Universal sample preparation method for proteome analysis

Role of nano-selenium in health and environment.

Background Mushroom polysaccharides (MPs) act as a functional food and perform diverse biological activities. Significance of MPs in various health promoting products have been extensively reported by scientific community mainly on structural features, biological activities, potential uses and advances in their extraction, cultivation and biomolecular techniques which need to be reviewed for their better understanding and utilization. Scope and Approach From the perspective of how MPs were utilized in various nutraceuticals, pharmaceuticals and cosmeceuticals (NPC) products as health promoting agent, this review aims to comprehensively discuss MPs phyto-pharmacology, structural features, advances and trends of utilization. Moreover, this review also highlights the challenges and future consideration for its holistic utilization in different NPC formulations. Key findings and conclusions MPs were found to be effective against various disease conditions mainly through modulating cell surface receptors. Overall from the last ten years, the research on MPs has been increased tremendously and countries like China ranked first. Among various biological activities, MPs are a better choice for antioxidant followed by immunomodulatory, anticancer and anti-inflammatory activity and its use been increased as functional food. Various advanced techniques for MPs extraction, biomolecular characterization and artificial synthesis for NPC formulations are currently in use, however, the study on its complex structure, better culture and extraction conditions need further research. Moreover, a holistic approach needs to be adopted for mushroom utilization for the production of MPs as functional food. This review presents a comprehensive discussion on MPs research as functional compounds utilized in food and medicine and could be beneficial for various NPC formulations.

Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review

Background Edible fungi are a great source of active constituents, including polysaccharides, proteins, terpenoids, minerals and vitamins. In particular, they have potential antitumor, antioxidant, immunological activity and could be applied for clinical disease treatment. Conventional extraction methods for active constituents usually involve organic solvents and may result in environmental problem and noticeable degradation of the constituents. The efficient physical extraction technologies have gained much more attention worldwide which can improve efficiency and reduce degradation of active ingredients. Scope and approach This review discusses the recent developments of efficient physical extraction technologies including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrahigh pressure-assisted extraction (UPE) and pulsed electric field extraction (PEF) for active constituents from edible fungi and presents a brief summary of their potential bioactivities. Key findings and conclusions These technologies have been demonstrated to increase the extraction yield, improve product quality, and are energy efficient and environmentally friendly. It is expected that these efficient physical technologies will be gradually used in extraction of a variety of active constituents in the near future. Future research needs to consider varieties of further combined applications of physical technologies, which may allow a better maintenance of the functionality of active ingredients. The great potential of these extracted edible fungi active compounds could be used as the ingredients for health care medicine and foods. Meanwhile, consumer's acceptance, safety and legal aspects, and commercial availability of health products should also be taken into consideration in future studies.

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

Selenium nanoparticles (SeNPs) are successfully synthesized through microwave heating by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent. Response surface methodology is used to obtain optimal synthesis conditions. The effect of microwave power, irradiation time and amount of Na2SeO3 are evaluated on crystalline size by X-ray Diffraction (XRD) and Z-potential by Dynamic Light Scattering (DLS) using a central composite design (CCD). Optimal synthesis conditions are determined as 15.6 min, 788.6 W and 0.14 g of sodium selenite using 50 mL of Theobroma cacao L. bean shell extract. The successful biosynthesis of SeNPs is confirmed by UV-visible and Fourier Transformed Infrared (FTIR) spectroscopic analyses. The XRD pattern and Raman spectra show the presence of trigonal and amorphous synthesized SeNPs. Spherical SeNPs are observed by Transmission Electron Microscopy (TEM) with a particle size of 1–3 nm in diameter, at least one order of magnitude lower than those previously reported. The obtained SeNPs can be stable up to 55 days at 4 °C. Additionally, the SeNPs show an excellent antioxidant performance by the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods, with potential application in different sectors, such as food, medical and pharmaceutical.

https://www.mdpi.com/1420-3049/24/22/4048/pdf

Microwave-Assisted Green Synthesis and Antioxidant Activity of Selenium Nanoparticles Using Theobroma Cacao L. Bean Shell Extract.

Fabrication and stabilization of biocompatible selenium nanoparticles by carboxylic curdlans with various molecular properties.

Comparative study of physicochemical properties and bioactivity of Hericium erinaceus polysaccharides at different solvent extractions

Kinetic models and temperature control strategy were established to reflect the effect of temperature (22 °C-30 °C) on flavonoid production of Phellinus baumii (P. baumii) in 6-L fermentor. A modified Logistic equation, Hinshelwood model, and Luedeking Piret equation were used to describe mycelial growth and product formation. The influence of temperature on the estimated kinetic parameters was further studied by regression analysis. Based on kinetic parameters analysis, the new temperature control strategy was proposed. Briefly, at 0-43 H, decreasing temperature (30 °C-28 °C) can shorten the lag phase of mycelial growth, and at 43-90 H, fermentation temperature was reduced gradually from 28 °C to 24 °C to keep high flavonoid productivity. At the fermentation anaphase (90-161 H), temperature was controlled at 24 °C to relieve inhibition of flavonoid and maintain constant production capacity of flavonoid. As a result, the maximum flavonoid yield was reached 4.21 mg/100 mg cell dry weight by temperature control strategy, which was 70.45% higher than that at a constant temperature of 26 °C. Additionally, the establishment of kinetic models based on fermentation temperature, which presented here may provide a scientific basis for further large scales flavonoid production of P. baumii in submerged fermentation.

Kinetic models for the effect of temperature on flavonoid production in liquid submerged fermentation by Phellinus baumii.

Hericium erinaceus, a rare edible and medicine fungus, is widely used in the food and medical field. Polysaccharides from H. erinaceus are the main bioactive compound that exert high bioactive value in the medical and healthcare industries. The genome of H. erinaceus original strain HEA was reported 38.16 Mb, encoding 9780 predicted genes by single-molecule, real-time sequencing technology. The phylogenomic analysis showed that H. erinaceus had the closest evolutionary affinity with Dentipellis sp. The polysaccharide content in the fermented mycelia of mutated strains HEB and HEC, which obtained by ARTP mutagenesis in our previous study, was improved by 23.25 and 47.45%, and a new β-glucan fraction with molecular weight 1.056 × 106 Da was produced in HEC. Integrative analysis of transcriptome and proteomics showed the upregulation of the carbohydrate metabolism pathway modules in HEB and HEC might lead to the increased production of glucose-6P and promote the repeating units synthesis of polysaccharides. qPCR and PRM analysis confirmed that most of the co-enriched and differentially co-expressed genes involved in carbohydrate metabolism shared a similar expression trend with the transcriptome and proteome data in HEB and HEC. Heatmap analysis showed a noticeably decreased protein expression profile of the RAS-cAMP-PKA pathway in HEC with a highly increased 47.45% of polysaccharide content. The S phase progression blocking experiment further verified that the RAS-cAMP-PKA pathway’s dysfunction might promote high polysaccharide and β-glucan production in the mutant strain HEC. The study revealed the primary mechanism of the increased polysaccharide synthesis induced by ARTP mutagenesis and explored the essential genes and pathways of polysaccharide synthesis.

https://link.springer.com/content/pdf/10.1186/s12864-021-07480-x.pdf

Key metabolism pathways and regulatory mechanisms of high polysaccharide yielding in Hericium erinaceus

The invention provides a phellinus linteus strain and a breeding method of the phellinus linteus strain. The breeding method comprises the steps of preparation and mutagenesis of protoplast, screening of a mutagenesis strain, and verification of the mutagenesis strain. The shake flask biomass of the phellinus linteus strain obtained through the breeding method reaches 17.92 g/L and is higher than that of an original strain by 9.51%. The yield of flavone reaches 0.47 g/L and is higher than that of the original strain by 52.16%, and the yield of polysaccharide reaches 3.75 g/L and is higher than that of the original strain by 67.95%. The biological yield and the yield of metabolic active matter are also remarkably higher than those of the parent strain SH1, and the free radical scavenging capability is remarkably improved.

Zhang Henan

Papers

Fabrication and stabilization of biocompatible selenium nanoparticles by carboxylic curdlans with various molecular properties.

Comparative study of physicochemical properties and bioactivity of Hericium erinaceus polysaccharides at different solvent extractions

Kinetic models for the effect of temperature on flavonoid production in liquid submerged fermentation by Phellinus baumii.

Key metabolism pathways and regulatory mechanisms of high polysaccharide yielding in Hericium erinaceus

Phellinus linteus strain and breeding method thereof