Article
Polymer Science
Ding-Tao Wu, Yun-Xuan Zhao, Huan Guo, Ren-You Gan, Lian-Xin Peng, Gang Zhao, Liang Zou
Summary: This study compared the extraction of Dictyophora indusiata polysaccharides using different techniques and found that the polysaccharides had similar chemical compositions but different molecular weights and viscosities. Polysaccharides extracted by pressurized assisted extraction and ultrasonic-assisted extraction showed higher antioxidant effects in vitro. Additionally, pressurized assisted extraction and hot water extraction showed higher binding properties and lipase inhibitory effects compared to microwave-assisted extraction and ultrasonic-assisted extraction.
Article
Food Science & Technology
Yun-Xuan Zhao, Ling Huang, Ding-Tao Wu, Jie Li, Jing Lei, Meng-Xi Fu, Qing Zhang, Wen Qin
Summary: In this study, it was found that Dictyophora indusiata polysaccharide (DP) could be degraded and used by gut microbiota, and it could also regulate the composition and abundance of gut microbiota. Moreover, DP could promote the production of SCFAs, thus changing the acid-base environment of the large intestine.
Article
Food Science & Technology
Lei Pan, Lin Wang, Fan Zhang, Yi Zhang, Baodong Zheng
Summary: Polysaccharide fractions were extracted from Dictyophora indusiata, and their structure and bifidogenic activity were investigated. It was found that DIP0 promoted the growth of Bifidobacterium longum and its metabolic synthesis of acetic acid during fermentation.
Article
Food Science & Technology
Yudi Liu, Heng Zhang, Hongda Yu, Jiang Li, Margaret A. Brennan, Charles S. Brennan, Yuyue Qin
Summary: This study investigated the effects of adding Dictyophora Indusiata powder (DIP) on the physical, nutritional, antioxidant, and sensory properties, as well as starch digestibility of wheat bread. The results showed that the addition of DIP decreased the specific volume of the bread but increased its chewiness. The bread with DIP had higher levels of protein and dietary fiber, as well as increased total phenolic content and antioxidant properties. Additionally, the moisture and texture of the bread improved during storage, and its enthalpy decreased during the staling period.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Ying-Fang Zhang, Hang Xun, Quan Gao, Feng Tang, Fei-Fei Qi, Jia Sun
Summary: In this study, two new sesquiterpenoids were isolated from Dictyophora indusiata, and their structures and absolute configurations were determined. The compounds, named 9,10-dihydroxy-albaflavenone (1) and 5-hydroxy-albaflavenone (2), exhibited anti-inflammatory activity by inhibiting the secretion of TNF-alpha and NO to varying degrees.
JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH
(2023)
Article
Food Science & Technology
Warintorn Ruksiriwanich, Chiranan Khantham, Pichchapa Linsaenkart, Tanakarn Chaitep, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Anet Rezek Jambrak, Yasir Nazir, Wipawadee Yooin, Sarana Rose Sommano, Pensak Jantrawut, Mathukorn Sainakham, Jiraporn Tocharus, Salin Mingmalairak, Korawan Sringarm
Summary: The edible bamboo mushroom Dictyophora indusiata is rich in food nutrients and medicinal values, with antioxidant, anti-inflammatory, and MMP-2 inhibitory properties. The whole mushroom part has the highest bioactive contents and non-cytotoxic effects on fibroblasts, showing potential for functional food ingredients and health-promoting products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yingfang Zhang, Hang Xun, Quan Gao, Feifei Qi, Jia Sun, Feng Tang
Summary: In this study, eighteen compounds were isolated and identified from the ethanolic extract of Dictyophora indusiata. Four of these compounds were previously undescribed. The molecular structures and absolute configurations of these compounds were determined, and their anti-inflammatory activities were examined.
Article
Chemistry, Applied
Jinqiu Wang, Xuefei Wen, Yayu Zhang, Pingping Zou, Lei Cheng, Renyou Gan, Xiang Li, Dayu Liu, Fang Geng
Summary: The study systematically investigated the differences in Dictyophora indusiata fruiting bodies between peach-shaped and mature stages postharvest, revealing changes in protein and metabolite expression and highlighting key metabolic pathways and biological changes during maturation.
Article
Food Science & Technology
Yong Lai, Qi Fang, Xiurong Guo, Hui Lei, Quan Zhou, Nannan Wu, Can Song
Summary: The gut microbiota, an important organ, plays a vital role in the health of the host. Prebiotics, such as polysaccharides from mushrooms like Dictyophora indusiata, can regulate the gut microbiota and promote the production of short-chain fatty acids, thus improving gut health.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu, Chang-Wei Hsieh
Summary: This study focuses on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). The results show that PAW treatment significantly increases the polysaccharide yield and biological activities.
Article
Pharmacology & Pharmacy
Ting Hu, Liming Shen, Qun Huang, Changyan Wu, Huajie Zhang, Qibing Zeng, Guoze Wang, Shaofeng Wei, Shuling Zhang, Jun Zhang, Naseer Ullah Khan, Xiangchun Shen, Peng Luo
Summary: This study investigated the protective effect of Dictyophora polysaccharide (DIP) on L-02 human hepatic cells from sodium arsenite-induced apoptosis. DIP pretreatment was found to inhibit cell apoptosis by regulating the expression of Bcl-2 and Bax proteins. Proteomic analysis revealed that DIP's protection mechanism was associated with the modulation of ribosomal proteins expression levels.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Food Science & Technology
Zhen Zeng, Jinqiu Wang, Xuefei Wen, Yi Wang, Xiang Li, Dayu Liu, Fang Geng
Summary: In this study, the effects of three drying techniques on the morphology and texture of edible fruiting bodies of D. indusiata (EFD) were systematically assessed. Metabolomic analysis revealed significant changes in the abundance of metabolites in EFD samples dried using different techniques. Freeze drying preserved the microstructure of EFD samples and improved their appearance, texture, and rehydration properties. Vacuum drying and hot air drying influenced the abundance of taste-related compounds and enhanced the umami of EFD. The browning of hot air dried EFD was caused by Maillard reactions, oxidative degradation of ascorbic acid, and phenylalanine metabolic pathway.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Siwei Shen, Chuang Zhou, Yuanbo Zeng, Haitian Zhang, Md Alomgir Hossen, Jianwu Dai, Suqing Li, Wen Qin, Yaowen Liu
Summary: In this study, Panax notoginseng polysaccharides (PNPS) were successfully extracted using ultrasonic/microwave-assisted extraction (UMAE) with optimized parameters. The PNPS exhibited a porous and rough structure, with a molecular weight of 4.148 x 105 Da and composition of various sugars. The extracted PNPS showed high thermal stability and favorable rheological properties, suggesting promising applications in functional foods and pharmaceuticals.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Mingzheng Duan, Shengfeng Long, Xiaojian Wu, Bin Feng, Sunqian Qin, Yijie Li, Xiang Li, Changning Li, Chenggang Zhao, Lingqiang Wang, Yong Yan, Jianming Wu, Falin Zhao, Zhendong Chen, Zeping Wang
Summary: This study conducted a comprehensive analysis of the edible and medicinal fungus Dictyophora indusiata (DI) using genomics, transcriptomics, and metabolomics approaches. The findings revealed the inability to regulate the formation of fruit bodies during DI cultivation, resulting in yield and quality losses. The study identified key genes and metabolites involved in fruiting body formation and differentiation, expanding our understanding of DI development and resource utilization.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Hai He, Yuting Hao, Chao Ai, Ke Wang, Wenzhen Liao, Jie Shen
Summary: This study revealed the impact of Dictyophora indusiata polysaccharide (PDI) on the structure, viscosity, and in vitro digestion of rice starch. The addition of PDI led to increased stability and resistant components in the starch-PDI complex.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Juanjuan Guo, Zhichang Zheng, Xu Lu, Shaoxiao Zeng, Chi Chen, Longtao Zhang, Baodong Zheng
CARBOHYDRATE POLYMERS
(2018)
Article
Acoustics
Xu Lu, Jinghao Chen, Mingjing Zheng, Juanjuan Guo, Jingxuan Qi, Yingtong Chen, Song Miao, Baodong Zheng
ULTRASONICS SONOCHEMISTRY
(2019)
Review
Food Science & Technology
Xu Lu, Jinghao Chen, Zebin Guo, Yafeng Zheng, Mary C. Rea, Han Su, Xiuhua Zheng, Baodong Zheng, Song Miao
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Article
Food Science & Technology
Juanjuan Guo, Su Han, Xu Lu, Zebin Guo, Shaoxiao Zeng, Xiuhua Zheng, Baodong Zheng
JOURNAL OF FUNCTIONAL FOODS
(2019)
Article
Chemistry, Applied
Xu Lu, Han Su, Juanjuan Gun, Jinjin Tu, Yi Lei, Shaoxiao Zeng, Yingtong Chen, Song Miao, Baodong Zheng
FOOD HYDROCOLLOIDS
(2019)
Article
Food Science & Technology
Han Su, Jinghao Chen, Song Miao, Kaibo Deng, Jiawen Liu, Shaoxiao Zeng, Baodong Zheng, Xu Lu
FOOD AND CHEMICAL TOXICOLOGY
(2019)
Article
Food Science & Technology
Xiangze Jia, Jianyi Wang, Xu Lu, Bingxin Zheng, Baodong Zheng, Zebin Guo
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
Han Su, Jinjin Tu, Mingjing Zheng, Kaibo Deng, Song Miao, Shaoxiao Zeng, Baodong Zheng, Xu Lu
Article
Chemistry, Applied
Yi Lei, Yanlin Zhang, Qi Wang, Baodong Zheng, Song Miao, Xu Lu
Summary: In this study, lotus seed oligosaccharides (LOSs) were isolated and characterized. The LOSs were found to promote the growth of Lactobacillus acidophilus.
Article
Polymer Science
Lili Tian, Yrjo H. Roos, Laura G. Gomez-Mascaraque, Xu Lu, Song Miao
Summary: The chemical composition, macromolecular characteristics, and structure of different types of Tremella fuciform polysaccharides (TPS), including a laboratory-extracted TPS (L-TPS) and three commercial TPS, were analyzed. The effects of pH on TPS emulsion properties were investigated, and it was found that the protein content and molecular mass of L-TPS differed from commercial TPS, leading to different emulsifying activity and stability. The study also revealed that the emulsifying properties of TPS varied and were influenced by pH, indicating the potential for expanding the application of TPS as a novel food ingredient in emulsions.
Article
Chemistry, Applied
Yanlin Zhang, Yixian Xu, Qi Wang, Jingyuan Zhang, Xin Dai, Song Miao, Xu Lu
Summary: This study investigated the effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice, as well as the correlations between various physicochemical indices and antioxidant capacity during storage. The results demonstrated that low-temperature storage preserved the nutrients and antioxidant activity in lotus seed juice better than storage at 37 degrees C. Additionally, temperature had a significant impact on the browning and color changes of the juice. Pearson correlation and redundancy analysis revealed that the reduction in antioxidant activity intensified the browning index of the system at high temperatures, and color changes were closely linked to the clarity of the juice and starch aging at low temperatures.
Article
Chemistry, Applied
Xiaoqing Ma, Zhichang Zheng, Qi Wang, Jiaxin Zuo, Jianing Ju, Baodong Zheng, Xu Lu
Summary: In this study, natural lotus seed oligosaccharides monomers were prepared and hydroxyl-labeled with fluorescein isothiocyanate (FITC). The prebiotic properties of these monomers were studied in male Balb/C mice in vivo and in vitro. The results showed that one monomer (LOS4) significantly increased food consumption, weight, liver index, and the abundance of Bacteroides and Bifidobacterium in mice. LOS4 also had a proliferation effect on Bifidobacterium adolescentis and longum in vitro. Laser confocal microscopy observation revealed the interaction between LOS4-FITC and Bifidobacterium adolescentis within 1 hour.
Article
Chemistry, Applied
Xiangfu Jiang, Jianyi Wang, Lanxin Li, David Mahoudjro Bodjrenou, Xu Lu, Baodong Zheng
Summary: Rheological, spectroscopic, and microscopic analysis compared the pasting behavior and changes in intermolecular forces between microwave (MW)-treated and hydrothermal (hot water; HT)-treated mixtures of chlorogenic acid (CA), lotus seed starch (LS), and water. MW treatment produced more even heating throughout the starch granules, disrupting the starch double helical structure and forming a non-covalent inclusion complex with CA more rapidly than HT treatment. MW treatment also resulted in a coating of LS-CA complex on the starch granule surface, modifying the pasting properties of the starch. The LS-CA complex had a denser structure and enhanced the thermal stability and crystalline water binding capacity of LS.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xiangfu Jiang, Jianyi Wang, Lanxin Li, Baodong Zheng, Shuyi Zheng, Xu Lu
Summary: The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment was examined. The LS-CA complex showed more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. LS-CA had better gelatinization and starch crystalline structure degradation compared to LS, leading to increased thermal stability. The presence of LS-CA complex improved the slow-digestion property of lotus seed starch by increasing resistant and slowly digested starch, and chlorogenic acid inhibited α-amylase activity to slow starch digestion.
