[Objective] The paper was to study the antagonistic effect of Russula virescens （Schaeff.） Ft. against Bortrytis cinerea. [Method] Using the confrontation culture method, the antagonistic effect of mycelium, ferment...[Objective] The paper was to study the antagonistic effect of Russula virescens （Schaeff.） Ft. against Bortrytis cinerea. [Method] Using the confrontation culture method, the antagonistic effect of mycelium, fermentation broth and mycelial extract of R. virescens against B. cinerea was studied. [Result] The antagonistic ef- fect of R. vivesscens against B. cinerea was mainly manifested as hyperparasitism of mycelium and inhibition effect of metabolites. The inhibition rate of confrontation growth was between 46.9% and 52.3%, and hyperparasitism phenomenon was obvi- ous. The fermentation broth of R. virescens cultured by PDB medium had the strongest growth inhibition effect, and the growth inhibition rate against B. cinerea was the highest of 61.59%. The thermal stability of fermentation broth was good, the mycelial extract of R. virescens had no inhibition effect against the growth of B. cinerea. [Conclusion] The study provided theoretical basis for subsequent differentiation and drug sensitivity of B. cinerea.展开更多
new aristolane sesquiterpenoid named rulepidol was isolated from the fruiting body of Russula lepida Fr. Its structure was elucidated as (1a alpha ,5 alpha ,7 alpha ,7a alpha, 7b alpha)-1, 1a,4,5,6,7,7a, 7b-octahydro-...new aristolane sesquiterpenoid named rulepidol was isolated from the fruiting body of Russula lepida Fr. Its structure was elucidated as (1a alpha ,5 alpha ,7 alpha ,7a alpha, 7b alpha)-1, 1a,4,5,6,7,7a, 7b-octahydro-5-hydroxy-1,1,7,7a-tetramethyl-5H-cyclopropa [alpha] naphthalen-2-one mainly by 1D and 2D-NMR techniques.展开更多
A new compound, lepida acid A 1, has been isolated from the fruiting bodies of Basidiomycetes Russula lepida. Its structure was elucidated by spectral methods.
Russula vinosa Lindblad(R.vinosa Lindblad)is a nutrient-rich wild edible fungus,abundant in car-bohydrates.In this study,two polysaccharides(Russula polysaccharides extracted from 1%KOH(RP-1)and Russula polysaccharide...Russula vinosa Lindblad(R.vinosa Lindblad)is a nutrient-rich wild edible fungus,abundant in car-bohydrates.In this study,two polysaccharides(Russula polysaccharides extracted from 1%KOH(RP-1)and Russula polysaccharides extracted from 5%KOH(RP-5))were extracted from Russula fruit bodies using KOH-graded extraction technology.The molecular weights of RP-1 and RP-5 were 187000 and 97300 u,respectively.Their glycosyl compositions(galactose꞉glucose꞉xylose꞉mannose,i.e.,Gal꞉Glu꞉Xyl꞉Man)were 0.27:1.00:0.01:0.16 for RP-1 and 0.12:1.00:0.03:0.19 for RP-5.Nuclear magnetic resonance(NMR)analysis revealed that the main structural component of RP-1 was→3,6)-β-d-Glu p-(1→,with a→6)-β-d-Glu p-(1→residue linked at sites 1 and 6,and a→3)-β-d-Glu p-(1→residue linked at sites 3.The RP-5 shared this structure with an additional→4)-β-d-Man p-(1→residue attached to the→3)-β-d-Glu p-(1→.Phagocytosis assay demonstrated that RP-5,with a lower molecular weight,lower galactose content,and higher xylose and man-nose content,enhanced RAW 264.7 cell phagocytic activity by 121.04%,outperforming RP-1,which showed a 42.15%increase at the same concentration of 600𝜇g/mL.Furthermore,both RP-1 and RP-5 reduced the release of inflammatory factors and induced the nuclear translocation of the nuclear transcription factor-𝜅B(NF-𝜅B)pathway in RAW 264.7 cells.This study provided insights into the structural characteristics and immunomodulatory properties of Russula polysac-charides,offering potential for further applications in bioactive compound development.展开更多
Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vinegar from...Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vinegar from a wild edible mushroom, Russula delica Fr., using microwave-assisted enzymatic hydrolysis extraction. The nutritional composition, bioactivities, microbial quality, and volatile compounds were analyzed in the production process and final vinegar product. Sugar syrup as total soluble solids (TSS) and total phenolic content (TPC) were extracted from mushroom powder using commercial enzymes and yielded 5.60 ± 0.10°Brix and 7.01 ± 0.06 mg GAE/g substrate, respectively. The extracted syrup was rich in amino acids such as aspartic and glutamic acid, with glucose as the main type of sugar. Maximum alcohol content at 10.95 ± 0.21% (w/v) with 1.28 ± 0.23 mg GAE/mL TPC was obtained from Saccharomyces cerevisiae fermentation after 21 days, while highest acetic acid was obtained at 5.60 ± 0.42% w/v with 1.87 ± 0.14 mg GAE/mL of TPC content and 74.85 ± 1.24% of DPPH radical scavenging activity after surface fermentation using Aceto-bacter aceti TISTR 354. Thirteen volatile compounds, including acids, alcohols, and aldehydes, were found in the wild edible mushroom vinegar, contributing to the unique aroma of the product. This study presented the first report on the analysis of vinegar from a wild edible mushroom, R. delica Fr. which showed high nutritional value, antioxidant activity and volatile compounds, with the potential for future commercial production.展开更多
基金Supported by Applied Foundation Project of Science and Technology Department of Sichuan Province (2008JY0021-2)~~
文摘[Objective] The paper was to study the antagonistic effect of Russula virescens （Schaeff.） Ft. against Bortrytis cinerea. [Method] Using the confrontation culture method, the antagonistic effect of mycelium, fermentation broth and mycelial extract of R. virescens against B. cinerea was studied. [Result] The antagonistic ef- fect of R. vivesscens against B. cinerea was mainly manifested as hyperparasitism of mycelium and inhibition effect of metabolites. The inhibition rate of confrontation growth was between 46.9% and 52.3%, and hyperparasitism phenomenon was obvi- ous. The fermentation broth of R. virescens cultured by PDB medium had the strongest growth inhibition effect, and the growth inhibition rate against B. cinerea was the highest of 61.59%. The thermal stability of fermentation broth was good, the mycelial extract of R. virescens had no inhibition effect against the growth of B. cinerea. [Conclusion] The study provided theoretical basis for subsequent differentiation and drug sensitivity of B. cinerea.
文摘new aristolane sesquiterpenoid named rulepidol was isolated from the fruiting body of Russula lepida Fr. Its structure was elucidated as (1a alpha ,5 alpha ,7 alpha ,7a alpha, 7b alpha)-1, 1a,4,5,6,7,7a, 7b-octahydro-5-hydroxy-1,1,7,7a-tetramethyl-5H-cyclopropa [alpha] naphthalen-2-one mainly by 1D and 2D-NMR techniques.
文摘A new compound, lepida acid A 1, has been isolated from the fruiting bodies of Basidiomycetes Russula lepida. Its structure was elucidated by spectral methods.
基金supported by the National Key Research and Development Program of China(No.2022YFD2200804).
文摘Russula vinosa Lindblad(R.vinosa Lindblad)is a nutrient-rich wild edible fungus,abundant in car-bohydrates.In this study,two polysaccharides(Russula polysaccharides extracted from 1%KOH(RP-1)and Russula polysaccharides extracted from 5%KOH(RP-5))were extracted from Russula fruit bodies using KOH-graded extraction technology.The molecular weights of RP-1 and RP-5 were 187000 and 97300 u,respectively.Their glycosyl compositions(galactose꞉glucose꞉xylose꞉mannose,i.e.,Gal꞉Glu꞉Xyl꞉Man)were 0.27:1.00:0.01:0.16 for RP-1 and 0.12:1.00:0.03:0.19 for RP-5.Nuclear magnetic resonance(NMR)analysis revealed that the main structural component of RP-1 was→3,6)-β-d-Glu p-(1→,with a→6)-β-d-Glu p-(1→residue linked at sites 1 and 6,and a→3)-β-d-Glu p-(1→residue linked at sites 3.The RP-5 shared this structure with an additional→4)-β-d-Man p-(1→residue attached to the→3)-β-d-Glu p-(1→.Phagocytosis assay demonstrated that RP-5,with a lower molecular weight,lower galactose content,and higher xylose and man-nose content,enhanced RAW 264.7 cell phagocytic activity by 121.04%,outperforming RP-1,which showed a 42.15%increase at the same concentration of 600𝜇g/mL.Furthermore,both RP-1 and RP-5 reduced the release of inflammatory factors and induced the nuclear translocation of the nuclear transcription factor-𝜅B(NF-𝜅B)pathway in RAW 264.7 cells.This study provided insights into the structural characteristics and immunomodulatory properties of Russula polysac-charides,offering potential for further applications in bioactive compound development.
基金supported by The Science,Research and Innovation Promotion Funding(TSRI)(Grant no.FRB660012/0168)through a block grant managed under the Rajamangala University of Technology Thanyaburi(FRB66E0612G.2).
文摘Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vinegar from a wild edible mushroom, Russula delica Fr., using microwave-assisted enzymatic hydrolysis extraction. The nutritional composition, bioactivities, microbial quality, and volatile compounds were analyzed in the production process and final vinegar product. Sugar syrup as total soluble solids (TSS) and total phenolic content (TPC) were extracted from mushroom powder using commercial enzymes and yielded 5.60 ± 0.10°Brix and 7.01 ± 0.06 mg GAE/g substrate, respectively. The extracted syrup was rich in amino acids such as aspartic and glutamic acid, with glucose as the main type of sugar. Maximum alcohol content at 10.95 ± 0.21% (w/v) with 1.28 ± 0.23 mg GAE/mL TPC was obtained from Saccharomyces cerevisiae fermentation after 21 days, while highest acetic acid was obtained at 5.60 ± 0.42% w/v with 1.87 ± 0.14 mg GAE/mL of TPC content and 74.85 ± 1.24% of DPPH radical scavenging activity after surface fermentation using Aceto-bacter aceti TISTR 354. Thirteen volatile compounds, including acids, alcohols, and aldehydes, were found in the wild edible mushroom vinegar, contributing to the unique aroma of the product. This study presented the first report on the analysis of vinegar from a wild edible mushroom, R. delica Fr. which showed high nutritional value, antioxidant activity and volatile compounds, with the potential for future commercial production.
