Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation.

Flavor alteration is a crucial factor affecting the quality of mushrooms during preservation. The dynamic variations of volatile profiles of fresh Hericium erinaceus with electron-beam generated X-ray irradiation were investigated by combining E-nose, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). E-nose analysis achieved rapid discrimination in all treatments over storage time. 65 and 73 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Thereinto, 1-octen-3-ol, 1-octen-3-one, and 2-octanone were screened out as the characteristic VOCs, which contents declined during storage. While the contents of (E)-2-octenal, (E)-2-nonenal, and 1-octanol increased. The flavor profile changes from distinct mushroom and floral odor to an intense alcohol and fatty odor. Notably, one-kGy irradiation remained more volatiles and denser mushroom odor after storage. Multivariate analysis further confirmed that 1.0 kGy irradiation contributed to the overall aroma retention during postharvest storage of H. erinaceus.

The effect of six dried and UV-C-irradiated mushrooms powder on lipid oxidation and vitamin D contents of fish meat.

The effect of dried and UV-C-irradiated mushroom powder on lipid oxidation and vitamin D content in fish meat was investigated. To this end, Flammulina velutipes, Grifola frondosa, Hypsizygus marmoreus, Lentinula edodes, Pleurotus eryngii, Pleurotus ostreatus were dried by hot air and irradiated by UV-C and evaluated the effect of these treatments on the components. In general, the ergothioneine content did not change substantially, the total phenolic compound content decreased by hot-air drying, and the ergocalciferol content increased by UV-C irradiation. To the evaluate effect of mushroom powder on lipid oxidation and vitamin D content in fish meat, 5% of the hot air dried and UV-C-irradiated mushroom powder was added to fish meat and oxidized. Consequently, all six mushrooms prevented lipid oxidation, and ergocalciferol content in each mushroom powder remained between 58.2% and 69.7%. Overall, P. eryngii, L. edodes, and P. ostreatus strongly prevented the generation of lipid peroxide and aldehyde.

The cold - resistance mechanism of a mutagenic Volvariella volvacea strain VH3 with outstanding traits revealed by transcriptome profiling.

BACKGROUND: The straw mushroom (Volvariella volvacea) is one of the important vegetables that is popular for its delicious taste. However, the straw mushroom is sensitive to low temperature, resulting in economic loss during transportation and storage. We obtained a novel straw mushroom strain, named VH3, via ultraviolet mutagenesis. RESULTS: Our study revealed that VH3 exhibited high cold resistance compared to an ordinary straw mushroom cultivar, V23. We found that the electrolyte leakages of VH3 were always significantly lower than that of V23 treated with 4 °C for 0 h, 2 h,4 h, 8 h, 16 h, and 24 h. Before cold treatment (0 h), there were no difference of MDA contents, SOD activities, and CAT activities between VH3 and V23. At the late stage (8 h, 26 h, and 24 h) of cold treatment, the MDA contents of VH3 were lower while both the SOD and CAT activities were higher than those of V23. To investigate the potential mechanisms of VH3 cold resistance, we performed transcriptome sequencing to detect the transcriptome profiling of VH3 and V23 after 0 h and 4 h cold treatment. Transcriptome sequencing revealed that 111 differentially expressed genes (DEG) between V23 (0 h) and VH3 (0 h) (V23-0_vs_VH3-0), consisting 50 up-regulated and 61 down-regulated DEGs. A total of 117 DEGs were obtained between V23 (4 h) and VH3(4 h) (V23-4_vs_VH3-4), containing 94 up-regulated and 23 down-regulated DEGs. Among these DEGs, VVO_00021 and VVO_00017 were up-regulated while VVO_00003, VVO_00004, VVO_00010, and VVO_00030 were down-regulated in V23-0_vs_VH3-0 and VH3-4_vs_V23-4. KEGG and GO analysis revealed that the 6 DEGs were annotated to pathways related to cold stress. Besides, the GA3 content was also decreased in VH3. CONCLUSIONS: Collectively, our study first revealed that the increased cold resistance of VH3 might be caused by the expression change of VVO_00003, VVO_00004, VVO_00017, VVO_00021, and VVO_00030, and decreased GA3.

Effects of species and geo-information on the 137Cs concentrations in edible wild mushrooms and plants collected by residents after the Fukushima nuclear accident.

After the accident at the Fukushima Daiichi Nuclear Power Plant (FDNPP), much of the wild and edible mushrooms and plants in the surrounding areas were contaminated with radiocesium (137Cs). To elucidate their concentration characteristics, we analyzed 137Cs radioactivity data in edible forest products brought in for food inspection by the residents of Kawauchi Village, 12-30 km away from the FDNPP, from 2012 to 2019. A Bayesian model to estimate 137Cs concentration was constructed. Parameters of the normalized concentration of species (NCsp) for mushrooms were similar to those of the same species obtained in a previous study. Although NCsp values were highly varied among species, mycorrhizal mushrooms tended to have high NCsp values, followed by saprotrophic mushrooms, and wild edible plants values were low. Also, half of mycorrhizal mushroom species (8 of 16) showed an increasing trend in concentration with time; however, saprotrophic mushrooms and wild plants generally demonstrated a decreasing trend (22 of 24). The model considering the sub-village location information decreased the error of individual samples by 40% compared to the model not considering any location information, indicating that the detailed geo-information improved estimation accuracy. Our results indicate that the radioactivity data from samples collected by local residents can be used to accurately assess internal exposure to radiation due to self-consumption of contaminated wild mushrooms and plants.

Assessing the impact of a mushroom-derived food ingredient on vitamin D levels in healthy volunteers.

BACKGROUND: Prevalence of vitamin D insufficiency/deficiency has been noted in athletic populations, although less is known about recreationally active individuals. Biofortification of natural food sources (e.g. UV radiated mushrooms) may support vitamin D status and is therefore of current scientific and commercial interest. The aim of this study was to assess the impact of a mushroom-derived food ingredient on vitamin D status in recreationally active, healthy volunteers. METHODS: Twenty-eight participants were randomly assigned to either: 25 µg (1000 IU) encapsulated natural mushroom-derived vitamin D2; matched-dose encapsulated vitamin D3 or placebo (PL) for 12 weeks. Venous blood samples were collected at baseline, week 6 and 12 for analysis of serum 25(OH)D2 and 25(OH)D3 using liquid chromatography mass spectrometry. Habitual dietary intake and activity were monitored across the intervention. RESULTS: Vitamin D status (25(OH)DTOTAL) was significantly increased with vitamin D3 supplementation from 46.1 ± 5.3 nmol·L- 1 to 88.0 ± 8.6 nmol·L- 1 (p < 0.0001) across the intervention, coupled with an expected rise in 25(OH)D3 concentrations from 38.8 ± 5.2 nmol·L- 1 to 82.0 ± 7.9 nmol·L- 1 (p < 0.0001). In contrast, D2 supplementation increased 25(OH)D2 by + 347% (7.0 ± 1.1 nmol·L- 1 to 31.4 ± 2.1 nmol·L- 1, p < 0.0001), but resulted in a - 42% reduction in 25(OH)D3 by week 6 (p = 0.001). A net + 14% increase in 25(OH)DTOTAL was established with D2 supplementation by week 12 (p > 0.05), which was not statistically different to D3. Vitamin D status was maintained with PL, following an initial - 15% reduction by week 6 (p ≤ 0.046 compared to both supplement groups). CONCLUSIONS: The use of a UV radiated mushroom food ingredient was effective in maintaining 25(OH)DTOTAL in healthy, recreationally active volunteers. This may offer an adjunct strategy in supporting vitamin D intake. However, consistent with the literature, the use of vitamin D3 supplementation likely offers benefits when acute elevation in vitamin D status is warranted.

Radiocesium concentrations in mushrooms collected in Kawauchi Village five to eight years after the Fukushima Daiichi Nuclear Power Plant accident.

Following the Fukushima Daiichi Nuclear Power Plant accident in March 2011, radionuclides such as iodine-131, cesium-134 and cesium-137 were released into environment. In this study, we collected wild mushrooms from the Kawauchi Village of Fukushima Prefecture, located less than 30 km southwest of the Fukushima nuclear power plant, to evaluate their radiocesium (134Cs+137Cs) concentrations and the risk of internal radiation exposure in local residents. 342 mushroom samples were collected from 2016 to 2019. All samples were analysed for radiocesium content by a high-purity germanium detector. Among 342 mushroom samples, 260 mushroom samples (76%) were detected the radiocesium exceeding the regulatory limit of radiocesium (100 Bq/kg for general foods in Japan). The median of committed effective dose from ingestion of wild mushrooms was in the range of 0.015-0.053 mSv in 2016, 0.0025-0.0087 mSv in 2017, 0.029-0.110 mSv in 2018 and 0.011-0.036 mSv in 2019 based on the assumption that Japanese citizens consumed wild mushrooms for 1 year. Thus, our study showed that although radiocesium is still detected in mushrooms collected in Kawauchi village even after 5 to 9 years later, the committed effective dose due to consuming mushrooms was lower than 1 mSv per year. Long-term comprehensive follow-up should monitor radiocesium concentrations in wild mushrooms to support the recovery of the community after the nuclear disaster.

Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear.

In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D2 contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D2 and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m2). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.

A Review of Mushrooms as a Potential Source of Dietary Vitamin D.

When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4, while vitamin D3 is the most common form in animal foods. Although the levels of vitamin D2 in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the 'best-before' date, vitamin D2 level is likely to remain above 10 µg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally. Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D2 in a single serve. This review examines the current information on the role of UV radiation in enhancing the concentration of vitamin D2 in mushrooms, the effects of storage and cooking on vitamin D2 content, and the bioavailability of vitamin D2 from mushrooms.

Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed source.

This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1) basal diet + 4000 IU of vitamin D3 (Vit D3); (2) basal diet + 4000 IU of vitamin D2 (Vit D2); and (3) basal diet + 4000 IU of vitamin D2-enriched mushrooms (Mushroom D2)] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D3 yielded higher (p < 0.001) Longissimus thoracis (LT) total vitamin D activity (by 38-56%; p < 0.05) and serum 25-OH-D concentration (by 20-36%; p < 0.05), compared to that from Vit D2 and Mushroom D2 supplemented animals. Irrespective of vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected (p > 0.05) by the dietary treatments. In conclusion, vitamin D3 biofortification of cattle diets is the most efficacious way to enhance total beef vitamin D activity.

Radiocesium concentrations in wild mushrooms after the accident at the Fukushima Daiichi Nuclear Power Station: Follow-up study in Kawauchi village.

Since the accident at the Chernobyl Nuclear Power Plant, it has become well known that radiocesium tends to concentrate in wild mushrooms. During the recovery process after the accident at the Fukushima Daiichi Nuclear Power Station (FDNPS), it is important to perform follow-up measurements of the activity concentrations of radiocesium in mushrooms. We evaluated the activity concentrations of the detected artificial radionuclides (radiocesium) in wild mushrooms collected from Kawauchi village, which is within 30 km of the FDNPS, in 2015, four years after the accident. We found that the radiocesium was determined in 147 of 159 mushroom samples (92.4%). Based on the average mushroom consumption of Japanese citizens (6.28 kg per year), we calculated committed effective doses ranging from <0.001 to 0.6 mSv. Although committed effective doses are relatively limited, even if residents have consumed mushrooms several times, continuous monitoring of the radiocesium in mushrooms in Fukushima is needed for sustained recovery from the nuclear disaster.

Comparative Proteomic Analysis of Light-Induced Mycelial Brown Film Formation in Lentinula edodes.

Light-induced brown film (BF) formation by the vegetative mycelium of Lentinula edodes is important for ensuring the quantity and quality of this edible mushroom. Nevertheless, the molecular mechanism underlying this phenotype is still unclear. In this study, a comparative proteomic analysis of mycelial BF formation in L. edodes was performed. Seventy-three protein spots with at least a twofold difference in abundance on two-dimensional electrophoresis (2DE) maps were observed, and 52 of them were successfully identified by matrix-assisted laser desorption/ionization tandem time-of-flight mass spectrometry (MALDI-TOF/TOF/MS). These proteins were classified into the following functional categories: small molecule metabolic processes (39%), response to oxidative stress (5%), and organic substance catabolic processes (5%), followed by oxidation-reduction processes (3%), single-organism catabolic processes (3%), positive regulation of protein complex assembly (3%), and protein metabolic processes (3%). Interestingly, four of the proteins that were upregulated in response to light exposure were nucleoside diphosphate kinases. To our knowledge, this is the first proteomic analysis of the mechanism of BF formation in L. edodes. Our data will provide a foundation for future detailed investigations of the proteins linked to BF formation.

Vitamin D and Vitamin D from Ultraviolet-Irradiated Mushrooms (Review).

Vitamin D may have an important role in many aspects of human health, from bone fractures to prostate cancer, cardiovascular disease, neuromuscular problems, and diabetes. Vitamin D is produced in the human body by the skin after sunlight absorption, but as human lifestyles change, so does the time of exposure to sunlight, necessitating dietary supplementation of vitamin D. Mushrooms have the advantages that they are the only source of vitamin D in the produce aisle and they are one of the few nonfortified food sources. Here, we review the current literature on enhancement of the vitamin D content in mushrooms and literature evidence on the bioavailability of vitamin D in humans and animals after ingesting ultraviolet (UV)-irradiated mushrooms. We also present available literature on health safety after UV irradiation of mushrooms, and we discuss issues arising in the attempt to incorporate UV irradiation into the mushroom production line.

Effect of Ultraviolet Light-Exposed Mushrooms on Vitamin D Status: Liquid Chromatography-Tandem Mass Spectrometry Reanalysis of Biobanked Sera from a Randomized Controlled Trial and a Systematic Review plus Meta-Analysis.

BACKGROUND: Randomized controlled trial (RCT) data on the response of serum total 25-hydroxyvitamin D [25(OH)D] in healthy participants consuming UV light-exposed edible mushrooms are limited and mixed. OBJECTIVE: The objective was to undertake a systematic review and meta-analysis of responses of serum 25(OH)D [and serum 25-hydroxyergocalciferol, 25(OH)D2, and serum 25-hydroxycholecalciferol, 25(OH)D3, if available] to consumption of UV-exposed mushrooms by healthy participants. Biobanked sera from one RCT (originally analyzed by immunoassay) were reanalyzed by LC-MS/MS to generate serum 25(OH)D2 and serum 25(OH)D3 data. METHODS: Ovid MEDLINE, EMBASE, and Cochrane CENTRAL were searched for RCTs of UV-exposed mushrooms and data on serum 25(OH)D. Studies were screened for eligibility, and relevant data were extracted. Serum 25(OH)D data were re-analyzed by ANOVA and paired t tests. RESULTS: Our structured search yielded 6 RCTs meeting our inclusion criteria. Meta-analysis of all 6 RCTs showed serum 25(OH)D was not significantly increased (P = 0.12) by UV-exposed mushrooms, but there was high heterogeneity (I(2) = 87%). Including only the 3 European-based RCTs [mean baseline 25(OH)D, 38.6 nmol/L], serum 25(OH)D was increased significantly by UV-exposed mushrooms [weighted mean difference (WMD): 15.2 nmol/L; 95% CI: 1.5, 28.8 nmol/L, P = 0.03, I(2) = 88%], whereas there was no significant effect in the 3 US-based RCTs [P = 0.83; mean baseline 25(OH)D: 81.5 nmol/L]. Analysis of serum 25(OH)D2 and serum 25(OH)D3 (n = 5 RCTs) revealed a statistically significant increase (WMD: 20.6 nmol/L; 95% CI: 8.0, 33.3 nmol/L, P = 0.001, I(2 =) 99%) and decrease (WMD: -13.3 nmol/L; 95% CI: -15.8, -10.7 nmol/L, P < 0.00001, I(2) = 0%) after supplementation with UV-exposed mushrooms. CONCLUSIONS: Consumption of UV-exposed mushrooms may increase serum 25(OH)D when baseline vitamin D status is low via an increase in 25(OH)D2 (24.2 nmol/L) and despite a concomitant but relatively smaller reduction in 25(OH)D3 (-12.6 nmol/L). When baseline vitamin D status is high, the mean increase in 25(OH)D2 (18.3 nmol/L) and a relatively similar reduction in 25(OH)D3 (-13.6 nmol/L) may explain the lack of effect on serum 25(OH)D.

Study on vitamin D2 stability in dried mushrooms during drying and storage.

The main objective of this work was to determine the stability of vitamin D2 in dried mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes during storage, as well as to examine the possibility of inducing vitamin D2 production in dried mushrooms by UVB irradiation. After 1.5 year storage of dried mushrooms, the level of vitamin D2 in button mushrooms was found to be 6.90 µg/g dw, which is a 48.32% of initial level of vitamin D2. In the case of dried oyster and shiitake mushrooms there was a decrease to the level of 66.90% and 68.40%, respectively. It was determined that dried mushrooms can produce ergocalciferol under UVB irradiation. The highest content of vitamin D2 was observed in A. bisporus. Freeze-dried A. bisporus contained from 42.08 to 119.21 µg/g dw and hot-air dried mushrooms contained from 21.51 to 81.17 µg/g dw vitamin D2.

How does electron beam irradiation dose affect the chemical and antioxidant profiles of wild dried Amanita mushrooms?

As with all mushrooms, Amanita species demonstrates several conservation problems, due to a post-harvest life limited to a few days. Drying is one of the most commonly used methods in mushroom preservation. Food irradiation is another possible way to improve food quality and insure its security. Among the emerging irradiation technologies, electron beam irradiation has wide applications, allowing for high throughput, wide flexibility and potential, without any negative effect on the environment. The effects of different electron beam irradiation doses in Amanita genus, were assessed by measuring the changes produced on a wide variety of nutritional, chemical and antioxidant indicators. The evaluated profiles indicated differences between non-irradiated and irradiated samples, however a high similarity was observed among different doses. This finding advises that the highest assayed dose (10 kGy) be applied, ensuring a higher effectiveness from a decontamination and disinfestation perspective, without having any stronger effects than those observed by the lower doses.

How gamma-rays and electron-beam irradiation would affect the antimicrobial activity of differently processed wild mushroom extracts?

AIMS: The effects of irradiation (gamma-rays and electron-beams), up to 10 kGy, in the antimicrobial activity of mushroom species (Boletus edulis, Hydnum repandum, Macrolepiota procera and Russula delica) differently processed (fresh, dried, freeze) were evaluated. METHODS AND RESULTS: Clinical isolates with different resistance profiles from hospitalized patients in Local Health Unit of Mirandela, Northeast of Portugal, were used as target micro-organisms. The mushrooms antimicrobial activity did not suffer significant changes that might compromise applying irradiation as a possible mushroom conservation technology. CONCLUSIONS: Two kGy dose (independently of using gamma-rays or electron-beams) seemed to be the most suitable choice to irradiate mushrooms. SIGNIFICANCE AND IMPACT OF THE STUDY: This study provides important results in antimicrobial activity of extracts prepared from irradiated mushroom species.

Bioavailability of vitamin D2 from enriched mushrooms in prediabetic adults: a randomized controlled trial.

BACKGROUND/OBJECTIVES: Based on the growing evidence of risk reduction from fresh fruit and vegetable consumption and an inverse relationship between serum 25-hydroxyvitamin D (25OHD) and the risk of type 2 diabetes (T2D), we determined the benefits of regularly consuming vitamin D-enriched mushrooms in a prediabetic cohort. Exposing edible mushrooms to ultraviolet B (UVB) light increases vitamin D2 (D2) and raises serum 25OHD2 in healthy young adults; however, their benefit to deficient prediabetics and glucose metabolism remains untested. SUBJECTS/METHODS: Forty-three prediabetic, D-deficient adults (25OHD≤20 ng/ml), BMI>25 were randomized to four groups consuming daily entrées containing 100 g fresh sliced cooked mushrooms prepared by a chef for 16 weeks. Two groups were fed UVB-treated mushrooms initially containing: 600 IU D2 or 4000 IU D2; each one also received one capsule of placebo daily. Two control groups were fed untreated mushrooms and D3 dietary supplements at two label doses: 600 IU D3 and 4000 IU D3. D2 and D3 content were analyzed in mushrooms, before and after cooking and in over-the-counter supplements. RESULTS: After 16 weeks, both D2-UVB-mushroom entrée doses, which were significantly lower after cooking, produced modest or no increases in 25OHD2 or total 25OHD relative to the positive control subjects who actually consumed about 1242 and 7320 IU per day of D3 (higher than stated on the label). CONCLUSIONS: Unanticipated D2 cooking loss from fresh UVB mushrooms and probable low absorption and/or hydroxylation may explain the smaller increase in 25OHD2 in our prediabetic overweight/obese cohort compared with past findings in younger, healthy subjects. Moreover, no dose or vitamin D source was associated with modifying T2D risk factors.

Characterization of stipe elongation of the mushroom Coprinopsis cinerea.

Previously, we observed an acid-induced short-term wall extension in Flammulina velutipes apical stipes during a 15 min period after a change from a neutral to an acidic pH. This acid-induced stipe wall extension was eliminated by heating and reconstituted by a snail expansin-like protein, although we failed to isolate any endogenous expansin-like protein from F. velutipes because of its limited 1 mm fast elongation region. In this study, we report that Coprinopsis cinerea stipes possess a 9 mm fast elongation apical region, which is suitable as a model material for wall extension studies. The elongating apical stipe showed two phases of acid-induced wall extension, an initial quick short-term wall extension during the first 15 min and a slower, gradually decaying long-term wall extension over the subsequent 2 h. After heating or protein inactivation pretreatment, apical stipes lost the long-term wall extension, retaining a slower short-term wall extension, which was reconstituted by an expansin-like snail protein. In contrast, the non-elongating basal stipes showed only a weaker short-term wall extension. We propose that the long-term wall extension is a protein-mediated process involved in stipe elongation, whereas the short-term wall extension is a non-protein mediated process not involved in stipe elongation.