JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
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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
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生物化学
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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
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分析化学
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生物化学
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DOI
高影响因子
CHEMISTRY & BIODIVERSITY
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2024
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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
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药学
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生物技术
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DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
·
2019
·
IF 1.961
Qihui Huang,Xiaochen Qian,Tianjia Jiang,Xiaolin Zheng
The effect of chitosan (CH) (1%) along with guar gum (GG) (5, 15, and 25%) on the quality of shiitake mushroom ( Lentinus edodes ) stored at 4 ± 1 °C for 16 days was investigated. The results indicated that shiitake mushroom coated with CH 1% + GG 15% maintained higher tissue firmness, and slowed the rate of declines in soluble protein and ascorbic acid , as well as increases in total soluble solids, reducing sugar, malondialdehyde (MDA), and electrolyte leakage. Similarly, the effect of CH 1% + GG 15% coating in improving the overall quality of shiitake mushroom was identified through sensory evaluation. Moreover, the result of transmission electron microscopy (TEM) showed that subcellular elements could be scarcely observed in uncoated mushrooms at the end of storage, and destructive symptoms in shiitake mushroom were significantly mitigated by the CH 1% + GG 15% coating. Thus, it was suggested that the CH 1% + GG 15% coating might be used commercially for maintaining the quality of shiitake mushroom during long-term storage.
研究领域:
食品科学
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植物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yao Li,Jingyi Han,Otu Phyllis Naa Yarley,Yujin Wang,Yang Wang,Ao Zhang,Xingyu Fan,Cunshan Zhou,Weiqiao Lv
Dried shiitake mushrooms offer rich nutritional value and unique sensory properties, prompting further investigation. The effects of different drying techniques (hot air drying (HAD), infrared hot air drying (IRHAD), pulsed vacuum drying (PVD), vacuum freeze drying (VFD), and natural drying (ND)) combined with enzymatic hydrolysis on the release of flavor compounds and nutrients from shiitake mushrooms were explored. The combination of HAD with cellulase hydrolysis yielded notably high levels of umami amino acids (5.4723 ± 0.1501 mg/g) and 5′-nucleotides (4.0536 ± 0.0062 mg/g), and superior volatile flavors. Combined with cellulase hydrolysis, IRHAD achieved the highest level of total sugars (6.57 ± 0.34 mg/mL), VFD resulted in the greatest soluble protein content (153.21 ± 0.23 μg/mL), PVD yielded the highest total phenolics content (93.20 ± 0.41 μg GAE/mL), and ND produced the maximum reducing sugar content (5.79 ± 0.13 mg/mL). This study addresses crucial gap in the post-drying processing of shiitake mushrooms, offering valuable insights for further product development of shiitake mushrooms.
研究领域:
食品科学
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营养学
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酶学
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产后技术
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产品关联
DOI
PubMed
高影响因子
APPLIED SURFACE SCIENCE
·
2018
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IF 4.439
Diyong Tang,Yanyue Luo,Weidong Lei,Qi Xiang,Wei Ren,Wenchuan Song,Ke Chen,Jie Sun
Biomass-derived carbons with hierarchical porous structures are widely considered as one of the most promising electrodes for supercapacitor. In this work, we present a facile approach to synthesize hierarchical porous carbon materials from waste lentinus edodes. It exhibits that the duration of the hydrothermal treatment process strongly affects the pore size distribution of the prepared carbon materials. Many narrow pores are formed during the hydrothermal process; these preformed pores are vital for the formation of micropores and development of larger mesopores in the following molten salt activation process. The as-obtained HM-24, synthesized by hydrothermally treated for 24 h and subsequently activated in molten Na 2 CO 3 -K 2 CO 3 for 1 h, possesses high specific surface area of 1144 m 2 g −1 and developed hierarchical micro- and mesoporous structures. Moreover, oxygen- and nitrogen-containing functional groups are detected at the carbon surface. When evaluated as an electrode in a three-electrode system with 1 M H 2 SO 4 electrolyte, the as-prepared HM-24 exhibits a high specific capacitance of 389 F g −1 at 0.2 A g −1 and a good rate capacity with capacitance remaining 174 F g −1 at 20 A g −1 . Furthermore, the assembled symmetric supercapacitor delivers a high specific capacitance of 329 F g −1 at 0.2 A g −1 , excellent energy density of 45.69 Wh kg −1 and good cycling stability which retains 90.3% of the initial capacitance at 5 A g −1 after 10,000 cycles.
研究领域:
材料科学
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环境科学
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能源科学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Yuxi Guo,Xuefeng Chen,Pin Gong,Jing Guo,Dan Deng,Guanglian He,Chenglong Ji,Ruotong Wang,Hui Long,Jiating Wang,Wenbo Yao,Wenjuan Yang,Fuxin Chen
We investigated the browning and softening of fresh Lentinula edodes (LE) coated with polysaccharides (LEP) isolated from LE stalks and stored at 4 °C for 15 days. The results showed that compared to the chitosan-coated and uncoated LE, the LEP-treated mushrooms showed significant improvements in several qualities during storage, such as reduced weight loss, retention of hardness and springiness, improved soluble protein content, and reduced browning, malondialdehyde content, and electrolyte leakage rate. The best results were obtained with 1.5 % LEP. LEP improved the activities of peroxidase, catalase, superoxide dismutase, ascorbate peroxidase, and phenylalanine ammonialyase and significantly reduced the accumulation of hydrogen peroxide during storage compared to the control samples. In addition, the LEP treatment maintained the high antioxidant activity of LE during storage. Notably, LEP inhibited browning-related enzymes (polyphenol oxidase and tyrosinase) to reduce browning. It also maintained high levels of cellulase, chitinase, and β -1,3 glucanase to improve softening during storage. These findings suggest the potential of LEP to improve the post-harvest quality of mushrooms, allowing a storage period of up to 15 days (extending the shelf life by six days) and indirectly suggesting that the polysaccharide component of LEP can act as a self-defense additive to protect against spoilage during storage.
研究领域:
食品科学
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采后技术
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真菌学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
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2025
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IF 2
Qianyu Li,Kaiyan You,Ya Wang,Xuehui Cao,Danshi Zhu
The flavour quality of Lentinus edodes chicken meat filling with varying proportions of mushroom was analysed using gas chromatography–mass spectrometry (SPME-GC–MS), electronic sensory technology and fuzzy mathematical sensory evaluation. The results indicate that the addition of Lentinus edodes increased the content of unsaturated fatty acids by 3.97% and total volatile compounds by 79.20%, compared to the filling without Lentinus edodes. Furthermore, the ratio of umami amino acids increased by 6.54%. Spearman correlation analysis revealed that sensory scores are influenced by multiple factors rather than a single or few factors alone. Correlation analysis demonstrated a positive relationship between sensory score and the content of flavour amino group and Mushroom alcohol, while showing a negative correlation with the content of 5′-GMP. These findings suggest that changes in the proportion of dry and fresh Lentinus edodes significantly impact the flavour profile of chicken stuffed with Lentinus edodes.
研究领域:
食品科学
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分析化学
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DOI
高影响因子
Food Production Processing and Nutrition
·
2024
·Vol. 6
·期 1
·1-17
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IF 4
Sun Yujiao,Li Baobao,Xue Yuanye,Wang Jiankang,Miao Bingbing,Liu Yang,Li Yanjun,Cao Yungang,Chang Dawei
Stipes are the major waste from the processing of Lentinus edodes . To make full use of L. edodes stipes (LES), different fractions of LES polysaccharides (LESPs) were first obtained by water extraction and gradient ethanol precipitation. Afterwards, the LES residues were treated with an optimal combination of Aspergillus niger and Saccharomyces cerevisiae for the preparation of soluble/insoluble dietary fibers (LESS/LESI) using the response surface methodology and the Box-Behnken design. Subsequently, the in vitro immunomodulatory activity of LESPs and LESS, as well as the adsorption capacities of LESI were evaluated. The results showed that LESPs were neutral polysaccharides, mainly containing glucose. The optimal parameters for modifying the residues of LES were the followings: 4% ( w / w ) A. niger , 8% ( w / w ) S. cerevisiae , 31 ℃, 3 d, and a solid–liquid ratio of 1:12.5 in a yield of 14.73%/82.45% of LESS/LESI, respectively. The in vitro immunomodulatory activity assays revealed that LESPs and LESS had potent immunostimulatory activity to increase phagocytosis, acid phosphatase activity and nitric oxide production of RAW264.7 murine cell macrophages. The evaluation of adsorption capacities revealed that LESI owned stronger water holding capacity, oil holding capacity and water swelling capacity. This research could provide an effective way to fully utilize discarded L. edodes stipes with high added-value. Graphical Abstract An effective strategy was built to fully utilize discarded L. edodes stipes by preparing polysaccharides (LESPs-20, LESPs-50 and LESPs-80), soluble and insoluble dietary fibers (LESS/LESI). Their products showed immunomodulatory activity and adsorption capacities.
研究领域:
食品科学
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生物化学
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微生物学
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DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Mengli Wang,Xinjing Li,Foxin Zhang,Heping Cui,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Extra-added l- cysteine effectively inhibited the browning of Maillard peptides (MPs) derived from Lentinus edodes . Meanwhile, an unsaturated fatty acid (UFA) was introduced to increase the content of 1-octen-3-ol (mushroom alcohol) to enhance the mushroom aroma of the MPs. Among the three UFAs tested, linoleic acid (LA) exhibited the strongest promoting effect on 1-octen-3-ol, resulting in a 1-octen-3-ol content of 74.57 ± 1.48 μg/L in MPs. When LA was co-heated with l- cysteine and/or xylose, a synergistic effect was observed between LA and l- cysteine, leading to the highest 1-octen-3-ol content of 211.29 ± 3.62 μg/L in LA- l- cysteine-xylose system. The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor. The incorporation of 25 % safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production (133.09 ± 8.74 μg/L) in MPs. These findings provide new ideas for enhancing the mushroom aroma, offering potential applications in flavor design and food processing.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2026
·
IF 8.2
Xiaoyu Ye,Jiaqi Li,Xia Ma,Xueqi Zhao,Liang Yao,Yuling Qu,Wenwei Zhang,Fengyun Zhao,Jianmin Yun
In this paper, the regulatory effect of combining the enzymolysis of snailase and β-glucanase on the flavor release of Lentinula edodes powder was analyzed. The flavor attributes and differences of volatiles before and after enzymatic hydrolysis were evaluated using gas chromatograph-ion mobility spectrometry, electronic nose, and quantitative descriptive analysis. The results showed that a total of 70 volatile compounds were identified, the flavor contributions of nitrogen oxides, sulfides, and aromatic compounds in L. edodes were significantly enhanced after enzymatic hydrolysis. The enzymatically treated L. edodes received the highest scores in fruity flavor and sour flavor. After enzymatic hydrolysis of shiitake, 2-methyl butanal (bitter almond note) and 1-octen-3-one (grassy note) showed a significant decrease in flavor contribution, while the flavor contribution of β-caryophyllene and acetic acid, associated with sweet and sour flavor, significantly increases. Principal component analysis revealed that the flavor profile of shiitake powder was significantly reconstructed after enzymatic treatment
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yuxi Guo,Xuefeng Chen,Pin Gong,Hui Long,Jiating Wang,Zhenfang Deng,Ruotong Wang,Aoyang Han,Zhuoya Qi,Wenbo Yao,Wenjuan Yang,Jing Wang,Nan Li,Fuxin Chen
The aim of this study was to prepare a film based on shiitake ( Lentinus edodes ) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of H 2 O 2 and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.
研究领域:
食品科学
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材料科学
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农业科学
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生物技术
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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）