Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies

Cai, Hehui; Liu, Xueming; Chen, Zhiyi; Zou, Yonggen

doi:10.1016/j.foodchem.2013.05.124

Cited by 44 publications

(41 citation statements)

References 26 publications

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“…Flammulina velutipes is one of the most popular edible mushrooms owing to its high nutritional values and attractive taste, with production and consumption ranked at 4th place among edible mushrooms in the world (Cai and others ). F. velutipes has various beneficial health effects for humans (Cheung ), exhibiting good antioxidant, anti‐inflammatory, immunomodulatory, antitumor, and cholesterol‐lowering activities (Kang and others ).…”

Section: Introductionmentioning

confidence: 99%

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Wang

Cong

et al. 2017

Journal of Food Science

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Nanotechnology has become relevant in the food-related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC-MS (for its main compositions), FTIR, XRD, and TG. The 1 wt% nanoparticle dispersions presented non-Newtonian, shear-thinning fluids with the viscosity in an increasing order for the hot water < cold alkali < hot alkali. Moreover, the dynamical rheological results showed differences of storage (G') and loss (G″) moduli of these particle dispersions. It was concluded that the Flammulina velutipes-derived polysaccharides nanoparticles have great potential applications in the food industry, for example, as emulsifiers, reinforcement agents, and bioactive carriers.

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Section: Introductionmentioning

confidence: 99%

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Wang

Cong

et al. 2017

Journal of Food Science

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“…The increasing production of F. velutipes makes it available to be used as a supplement in many other foods, such as yogurts, drinks, noodles, hams and jellies (Cai et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…Owing to its high nutritional value and appealing taste, F. velutipes is one of the most popular edible fungi in China and Japan (Cai et al . ; Zhang et al . ).…”

Section: Introductionmentioning

confidence: 99%

“…Flammulina velutipes, also known as golden needle mushroom, winter mushroom and enokitake, is a member of the Basidiomycota division, Agaricomycetes class, Agaricales order and Physalacriaceae family. Owing to its high nutritional value and appealing taste, F. velutipes is one of the most popular edible fungi in China and Japan (Cai et al 2013;Zhang et al 2013a). This mushroom is rich in protein, high in fiber and low in fat, making it a nutritional and lowcalorie food.…”

Section: Introductionmentioning

confidence: 99%

“…F. velutipes is an excellent source of essential amino acids and vitamins, and has been reported to exhibit good antioxidant, anti-inflammatory, immunomodulatory, antitumor, antihypertensive, antihypercholesterolemic and anticancer activities (Fukushima et al 2001;Ko et al 2007;Pang et al 2007;Zhang et al 2013b;Han et al 2014). The increasing production of F. velutipes makes it available to be used as a supplement in many other foods, such as yogurts, drinks, noodles, hams and jellies (Cai et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Study on Flammulina Velutipes Ready‐to‐Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot‐Air Drying

Liu

Chang

Song

2015

J Food Process Engineering

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Flammulina velutipes ready‐to‐eat snacks are not commonly known. Response surface methodology was employed to optimize the process parameters in making ready‐to‐eat snacks. The optimum dehydration condition was found at a sucrose concentration of 30%, a vacuum pressure of −40 ± 1.5 kPa, an osmotic time of 165 s and a microwave intensity of 65 W/g. These parameters resulted in water loss, solid gain and sensory evaluation values of 39.15%, 6.96% and 7.87, respectively. The water diffusion rate and solid gain diffusion rate were 1.55 × 10−9 and 1.29 × 10−9 m2/s, respectively, when employing the optimum microwave vacuum osmotic dehydration (MVOD) parameters. When F. velutipes mushrooms were dried for 180 min by hot‐air drying, the water content of the ready‐to‐eat snack was 9.8 ± 0.5% and the water diffusion rate was 1.14 × 10−11 m2/s. Both the MVOD and the hot‐air drying stages were consistent with the Page model. Practical Applications Osmotic dehydration technology combined with other drying technologies, such as hot air, can improve the use value and economic benefits of fruits and vegetables. The two correlations developed by modifying second‐order polynomial equations were adequate to predict the responses for the Flammulina velutipes samples. The water and solid effective diffusion rates were calculated at different microwave vacuum osmotic dehydration times and different hot‐air drying times for F. velutipes mushrooms. The Page model could be used to illustrate the water loss and solid gain for these two drying stages. The F. velutipes mushroom snacks made using these conditions had good color, high gloss and a moderately soft texture, with a sweet and sour flavor. The developed mathematical models can be considered precise for the prediction and optimization of process parameters in experimental and industrial applications.

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Two New Ring A‐Cleaved Lanostane‐Type Triterpenoids and Four Known Steroids Isolated from Endophytic Fungus Glomerella sp. F00244

Guo

Fang

Gui

et al. 2016

Helvetica Chimica Acta

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Two new ring A-cleaved lanostane-type triterpenoids, glometenoid A (1) and glometenoid B (2), together with four known steroids, (20S,22E,24R)-ergosta-7,22-dien-3b,5a,6b-triol (3), (3b,5a,8a,22E)-ergosta-6,22-diene-3,5,8-triol (4), 5a,8aepidioxy-22E-ergosta-6,22-dien-3b-ol (5), and ergosterol (6), were isolated from the endophytic fungus Glomerella sp. F00244. Their structures were elucidated by comprehensive spectroscopic analyses of NMR and MS data. Their antimicrobial activities were evaluated against pathogenic bacteria Bacillus subtilis ATCC 9372, Staphylococcus aureus ATCC 25923, Bacillus pumilus CMCC (B) 63202, Micrococcus luteus CMCC28001, and pathogenic fungi Candida albicans AS2.538 and Aspergillus niger ACCC30005, but no inhibition was observed at a concentration of 20 lg/ml. Further cytotoxicity assessment revealed that compound 1 exhibited weak antiproliferative activity against ovarian cancer HeLa cell.

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Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies

Cited by 44 publications

References 26 publications

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Study on Flammulina Velutipes Ready‐to‐Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot‐Air Drying

Two New Ring A‐Cleaved Lanostane‐Type Triterpenoids and Four Known Steroids Isolated from Endophytic Fungus Glomerella sp. F00244

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