Allelopathic effects of phenolic acid extracts on Morchella mushrooms, pathogenic fungus, and soil-dominant fungus uncover the mechanism of morel continuous cropping obstacle
Arch Microbiol. 2024 Jan 6;206(1):55. doi: 10.1007/s00203-023-03790-8.ABSTRACTThe prominent problem of continuous cropping obstacle has been frustrating the morel farming. To deepen the understanding on morel continuous cropping obstacle, the allelopathic effects of phenolic acid extracts from morel continuous cropping soils on growth and development of Morchella sextelata, M. eximia, M. importuna, pathogenic fungus Fusarium sp. and soil-dominant fungus Chaetomium sp. were investigated. These effects were expressed as response index (RI). Under actual content of phenolic acids (6.150 μg/g fresh mixed continuous cropping s...
Source: Archives of Microbiology - January 6, 2024 Category: Microbiology Authors: Qi Yin Zhuo Chen Peixin He Wei Liu Wenye Zhang Xiumin Cao Source Type: research
Bioassay-guided isolation and characterisation of α-glucosidase inhibitors from < em > Sanghuangporus baumii < /em >
Nat Prod Res. 2024 Jan 5:1-9. doi: 10.1080/14786419.2023.2300397. Online ahead of print.ABSTRACTBioassay-guided fractionation of the isopropanol extract of the medicinal mushroom Sanghuangporus baumii led to the isolation and characterisation of a new acorane-type sesquiterpenoid bauminene (1) and seven known compounds 2-8. The planar structure of 1 was elucidated on the basis of extensive spectroscopic analysis, including 1D, 2D NMR and HR-ESI-MS. The relative configuration of 1 was determined by a combination of ROESY experiment, density functional theory calculation of 13C NMR, and DP4+ probability analysis, while the a...
Source: Natural Product Research - January 5, 2024 Category: Biochemistry Authors: Xiaoyan Hu Yanling Wang Yuhao Lin Nini Yang Junyi Yao Weiguang Shan Guiwei Rao Youmin Ying Source Type: research
Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms ( < em > Lentinula edodes < /em > )
In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine...
Source: Mycobiology - January 5, 2024 Category: Biology Authors: Yonghyun Kim Uk Lee Hyun Ji Eo Source Type: research
Bioassay-guided isolation and characterisation of α-glucosidase inhibitors from < em > Sanghuangporus baumii < /em >
Nat Prod Res. 2024 Jan 5:1-9. doi: 10.1080/14786419.2023.2300397. Online ahead of print.ABSTRACTBioassay-guided fractionation of the isopropanol extract of the medicinal mushroom Sanghuangporus baumii led to the isolation and characterisation of a new acorane-type sesquiterpenoid bauminene (1) and seven known compounds 2-8. The planar structure of 1 was elucidated on the basis of extensive spectroscopic analysis, including 1D, 2D NMR and HR-ESI-MS. The relative configuration of 1 was determined by a combination of ROESY experiment, density functional theory calculation of 13C NMR, and DP4+ probability analysis, while the a...
Source: Natural Product Research - January 5, 2024 Category: Biochemistry Authors: Xiaoyan Hu Yanling Wang Yuhao Lin Nini Yang Junyi Yao Weiguang Shan Guiwei Rao Youmin Ying Source Type: research
Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms ( < em > Lentinula edodes < /em > )
In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine...
Source: Mycobiology - January 5, 2024 Category: Biology Authors: Yonghyun Kim Uk Lee Hyun Ji Eo Source Type: research
Bioassay-guided isolation and characterisation of α-glucosidase inhibitors from < em > Sanghuangporus baumii < /em >
Nat Prod Res. 2024 Jan 5:1-9. doi: 10.1080/14786419.2023.2300397. Online ahead of print.ABSTRACTBioassay-guided fractionation of the isopropanol extract of the medicinal mushroom Sanghuangporus baumii led to the isolation and characterisation of a new acorane-type sesquiterpenoid bauminene (1) and seven known compounds 2-8. The planar structure of 1 was elucidated on the basis of extensive spectroscopic analysis, including 1D, 2D NMR and HR-ESI-MS. The relative configuration of 1 was determined by a combination of ROESY experiment, density functional theory calculation of 13C NMR, and DP4+ probability analysis, while the a...
Source: Natural Product Research - January 5, 2024 Category: Biochemistry Authors: Xiaoyan Hu Yanling Wang Yuhao Lin Nini Yang Junyi Yao Weiguang Shan Guiwei Rao Youmin Ying Source Type: research
Influence of Storage Temperature on Levels of Bioactive Compounds in Shiitake Mushrooms ( < em > Lentinula edodes < /em > )
In this study, we investigated the changes in the levels of phenolic compounds, antioxidants, eritadenine, and ergothioneine in shiitake mushrooms stored at three different temperatures (1, 3, and 5 °C) for 4 weeks. Compared to mushrooms stored at lower temperatures, those stored at 5 °C exhibited a higher level of total phenolics in their pileus after 2 weeks of storage; however, storage at 5 °C also increased the deterioration of the fruiting body of these mushrooms. In mushrooms stored at all temperatures, the eritadenine content in the pilei tended to increase up to 2 weeks of storage. In contrast, the ergothioneine...
Source: Mycobiology - January 5, 2024 Category: Biology Authors: Yonghyun Kim Uk Lee Hyun Ji Eo Source Type: research
Pollen food allergy syndrome secondary to molds and raw mushroom cross-reactivity: a case report
Pollen food allergy syndrome (PFAS) is an immunoglobulin E (IgE) mediated reaction that causes oropharyngeal pruritus or angioedema due to homologous proteins present in the culprit food as well as a sensitizi... (Source: Allergy, Asthma and Clinical Immunology)
Source: Allergy, Asthma and Clinical Immunology - January 4, 2024 Category: Allergy & Immunology Authors: Ryan Gauld, Graham Walter and Rongbo Zhu Tags: Case report Source Type: research
Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning
Shokuhin Eiseigaku Zasshi. 2023;64(6):232-235. doi: 10.3358/shokueishi.64.232.ABSTRACTSimple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Hideyuki Shinohara Ryuma Okawara Ikuko Ito Yoshitaka Ishida Kosuke Ota Yuka Nagaoka Source Type: research
High fatty acid accumulation and coloration molecular mechanism of the elm mushroom (Pleurotus citrinopileatus)
In conclusion, the expression of three SREBP, the synthesis of isobavachalcone D, and the regulation of riboflavin transport by MCH5 were the reasons for fatty acid accumulation and yellow cap formation in the P. citrinopileatus.PMID:38171531 | DOI:10.1093/bbb/zbad183 (Source: Bioscience, Biotechnology, and Biochemistry)
Source: Bioscience, Biotechnology, and Biochemistry - January 3, 2024 Category: Biochemistry Authors: Xuemei Bao Danmin Ke Wei Wang Fahui Ye Jiangyi Zeng Yuan Zong Source Type: research
Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning
Shokuhin Eiseigaku Zasshi. 2023;64(6):232-235. doi: 10.3358/shokueishi.64.232.ABSTRACTSimple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Hideyuki Shinohara Ryuma Okawara Ikuko Ito Yoshitaka Ishida Kosuke Ota Yuka Nagaoka Source Type: research
High fatty acid accumulation and coloration molecular mechanism of the elm mushroom (Pleurotus citrinopileatus)
In conclusion, the expression of three SREBP, the synthesis of isobavachalcone D, and the regulation of riboflavin transport by MCH5 were the reasons for fatty acid accumulation and yellow cap formation in the P. citrinopileatus.PMID:38171531 | DOI:10.1093/bbb/zbad183 (Source: Bioscience, Biotechnology, and Biochemistry)
Source: Bioscience, Biotechnology, and Biochemistry - January 3, 2024 Category: Biochemistry Authors: Xuemei Bao Danmin Ke Wei Wang Fahui Ye Jiangyi Zeng Yuan Zong Source Type: research
Color Reaction Identification of Omphalotus guepiniformis Causing Food Poisoning
Shokuhin Eiseigaku Zasshi. 2023;64(6):232-235. doi: 10.3358/shokueishi.64.232.ABSTRACTSimple identification using a color reaction was applied to investigate poisoning, putatively caused by Omphalotus guepiniformis. Some leftover uncooked mushrooms had turned turquoise green when a beam reagent (5 w/v% potassium hydroxide ethanolic solution) was dripped onto the mushroom pileus. Furthermore, ethanol extract of the mushrooms exhibited the same color reaction. Then, illudin S, a toxic compound contained in O. guepiniformis, was detected in uncooked leftover mushrooms using LC-MS/MS analysis. Therefore, this case was inferred...
Source: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - January 3, 2024 Category: Food Science Authors: Hideyuki Shinohara Ryuma Okawara Ikuko Ito Yoshitaka Ishida Kosuke Ota Yuka Nagaoka Source Type: research
