Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

Zhao, Jin; Lin, Junbin; Yan, Junjie; Zhang, Chen; Wang, Tao; Gan, Bingcheng

doi:10.1016/j.crfs.2023.100591

Cited by 3 publications

(2 citation statements)

References 41 publications

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“…Hypsizygus marmoreus is an industrial mushroom widely cultivated in East Asia and is popular among consumers for its unique umami flavor and various medicinal effects [ 2 ]. The dietary effect is attributed to the presence of active substances, such as polysaccharides, proteins, essential amino acids, lectins, vitamins, and enzymes, thus having potential effects on improving human health [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Composite Alkali-Stored Spent Hypsizygus marmoreus Substrate on Carcass Quality, Rumen Fermentation, and Rumen Microbial Diversity in Goats

Qiu,

Li,

et al. 2024

Animals

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The objective of this study was to investigate the effects of composite alkali-stored spent Hypsizygus marmoreus substrate (SHMS) on carcass quality, rumen fermentation, and rumen microbial diversity in goats. Twenty-four 6-month-old Chuanzhong black goats with similar body weights (20 ± 5 kg) were selected and randomly divided into four groups (n = 6 per group) and received four treatments: 0% (control group, CG); 20% (low-addition group, LG); 30% (moderate-addition group, MG); and 40% (high-addition group, HG) of SHMS-replaced silage corn and oat hay. The experiment lasted for 74 days (including a 14 d adaptation period and a 60 d treatment period). The results of this study showed that MG and HG significantly improved the marble score of goat meat (p < 0.05). The flesh color score significantly increased in each group (p < 0.05). The fat color scores significantly increased in LG and MG (p < 0.05). There were no significant effects on the pH value or shear force of the longissimus dorsi in each group (p > 0.05). The cooking loss in MG was higher than that in CG (p < 0.05). The histidine and tyrosine contents in each group of muscles significantly increased (p < 0.05), with no significant effect on fatty acids (p > 0.05). The rumen pH of MG significantly decreased (p < 0.05), while the total volatile fatty acids (TVFAs) and ammoniacal nitrogen (NH3-N) increased by 44.63% and 54.50%, respectively. The addition of the SHMS altered both the alpha and beta diversities of the rumen microbiota and significant differences in the composition and structure of the four microbial communities. The dominant bacterial phylum in each group were Firmicutes and Bacteroidetes, with Prevotella 1 as the dominant bacterial genus. Correlation analysis revealed that rumen bacteria are closely related to the animal carcass quality and rumen fermentation. In the PICRUSt prediction, 21 significantly different pathways were found, and the correlation network showed a positive correlation between the Prevotella 1 and 7 metabolic pathways, while the C5-branched dibasic acid metabolism was positively correlated with nine bacteria. In summary, feeding goats with an SHMS diet can improve the carcass quality, promote rumen fermentation, and alter the microbial structure. The research results can provide a scientific reference for the utilization of SHMS as feed in the goat industry.

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Section: Introductionmentioning

confidence: 99%

“…1 Premium: Each kilogram of premix contains 45 g of Na; Cl 55 g; Ca 330 g; P 160 g; Co 7 mg; Cu 1400 mg; I 27 mg; Fe 3200 mg; Mn 1000 mg; Se 35 mg; Zn 1000 mg; VA 780KIU; VE 10KIU 2. Nutrient levels are calculated values.…”

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confidence: 99%

The Effects of Composite Alkali-Stored Spent Hypsizygus marmoreus Substrate on Carcass Quality, Rumen Fermentation, and Rumen Microbial Diversity in Goats

Qiu,

Li,

et al. 2024

Animals

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Analysis of community changes of coexisting bacteria during the growth of factory bottle cultured Hypsizygus marmoreus

Liu,

Wang,

et al. 2024

Scientia Horticulturae

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Low-Molecular-Weight Peptides Prepared from Hypsizygus marmoreus Exhibit Strong Antioxidant and Antibacterial Activities

Zhou,

Xiao,

Sun

et al. 2024

Molecules

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Hypsizygus marmoreus has abundant proteins and is a potential source for the development of bioactive peptides. However, currently, the research on the bioactive components of H. marmoreus mainly focuses on polysaccharides, and there is no relevant research on the preparation of bioactive peptides. In this article, an ultrasound-assisted extraction method was used to extract proteins from H. marmoreus, and then, four peptides with different molecular weight ranges were prepared through protease hydrolysis and molecular classification. The antioxidant and antibacterial activities were also studied. Under the optimal conditions, the extraction rate of H. marmoreus proteins was 53.6%. Trypsin exhibited the highest hydrolysis rate of H. marmoreus proteins. The optimal parameters for enzymatic hydrolysis were a substrate concentration of 3.7%, enzyme addition of 5700 U/g, pH value of 7, extraction temperature of 55 °C, and time of 3.3 h. Under these conditions, the peptide yield was 59.7%. The four types of H. marmoreus peptides were prepared by molecular weight grading. Among them, peptides with low molecular weight (<1 kDa) had stronger antioxidant and antibacterial activities. This study provides a theoretical basis for the efficient preparation of H. marmoreus peptides and the development of antioxidant and antibacterial peptide products.

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Evaluation of the nutritional value, umami taste, and volatile organic compounds of Hypsizygus marmoreus by simulated salivary digestion in vitro

Cited by 3 publications

References 41 publications

The Effects of Composite Alkali-Stored Spent Hypsizygus marmoreus Substrate on Carcass Quality, Rumen Fermentation, and Rumen Microbial Diversity in Goats

The Effects of Composite Alkali-Stored Spent Hypsizygus marmoreus Substrate on Carcass Quality, Rumen Fermentation, and Rumen Microbial Diversity in Goats

Analysis of community changes of coexisting bacteria during the growth of factory bottle cultured Hypsizygus marmoreus

Low-Molecular-Weight Peptides Prepared from Hypsizygus marmoreus Exhibit Strong Antioxidant and Antibacterial Activities

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