Investigation on mycelial growth requirements of Cantharellus cibarius under laboratory conditions.

The golden chanterelle represents one of the commonly found, edible mushrooms that is highly valued in various cuisines. The present study focused on assessing the requirements of Cantharellus cibarius such as pH, temperature, as well as the carbon and nitrogen sources for mycelial growth. Optimization of the growth parameters was carried out by one-factor-at-a-time method. The optimal pH and temperature were determined to be 6.0 and 22.5 °C, respectively. Among the various carbon sources studied, sucrose at a concentration of 2% gave maximum mycelial growth and proved to be the most suitable one. Amongst the nitrogen sources studied, peptone, ammonium sulphate, and sodium nitrate, gave the maximum mycelial growth at an optimized concentration of 0.5%. In the presence of beef extract and yeast extract, a change in colony pigmentation from yellow to dark grey was observed. Finally, the carbon to nitrogen ratio of 2:0.5 proved to be optimal for mycelial growth. This study is the first report on the optimisation of in vitro growth requirements of C. cibarius.

Debittering of bitter gourd juice using ß-cyclodextrin: Mechanism and effect on antidiabetic potential.

Triterpene glycosides namely momordicoside K and momordicoside L causes bitterness in bitter-gourd thereby reducing its consumer acceptance. Reducing bitterness of the juice by addition of ß-cyclodextrin (0.25-2%) was attempted and its effect on sensory quality, total phenolic content, antioxidant activity and antidiabetic potential was evaluated. Juice with 1.5% ß-cyclodextrin demonstrated highest score (7.7 ±â€¯0.3) for sensory acceptability compared to the control (3.8 ±â€¯0.7). A significantly (p < 0.05) higher total phenolic content and antioxidant activity was observed. A marginal (10%) but significant (p < 0.05) reduction in α-glucosidase inhibition activity without affecting α-amylase activity was noted. Results from NMR, ROESY and FTIR studies indicated formation of an inclusion complex by interaction of hydrophobic triterpenoidal region of momordicosides with ß-cyclodextrin.

Genetic variation in bitter taste receptor gene TAS2R38, PROP taster status and their association with body mass index and food preferences in Indian population.

Polymorphisms in bitter taste receptor gene TAS2R38 alter the ability to sense the intensity of bitterness of phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP). Genetic variation in sensitivity towards PTC and PROP may affect food preferences and susceptibility to certain diseases. This is the first study aimed at investigating frequency and distribution of TAS2R38 haplotypes in an Indian cohort. Additionally, we studied the association of TAS2R38 and PROP taster status with BMI and food preference. Three hundred and ninety three healthy adults who were 19-55years of age were selected as a convenience sample from 4 geographical regions of India. Single nucleotide polymorphisms (SNPs) of TAS2R38 (rs713598, s1726866 and rs10246939) were analyzed using polymerase chain reaction-restriction fragment length polymorphism. The prevalence of PAV/PAV diplotype was 9.9% and that of AVI/AVI diplotype was 43.76% among this Indian population. PROP status was determined on the basis of its threshold concentration of detecting bitterness, as evaluated by one-solution test. The PROP status revealed 25.95% supertasters, 32.06% medium tasters and 41.98% non-tasters (NT). BMI neither significantly (p>0.05) correlated with TAS2R38 genotypes nor with PROP taster status. Food preferences did not significantly (p>0.05) correlate with TAS2R38 diplotypes or PROP phenotypes.