Development and quality evaluation of a cereal-based breakfast product from yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom (Pleurotus ostreatus) flour blends

Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the cereal-based breakfast product coded as YSB, SMB, TMB, PMB and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160°C for 25 min and blended together with oven-dried and packaged oyster mushroom. The developed products were analysed for proximate, vitamins, minerals and sensory properties. The proximate composition (%) of different blends ranged as moisture (4.07–7.08), ash (3.09–2.28), crude fat (16.04–12.83), crude fibre (4.30–8.22), protein (16.14–22.54), carbohydrate (56.34–47.04) and energy (434.34–393.83 Kcal). Vitamin A (7.99–5.98 mg/100 g), vitamin B₁ (0.08–0.42 mg/100 g), vitamin B₂ (0.06–0.15 mg/100 g), vitamin B₃ (1.91–4.52 mg/100 g) and vitamin C (3.55–3.32 mg/100 g) were u while minerals (mg/100 g) were calcium (75.31–58.02), potassium (0.65–4.01), magnesium (12.25–12.62), iron (1.21–4.15) and zinc (0.40–1.32). Sensory scores revealed that the cereal-based breakfast product were acceptable to the panellist with oyster mushroom supplementation up to 10%.     

Chemistry and Toxicology of Major Bioactive Substances in Inocybe Mushrooms

Mushroom poisoning has always been a threat to human health. There are a large number of reports about ingestion of poisonous mushrooms every year around the world. It attracts the attention of researchers, especially in the aspects of toxin composition, toxic mechanism and toxin application in poisonous mushroom. Inocybe is a large genus of mushrooms and contains toxic substances including muscarine, psilocybin, psilocin, aeruginascin, lectins and baeocystin. In order to prevent and remedy mushroom poisoning, it is significant to clarify the toxic effects and mechanisms of these bioactive substances. In this review article, we summarize the chemistry, most known toxic effects and mechanisms of major toxic substances in Inocybe mushrooms, especially muscarine, psilocybin and psilocin. Their available toxicity data (different species, different administration routes) published formerly are also summarized. In addition, the treatment and medical application of these toxic substances in Inocybe mushrooms are also discussed. We hope that this review will help understanding of the chemistry and toxicology of Inocybe mushrooms as well as the potential clinical application of its bioactive substances to benefit human beings.     

Effects of Phosphoryl Oligosaccharides of Calcium (POs-Ca) on Mycelial Growth and Fruiting Body Development of the Edible Mushroom,Pleurotus ostreatus

Phosphoryl oligosaccharides of calcium (POs-Ca) is a calcium salt of phosphoryl maltooligosaccharides made from potato starch. POs-Ca is highly water-soluble and can supply both the calcium ion and acidic oligosaccharides in an aqueous solution. In this study, we investigated the effects of POs-Ca on the mycelial growth and fruiting body yield of Pleurotus ostreatus , which is one of the most widely cultivated edible mushrooms in the world. We cultivated the mushroom using both potato dextrose agar (PDA) medium and sawdust-based medium, with added calcium salts. The addition of POs-Ca into the PDA medium with a calcium concentration of 10 mg increased mycelial growth significantly ( p < 0.05, vs . control). POs-Ca addition to the sawdust-based medium at concentrations of 1.0 to 3.0 g/100 g medium increased the amount of calcium in the fruiting bodies but did not affect the length of the cultivation period or the weight of the fruiting body. The calcium content in the fruiting body increased 12-fold when compared to the control. On the other hand, neither the CaHPO ₄ ･2H ₂ O group nor the CaHPO ₄ ･2H ₂ O with oligosaccharides group showed changes in the calcium content of the fruiting bodies. Our results indicate that the use of POs-Ca in mushroom cultivation allows for the possibility of developing new functional foods like calcium-enriched edible mushrooms. This is the first report describing the effects of POs-Ca on mushroom cultivation.     

D-最优混料设计优化树莓平菇解酒片主料配比

红树莓中富含的鞣花酸和其聚合物以及其他化合物具有解酒功能,该文利用所培育出的树莓平菇,添加传统药膳葛花、拐枣、苦荞以及具有养胃功效的小米进行平菇解酒片的开发。采用软件Design Expert(V.8.0.6)中的混料(mixture)设计D-Optional的方法,以体外乙醇脱氢酶(alcohol dehydrogenase,ADH)的激活率为评价指标,设计解酒片的最佳主料配方。通过建立各组分不同比例与ADH激活率之间的回归模型,考察该配方中各组分的交互作用对响应值的影响,利用软件的优化功能和验证试验得出最佳主料配方为:小米粉31.2%、苦荞粉21.7%、平菇粉20.5%、葛花粉16.8%、拐枣粉9.8%,在该条件下对ADH的激活率最大达到15.87%,验证试验结果与预测值相吻合,表明采用本方法优化得到的处方工艺稳定可靠。     

超高效液相色谱-串联质谱法测定毒蘑菇中5种强毒性蘑菇毒素含量

目的建立超高效液相色谱-串联质谱法快速检测毒蘑菇中α-鹅膏毒肽、β-鹅膏毒肽、γ-鹅膏毒肽、羧基二羟鬼笔毒肽和二羟鬼笔毒肽5种强毒性蘑菇毒素含量的分析方法。方法样品经甲醇/水(3:7, V:V)混合液超声提取,离心后取上清液过0.22μm微孔滤膜,C18色谱柱分离,超高效液相色谱-串联质谱仪上采用多反应监测正离子模式测定,外标法定量检测。结果蘑菇样本中检测出α-鹅膏毒肽、β-鹅膏毒肽、γ-鹅膏毒肽和羧基二羟鬼笔毒肽4种蘑菇毒素,浓度分别为164、198、33、2208 mg/kg。结论本方法快速简便、准确,可用于因蘑菇毒素引起的食物中毒应急检测。     

通风量对菇渣好氧发酵温度时空特性的影响

采用不同通风量进行菇渣与猪粪高温共发酵,研究通风对发酵过程中堆体温度的时空变化的影响。结果表明,通风使堆体温度呈现出明显的梯度效应,不同处理各发酵时期的温度分布均由剖面中部向四周不断降低。高温区域的位置和面积随发酵时间呈动态变化规律,升温期温度在发酵罐中上部积聚,高温分布区类似椭圆形,高温期椭圆面积逐渐向堆体中部扩散和扩大,随后高温面积不断递减并向中下部迁移,降温期堆体各区域温度趋于一致。由等值线的疏密程度可知,温度的空间变异性大体呈现出高温期>第2次高温期>升温期>降温期的规律。结合试验各阶段的温度变化并考虑节能降耗,得出发酵升温期和高温期分别以0.05,0.067m3/(d·m3)进行通风,二次高温期与降温期以0.033 m3/(d·m3)进行通风条件最佳。     

废菌渣活性炭的制备及对废水中硝基苯的吸附

以废菌渣为原料制备活性炭，采用能量-色散光谱（EDS）和傅里叶变换红外光谱仪（FTIR）进行表征，结果表明：活性炭表面具有多种官能团，有利于提高对硝基苯的吸附。并研究了活性炭吸附硝基苯的影响因素（pH、初始浓度、吸附时间、投加量）、吸附等温线及热力学。结果表明：在常温中性pH条件下，初始浓度为50mg/L，活性炭用量为0.15g时硝基苯去除率可达98%，出水水质满足《污水综合排放标准》（GB 8978－1996）中对硝基苯浓度低于2.0mg/L的要求。活性炭对硝基苯的吸附具有较快的吸附速率，即1min接近平衡。该吸附行为是自发放热反应，可以用Freundlich模型很好地拟合。废菌渣活性炭对硝基苯的吸附主要是疏水作用和氧化钼活化共同作用的结果。因此，以农业废弃物-废菌渣制备得到的废菌渣活性炭具有良好的经济实用性，可用于废水处理中，实现以废治废的目的。     

Consumer perception of extruded snacks containing brown rice and dried mushroom

Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom-containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice-based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.     

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

Water is a critical factor influencing the quality of mushrooms. This paper investigated the moisture migration of shiitake mushroom during storage using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) and its relationship to quality deterioration. Three water components assigned as water in different cell compartments of cell wall, cytoplasm and vacuole were observed in shiitake mushroom matrix. As the prolonging of storage time, the right shift of immobilised water and left shift of free water led to the merge of these two peaks at the end of storage. The increase in peak area of water in cytoplasm and decrease in the peak area of water in vacuole indicated evident moisture migration from vacuole to cytoplasm. MRI images showed heterogeneous water distribution in shiitake mushroom, and the water migrated from centre to surface, then evaporated to the environment. Besides, the moisture migration might be related to the weight loss and textural softening of shiitake mushroom.     

Macrofungi: A review of cultivation strategies,bioactivity, and application of mushrooms

The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.