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Objective: This study was conducted to investigate the purification process aimed at obtaining a shiitake glycoprotein with lead eliminating effect, and to explore its preventive and therapeutic efficacy against lead acetate-induced lead toxicity in a rat model. Methods: The crude polysaccharide was extracted from shiitake mushrooms using a hot water extraction method, followed by further purification involving protein removal and chromatography techniques to obtain the bioactive glycoprotein. The molecular characteristics of the glycoprotein were determined through various analytical methods, including infrared spectroscopy analysis, monosaccharide composition analysis, N-terminal amino acid sequencing, and internal amino acid sequence analysis. To evaluate the bioactive potential of shiitake polysaccharide-peptide in addressing lead poisoning in rats, 63 male Sprague-Dawley rats were randomly distributed into nine groups, including a control group, a model group, a positive control group, and shiitake glycoprotein treatment groups at doses of 4, 8 and 160 mg/kg, as well as shiitake fruiting body treatment groups at doses of 4, 12 and 36 g/kg. Lead poisoning was induced in the rats via intraperitoneal injection of lead acetate. The rats were administered polysaccharide-peptide and shiitake fruiting body treatments for a duration of 30 days, with observations made regarding their physical condition. Parameters assessed included body weight, lead content in blood and various organs, as well as biochemical markers in serum. Results: The monosaccharide composition analysis showed that the purified shiitake glycoprotein (LEPP) was composed of glucose, mannose, galactose, glucuronic acid, xylose, fucose, ribose, galacturonic acid, arabinose and rhamnose. The amino acid sequence analysis showed that the N-terminal sequence was MPEQVVVADA, indicating that the shiitake glycoprotein had polysaccharide and protein components. The findings indicated that shiitake glycoprotein effectively promoted weight gain in rats afflicted with lead poisoning. It significantly reduced lead concentrations in both blood and liver, mitigated lead deposition within the liver, enhanced the activities of superoxide dismutase (SOD) and catalase (CAT) in the serum, lowered the levels of malondialdehyde (MDA) （P

In order to study the quality of inulin sausage that influenced through pomegranate powder and tea polyphenols to substitute partly nitrite, firstly, according to the cooking loss, color and texture properties of sausage assured appropriate inulin. Secondly, the process conditions and recipe were optimized by single factor experiments and orthogonal tests, used the pH value, the red-value, thiobarbituric acid reactive substances (TBARS), hardness, and sodium nitrite residue as evaluation metric. The results showed that while the addition levels of inulin, pomegranate powder, nitrite and tea polyphenols were 6%, 3%, 60 mg/kg and 300 mg/kg, could got a product with high red-value, low pH value, low lipid oxidation, low residue of nitrite and better sensory quality. In addition, the study results showed that inulin 6%, pomegranate powder 3%, and 300 mg/kg tea polyphenols could be used as substitute for sixty percent of the nitrite, so that the addition and residue of nitrite was effectively decreased. As a result, the food safety, color, and anti-oxidative capacity of the product were both enhanced, provided a theoretical foundation for developing nitrite-low and low fat meat.

In this study, Akkermansia muciniphila (Akk) was cultured to a concentration of more than 109 CFU/mL in optimized liquid thioglycolate medium. Besides, the differential metabolites in the fermentation supernatants from the original and optimized medium were analyzed by non-targeted metabolomics, and the physiological functions of the characteristic products were evaluated. The results showed that when cultured in the optimized medium, Akk produced higher amounts of various functional metabolites such as propionic acid, bardoxifene, docetaxel and vinblastine by affecting protein digestion and absorption, aminoacyl tRNA biosynthesis, bile secretion, ATP-binding cassette (ABC) transporter, and the metabolic pathways of amino acid biosynthesis. These metabolites could be directly related to anti-cancer, anti-inflammatory, anti-obese and other functions. This study provides solid evidence that Akk can function as a probiotic agent and postbiotic to regulate many diseases, and lays a theoretical foundation for future industrial production.

This study investigated the quality and microbial flora changes of Lentinu edodes during postharvest cold storage. L. edodes was picked with sterile gloves, treated with ozone and stored for up to 40 days at 2–4 ℃. The changes in the moisture content, color, texture, and volatile flavor substance, free amino acid and flavor nucleotide contents of the mushroom were determine during the storage period, and the changes in the microbial flora on the surface of L. edodes were detected by high-throughput sequencing. Besides, fungi were isolated and identified from the mushroom surface, and the dominant spoilage organisms were determined. The results showed that the moisture content, brightness (L* value) and hardness decreased with storage time, while the elasticity, chewiness, cohesiveness and gumminess increased first and then decreased. The relative contents of alcohols contributing to the clean aroma of L. edodes such as 1-octene-3-ol and 3-octanol increased first and then decreased during storage, and so did the contents of umami, sweet and bitter amino acids. The contents of 5’-cytidine monophosphate (5’-CMP), 5’-uridine monophosphate (5’-UMP) and 5’-guanosine monophosphate (5’-GMP) decreased continuously, while the contents of inosine 5’-monophosphate (5’-IMP) and adenosine 5’-monophosphate (5’-AMP) increased first and then decreased. The richness of the microbial community decreased first and then increased, whereas the diversity increased first and then decreased. Pseudomonas was found to be the dominant spoilage bacteria. The major spoilage fungi were Trichoderma harzianum, Alternaria and Aspergillus flavus. In conclusion, the quality and microbial flora of L. edodes changed obviously during postharvest cold storage, which will provide a theoretical basis for further controlling the spoilage and prolonging the storage period of L. edodes.