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The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the storage effects of different preservation methods, extend the storage life of mushrooms and present future perspectives on technical aspects in the storage and preservation of Pl. eryngii. This will provide important research directions for the processing and product development of this mushroom. [ABSTRACT FROM AUTHOR]

China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms. [ABSTRACT FROM AUTHOR]

Obesity is a prevalent chronic disease worldwide. In this study, we screened lactic acid bacteria (LAB) suitable for fermenting Shenheling extract (SHLE) to enhance its anti-obesity efficacy and improve flavor. Using SHLE as the medium, a single strain was inoculated and the lactic acid bacteria suitable for growth in SHLE were preliminarily screened through a growth curve. The growth of the initially screened LAB was characterized in detail by the pH value, titration acidity and viable bacteria count. At the same time, appropriate LAB were selected with the lipase activity inhibition rate, α-glucosidase activity inhibition rate and a sensory evaluation as the response indicators. As a result, 6 of the 12 strains of lactic acid bacteria grew well in SHLE. The fermentation of five representative LAB could significantly improve the inhibition rate of the lipase activity of SHLE and maintain the inhibition rate of the α-glucosidase activity at a high level. In addition, fermentation removed the original flavors of SHLE such as grass, bitterness and cassia and added a sour taste, fruity aroma and cool taste. Among them, Lactobacillus fermentum grx08 and Lactobacillus rhamnosus hsryfm1301 gave SHLE a soft sour taste after fermentation. L. fermentum grx08, L. rhamnosus grx10 and hsryfm1301 imparted a moderately fruity aroma to SHLE after fermentation. In summary, L. fermentum grx08 and L. rhamnosus hsryfm1301 were the candidate strains for fermenting SHLE to produce good-flavored slimming functional drinks. [ABSTRACT FROM AUTHOR]

Background: Carotid intima-media thickness (cIMT) has been associated with an elevated risk of ischemic stroke (IS) in several studies, but the results are inconsistent. We investigated whether the association between cIMT and IS varied across different IS subtypes, and further assessed gene-cIMT interactions' association with IS risk., Methods: A total of 1048 IS cases (795 large-artery atherosclerosis (LAA) cases, 103 small-vessel occlusion (SVO) cases, and 150 other subtypes) and 2696 IS-free controls across 2179 families were included in the analysis. Self-reported IS cases were confirmed through medical records' review and head imaging by computed tomography and/or magnetic resonance imaging. The mean values of the common cIMT obtained in bilateral distal and proximal carotid artery segments were used. The genotype information of rs2910164 polymorphism in microRNA-146a (miR-146a) was also collected., Results: We found that cIMT was significantly associated with a higher risk of IS and LAA subtype but not SVO subtype in the multivariate-adjusted models. The odds ratio (OR) and 95% confidence interval (CI) in the highest quartile versus the lowest quartile of cIMT was 2.48 (1.92-3.20) for IS and 2.75 (2.08-3.64) for LAA (both p trend <0.001). The results also showed that there was a significant interaction between cIMT and rs2910164 genotype with the risk of IS ( p interaction = 0.03) and LAA ( p interaction = 0.02). The associations of cIMT with IS and LAA were strengthened among participants carried rs2910164&#95;GG genotype compared with those with rs2910164&#95;CC genotype., Conclusions: Our results indicate that higher cIMT levels were significantly associated with IS and LAA subtype but not SVO subtype, and the relations were modified by rs2910164 polymorphism in miR-146a.