內(nèi)容: Animal meat is one of the major, high-quality protein sources in human food. The rapid economic development is accompanied by increasing demand for meat, which puts pressure on the global meat supply but also gives room for the development of the meat substitute market. Edible mushrooms are high in protein, rich in nutrients, and do not require large amounts of land for cultivation, making them an ideal raw material for the production of meat analogues. This paper introduces the nutritional properties of edible mushrooms from 4 perspectives: nutrients, active ingredients, allergens and flavor-presenting substances, and summarizes their unique nutritional advantages by comparing them with animal meat and plant-based meat analogue, and finally analyzes the industrialization development situation of edible mushroom protein meat analogues in China and abroad. In conclusion, edible mushrooms are very suitable for making meat analogues and are expected to become another major raw material after beans, cereals and other plant-based meat raw materials. The edible mushroom industry will have a promising future.

內(nèi)容: Edible Mushrooms have been valued as a valuable food source due to its nutritional and medicinal characteristics. Edible mushrooms contain various bioactive components such as proteins, polyunsaturated fatty acids, polysaccharides, dietary fibers, amino acids, vitamins, and minerals. They have essential health effects, such as antioxidant, antimicrobial, immune-stimulatory, and anticancer, cholesterol-lowering properties. Because of their nutritional and medicinal benefits, mushrooms have become increasingly popular in recent years all over the world. Mushrooms were considered immortality plants in Ancient Egypt and were given to mankind by the god Osiris. Mushrooms were declared a delicacy reserved only for Egyptian nobility due to their distinct flavor. The current study focuses on the common species of edible mushrooms in Egypt and their different bioactive ingredients, nutritional values and the health benefits.

內(nèi)容: Edible mushroom polysaccharides, as one of the main biological activities of mushrooms, have anti-tumour, anti-inflammatory, antioxidant, immune regulation and other functions. Especially because of its anti-tumour and immunomodulatory activity, it has been used in the clinical treatment of various diseases. Recent studies have focused on mushroom polysaccharides’ functional properties, which may be related to their chemical structures. This review aims to clarify the biological activity of edible mushroom polysaccharides and their medicinal potential in human health and to reveal the relationship between chemical structure and the biological activity of edible mushroom polysaccharides.

內(nèi)容: In this paper, a method for rapid detection of cordycepin in food was established based on surface-enhanced Raman spectroscopic analysis method. The surface-enhanced Raman substrates were screened and the Raman detection conditions and sample pretreatment methods were optimized. The optimal substrate was gold nanocolloid, and the optimal detection conditions were as follows: the addition amount of gold nanocolloid was 200 μL of gold nanocolloid and the sample addition amount was 5 μL. Under the optimal conditions, the detection limit of cordycepin was 1 mg/L, and the sample pretreatment was performed by methanol extraction. Based on the established surface-enhanced Raman spectroscopy (SERS) method, cordycepin in two Cordyceps militaris was detected, which confirmed the practical application of this method.

內(nèi)容: In this paper, the extraction process of pressure shear assisted Auricularia auricula polysaccharide (PS-AAP) was optimized through the comprehensive scoring method and orthogonal test. The highest comprehensive score (90.70) was obtained under a 1:70 (m/V) solid-liquid ratio, 110 °C reaction temperature, 60 min reaction time and 1.0 MPa reaction pressure. Compared to AAP prepared by water bath (WB-AAP), PS-AAP led to a higher extraction efficiency and decreased the relative molecular weight. In addition, Fourier-transform infrared spectroscopy (FT-IR) analysis showed that pressure shear assisted did not change the polysaccharide structure. Scanning electron microscope showed that PS-AAP was smaller and more broken by pressure shear assisted. Furthermore, the ratio of glucose to mannose in PS-AAP was relatively higher than in WB-AAP, which also proved that PS-AAP had certain antioxidant and hypoglycemic activities. Compared with WB-AAP, the inhibition of α-glucosidase and α-amylase activity of PS-AAP increased by 11.37% and 24.43%, respectively. These results revealed that PS-AAP has the poten-tial value of being a antioxidant and hypoglycemic agent.

內(nèi)容: An acidic extracellular polysaccharide (EPS) was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method. Sulfated derivative of EPS (S-EPS) was gained by chlorosulfonic acid-pyridine method and the conditions were as follows: pyridine as the reaction solvent, temperature 80 °C, and reaction time 90 min. The chemical structure and chain conformation of EPS and S-EPS were characterized by FT-IR, NMR and size exclusion chromatography (SEC) coupled with multi-angle laser light scattering (MALLS) detection.. FT-IR spectra indicated the sulfated group was linked to the polymer. The EPS mainly consists of mannose, glucose and glucuronic acid, and the glycosidic bond type is mainly (1→4)-linked and (1→6)-linked. C6 and C2 were substituted by sulfate groups. The EPS was degraded into smaller molecular weight (Mw) polysaccharides with the larger molecular size (Rg) after sulfation and S-EPS has better hydrophilicity. Moreover, the sulfated derivative S-EPS was found to have a better scavenging ability on hydroxyl radicals than EPS. It proved that the chemical modification of S. rugosoannulata polysaccharides by sulfation effectively enhanced their antioxidant activity.

內(nèi)容: The characteristic flavor of the enzymatic hydrolysate of Lentinus edodes, which was involved in the Maillard reaction by xylose, fructose, glucose, sucrose, mannose, maltose, vitamin C (VC) and L-arabinose, was determined and analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS). The characteristic flavor fingerprints of Maillard reaction products (MRPs) of L. edodes enzymatic hydrolysate were constructed. The differences in the characteristic flavors of Maillard reaction with different reducing sugars and VC were compared. The main characteristic flavor, characteristic peak, characteristic marker substance and content were determined, a principal component analysis (PCA) of volatile organic compounds (VOCs) was carried out. The results showed that there were 42 kinds of monomers and some dimers of volatile compounds in the samples including 17 aldehydes, 5 alcohols, 7 ketones, 2 esters, 2 acids, 7 other compounds and 2 ethers. The volatile VOCs of the sample with added sucrose, VC and L-arabinose were significantly higher than those of the enzymatic hydrolysate of L. edodes. After the Maillard reaction, the flavor of the hydrolysate was significantly improved, and the main components changed significantly.

內(nèi)容: This study sought to investigate whether Ganoderma lucidum polysaccharide (GLP) has a protective effect on lipopolysaccharide (LPS)-induced inflammatory injury to mammary epithelial HC-11 cells and to characterize the mechanism involved. Cell viability was assessed using the cell counting kit 8 (CCK-8) method, tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and IL-1β levels were measured by enzyme linked immunosorbent assay (ELISA), and IκBa, p65 NF-κB and STAT3 mRNA were determined using quantitative reverse transcription PCR (qRT-PCR), p65 and STAT3 protein expression were determined using Western blotting, respectively. GLP was shown to inhibit LPS-induced TNF-α, IL-6, and IL-1β production (P < 0.01 or P < 0.05), GLP was also shown to increase IκBα mRNA expression (P < 0.01), decrease p65 and STAT3 mRNA expression (P < 0.01 or P < 0.05), and decrease p-p65, p65, p-STAT3, and STAT3 protein expression in breast epithelial cells (P < 0.01 or P < 0.05). The findings suggest that GLP inhibits nuclear factor kappa-B (NF-κB) and signal transducers and activators of transcription (STAT) signaling by preventing IκBα degradation and p65 and STAT3 phosphorylation. This results in lower LPS-induced TNF-α, IL-6, and IL-1β production and prevents inflammatory cell injury.

內(nèi)容: The purpose of this study was to evaluate the obesity preventing or relieving effect of insoluble dietary fiber (IDF) from Pleurotus eryngii through its modulations on intestinal microbiota. The IDF was extracted and structurally characterized through Fourier transform infrared spectroscopy (FT-IR), X-ray and thermogravimetric (TG) analysis. The mice for in vivo experiments were divided into obesity preventing group (feeding high-fat diet while gavage IDF simultaneously) and obesity relieving group (IDF intervention after the establishment of the obese model) to evaluate its hypolipidemic effect. The yield of P. eryngii IDF extracts was 56.49% (on P. eryngii dry weight base) with IDF content of 85.15% in the extracts. The in vivo results showed that the body weight of the obesity-preventing groups was still increasing after intervention with IDF, but the growth rate was lowered, and the abnormal lipid metabolism and inflammation syndromes were alleviated; the acetic acid content of the medium and low dose dietary fiber intervention groups was significantly higher than that of the normal group, and the structure of the intestinal flora was improved. The mice weight from the obesity-relieving group decreased significantly. The abnormal lipid metabolism and inflammation were alleviated. In conclusion, The IDF intervention decreased the abnormal lipid metabolism and inflammation in both obesity-preventing and relieving experiments. The intestinal flora structure was obviously improved. P. eryngii IDF is a good candidate as hypolipidemic agent.

內(nèi)容: As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB were conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, and soluble protein. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids, and total 5’-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times that of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for F. velutipes cultivation substrate.