Institute of Edible Fungi

Shanghai, China

Institute of Edible Fungi

Shanghai, China

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Li X.,Institute of Edible Fungi | Li X.,Shanghai Institute of Technology | Feng T.,Shanghai Institute of Technology | Zhou F.,Institute of Edible Fungi | And 5 more authors.
Food Chemistry | Year: 2015

The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryngii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying, were compared. Results showed that freeze drying and hot air were capable of the conservation of the taste compounds maximally in P. eryngii, followed by natural air drying and vacuum, while microwave drying was not suitable for P. eryngii due to the loss of taste compounds. Moreover, concentrations of free amino acids in freeze drying were significantly reduced, so as to 5′-nucleotides in hot air drying. In addition, the umami concentration of the sample using hot air dry was significantly (p < 0.05) higher than that using microwave. © 2014 Elsevier Ltd. All rights reserved.


PubMed | Institute of Edible Fungi, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai JiaoTong University and Shanghai Academy of Agricultural science
Type: Journal Article | Journal: International journal of medicinal mushrooms | Year: 2014

A novel polysaccharide (CP2-S) was purified from Cordyceps militaris fruit bodies by hot water extraction, ethanol precipitation, DEAE-Sepharose Fast Flow and Sephacryl S-400 high-resolution chromatography. The polysaccharide had a molecular weight of 5.938 10(6) g/mol and was mainly composed of glucose. CP2-S had carbohydrate content estimated to be 100% using the phenol-sulfuric acid method. Immunostimulating experiments in vitro indicated that CP2-S could stimulate nitric oxide production, phagocytosis, respiratory burst activity, and secretion of interleukin-1 and interleukin-2 of macrophages, suggesting that this water-soluble polysaccharide from the fruit body of C. militaris is a natural immunostimulating polysaccharide with potential for further application.


PubMed | Institute of Edible Fungi, University of Alabama at Birmingham and 302 hospital
Type: | Journal: Scientific reports | Year: 2015

S100A4 expression is associated with poor clinical outcomes of patients with pancreatic cancer. The effects of loss or gain of S100A4 were examined in pancreatic cancer cell lines. S100A4 downregulation remarkably reduces cell migration and invasion, inhibits proliferation, and induces apoptosis in pancreatic tumor cells. S100A4 downregulation results in significant cell growth inhibition and apoptosis in response to TGF-1, supporting a non-canonical role of S100A4 in pancreatic cancer. The role of S100A4 in tumor progression was studied by using an orthotopic human pancreatic cancer xenograft mouse model. Tumor mass is remarkably decreased in animals injected with S100A4-deficient pancreatic tumor cells. P27(Kip1) expression and cleaved caspase-3 are increased, while cyclin E expression is decreased, in S100A4-deficient pancreatic tumors in vivo. S100A4-deficient tumors have lower expression of vascular endothelial growth factor, suggesting reduced angiogenesis. Biochemical assays revealed that S100A4 activates Src and focal adhesion kinase (FAK) signaling events, and inhibition of both kinases is required to maximally block the tumorigenic potential of pancreatic cancer cells. These findings support that S100A4 plays an important role in pancreatic cancer progression in vivo and S100A4 promotes tumorigenic phenotypes of pancreatic cancer cells through the Src-FAK mediated dual signaling pathway.


PubMed | Institute of Edible Fungi, and Institute of Edible Fungi, Shanghai Key Laboratory of Agricultural Genetics and Breeding and University of Applied Sciences, Berlin
Type: Journal Article | Journal: International journal of medicinal mushrooms | Year: 2015

The nutritional composition of three recently domesticated culinary-medicinal mushroom species (Oudemansiella sudmusida, Lentinus squarrosulus, and Tremella aurantialba) was evaluated for contents of protein, fiber, fat, total sugar content, amino acid, carbohydrate, and nucleotide components. The data indicated that fruiting bodies of these three mushroom species contained abundant nutritional substances. The protein contents of L. squarrosulus and O. submucida were 26.32% and 14.70%, which could be comparable to other commercially cultivated species. T. aurantialba contained 74.11% of carbohydrate, of which soluble polysaccharide was 40.55%. Oudemansiella sudmusida contained 15.95% of arabitol as the highest sugar alcohol in three mushrooms. These mushrooms also possessed distinct taste by their flavor component composition. Among them, L. squarrosulus contained 10.68% and 9.25% of monosodium glutamate-like and sweet amino acids, which were higher than the other two mushrooms. However, the nucleotide amounts of the three mushrooms were all lower than those of other commercially cultivated mushrooms. Among them, L. squarrosulus contained the highest amount of flavor nucleotides, which was 1.01. Results revealed that these three mushroom species are potentially suitable resources for commercial cultivation and healthy food.


Zhou S.,Shanghai Academy of Agricultural science | Zhou S.,Institute of Edible Fungi | Zhou S.,Shanghai Key Laboratory of Agricultural Genetics and Breeding | Liu Y.,Shanghai Academy of Agricultural science | And 20 more authors.
Bioactive Carbohydrates and Dietary Fibre | Year: 2013

In this study, a water soluble polysaccharide (CC30w-1), with a molecular mass of 1.03×104, was isolated from the fruiting body of Coprinus comatus. The polysaccharide moiety was composed of L-Fuc and D-Gal in the ratio of 1:3.84. The structure of CC30w-1was elucidated by methylated analysis, GC-MS, 1H and 13C NMR spectroscopy, together with 1H-1H COSY, TOCSY, HMQC and HMBC. Results showed that the polysaccharide consists of the following repeating units: α-L-Fucp1↓2→6)-α-D-Galp-(1→6)-α-D-Galp- (1→6)-α-D-Galp-(1→6)-α-D-Galp(1→. © 2013 Elsevier Ltd.


PubMed | Shanghai Key Laboratory of Agricultural Genetics and Breeding, Institute of Edible Fungi, Shanghai Academy of Agricultural science and Jiangsu University
Type: Journal Article | Journal: International journal of medicinal mushrooms | Year: 2015

We studied the effect of the maturation stage on the chemical compositions and macrophage activation activity of polysaccharides from the culinary-medicinal mushroom Hericium erinaceus. Results showed that total polysaccharides increased, whereas protein content decreased with the maturation stage development of fruiting body. Nine polysaccharide fractions, 3 from each of the maturity stages IV (small fungal spine stage), V (mid-fungal spine stage) and VI (mature), were prepared using the gradient ethanol precipitation method. The polysaccharide fraction HP4A isolated from the maturating-stage (stage IV) fruiting body had a significant difference from the fractions HP5A (stage V) and HP6A (stage VI) in the molecular weight distribution and monosaccharide compositions. Immunostimulating tests revealed that the polysaccharide fraction HP6 isolated from the mature stage (stage VI) fruiting body presented higher macrophage activation activity. Our findings provided important information for the harvest and use of H. erinaceus with higher qualities and functional benefits.

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