Morel mushroom mycelium as a food‐flavoring material

Litchfield, John H.

doi:10.1002/bit.260090303

Cited by 116 publications

(78 citation statements)

References 40 publications

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“…27,28 In addition to mannitol and trehalose, other sugars and sugar alcohols, such as arabinitol, glucose, and myo-inositol, were also identified; these could contribute to a sweet taste and used as sweeteners in the food industry because of their low calorie content. 1,29 Interestingly, mannitol was shown to inhibit an angiotensin I-converting enzyme resulting in an antihypertensive effect in animals. 30 In both in vitro and in vivo studies of Parkinson disease, mannitol was shown to decrease the action of α-synuclein, which is a key factor found in patients with Parkinson disease.…”

Section: B Carbohydratesmentioning

confidence: 99%

“…Mushroom flavor derives primarily from nonvolatile components such as amino acids and nucleotides. 1 Mushrooms have been reported to be low in calories and fat but rich in proteins, polysaccharides, and vitamins, and they exhibit abilities to lower the level of cholesterol in humans. 2,3 Moreover, some mushroom species have also shown certain medicinal effects and are widely used to alleviate the symptoms of certain diseases such as diabetes, hypercholesterolemia, and cancer.…”

Section: Introductionmentioning

confidence: 99%

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Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Chien²,

Mishchuk

et al. 2016

Int J Med Mushrooms

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ABSTRACT:The water-soluble metabolites in 5 mushrooms were identified and quantified using proton nuclear magnetic resonance (NMR) spectroscopy and software for targeted metabolite detection and quantification. In total, 35 compounds were found in Agaricus brasiliensis, 25 in Taiwanofungus camphoratus, 23 in Ganoderma lucidum (Taiwan) and Lentinus edodes, and 16 in G. lucidum (China). Total amounts of all identified metabolites in A. brasiliensis, T. camphoratus, G. lucidum, G. lucidum (China), and L. edodes were 149,950.51, 12,834.18, 9,549.09, 2,788.41, and 111,726.51 mg/kg dry weight, respectively. These metabolites were categorized into 4 groups: free amino acids and derivatives, carbohydrates, carboxylic acids, and nucleosides. Carbohydrates were the most abundant metabolites among all 4 groups, with mannitol having the highest concentration among all analyzed metabolites (848-94,104 mg/ kg dry weight). Principal components analysis (PCA) showed obvious distinction among the metabolites of the 5 different kinds of mushrooms analyzed in this study. Thus PCA could provide an optional analytical way of identifying and recognizing the compositions of flavor products. Furthermore, the results of this study demonstrate that NMRbased metabolomics is a powerful tool for differentiating between various medicinal mushrooms.

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Section: B Carbohydratesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Chien²,

Mishchuk

et al. 2016

Int J Med Mushrooms

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“…Arabinose (0.3-1.0 mg/g) was detected in the bread supplemented with mycelium and fermented grains, whereas sucrose (0.02 mg/g) and trehalose (0.1 mg/g) were only found in bread supplemented with mycelium. Soluble sugars and polyols usually contribute to sweet taste (29). However, only 35.7-37.2 mg/g of sugars would give the bread a relatively weak sweet perception (29).…”

Section: Non-volatile Taste Components Of Bread Samplesmentioning

confidence: 99%

Quality of Bread Supplemented with Antrodia salmonea Fermented Grains

Chien¹,

Ulziijargal²,

Mau³

2016

Food Technol. Biotechnol.

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SummaryFermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat fl our to make bread. No diff erence in proximate composition, texture profi le and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked diff erent. Bread supplemented with fermented grains had similar thermal properties, which diff ered from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 μg/g), ergosterol (24.53-30.12 μg/g), ergothioneine (2.16-3.18 μg/g) and γ-aminobutyric acid (2.20-2.45 μg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide benefi cial eff ects.

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“…It seems that shiitake stipe steamed buns contained more total soluble sugars than white steamed buns and their total soluble sugar contents increased with more shiitake stipe flour added. Soluble sugars usually contribute a sweet taste (Litchfield 1967). However, only 11.44-22.74 mg/g of sugars in steamed buns would give a relatively weak sweet perception.…”

Section: Soluble Sugarsmentioning

confidence: 99%

“…Flavour 5'-nucleotides were found to be 5'-guanosine monophosphate (5'-GMP), 5'-inosine monophosphate (5'-IMP), and 5'-xanthosine monophosphate (5'-XMP) (Chen 1986). 5'-GMP gives the meaty flavour and is a flavour enhancer, much stronger than MSG (Litchfield 1967). The synergistic effect of flavour 5'-nucleotides with MSG-like components may greatly increase the umami taste of soups (Yamaguchi et al 1971).…”

Section: '-Nucleotidesmentioning

confidence: 99%

Quality of shiitake stipe steamed bun

Tseng¹,

JoanHwa²,

ChiEn³

et al. 2011

Czech J. Food Sci.

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Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total free amino acids. Shiitake stipe steamed buns showed lower lightness and whiteness index values and became browner with more shiitake stipe flour added. On a seven-point hedonic scale, all sensory results were 4.07-5.80. Overall, shiitake stipe could be added into steamed bun formula to provide its beneficial health effects.

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Morel mushroom mycelium as a food‐flavoring material

Cited by 116 publications

References 40 publications

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Quantification of Water-Soluble Metabolites in Medicinal Mushrooms Using Proton NMR Spectroscopy

Quality of Bread Supplemented with Antrodia salmonea Fermented Grains

Quality of shiitake stipe steamed bun

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