Modulation of agronomic and nutritional response of <i>Pleurotus eryngii</i> strains by utilizing glycine betaine enriched cotton waste

Khan, Asif Ali; Muhammad, Muzammil Jahangir; Muhammad, Idrees; Jan, Ibadullah; Samin, Ghufrana; Zahid, Anam; Fozia, Fozia; Muhammad, Ishaq; Wang, Peng; Lu, Lixin; Fang, Ming; Yao, Fang Jie

doi:10.1002/jsfa.9977

Cited by 12 publications

(8 citation statements)

References 46 publications

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“…Nutrients contained within king mushrooms have strong ROS scavenging abilities, and effectively chelate ferrous ions [ 40 , 41 ]. Typically, king mushrooms contain 5–15 mg/100g of ascorbic acid, which varies due to the trophic component of soil [ 42 ]. To determine the ascorbic acid concentration and the total sum of redox-active species within the king mushroom sample, capacitive ( Figure 8 a) and ΔE c ( Figure 8 b) standard addition (SA) plots were generated from the CVs in Figure S2a .…”

Section: Resultsmentioning

confidence: 99%

A Multipurpose and Multilayered Microneedle Sensor for Redox Potential Monitoring in Diverse Food Analysis

Mugo

Dhanjai

et al. 2022

Biosensors

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This work presents a multipurpose and multilayered stainless steel microneedle sensor for the in situ redox potential monitoring in food and drink samples, termed MN redox sensor. The MN redox sensor was fabricated by layer-by-layer (LbL) approach. The in-tube multilayer coating comprised carbon nanotubes (CNTs)/cellulose nanocrystals (CNCs) as the first layer, polyaniline (PANI) as the second layer, and the ferrocyanide redox couple as the third layer. Using cyclic voltammetry (CV) as a transduction method, the MN redox sensor showed facile electron transfer for probing both electrical capacitance and redox potential, useful for both analyte specific and bulk quantification of redox species in various food and drink samples. The bulk redox species were quantified based on the anodic/cathodic redox peak shifts (Ea/Ec) on the voltammograms resulting from the presence of redox-active species. The MN redox sensor was applied to detect selected redox species including ascorbic acid, H2O2, and putrescine, with capacitive limits of detection (LOD) of 49.9, 17.8, and 263 ng/mL for each species, respectively. For the bulk determination of redox species, the MN redox sensor displayed LOD of 5.27 × 103, 55.4, and 25.8 ng/mL in ascorbic acid, H2O2, and putrescine equivalents, respectively. The sensor exhibited reproducibility of ~ 1.8% relative standard deviation (%RSD). The MN redox sensor was successfully employed for the detection of fish spoilage and antioxidant quantification in king mushroom and brewed coffee samples, thereby justifying its potential for food quality and food safety applications. Lastly, the portability, reusability, rapid sampling time, and capability of in situ analysis of food and drink samples makes it amenable for real-time sensing applications.

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Section: Resultsmentioning

confidence: 99%

A Multipurpose and Multilayered Microneedle Sensor for Redox Potential Monitoring in Diverse Food Analysis

Mugo

Dhanjai

et al. 2022

Biosensors

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“…The uplift of mushroom production has been achieved by using different substrates [22][23][24][25]. The content of 5'-nucleotides was relatively increased by adding soybean flour in the basal media of Tuber fermentation mycelia [26].…”

Section: Introductionmentioning

confidence: 99%

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

Xin¹,

Wang²,

Bao³

et al. 2022

Preprint

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As one of the most appealing edible mushrooms, the quality of Flammulina velutipes can be affected by the cultivation substrate, which has an impact on the mushroom umami taste and nutrients. In our study, the effect of mushroom root fermentation broth (MRFB) based substrate on umami taste and nutrients of F. velutipes were evaluated; four proportions of MRFB was conducted (CK 0%, E1 6.7%, E2 13.4%, E3 20.1%). Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate. E2 and E3 showed higher crude fiber, crude fat, soluble protein, and soluble sugar. Compared to CK, the content of monosodium glutamate-like (MSG-like) amino acids, essential amino acids, total amino acids and total 5'-nucleotides in E2 and E3 were higher. The equivalent umami concentration (EUC) values in E1, E2 and E3 were 1.70, 2.43 and 1.56 times of CK, respectively. Higher umami, saltness and sweetness taste values were found in E2. Thereby, it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB, especially, E2 with 13.4% of MRFB. Overall, better mushroom quality could be derived from the application of MRFB in cultivation. MRFB was a favorable nutrient supplement for Flammulina velutipes cultivation substrate.

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“…Minerals present in the A. cornea mushroom strains were quantified according to the methods used by Khan et al (2019). The fruiting body samples were ovendried at 35°C for 24h and made powder to pass through 1 mm sieve.…”

Section: Mineral Quantificationmentioning

confidence: 99%

“…Mushrooms are a hidden treasure of proteins, carbohydrates, as well as macro-and microelements, with minimum fat contents. Compositional analysis based on the functional group was well-elaborated by the peaks and spectra created by FTIR (Khan et al, 2019). Some early studies outlined the chemical characteristics for Agaricus bisporus and various strains of Pleurotus eryngii using peaks and functional groups detected by FTIR spectra (Idrees et al, 2019;Khan et al, 2019).…”

Section: Ftir Spectra Of a Cornea Strainsmentioning

confidence: 99%

“…Compositional analysis based on the functional group was well-elaborated by the peaks and spectra created by FTIR (Khan et al, 2019). Some early studies outlined the chemical characteristics for Agaricus bisporus and various strains of Pleurotus eryngii using peaks and functional groups detected by FTIR spectra (Idrees et al, 2019;Khan et al, 2019). One of the objectives of this study was to evaluate the differences between various strains of A. cornea mushroom, as FTIR is a non-destructive, quick and phase-interval method that is highly sensitive to dissimilarities occurring in the molecular structure and identifies a wide range of functional groups (Muhammad et al, 2019).…”

Section: Ftir Spectra Of a Cornea Strainsmentioning

confidence: 99%

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A comparative study of growth, biological efficiency, antioxidant activity and molecular structure in wild and commercially cultivated Auricularia cornea strains

Khan

Yao

Idrees

et al. 2020

Folia Horticulturae

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Auricularia cornea, jelly mushroom, is a popular ingredient of traditional Chinese cuisine. This study aimed at evaluating the growth, yield, biological efficiency, total phenolic and flavonoid contents, the antioxidant activity, elemental composition, and molecular structure of the wild and domesticated strain Ac24 and the commercially cultivated edible mushroom A. cornea strains Ac1, Ac3 and Ac15. Based on the weight of the fresh fruiting bodies of A. cornea strains, the maximum yield was obtained from commercial strain Ac1 (237.10 g), followed by Ac3 (224.47 g), Ac15 (158 g) and Ac24 (132.37 g), while the biological efficiency range of A. cornea strains was 52.94–94.84%, with significant differences among the A. cornea strains. Our results revealed that Ac24 contained the highest phenolic content (20.10 mg GAE · g−1), while the highest flavonoid content was found in Ac1 (35.13 mg CE · g−1). The maximum mineral contents and the strains were as follows: copper (7.2 mg · kg−1) and zinc (310 mg · kg−1) in Ac1, manganese (788 mg · kg−1) in Ac3 and iron (310 mg · kg−1) in Ac24. DPPH assay found maximum antioxidant activity in Ac24 (IC50 0.233 mg TX · mL−1), FRAP (591 mg TX · g−1) in Ac15, and erythrocyte haemolysis in Ac24. SEM-EDX and FTIR analyses verified the differences among A. cornea strains. The results revealed that wild, domesticated A. cornea strain Ac24 is a promising dietary source of natural antioxidants and is of high nutritional value, compared to commercially cultivated strains.

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Modulation of agronomic and nutritional response of Pleurotus eryngii strains by utilizing glycine betaine enriched cotton waste

Cited by 12 publications

References 46 publications

A Multipurpose and Multilayered Microneedle Sensor for Redox Potential Monitoring in Diverse Food Analysis

A Multipurpose and Multilayered Microneedle Sensor for Redox Potential Monitoring in Diverse Food Analysis

Effect of Mushroom Root Fermentation Broth on the Umami Taste and Nutrients of <em>Flammulina velutipes</em>

A comparative study of growth, biological efficiency, antioxidant activity and molecular structure in wild and commercially cultivated Auricularia cornea strains

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