Comparison of Protein and Amino Acids in the Extracts of Two Edible Mushroom, <i>Pleurotus sajor-caju</i>and <i>Schizophyllum commune</i>

This study was undertaken to determine total protein (%) and profiles of amino acid and made comparison between the aqueous and organic solvent extracted mushroom. Extraction was made from two edible, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) types of mushrooms. Four types of solvents were used for the extraction include 100% aqueous, 50% ethanol, 50% methanol and 50% acetone. True protein of mushroom extract was analyzed with colorimetric Lowry method and amino acids were determined by using high-performance liquid chromatograph (HPLC). The range of 1.06% to 3.43% and 1.30% to 2.17% total protein value were obtained in the extracts of P. sajor-caju and S. commune respectively, while the highest total protein of 3.43% was determined in aqueous extracted P. sajor-caju mushroom. The amount of total amino acids of S. commune and P. sajor-caju were in the range of 308.65 mg/g to 443.84 mg/g and 172.52 mg/g to 400.76 mg/g, respectively. The highest content of 443.84 mg/g total amino acids and 77.08 mg/g of essential amino acids were obtained in the aqueous extracted Schizophyllum commune. On the other hand the total content of essential amino acids (EAA). Essential amino acid of both mushrooms was dominated by leucine along with threonine and alanine, but the highest contents were determined from the extract of Schizophyllum commune. Aqueous extraction was effective in both types of mushroom for the protein components as well essential amino acids compared to other organic solvents that were used in extraction process in this study.

Antioxidant Properties and Antimicrobial Activity in the Extracts of Two Edible Mushroom, Pleurotus sajor caju and Schizophyllum commune

Extracts of two edible mushrooms, Pleurotus sajor-caju (commercial) and Schizophyllum commune (wild) were used to compare the antioxidant and antimicrobial properties. Aqueous and three types of organic solvents, like 50% of ethanol, methanol and acetone extracts were used in trial. DPPH scavenging activity in P. sajor-caju extract was determined in the range of 53.13% to 85.08%, whereas extracts of S. commune were observed in the range of 54.11% to 97.19% at a concentration of 5 mg/ml. The highest DPPH scavenging activity of 97.19% was observed in ethanol extract of S. commune (97.19%), higher than butyl hydroxytoluene (BTH). Half effective concentration (EC50) in extracts of P. sajor-caju was found in the range of 1.47 to 4.23 mg/ml and that of S. commune in the range of 1.52 to 4.52 mg/ml. The reducing power of P. sajor caju aqueous concentration extract was found to be the closest of 3.353 (700 nm) that of antioxidant activity to BHT (3.445) at 2 mg/ml concentration. The best reducing power EC50 was obtained in P. sajor caju aqueous extract (0.09 mg/ml), but in S. commune with acetone extract (0.22 mg/ml). Minimum inhibition concentration (MIC) was compared in extracts of mushrooms in various Vibrio species. All extracts were able to inhibit V. harveyi growth with MIC of lower than 1.25 mg/ml. In aqueous and methanol extracts of current study showed that bacteria inhibition activity occurred at the concentration of P. sajor-caju was able to act as reducing agent as functional as the commercial antioxidant agent, BHT. Crude extracts of P. sajor-caju and S. commune were observed to contain antibacterial potential against these mentioned Vibrio bacteria.

Purification of β-Glucan of Oyster Mushroom (Pleurotus pulmonarius) and Its Application in Model Food

Mushrooms are recognized as sources of β-glucan. The aim of this study was to purify β-glucan from oyster mushrooms (Pleurotus pulmonarius) by alkaline extraction. The extracted β-glucan was added to a cracker recipe and the sensory, physical and estimated glycemic index of the final product were evaluated. Optimum extraction parameters were determined to be 80˚C, 90 minutes and 30% KOH. The β-glucan crackers had a glycemic index ranging from 88.07 to 67.32, while glucose had a glycemic index of 100. Based on the sensory study, it can be concluded that crackers enriched with β-glucan and possessing functional qualities may meet consumer expectations.

基于主成分分析的聚乙烯醇-金针菇水提取物复合膜制备、表征与保鲜应用

为开发新型食品包装膜,提高金针菇资源化利用水平,以可降解的聚乙烯醇(PVA)和金针菇水提取物共混制备PVA-金针菇水提取物复合膜。以拉伸强度、断裂延伸率、耐水性系数、厚度、不透明度及水蒸气透过系数等复合膜物理性能参数,研究PVA添加量、2-乙酰柠檬酸三乙酯(ATEC)添加量、金针菇水提物添加量、干燥时间和干燥温度对复合膜物理性能的影响;采用主成分分析法对复合膜性能进行综合评价;并结合响应面分析法,建立了PVA-金针菇水提取物复合膜制备的多元二次回归方程模型,优化了复合膜制备条件,并研究了复合膜在20℃条件下对草莓贮藏期间(6 d)褐变度、失重率、维生素C、丙二醛等保鲜指标的影响。研究结果表明,PVA添加量4.0 g、ATEC添加量4.0 g、金针菇水提物添加量3.9 g、干燥温度62℃,干燥时间3.5 h为最佳制备条件,所得复合膜拉伸强度为31.76±0.50 N/cm^(2)、断裂延伸率为97.99%±0.25%、水蒸气透过系数为1.44×10^(-9)±1.53×10^(-11) g·mm/m^(2)·h·kPa、耐水性系数为549.14±0.94 s/mm、膜厚度为0.062±0.002 mm、不透明度为20.97±0.39,物理性能综合得分为102.25±0.16,与模型预测结果的相对误差为0.57%。红外光谱、扫描电子显微镜、X射线衍射分析表明复合膜结构完整,金针菇水提取物与基质相容性较好,并以氢键结合。通过草莓贮藏期间褐变度、失重率、维生素C以及丙二醛的测定,制备的复合膜显示出较好的保鲜效果。

黄牛肝菌多糖提取纯化及结构表征

多糖广泛存在于植物、动物和微生物细胞中,越来越多研究证实多糖具有多种生物活性,在食品、医药等领域中得到了广泛应用。食用菌多糖因其独特的生物活性、低细胞毒性和生物安全性而备受关注。选用富含多糖物质的黄牛肝菌进行多糖的提取和组成结构研究。采用两种常用提取方法(热水提取和碱提取法)进行纵向提取黄牛肝菌多糖,通过Sevage法除蛋白后,得到两种不同的多糖组分,将其分别命名为BM-a(M_(w)=3.92×10^(6)Da)、BM-b(M_(w)=6.43×10^(4)Da)。通过苯酚-硫酸法、红外检测、刚果红实验和单糖组成分析进行组成和结构表征。结果表明,BM-a总碳水化合物含量高于BM-b,达到了92%,BM-a和BM-b均是以葡萄糖为结构单元的中性多糖。

蘑菇多糖生物活性及提取研究进展

蘑菇在全球广泛分布,可食种类多,食用历史悠久,在饮食结构中占据重要地位。蘑菇多糖是蘑菇重要的活性物质之一,蘑菇多糖具有抗氧化、抗肿瘤、抗炎、降血糖、降血脂、免疫调节、保肝护肝、调节肠道菌群、美容等功效。本综述总结国内外相关研究文献,主要阐述了蘑菇多糖的相关生物活性和提取方法,以及不同提取方法对多糖活性的影响研究现状,并对蘑菇多糖的进一步研究作出了展望,旨在为蘑菇多糖的研究提供理论参考。

响应面法优化秀珍菇多糖提取工艺及初步结构分析

为研究秀珍菇多糖的最优提取工艺及初步结构,以新鲜秀珍菇子实体为原料,在单因素试验基础上,以多糖含量和铁还原力为指标,采用响应面试验优化秀珍菇多糖的提取工艺,利用红外光谱、扫描电镜对其结构进行初步分析,并进行热稳定性分析。结果表明,秀珍菇多糖最优水提工艺条件为:浸提时间3.2 h、提取次数2次、浸提温度90℃、液料比20 mL/g,在此条件下秀珍菇多糖含量的预测值为53.02 mg/g,实测值53.98 mg/g,铁还原力值0.634,实测结果与预测值符合良好。结构分析表明,秀珍菇多糖为吡喃糖构型的多糖,立体结构疏松、表面光滑、质地坚硬,在所测试的温度范围内,即300℃以内没有解体,热稳定性较好。本研究优化了秀珍菇多糖的提取工艺,经初步官能团分析确认其为多糖构型,为后续秀珍菇多糖功能性物质的开发研究提供了理论依据。

香菇速溶调味品研制与评价

香菇作为重要的食用菌之一,因其风味独特、营养丰富,深受消费者喜爱。但是目前香菇精深加工仍然存在产品种类单一的问题。针对上述问题,本文主要研究了香菇可溶性固形物的热水浸提工艺及速溶调味产品的开发,以提高香菇的综合利用价值。

海鲜菇多糖提取工艺优化及抗氧化性分析

文章以海鲜菇多糖提取过程为研究对象,对海鲜菇多糖提取工艺进行优化分析,确定提取工艺条件为提取温度89.85℃、提取时间2.45 h、提取液料比38.17∶1,海鲜菇多糖含量达到10%。当海鲜菇多糖溶液浓度为5 mg/mL时,对DPPH自由基清除率可达到87%,对羟基自由基清除率可达到78%,表明海鲜菇多糖具有较强的抗氧化活性。

响应面法优化发酵猴头菇多糖提取工艺研究

为了考察益生菌发酵真菌产水溶性多糖的最佳提取工艺,以猴头菇为原料,格氏乳杆菌为发酵菌株,以发酵猴头菇多糖提取率为指标,研究了发酵时间、发酵温度以及接菌量对发酵猴头菇多糖提取率的影响。本研究利用水提醇沉提取法,在单因素实验的基础上,采用响应面法对发酵条件进行了优化。结果表明,提取发酵猴头菇多糖的最佳条件为发酵温度为35℃,发酵时间为45.5h,接菌量为4.2%,此条件下多糖提取率为(6.39±1.27)%。本研究为提取发酵猴头菇多糖提供了理论依据。

“香菇”“黑木耳”“玉木耳”多糖的提取工艺研究

食用菌具有丰富的营养价值以及食疗作用,在我国有几千年的食用历史。通过热水煮提,乙醇醇沉的方式,从香菇、黑木耳及玉木耳这3种食用菌中提取水溶性食用菌总多糖。通过对比香菇、黑木耳、玉木耳这3种食用菌在不同料液比、不同提取温度、不同提取时间、不同提取次数下的提取率,获取3种食用菌最佳提取条件,优化提取工艺。

基于傅里叶变换红外光谱的姬松茸存储时间检测模型研究

利用傅里叶变换红外光谱技术建立姬松茸存储时间的检测模型,并利用BiPLS和SiPLS两种特征区间提取算法改进模型。结果显示,相较于传统的全光谱数据,使用特征区间提取算法能够提高模型的预测性能,使用BiPLS改进的傅里叶变换红外光谱PLS模型在训练集和测试集中的结果最优。工作表明,基于傅里叶变换红外光谱技术建立的PLS模型是检测姬松茸存储时间的一种有效方法。

热回流法提取榛蘑总皂苷及其酶抑制活性研究

采用单因素与响应面试验相结合的方式优化榛蘑总皂苷的提取条件,并对其酶抑制活性进行了研究。结果表明:最优提取工艺条件为乙醇体积分数75%、料液比1∶28(g/mL)、提取时间77 min,在该条件下榛蘑总皂苷得率为34.52%;当榛蘑总皂苷质量浓度达到25 mg/mL时,对酪氨酸酶和脂肪酶的抑制率分别为55.14%和96.33%,酶抑制活性效果良好。

加工和消化后蘑菇DNA提取与分析

蘑菇进入食用和消化环节后难以辨认,本试验探究加工与消化对蘑菇DNA提取的影响,改良DNA提取方法,为毒蘑菇中毒物种鉴别奠定基础。结果表明,改良CTAB法将OD_(260)/OD_(280)值提升至1.97~2.00,浓度由559.00~1131.68μg·mL^(-1)提升至877.33~1219.33μg·mL^(-1);对油脂含量高的样品进行除油处理,除油后DNA浓度达1339.33μg·mL^(-1);改良CTAB法可提取所有样品DNA,且提取的DNA较为完整;改良CTAB法与试剂盒法相比在DNA提取过程中可操作性较高,提取成本低,提取的DNA浓度高,平均浓度达到1291.05μg·mL^(-1),OD值较为稳定,均在1.8~2.0。

新型香菇牛肉丸工艺的研究

本文研究以香菇抽提物替代香菇糜制备新型香菇牛肉丸,选取质构特性、解冻损失率和持水性3个评价指标来优化香菇牛肉丸的加工工艺。结果表明,以牛肉140 g、猪背脂50 g、添加蛋清20 g、大豆蛋白10 g、玉米淀粉10 g、香辛料粉3 g、味精2 g及复合磷酸盐0.3 g为基准配方,然后添加食用盐2.0%、魔芋胶1.0%、香菇抽提物2.0%、海藻糖1.5%,即可得到具有明显香菇风味、口感Q弹细腻、清脆爽口的香菇牛肉丸。本研究可为牛肉精深加工提高其经济价值提供理论和实践参考。

5种长白山野生食用菌的抗肿瘤活性研究

为研究长白山野生食用菌的抗肿瘤活性,选取灵芝、桦褐孔菌、桑黄、猴头蘑、香菇5种长白山野生食用菌为试验材料,分别进行体外、体内抗肿瘤试验。体外抗肿瘤试验采用MTT法研究野生食用菌提取物对肿瘤细胞的抑制作用;体内试验测定对小鼠S-180肉瘤细胞株的生长抑制率。结果显示:体外试验中,在最高浓度1mg/mL时,灵芝对HeLa及HepG2两种细胞株的抑制效果最好,桑黄对MCF-7细胞株的抑制率最高,而猴头菇对A549细胞显示了最强的抑制效果。并且除灵芝外其余4种食用菌的抑制作用与药物浓度存在依赖关系。体内试验中,5种食用菌对小鼠S-180肉瘤细胞株均显示了明显的抑瘤效果,其中猴头蘑高剂量组达到最大值,为75.92%,且香菇提取物在低剂量时就已显示了很高的肿瘤抑制率(为69.39%)。

蘑菇抽提物工艺研究及菇精的制备

以双孢菇菇柄和残次菇为原料,在40℃、pH 7.0和1.0%NaC l的条件下,经过8h的保温自溶作用,将双孢菇细胞内的可溶性成分渗析出来,与蘑菇杀青水调配后,通过浓缩和干燥可得双孢蘑菇细胞抽提物,产品为浅黄色粉末,具有双孢蘑菇所特有的气味,口味鲜美,总氮含量达到6.4g/100g、氨基酸态氮可达3.1g/100g。

褐蘑菇提取物对四氧嘧啶型糖尿病小鼠降血糖活性研究

本文通过对褐蘑菇提取物的降血糖作用研究,旨在开发降血糖药物新资源。试验数据显示褐蘑菇提取物能显著降低四氧嘧啶所制备的糖尿病小鼠血糖浓度。褐蘑菇提取物高、中、低剂量组对糖尿病小鼠的降糖率分别是16.9%,20.2%和15.1%.阳性对照组的降糖率是25.1%.褐蘑菇提取物中剂量组降糖效果要优于高、低剂量组。

褐蘑菇多糖脱蛋白方法研究

对褐蘑菇多糖脱蛋白方法进行研究。以糖保留率和蛋白去除率为指标,对Sevag法、三氯乙酸法、氯化钠法、氯化钙法、盐酸法和木瓜蛋白酶法6种脱蛋白方法进行比较,结果表明,酶法脱蛋白效果最好,Sevag法也能达到近似的脱蛋白效果。通过正交试验确定了Sevag法的最优条件为:样品∶氯仿-正丁醇31∶,氯仿∶正丁醇51∶,振荡20 min,添加试剂2次。

食用菇多糖提取物体外抗氧化性能研究

香菇和鸡腿菇分别经热水浸提,反复醇提、洗涤、真空干燥后得到两种多糖提取物。通过多糖抗食用油脂的氧化作用、利用Fenton反应检测对羟基自由基(.OH)的清除作用、对邻苯三酚自氧化系统产生的超氧阴离子自由基(O2-.)的清除作用以及在模拟胃液条件下清除NO2-的作用,对这两种不同来源的食用真菌多糖的体外抗氧化活性进行了研究。结果表明:两种多糖提取物都具有体外抗氧化性能,香菇多糖提取物的抗活性氧自由基能力和清除NO2-的能力优于鸡腿菇多糖提取物。