Aim To purify and characterize flammulin, a basic protein with anti-tumoractivities. Methods Ammonium sulfate, ethanol fractionation and column chromatography were used forseparation and purification. Electrophoretic ...Aim To purify and characterize flammulin, a basic protein with anti-tumoractivities. Methods Ammonium sulfate, ethanol fractionation and column chromatography were used forseparation and purification. Electrophoretic analysis, amino acid analysis, and MS of flammulin werecarried out. Results Flammulin was purified to electrophoretic homogeneity and crystallized. With amolecular mass of 19891.13 Da, pI 8.9, λ_(max) = 276 - 278 nm, λ_(min) = 250 nm, flammulin wascharacterized by its lack of methionine. Fingerprint mapping of flammulin was determined by MALDI-MSfollowing in-gel protease digestion; no close matches were identified. Conclusion Flammulin waspurified to electrophoretic homogeneity, and its characteristics are discussed for the first time.展开更多
The research made a conclusion on different production chains of Flammulina velutipes and proposed regeneration method for cultivating Flammulina velutipes. The results indicated that with saw dusts, bran and corn flo...The research made a conclusion on different production chains of Flammulina velutipes and proposed regeneration method for cultivating Flammulina velutipes. The results indicated that with saw dusts, bran and corn flour as culture medium, when dry materials in bags reached 360 g, 450 g Flammulina velutipes would be produced and biotransformation efficiency can be 125%-128%. Additionally, the cultivated Flammulina velutipes proves better in quality and longer in shelflife, and the source of raw materials is not confined in a specific region, showing a promising prospect.展开更多
OBJECTIVE: To evaluate the antioxidant and immunomodulatory activities of a unique polysaccharide from the medicinal fungus Flammulina velutipes in vitro.METHODS: Using water extraction and alcohol precipitation, crud...OBJECTIVE: To evaluate the antioxidant and immunomodulatory activities of a unique polysaccharide from the medicinal fungus Flammulina velutipes in vitro.METHODS: Using water extraction and alcohol precipitation, crude polysaccharides were obtained. After purification by DEAE-cellulose 52 ion exchange chromatography and Sephacryl S-300 HR gel filtration chromatography, High performance liquid chromatography equipped with evaporative light-scattering detector, Infrared radiation and Nuclear magnetic resonance were used to evaluate the structure of the polysaccharide. Its immunomodulatory activity was measured by examining the production of nitric oxide(NO) and cytokine secretion, and via lymphocyte proliferation experiments. Its effects on the scavenging activities of hydroxyl radical, superoxide anion and reducing power were also measured.RESULTS: A water-soluble polysaccharide, Flammulina velutipes polysaccharide I-A(FVP I-A), was obtained with a molecular mass of 8.14×104Da determined by high performance gel permeation chromatography. An in vitro antioxidant assay indicated that FVP I-A could scavenge hydroxyl radical, superoxide anion and possessed reducing power and could largely promote NO production and augment the interleukin-1β, interleukin-6, and tumor necrosis factor-α secretion by RAW264.7 macrophages(P<0.05). Moreover, FVP I-A could promote lymphocyte proliferation(P<0.05), and synergistically enhance the augmentation of the proliferation of mouse lymphocytes by concanavalin A and lipopolysaccharides(P<0.01, P<0.05).CONCLUSION: The FVP I-A obtained from Flammulina velutipes possessed antioxidant activity and could enhance non-specific and specific immune responses in vitro.展开更多
Background:Flammulina velutipes stem waste(FVS)is the by-product of mushroom industry.The objectives of this study were to determine the available energy and amino acid digestibility of FVS fed to pigs,and to evaluate...Background:Flammulina velutipes stem waste(FVS)is the by-product of mushroom industry.The objectives of this study were to determine the available energy and amino acid digestibility of FVS fed to pigs,and to evaluate the effects of dietary FVS inclusion on growth performance,biochemical profile of serum,fecal short chain fatty acid(SCFA)concentration,carcass traits,meat quality,intestinal morphology and microflora of pigs.In Exp.1,twelve crossbred barrows with initial body weight(IBW)of 37.48±4.31 kg were randomly allotted to 2 dietary treatments,including a corn basal diet and an experimental diet containing 24.35%FVS.In Exp.2,twelve barrows fitted with an ileal T-cannula(IBW:32.56±1.67 kg)were randomly allotted to 2 dietary treatments,which included a N-free diet and an experimental diet containing 40.0%FVS.In Exp.3,ninety growing pigs(IBW:63.98±6.89 kg)were allotted to 1 of 3 treatment diets for 63 d,including a basal diet and 2 experimental diets with 2.5%and 5%FVS,respectively.Results:The digestible energy(DE)and metabolizable energy(ME)of FVS were 4.58 and 4.06 MJ/kg on dry matter basis,respectively,and the standardized ileal digestibility(SID)of indispensable AAs ranged from 17.50%to 59.47%.Pigs fed diets with 2.5%FVS showed no difference on average daily gain(ADG)and gain to feed ratio(G/F).Although dietary 5%FVS inclusion impaired apparent total tract digestibility(ATTD)of organic matter and gross energy,it elevated the SCFA concentration(P≤0.04)in gut and antioxidant capacity in serum.In addition,dietary FVS inclusion depressed the backfat thickness(P=0.03)in pigs.The longissimus dorsi muscle of pigs fed FVS revealed higher n-3 polyunsaturated fatty acid concentration and optimized fatty acid composition.Dietary 2.5%FVS inclusion also improved the intestinal development and health by increasing the villius height to crypt depth ratio(V/C)in jejunum(P<0.01),and promoting microbial diversity and beneficial microbiota proliferation.Conclusions:It is feasible to include moderate content of FVS as an unconventional fiber ingredient in diet of growingfinishing pigs.展开更多
The fresh postharvest golden needle mushroom(Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quali...The fresh postharvest golden needle mushroom(Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quality deterioration.Treatments with 1-methylcyclopropene(1-MCP) and polypropylene(PP) crispers were used to study the changes of lignification and softening of F. velutipes during storage. The main findings were as follows: the crisper packaging could effectively prolong the storage time of F. velutipes;either the 1-MCP treatment, crisper packaging or the combination of the two treatments could significantly inhibit the accumulation of lignin and the decreases in the contents of cellulose and pectin, and had certain inhibitory effects on the activities of enzymes involved in lignification and softening including phenylalanine ammonia-lyase(PAL), cinnamyl alcohol dehydrogenase(CAD), cellulase(Cx), pectin methylesterase(PME) and polygalacturonase(PG). Among them, the inhibitory effect of the crisper packaging was higher than the 1-MCP treatment, while the combination of the two treatments was the best. The results of transmission electron microscopy(TEM) and scanning electron microscopy(SEM) showed that the crisper packaging in combination with the 1-MCP treatment could effectively maintain the integrity and stability of the F. velutipes cellular structure and inhibit the emergence of plasmolysis to prevent cell membrane rupture. The transcription levels showed that the crisper packaging and the combination of the 1-MCP treatment and crisper packing could effectively affect the expression of genes for enzymes related to lignification and softening of F. velutipes. In conclusion, 1-MCP and PP crispers could delay the lignification and softening of F. velutipes during storage.展开更多
Soy protein isolate(SPI)is a commercial protein with balanced amino acids,while the poor solubility impedes its use in traditional foods.To overcome the problem,the complex coacervation of SPI/Flammulina velutipes pol...Soy protein isolate(SPI)is a commercial protein with balanced amino acids,while the poor solubility impedes its use in traditional foods.To overcome the problem,the complex coacervation of SPI/Flammulina velutipes polysaccharide(FVP)were investigated.Initial results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI solution.Under electrostatic interaction,the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth process.Low salt concentration(C_(NaCl)=10,50 mmol/L)led to an increase in the critical pH values(pHc,pHφ1)while the critical pH values decreased when C_(NaCl)≥100 mmol/L.The concentration of NaCl ions increased the content ofα-helix.With the increase of FVP,the critical pH values decreased and the content ofβ-sheet increased through electrostatic interaction.At SPI/FVP ratio of 10:1 and 15:1,the complex coacervation of SPI/FVP were saturated,and the coacervates had the same storage modulus value.SPI/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at C_(NaCl)=50 mmol/L.The optimal pH,SPI/FVP ratio and NaCl concentration of complex coacervation were collected,and the coacervates demonstrated a valuable application potential to protect and deliver bioactives and food ingredients.展开更多
Iron deficiency anemia(IDA)is a common nutritional problem, but traditional iron supplements cause many adverse reactions. Thus, the development of a novel iron supplement might be significant for the treatment of IDA...Iron deficiency anemia(IDA)is a common nutritional problem, but traditional iron supplements cause many adverse reactions. Thus, the development of a novel iron supplement might be significant for the treatment of IDA. This study aimed to study the transport mechanism of Flammulina velutipes polysaccharide-iron complex(FVP1-Fe(Ⅲ))in Caco-2 cells and the therapeutic effect on IDA rats, as well as the influence on gut microbiota in vivo. These results showed that in vitro, the uptake of FVP1-Fe(Ⅲ)was mediated by sodium-dependent glucose transporter-1(SGLT1)and facilitated glucose transporter-2(GLUT2)and GLUT2 played a dominant function. The multidrug resistance-associated protein-2(MRP-2)was involved in the efflux of FVP1-Fe(Ⅲ)across the Caco-2 cells. In vivo, FVP1-Fe(Ⅲ)had a better restorative effect on blood parameters and iron status indicators in rats with IDA as compared with FeSO_4 and exerted this effect by downregulating the expression of hepcidin. FVP1-Fe(Ⅲ)could also regulate gut microbiota dysbiosis in iron deficiency rats by returning the relative abundance of gut microbiota to the normal level. Besides, as a dietary factor, vitamin C(vit C)could enhance the therapeutic effect of FVP1-Fe(Ⅲ). These present findings showed that FVP1-Fe(Ⅲ)could be exploited as a novel iron supplement to treat IDA.展开更多
in this paper,effects of RE from different sources on the growth,development and endurance of Chinese kunming mice have been studied.The result indicates that the body and organ weights and endurance of the mice in gr...in this paper,effects of RE from different sources on the growth,development and endurance of Chinese kunming mice have been studied.The result indicates that the body and organ weights and endurance of the mice in group B(F.velutipes) are significantly increased over those in the control group(group E) after three weeks,and it also shows that the biological effects vary with the amount of RE in diet.Compared with group D(RE(NO3)3),group B has the same amount of RE in diet but the body and organ weights are much heavier,swimming time is increased by 28.6%,and the changes of blood sugar and serum lactic acid after swimming decrease notably.Thus,it can be found that F.velutipes rich in RE added in diet performs a positive function to promote the mouse growth,development and endurance,while the inorganic RE(NO3)3 fails on it,even inhibits their growth.展开更多
Flammulina velutipes(F.velutipes)polysaccharides were modified by ultrasound at the rated power of 150 W and 900 W.The monosaccharide composition,ultraviolet-visible,and Fourier transform infrared spectral characteris...Flammulina velutipes(F.velutipes)polysaccharides were modified by ultrasound at the rated power of 150 W and 900 W.The monosaccharide composition,ultraviolet-visible,and Fourier transform infrared spectral characteristics of F.velutipes polysaccharides(FVP)and their ultrasonic modification products(U-FVPs)were determined.The protective effects of FVP and U-FVPs on human gastric mucosal cells GES-1 were confi rmed for the first time.The mole ratios of glucose and galactose were decreased and the mole ratio of mannose was increased after ultrasonic modification.Compared with the original FVP and the FVP modifi ed by ultrasound of 150 W(U-FVP1),the FVP modifi ed by ultrasound of 900 W(U-FVP2)could better prevent ethanol-induced damage to GES-1 cells.With increasing ultrasound intensity,the protective effect of FVPs on GES-1 cells was significantly enhanced by more effective prevention of intracellular reactive oxygen species(ROS)production and more promotion of expression of triglyceride factor 2(TFF2),prostaglandin E2(PGE2),epidermal growth factor(EGF),and transforming growth factorβ1(TGF-β1)mRNA.The ultrasonic modifi cation might be an effective way to develop novel F.velutipes polysaccharides that could effectively resist the gastric injury caused by excessive alcohol consumption.展开更多
In present study, a cultivation experiment was performed on modified substrates for the Flammulina velutipes, which contains 0% (control group), 4.8% (S group), 9.6% (M group) and 14.4% (L group) of fermented apple po...In present study, a cultivation experiment was performed on modified substrates for the Flammulina velutipes, which contains 0% (control group), 4.8% (S group), 9.6% (M group) and 14.4% (L group) of fermented apple pomace (FAP) substituting corncob on a dry matter basis. The pH of all substrates was maintained at the required level, although the pH of FAP was low (3.9). Addition of FAP affected the mycelial growth and full colonizing in test groups to a minor degree, but extended the period by one day in L group. The initiations of fruit bodies were extended in all FAP groups by one day, but there was a little difference in terms of total cultivation time duration among groups due to FAP groups showing raise of growth rates in later phase. The effect of FAP on fruit bodies yield was observed clearly: the yield has the positive correlation with increasing levels of FAP. Fruit bodies showed little difference concerning Brix degree, proximate composition, and organic acid profile among groups. In conclusion, it is suggested that FAP can be used as an alternative to corncobs as a F. velutipes substrates raw material.展开更多
Flammulina velutipes is an edible fungus with the largest amount of factory-like cultivation yield in China. In this study,based on many years of cultivation experience, 2 kinds of factory-like high-yield cultivating ...Flammulina velutipes is an edible fungus with the largest amount of factory-like cultivation yield in China. In this study,based on many years of cultivation experience, 2 kinds of factory-like high-yield cultivating techniques of F. velutipes in China were summarized. One way is bag cultivation, and the other way is bottle cultivation. The cultivation process of the 2 methods were introduced in detail, including mixing material, bagging or bottling, sterilization, inoculation, spawn running, and mushroom fruiting.展开更多
Morphological and phylogenetic studies were carried out on the collected specimen of Flammulina yunnanensis.A detailed morphological description along with field images and ITS(internal transcribed spacer region)seque...Morphological and phylogenetic studies were carried out on the collected specimen of Flammulina yunnanensis.A detailed morphological description along with field images and ITS(internal transcribed spacer region)sequence analyses suggested that the collected specimen is F.yunnanensis.It has a hymeniform suprapellis with clavate-shaped terminal elements without ixohyphidia which is a distinguishing feature amongst other species of the genus Flammulina.Flammulina yunnanensis is recorded for the first time in India.展开更多
In order to establish a comprehensive food quality evaluation method,2 mathematical modeling evaluation methods were applied(grey system and entropy weight method).The experimental material was Flammulina velutipes fe...In order to establish a comprehensive food quality evaluation method,2 mathematical modeling evaluation methods were applied(grey system and entropy weight method).The experimental material was Flammulina velutipes feet(FVF).The by-product of F.velutipes was divided into 3 equal portions for frying,and the resulting fried FVF(FFVF)were evaluated.Based on the ranking of 50 people's food attribute preferences,grey relational analysis(grey system)was used for subjective evaluation.The results showed that people's preference ranking for the 3 parts was:lower>middle>upper.The entropy weight method was then used to verify the results based on the FFVF nutritional indexes(total sugars,protein and dietary fiber)and flavor indexes(flavor amino acids,flavor 5'-nucleotides and electronic tongue flavor score).The validation results were lower>middle>upper,which was consistent with the subjective evaluation results,suggesting the lower part of FVF was more suitable for the frying process.In conclusion,values of different parts of FFVF were rated,which provided a new processing method for the utilization of F.velutipes by-products.It also provided a novel means for the evaluation of processed products in food engineering.展开更多
To augment the flavor components of Flammulina velutipes pickles(FVP)and enhance its acceptability,F.velutipes were co-fermented with various raw materials(cabbages,cowpeas,radishes,millet peppers,gingers,Sichuan pepp...To augment the flavor components of Flammulina velutipes pickles(FVP)and enhance its acceptability,F.velutipes were co-fermented with various raw materials(cabbages,cowpeas,radishes,millet peppers,gingers,Sichuan peppercorns)using lactic acid bacteria(LAB).This article investigated the fermentation characteristics of LAB on FVP,and both single LAB strains and composite LAB strains suitable for the fermentation of FVP were screened.The organic acids,flavor nucleotides,and free amino acids in the FVP were quantified using high-performance liquid chromatography(HPLC)with external standards.Additionally,the flavor compounds of the FVP were analyzed and identified using headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),an electronic tongue,and an electronic nose.The results indicated that the LAB suitable for fermenting FVP were Lactobacillus plantarum,Lactobacillus casei,and Lactobacillus rhamnosus,with an optimal combination ratio of 2:1:3.Lactic acid,acetic acid,citric acid,and pyruvic acid among organic acids exert a positive influence on the overall flavor profile of FVP.The relatively high contents of arginine and alanine among free amino acids may contribute positively to the taste of FVP.The electronic tongue analysis reveals that the primary flavor differences among the four groups of FVP are attributed to acidity and bitterness,which show a strong positive correlation with sensory evaluation scores.The electronic nose analysis identifies the main dif-ferential compounds among the four groups of FVP as terpenes,sulfur compounds,and alcohols,aldehydes,and ketones,which are associated with the addition of spices.A total of 67 flavor compounds were detected in FVP,with key compounds influencing the overall flavor profile including(E,E)-2,4-nonadienal,(E)-2-octenal,1-octen-3-ol,linalool,eucalyptol,α-pinene,and hexanal.These primary flavor substances were derived from spices such as chili and ginger.Therefore,the co-fermentation of various vegetables,gingers and millet peppers with F.velutipes can significantly enhance the flavor components of FVP and improve its acceptability,with the ameliorative effect of spices being particularly pronounced.This study provides a theoretical reference for the industrial production of FVP.展开更多
The aroma volatiles of Flammulina filiformis(F.filiformis)had notably dynamic changes during various devel-oping stages.However,the dynamic fingerprints of the overall aroma volatiles during mushroom development remai...The aroma volatiles of Flammulina filiformis(F.filiformis)had notably dynamic changes during various devel-oping stages.However,the dynamic fingerprints of the overall aroma volatiles during mushroom development remained largely unknown in F.filiformis.The purpose of this study was to characterize the dynamic changes in the aroma volatiles of yellow cultivar F.filiformis using E-Nose,GC-MS/O,GC-IMS,and GC×GC-TOF MS.A total of 140 volatiles were characterized(about 59%by GC×GC-TOF MS).Phenylacetaldehyde,2-octenal,hexanal,nonanal,2,4-decadienal,β-citronellol,3-octanone,1-octen-3-one,2-methylpropyl butanoate,limonene,and 2-pentyl-furan were identified as key aroma compounds.The richness of odorants(numbers and concentrations)was most abundant during the initial stage of fruiting(with a fruity note).The concentrations of C8 volatiles and ketones gradually decreased before the mature stage,followed by a slight increase(with mushroom and sweet notes).An excellent correlation was observed between the changes in aroma attributes corresponding to odor-ants.Furthermore,the correlation between the volatile contents could be well explained by metabolic pathways(unsaturated fatty acids,β-oxidation of saturated fatty acids,and Ehrlich pathways for amino acids).Overall,this study provides insights into the metabolic pathways of volatiles potential for aroma quality enhancement in F.filiformis.展开更多
Modified dietary fiber has shown great application potential in the fields of nutrition,food science and health.The aim of this study is to investigate the modification of dietary fiber of Flammulina velutipes by extr...Modified dietary fiber has shown great application potential in the fields of nutrition,food science and health.The aim of this study is to investigate the modification of dietary fiber of Flammulina velutipes by extrusion and expansion technology and cellulase.The differences of gut microbiota,SCFAs(short-chain fatty acids)and lead ion stress between FDF(Dietary Fiber from Flammulina velutipes)and MFDF(Modified Dietary Fiber from Flammulina velutipes)were clarified in vitro fermentation.The results demonstrated that the extrusion-cellulase technology could effectively reduce the molecular weight of FDF,adjust the monosaccharide composition and change the micromorphology.In vitro microbial fermentation results showed that FDF and MFDF adjusted the composition of gut microbiota,increased excellent lead ion adsorption capacity of intestinal flora,promoted the production of acetic acid,propionic acid,and n-butyric acid,increased the presence of beneficial bacteria such as Macrophages,Bifidobacterium,Faecalibacterium,and Mitsuokella,and reduced the levels of harmful bacteria such as Escherichia Shigella and Salmonella.In comparison,MFDF also showed better lead ion adsorption capacity of intestinal flora,produced more SCFAs and more significant biomarkers,highlighting a potential gut prebiotic role.This study provides valuable data support for the modified application of innovative processing techniques to edible fungi and highlights the potential application of dietary fiber-related functional products to promote gut health.展开更多
文摘Aim To purify and characterize flammulin, a basic protein with anti-tumoractivities. Methods Ammonium sulfate, ethanol fractionation and column chromatography were used forseparation and purification. Electrophoretic analysis, amino acid analysis, and MS of flammulin werecarried out. Results Flammulin was purified to electrophoretic homogeneity and crystallized. With amolecular mass of 19891.13 Da, pI 8.9, λ_(max) = 276 - 278 nm, λ_(min) = 250 nm, flammulin wascharacterized by its lack of methionine. Fingerprint mapping of flammulin was determined by MALDI-MSfollowing in-gel protease digestion; no close matches were identified. Conclusion Flammulin waspurified to electrophoretic homogeneity, and its characteristics are discussed for the first time.
文摘The research made a conclusion on different production chains of Flammulina velutipes and proposed regeneration method for cultivating Flammulina velutipes. The results indicated that with saw dusts, bran and corn flour as culture medium, when dry materials in bags reached 360 g, 450 g Flammulina velutipes would be produced and biotransformation efficiency can be 125%-128%. Additionally, the cultivated Flammulina velutipes proves better in quality and longer in shelflife, and the source of raw materials is not confined in a specific region, showing a promising prospect.
基金the Fungus Medicine Research and Development-Innovation Team of Science and Technology in Sichuan Province,the Key Project of Deep Processing Research Positions Construction in Sichuan Province[No.Sichuan Agriculture(2009)75]Fungi Herbs Research and Development of Scientific and Technological Innovation in Sichuan Province Team,Second Five Breeding Research Project in Sichuan Province"Collection of Mushrooms Medicinal Quality Germplasm Resources and Breeding of New Materials"(No.2011nz0098-12-04)+2 种基金The Sichuan Province Microbial Resource Sharing Platform-Agricultural Microbiology Platform ProjectA Major Science And Technology Projects of Sichuan Province"Industrial Chain Integration of Key Technology Research and Industrialization Demonstration of Edibleand Medicinal Fungi Modern"The Project of Eight Technology Industries in Chengdu:the Key Technology Research and Application of Edible And Medicinal Mushroom With Deep Processing
文摘OBJECTIVE: To evaluate the antioxidant and immunomodulatory activities of a unique polysaccharide from the medicinal fungus Flammulina velutipes in vitro.METHODS: Using water extraction and alcohol precipitation, crude polysaccharides were obtained. After purification by DEAE-cellulose 52 ion exchange chromatography and Sephacryl S-300 HR gel filtration chromatography, High performance liquid chromatography equipped with evaporative light-scattering detector, Infrared radiation and Nuclear magnetic resonance were used to evaluate the structure of the polysaccharide. Its immunomodulatory activity was measured by examining the production of nitric oxide(NO) and cytokine secretion, and via lymphocyte proliferation experiments. Its effects on the scavenging activities of hydroxyl radical, superoxide anion and reducing power were also measured.RESULTS: A water-soluble polysaccharide, Flammulina velutipes polysaccharide I-A(FVP I-A), was obtained with a molecular mass of 8.14×104Da determined by high performance gel permeation chromatography. An in vitro antioxidant assay indicated that FVP I-A could scavenge hydroxyl radical, superoxide anion and possessed reducing power and could largely promote NO production and augment the interleukin-1β, interleukin-6, and tumor necrosis factor-α secretion by RAW264.7 macrophages(P<0.05). Moreover, FVP I-A could promote lymphocyte proliferation(P<0.05), and synergistically enhance the augmentation of the proliferation of mouse lymphocytes by concanavalin A and lipopolysaccharides(P<0.01, P<0.05).CONCLUSION: The FVP I-A obtained from Flammulina velutipes possessed antioxidant activity and could enhance non-specific and specific immune responses in vitro.
基金This research was jointly supported by the Special Fund for Agro-scientific Research in the Public Interest(201503137)Program of Creation and Utilization of Germplasm of Mushroom Crop of“111”Project(D17014)+1 种基金National-level International Joint Research Centre(2017B01011)and the Changchun Science and Technology Project(15SS11).
文摘Background:Flammulina velutipes stem waste(FVS)is the by-product of mushroom industry.The objectives of this study were to determine the available energy and amino acid digestibility of FVS fed to pigs,and to evaluate the effects of dietary FVS inclusion on growth performance,biochemical profile of serum,fecal short chain fatty acid(SCFA)concentration,carcass traits,meat quality,intestinal morphology and microflora of pigs.In Exp.1,twelve crossbred barrows with initial body weight(IBW)of 37.48±4.31 kg were randomly allotted to 2 dietary treatments,including a corn basal diet and an experimental diet containing 24.35%FVS.In Exp.2,twelve barrows fitted with an ileal T-cannula(IBW:32.56±1.67 kg)were randomly allotted to 2 dietary treatments,which included a N-free diet and an experimental diet containing 40.0%FVS.In Exp.3,ninety growing pigs(IBW:63.98±6.89 kg)were allotted to 1 of 3 treatment diets for 63 d,including a basal diet and 2 experimental diets with 2.5%and 5%FVS,respectively.Results:The digestible energy(DE)and metabolizable energy(ME)of FVS were 4.58 and 4.06 MJ/kg on dry matter basis,respectively,and the standardized ileal digestibility(SID)of indispensable AAs ranged from 17.50%to 59.47%.Pigs fed diets with 2.5%FVS showed no difference on average daily gain(ADG)and gain to feed ratio(G/F).Although dietary 5%FVS inclusion impaired apparent total tract digestibility(ATTD)of organic matter and gross energy,it elevated the SCFA concentration(P≤0.04)in gut and antioxidant capacity in serum.In addition,dietary FVS inclusion depressed the backfat thickness(P=0.03)in pigs.The longissimus dorsi muscle of pigs fed FVS revealed higher n-3 polyunsaturated fatty acid concentration and optimized fatty acid composition.Dietary 2.5%FVS inclusion also improved the intestinal development and health by increasing the villius height to crypt depth ratio(V/C)in jejunum(P<0.01),and promoting microbial diversity and beneficial microbiota proliferation.Conclusions:It is feasible to include moderate content of FVS as an unconventional fiber ingredient in diet of growingfinishing pigs.
基金supported by the National Natural Science Foundation of China(31471576)the Chongqing Science and Technology Commission,China(cstc2015shmszx80019)。
文摘The fresh postharvest golden needle mushroom(Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quality deterioration.Treatments with 1-methylcyclopropene(1-MCP) and polypropylene(PP) crispers were used to study the changes of lignification and softening of F. velutipes during storage. The main findings were as follows: the crisper packaging could effectively prolong the storage time of F. velutipes;either the 1-MCP treatment, crisper packaging or the combination of the two treatments could significantly inhibit the accumulation of lignin and the decreases in the contents of cellulose and pectin, and had certain inhibitory effects on the activities of enzymes involved in lignification and softening including phenylalanine ammonia-lyase(PAL), cinnamyl alcohol dehydrogenase(CAD), cellulase(Cx), pectin methylesterase(PME) and polygalacturonase(PG). Among them, the inhibitory effect of the crisper packaging was higher than the 1-MCP treatment, while the combination of the two treatments was the best. The results of transmission electron microscopy(TEM) and scanning electron microscopy(SEM) showed that the crisper packaging in combination with the 1-MCP treatment could effectively maintain the integrity and stability of the F. velutipes cellular structure and inhibit the emergence of plasmolysis to prevent cell membrane rupture. The transcription levels showed that the crisper packaging and the combination of the 1-MCP treatment and crisper packing could effectively affect the expression of genes for enzymes related to lignification and softening of F. velutipes. In conclusion, 1-MCP and PP crispers could delay the lignification and softening of F. velutipes during storage.
基金supported by the National Key R&D Program of China (2017YFD0400205)Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX19_1402)
文摘Soy protein isolate(SPI)is a commercial protein with balanced amino acids,while the poor solubility impedes its use in traditional foods.To overcome the problem,the complex coacervation of SPI/Flammulina velutipes polysaccharide(FVP)were investigated.Initial results revealed that the suitable amounts of FVP contributed to reducing the turbidity of SPI solution.Under electrostatic interaction,the formation of SPI/FVP coacervates were spontaneous and went through a nucleation and growth process.Low salt concentration(C_(NaCl)=10,50 mmol/L)led to an increase in the critical pH values(pHc,pHφ1)while the critical pH values decreased when C_(NaCl)≥100 mmol/L.The concentration of NaCl ions increased the content ofα-helix.With the increase of FVP,the critical pH values decreased and the content ofβ-sheet increased through electrostatic interaction.At SPI/FVP ratio of 10:1 and 15:1,the complex coacervation of SPI/FVP were saturated,and the coacervates had the same storage modulus value.SPI/FVP coacervates exhibited solid-like properties and presented the strongest storage modulus at C_(NaCl)=50 mmol/L.The optimal pH,SPI/FVP ratio and NaCl concentration of complex coacervation were collected,and the coacervates demonstrated a valuable application potential to protect and deliver bioactives and food ingredients.
基金supported by the State key research and development plan “Modern food processing and food storage and transportation technology and equipment” (2017YFD0400203)。
文摘Iron deficiency anemia(IDA)is a common nutritional problem, but traditional iron supplements cause many adverse reactions. Thus, the development of a novel iron supplement might be significant for the treatment of IDA. This study aimed to study the transport mechanism of Flammulina velutipes polysaccharide-iron complex(FVP1-Fe(Ⅲ))in Caco-2 cells and the therapeutic effect on IDA rats, as well as the influence on gut microbiota in vivo. These results showed that in vitro, the uptake of FVP1-Fe(Ⅲ)was mediated by sodium-dependent glucose transporter-1(SGLT1)and facilitated glucose transporter-2(GLUT2)and GLUT2 played a dominant function. The multidrug resistance-associated protein-2(MRP-2)was involved in the efflux of FVP1-Fe(Ⅲ)across the Caco-2 cells. In vivo, FVP1-Fe(Ⅲ)had a better restorative effect on blood parameters and iron status indicators in rats with IDA as compared with FeSO_4 and exerted this effect by downregulating the expression of hepcidin. FVP1-Fe(Ⅲ)could also regulate gut microbiota dysbiosis in iron deficiency rats by returning the relative abundance of gut microbiota to the normal level. Besides, as a dietary factor, vitamin C(vit C)could enhance the therapeutic effect of FVP1-Fe(Ⅲ). These present findings showed that FVP1-Fe(Ⅲ)could be exploited as a novel iron supplement to treat IDA.
文摘in this paper,effects of RE from different sources on the growth,development and endurance of Chinese kunming mice have been studied.The result indicates that the body and organ weights and endurance of the mice in group B(F.velutipes) are significantly increased over those in the control group(group E) after three weeks,and it also shows that the biological effects vary with the amount of RE in diet.Compared with group D(RE(NO3)3),group B has the same amount of RE in diet but the body and organ weights are much heavier,swimming time is increased by 28.6%,and the changes of blood sugar and serum lactic acid after swimming decrease notably.Thus,it can be found that F.velutipes rich in RE added in diet performs a positive function to promote the mouse growth,development and endurance,while the inorganic RE(NO3)3 fails on it,even inhibits their growth.
基金supported by the Special Funds for Scientific and Technological Achievement Transformation Project in Jiangsu Province(BA2021062).
文摘Flammulina velutipes(F.velutipes)polysaccharides were modified by ultrasound at the rated power of 150 W and 900 W.The monosaccharide composition,ultraviolet-visible,and Fourier transform infrared spectral characteristics of F.velutipes polysaccharides(FVP)and their ultrasonic modification products(U-FVPs)were determined.The protective effects of FVP and U-FVPs on human gastric mucosal cells GES-1 were confi rmed for the first time.The mole ratios of glucose and galactose were decreased and the mole ratio of mannose was increased after ultrasonic modification.Compared with the original FVP and the FVP modifi ed by ultrasound of 150 W(U-FVP1),the FVP modifi ed by ultrasound of 900 W(U-FVP2)could better prevent ethanol-induced damage to GES-1 cells.With increasing ultrasound intensity,the protective effect of FVPs on GES-1 cells was significantly enhanced by more effective prevention of intracellular reactive oxygen species(ROS)production and more promotion of expression of triglyceride factor 2(TFF2),prostaglandin E2(PGE2),epidermal growth factor(EGF),and transforming growth factorβ1(TGF-β1)mRNA.The ultrasonic modifi cation might be an effective way to develop novel F.velutipes polysaccharides that could effectively resist the gastric injury caused by excessive alcohol consumption.
文摘In present study, a cultivation experiment was performed on modified substrates for the Flammulina velutipes, which contains 0% (control group), 4.8% (S group), 9.6% (M group) and 14.4% (L group) of fermented apple pomace (FAP) substituting corncob on a dry matter basis. The pH of all substrates was maintained at the required level, although the pH of FAP was low (3.9). Addition of FAP affected the mycelial growth and full colonizing in test groups to a minor degree, but extended the period by one day in L group. The initiations of fruit bodies were extended in all FAP groups by one day, but there was a little difference in terms of total cultivation time duration among groups due to FAP groups showing raise of growth rates in later phase. The effect of FAP on fruit bodies yield was observed clearly: the yield has the positive correlation with increasing levels of FAP. Fruit bodies showed little difference concerning Brix degree, proximate composition, and organic acid profile among groups. In conclusion, it is suggested that FAP can be used as an alternative to corncobs as a F. velutipes substrates raw material.
基金Sponsored by the Shanghai Municipal Government Foundation(No.2015-5-1)Shanghai Engineering Technology Research Center of Edible Fungi(No.16DZ2281300)
文摘Flammulina velutipes is an edible fungus with the largest amount of factory-like cultivation yield in China. In this study,based on many years of cultivation experience, 2 kinds of factory-like high-yield cultivating techniques of F. velutipes in China were summarized. One way is bag cultivation, and the other way is bottle cultivation. The cultivation process of the 2 methods were introduced in detail, including mixing material, bagging or bottling, sterilization, inoculation, spawn running, and mushroom fruiting.
文摘Morphological and phylogenetic studies were carried out on the collected specimen of Flammulina yunnanensis.A detailed morphological description along with field images and ITS(internal transcribed spacer region)sequence analyses suggested that the collected specimen is F.yunnanensis.It has a hymeniform suprapellis with clavate-shaped terminal elements without ixohyphidia which is a distinguishing feature amongst other species of the genus Flammulina.Flammulina yunnanensis is recorded for the first time in India.
基金supported by Edible Mushroom Resources Exploitation and the Key Technology Development in Efficient Processing(2018YFD0400200)the Central Guidance on Local Science and Technology Development Project of Liaoning Province(2021JH5/10400011)High-end Talent Introduction Fund of Shenyang Agricultural University(SYAU20160003).
文摘In order to establish a comprehensive food quality evaluation method,2 mathematical modeling evaluation methods were applied(grey system and entropy weight method).The experimental material was Flammulina velutipes feet(FVF).The by-product of F.velutipes was divided into 3 equal portions for frying,and the resulting fried FVF(FFVF)were evaluated.Based on the ranking of 50 people's food attribute preferences,grey relational analysis(grey system)was used for subjective evaluation.The results showed that people's preference ranking for the 3 parts was:lower>middle>upper.The entropy weight method was then used to verify the results based on the FFVF nutritional indexes(total sugars,protein and dietary fiber)and flavor indexes(flavor amino acids,flavor 5'-nucleotides and electronic tongue flavor score).The validation results were lower>middle>upper,which was consistent with the subjective evaluation results,suggesting the lower part of FVF was more suitable for the frying process.In conclusion,values of different parts of FFVF were rated,which provided a new processing method for the utilization of F.velutipes by-products.It also provided a novel means for the evaluation of processed products in food engineering.
基金supported by the Zhongyuan Science and Technology Innovation Leading Talents Project(224200510019)the Key Research and Development and Promotion Project of Henan Province(222102110320).
文摘To augment the flavor components of Flammulina velutipes pickles(FVP)and enhance its acceptability,F.velutipes were co-fermented with various raw materials(cabbages,cowpeas,radishes,millet peppers,gingers,Sichuan peppercorns)using lactic acid bacteria(LAB).This article investigated the fermentation characteristics of LAB on FVP,and both single LAB strains and composite LAB strains suitable for the fermentation of FVP were screened.The organic acids,flavor nucleotides,and free amino acids in the FVP were quantified using high-performance liquid chromatography(HPLC)with external standards.Additionally,the flavor compounds of the FVP were analyzed and identified using headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),an electronic tongue,and an electronic nose.The results indicated that the LAB suitable for fermenting FVP were Lactobacillus plantarum,Lactobacillus casei,and Lactobacillus rhamnosus,with an optimal combination ratio of 2:1:3.Lactic acid,acetic acid,citric acid,and pyruvic acid among organic acids exert a positive influence on the overall flavor profile of FVP.The relatively high contents of arginine and alanine among free amino acids may contribute positively to the taste of FVP.The electronic tongue analysis reveals that the primary flavor differences among the four groups of FVP are attributed to acidity and bitterness,which show a strong positive correlation with sensory evaluation scores.The electronic nose analysis identifies the main dif-ferential compounds among the four groups of FVP as terpenes,sulfur compounds,and alcohols,aldehydes,and ketones,which are associated with the addition of spices.A total of 67 flavor compounds were detected in FVP,with key compounds influencing the overall flavor profile including(E,E)-2,4-nonadienal,(E)-2-octenal,1-octen-3-ol,linalool,eucalyptol,α-pinene,and hexanal.These primary flavor substances were derived from spices such as chili and ginger.Therefore,the co-fermentation of various vegetables,gingers and millet peppers with F.velutipes can significantly enhance the flavor components of FVP and improve its acceptability,with the ameliorative effect of spices being particularly pronounced.This study provides a theoretical reference for the industrial production of FVP.
基金supported by the Agricultural science and technology project of Shanghai 2021“Science and Technology Innovation Action Plan”(21N11900300).
文摘The aroma volatiles of Flammulina filiformis(F.filiformis)had notably dynamic changes during various devel-oping stages.However,the dynamic fingerprints of the overall aroma volatiles during mushroom development remained largely unknown in F.filiformis.The purpose of this study was to characterize the dynamic changes in the aroma volatiles of yellow cultivar F.filiformis using E-Nose,GC-MS/O,GC-IMS,and GC×GC-TOF MS.A total of 140 volatiles were characterized(about 59%by GC×GC-TOF MS).Phenylacetaldehyde,2-octenal,hexanal,nonanal,2,4-decadienal,β-citronellol,3-octanone,1-octen-3-one,2-methylpropyl butanoate,limonene,and 2-pentyl-furan were identified as key aroma compounds.The richness of odorants(numbers and concentrations)was most abundant during the initial stage of fruiting(with a fruity note).The concentrations of C8 volatiles and ketones gradually decreased before the mature stage,followed by a slight increase(with mushroom and sweet notes).An excellent correlation was observed between the changes in aroma attributes corresponding to odor-ants.Furthermore,the correlation between the volatile contents could be well explained by metabolic pathways(unsaturated fatty acids,β-oxidation of saturated fatty acids,and Ehrlich pathways for amino acids).Overall,this study provides insights into the metabolic pathways of volatiles potential for aroma quality enhancement in F.filiformis.
基金supported by Special Funds for Scientific and Technological Achievement Transformation Project in Jiangsu Province(BA2021062)A Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)Postgraduates’research and practice Innovation Plan of Jiangsu Province in 2024(KYCX24_0943).
文摘Modified dietary fiber has shown great application potential in the fields of nutrition,food science and health.The aim of this study is to investigate the modification of dietary fiber of Flammulina velutipes by extrusion and expansion technology and cellulase.The differences of gut microbiota,SCFAs(short-chain fatty acids)and lead ion stress between FDF(Dietary Fiber from Flammulina velutipes)and MFDF(Modified Dietary Fiber from Flammulina velutipes)were clarified in vitro fermentation.The results demonstrated that the extrusion-cellulase technology could effectively reduce the molecular weight of FDF,adjust the monosaccharide composition and change the micromorphology.In vitro microbial fermentation results showed that FDF and MFDF adjusted the composition of gut microbiota,increased excellent lead ion adsorption capacity of intestinal flora,promoted the production of acetic acid,propionic acid,and n-butyric acid,increased the presence of beneficial bacteria such as Macrophages,Bifidobacterium,Faecalibacterium,and Mitsuokella,and reduced the levels of harmful bacteria such as Escherichia Shigella and Salmonella.In comparison,MFDF also showed better lead ion adsorption capacity of intestinal flora,produced more SCFAs and more significant biomarkers,highlighting a potential gut prebiotic role.This study provides valuable data support for the modified application of innovative processing techniques to edible fungi and highlights the potential application of dietary fiber-related functional products to promote gut health.
