeted bioactive properties as food additives.Keywords:Volvariella volvacea;extractive solvent;rheological property;functional property;hypoglycemic activity
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高影响因子
Food Bioscience
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2024
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IF 4.8
Asif Ali Khan,Feng-Jie Cui,Muhammad Wajid Ullah,Abdul Qayum,Ibrahim Khalifa,Syed Asim Shah Bacha,Zheng-Zi Ying,Ismail Khan,Umar Zeb,Abdullah A. Alarfaj,Mohammad Javed Ansari,Yan Yang,Wei Jia,Wen Li
This study aimed to develop bioactive films based on curdlan (CD) and sodium alginate (SA) to enhance the shelf life of the Volvariella volvacea mushroom. A stable nanoemulsion of droplet size of 150.1 ± 5 nm was first formulated using 5% soy protein (Sp) and 10% lavender essential oil (LEO), achieved by ultrasound treatment for 10 min, resulting in small droplet sizes. In parallel, a CD-SA film was prepared by mixing them in a 1:1 ratio. The SpLEO nanoemulsion was then ex situ added to the CD-SA film at varying concentrations (4%, 6%, 8%, and 10%). The resulting bioactive film exhibited desirable properties, including water vapor permeability (1.15 ± 0.05 × 10 −10 g m −1 Pa −1 s −1 ), swelling rate (547%), and tensile strength (10.1 ± 1.3 MPa). Docking and structural analyses suggested that ultrasound treatment enhanced the intermolecular hydrogen bonding, creating a uniform and regular surface and reduced crystallinity. The CD-SA film with ultrasound-treated 8% SpLEO nanoemulsion [i.e., (CD-SA/SpLEO-8)US] showed antibacterial activity against Escherichia coli and Staphylococcus aureus and extended the freshness of straw mushrooms prevention of spoilage during storage. Additionally, the film reduced respiration rate (975 mg CO₂/kg/h at 96 h) and ethylene production (160 ng/kg/s by 96 h) while effectively inhibiting straw mushroom autolysis. This led to a reduction in browning (2.91), total soluble solids (7.5%), weight loss (13.9%), and polyphenol oxidase activity (0.08 ΔOD 420 /min⋅g), thereby extending the shelf life of the mushrooms to 96 h. These findings highlight the potential of incorporating different molecules using ultrasound treatment to develop innovative edible films for food preservation.
研究领域:
食品科学
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微生物学
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材料科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2019
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IF 5.399
Xiaodong Xu,Rui Xu,Qian Jia,Tao Feng,Qingrong Huang,Chi-Tang Ho,Shiqing Song
The volatile compounds of Volvariella volvacea mushroom were investigated by solvent assisted flavor evaporation (SAFE)/gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), combined with aroma reconstitution and omission. The results showed that a total of 63 compounds were detected after SAFE extraction. A total of 26 compounds were determined after GC-O and 17 compounds whose OAV greater than 1 were subjected to reconstitution and omission experiments. The results showed that dihydro-β-ionone, 1-octen-3-one, 1-octen-3-ol, γ-undecalactone, 3-octanol, 2-octanone, hexanal, 2-methylbutanal, camphene, carvone, 2-nonanone, and phenylacetaldehyde have been successfully identified as the key aroma compounds. More significantly, dihydro-β-ionone as a key aroma compound was first found in Volvariella volvacea mushroom.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）