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Protoplast fusion technology originated from cell-cell fusion technology in the 1950s and was initially applied to animal cells. The advantage of applying it in the field of edible fungi breeding is that compared with conventional natural selection and hybrid breeding methods, it could more effectively overcome certain incompatibility obstacles to achieve distant hybridization, and more purposefully select parents to obtain new varieties with outstanding characteristics. For these reasons protoplast fusion technology is becoming of great significance for the improvement of edible fungi strains, the breeding of new varieties, and the taming of difficult-to-cultivate species. At present, relatively stable and capable-of-fruiting fusants are limited to several genus and species, and using protoplast fusion for distant hybridization requires new breakthroughs overcoming vegetative incompatibilities. Technically, the acquisition and identification of fusants could also be improved to a more controllable approach. This article focuses on the longitudinal discussion of the role of protoplast fusion technology in the genetic breeding of edible fungi. It explains: i) the preparation and regeneration of protoplasts in the process, ii) the specific methods of fusion, iii) the identification, mutagenesis, and rejuvenation of fusants, and iv) possible impacts of two incompatible systems. Certain application practice cases are also introduced to summarize its promotion prospects.

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Introduction: The diversity of edible fungus species and the extent of mycological knowledge pose significant challenges to the research, cultivation, and popularization of edible fungus. To tackle this challenge, there is an urgent need for a rapid and accurate method of acquiring relevant information. The emergence of question and answer (Q&A) systems has the potential to solve this problem. Named entity recognition (NER) provides the basis for building an intelligent Q&A system for edible fungus. In the field of edible fungus, there is a lack of a publicly available Chinese corpus suitable for use in NER, and conventional methods struggle to capture long-distance dependencies in the NER process. Methods: This paper describes the establishment of a Chinese corpus in the field of edible fungus and introduces an NER method for edible fungus information based on XLNet and conditional random fields (CRFs). Our approach combines an iterated dilated convolutional neural network (IDCNN) with a CRF. First, leveraging the XLNet model as the foundation, an IDCNN layer is introduced. This layer addresses the limited capacity to capture features across utterances by extending the receptive field of the convolutional kernel. The output of the IDCNN layer is input to the CRF layer, which mitigates any labeling logic errors, resulting in the globally optimal labels for the NER task relating to edible fungus. Results: Experimental results show that the precision achieved by the proposed model reaches 0.971, with a recall of 0.986 and an F1-score of 0.979. Discussion: The proposed model outperforms existing approaches in terms of these evaluation metrics, effectively recognizing entities related to edible fungus information and offering methodological support for the construction of knowledge graphs. [ABSTRACT FROM AUTHOR]

ObjectiveA method for the detection of cyanide in vegetables and edible fungi by distillation-flow injection method was established.MethodsInnovative pretreatment method， the use of water vapor distillation technology to process the sample to effectively remove interfering impurities， and then the use of continuous flow syringe to detect the cyanide content in the distillate.Results20 samples were tested for cyanide， the detection limit of the method was 0.012 5 mg/kg，the lowest quantitative concentration was 0.037 5 mg/kg；The recovery rate was between 97.0%-103.6%；The relative standard deviation RSD （n=6） was 3.74%-4.56%.The method was compared with isonicotinic acid-pyrazolone Spectrophotometer and isonicotinic acid-barbituric acid Spectrophotometer.ConclusionThe results of distillation-flow injection method was accurate and reliable，with good repeatability and the test time was shortened. It was suitable for rapid and accurate detection of cyanide in large quantities of vegetables and edible fungi.

The article discusses the complete genome of Cedecea neteri A2, a bacterial pathogen responsible for causing yellow rot disease in Pleurotus pulmonarius, an edible fungus in Guangxi, China. The disease leads to the formation of purulent tissues and deformed fruiting bodies, reducing the economic value of the fungus. The C. neteri A2 strain is gram-negative, motile, and lacks capsules or endospores. The genome sequencing of C. neteri A2 was conducted using two different platforms, and the resulting genome sequence will aid in understanding the pathogenicity mechanisms and developing control approaches for yellow rot disease. [Extracted from the article]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to study the effects of the complexity of raw materials such as collagen and edible fungi on the quality of yak meat enema products and the quality changes in the storage process, and to determine the best processing process of yak meat enema. The study took yak meat enema as the test object, with adding amounts such as yak hoof tendons, shiitake mushrooms, salt and rice wine as the influencing factors. A four-factor, three-level response surface analysis test was conducted using the Box-Behnken method with the sensory evaluation as the response values and a quadratic multinomial regression model was developed based on a single-factor experiments. On this basis, the storage test of yak sausage was carried out, and the changes of edible quality and rheological properties of it were measured and analyzed after 0, 2, 4, 6, 8 and 10 days of storage at 4 ℃. The results showed that the optimal formula of collagen-edible fungi sausage was 10% shiitake mushrooms, 2% yellow rice wine, 20% yak tendon, and 2% salt. Meanwhile, the score of yak sausage was the highest and the quality was the best. The storage test showed that with the extension of the time, the water holding capacity (WHC), pH value, L* value, a* value, hardness, chewiness and recovery of yak sausage gradually decreased, while the b* value and cooking loss gradually increased. Cohesiveness and elasticity did not change significantly, but rheological properties changed significantly (P

Objective: In order to solve the problem of edible fungus species identification, an EfficientNet edible fungus image classification model based on convolution neural network is proposed. Methods: Firstly, the edible fungus images were collected and the datasets were made according to different equipment and shooting environment, and then the model performance was improved through model training skills and network skills. A YWeight weight attenuation method was proposed to control the effective learning rate, and the generalization performance of the model was affected by controlling the cross-boundary. Results: This method makes EfficientNet-B0 obtain 79.82% （+0.85%） top-1 accuracy on the self built dataset YMushroom, and only 78.97% in the default training process. On the public dataset fungus, the accuracy of EfficientNet-B0 was 87.62% （+0.78%） and the original training accuracy was 86.84%. Conclusion: Experiments show that by adjusting the super parameters, the model finds a near optimal solution, and improves the performance of the edible fungus image classification model through weight attenuation, which provides a basis for the automatic management of edible fungus planting base in the future.

Abstract One of the new waters, and environmentally friendly agriculture initiatives in Peru is to encourage the utilization of agricultural waste, because low agricultural output is a threat to food security there. The purpose of this research was to evaluate the effect of harvest residues on the basidiocarp production of the fungus Pleurotus Ostreatus, in Acobamba-Huancavelica. The trial had a completely randomized design, and the treatments included T1, barley stubbles; T2, wheat stubbles; T3, pea stubbles; T4, broad bean stubbles; and T5, quinoa stubbles. The research was quantitative in nature, taking the form of an experiment with an applied, explanatory level of design. The recorded data was tabulated and analyzed with analysis of variance, as well as Tukey's test (α:0.05), for which the statistical software Infostat was used. The results are presented in tables and graphs for a better interpretation. As main results, it was obtained that the time (colonization), diameter (stem, pileus), length (stem) and weight (basidiocarps), present statistical differences between treatments showing significant enhancement in all parameters. Despite a numerical difference, a Tukey average comparison test revealed that there was no statistically significant difference between the averages for the variable time for fungus colonisation, suggesting that the treatment T5 in which quinoa substrate showed the greatest average. Treatment T4 in which broad bean stubbles were used gave the most low-average. In conclusion, increment in all parámeters were noted in all treatment of Pleurotus basidiocarps ostreatus under Acobamba conditions.

The aim of this work was to develop and evaluate low-carb cakes by replacing wheat flour with green bocaiuva pulp enriched with Pleurotus ostreatus. Four formulations were tested: F1: coconut flour, F2: green bocaiuva flour, F3: green bocaiuva flour enriched with P. ostreatus and ammonium nitrate and F4: green bocaiuva flour enriched with P. ostreatus. Results indicated that all formulations can be considered as protein source foods (7.33–10.47 g 100 g−1), with high fiber contents (7.16–9.43 g 100 g−1), and low-carbohydrate contents (13.92–21.87 g 100 g−1), without sugar addition. F4 presented the highest scores for all sensory attributes (color: 7.77; aroma: 7.55; texture: 7.32, flavor: 7.18 and overall impression: 7.73) and purchase intention (68% for the sum of probably and certainly would purchase). Thus, the green bocaiuva flour enriched with P. ostreatus can be used for the development of low-carb cake with improved nutritional components and acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Background: In view of the increasing human life and the aging of the population, the search for safe anti-aging drugs has become a hot topic. Agaricus blazei Murrill is a rare edible fungus, with a variety of biological activities. The purpose of this study was to clarify the anti-aging effect and mechanism of ABM-A on the aging induced by D-Galactose in mice. Results: The result showed that ABM-A contained 87.2% of glucose, 3.3% of galactose, 3.8% mannose and 5.7% gluconic acid. The behavior of mice in the treatment group was significantly improved after administration of ABM-A. And the activity of SOD and CAT and the level of T-AOC were increased (p

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Edible fungi, commonly known as mushrooms, are precious medicinal and edible homologous gifts from nature to us. Because of their distinctive flavor and exceptional nutritional and medicinal value, they have been a frequent visitor to people's dining tables and have become a hot star in the healthcare, pharmaceutical, and cosmetics industries. Edible fungal polysaccharides (EFPs) are an essential nutrient for edible fungi to exert bioactivity. They have attracted much attention because of their antioxidant, immunomodulatory, antitumor, hypoglycemic, and hypolipidemic bioactivities. As a result, EFPs have demonstrated outstanding potential over the past few decades in various disciplines, including molecular biology, immunology, biotechnology, and pharmaceutical chemistry. However, the complexity of EFPs and the significant impact of mushroom variety and extraction techniques on their bioactivities prevents a complete investigation of their biological features. Therefore, the authors of this paper thoroughly reviewed the comparison of different extraction methods of EFPs and their advantages and disadvantages. In addition, the molecular weight, monosaccharide composition, and glycosidic bond type and backbone structure of EFPs are described in detail. Moreover, the in vitro and in vivo bioactivities of EFPs extracted by different methods and their potential regulatory mechanisms are summarized. These provide a valuable reference for improving the extraction process of EFPs and their production and development in the pharmaceutical field. [ABSTRACT FROM AUTHOR]

Cantharellus is one of the most widely used ectomycorrhizal fungus in the world, which forms mycorrhizal communities with various plant species and plays a major ecological role in forest ecosystems. The present study is the first report to know the extent of genetic diversity and differentiation of Zarde-Kija mushroom populations using microsatellite markers within the internal transcribed spacer (ITS). In this study, 70 fungal samples were collected from six populations of this species in the Hyrcanian Forest (Gorgan, Neka, Sari, Noor, Chalous, and Rasht populations) and its genetic diversity and structure were measured. The number of observed alleles ranged from 5 to 7 and the expected heterozygosity ranged from 0.320 to 0.864. AMOVA analysis showed that the largest portion of the genetic variation was among individuals within the population (95%), whereas 5% was among populations. The mean coefficient of differentiation (FST) was 0.096, which indicates the medium genetic differentiation between the populations under study. The mean inbreeding value (FIS) and gene flow (NM) were 0.853, 2.509, respectively. Most loci showed deviation from Hardy–Weinberg equilibrium due to the excess of heterozygotes in all populations. The genetic landscape shape plot revealed that high pairwise genetic distances among individuals in central populations of the Hyrcanian forest. This study revealed that the effective population size of Zarde-Kija has been decreased in the Hyrcanian forest and emphasizes the need to develop an effective strategy for the conservation of this species. However, it is suggested that research on this species be repeated using stronger markers and more populations to increase the accuracy of the results.

The polysaccharides from edible fungus showed many kinds of biological activities, including anti-tumor, immunomodulatory, anti-inflammatory, anti-diabetes, improving functional constipation activities. In particular, the immunomodulatory effects have been paid more and more attention by scholars, but there was no systematic introduction of their immunomodulatory mechanism. So, this review introduced the immunomodulatory effects and mechanism of edible fungus polysaccharides in recent years, and then the relationships between structure and immunomodulatory effect were also discussed.

This study explored the therapeutic effects of Auricularia auricula melanin (AAM) on alcoholic liver damage in vitro and in vivo. Human normal liver L02 cells were pre-treated with ethanol and then treated with AAM to explore the therapeutic effect of AAM on ethanol-induced hepatocyte injury. The results show that AAM significantly elevated the cell viability, ameliorated the cell morphology, reduced the ROS and increased the GSH/GSSG of ethanol-pretreated L02 cells. Then, mice were administered with ethanol to induce acute alcoholic liver damage, and administered with AAM to further study the therapeutic effect of AAM on alcoholic liver damage in mice. As a result, AAM reduced the levels of ALT, AST, TG, and MDA, increased the levels of ADH, SOD, and CAT in liver damage mice. The therapeutic effect of AAM may be related to inhibition of CYP2E1 expression and activation of Nrf2 and its downstream antioxidase. The research enriched the bioactivity of AAM and provided some ideas for the development of melanin-related health foods.

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper reviews the development and utilization of active components, which in cinnamon residue, such as polysaccharides, polyphenols, flavonoids and saponins, on the preparation of biological fermentation feed and additives, cultivation of edible fungi, preparation of biogas and activated carbon. It is pointed out that cinnamon residue contains a variety of active components, which has high research value and can be widely used in food, daily chemicals, medicine and so on. In order to improve the current situation that cinnamon residue has only been used as boiler fuel and caused environmental pollution, and provide reference for making full use of the residual value of cinnamon twigs and leaves, developing cinnamon series products, prolonging cinnamon industry chain and helping cinnamon industry to achieve sustainable development. [ABSTRACT FROM AUTHOR]

Mushrooms are high-value products that can be produced from lignocellulosic biomass. Mushrooms are the fruiting body of fungi and are domestically cultivated using lignocellulosic biomass obtained from agricultural byproducts and woody biomass. A handful of edible mushroom species are commercially cultivated at small, medium, and large scales for culinary and medicinal use. Details about different lignocellulosic biomass and their composition that are commonly used to produce mushrooms are outlined in this review. In addition, discussions on four major processing steps (i) producing solid and liquid spawn, (ii) conventional and mechanized processing lignocellulosic biomass substrates to produce mushroom beds, (iii) maintaining growth conditions in climate-controlled rooms, and (iv) energy requirements and managements to produce mushrooms are also provided. The new processing methods and technology outlined in this review may allow mushrooms to be economically and sustainably produced at a small scale to satisfy the growing food needs and create rural jobs. Key points: • Some of the challenges faced by small-scale mushroom growers are presented. This review is expected to stimulate more research to address the challenges. [ABSTRACT FROM AUTHOR]

Copyright of Acta Edulis Fungi is the property of Acta Edulis Fungi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper explores an alternative valorisation method for high-moisture content waste streams from the pulp and paper industry. Cellulose fibre rejects from industrial-scale recycling/pulping of waste paper was used as an ingredient in substrates for cultivation of Pleurotus ostreatus, commonly known as oyster mushroom. Three substrates with 40, 60, and 80 wt% fibre rejects were tested, and a conventional substrate formula based on birch (Betula ssp.) sawdust was used for comparison. The spent mushroom substrate (SMS) fuel characteristics were assessed through ashing procedures. Mycelium growth was faster on substrates based on fibre rejects. The average biological efficiencies of the first flush of fruit bodies were between 29 and 36% compared to 42% for birch sawdust substrates. The fruit bodies had good nutritional values, i.e., crude protein (22–25 wt% d.b.), crude fat (3–3.5 wt% d.b.), crude fibre (8–10 wt% d.b.), and carbohydrates (57–62 wt% d.b.). The concentrations of heavy metals, 5–10 µg/kg Pb, 19–28 µg/kg Cd, 5–6 µg/kg Hg, and 26–53 µg/kg As were well below the limit values for food products set in EU regulations. The SMS could be used as fuel for direct combustion or co-combusted with other biomasses. [ABSTRACT FROM AUTHOR]

Edible fungi are recognized as the novel superfood due to low fat, high protein and multiple bioactivities. Despite its widespread popularity worldwide, the action mechanisms underlying its health benefits require exploration to clarify its structure-activity relationship and guide future industry practice. This review overviews the biosynthesis of edible fungus-derived active metabolites (polyphenols, terpenoids, lovastatin, and others), and further elaborates the specific molecular mechanisms of beneficial characteristics (anti-diabetic, anti-inflammatory, and neuroprotective properties). Moreover, the functional performance of edible fungi in various food manufacturing domains (meat, plant protein, fermented beverages, etc.) have been discussed. Significantly, current processing techniques, unpleasant sensory experience, potential safety risks, and incomplete by-product utilization system constrain the prevalence of related commodities. Subsequent research should prioritize the innovation of edible fungus-derived bioactive components in food formulations under the premise of mitigating above adverse factors. This paves the way for creating tailored edible fungus-based products in dietary nutrition supplement and chronic disease management. • Edible fungi are innovative and sustainable bioresources in food processing. • The structure-activity relationship of mushroom-derived bioactives is discussed. • The superior bioactivities of mushrooms determine their healthcare function. • Future direction of mushroom products functionalization is creatively proposed. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The temperature in edible fungi greenhouse has the characteristics of time-variant, nonlinear and multi-coupling, so accurate and effective temperature predictions can effectively help growers adjust the greenhouse environment and prevent edible fungus production and quality decline. Based on the perspective of mining the time-series information in historical temperature data. This paper described the specific steps to realize the MA-ARIMA-GASVR-based hybrid combination method to predict the temperature in the edible fungus greenhouse. Firstly, we assumed that the historical temperature series data of edible fungus greenhouse was a dynamic combination of linear and non-linear components, the historical temperature sequences were decomposed into linear sequences and residual sequences using the moving averages (MA) method. Then, time series analysis was conducted to established the model of the autoregressive integrated moving average (ARIMA) by using linear sequence after the decomposition of the moving averages, and the future trend of linear sequences was predicted by the established model. Afterward, to better fit the relationship between temperature trends and various noises in the environment, the autoregressive integrated moving average model prediction value, the historical residual data and the historical temperature data were employed as the input of the support vector regression (SVR) model, and the genetic algorithm (GA) was used to optimize the parameters of the support vector regression model to improve its performance, the parameters being optimized are penalty parameter and radial basis function kernel parameters in the support vector regression model. Finally, the hybrid model output was the temperature prediction value which was more in line with the actual situation. Moreover, the hybrid method was verified using the experimental data from the edible fungus greenhouse in Beijing. In this paper, a representative edible fungus greenhouse was selected as the experimental object according to the observation time requirements and the time-varying needs of edible fungus greenhouse temperature, which was located in the Daxing District of Beijing. A total of 2 208 measured edible fungus greenhouse temperature data were collected from July 1st, 2019 to September 30th, 2019 during the experiment. The experimental data acquisition device used the JXBS-7001 temperature monitoring sensor was used to automatically collect and record the experimental data. Three sets of sensors were deployed in the edible fungus greenhouse to record the experimental data set which included the average temperature data. We trained the proposed model by using data from July 3rd, 2019 to July 16th, 2019 and forecasted the temperature of the next two days and compared temperature prediction experiments with different models and different time intervals. The results indicated that the MA-ARIMA-GASVR-based hybrid model could better fit the original temperature data, the mean squared error, the mean absolute error and mean absolute percentage error of an hour interval temperature were 0.18, 0.36, 1.34, and three error evaluation indexes all showed that the prediction accuracy of the hybrid method in this paper was better than the single models of support vector regression and support vector regression optimized by genetic algorithm, and it was also superior to the hybrid methods which were not processed by moving averages method or optimized by genetic algorithm. Besides, the mean squared error, the mean absolute error and mean absolute percentage error of 6hours interval temperature were 0.29, 0.52, 1.95. the hybrid method in this paper can satisfy the multi-step prediction within 6 hours, which could provide more time for edible fungus producers to adjust the temperature in the greenhouse. [ABSTRACT FROM AUTHOR]

• Hypsizygus marmoreus cultivation medium used to be thought bacteria free in past. • But H. marmoreus does not exist independently during its life cycle. • There are rich bacteria in H. marmoreus body and medium and the changes are regular. • These changes contribute to understand the fungal-bacterial relationships. In the past, stakeholders paid more attention to the quality and growth of edible fungi. There have been few studies on whether other microorganisms exist in the sterilized media during the growth process. In this study, through periodic tracking, collection and isolation, sequencing, and data analysis, it was found that the jade mushroom (Hypsizygus marmoreus) does not exist independently during its life cycle. Ten different bacteria were isolated from five samples, and four of them did not interfere with the mycelial growth of H. marmoreus on the cultivation media. High-throughput sequencing revealed 30 phyla, 86 classes, 200 orders, 365 families, 760 genera, and 1,067 species of bacteria in 14 types of samples. A standard dataset that consisted of 2,790 amplicon sequence variants in the bacterial taxa was obtained. The species richness was the highest in the medium where the primordia were in the cultivation medium that they grew out (HDT_JZ), which exceeded that of the cultivation medium that had not yet been sterilized (HWM) and the cultivation medium at the harvest stage (HCS_JZ). Oxidative and degradative enzymes were the highest in the late post-ripened stage cultivation media (HHS-M) and HDT_JZ. These studies will help to understand changes in the biological environment of edible fungi cultivated in factories, which should help the scientists to plan better to regulate the production conditions of edible fungi. [ABSTRACT FROM AUTHOR]

Truffles are ascomycetous ectomycorrhizal fungi that have elevated status in the culinary field due to their unique aroma and taste as well as their nutritional value and potential biological activities. Tuber melanosporum, T. indicum, T. panzhihuanense, T. sinoaestivum, and T. pseudoexcavatum are five commercial truffle species mainly distributed in Europe or China. In this study, an untargeted metabolomics technology based on an ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method was applied to analyze the metabolic profiles and variations among these five truffle species. In our results, a total of 2376 metabolites were identified under positive ion mode, of which 1282 had significantly differential amounts and covered 110 pathways or metabolisms. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) revealed a clear separation from each of these five truffles, indicating a significantly different metabolic profile among them, with the biggest difference between T. melanosporum and the other four truffles. The differential metabolites covered various chemical categories, and a detailed analysis was performed for nine metabolic categories, including amino acids, saccharides and nucleosides, organic acids, alkaloids, flavonoids, carnitines, phenols and alcohols, esters, and sulfur compounds. For each of the nine categories, most of metabolites predominantly accumulated in T. melanosporum compared with the other four truffles. Meanwhile, there were significant differences of the average ion intensity in each category among the five truffles, e.g., higher amounts of amino acids was detected in T. panzhihuanense and T. pseudoexcavatum; T. indicum contained significantly more carnitines, while there were more alkaloids in T. melanosporum. Additionally, some metabolites with biological activities were discussed for each category, such as acetyl-L-carnitine, adenine, neobavaisoflavone, and anandamide. Generally, this study may provide the valuable information regarding the variation of the metabolic composition of these five commercial truffle species, and the biological significance of these metabolites was uncovered to explore the metabolic mechanisms of truffles, which would be helpful for further research on the compounds and potential biological functions in truffles that have not yet been investigated.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Truffles are ascomycetous ectomycorrhizal fungi that have elevated status in the culinary field due to their unique aroma and taste as well as their nutritional value and potential biological activities. Tuber melanosporum , T. indicum , T. panzhihuanense , T. sinoaestivum , and T. pseudoexcavatum are five commercial truffle species mainly distributed in Europe or China. In this study, an untargeted metabolomics technology based on an ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method was applied to analyze the metabolic profiles and variations among these five truffle species. In our results, a total of 2376 metabolites were identified under positive ion mode, of which 1282 had significantly differential amounts and covered 110 pathways or metabolisms. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) revealed a clear separation from each of these five truffles, indicating a significantly different metabolic profile among them, with the biggest difference between T. melanosporum and the other four truffles. The differential metabolites covered various chemical categories, and a detailed analysis was performed for nine metabolic categories, including amino acids, saccharides and nucleosides, organic acids, alkaloids, flavonoids, carnitines, phenols and alcohols, esters, and sulfur compounds. For each of the nine categories, most of metabolites predominantly accumulated in T. melanosporum compared with the other four truffles. Meanwhile, there were significant differences of the average ion intensity in each category among the five truffles, e.g., higher amounts of amino acids was detected in T. panzhihuanense and T. pseudoexcavatum; T. indicum contained significantly more carnitines, while there were more alkaloids in T. melanosporum. Additionally, some metabolites with biological activities were discussed for each category, such as acetyl-L-carnitine, adenine, neobavaisoflavone, and anandamide. Generally, this study may provide the valuable information regarding the variation of the metabolic composition of these five commercial truffle species, and the biological significance of these metabolites was uncovered to explore the metabolic mechanisms of truffles, which would be helpful for further research on the compounds and potential biological functions in truffles that have not yet been investigated. [ABSTRACT FROM AUTHOR]

The formation of physogastry of the mushroom mite Dolichocybe perniciosa (Acari: Prostigmata: Dolichocybidae) has not been well understood. The shape and size of this mite vary dramatically. To evaluate the effects of environmental factors on the formation of physogastry we tested eight species of edible fungi hyphae, five temperatures and five humidity levels on the shape and size of physogastry. Dolichocybe perniciosa only fed on six species of edible fungi, Agaricus bisporus, Auricularia auricula-judae, Auricularia polytricha, Flammulina velutipes, Ganoderma lucidum and Lentinula edodes but failed to develop on the hyphae of Pleurotus geesteranus and Pleurotus eryngii. However, the six species of edible fungi had different effects on the formation and development of physogastry in D. perniciosa. The suitable temperature for the physogastric formation was from 18°C to 28°C at 75±5% RH, and the suitable humidity was from 22% to 92% at 25°C. The width of physogastries was less than 0.85 mm at five temperatures. The majority of physogastries were oblong or cylindrical under ideal temperature (25°C), but globular at a low temperature (13°C). The largest length and the highest length/width ratio were recorded at 25°C. The length and width of the physogastry were less than 4.0 mm and 0.8 mm, respectively, under tested humidity levels. The highest length/width ratio was 8.19 at 65% RH. [ABSTRACT FROM AUTHOR]

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Nucleic acid constituents are the main functional ingredients in edible fungi, therefore understanding the nucleic acid constituents of edible fungi often eaten on the table by the Chinese people is of significant value. In this study, Sichuan Provincial Center for Disease Control and Prevention collected 147 samples of edible fungi (including certain species that the Chinese often eat) from different parts of the Sichuan Basin. A new UPLC-QqQ/MS method has been developed to determine the 17 nucleic acid constituents in these 147 samples, including guanosine, adenosine, uridine, cytidine, inosine, thymidine, xanthosine dehydrate, 2′-deoxyguanosine, 2′-deoxyadenosine, 2′-deoxyuridine, 2′-deoxycytidine, 2′-deoxyinosine, guanosine 5′-monophosphate, adenosine 5′-monophosphate, uridine 5′-monophosphate, cytidine 5′-monophosphate, and inosine 5′-monophosphate. Finally, similarity assessment of the main edible fungus was performed using vectorial angle cosine method, and hierarchical cluster analysis was used to classify all the 147 samples. The results showed that some edible fungi have high similarities, especially in Lentinula edodes (Berk.) Pegler, the monogenic nucleotides content of which (55.84 ± 8.4 mg/100 g) is far greater than any other edible fungus, which is directly related to its taste. For quality control, this paper proposed to use the reference values of total nucleic acid compounds in edible fungi computed by percentile threshold method. This is the first time a comprehensive evaluation of nucleic acid constituents of different edible fungi of daily consumption was conducted for a large region, and the results is conducive to the quality evaluation and quality control of edible fungus. Unlabelled Image • Developed a new UPLC-/MS method for the determination of 17 nucleic acid constituents • The similarity was assessed by vectorial angle cosine and hierarchical cluster analysis. • The reference values of total nucleic acids in each species computed by percentile threshold method. • Can be applied for quality evaluation and quality control of edible fungus [ABSTRACT FROM AUTHOR]

Three pyrrole alkaloid derivatives were isolated from the edible mushroom Basidiomycetes-X (Echigoshirayukidake) by water extraction followed by ethyl acetate fractionation. The chemical structures determined by MS and NMR were 4-[2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl] butanoic acid (compound I), 4-[2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl] butanamide (compound II), and 5-(hydroxymethyl)-1H-pyrrole-2-carboxaldehyde (compound III). Compound I was found to be the major component, followed by compound II, and compound III was the minor component. The dry powder of Basidiomycetes-X contained approximately 825 μg g−1 compound I and 484 μg g−1 compound II. Compound II was found to be a novel pyrrole aldehyde homologue not previously reported and thus is a specific component of this mushroom.

In this study, 24 peptides were identified in Termitornyces albuminosus (Berk) Heim soup, 12 of which were predicted to possess an umami taste based on the BIOPEP-UWM or Umami-MRNN databases. Among these 12 peptides, four peptides (i.e., QNDF, QGGDF, EPVTLT, and EVNYDFGGK) exhibited the lowest affinity energy with the umami receptor type 1 member 1 (T1R1) subunit. Molecular docking and molecular dynamics simulation further confirmed the strong binding of these four umami peptides to the umami receptor T1R1/T1R3, with the EVNYDFGGK forming the most stable complex. After synthesizing the four peptides, their umami taste was validated through sensory and electronic tongue analyses with recognition thresholds ranging from 0.0938 to 0.3750 mmol/L. Notably, the EVNYDFGGK peptide displayed the strongest umami taste (recognition threshold, 0.0938 mmol/L). This study may contribute to the industrial development of T. albuminosus by providing a new understanding of the mechanism of its umami formation.

Traceable agricultural products are receiving more and more attention. Yichun is a typical forest resource city. As the timber is completely stopped, Yichun City has transformed its economic development mode, and the forest ecological food industry has become one of the five pillar industries. This paper summarizes the development status of forest ecological food industry in Yichun City, the types and scale of special forest food products, and analyzes the opportunities faced by Yichun City's forest ecological food industry. And this paper also summarizes the development process of forest ecological food traceability system in Yichun City. Then, this paper points out the impact of traceability system on Yichun forest ecological food industry, and proposes countermeasures for the development of forest ecological food industry in Yichun City. [ABSTRACT FROM AUTHOR]