石榴花粉多糖的提取工艺

糖对机体的免疫功能具有双向调节作用已得到公认，适当浓度的多糖不仅能提高机体的特异性免疫功能，而且也能增强机体的非特异性免疫功能。大量的研究结果证明。花粉多糖主要影响网状内皮系统、巨噬细胞、淋巴细胞、白细胞以及RNA、DNA、蛋白质的合成、抗体的生成、cAMP与     

复合真菌多糖调节免疫活性研究

真菌多糖具有多方面的生物活性。本文选取多种食用真菌,提取复合真菌多糖溶液,测定其多糖含量及免疫调节活性。结果表明:溶液中多糖含量为4.82%,中剂量组、高剂量组能显著提高免疫低下小鼠的机体免疫功能,具有免疫调节功效。     

饲用真菌多糖(FP-100)对凡纳对虾非特异性免疫和促生长效果研究

采用真菌多糖(FP-100)对凡纳对虾的特异性免疫和促生长效果进行了研究.结果表明该产品对提高凡纳对虾的非特异性免疫和促生长效果方面有良好作用,适于用作饲料添加剂.     

软骨多糖在制备肿瘤疫苗中的初探

通过建立动物模型优化疫苗制备条件,检测小鼠的免疫器官和脾淋巴细胞增殖情况,用SDS-聚丙烯酰胺凝胶电泳检测L1210细胞蛋白变化,研究了软骨多糖(PS)在制备肿瘤疫苗中的应用。研究表明,培养48h的软骨多糖和细胞共混合物(PScell48h)对健康小鼠的免疫效果最好,使小鼠的免疫器官得到保护,并且显著提高了小鼠的体液免疫,对细胞免疫也有较好的刺激作用,通过细胞免疫荧光检测到特异性的抗体,推测可能是软骨多糖诱导48h后抗原蛋白的变化使小鼠机体产生较强的抗肿瘤免疫。     

冬虫夏草多糖的研究进展

多糖是由多个单糖或其衍生物聚合而成的大分子活性化合物，是一切有生命的有机体必不可少的成分，同维持生物机能密切相关。多糖是非特异性的免疫调节剂，具有抗肿瘤、消炎、抗凝血、抗病毒、抗辐射、降血糖、降血脂等生物学活性，多糖正逐渐成为当今新药开发的重要方向之一。冬虫夏草为麦角菌科虫草属的药用真菌，     

海洋源活性多糖的免疫调节作用研究进展

免疫调节通过免疫系统来维持人体的生理动态平衡与相对稳定。免疫细胞和免疫分子以及与其他系统的相互作用可以使机体维持在最适当的水平。海洋动植物中存在着许多的天然活性多糖, 这些活性多糖具有的重要生物活性之一就是免疫活性。目前, 多糖的免疫调节作用引起了国内外学者的广泛关注, 从海洋动植物中获取具有免疫调节作用的活性多糖也成为一种趋势。本文在对海洋动植物多糖的种类来源及生物活性进行介绍的基础上, 分别从多糖对免疫器官、特异性与非特异性免疫的影响、免疫信号通路等方面综述了海洋动植物多糖的免疫调节作用及作用机制, 并就海洋动物多糖的免疫活性的机制研究方面进行了展望, 以期为海洋源活性多糖的免疫调节作用的相关研究提供参考。     

食药用真菌多糖的研究及开发利用

食药用真菌多糖作为一种生物活性物质,具有提高机体免疫力等作用。本文简要地从食药用真菌多糖的发酵调控、分离纯化、活性、研究展望等几个方面进行概述。     

猴头菌液态发酵过程中的参数变化

猴头多糖是一种具有抑制肿瘤、调节免疫等生理活性的真菌多糖。研究猴头菌液态发酵过程中的还原糖、氨基态氮及pH的变化,研究了猴头菌液态发酵的最佳发酵时间。结果表明,猴头多糖发酵的最佳培养时间是7 d。     

食药用真菌多糖的研究与应用

论述了食药用真菌多糖的提取、分离、纯化及结构鉴定，阐述了食药用真菌多糖的化学结构及构效关系，并对食药用真菌多糖的药理作用、生物学效应以及研究应用现状和发展前景进行了讨论，提出了进一步研究开发的建议。     

真菌多糖定量检测方法研究进展

真菌多糖来自于真菌子实体、菌丝体、发酵液,具有抗感染、抗辐射、提高机体免疫力等多种生物活性。快速、便捷、精确的定量检测方法对真菌多糖提取、纯化、结构和功能研究具有重要意义。文章综述近年来国内外文献中的各种定量检测真菌多糖的方法,包括:比色法、色谱法、刚果红法和共振光散射法,对这些方法原理和检测手段的不同进行对比分析,为真菌多糖研究提供参考。     

解淀粉芽孢杆菌施用方式对烟株根际土壤真菌群落的影响

通过大田试验和ITS扩增子测序技术，研究了解淀粉芽孢杆菌不同施用方式[兑水灌根（DS）、拌土围根（BT）、米糠+拌土围根（MK+BT）]对烟株根际土壤真菌群落的影响，旨在为解淀粉芽孢杆菌的科学施用提供理论基础。结果表明，BT和MK+BT均可显著提高烟株根际土壤真菌群落OTU数量及Sobs、Shannon、Chao1指数，对烟株根际土壤真菌群落结构具有显著影响，提高了土壤中子囊菌门和担子菌门的相对丰度，促使土壤中毛壳属（Chaetomium）、木霉属（Trichoderma）和赤霉菌属（Gibberella）等一些有益微生物比例上升。综合来看，在改善根际土壤真菌群落的作用中，MK+BT > BT > DS。     

Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Zhejiang rosy vinegar (ZRV) is produced by spontaneous fermentation. Compared with the microbial community of the vinegar produced by solid-state fermentation, fungi play more important roles in the fermentation of ZRV. In this study, the composition of the fungal community was determined. Aspergillus (average relative abundance: 33.1%), Thermoascus (18.1%), and Candida (15.3%) dominated the fermentation process. Acetic acid and ethanol drove fungal community succession during 40–90 d, while temperature and lactic acid were the drivers during 70–90 d. Keeping low pH and temperature at the initial stage of fermentation was beneficial to improve the quality of ZRV. Multiple members of Rhizomucor, Pichia, and Wickerhamomyces were network hubs during 40–90 d, and they cooperated to ferment starch into ethanol. Moreover, fungal biodiversity and interaction complexity fueled the multifunctionality of organic acid production. These results guided the targeted control of ZRV fermentation to improve the quality of ZRV.Industrial relevanceThese combined findings represent a significant milestone in the understanding of the dynamic profiles of the fungal community, which can add valuable insights to the ZRV manufacturer. Our findings guide the control of fungal community succession during ZRV fermentation to improve the quality.     

鱿鱼丝加工中真菌菌相变化规律及优势真菌的分离鉴定

为减少鱿鱼丝加工过程中真菌污染,提高鱿鱼丝产品的质量,将传统的微生物鉴定技术与5.8S r DNA-ITS序列分析法相结合,并通过系统发育树分析,探索鱿鱼丝加工过程中真菌菌相变化规律及优势菌株。结果表明,在鱿鱼丝加工过程中,不同阶段样品中真菌数量差异显著(p0.05),在加工终点(即烘干包装后)时真菌数量高达2.61 log cfu/g,其中调味和烘干包装阶段是真菌污染的主要环节。加工终点的鱿鱼丝中分离出6种酵母菌和4种霉菌,经测序并通过National Center for Biotechnology Information(NCBI)数据库比对,确定它们分别属于假丝酵母属(Candida sp.)、隐球酵母属(Cryptococcus sp.)、座囊菌属(Dothideomycetes sp.)、胶红酵母属(Rhodotorula sp.)、丝孢酵母属(Trichosporon sp.)、茎点霉属(Phoma sp.)、青霉属(Penicillium sp.)、曲霉属(Aspergillus sp.)、枝孢霉属(Cladosporium sp.)。其中,青霉菌(M-03)和假丝酵母菌(Y-04)为鱿鱼丝加工过程中的优势菌,在加工终点时的数量分别为1.85 log cfu/g和2.15 log cfu/g。     

Effect of fungal hyphae on the access of bacteria to phenanthrene in soil

The effect of fungal hyphae on the mobilization of soil-dwelling bacteria and their access to hydrophobic phenanthrene in soil was tested in columns containing air-filled agricultural soil. The experimental design included a spatial separation between zones of bacterial inoculation and contamination. Motile Pseudomonas putida PpG7 (NAH7) and fast-growing, hydrophilic Pythium ultimum were used as the model phenanthrene-degrading and vector organisms, respectively. Efficient translocation of strain PpG7 in the range of centimetres in presence of P. ultimum indicated that the fungal mycelia bridged air-filled pores and thereby provided a continuous network of water-paths that enabled bacteria to spread in the soil. Biodegradation of the soil-associated phenanthrene was found only in the presence of the fungal mycelia, hence proving that the fungal network facilitated the access of the bacteria to the contaminant. Our data suggest that the specific stimulation of indigenous fungi is a promising method to mobilize pollutant degrading bacteria and thereby improve soil bioremediation in-situ.     

转化白藜芦醇苷虎杖内生真菌的分离和鉴定

为提高虎杖中白藜芦醇得率,采用虎杖内生真菌直接发酵虎杖转化白藜芦醇苷为白藜芦醇,通过从虎杖根、茎中初筛得到6株内生真菌,复筛以虎杖煮提液为底物发酵,采用高效液相色谱法定量检测发酵液中白藜芦醇苷和白藜芦醇含量。结果表明:6株内生真菌均具有转化白藜芦醇苷为白藜芦醇能力,其中分离于茎内的J1转化率最高为25.6%。J1经形态学观察及ITS-5.8S rDNA序列分析,鉴定为草酸青霉Penicillium oxalicum,Genbank登录号为HQ732137。     

SAKE BREWING FROM LIQUEFIED-RICE WITH IMMOBILISED FUNGAL MYCELIA AND IMMOBILISED YEAST CELLS

Sake brewing from liquefied-rice solution with immobilised fungal mycelia and immobilised yeast cells was investigated. Rice was liquefied by α-amylase in order to improve fluidity. Aspergillus oryzae was used for the production of saccharifying enzymes, and Saccharomyces cerevisiae for fermentation. The saccharifying enzyme productivity of immobilised fungal mycelia grown in highly aerobic conditions was much higher than that of fungal mycelia grown in liquid culture. Furthermore, saccharifying enzyme production was stimulated by the use of liquefied-rice treated with protease. The enzyme activity of immobilised mycelia was 4.5 times higher than that of rice-koji. The saccharifying enzyme was produced 10 times over a period of about 30 d at 41°C using protease treated liquefied-rice. Ethanol production was carried out with immobilised yeast using liquefied-rice containing saccharifying enzyme extracted from immobilised fungal mycelia. 19.0% (v/v) ethanol was obtained after incubation at 15°C for 5 d.     

Internal transcribed spacer (ITS) sequence-based characterization of fungal isolates from multiple yogurt facilities—A case study

Fungal spoilage remains a significant issue in dairy product quality, especially for cultured dairy products such as yogurt formulated without preservatives such as potassium sorbate. Fungal contamination can occur throughout the processing continuum, from the dairy farm environment to the finished product processing environment. As molecular characterization of fungal isolates is used more frequently, we obtained fungal isolates obtained in 2 yogurt processing facilities as part of routine fungal testing of raw materials (e.g., fruit preparations, added ingredients), in-process product samples, environmental samples (e.g., air plates, equipment surfaces such as valves, face plates, air nozzles), and finished product samples, to determine whether internal transcribed spacer (ITS) barcoding data would be helpful to support source tracking of fungal contamination issues. Internal transcribed spacer PCR amplification and sequencing allowed us to classify the 852 isolates from these 2 facilities into 200 unique ITS allelic types (AT), representing the phyla Ascomycota (743 isolates), Basidiomycota (97 isolates), and Mucoromycota (12 isolates). Thirty ITS AT were isolated from both facilities; 62 and 108 ITS AT were isolated from only facility A or only facility B, respectively. Nine ITS AT were each represented by more than 20 isolates; these AT comprised 53% of the 852 isolates. The considerable diversity of fungal isolates even within a single facility illustrates the challenge associated with controlling fungal contamination of dairy products. The ITS barcoding technique, however, did show promise for facilitating the source tracking of fungal contamination, particularly for ITS AT over-represented in a given facility. For example, we found evidence for equipment-specific reservoirs for 2 AT (14 and 219) in facility B. Our data suggest that despite its limited discriminatory power, ITS sequencing can provide initial information that can help trace fungal contamination along the processing continuum. However, development and implementation of discriminatory subtyping methods will be needed to further improve the ability to identify sources of fungal contamination in dairy facilities. Developing and implementing sampling plans that comprehensively capture yeast and mold diversity in a given processing facility remain a considerable challenge.     

Structural Characterization,Technological Functionality,and Physiological Aspects of Fungal β-D-glucans: A Review

β-D-glucans are a (1→3)-linked glucose polymer with (1→6)-linked side chains and a major component of fungal cell walls. They exhibit structural integrity to the fungal cell wall. In addition, β-glucans are widely used as food adjuvant in food and pharmaceutical industries because of their physico-chemical properties. Several studies have focused on different isolation processes of (1→3) (1→6)-β-glucan that could affect the physico-chemical and functional properties of β-glucan such as chemical composition, solubility, viscosity, hydration properties, and oil binding capacity. Immunological activity is one of the most important properties of β-glucans. Thus, they are effective in inhibiting growth of cancer cells and metastasis and preventing bacterial infection. In humans, β-glucans reduce blood cholesterol, improve glucose absorption by body cells, and so help wound healing. This review described the prebiotic potentiality of fungal β-D-glucans with the objective to detail the methodologies applied for their extraction, their structure and techno-functional properties, and finally their biological effects.     

Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness

Strawberry halves were pretreated with fungal pectinmethylesterase (PME) and calcium chloride using, respectively, passive osmotic infusion, vacuum‐assisted infusion, and pressure‐assisted infusion with the aim to improve the firmness. The vacuum‐assisted procedure was observed to be the only method able to accomplish an uptake of infusion solution and hence capable of improving the firmness of the strawberries. Significantly less firmness increase was realized when tomato PME was vacuum‐infused instead of fungal PME. Strawberry halves were pretreated by vacuum‐assisted infusion with fungal PME and calcium chloride and were subsequently subjected to thermal treatments at 60 °C and 80 °C and pressure treatments at about 400 MPa and 550 MPa. For all treatments studied, the pretreated sample was significantly firmer compared with the reference sample. For the thermal processes, the residual firmness relative to the initial value before treatment was depending on the temperature of the treatment and not on the pretreatment. However, vacuum‐assisted infusion of PME and calcium could limit the portion of firmness loss due to pressure treatment to 30% compared with 80% for non‐pretreated fruits.     

Postharvest Quality of Strawberry Fruit (<Emphasis Type="Italic">Fragaria x Ananassa</Emphasis> Duch cv. Albion) as Affected by Ozone Washing: Fungal Spoilage,Mechanical Properties,and Structure

Storage life of strawberry fruit is limited due to its high softening rate and susceptibility to fungal attack. Thus, it is of interest to develop and improve preservation techniques to reduce postharvest losses. The aim of this study was to evaluate the effect of ozonized water washing (maximum concentration of 3.5 mg L^?1; 5–15 min) on fungal spoilage, water loss, mechanical properties, and structure of strawberries (cv. Albion) harvested in different years and stored at 5 °C. The effect of ozone treatment on decontamination and weight loss was dose-dependent. Ozonization for 5 min significantly reduced fungal incidence (~?22–25% lesser than control) and weight loss of strawberries throughout storage. High doses (10 or 15 min) did not reduce significantly fungal growth in relation to control, although weight loss in fruit treated for 15 min was higher than control. In both harvest years studied, cold storage provoked a diminution in deformability modulus and an increase in deformation but a significant effect of treatment was not observed. These changes were correlated with alteration of cell walls and turgor loss. Otherwise, cuticular membrane of strawberries treated for 5 min was observed thicker and more electron dense than in fruit ozonized for 15 min or control. It could partially explain the lower moisture loss observed in 5-min treated fruit. Results showed that ozonized water washing for 5 min can be an alternative strategy for extending postharvest strawberry shelf-life by decreasing fungal decay and water loss along cold storage, without affecting mechanical parameters.