Benard Muinde | Egerton University (original) (raw)

Papers by Benard Muinde

Postharvest Biology and Technology, 2022

Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-bas... more Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-based packaging material loaded with nano-Ag/TiO2 (Nano-PM) was used for the preservation of A. bisporus, and compared with the polyethylene packaging material. The samples were stored at 4 ± 1 ℃ and a relative humidity of 90 % for ten days. Membrane lipid metabolism was taken as a breakthrough point in this study. The cell membrane phenotype and ultrastructure were documented. The changes of key enzyme activities, phospholipids and fatty acids in membrane lipid metabolism were also studied. The results showed that at the end of storage, the electrolyte leakage of the mushrooms in Nano-PM was 19 %, which was lower than that of the control groups (27 %). Nano-PM delayed the decrease of cell membrane fluidity, maintained a good cell structure, also maintained the ascorbic acid (AsA) content, kept glutathione (GSH) and proline at high levels. Furthermore, the phospholipase D (PLD), lipase (LPS) and lipoxygenase (LOX) activities of the mushrooms in Nano-PM were reduced by 16 %, 25 % and 10 % compared with those in control groups. Nano-PM also alleviated the degradation of cell membrane phospholipids and maintained a higher relative content of unsaturated fatty acids. Generally, Nano-PM can delay quality deterioration of A. bisporus by regulating membrane lipid metabolism.

Food Packaging and Shelf Life

Food and Nutrition Sciences

Life

Flammulina velutipes is susceptible to mechanical damage, water loss, microbial growth, and other... more Flammulina velutipes is susceptible to mechanical damage, water loss, microbial growth, and other factors that lead to postharvest deterioration, thereby shortening the storage period. The purpose of this study was to analyze the effects of cold plasma treatment on the physicochemical properties and antioxidant capacity of F. velutipes during storage at 4 °C for 21 days. Compared to the control group, cold plasma cold sterilization (CPCS) treatment (150 Hz, 95 kV for 150 s) effectively inhibited the growth and multiplication of microorganisms on the surface of F. velutipes, with no significant effect on the fresh weight change and the superoxide anion generation rate, but with a higher postharvest 1,1-dephenyl-2-picrylhydrzyl (DPPH) clearance rate. Moreover, CPCS increased antioxidant enzyme activities, delayed both malondialdehyde (MDA) accumulation and vitamin C loss, inhibited the browning reaction and polyphenol oxidases (PPO) activity and protected F. velutipes cell membrane fr...

Postharvest Biology and Technology

The eect of incorporating alum in the clarication stage of raw juice in sugarcane processing on t... more The eect of incorporating alum in the clarication stage of raw juice in sugarcane processing on the juice quality and sucrose loss was investigated. Alum was incorporated in both intermediate and hot liming clarication processes of cane juicing. One portion of the cane juice was used for With Pretreatment Treatment (WPT) while the other portion constituted No Pre-treatment (NPT) juice. Alum at levels of 0 mg L 1 , 50 mg L 1 , 100 mg L 1 and 150 mg L 1 was incorporated in both intermediate and hot liming clarication processes in each of the two cane juice portions. Sugar concentration (sucrose, glucose and fructose), Brix, pH, colour, settling performance (initial settling rates (ISR), nal mud volume (MV1), and turbidity) and residual aluminium ion concentration were evaluated. Any signicant variations (p < 0.05) in these parameters were assessed. The study found signicantly lower (p < 0.05) sucrose losses in claried juice from intermediate liming of WPT after alum treatment th...

Journal of the Science of Food and Agriculture, 2021

BACKGROUNDThe high yield of ultrasonic extraction has been widely studied. However, the effects o... more BACKGROUNDThe high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure–physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured.RESULTSThe results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively ...

Food & Function, 2021

The present study demonstrated the anti-inflammatory and gut microbiota regulatory effects of a P... more The present study demonstrated the anti-inflammatory and gut microbiota regulatory effects of a Pleurotus eryngii polysaccharide as a functional natural component and a beneficial prebiotic candidate against IBD.

Food Chemistry, 2021

Pleurotus eryngii is a valuable new edible mushroom variety cultivated on a large scale in China.... more Pleurotus eryngii is a valuable new edible mushroom variety cultivated on a large scale in China. The polysaccharides found in this mushroom are strong bioactive. This study used simulated digestion and fermentation model to study the digestion and fermentation characteristics of Pleurotus eryngii polysaccharide (PEP) and its effect on gut microbiota. The results showed that the molecular weight of PEP remained unchanged after simulated digestion, and the overall structure of PEP was not destroyed, indicating that PEP was not decomposed during digestion. However, during fermentation, PEP was degraded and utilized by intestinal flora to produce a variety of short-chain fatty acids (SCFAs), which reduced the pH value in fecal cultures. Meanwhile, PEP regulated the composition of intestinal flora, and the relative abundance of Firmicutes increased significantly. These suggests that PEP can be used as a functional food to promote intestinal health and prevent disease.

Postharvest Biology and Technology, 2022

Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-bas... more Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-based packaging material loaded with nano-Ag/TiO2 (Nano-PM) was used for the preservation of A. bisporus, and compared with the polyethylene packaging material. The samples were stored at 4 ± 1 ℃ and a relative humidity of 90 % for ten days. Membrane lipid metabolism was taken as a breakthrough point in this study. The cell membrane phenotype and ultrastructure were documented. The changes of key enzyme activities, phospholipids and fatty acids in membrane lipid metabolism were also studied. The results showed that at the end of storage, the electrolyte leakage of the mushrooms in Nano-PM was 19 %, which was lower than that of the control groups (27 %). Nano-PM delayed the decrease of cell membrane fluidity, maintained a good cell structure, also maintained the ascorbic acid (AsA) content, kept glutathione (GSH) and proline at high levels. Furthermore, the phospholipase D (PLD), lipase (LPS) and lipoxygenase (LOX) activities of the mushrooms in Nano-PM were reduced by 16 %, 25 % and 10 % compared with those in control groups. Nano-PM also alleviated the degradation of cell membrane phospholipids and maintained a higher relative content of unsaturated fatty acids. Generally, Nano-PM can delay quality deterioration of A. bisporus by regulating membrane lipid metabolism.

Food Chemistry, 2021

Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella... more Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as compositions and concentrations of quintessential umami compounds of morel hydrolysates were analyzed. Electronic tongue and electronic nose were used to evaluate the sensory characteristics. The results suggested that peptides below 3 kDa showed the highest correlation with umami taste. Morel hydrolysate obtained from Neutrase-Flavourzyme (NF) combination contained the most contents of small peptides (<3 kDa), free amino acids (224.83 ± 0.87 mg/g), as well as flavor 5'-nucleotides (4.84 ± 0.32 mg/g), giving the best overall flavor properties. The reaction conditions of NF were optimized by response surface methodology (RSM). The highest degree of hydrolysis (DH) was up to 36.64%. An enzymatic hydrolysis approach was established to develop novel flavor products with high umami and low bitter taste from morel mushroom.

Journal of Food Science, 2020

The anti‐inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NP... more The anti‐inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NPEP) were determined in lipopolysaccharide (LPS)‐stimulated RAW264.7 macrophages in this study. Characterization analysis revealed that molecular weights of WPEP and NPEP were 167 and 274 kDa, and were mainly composed of glucose with β‐type glycosidic linkages. WPEP and NPEP could significantly inhibit LPS‐induced inflammatory responses by regulating the production of NO, Protaglandin E2 (PGE2), Interleukin‐1β (IL‐1β), Tumor necrosis factor‐α (TNF‐α), and Interleukin‐6 (IL‐6). This was through the blocking of the activation of Mitogen‐activated protein kinase (MAPK) pathway by inhibiting phosphorylation of p38, extracellular regulation of protein kinases 1/2, and stress‐activated protein kinase/jun aminoterminal kinase. Moreover, WPEP and NPEP inhibited NF‐κB signaling by reducing nuclear translocation and phosphorylation of p65. Overall, our results, for the first time identified two P. ...

International Journal of Food Properties, 2017

Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by ... more Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < 0.05) when the blanching conditions were 60 s (HB) and 300 w 90 s (MB), respectively. The contents of non-volatile flavour components in HB samples (60 s) were relatively low, whereas contents in MB samples (300w 90s) were significantly higher (p < 0.05) as compared to HB, especially the taste-active amino acids and 5ʹ-nucleotides, which were attributed to the equivalent umami concentration (EUC) values. In addition, the EUC values of MB samples did not differ significantly from the fresh ones, suggesting that MB could effectively preserve the MSG (monosodium glutamate)-like components of L.edodes compared to HB.

Analytical Letters, 2019

A study on the transformations of six arsenic species (arsenocholine (AsC), arsenobetaine (AsB), ... more A study on the transformations of six arsenic species (arsenocholine (AsC), arsenobetaine (AsB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenite (As(III)), and arsenate (As(V))) was carried out in aqueous solution by ultrasonic treatment. The transformations of arsenic species increased with time. As the ultrasonic power or temperature was increased, transformations of arsenic species were at first enhanced and then decreased. AsC, AsB, As(III) were the most unstable at 600 W and 20 C. DMA and MMA were stable; AsC was partially transformed to AsB, trimethylarsinic oxide (TMAO), and the more toxic tetramethylarsonium ion (TMA þ); AsB was partially transformed to TMAO; and As(III) was easily oxidized to As(V). The reduction of As(V) to As(III) was only observed when the temperature was over 60 C. The ultrasound treatment conditions with relatively stable arsenic species were 150 to 300 W, 40 to 80 C, and 0 to 10 min. The relatively stable (150 W, 10 min, 80 C) and unstable (600 W, 60 min, 20 C) ultrasonic condition were applied to mushrooms and the transformations of AsC, AsB, and As(III) were observed. Currently, ultrasound-assisted extraction methods have only focused on the extraction efficiency of arsenic species and ignored their transformations. This study may serve as a guide for improving extraction efficiency without minimal transformation of the arsenic forms to reflect the actual contents in edible mushrooms. The study also provides a theoretical basis for making an accurate risk evaluation of human exposure by taking account of possible arsenic transformations during processing prior to consumption.

LWT, 2018

Rapid senescence and short shelf-life of fresh Agaricus bisporus can cause serious economic losse... more Rapid senescence and short shelf-life of fresh Agaricus bisporus can cause serious economic losses. Sometimes even illegal additives are used to maintain the freshness of A. bisporus. This misconduct can bring health risks to consumers. Therefore, it is meaningful to establish shelf-life prediction model for taking necessary measures to reduce the losses, and establish storage time assessment model to evaluate the true postharvest storage duration of A. bisporus to prevent commercial misconduct. We developed storage time assessment model and shelf-life prediction model based on mushroom texture (hardness, gumminess, chewiness), signal of water mobility and typical flavor. With the extension of storage time, all the qualities of A. bisporus showed a decreasing tendency at different temperatures. Quality decreases were proven suitable to the first-order kinetic model. Gumminess was a more accurate index to assess how long postharvest A. bisporus has already been stored (the storage time), whereas chewiness was a more precise index to predict how long postharvest A. bisporus can be stored (the shelf-life).These mathematical models can be useful to assess the storage time and predict the shelf-life of fresh A. bisporus during distribution chain and storage under a temperature range of 4 to 20 °C.

Proteomics, 2018

Pleurotus eryngii polysaccharides have been shown to exert significant biological activities to t... more Pleurotus eryngii polysaccharides have been shown to exert significant biological activities to the host. However, few studies have been conducted on its effects on gastrointestinal tract (GIT) health alteration. In the present study, small intestinal and colonic proteome alterations generated by dietary supplementation with a novel homogeneous P. eryngii polysaccharide (PEP) in C57BL/6 mice, based on the isobaric tag for relative and absolute quantification (iTRAQ) proteomics, are investigated. Compared to the control group, PEP supplementation result in a total of 113 and 194 significant differential proteins (DPs) in the small intestine and colon, respectively. Interestingly, DPs in small intestine are mainly related to the transport and biosynthetic process, along with the digestion and absorption pathway of nutrients, whereas the colonic DPs are significantly found participating in numerous metabolic processes. Moreover, the alterations of some DPs in small intestine and colon ...

Food & function, 2018

Edible mushrooms are rich sources of bioactive components. In this study, a polyphenol-rich extra... more Edible mushrooms are rich sources of bioactive components. In this study, a polyphenol-rich extract, designated as PPEP, was isolated from an edible mushroom, Pleurotus eryngii. Using ultra high performance liquid chromatograph combined with triple time-of-flight mass spectrometry (UPLC-TOF/MS/MS), gallic acid monohydrate, 3-(3,4-dihydroxyphenyl)-propionic acid, methyl gallate, syringic acid, ellagic acid and catechin were identified in PPEP. This phenolic-rich extract PPEP exhibited anti-inflammatory effect in lipopolysaccharide-stimulated RAW264.7 macrophages by inhibiting the overproduction of pro-inflammatory mediators including nitric oxide (NO) and reactive oxygen species (ROS). It was demonstrated that the anti-inflammatory effects of PPEP were associated with the inhibition of iNOS expression, suppression of p-IκB protein expression and inhibition of NF-κB and IκB mRNA expression. Next, the inhibitory effect of PPEP against human colon cancer cells was also determined. PPEP ...

International Journal of Food Science & Technology, 2017

The comprehensive flavour characterisation and volatile compounds of raw L. edodes, hot water bla... more The comprehensive flavour characterisation and volatile compounds of raw L. edodes, hot water blanching (HB) sample and microwave blanching (MB) sample were comparatively analysed by electronic nose technology and headspace solid‐phase micro‐extraction combined with gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). Results indicated that volatile components in L. edodes markedly changed after HB and MB. Volatile compounds of raw L. edodes consisted mainly ketones, sulphide and alcohols, and 3‐octanone, as well as 1‐octen‐3‐one, were the major compounds. The content of ketones and sulphides in blanched samples markedly decreased, while the relative content of aldehydes, hydrocarbons and esters increased, which became the major volatile compounds of treatment samples. In addition, the percentage contents of esters, alcohols and sulphides in MB samples were significantly (P < 0.05) higher than that in HB samples, especially 1‐octen‐3‐ol, which contributes more to mushroom flavou...

Postharvest Biology and Technology, 2022

Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-bas... more Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-based packaging material loaded with nano-Ag/TiO2 (Nano-PM) was used for the preservation of A. bisporus, and compared with the polyethylene packaging material. The samples were stored at 4 ± 1 ℃ and a relative humidity of 90 % for ten days. Membrane lipid metabolism was taken as a breakthrough point in this study. The cell membrane phenotype and ultrastructure were documented. The changes of key enzyme activities, phospholipids and fatty acids in membrane lipid metabolism were also studied. The results showed that at the end of storage, the electrolyte leakage of the mushrooms in Nano-PM was 19 %, which was lower than that of the control groups (27 %). Nano-PM delayed the decrease of cell membrane fluidity, maintained a good cell structure, also maintained the ascorbic acid (AsA) content, kept glutathione (GSH) and proline at high levels. Furthermore, the phospholipase D (PLD), lipase (LPS) and lipoxygenase (LOX) activities of the mushrooms in Nano-PM were reduced by 16 %, 25 % and 10 % compared with those in control groups. Nano-PM also alleviated the degradation of cell membrane phospholipids and maintained a higher relative content of unsaturated fatty acids. Generally, Nano-PM can delay quality deterioration of A. bisporus by regulating membrane lipid metabolism.

Food Packaging and Shelf Life

Food and Nutrition Sciences

Life

Flammulina velutipes is susceptible to mechanical damage, water loss, microbial growth, and other... more Flammulina velutipes is susceptible to mechanical damage, water loss, microbial growth, and other factors that lead to postharvest deterioration, thereby shortening the storage period. The purpose of this study was to analyze the effects of cold plasma treatment on the physicochemical properties and antioxidant capacity of F. velutipes during storage at 4 °C for 21 days. Compared to the control group, cold plasma cold sterilization (CPCS) treatment (150 Hz, 95 kV for 150 s) effectively inhibited the growth and multiplication of microorganisms on the surface of F. velutipes, with no significant effect on the fresh weight change and the superoxide anion generation rate, but with a higher postharvest 1,1-dephenyl-2-picrylhydrzyl (DPPH) clearance rate. Moreover, CPCS increased antioxidant enzyme activities, delayed both malondialdehyde (MDA) accumulation and vitamin C loss, inhibited the browning reaction and polyphenol oxidases (PPO) activity and protected F. velutipes cell membrane fr...

Postharvest Biology and Technology

The eect of incorporating alum in the clarication stage of raw juice in sugarcane processing on t... more The eect of incorporating alum in the clarication stage of raw juice in sugarcane processing on the juice quality and sucrose loss was investigated. Alum was incorporated in both intermediate and hot liming clarication processes of cane juicing. One portion of the cane juice was used for With Pretreatment Treatment (WPT) while the other portion constituted No Pre-treatment (NPT) juice. Alum at levels of 0 mg L 1 , 50 mg L 1 , 100 mg L 1 and 150 mg L 1 was incorporated in both intermediate and hot liming clarication processes in each of the two cane juice portions. Sugar concentration (sucrose, glucose and fructose), Brix, pH, colour, settling performance (initial settling rates (ISR), nal mud volume (MV1), and turbidity) and residual aluminium ion concentration were evaluated. Any signicant variations (p < 0.05) in these parameters were assessed. The study found signicantly lower (p < 0.05) sucrose losses in claried juice from intermediate liming of WPT after alum treatment th...

Journal of the Science of Food and Agriculture, 2021

BACKGROUNDThe high yield of ultrasonic extraction has been widely studied. However, the effects o... more BACKGROUNDThe high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure–physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured.RESULTSThe results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively ...

Food & Function, 2021

The present study demonstrated the anti-inflammatory and gut microbiota regulatory effects of a P... more The present study demonstrated the anti-inflammatory and gut microbiota regulatory effects of a Pleurotus eryngii polysaccharide as a functional natural component and a beneficial prebiotic candidate against IBD.

Food Chemistry, 2021

Pleurotus eryngii is a valuable new edible mushroom variety cultivated on a large scale in China.... more Pleurotus eryngii is a valuable new edible mushroom variety cultivated on a large scale in China. The polysaccharides found in this mushroom are strong bioactive. This study used simulated digestion and fermentation model to study the digestion and fermentation characteristics of Pleurotus eryngii polysaccharide (PEP) and its effect on gut microbiota. The results showed that the molecular weight of PEP remained unchanged after simulated digestion, and the overall structure of PEP was not destroyed, indicating that PEP was not decomposed during digestion. However, during fermentation, PEP was degraded and utilized by intestinal flora to produce a variety of short-chain fatty acids (SCFAs), which reduced the pH value in fecal cultures. Meanwhile, PEP regulated the composition of intestinal flora, and the relative abundance of Firmicutes increased significantly. These suggests that PEP can be used as a functional food to promote intestinal health and prevent disease.

Postharvest Biology and Technology, 2022

Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-bas... more Abstract Agaricus bisporus is prone to deteriorate after harvest. In this study, polyethylene-based packaging material loaded with nano-Ag/TiO2 (Nano-PM) was used for the preservation of A. bisporus, and compared with the polyethylene packaging material. The samples were stored at 4 ± 1 ℃ and a relative humidity of 90 % for ten days. Membrane lipid metabolism was taken as a breakthrough point in this study. The cell membrane phenotype and ultrastructure were documented. The changes of key enzyme activities, phospholipids and fatty acids in membrane lipid metabolism were also studied. The results showed that at the end of storage, the electrolyte leakage of the mushrooms in Nano-PM was 19 %, which was lower than that of the control groups (27 %). Nano-PM delayed the decrease of cell membrane fluidity, maintained a good cell structure, also maintained the ascorbic acid (AsA) content, kept glutathione (GSH) and proline at high levels. Furthermore, the phospholipase D (PLD), lipase (LPS) and lipoxygenase (LOX) activities of the mushrooms in Nano-PM were reduced by 16 %, 25 % and 10 % compared with those in control groups. Nano-PM also alleviated the degradation of cell membrane phospholipids and maintained a higher relative content of unsaturated fatty acids. Generally, Nano-PM can delay quality deterioration of A. bisporus by regulating membrane lipid metabolism.

Food Chemistry, 2021

Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella... more Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom (Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as compositions and concentrations of quintessential umami compounds of morel hydrolysates were analyzed. Electronic tongue and electronic nose were used to evaluate the sensory characteristics. The results suggested that peptides below 3 kDa showed the highest correlation with umami taste. Morel hydrolysate obtained from Neutrase-Flavourzyme (NF) combination contained the most contents of small peptides (<3 kDa), free amino acids (224.83 ± 0.87 mg/g), as well as flavor 5'-nucleotides (4.84 ± 0.32 mg/g), giving the best overall flavor properties. The reaction conditions of NF were optimized by response surface methodology (RSM). The highest degree of hydrolysis (DH) was up to 36.64%. An enzymatic hydrolysis approach was established to develop novel flavor products with high umami and low bitter taste from morel mushroom.

Journal of Food Science, 2020

The anti‐inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NP... more The anti‐inflammatory effects of two newly identified Pleurotus eryngii polysaccharides (WPEP, NPEP) were determined in lipopolysaccharide (LPS)‐stimulated RAW264.7 macrophages in this study. Characterization analysis revealed that molecular weights of WPEP and NPEP were 167 and 274 kDa, and were mainly composed of glucose with β‐type glycosidic linkages. WPEP and NPEP could significantly inhibit LPS‐induced inflammatory responses by regulating the production of NO, Protaglandin E2 (PGE2), Interleukin‐1β (IL‐1β), Tumor necrosis factor‐α (TNF‐α), and Interleukin‐6 (IL‐6). This was through the blocking of the activation of Mitogen‐activated protein kinase (MAPK) pathway by inhibiting phosphorylation of p38, extracellular regulation of protein kinases 1/2, and stress‐activated protein kinase/jun aminoterminal kinase. Moreover, WPEP and NPEP inhibited NF‐κB signaling by reducing nuclear translocation and phosphorylation of p65. Overall, our results, for the first time identified two P. ...

International Journal of Food Properties, 2017

Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by ... more Microwave blanching (MB) and hot water blanching (HB) samples of L.edodes were first analysed by electronic tongue and then analysed by high performance liquid chromatography (HPLC) for the content of non-volatile flavour components (soluble sugars (mannitol), organic acids, 5ʹ-nucleotides, and free amino acids). The results showed that contents of bitterness and astringency changed markedly (p < 0.05) when the blanching conditions were 60 s (HB) and 300 w 90 s (MB), respectively. The contents of non-volatile flavour components in HB samples (60 s) were relatively low, whereas contents in MB samples (300w 90s) were significantly higher (p < 0.05) as compared to HB, especially the taste-active amino acids and 5ʹ-nucleotides, which were attributed to the equivalent umami concentration (EUC) values. In addition, the EUC values of MB samples did not differ significantly from the fresh ones, suggesting that MB could effectively preserve the MSG (monosodium glutamate)-like components of L.edodes compared to HB.

Analytical Letters, 2019

A study on the transformations of six arsenic species (arsenocholine (AsC), arsenobetaine (AsB), ... more A study on the transformations of six arsenic species (arsenocholine (AsC), arsenobetaine (AsB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenite (As(III)), and arsenate (As(V))) was carried out in aqueous solution by ultrasonic treatment. The transformations of arsenic species increased with time. As the ultrasonic power or temperature was increased, transformations of arsenic species were at first enhanced and then decreased. AsC, AsB, As(III) were the most unstable at 600 W and 20 C. DMA and MMA were stable; AsC was partially transformed to AsB, trimethylarsinic oxide (TMAO), and the more toxic tetramethylarsonium ion (TMA þ); AsB was partially transformed to TMAO; and As(III) was easily oxidized to As(V). The reduction of As(V) to As(III) was only observed when the temperature was over 60 C. The ultrasound treatment conditions with relatively stable arsenic species were 150 to 300 W, 40 to 80 C, and 0 to 10 min. The relatively stable (150 W, 10 min, 80 C) and unstable (600 W, 60 min, 20 C) ultrasonic condition were applied to mushrooms and the transformations of AsC, AsB, and As(III) were observed. Currently, ultrasound-assisted extraction methods have only focused on the extraction efficiency of arsenic species and ignored their transformations. This study may serve as a guide for improving extraction efficiency without minimal transformation of the arsenic forms to reflect the actual contents in edible mushrooms. The study also provides a theoretical basis for making an accurate risk evaluation of human exposure by taking account of possible arsenic transformations during processing prior to consumption.

LWT, 2018

Rapid senescence and short shelf-life of fresh Agaricus bisporus can cause serious economic losse... more Rapid senescence and short shelf-life of fresh Agaricus bisporus can cause serious economic losses. Sometimes even illegal additives are used to maintain the freshness of A. bisporus. This misconduct can bring health risks to consumers. Therefore, it is meaningful to establish shelf-life prediction model for taking necessary measures to reduce the losses, and establish storage time assessment model to evaluate the true postharvest storage duration of A. bisporus to prevent commercial misconduct. We developed storage time assessment model and shelf-life prediction model based on mushroom texture (hardness, gumminess, chewiness), signal of water mobility and typical flavor. With the extension of storage time, all the qualities of A. bisporus showed a decreasing tendency at different temperatures. Quality decreases were proven suitable to the first-order kinetic model. Gumminess was a more accurate index to assess how long postharvest A. bisporus has already been stored (the storage time), whereas chewiness was a more precise index to predict how long postharvest A. bisporus can be stored (the shelf-life).These mathematical models can be useful to assess the storage time and predict the shelf-life of fresh A. bisporus during distribution chain and storage under a temperature range of 4 to 20 °C.

Proteomics, 2018

Pleurotus eryngii polysaccharides have been shown to exert significant biological activities to t... more Pleurotus eryngii polysaccharides have been shown to exert significant biological activities to the host. However, few studies have been conducted on its effects on gastrointestinal tract (GIT) health alteration. In the present study, small intestinal and colonic proteome alterations generated by dietary supplementation with a novel homogeneous P. eryngii polysaccharide (PEP) in C57BL/6 mice, based on the isobaric tag for relative and absolute quantification (iTRAQ) proteomics, are investigated. Compared to the control group, PEP supplementation result in a total of 113 and 194 significant differential proteins (DPs) in the small intestine and colon, respectively. Interestingly, DPs in small intestine are mainly related to the transport and biosynthetic process, along with the digestion and absorption pathway of nutrients, whereas the colonic DPs are significantly found participating in numerous metabolic processes. Moreover, the alterations of some DPs in small intestine and colon ...

Food & function, 2018

Edible mushrooms are rich sources of bioactive components. In this study, a polyphenol-rich extra... more Edible mushrooms are rich sources of bioactive components. In this study, a polyphenol-rich extract, designated as PPEP, was isolated from an edible mushroom, Pleurotus eryngii. Using ultra high performance liquid chromatograph combined with triple time-of-flight mass spectrometry (UPLC-TOF/MS/MS), gallic acid monohydrate, 3-(3,4-dihydroxyphenyl)-propionic acid, methyl gallate, syringic acid, ellagic acid and catechin were identified in PPEP. This phenolic-rich extract PPEP exhibited anti-inflammatory effect in lipopolysaccharide-stimulated RAW264.7 macrophages by inhibiting the overproduction of pro-inflammatory mediators including nitric oxide (NO) and reactive oxygen species (ROS). It was demonstrated that the anti-inflammatory effects of PPEP were associated with the inhibition of iNOS expression, suppression of p-IκB protein expression and inhibition of NF-κB and IκB mRNA expression. Next, the inhibitory effect of PPEP against human colon cancer cells was also determined. PPEP ...

International Journal of Food Science & Technology, 2017

The comprehensive flavour characterisation and volatile compounds of raw L. edodes, hot water bla... more The comprehensive flavour characterisation and volatile compounds of raw L. edodes, hot water blanching (HB) sample and microwave blanching (MB) sample were comparatively analysed by electronic nose technology and headspace solid‐phase micro‐extraction combined with gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). Results indicated that volatile components in L. edodes markedly changed after HB and MB. Volatile compounds of raw L. edodes consisted mainly ketones, sulphide and alcohols, and 3‐octanone, as well as 1‐octen‐3‐one, were the major compounds. The content of ketones and sulphides in blanched samples markedly decreased, while the relative content of aldehydes, hydrocarbons and esters increased, which became the major volatile compounds of treatment samples. In addition, the percentage contents of esters, alcohols and sulphides in MB samples were significantly (P < 0.05) higher than that in HB samples, especially 1‐octen‐3‐ol, which contributes more to mushroom flavou...