![]() ![]() ![]() Anti-inflammation activities of Jew’s ear were evaluated by the colorimetric protease inhibitory method. 5'-Nucleotides, vitamin D2, ergosterol, and ergothioneine contents were determined by high performance liquid chromatography (HPLC). Total carbohydrate, β-glucan, and melanin contents were determined by colorimetric methods. The antioxidant properties were determined by ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging, and metal chelating ability (MCA) assays, while phenolic profiles were determined by total phenol content (TPC) and total flavonoid content (TFC) colorimetric assays. The health-promoting properties and chemical profiles of 30 Jew’s ear mushroom varieties were investigated. cornea with a high production yield, thus conveying potentially high socio-economic impact to mushroom agriculture. Our results can be utilized for the selection of growth-promoting bacteria to improve the cultivation process of A. The findings will provide novel insights into bacterial-fungal interactions during mycelial growth and fruiting body formation. Functional analysis and PPI network construction revealed that the high level of mycelial growth in the co-culture condition most likely resulted from concerted actions of (a) carbohydrate-active enzymes including hydrolases, glycosyltransferases, and carbohydrate esterases important for carbohydrate metabolism and cell wall generation/remodeling, (b) peptidases including cysteine-, metallo-, and serine-peptidases, (c) transporters including the ABC-type transporter superfamily, the FAT transporter family, and the VGP family, and (d) proteins with proposed roles in formation of metabolites that can act as growth-promoting molecules or those normally contain antimicrobial activity (e.g., indoles, terpenes, β-lactones, lanthipeptides, iturins, and ectoines). mangrovi TBRC-BCC 42794, 1,616 proteins were detected including 578 proteins of A. Proteomics analysis was performed to elucidate the biological activities involved in the mutualistic association between A. mangrovi TBRC-BCC 42794 promoted a high level of mycelial growth. The co-cultivation with selected bacterial strains showed that A. Among the identified 765 bacterial OTUs, 5 bacterial species found to exhibit high differential abundance between group (A) and group (B) were Pseudonocardia mangrovi, Luteimonas composti, Paracoccus pantotrophus, Sphingobium jiangsuense, and Microvirga massiliensis. It was found that species richness and diversity of microbiota in group (A) samples were significantly higher than in group (B) samples. In this study, high-throughput amplicon sequencing was conducted to investigate the structure of bacterial communities in spent mushroom substrates obtained from cultivation of two different groups of Auricularia cornea with (A) high yield and (B) low yield of fruiting body production. These interactions convey a large influence on mushroom’s mycelial and fruiting body formation during mushroom cultivation. In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.Ĭomplex dynamic bacterial-fungal interactions play key roles during mushroom growth, ranging from mutualism to antagonism. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. ![]() Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |