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Yu Y, Liu T, Wang Y, Liu L, He X, Li J, Martin FM, Peng W, Tan H. Comparative analyses of Pleurotus pulmonarius mitochondrial genomes reveal two major lineages of mini oyster mushroom cultivars. Comput Struct Biotechnol J 2024; 23:905-917. [PMID: 38370975 PMCID: PMC10869244 DOI: 10.1016/j.csbj.2024.01.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/29/2024] [Accepted: 01/29/2024] [Indexed: 02/20/2024] Open
Abstract
Pleurotus pulmonarius, commonly known as the mini oyster mushroom, is highly esteemed for its crisp texture and umami flavor. Limited genetic diversity among P. pulmonarius cultivars raises concerns regarding its sustainable industrial production. To delve into the maternal genetic diversity of the principal P. pulmonarius cultivars, 36 cultivars and five wild isolates were subjected to de novo sequencing and assembly to generate high-quality mitogenome sequences. The P. pulmonarius mitogenomes had lengths ranging from 69,096 to 72,905 base pairs. The mitogenome sizes of P. pulmonarius and those of other mushroom species in the Pleurotus genus showed a significant positive correlation with the counts of LAGLIDAG and GIY-YIG homing endonucleases encoded by intronic open reading frames. A comparison of gene arrangements revealed an inversion of a fragment containing atp9-nad3-nad2 between P. pulmonarius and P. ostreatus. The mitogenomes of P. pulmonarius were clustered into three distinct clades, two of which were crowded with commercial cultivars. Clade I, all of which possess an inserted dpo gene, shared a maternal origin linked to an ancestral cultivar from Taiwan. Primers were designed to target the dpo gene, potentially safeguarding intellectual property rights. The wild isolates in Clade III exhibited more divergent mitogenomes, rendering them valuable for breeding.
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Affiliation(s)
- Yang Yu
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
| | - Tianhai Liu
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
- Sichuan Agricultural University, Chengdu 610000, China
| | - Yong Wang
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
| | - Lixu Liu
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
| | - Xiaolan He
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
| | - Jianwei Li
- Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
| | - Francis M. Martin
- Université de Lorraine, INRAE, UMR Interactions Arbres/Microorganismes, Centre INRAE Grand Est, Nancy, Champenoux 54280, France
| | - Weihong Peng
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
| | - Hao Tan
- Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
- Northwest Institute of Eco-Environment and Resources, Chinese Academy of Sciences, Lanzhou 730000, China
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Calleja-Gómez M, Roig P, Rimac Brnčić S, Barba FJ, Castagnini JM. Scanning Electron Microscopy and Triple TOF-LC-MS-MS Analysis of Polyphenols from PEF-Treated Edible Mushrooms ( L. edodes, A. brunnescens, and P. ostreatus). Antioxidants (Basel) 2023; 12:2080. [PMID: 38136201 PMCID: PMC10740608 DOI: 10.3390/antiox12122080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/24/2023] Open
Abstract
Pulsed electric fields (PEF) technology has been used as a sustainable method for extracting antioxidant bioactive compounds from different food matrices. In the present study, the optimal conditions of PEF extraction for mushrooms (2.5 kV/cm, 50 kJ/kg, 6 h) were applied to Lentinula edodes, Agaricus brunnescens, and Pleurotus ostreatus to evaluate the total antioxidant capacity of the extracts, followed by the Triple TOF-LC-MS-MS analysis of the phenolic profile compared to A. bisporus by high-performance liquid chromatography coupled to mass spectrophotometry. In addition, the microporation effect of the technology on the mushroom surface was evaluated using scanning electron microscopy. A comparison was made with a maceration extraction (aqueous stirring for 6 h). The results showed that PEF-assisted extraction enhanced the recovery of antioxidant compounds such as 3,5-dicaffeoylquinic and cinnamic acid with contents up to 236.85 µg/100 g dry weight and 2043.26 µg/100 g dry weight from A. bisporus, respectively. However, mixed results were obtained for certain phenolic compounds, including vanillic acid from L. edodes, ellagic acid from P. ostreatus, and thymol from all mushrooms. These results indicate that the application of PEF technology is effective for the extraction of antioxidant compounds in fungal matrices by creating micropores in cell membranes that allow great recovery in matrices with high content of bioactive compounds.
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Affiliation(s)
- Mara Calleja-Gómez
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
| | - Patricia Roig
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia;
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
| | - Juan Manuel Castagnini
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 València, Spain; (M.C.-G.); (P.R.); (J.M.C.)
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Xia X, Fu Y, Ma L, Zhu H, Yu Y, Dai H, Han J, Liu X, Liu Z, Zhang Y. Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12143-12155. [PMID: 36094421 DOI: 10.1021/acs.jafc.2c03941] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, Pleurotus geesteranus was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography-tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography-tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from P. geesteranus could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.
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Affiliation(s)
- Xiaozhou Xia
- College of Food Science, Southwest University, Chongqing400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing400715, P. R. China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Jiadong Han
- Chongqing Jiaxian Jiuqi Food Co. Ltd., Chongqing400715, China
| | - Xin Liu
- Angel Yeast Co.Ltd., Yichang443003, Hubei, China
| | | | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing400715, P. R. China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing400715, P. R. China
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Moussa AY, Fayez S, Xiao H, Xu B. New insights into antimicrobial and antibiofilm effects of edible mushrooms. Food Res Int 2022; 162:111982. [DOI: 10.1016/j.foodres.2022.111982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/20/2022] [Accepted: 09/26/2022] [Indexed: 11/28/2022]
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Nutraceutical Enrichment of Animal Feed by Filamentous Fungi Fermentation. FERMENTATION 2022. [DOI: 10.3390/fermentation8080402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
There is an urgent need for improvements in animal production, particularly for ruminants, such that more sustainable and efficient processes are developed for obtaining more nutritious and efficient feeds. Filamentous fungi can add value to residual plant biomass, and may also have the potential to produce metabolites and enrich plant biomasses used in animal nutrition, converting them into nutraceutical sources. Thus, in this work, filamentous fungal fermentation of ruminant feed biomasses commonly used in Brazil was performed, and the enrichment for bioactive metabolites was tested. For this, Fistulina hepatica, Ganoderma lucidum, Pleurotus pulmonarius, Panus lecomtei, and Aspergillus terreus were grown for 28 days on different substrates: starchy grains- (sorghum, oat, and corn), fibrous substrates (coast-cross, rice husk, and moringa plant) and protein-rich substrates (cottonseed cake and pigeon pea plant). Fermented substrates were evaluated for laccase activity, crude protein, β-glucan, and lovastatin content. The highest growth rate was observed for G. lucidum in oat substrate (OT-01) (0.708 ± 0.035 cm/day) and F. hepatica in oat + coast-cross + pigeon pea treatment (OT-10) (0.607 ± 0.012 cm/day). High laccase activity was observed for P. lecomtei grown in starchy grain + moringa + pigeon pea substrate, reaching an activity of 416.8 ± 20.28 U/g. A. terreus growth in ST-09 (sorghum + pigeon pea) showed higher protein (15.3 ± 0.46%), β-glucan (503.56 ± 8.6 mg/g) and lovastatin (1.10 ± 0.17 mg/g) content compared to untreated substrates. These results demonstrate that filamentous fungi are an alternative for nutraceutical enrichment of ruminant feed biomasses. To the best of our knowledge, this is the first report in which P. lecomtei and F. hepatica are evaluated for their ability to be cultivated in ruminant feed substrates from Brazil.
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Torres-Martínez BDM, Vargas-Sánchez RD, Torrescano-Urrutia GR, Esqueda M, Rodríguez-Carpena JG, Fernández-López J, Perez-Alvarez JA, Sánchez-Escalante A. Pleurotus Genus as a Potential Ingredient for Meat Products. Foods 2022; 11:foods11060779. [PMID: 35327201 PMCID: PMC8954082 DOI: 10.3390/foods11060779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/25/2022] [Accepted: 03/04/2022] [Indexed: 02/06/2023] Open
Abstract
Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.
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Affiliation(s)
- Brisa del Mar Torres-Martínez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | - Rey David Vargas-Sánchez
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
- Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur, 1582, México City 03940, Mexico
| | - Gastón Ramón Torrescano-Urrutia
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | - Martin Esqueda
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
| | | | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain; (J.F.-L.); (J.A.P.-A.)
| | - Jose Angel Perez-Alvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University (CIAGRO-UMH), Orihuela, 03312 Alicante, Spain; (J.F.-L.); (J.A.P.-A.)
| | - Armida Sánchez-Escalante
- Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Mexico; (B.d.M.T.-M.); (R.D.V.-S.); (G.R.T.-U.); (M.E.)
- Correspondence: ; Tel.: +52-662-289-2400
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Biochemical characterization and biological properties of mycelium extracts from Lepista sordida GMA-05 and Trametes hirsuta GMA-01: new mushroom strains isolated in Brazil. Braz J Microbiol 2022; 53:349-358. [PMID: 35076897 PMCID: PMC8882744 DOI: 10.1007/s42770-021-00670-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 12/23/2021] [Indexed: 01/27/2023] Open
Abstract
The objective of this study was to evaluate the antioxidant activity, determine and quantify the phenolic compounds and other compounds, and evaluate the cellular cytotoxicity of mycelium extracts of two new Basidiomycete mushrooms strains isolated in Brazil and identified as Lepista sordida GMA-05 and Trametes hirsuta GMA-01. Higher amounts of proteins, free amino acids, total and reducing carbohydrates, and phenolic compounds as chlorogenic, ferulic, caffeic, and gallic acids were found in extracts of T. hirsuta and L. sordida. Protocatechuic acid was found only in aqueous extracts of L. sordida. The TLC of the extracts showed the predominance of glucose and smaller amounts of xylose. It was observed through UPLC-MS higher amounts of phenolic compounds. The aqueous extract from T. hirsuta had the most noteworthy results in the antioxidant assays, especially the ABTS test. The cytotoxic activity was evaluated using two different cell lineages and showed higher toxicity for L. sordida in macrophages J774-A1. However, in Vero cells, it was 12.6-fold less toxic when compared to T. hirsuta. Thus, both mushrooms show potential as functional foods or additives, presenting phenolic content, antioxidant activity, and low cytotoxic activity in the tested cells.
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Narrative Review: Bioactive Potential of Various Mushrooms as the Treasure of Versatile Therapeutic Natural Product. J Fungi (Basel) 2021; 7:jof7090728. [PMID: 34575766 PMCID: PMC8466349 DOI: 10.3390/jof7090728] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/02/2021] [Accepted: 09/02/2021] [Indexed: 12/11/2022] Open
Abstract
Mushrooms have remained an eternal part of traditional cuisines due to their beneficial health potential and have long been recognized as a folk medicine for their broad spectrum of nutraceuticals, as well as therapeutic and prophylactic uses. Nowadays, they have been extensively investigated to explain the chemical nature and mechanisms of action of their biomedicine and nutraceuticals capacity. Mushrooms belong to the astounding dominion of Fungi and are known as a macrofungus. Significant health benefits of mushrooms, including antiviral, antibacterial, anti-parasitic, antifungal, wound healing, anticancer, immunomodulating, antioxidant, radical scavenging, detoxification, hepatoprotective cardiovascular, anti-hypercholesterolemia, and anti-diabetic effects, etc., have been reported around the globe and have attracted significant interests of its further exploration in commercial sectors. They can function as functional foods, help in the treatment and therapeutic interventions of sub-optimal health states, and prevent some consequences of life-threatening diseases. Mushrooms mainly contained low and high molecular weight polysaccharides, fatty acids, lectins, and glucans responsible for their therapeutic action. Due to the large varieties of mushrooms present, it becomes challenging to identify chemical components present in them and their beneficial action. This article highlights such therapeutic activities with their active ingredients for mushrooms.
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Wang YX, Xin Y, Huang XJ, Yin JY, Nie SP. A branched galactoglucan with flexible chains from the basidioma of Macrolepiota albuminosa (Berk.) Pegler. Food Chem 2021; 367:130738. [PMID: 34384978 DOI: 10.1016/j.foodchem.2021.130738] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 07/27/2021] [Accepted: 07/29/2021] [Indexed: 11/30/2022]
Abstract
A homogeneous galactoglucan was purified from the alkali-extracted polysaccharides from the basidioma of Macrolepiota albuminosa by gradient ethanol precipitation, whose proposed structure was given for the first time. Results showed it had a molecular weight of 210 kDa, and mainly consisted of glucose and galactose. There were abundant filaments, randomly distributed sheet-like and flaky appearance in its surface by SEM observation. Its backbone comprised β-(1 → 6)-Glcp, α-(1 → 6)-Galp and β-(1 → 3,6)-Glcp residues at 4:1:1, terminated by β-(1 → 3)-Glcp and T-Glcp residues. Rheological measurements suggested its steady flow behavior was highly dependent on concentrations. Newtonian behavior was evident at low concentrations, whereas pseudoplastic behavior was observed at high concentrations. Besides, the X-ray diffraction patterns proved the presence of amorphous structure. The conformational parameters were detected by HPSEC-MALLS-RI, revealing a random coil conformation in NaNO3 aqueous solution. This work provides a theoretical basis for the application of polysaccharides from M. albuminosa in food- and drug-based therapies.
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Affiliation(s)
- Yu-Xiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Yue Xin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province 330047, China
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Al-Obaidi JR, Jambari NN, Ahmad-Kamil EI. Mycopharmaceuticals and Nutraceuticals: Promising Agents to Improve Human Well-Being and Life Quality. J Fungi (Basel) 2021; 7:jof7070503. [PMID: 34202552 PMCID: PMC8304235 DOI: 10.3390/jof7070503] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/19/2023] Open
Abstract
Fungi, especially edible mushrooms, are considered as high-quality food with nutritive and functional values. They are of considerable interest and have been used in the synthesis of nutraceutical supplements due to their medicinal properties and economic significance. Specific fungal groups, including predominantly filamentous endophytic fungi from Ascomycete phylum and several Basidiomycetes, produce secondary metabolites (SMs) with bioactive properties that are involved in the antimicrobial and antioxidant activities. These beneficial fungi, while high in protein and important fat contents, are also a great source of several minerals and vitamins, in particular B vitamins that play important roles in carbohydrate and fat metabolism and the maintenance of the nervous system. This review article will summarize and discuss the abilities of fungi to produce antioxidant, anticancer, antiobesity, and antidiabetic molecules while also reviewing the evidence from the last decade on the importance of research in fungi related products with direct and indirect impact on human health.
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Affiliation(s)
- Jameel R. Al-Obaidi
- Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim 35900, Perak, Malaysia
- Correspondence: (J.R.A.-O.); (N.N.J.)
| | - Nuzul Noorahya Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (J.R.A.-O.); (N.N.J.)
| | - E. I. Ahmad-Kamil
- Malaysian Nature Society (MNS), JKR 641, Jalan Kelantan, Bukit Persekutuan, Kuala Lumpur 50480, Malaysia;
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Abdelshafy AM, Belwal T, Liang Z, Wang L, Li D, Luo Z, Li L. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective. Crit Rev Food Sci Nutr 2021; 62:6204-6224. [PMID: 33729055 DOI: 10.1080/10408398.2021.1898335] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as functional foods, nutraceutical agents for providing better health conditions. This review aims to comprehensively discuss the recent advances in mushroom phenolic compounds, including new sources, structural characteristics, biological activities, potential uses and its industrial applications as well as the future perspectives. Phenolic acids as well as flavonoids are considered the most common phenolics occurring in mushroom species. These are responsible for its bioactivities, including antioxidant, anti-inflammatory, antitumor, antihyperglycaemic, antiosteoporotic, anti-tyrosinase and antimicrobial activities. Several edible mushroom species with good phenolic content and show higher biological activity were highlighted, in a way for its futuristic applications. Trends on mushroom research highlighting new research areas, such as nanoformulation were discussed. Furthermore, the use of phenolic compounds as nutraceutical and cosmeceutical agents as well as the future perspectives and recommendations were made.
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Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, Egypt
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ze Liang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Lei Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China.,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Hangzhou, China.,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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Diversity of red, green and black cultivars of Chinese Toon [Toona sinensis (A. Juss.) Roem]: anthocyanins, flavonols and antioxidant activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00560-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Maheshwari G, Gessner DK, Meyer S, Ahlborn J, Wen G, Ringseis R, Zorn H, Eder K. Characterization of the Nutritional Composition of a Biotechnologically Produced Oyster Mushroom and its Physiological Effects in Obese Zucker Rats. Mol Nutr Food Res 2020; 64:e2000591. [PMID: 32997875 DOI: 10.1002/mnfr.202000591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 09/24/2020] [Indexed: 01/14/2023]
Abstract
SCOPE Sustainable protein sources are needed to meet the increasing protein demands of a continuously growing world population. This study is focused on the biotechnological production of a protein rich oyster mushroom (Pleurotus sajor-caju; PSC) by valorization of an agricultural side stream and the evaluation of the physiological effects of PSC in a rat model of metabolic syndrome. METHODS AND RESULTS PSC is produced via submerged cultivation in a 150 L bioreactor that utilizes isomaltulose molasses as its sole carbon source, and is further analyzed for its nutritional composition. A feeding trial is performed using Zucker rats which are fed a 5% PSC supplemented diet, for 4 weeks. Biochemical analyses reveal a significant reduction of the liver lipid concentrations and liver inflammation in the PSC fed obese rats in comparison to the obese rats from the control group. Hepatic qPCR analyses, differential transcript profiling, and enzyme activity measurements reveal a number of altered pathways that may be responsible for these anti-steatotic and anti-inflammatory effects of the mushroom. CONCLUSION Bioconversion of a low quality agricultural side stream to an improved protein source is performed by submerged cultured PSC, and the obtained mycelium shows strong anti-steatotic and anti-inflammatory effects.
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Affiliation(s)
- Garima Maheshwari
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany.,Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Denise K Gessner
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Sandra Meyer
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Gaiping Wen
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Robert Ringseis
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392, Giessen, Germany
| | - Klaus Eder
- Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
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