Foods
·
2020
·Vol. 9
·期 4
·444
·
IF 4.092
Lei Qin,Jing-Xuan Gao,Jia Xue,Dong Chen,Song-Yi Lin,Xiu-Ping Dong,Bei-Wei Zhu
To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds ofL. edodeswere analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different timepoints of the drying process. Results showed that the sensory and volatile profile changed significantly during the drying process at 60 °C for up to 12 h and the drying process could be divided into three stages: early stage (<2 h), middle stage (2–3.5 h) and late stage (>3.5 h). Volatile compounds in freshL. edodesconsisted mainly of ketones and alcohols. The early stage of drying decreased the concentration of ketone and alcohol compounds and promoted the generation of cyclic organosulfur compounds through a series of enzymatic and non-enzymatic reactions, which mainly contribute to the characteristic odor of shiitake mushroom. Partial least squares-discriminant analysis (PLS-DA) showed that the volatile compounds released after different drying times could be divided into four groups, which have been confirmed by sensory evaluation results. The results suggested that the unique flavor of dried mushrooms is mainly due to the activation of enzymes during the drying process, which act on lentinic acid to produce sulfur-containing heterocyclic compounds. We believe that our study makes a potential contribution to the mushroom cultivation and processing industry to achieve an improvement in sensory quality.Keywords:volatile compounds;electronic nose;PT-GC-MS;fingerprinting;Shiitake mushroom
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Ningyue Liu,Siwei Zou,Conghua Xie,Yan Meng,Xiaojuan Xu
Colorectal cancer is the third most common cancer in the world, and therapies with safety are in great need. In this study, the β-glucan isolated from Lentinus edodes was successfully fractionated into three fractions with different weight-average molecular weight ( M w ) by ultrasonic degradation and used for the treatment of colorectal cancer. In our findings, the β-glucan was successfully degraded with the M w decreased from 2.56 × 10 6 Da to 1.41 × 10 6 Da, exhibiting the triple helix structure without conformation disruption. The in vitro results indicate that β-glucan fractions inhibited colon cancer cell proliferation , induced colon cancer cell apoptosis, and reduced inflammation. The in vivo results based on Azoxymethane (AOM)/dextran sulfate sodium (DSS) mouse model demonstrate that the lower-molecular weight β-glucan fraction showed stronger anti-inflammatory and anti-colon cancer activities by reconstructing intestinal mucosal barrier, increasing short chain fatty acids (SCFAs) content, regulating metabolism of gut microbiota , and rebuilding the gut microbiota structure with the increased Bacteroides and the decreased Proteobacteria at the phylum level, as well as with the decreased Helicobacter and the increased Muribaculum at the genus level. These findings provide scientific basis for using the β-glucan to regulate gut microbiota as an alternative strategy in the clinical treatment of colon cancer.
研究领域:
肿瘤学
·
胃肠病学
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微生物学
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药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 16
·6009
·
IF 4.6
Jinrui Zhu,Li Zhou,Jiaxu Yao,Yueqi Hu,Zhenghui Li,Jikai Liu,Eric Marchioni
Cooking methods affect the compositions ofLentinus edodesmetabolites. Nevertheless, little information is available on the specific impact of different cooking methods onLentinus edodesvia metabolomic analysis. This study determined the influence of boiling, steaming, air-frying, and roasting on the metabolomic profiles ofLentinus edodesbased on UHPLC-Q-Exactive Orbitrap MS/MS in combination with chemometrics. A total of 990 metabolites were detected and classified into 11 super-classes. Subsequently, the metabolites of the four cooking methods were distinguished using multivariate statistical analysis. The results showed that boiling caused a massive loss of metabolites while roasting and air-frying led to an evident upregulation. The upregulation of metabolites in the steaming groups was not as significant as in roasting and air-frying. This study provided reference data for a comprehensive understanding of the metabolites associated with domestic cooking methods and valuable guidance for the development ofLentinus edodesand its products in the future.Keywords:cooking methods;untargeted metabolomics;chemometrics;Lentinus edodes;Shiitake
研究领域:
食品科学
·
代谢组学
·
真菌学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Shuangyang Chen,Biao Yuan,Jiajia Xu,Guitang Chen,Qiuhui Hu,Liyan Zhao
A method for simultaneously separating six arsenic (As) species was established by ultrasound-assisted extraction-anion exchange chromatography coupled with inductively coupled plasma mass spectrometry. Six As species could be well separated within 15 min when 0.3 M acetic acid and 25 mM NH 4 H 2 PO 4 were used as the extraction solvent and mobile phase, respectively. Under optimized conditions, the limits of detection and recovery of As species and the relative standard deviation were in the ranges of 0.31–0.59 μg/L, 94.30–102.75%, and 1.63–3.72%, respectively. Furthermore, the established method was successfully applied to fresh Shiitake ( Lentinus edodes ) mushrooms and processed products. The inorganic As contents of all samples ranged from 0.204 to 0.500 mg/kg, half of samples (>0.400 mg/kg) were close to the maximum contaminant level allowed by the Chinese (0.5 mg/kg). The health risk index estimation results indicated that no particular risk of As exposure to Chinese consumers existed in L. edodes .
研究领域:
食品科学
·
分析化学
·
环境科学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2019
·Vol. 24
·期 9
·1834
·
IF 3.06
Feifei Wu,Xin Jia,Lijun Yin,Yongqiang Cheng,Yuxin Miao,Xiuqing Zhang
Lentinus edodes, whose polysaccharides possess diverse bioactivities, commonly grows on hardwood sawdust composed of hemicellulose, lignin and cellulose. In this study the effect of hemicellulose and lignin on the growth of mycelia, as well as the physicochemical properties of polysaccharides fromL. edodesmycelia (LEPs) were investigated. The antioxidant properties of LEPs were evaluated through radical scavenging assays in vitro and through theCaenorhabditis elegansmodel in vivo. The results showed that hemicellulose at a concentration of 4% increased the yield of the mycelia biomass to twice that of the control group. Meanwhile, when cultured with 4.0% hemicellulose, the polysaccharide content of the mycelia was raised by 112.2%. In addition, the appropriate concentration of lignin could stimulate mycelia growth and polysaccharide biosynthesis inL. edodes. Monosaccharide composition analysis showed that a higher content of xylose was found when mycelia were cultured with higher concentrations of hemicellulose. The molecular structure, including the molecular weight distribution and configuration type, was affected by hemicellulose and lignin. Antioxidant assays indicated that LEPs supplemented with hemicellulose and/or lignin possessed higher radical scavenging abilities in vitro and exhibited a thermal resistance effect onC. elegans, implying that the antioxidant effect is potent in vivo. In summary, the addition of hemicellulose and lignin improved the biosynthesis and bioactivity of LEPs.Keywords:Lentinus edodes;polysaccharide;hemicellulose;lignin;antioxidant activity;Caenorhabditis elegans
研究领域:
真菌学
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生物化学
·
功能食品科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Yong Deng,Ling-Xiao Chen,Bao-Jie Zhu,Jing Zhao,Shao-Ping Li
Polysaccharides exhibit multiple pharmacological activities, which are closely related to their structural characteristics. Therefore, quantitative quality control of polysaccharides based on chemical properties is of importance for their applications. However, polysaccharides are mixed macromolecular compounds that are difficult to separate, and the lack of standards made direct quantification more difficult. In this study, we proposed a new quantitative method based on the released specific oligosaccharides for polysaccharides from Lentinus edodes (shiitake) and other related fungi. Specific oligosaccharides were firstly released from polysaccharides using 1,3- β -glucanase, then derivatized with 2-aminobenzamide (2-AB), which further separated by hydrophilic interaction chromatography (HILIC) and quantitatively determined by UPLC coupled with fluorescence detector (FLR). Laminaritriose was used as the universal standard for quantification of all the oligosaccharides. This method was validated according to linearity, limit of detection, limit of quantitation, precision, accuracy, repeatability and stability. In addition, the four specific oligosaccharides released from polysaccharides in L. edodes were qualitatively analyzed by extracted ion chromatogram (EIC) from UPLC-MS profiles, which were identified to be disaccharide , trisaccharide and tetrasccharide. The proposed strategy not only realized the quantitative analysis of polysaccharides by UPLC-FLR, but also could achieve the qualitative distinction of different polysaccharides.
研究领域:
生物化学
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药物分析
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 11
·3612
·
IF 4.927
Jixian Zhang,Zhiqiang Ye,Guoyan Liu,Li Liang,Chaoting Wen,Xiaofang Liu,Youdong Li,Tao Ji,Dongming Liu,Jiaoyan Ren,Xin Xu
In the present study, subcritical water extraction (SWE) assisted with deep eutectic solvent (DES) is used to extractLentinus edodespolysaccharides (LEP). In addition, the antioxidant activity of the polysaccharide samples was also investigated. Based on a single factor test and response surface test, the optimal extraction factors were a liquid–solid solvent of 40:1 mL/g, extraction temperature of 147.23 °C, water content of 39.76% and extraction time of 17.58 min. Under these extraction conditions, the yield of LEP was 6.26 ± 0.08%. Compared with the SWE and hot water extraction (HWE), it improved by 19.24% and 17.01%, respectively. In addition, the results of monosaccharide composition, molecular weight, FT-IR, UV and SEM confirmed that the extracts had the features of polysaccharides. Interestingly, the polysaccharides obtained with the SWE assisted with the DES procedure showed a higher DPPH scavenging activity, hydroxyl radical scavenging activity and hydrogen peroxide scavenging activity, which indicated that the polysaccharides with this method had a stronger antioxidant activity. These findings demonstrated that the SWE-assisted DES is a strong method to obtain polysaccharides fromLentinus edodesfor food, biopharmaceutical and other industrial production.Keywords:subcritical water;deep eutectic solvent;response surface;structure;antioxidant activities
研究领域:
食品科学
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生物技术
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Saili Zhang,Xiangjun Fang,Weijie Wu,Chuan Tong,Hangjun Chen,Hailong Yang,Haiyan Gao
Fresh shiitake ( Lentinus edodes ) is prone to brown, pileus-opening and flavor-loss during storage. Therefore, it is important to find an effective preservation method for fresh shiitake. Negative air ions (NAI) are negatively-charged molecules or atoms in the air, and can affect the physiological metabolism of live cells and be conveniently used with low cost. In this study, NAI treatment was performed at different times and the physico-chemical characteristics, microstructure, membrane potential and energy metabolism of shiitake were determined during storage. Results showed that NAI treatment for 40 min could reduce 29% of browning index and maintain the hardness of shiitake. NAI treatment groups had higher content of sweetness amino acids, umami amino acids, 5′-IMP, eight-carbon alcohols compounds and cyclic sulfides compounds than the control, and comprehensive quality of the group being treated for 40 min was the best. The mitochondria of shiitake swelled and the membrane potential decreased after being treated by NAI. However, NAI treatment for 40 min could improve the contents of ATP and ADP, maintain a relatively stable energy charge level, and promote energy utilization of shiitake during storage. The results demonstrated that NAI treatment had the potential to improve the quality shiitake during storage.
研究领域:
食品科学
·
微生物学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ben Niu,Yingchang Fei,Ruiling Liu,Hangjun Chen,Xiangjun Fang,Weijie Wu,Honglei Mu,Haiyan Gao
The effect of oxyresveratrol on postharvest quality and membrane lipid metabolism of shiitake mushroom was investigated. The result exhibited that oxyresveratrol retarded browning, maintained firmness and alleviated occurrence of decay of shiitake mushroom. The oxidation and hydrolysis of membrane phospholipids were suppressed by oxyresveratrol treatment, which was associated with reduced LOX and PLD activities and increased SOD and CAT activities. The membrane lipidomics of shiitake mushroom was determined by LC-MS. 385 lipid species and 13 fatty acids in membrane lipids were identified by multiple reaction monitoring method. Compared with control group, the phospholipic acid and lysophospholipid reduced by 29.24% and 21.29% in oxyresveratrol-treated group, respectively, which alleviated hydrolysis of phospholipid. Meanwhile, oxyresveratrol maintained the unsaturation of fatty acids and alleviated oxidation of phospholipid. These results demonstrated that oxyresveratrol could play a dual role of inhibiting the oxidation and hydrolysis of phospholipids to mitigate cellular damage of shiitake mushroom.
研究领域:
食品科学
·
采后生理学
·
脂质组学
·
植物生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Jiaxin Du,Jiapei Xi,Xiao Chen,Hailan Sun,Lei Zhong,Qiping Zhan,Liyan Zhao
Shiitake mushroom is a highly nutritious and delicious edible fungus with a unique flavour , making it popular among consumers globally. In this study, the effects of different extraction methods on the release of non-volatile flavour substances in shiitake mushroom were investigated using e-tongue, high performance liquid chromatography (HPLC), and principal component analysis (PCA). The results of pretreatment showed that hot air drying at 60 ℃ had higher umami intensity. On the basis of it, enzymatic hydrolysis was found to be beneficial for the release of soluble sugars (alcohols), organic acids , and free amino acids , especially umami, sweet amino acids like Glu, Ser, and Thr. Double enzymatic hydrolysis had higher umami intensity. On the other hand, cooking was beneficial to the release of 5′-nucleotides, with 5′-AMP and 5′-GMP being key flavour substances in high-pressure cooking. In conclusion, enzymatic hydrolysis can increase the ratio of umami and sweet amino acids, and high-pressure cooking is the best way to promote the release of 5′ -nucleotides. The findings of this study provide a theoretical foundation for the development of shiitake mushroom condiment .
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Dingkui Xiang,Yue Ma,Jiaxu Yao,Minjie Zhao,Haijiao Li,Eric Marchioni,Li Zhou
Shiitake mushroom ( Lentinus edodes ), as a prestigious edible mushroom and one of the most famous medicinal mushrooms, is cultivated in several regions of China. In this study, the total lipids of shiitake mushroom from different origins were characterized by ultra-high-performance liquid chromatography-quadrupole-Exactive-Orbitrap MS/MS (UHPLC-QE Orbitrap/MS/MS). 20 lipid classes and 174 lipid molecular species were determined by non-targeted lipodomics analysis. The multivariate analysis showed that 19 lipids were screened as potential markers for distinguishing shiitake mushroom of different origins, for instance, phosphatidic acid (18:2/18:2) (PA 18:2/18:2) and phosphatidylglycerol (16:0/18:2) (PG 16:0/18:2). And the Partial Least Squares-Discriminant Analysis (PLS-DA) model reconstructed was used to distinguish shiitake mushroom from different regions with a success rate of 100 %. This work comprehensively provided the lipid information of shiitake mushroom and demonstrated the great potential of lipidomics for tracing the authenticity of shiitake mushrooms from different origins.
研究领域:
食品科学
·
分析化学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
CHEMISTRY & BIODIVERSITY
·
2024
·
IF 2.3
Jixian Zhang,Xinglin Zeng,Guoyan Liu,Chaoting Wen,Xin Xu
Ultrasound extraction (UE) enhanced with deep eutectic solvent (DES) was used to extract Lentinus edodes polysaccharides. Box-Behnken design (BBD) was applied to investigate the influences of water content (10-90%), solid-liquid solvent (1:10-1:50 g/mL), time (4-12 min), temperature (40-80 °C) and ultrasonic power (100-500 W) on the yield of Lentinus edodes polysaccharides. The optimal extraction conditions were ultrasonic power of 300 W, extraction time of 8 min, water content of 80%, a solid-liquid ratio of 1:30 g/mL and a temperature of 60 °C, respectively. The highest extraction yield of Lentinus edodes polysaccharide was 10.17% under optimal conditions. The results of FT-IR, SEM, and monosaccharide composition confirmed that the extracts possessed the characteristics of polysaccharides. In addition, the polysaccharides obtained with the UE enhanced with DES method exhibited higher antioxidant activities than the polysaccharides extracted with the UE method and HWE method. This extraction method can further expand the production efficiency and structural diversity of Lentinus edodes polysaccharides and meet the supply and demand relationship. It can be foreseen that this method can be applied to the extraction of more active substances.
研究领域:
食品科学
·
药学
·
生物技术
✓ 已验证
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）