Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

Exogenous adenosine triphosphate application retards cap browning in Agaricus bisporus during low temperature storage

Exogenous adenosine triphosphate (ATP) treatment at 0, 250, 500, 750, and 1000 µM retarded cap browning in mushrooms by 0, 34, 26, 51 and 32 %, respectively, during storage at 4 °C for 18 days. Triggering signaling H₂O₂ accumulation arising from elevating NADPH oxidase enzyme activity during 6 days of storage at 4 °C may be pivotal for promoting shikimate dehydrogenase enzyme activity in mushrooms treated with ATP during 18 days of storage at 4 °C. Promoting melatonin accumulation (390 µg kg^-1 FW vs. 160 µg kg^-1 FW) in mushrooms treated with ATP during cold storage may attribute to signaling H₂O₂ accumulation. Higher DPPH scavenging capacity (72 % vs. 65 %) in mushrooms treated with ATP may attribute to higher phenols accumulation arising from higher phenylalanine ammonialyase/polyphenol oxidase enzymes activity concomitant with higher alternative oxidase gene expression during 18 days of storage at 4 °C.

Effect of eugenol fumigation treatment on chilling injury and CBF gene expression in eggplant fruit during cold storage

The effect of eugenol (EUG) on chilling injury (CI) to eggplant fruit (Solanum melongena L.) was investigated. Eggplant fruit were pre-treated with 25 μL/L EUG, and then stored at 4 °C for 12 days. Results showed that EUG fumigation treatment effectively retarded the CI development, reduced pulp browning, weight loss, and malondialdehyde (MDA) content, and sustained soluble solids content (SSC) and proline content. Moreover, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were inhibited by EUG. C-repeat/dehydration-responsive element binding factors (CBF) genes are transcription factors playing a critical role in cold acclimation. To illuminate the molecular regulation of EUG on chilling tolerance in eggplant fruit, a 1151 bp SmCBF gene was identified and the effect of EUG on SmCBF expression was determined by RT-qPCR. EUG resulted in a higher SmCBF expression. These findings suggested that EUG treatment had potential effect on alleviating CI in eggplant fruit.

Phomopsis longanae Chi-Induced Change in ROS Metabolism and Its Relation to Pericarp Browning and Disease Development of Harvested Longan Fruit

Phomopsis longanae Chi is a major pathogenic fungus that infects harvested longan fruit. This study aimed to investigate the effects of P. longanae on reactive oxygen species (ROS) metabolism and its relation to the pericarp browning and disease development of harvested longan fruit during storage at 28°C and 90% relative humidity. Results showed that compared to the control longans, P. longanae-inoculated longans displayed higher indexes of pericarp browning and fruit disease, higher O2 -. generation rate, higher accumulation of malondialdehyde (MDA), lower contents of glutathione (GSH) and ascorbic acid (AsA), lower 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and reducing power in pericarp. In addition, P. longanae-infected longans exhibited higher activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) in the first 2 days of storage, and lower activities of SOD, CAT, and APX during storage day 2-5 than those in the control longans. These findings indicated that pericarp browning and disease development of P. longanae-infected longan fruit might be the result of the reducing ROS scavenging ability and the increasing O2 -. generation rate, which might lead to the peroxidation of membrane lipid, the loss of compartmentalization in longan pericarp cells, and subsequently cause polyphenol oxidase (PPO) and peroxidase (POD) to contact with phenolic substrates which result in enzymatic browning of longan pericarp, as well as cause the decrease of disease resistance to P. longanae and stimulate disease development of harvested longan fruit.

Chitosan nanoparticles-loaded Citrus aurantium essential oil: a novel delivery system for preserving the postharvest quality of Agaricus bisporus

BACKGROUND

One of the main problems in the button mushroom industry is the rapid deterioration of fruit bodies after harvest. Today, nanotechnology has become a more reliable technique to improve the quality of products in food packaging. In the present study, the effectiveness of chitosan nanoparticles containing Citrus aurantium essential oil on postharvest quality of white button mushroom was examined and compared to essential oil fumigation and control treatments.

RESULTS

Based on high-resolution transmission electron microscopy and dynamic light scattering, nanoparticles exhibited a spherical shape of 20-60 nm diameter. The results revealed that the application of chitosan nanoparticles loaded with C. aurantium oil significantly decelerated the rate of color change, weight loss and firmness compared to fumigation with essential oil and control treatments. Treatment of fruit bodies with chitosan nanoparticles loaded with C. aurantium oil promoted the accumulation of phenolic compounds and ascorbic acid, and resulted in increases in catalase and superoxide dismutase and a decrease in polyphenol oxidase activities, as the highest antioxidant capacity was observed after 15 days of cold storage.

CONCLUSION

This present research demonstrates that gradual release of C. aurantium essential oil from chitosan nanoparticles could be an effective and practical method for extending the shelf life of white button mushroom up to 15 days without significant decrease in antioxidant capacity. © 2018 Society of Chemical Industry.

Effect of Cinnamaldehyde and Citral Combination on Transcriptional Profile, Growth, Oxidative Damage and Patulin Biosynthesis of Penicillium expansum

Penicillium expansum, as a main postharvest pathogen of fruits, can secrete patulin (PAT), causing fruit decay and health problems. In this study, the antifungal test, SEM (scanning electron microscope) observation, transcriptional profile, PAT biosynthesis, and physiological characters of P. expansum exposed to cinnamaldehyde and citral combination (Cin/Cit) were evaluated. Cin/Cit could inhibit the mycelial growth and spore germination of P. expansum in a dose-dependent manner. Besides, Cin/Cit caused spores and mycelia wrinkled and depressed by SEM observation. Gene expression profiles of P. expansum were conducted by RNA sequencing (RNA-seq) in the presence or absence of Cin/Cit treatment. A total of 1713 differentially expressed genes (DEGs) were obtained, including 793 down-regulated and 920 up-regulated genes. Most of the DEGs participated in the biosynthesis of secondary metabolites, amino acid metabolism, and oxidation-reduction process, etc. Cin/Cit induced the dysfunction of the mitochondrial membrane, causing the potential influence on energy metabolism and reactive oxidative species production. The changes of superoxide dismutase (SOD) and catalase (CAT) activities combing with the increase of hydrogen peroxide content indicated the oxidative stress on P. expansum induced by Cin/Cit, which corresponded well with the transcriptional results. Moreover, both the RNA-seq data and the qRT-PCR showed the remarkable down-regulation of genes included in the PAT biosynthetic pathway under the Cin/Cit treatment. These findings provided more useful information about the antifungal mechanism of Cin/Cit against P. expansum at molecular and gene levels and suggested that Cin/Cit is a potential candidate to control P. expansum.

Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods

Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods. Solid foods include various fruits (bayberries, blueberries, raspberries, and strawberries), vegetables (carrots, celery, lettuce, spinach, cucumbers, and tomatoes), meats (beef, ham, pork, and frankfurters), poultry (chickens and turkeys), seafood (oysters and shrimp), bread, cheese, eggs, infant formula, and peanut paste. The described findings are not only of fundamental interest but also have practical implications for food safety, nutrition, and animal and human health. The collated information and suggested research needs will hopefully facilitate and guide further studies needed to optimize the use of cinnamaldehyde alone and in combination with other natural antimicrobials and medicinal antibiotics to help prevent and treat food animal and human diseases.

Multi-elemental analysis of Lentinula edodes mushrooms available in trade

The present study investigated the content of 62 elements in the fruiting bodies of Lentinula edodes (Shiitake mushroom) cultivated commercially in Poland on various substrates from 2007-2015. The general mean content (mg kg^-1 dry weight (DW)) of the studied elements ranked in the following order: K (26,335) > P (11,015) > Mg (2,284) > Ca (607) > Na (131) > Zn (112) > Fe (69) > Mn (33) > B (32) > Rb (17) > Cu (14.5) > Al (11.2) > Te (2.9) > As (1.80) > Cd (1.76) > Ag (1.73) > Nd (1.70) > Sr (1.46) > Se (1.41) > U (1.11) > Pt (0.90) > Ce (0.80) > Ba (0.61) > Co (0.59) > Tl (0.58) > Er (0.50) > Pb (0.42) > Li (0.40) > Pr (0.39) > Ir (0.37) > In (0.35) > Mo (0.31) > Cr (0.29) > Ni (0.28) > Sb (0.26) > Re (0.24) > Ti (0.19) > Bi (0.18) > Th (0.12) > La (0.10) = Pd (0.10) > Os (0.09) = Zr (0.09) > Rh (0.08) > Ho (0.07) > Ru (0.06) > Sm (0.04) = Eu (0.04) = Tm (0.04) > Gd (0.03) > Sc (0.02) = Y (0.02) > Lu (0.01) = Yb (0.01) = V (0.01). The contents of Au, Be, Dy, Ga, Ge, Hf, and Tb were below the limits of detection (0.02, 0.02, 0.01, 0.01, 0.01, 0.01, 0.02 mg kg^-1 respectively). The concentrations of Al, As, B, Ba, Ca, Cd, Cr, Er, Fe, In, Lu, Mn, Nd, Sr, Ti, Tm, and Zr were comparable over the period the mushrooms were cultivated. The study revealed that Lentinula edodes contained As and Cd at levels potentially adverse to human health. This highlights the need to monitor these elements in food products obtained from this mushroom species and ensure that only low levels of these elements are present in cultivation substrates.

Development of Multifunctional Active Film and Its Application in Modified Atmosphere Packaging of Shiitake Mushrooms

Agar-based films with multiple functions (CO₂ absorption, water vapor absorption, and antimicrobial activity) were developed, tested for their properties, and then applied to the packaging of fresh shiitake mushrooms as an insert label. The films were cast from an agar-based aqueous solution containing a dissolving plasticizer (glycerol), a CO₂ absorbent (sodium carbonate [SC] alone or a combination of SC and sodium glycinate [SC-SG]), and a volatile antimicrobial agent (carvacrol [CRV]). The agar of the film matrix is designed to serve as a water vapor absorbent. The multifunctional films tended to have poor mechanical properties, with a hard texture and an opaque and yellowish color. The CO₂ absorbent, either SC alone or SC-SG, affected CRV retention and release along with the CO₂ and water vapor absorption behavior. Both films (SC-CRV and SC-SG-CRV films) showed good inhibitory effects against Pseudomonas fluorescens and Saccharomyces cerevisiae . SC-CRV film had a higher and faster CO₂ absorption property, higher retention and extended release of CRV, and lower and slower water vapor absorption and was assessed to be better suited for use in shiitake mushroom packaging. The packaging in which the SC-CRV film with an appropriate amount of CRV was used as an insert label was able to generate the desired atmosphere and less moisture condensation inside the package, producing the best preservation of quality in terms of mushroom color, firmness, flavor score, and microbial counts after 6 days of storage at 10°C. A tailored modified atmosphere packaging system using multifunctional film would be useful in the preservation of CO₂-sensitive fresh commodities.

Chemical Composition and Inhibitory Effect of Lentinula edodes Ethanolic Extract on Experimentally Induced Atopic Dermatitis in Vitro and in Vivo

The ethanolic extract of Lentinula edodes was partially analyzed and then characterized for its efficacy in treating atopic dermatitis. Polyphenols were determined to be the major antioxidant component in the extract (6.12 mg/g), followed by flavonoids (1.76 mg/g), β-carotene (28.75 μg/g), and lycopene (5.25 μg/g). An atopic dermatitis (AD) model was established and epidermal and dermal ear thickness, mast cell infiltration, and serum immunoglobulin levels were measured after oral administration of the L. edodes extract for 4 weeks. L. edodes extract decreased Dermatophagoides farinae extract (DFE) and 4-dinitrochlorobenzene (DNCB)-induced expression of several inflammatory cytokines in the ears, cervical lymph nodes, and splenocytes. Consequently, L. edodes extract may have therapeutic potential in the treatment of AD attributable to its immunomodulatory effects.

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Seventeen edible mushrooms commercially available in Korea were analysed for their umami taste compounds (5'-nucleotides: AMP, GMP, IMP, UMP, XMP; free amino acids: aspartic, glutamic acid) and subjected to human sensory evaluation and electronic tongue measurements. Amanita virgineoides featured the highest total 5'-nucleotide content (36.9 ± 1.50 mg/g), while monosodium glutamate-like components (42.4 ± 6.90 mg/g) were highest in Agaricus bisporus. The equivalent umami concentration (EUC) ranged from 1.51 ± 0.42 to 3890 ± 833 mg MSG/g dry weight; most mushrooms exhibited a high umami taste. Pleurotus ostreatus scored the highest in the human sensory evaluation, while Flammulina velutipes obtained the maximum score in the electronic tongue measurement. The EUC and the sensory score from the electronic tongue test were highly correlated, and also showed significant correlation with the human sensory evaluation score. These results suggest that the electronic tongue is suitable to determine the characteristic umami taste of mushrooms.