In vitro digestion and fermentation by human fecal microbiota of polysaccharides from Clitocybe squamulose

The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5′-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5′-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.

Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

“…Previous studies have shown that the CSFP has good antioxidant activity ( 16 ); however, the antioxidant activity of purified components of CSFP has not been studied. Therefore, this experiment will explore and compare the antioxidant activities of CSFP, CSFP1-β, and CSFP2-α.…”

Section: Resultsmentioning

confidence: 99%

“…Excessive intake of bile acids, free cholesterol, and fat often leads to problems such as diabetes, cardiovascular disease, obesity, and so on ( 44 , 73 ). CSFP can exert good effects on reducing blood lipid and cholesterol content ( 16 ). Therefore, this experiment will evaluate and compare the binding ability of purified components of CSFP to fat, cholesterol, and bile acids in vitro .…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Two Novel Polysaccharides From Clitocybe squamulosa: Their Isolation, Structures, and Bioactivities

Guo

Lei

et al. 2022

Self Cite

The crude polysaccharides from the fruiting bodies of Clitocybe squamulosa (CSFP) were isolated by hot-water extraction. Two novel polysaccharides, CSFP1-β and CSFP2-α, were further purified by DEAE-52 anion exchange and Sephacryl S-400 gel filtration chromatography, and the purities reached 98.44 and 97.83%, respectively. The structural characteristics and bioactivities of CSFP, CSFP1-β, and CSFP2-α were identified by the combination of chemical and instrumental analysis. Results showed that CSFP was formed by the aggregation of honeycomb spherical materials; CSFP1-β and CSFP2-α were interwoven by reticular and fibrous structures, respectively. Purified components of both CSFP1-β and CSFP2-α showed typical infrared absorption peaks of polysaccharides, and contents of nucleic acid and protein decreased significantly. Simultaneously, CSFP with a molecular weight (Mw) of 1.948 × 104 Da were composed mainly of glucose, mannose, galactose, and rhamnose. CSFP1-β was composed mainly of glucose, galactose, and mannose, while CSFP2-α was composed of glucose, and both their Mw distributions were uneven. Compared with CSFP, the antioxidant activities of CSFP1-β and CSFP2-α were significantly improved (p < 0.05), and they both showed good abilities to bind free cholesterol and bile acid salts in vitro. The binding abilities of the two compounds were found to be 68.62 and 64.43%, and 46.66 and 45.05 mg/g, respectively. CSFP, CSFP1-β, and CSFP2-α had good bacteriostatic effects with a linear increasing relationship to increasing concentration. In addition, CSFP promoted the growth of RAW264.7 cells and has potential immunomodulatory, anti-inflammatory, and anti-tumor activities.

“…The production of total SCFAs was increased due to an increase in the content of acetic acid, propionic acid, and n-butyric acid, and the ratio of Firmicutes/Bacteroidetes was decreased. Specifically, CSFP promoted the growth of some beneficial bacteria, such as Bacteroides, and Prevotella_9, while inhibited the growth of the typical intestinal pathogen Escherichia-shigella ( 108 ). This demonstrates that simulated human intestinal fermentation in vitro model might be an appropriate tool to investigate the modulatory properties of different mushroom polysaccharides on gut microbiota ( 109 ).…”

Section: Biological Mechanisms Of Mushroom Polysaccharides On Anti-di...mentioning

confidence: 99%

Mushroom polysaccharides with potential in anti-diabetes: Biological mechanisms, extraction, and future perspectives: A review

Liu

Luo²,

Jin³

et al. 2022

Diabetes mellitus (DM) is a global health threat. Searching for anti-diabetic components from natural resources is of intense interest to scientists. Mushroom polysaccharides have received growing attention in anti-diabetes fields due to their advantages in broad resources, structure diversity, and multiple bioactivities, which are considered an unlimited source of healthy active components potentially applied in functional foods and nutraceuticals. In this review, the current knowledge about the roles of oxidative stress in the pathogenesis of DM, the extraction method of mushroom polysaccharides, and their potential biological mechanisms associated with anti-diabetes, including antioxidant, hypolipidemic, anti-inflammatory, and gut microbiota modulatory actions, were summarized based on a variety of in vitro and in vivo studies, with aiming at better understanding the roles of mushroom polysaccharides in the prevention and management of DM and its complications. Finally, future perspectives including bridging the gap between the intervention of mushroom polysaccharides and the modulation of insulin signaling pathway, revealing structure-bioactivity of mushroom polysaccharides, developing synergistic foods, conducting well-controlled clinical trials that may be very helpful in discovering valuable mushroom polysaccharides and better applications of mushroom polysaccharides in diabetic control were proposed.