Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes

Xia, Rongrong; Wang, Zicheng; Hou, Zhenshan; Feng, Yao; Zhang, Xiang; Xin, Guang

doi:10.1016/j.lwt.2022.113754

Cited by 13 publications

(14 citation statements)

References 42 publications

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“…F3 comprised 15 distinctive compounds. 1-Octanol (an eight-carbon compound) has been found to inhibit fungal spore germination and is produced through a reduction from 1-octanal, with alcohol dehydrogenase as its source [ 10 , 33 ].…”

Section: Resultsmentioning

confidence: 99%

“…1-Octen-3-ol, “mushroom alcohol”, has various functions such as inhibiting fungal growth, promoting seed germination, inducing conidiation, defending plants, and affecting mycotoxin production [ 10 ]. It is also possible to identify the origin of the detected 1-octen-3-ol, whether fungal or vegetal, by analyzing its stereochemistry and accompanying compounds [ 33 ]. 3-Octanone exhibits inhibitory effects on the fungal spore germination process [ 10 ].…”

Section: Resultsmentioning

confidence: 99%

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Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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“…Four ketones were detected in all samples, among which 3-octanone was the key ketone aroma compound in the fermentation process. 3-octanone has a mushroom flavor, cheese flavor, and mildew flavor [ 44 , 45 ]. Moreover, the threshold of 3-octanone is low, which is beneficial to the fermentation flavor generation.…”

Section: Resultsmentioning

confidence: 99%

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Zhang

Xiao

et al. 2022

Foods

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This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with Lactiplantibacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae). The related indicators, including pH, water activity (Aw), volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free amino acids (FAAs), microbial community, and volatile compounds were determined. L. plantarum fermentation samples (LP) and natural fermentation samples (NF) were used as controls. The pH and Aw of three groups of Suanyu samples decreased continuously through the entire fermentation process. Meanwhile, the TVB-N of three groups of samples increased gradually, while TBA first increased and then decreased. Notably, the pH, Aw, TVB-N, and TBA of MF group samples (inoculated L. plantarum and S. cerevisiae) were significantly lower than the NF group samples. In addition, both TVB-N and TBA of the MF group samples were lower than those of the LP group samples during fermentation, suggesting that combined fermentation could inhibit the growth of undesirable microorganisms more effectively. Lactobacillus were the main bacterial genus of the three group fermented samples during fermentation, and combined fermentation could promote the growth of Lactobacillus more significantly. In addition, the highest content of umami (145.16 mg/100 g), sweet amino acids (405.75 mg/100 g), and volatile compounds (especially alcohols and esters) were found in MF group samples, followed by the NF and LP group samples, indicating that combined fermentation could give Suanyu a better flavor quality. This study may provide a theoretical basis for the industrial production of fermented fish products and the improvement of fermentation technology.

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“…Oudemansiella raphanipies (O. raphanipies) has been described uniformly as either O. radicata or O. furfuracea, and, until recently, was identified as O. raphanipies on the basis of findings from morphological characteristics and molecular phylogenetic studies [1]. As an edible and medicinal mushroom, described in India, Australia, Japan, Korea, Thailand, and China successively, O. raphanipies has been widely and artificially cultivated in the Hainan, Yunnan, Guangxi, Fujian, and Sichuan provinces of China for its delicious flavor and potential medical value.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, a purified ORP with an average molecular weight (Mw) of 40.9 kDa was reported, which showed strong anti-oxidant and anti-inflammatory activities. The ORPs consisted of →6)-α-D-Manp-(1→4)-β-D-Xylp-(1→6)-α-D-Galp-(1→[6)-β-D-Glup- (1] 4 → without a branched structure [16]. In addition, a homogeneous ORP (named ORPS-1) comprising galactose, fucose, glucose, mannose, and xylose at a ratio of 18:6:6:4:1 was obtained by DEAE-52 and Sephadex G-200 columns, which was able to significantly improve liver function, ameliorate liver steatosis, and reduce lipid droplet accumulation in mice with high-fat-diet (HFD)-induced nonalcoholic fatty liver disease [17].…”

Section: Introductionmentioning

confidence: 99%

Extraction, Isolation, Screening, and Preliminary Characterization of Polysaccharides with Anti–Oxidant Activities from Oudemansiella raphanipies

et al. 2023

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Response surface methodology (RSM) was used to find the optimal extraction process of Oudemansiella raphanipies polysaccharides (ORPs). The results showed that the optimal extraction parameters were an alkali concentration of 0.02 mol/L, a ratio of material to liquid of 1:112.7 g/mL, an extraction temperature of 66.0 °C, and an extraction time of 4.0 h. Under the optimal conditions, the yield of ORPs was raised to 16.2 ± 0.1%. The antioxidant activities of ORPs–I~V were determined and compared, and ORPs–V was further purified by chromatography, with an average molecular weight (Mw) of 18.86 kDa. The structure of ORPs–V was determined by Fourier transform–infrared spectroscopy (FT–IR), monosaccharide analysis, and nuclear magnetic resonance (NMR) spectroscopy. The ORPs–V comprised fucose, rhamnose, arabinose, glucose, galactose, mannose, xylose, fructose, galacturonic acid, and glucuronic acid at a ratio of 1.73:1.20:1.13:2.87:8.71:2.89:1.42:0.81. Compared to other ORPs, ORPs–V showed the strongest antioxidant activities (ABTS radical cation, hydroxyl radical and DPPH scavenging activities, and reducing power), and were able to significantly increase the activities of superoxide dismutase, catalase, lactate dehydrogenase, and glutathione peroxidase. However, they reduced the malondialdehyde content in mice fed a high-fat diet. These results indicate that ORPs–V may be good anti–oxidant agents to be applied in functional foods.

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Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes

Cited by 13 publications

References 42 publications

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Extraction, Isolation, Screening, and Preliminary Characterization of Polysaccharides with Anti–Oxidant Activities from Oudemansiella raphanipies

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