4D-label free based comparative proteomics revealed the responsive mechanisms of quality deterioration driven by spore release in shiitake mushrooms.

Label-free quantitative proteomics profiles combined with biochemical analysis were applied in three spore release stages to investigate the proteome responses related to spore release inducing the quality loss of mushrooms. During the spore release, the mushrooms softened, and malondialdehyde (MDA) and total free amino acids accumulated, especially bitter amino acids. Among the 2720 identified proteins, aminoacyl-tRNA biosynthesis, oxidative phosphorylation, and other glycan degradation pathways were primarily implicated.

Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review.

Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible mushrooms. This review summarized the key components and formation pathways of edible mushroom aroma. It also elaborated on the affecting factors and emerging analytical strategies of edible mushroom aroma.

Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review.

Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods.

Protective effects of extracts from leaves on SLS-induced HaCaT cells.

Bunge (Sapindaceae or formerly Aceraceae) is a tall deciduous tree native to China. Traditionally, the leaves of are decocted and used by Chinese Mongolians, Koreans, and Tibetans to treat skin itching, dry cracks, and other skin ailments, which indicates leaves may have a potential inhibitory effect on various skin inflammations. To examine the protective effect against skin inflammations of leaf extract (ATLE), an dermatitis model was established using sodium dodecyl sulfate (SLS)-induced HaCaT cells.

Screening of Rosemary Essential Oils with Different Phytochemicals for Antioxidant Capacity, Keratinocyte Cytotoxicity, and Anti-Proliferative Activity.

Nowadays, the demand for rosemary essential oils (REOs) in the cosmetic, food, and pharmaceutical industries is increasing, and the abundant germplasm resources of rosemary provide more possibilities for functional applications. The REOs from six cultivars were selected to evaluate and compare their bioactivities. REOs have good cellular antioxidant activity in scavenging reactive oxygen species, and the technology for order preference by similarity to an ideal solution (TOPSIS)-random forest multivariate model indicated that 'Dutch Mill' REO has the best antioxidant activity, which is closely related to its verbenone content.

Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus.

Dried edible mushrooms have a unique flavor which is worth exploring to preserve and improve their flavor.Light can improve flavor for dried edible mushrooms, but there are few reports about monochromatic light. In this study, effects of red-light, yellow-light, green-light, blue-light and white-light on the umami taste and aroma of dried Suillus granulatus were investigated.

Exosomes Derived From Umbilical Cord Mesenchymal Stem Cells Treat Cutaneous Nerve Damage and Promote Wound Healing.

Wound repair is a key step in the treatment of skin injury caused by burn, surgery, and trauma. Various stem cells have been proven to promote wound healing and skin regeneration as candidate seed cells. Therefore, exosomes derived from stem cells are emerging as a promising method for wound repair.

Protective Effects of Grapefruit Essential Oil against Staphylococcus Aureus-Induced Inflammation and Cell Damage in Human Epidermal Keratinocytes.

Staphylococcus aureus (S. aureus) is a common skin pathogenic bacterium, over-colonization can induce skin infections, while its metabolites can also produce irritation to the skin, often accompanied by eczema dermatitis, specific dermatitis and other skin diseases. Grapefruit essential oil is extracted from the fruit of grapefruit (Citrus maxima (Burm) Merr.

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).

Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma profile of Suillus granulatus (S. granulatus) mushrooms, we measured umami substances and volatile compounds of S.

Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Triggered by Spore Release.

In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry, multivariate analyses, and transcriptomics were used to explore the biosynthesis of key volatiles and the formation of spores in () . Among the 50 volatiles identified, 1-octen-3-ol, phenethyl alcohol, and several esters were considered key aromas because of their higher odor activity values. Eleven volatiles were screened as biomarkers by orthogonal partial least squares discriminant analysis, and hierarchical cluster analysis showed that these biomarkers could represent all volatiles to distinguish the spore release stage.

Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods.

Umami and aroma are important flavor qualities of edible mushrooms, and packaging can maintain or improve the flavor during storage. This study explored the effects of light-proof packaging (LPP), light-transparent packaging (LTP), vacuum light-proof packaging (VLPP), and vacuum light-transparent packaging (VLTP) on umami taste and aroma of dried Suillus granulatus. Monosodium glutamate-like amino acid content, equivalent umami concentration, and electronic tongue umami sensory scores in VLTP were higher at 2, 4, and 6 months and higher in LTP at 8 and 10 months.