The intensity of blue light-emitting diodes influences the antioxidant properties and sugar content of oyster mushrooms (Lentinus sajor-caju)

Huang, Mengyuan; Lin, Kuan–Hung; Lu, Chien-Chun; Chen, Li–Ru; Hsiung, Tung-Chuan; Chang, Wen-Ting

doi:10.1016/j.scienta.2017.02.014

Cited by 24 publications

(11 citation statements)

References 32 publications

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“…Soluble protein content (N×4.38) was measured using Bradford method, modified from [44]. Soluble sugar content was quantified using the phenol-sulfuric acid method, with some modifications [45].…”

Section: Nutrients Compositionsmentioning

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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Section: Nutrients Compositionsmentioning

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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show abstract

“…Blue LED illumination was also reported to effectively preserve the quality of fresh‐cut cherry tomatoes (Kong et al., 2021). Exposure to blue light‐emitting diode (LED) with higher intensities than usual also increased the DPPH radical scavenging ability and Fe‐chelating ability of edible oyster mushroom during the growth of fruiting bodies (Huang et al., 2017). However, studies on the effect of light irradiation on quality deterioration related to textural characteristics, as well as energy metabolism of postharvest shiitake mushrooms are still limited, thus need to elucidate.…”

Section: Introductionmentioning

confidence: 99%

Effects of light irradiation on the textural properties and energy metabolism of postharvest shiitake mushrooms ( Lentinula edodes )

Ding

Xiang

et al. 2021

J. Food Process. Preserv.

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Shiitake mushrooms (Lentinula edodes) easily get deteriorated along with softening during the storage. And energy dissipation is associated with senescence and deterioration of many agro‐products. In this study, the evident effect of light irradiation on the softening and the energy dissipation mechanism of shiitake mushrooms (L. edodes) during storage was investigated. Postharvest shiitake mushrooms were treated with light irradiation of 2,300–2,800 lux, and stored at 10°C and 90% RH for 18 days. Textural properties, reactive oxygen species (ROS) level, antioxidant activity, antioxidase activity, malondialdehyde (MDA) content, electrolyte leakage, energy status, enzyme activities, total phenolic content, and genes expressions related to energy metabolism were determined. Results indicated that compared with non‐irradiation, qualities of shiitake mushrooms treated with light irradiation were better maintained until 18 days of storage. Light irradiation exerted better effects on maintaining the textural properties of shiitake mushrooms, led to the lower ROS level and cell membrane peroxidation. Moreover, a higher energy status was detected with light irradiation, which could be attributed to the enhanced enzyme activities (H+‐ATPase, Ca2+‐ATPase, SDH, and CCO activities) and relative gene expressions. Novelty impact statement Light irradiation in the range of 2,300–2,800 lux applied on fresh shiitake mushrooms during the storage, exerted effect on texture properties maintenance, led to the low levels of MDA content, electrolyte leakage, and antioxidant activities. Meanwhile, higher energy status and enhanced enzyme activities as well as relative gene expressions were detected in light‐irradiated mushrooms. This study provides a potential application of light irradiation in maintaining the shelf life and storage quality of postharvest shiitake mushrooms, as well as a perspective on correlation between textual quality and energy metabolism.

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“…Light treatments significantly affected pigments and cultivars differently, in that purple and green basils displayed remarkably higher and lower pigment content under 2:1:1 and 1:1:1 treatment, respectively. In addition, we also reported that 40 PPFD of the BL caused greater accumulation of dry biomass and soluble sugars of the edible oyster mushrooms ( Lentinus sajor-caju ) than other BL intensities 19 . Moreover, we found that the soluble sugar and nitrate contents in the lettuce plants ( Lactuca sativa L.) grown under white broad-spectrum light (WL) supplied to an RL plus BL LED treatment were significantly higher and lower, respectively, compared to those under RL plus BL treatment.…”

Section: Introductionmentioning

confidence: 61%

Physiological responses and antioxidant properties of coriander plants (Coriandrum sativum L.) under different light intensities of red and blue lights

Lin

Yang

et al. 2022

Sci Rep

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Coriander (Coriandrum sativum L.) contains abundant antioxidants and essential oils which can provide antibacterial, antifungal, and antioxidant activities in the pharmaceutical, health and food production industry. To improve the economic values of coriander, the relationships between optimal light treatments for maximizing both plant growth and the antioxidant and essential oil content of coriander leaves need to be determined. Plants were exposed to five light-emitting diodes spectral color mixtures, high blue light (BL) intensity induced the levels of reducing power response. The light treatments were then adjusted for the analysis of secondary metabolite compounds of coriander leaves. Among 30 identified compounds, the amounts of decamethyl-cyclopentasiloxane and dodecane were significantly reduced in the R80 + G50 + B50 condition, whereas dodecamethyl-cyclohexasiloxane level was significantly reduced in R50 + G50 + B80 condition. Various light quality and intensity combinations influenced the accumulations of chlorophyll and phytochemical contents, mediated antioxidative properties, and secondary metabolites of coriander leaves, which may be useful in developing a new LED lighting apparatus optimized for coriander production in plant factories.

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The intensity of blue light-emitting diodes influences the antioxidant properties and sugar content of oyster mushrooms (Lentinus sajor-caju)

Cited by 24 publications

References 32 publications

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

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

Effects of light irradiation on the textural properties and energy metabolism of postharvest shiitake mushrooms ( Lentinula edodes )

Physiological responses and antioxidant properties of coriander plants (Coriandrum sativum L.) under different light intensities of red and blue lights

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