Evaluation of the nutrition properties of Flammulina velutipes

Kim, Kyung-Je; Jin, Seong-Woo; Bong-suk, Choi; Kim, Jin-Kyeong; Koh, Young-Woo; Ban, Seung-Eon; Seo, Kyoung-Sun

doi:10.14480/jm.2016.14.2.44

Cited by 3 publications

(4 citation statements)

References 7 publications

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“…However, until recently the physiological, biochemical, and genetic causes associated with the formation of white fruiting bodies in F. velutipes had not been elucidated. A recent comparative analysis reported that components of non-white F. velutipes strains, such as amino acids, saccharides, and β-glucan, were relatively higher or lower than those of white strains [ 6 , 12 , 13 , 14 , 15 , 16 , 17 ]. These results suggest that the fruiting body color of F. velutipes can be used as a criterion for breeding new varieties.…”

Section: Discussionmentioning

confidence: 99%

“…To overcome these limitations, new varieties are being actively developed through crossbreeding with various wild strains, including non-white ones [ 3 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ]. Recent studies have analyzed nutritional components, such as saccharides, amino acids, and organic acids, as well as the growth characteristics of new varieties, and a comparative analysis of nutrients between white and non-white varieties was also conducted [ 3 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Information on the physiological characteristics and differences of these F. velutipes varieties, including the color of the F. velutipes fruiting body, can be used for breeding newly developed cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

Park

et al. 2023

JoF

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In nature; Flammulina velutipes, also known as winter mushrooms, vary in the color of their fruiting bodies, from black, yellow, pale yellow, or beige to white. The purpose of this study was to compare the genome sequences of different colored strains of F. velutipes and to identify variations in the genes associated with fruiting body color. Comparative genomics of six F. velutipes strains revealed 70 white-strain-specific variations, including single nucleotide polymorphisms (SNPs) and insertions/deletions (indels), in the genome sequences. Among them, 36 variations were located in the open reading frames, and only one variation was identified as a mutation with a disruptive in-frame deletion (ΔGCGCAC) within the annotated gene phenylalanine ammonia-lyase 1 (Fvpal1). This mutation was found to cause a deletion, without a frameshift, of two amino acids at positions 112 and 113 (arginine and threonine, respectively) in the Fvpal1 gene of the white strain. Specific primers to detect this mutation were designed, and amplification refractory mutation system (ARMS) polymerase chain reaction (PCR) was performed to evaluate whether the mutation is color specific for the F. velutipes fruiting body. PCR analysis of a total of 95 F. velutipes strains revealed that this mutation was present only in white strains. In addition, monospores of the heterozygous mutant were isolated, and whether this mutation was related to the color of the fruiting body was evaluated by a mating assay. In the mating analysis of monospores with mutations in Fvpal1, it was found that this mutation plays an important role in determining the color of the fruiting body. Furthermore, the deletion (Δ112RT113) in Fvpal1 is located between motifs that play a key role in the catalytic function of FvPAL1. These results suggest that this mutation can be used as an effective marker for the color-specific breeding of F. velutipes, a representative edible mushroom.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

Park

et al. 2023

JoF

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“…서 언 팽이버섯(Flammulina velutipes)은 담자균류 주름버섯목(Agaricales)에 송이과(Tricholomataceae) 속하는 버섯으로 전 세계적으로 가장 인기있는 4대 식용 버섯 중 하나이다 (Dong et al, 2021). 팽이버섯의 자실체는 4-12°C에서 발생되어 저온 버섯으로 알려져 있으며, 주로 아시아지역에서 많이 재배되고 있다 (Kim et al, 2016). 팽이버섯은 golden needle mushroom, enoki mushroom, winter mushroom 등 다양한 이름으로 알려져 있으며, 연중 재배와 대량 생산이 가능한 특성 덕분에 계절에 관계없이 언제든지 식용으로 즐길 수 있는 장점이 있다 (Woo et al, 2017).…”

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“…팽이버섯은 golden needle mushroom, enoki mushroom, winter mushroom 등 다양한 이름으로 알려져 있으며, 연중 재배와 대량 생산이 가능한 특성 덕분에 계절에 관계없이 언제든지 식용으로 즐길 수 있는 장점이 있다 (Woo et al, 2017). 주요 영양성분으로는 다당류, 식이 섬유, 필수 아미 노산, 단백질, 비타민 B1, B2, niacin, folic acid 등이 고르게 함유되어 있어 항암효과, 항산화, 항종양활성, 콜레스테롤 저하 및 면역 조절에 효과적이라고 규명되었다 (Kim et al, 2014;Kim et al, 2016).…”

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Effect of the Degassed Status on the Quality and Microbial Control of Enoki Mushrooms (Flammulina velutipes) for Export to the U.S.

Choi,

Yun

et al. 2024

HST

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The decline in the export of Korean enoki mushrooms (Flammulina velutipes) to the United States has been linked to rising dissatisfaction among consumers and concerns over microbial safety. This is primarily due to quality deterioration during the distribution process, leading to inadequate conditions for maintaining the freshness and safety standards of the mushrooms. In this study, we investigated the effects of pressed packaging (PP) and semi-pressed packaging (SPP) on the quality, sensory evaluation, and microbial control of enoki mushrooms for export to the United States during a simulated shipping period of three weeks at 4°C and a local distribution period of one week at 10°C. Common quality degradation factors such as the browning index (BI), respiration rate, off odors, browning, cap opening, stem elongation, total aerobic count, and environmental Listeria spp. count were identified for both PP and SPP during simulated shipping. There were also significant differences between PP and SPP regarding SSC, pH, and BI. The sensory evaluation showed that browning, cap opening, and stem elongation were significantly higher in SPP than in PP, making it difficult for semi-vacuum packaging to be commercialized for three weeks at 4°C and one week at 10°C. Regarding microbial safety, PP significantly suppressed the growth of harmful microorganisms such as the total aerobic count and environmental Listeria spp. count, providing an advantage with regard to preserving the quality. In conclusion, PP was more effective than SPP in suppressing the occurrence of harmful microorganisms and improving the respiration rate, BI, browning, cap opening, stem elongation, total aerobic count, and environmental Listeria spp. count outcomes, thus helping to maintain the safety and quality of enoki mushrooms during their distribution.

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Efficacy of Commercial Sanitizers for the Inactivation of <i>Listeria monocytogenes</i> on the Processing Equipment for Enoki Mushrooms

Park,

Lee,

Jung

et al. 2023

J. Fd Hyg. Safety

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Evaluation of the nutrition properties of Flammulina velutipes

Cited by 3 publications

References 7 publications

Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

Effect of the Degassed Status on the Quality and Microbial Control of Enoki Mushrooms (Flammulina velutipes) for Export to the U.S.

Efficacy of Commercial Sanitizers for the Inactivation of <i>Listeria monocytogenes</i> on the Processing Equipment for Enoki Mushrooms

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