Ethanolic extract from fruiting bodies of Cordyceps militaris HL8 exhibits cytotoxic activities against cancer cells, skin pathogenic yeasts, and postharvest pathogen Penicillium digitatum.

Cordyceps militaris is a well-known medicinal mushroom in Asian countries. This edible fungus has been widely exploited for traditional medicine and functional food production. C. militaris is a heterothallic fungus that requires both the mating-type loci, MAT1-1 and MAT1-2, for fruiting body formation. However, recent studies also indicated two groups of C. militaris, including monokaryotic strains carrying only MAT1-1 in their genomes and heterokaryotic strains harboring both MAT1-1 and MAT1-2. These strain groups are able to produce fruiting bodies under suitable cultivating conditions. In previous work, we showed that monokaryotic strains are more stable than heterokaryotic strains in fruiting body formation through successive culturing generations. In this study, we report a high cordycepin-producing monokaryotic C. militaris strain (HL8) collected in Vietnam. This strain could form normal fruiting bodies with high biological efficiency and contain a cordycepin content of 14.43 mg/g lyophilized fruiting body biomass. The ethanol extraction of the HL8 fruiting bodies resulted in a crude extract with a cordycepin content of 69.15 mg/g. Assays of cytotoxic activity on six human cancer cell lines showed that the extract inhibited the growth of all these cell lines with the IC50 values of 6.41-11.51 µg/mL. Notably, the extract significantly reduced cell proliferation and promoted apoptosis of breast cancer cells. Furthermore, the extract also exhibited strong antifungal activity against Malassezia skin yeasts and the citrus postharvest pathogen Penicillium digitatum. Our work provides a promising monokaryotic C. militaris strain as a bioresource for medicine, cosmetics, and fruit preservation.

Analysis of VOCs Emitted from Small Laundry Facilities: Contributions to Ozone and Secondary Aerosol Formation and Human Risk Assessment.

Volatile organic compounds (VOCs) emitted to the atmosphere form ozone and secondary organic aerosols (SOA) by photochemical reactions. As they contain numerous harmful compounds such as carcinogens, it is necessary to analyze them from a health perspective. Given the petroleum-based organic solvents used during the drying process, large amounts of VOCs are emitted from small laundry facilities. In this study, a laundry facility located in a residential area was selected, while VOCs data emitted during the drying process were collected and analyzed using a thermal desorption-gas chromatography/mass spectrometer (TD-GC/MS). We compared the results of the solvent composition, human risk assessment, contribution of photochemical ozone creation potential (POCP), and secondary organic aerosol formation potential (SOAP) to evaluate the chemical species. Alkane-based compounds; the main components of petroleum organic solvents, were dominant. The differences in evaporation with respect to the boiling point were also discerned. The POCP contribution exhibited the same trend as the emission concentration ratios for nonane (41%), decane (34%), and undecane (14%). However, the SOAP contribution accounted for o-xylene (28%), decane (27%), undecane (25%), and nonane (9%), thus confirming the high contribution of o-xylene to SOA formation. The risk assessment showed that acrylonitrile, carbon tetrachloride, nitrobenzene, bromodichloromethane, and chloromethane among carcinogenic compounds, and bromomethane, chlorobenzene, o-xylene, and hexachloro-1, 3-butadiene were found to be hazardous, thereby excessing the standard value. Overall these results facilitate the selection and control of highly reactive and harmful VOCs emitted from the dry-cleaning process.

α-Fe2O3 nanoparticles and hazardous air pollutants release during cooking using cast iron wok in a commercial Chinese restaurant.

Long-term exposure to fine particles (PM2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs) emissions from cooking has been linked to adverse human health effects. Here, we measured the real-time number size distribution of particles emitted when cooking two served food in Chinese restaurants and estimated the emission rate of UFPs and PM2.5. Experiments were conducted under a control hood, and both online measurement and offline analysis of PM2.5 were carried out. The measured emission rates of PM2.5 generated from deep-frying and grilling were 0.68 ± 0.11 mg/min and 1.58 ± 0.25 mg/min, respectively. Moreover, the UFPs emission rate of deep-frying (4.3 × 109 #/min) is three times higher than that of grilling (1.4 × 109 #/min). Additionally, the PM2.5 emission of deep-frying was comprised of a considerable amount of α-Fe2O3 (5.7% of PM2.5 total mass), which is more toxic than other iron oxide species. A total of six carcinogenic HAPs were detected, among which formaldehyde, acrolein, and acetaldehyde were found to exceed the inhalation reference concentration (RfC) for both cooking methods. These findings can contribute to future evaluation of single particle and HAPs emission from cooking to better support toxicity assessment.