1
|
Xv W, Zheng Q, Ye ZW, Wei T, Guo LQ, Lin JF, Zou Y. Submerged Culture of Edible and Medicinal Mushroom Mycelia and Their Applications in Food Products: A Review. Int J Med Mushrooms 2024; 26:1-13. [PMID: 38505899 DOI: 10.1615/intjmedmushrooms.2023052039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
Edible mushrooms have rich nutrition (e.g., proteins, dietary fibers, polysaccharides) and they can be potential sources of important ingredients in food processing. However, the cultivation of mushroom fruiting bodies needs a relatively long time, and they can be easily polluted during the growth process. At the same time, a lot of labor and larger planting areas are also required. As we all know, submerged fermentation is a good way to produce edible mushroom mycelia with less environmental pollution and small footprint, which are also rich in nutrition and bioactive components that are used as dietary supplements or health care products in the food industry. Therefore, it can be considered that the replacement of edible mushroom fruiting bodies with edible mushroom mycelia produced through submerged fermentation has great application potential in food production. At present, most of the research about edible mushroom mycelia focuses on the production of bioactive metabolites in fermentation liquid, but there are few reports that concentrate on their applications in food. This paper reviews the research progress of submerged culture of edible mushroom mycelia and their applications in food products.
Collapse
Affiliation(s)
| | - Qianwang Zheng
- Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Zhi-Wei Ye
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, P.R. China
| | - Tao Wei
- Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, P.R. China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, P.R. China
| | - Li-Qiong Guo
- Department of Bioengineering, College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Jun-Fang Lin
- Department of Bioengineering, College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Yuan Zou
- South China Agricultural University
| |
Collapse
|
2
|
Zhu H, Chen Z, Li G, Yao X, Hu Y, Zhao W. Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched with Lentinula edodes stipe powder. Food Sci Nutr 2023; 11:6231-6240. [PMID: 37823167 PMCID: PMC10563725 DOI: 10.1002/fsn3.3563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 06/24/2023] [Accepted: 06/28/2023] [Indexed: 10/13/2023] Open
Abstract
The Lentinula edodes stipe (LES), a by-product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the effects of LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red-green color values and yellow-blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose-dependent manner. The addition of LES showed double-edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES-fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES-fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3% LES-fortified yogurt slightly decreased. Therefore, LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products.
Collapse
Affiliation(s)
- Hanyu Zhu
- College of Life ScienceHengyang Normal UniversityHengyangChina
- Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous RegionHengyang Normal UniversityHengyangChina
| | - Zheng Chen
- College of Life ScienceHengyang Normal UniversityHengyangChina
- Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous RegionHengyang Normal UniversityHengyangChina
| | - Geqing Li
- College of Life ScienceHengyang Normal UniversityHengyangChina
| | - Xiaoqian Yao
- College of Life ScienceHengyang Normal UniversityHengyangChina
| | - Yujing Hu
- College of NanyueHengyang Normal UniversityHengyangChina
| | - Wenxia Zhao
- Xinjiang Seed Industry Development Center of ChinaChina
| |
Collapse
|
3
|
Yang H, Meng H, Xie L, Huang Z. Contribution of Quercetin to the Composition and Antioxidant Properties of Monascus Exopolysaccharides. Foods 2023; 12:foods12051004. [PMID: 36900521 PMCID: PMC10001060 DOI: 10.3390/foods12051004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 03/03/2023] Open
Abstract
Exopolysaccharides are important metabolites of Monascus with healthy activities. However, the low production level limits their applications. Hence, the aim of this work was to increase the yield of exopolysaccharides (EPS) and optimize liquid fermentation by adding flavonoids. The EPS yield was optimized via both medium composition and culture conditions. The optional fermentation conditions achieved for EPS production of 7.018 g/L were 50 g/L sucrose, 3.5 g/L yeast extract, 1.0 g/L MgSO4·7H2O, 0.9 g/L KH2PO4, 1.8 g/L K2HPO4·3H2O, 1 g/L quercetin, and 2 mL/L Tween-80, with pH 5.5, inoculum size 9%, seed age 52 h, shaking speed 180 rpm, and fermentation culture 100 h, respectively. Furthermore, the addition of quercetin increased EPS production by 11.66%. The results also showed little citrinin residue in the EPS. The exopolysaccharides' composition and antioxidant capacity of quercetin-modified exopolysaccharides were then preliminarily investigated. The addition of quercetin changed the composition of the exopolysaccharides and the molecular weight (Mw). In addition, the antioxidant activity of Monascus exopolysaccharides was monitored using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS+), and -OH. Monascus exopolysaccharides have good scavenging ability of DPPH and -OH. Furthermore, quercetin increased the scavenging ABTS+ ability. Overall, these findings provide a potential rationale for the application of quercetin in improving the EPS yield.
Collapse
Affiliation(s)
- Haiyun Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
- Sino–German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Hui Meng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
- Sino–German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Liuming Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
- Sino–German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Zhibing Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
- Sino–German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
- Correspondence:
| |
Collapse
|
4
|
Lu X, Zhao Y, Li F, Liu P. Active polysaccharides from Lentinula edodes and Pleurotus ostreatus by addition of corn straw and xylosma sawdust through solid-state fermentation. Int J Biol Macromol 2023; 228:647-658. [PMID: 36584775 DOI: 10.1016/j.ijbiomac.2022.12.264] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/07/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022]
Abstract
In this study, Lentinula edodes and Pleurotus ostreatus were selected as representatives to explore the effects of corn straw and xylosma sawdust on the production and activity of polysaccharides by edible fungi during solid-state fermentation. The results clearly indicated that the addition of lignocellulose could promote the polysaccharide content compared to the control group. Meanwhile, the hydroxyl radical scavenging activity of polysaccharides reached the maximum when the glucose concentration was 1.5 %, and among them, the xylosma sawdust groups for two fungi (L. edodes-32.37 %, P. ostreatus-25.86 %) both performed better than corn straw groups (L. edodes-24.96 %, P. ostreatus-20.80 %). In addition, structural characterization and degradation mode analysis were carried out. The results showed that the structure of the xylosma had a stronger destruction than corn straw. The activities of lignocellulolytic enzymes such as carboxymethyl cellulase, filter paper enzyme, β-glucosidase and xylanase increased rapidly in the early stage of fermentation, which could degrade the cellulose and hemicellulose as raw materials for the synthesis of active polysaccharides.
Collapse
Affiliation(s)
- Xiaohong Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanyuan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ping Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
5
|
Wu F, Wang H, Chen Q, Pang X, Jing H, Yin L, Zhang X. Lignin Promotes Mycelial Growth and Accumulation of Polyphenols and Ergosterol in Lentinula edodes. J Fungi (Basel) 2023; 9:jof9020237. [PMID: 36836351 PMCID: PMC9960748 DOI: 10.3390/jof9020237] [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: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
It has been demonstrated that lignin was efficiently degraded by Lentinula edodes (L. edodes). However, the process of lignin degradation and utilization by L. edodes has not been discussed in detail. Therefore, the effects of lignin on L. edodes mycelium growth, chemical compositions, and phenolic profiles were investigated herein. It has been revealed that 0.10% lignin acted as the most effective concentration to accelerate mycelia growth, which yielded the highest biomass of 5.32 ± 0.07 g/L. Furthermore, a 0.10% concentration of lignin promoted the accumulation of phenolic compounds, especially protocatechuic acid, with peak value of 48.5 ± 1.2 μg/g. In contrast, the higher concentration of lignin (0.20%) exerted an inhibitory effect on the growth of L. edodes. Overall, the application of lignin at the optimal concentration of 0.10% could not only enhance the mycelial growth but also accumulate the phenolic acids and raise the nutritional and medical values of L. edodes.
Collapse
Affiliation(s)
- Feifei Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Heqin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qiufeng Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiao Pang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hao Jing
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiuqing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence:
| |
Collapse
|