Polysaccharide is a major bioactive component of mushrooms. In this study, for the first time, starting from a new Lentinula edodes polysaccharide L2, we prepared a novel L2-calcium complex and the process was optimized. Scanning electron microscopy and Fourier Transform infrared spectrometry were used for characterization. The immunostimulating activities of L2 and L2-calcium complex were measured by enhancing the production of two cytokines TNF-α and IL-6 in RAW264.7 cells. While L2-calcium complex significantly stimulates the secretions of TNF-α and IL-6 compared with the control, complex with calcium ion decreased the secretion of them. These facts indicate that calcium ion can modulate immune stimulating activity of Lentinula edodes polysaccharide L2.
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http://dx.doi.org/10.1080/09168451.2015.1044930 | DOI Listing |
Peptide-Ca chelates are innovative calcium supplements. possesses nutritional advantages for preparing calcium-binding peptides (CBPs), although there are limited studies on this subject. Therefore, this paper investigated the optimal condition for preparing CBPs and peptide-calcium chelates (LP-Ca), along with analyzing their microstructure, calcium-binding mechanisms, stability, and calcium transporting efficacy.
View Article and Find Full Text PDFJ Anim Physiol Anim Nutr (Berl)
January 2025
Department of Animal Science, Wageningen University & Research, Wageningen, The Netherlands.
White rot fungi can degrade lignin and improve the nutritional value of highly lignified biomass for ruminants. We screened for excellent fungi-biomass combinations by investigating the improvement of digestibility of wheat straw, barley straw, oat straw, rapeseed straw, miscanthus, new reed, spent reed from thatched roofs, and cocoa shells after colonisation by Ceriporiopsis subvermispora (CS), Lentinula edodes (LE), and Pleurotus eryngii (PE) (indicated by increased in vitro gas production [IVGP]). First, growth was evaluated for three fungi on all types of biomass, over a period of 17 days in race tubes.
View Article and Find Full Text PDFFoods
December 2024
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China.
The effects of frying times (1, 2, 3, and 4 min) and temperatures (140, 160, 180, and 200 °C) were investigated on the nutritional components, color, texture, and volatile compounds of three varieties (808, 0912, and LM) from Guizhou, China. Increased frying time and temperature significantly reduced the moisture, polysaccharide, and protein contents, while increasing hardness and chewiness, and decreasing elasticity and extrusion resilience, negatively impacting overall quality. Optimal umami and sweet amino acid retention were achieved by frying at 160 °C frying for 1-3 min or 140-180 °C for 2 min.
View Article and Find Full Text PDFMolecules
December 2024
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
C-S lyase is a crucial enzyme responsible for the formation of sulfur-containing flavor compounds in . We investigated the involvement of C-S lyase in the synthesis of ergothioneine (EGT) in , a high-producing edible mushroom. Through experimental and computational approaches, we identified 2, a C-S lyase, as a key enzyme involved in EGT synthesis in .
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, China; National Engineering Research Center of Edible Fungi; National R&D Center for Edible Fungi Processing, Shanghai 201403, China. Electronic address:
In order to investigate the effects of Lentinula edodes (L. edodes) on hyperuricemia, a polysaccharide-protein complex (LEPP) was prepared and characterized, and the activity was also systematically studied. LEPP was mainly composed of proteins (18.
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