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Emilia Bernaś - One of the best experts on this subject based on the ideXlab platform.
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composition and antioxidant properties of wild mushrooms Boletus edulis and xerocomus badius prepared for consumption
Journal of Food Science and Technology-mysore, 2015Co-Authors: Grazyna Jaworska, Krystyna Pogon, Aleksandra Skrzypczak, Emilia BernaśAbstract:Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7–14 % RDA of vitamin B1 for healthy adults and 15–35, 18–37 and 1 % RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19–87 mg total flavonoids, 22.1–27.4 mg L-ascorbic acid, 0.531–1.031 mg β-carotene, 0.325–0.456 mg lycopene and 38.64–44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9–36.5 mmol TE), against DPPH (7.8–21.3 mmol TE) and in FRAP assay (15.0–28.1 mmol Fe2+). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.
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effect of different drying methods and 24 month storage on water activity rehydration capacity and antioxidants in Boletus edulis mushrooms
Drying Technology, 2014Co-Authors: Grazyna Jaworska, Emilia Bernaś, Krystyna Pogon, Aleksandra SkrzypczakAbstract:This article evaluates the effect of air drying, freeze drying, and 24-month storage at 4 and 20 ∘ C on unblanched and blanched Boletus edulis . Water content and activity were lower in freeze-dried mushrooms than in air-dried mushrooms, whereas rehydration capacity showed the opposite tendency. Drying resulted in substantial losses of the following antioxidants: total flavonoids (4–7%), vitamin C (2–36%), β-carotene (26–32%), and total tocopherols (72–81%); total polyphenols increased during air drying (7–17%) and decreased during freeze drying (5–7%). Antioxidant activity increased 1–33% during drying. Storage led to further changes in the quality of dried mushrooms. After 24 months, no vitamin C or tocopherols were detected, and water content and activity were moderately high.
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comparison of the texture of fresh and preserved agaricus bisporus and Boletus edulis mushrooms
International Journal of Food Science and Technology, 2010Co-Authors: Grazyna Jaworska, Emilia Bernaś, Adriana Biernacka, Ireneusz MaciejaszekAbstract:Summary This work compares changes during the production process and storage period in the texture of canned Agaricus bisporus and Boletus edulis mushrooms previously blanched in water, blanched or soaked and blanched in solutions containing citric, l-ascorbic and lactic acids. The texture was examined using instruments [textural profile analysis (TPA), Kramer shear cell (KSC)] and sensory analysis [five-point, profiling (P)]. Canning B. edulis mushrooms reduced their hardness, chewiness and gumminess (TPA), the values for force and work (KC), and brittleness and crispiness (P), although increasing their cohesiveness (TPA). Canning A. bisporus mushrooms reduced their hardness (TPA) and the expenditure of work, but increased their cohesiveness, hardness, crispiness and firmness (P). Twelve-month storage of both species of canned mushrooms led to a reduction in brittleness and crispiness (P). The type of pre-treatment applied affected the texture only when determined using profile analysis, and significant differences in hardness, crispiness and firmness between blanched-only and soaked and blanched products were mainly found in B. edulis.
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effects of pre treatment freezing and frozen storage on the texture of Boletus edulis bull fr mushrooms
International Journal of Refrigeration-revue Internationale Du Froid, 2010Co-Authors: Grazyna Jaworska, Emilia BernaśAbstract:Abstract The aim of the present work was to determine changes in the texture of Boletus edulis resulting from blanching or soaking and blanching, freezing and twelve months' frozen storage. The texture was examined using instrumental as well as sensory profiling methods. Instrumental textural profile analysis (TPA) showed that, there was a reduction in hardness, chewiness and gumminess of 77–100% and an increase in cohesiveness of 121–521% after frozen storage, when compared to the raw material. Measurements using a Kramer shear cell revealed that the changes occurring at all stages of the investigation were similar. The end, the work required to cut strips of mushroom decreased by 3–32%, while the force increased by 27–110%. In the evaluation of texture through sensory profiling, the greatest changes in the characteristics listed occurred as a result of pre-treatment and frozen storage. There was a decrease in hardness, brittleness, crispiness and firmness of 0.7–3.5 points, accompanied by an increase in wateriness of 1.8–4.0 points.
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the effect of preliminary processing and period of storage on the quality of frozen Boletus edulis bull fr mushrooms
Food Chemistry, 2009Co-Authors: Grazyna Jaworska, Emilia BernaśAbstract:This paper investigates the effect on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms of blanching or soaking and blanching in aqueous solutions containing combinations of added substances safe for human consumption, or period of frozen storage. During 12 months of storage, sensory evaluations, instrumental colour measurements and chemical analyses of the frozen products were carried out every four months. Based on the results of the sensory evaluation, a maximum storage period of four months was set for the frozen product obtained from unblanched mushrooms. Frozen products having undergone preliminary processing retained good sensory quality for up to 12 months. Soaking, blanching and freezing resulted in the appearance of colours, such as yellow, honey and pink–violet. As a result of freezing, decreases in the contents of thiamine, riboflavin and vitamin C were noted. Blanching in water, as a method of pre-processing, was sufficient for maintaining acceptable sensory quality.
Grazyna Jaworska - One of the best experts on this subject based on the ideXlab platform.
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composition and antioxidant properties of wild mushrooms Boletus edulis and xerocomus badius prepared for consumption
Journal of Food Science and Technology-mysore, 2015Co-Authors: Grazyna Jaworska, Krystyna Pogon, Aleksandra Skrzypczak, Emilia BernaśAbstract:Wild edible mushrooms Boletus edulis and Xerocomus badius were prepared for consumption by braising with 10 % canola oil (half of the batch was blanched prior to braising). Fresh X.badius had comparable to B.edulis amounts of proximate components and higher levels of most B-group vitamins and antioxidants. Analyzed mushrooms prepared for consumption fulfilled 7–14 % RDA of vitamin B1 for healthy adults and 15–35, 18–37 and 1 % RDA of B2, B3 and B3 respectively. Prepared for consumption mushrooms were rich in antioxidants containing in 100 g dry weight 164,601 mg total polyphenols, 19–87 mg total flavonoids, 22.1–27.4 mg L-ascorbic acid, 0.531–1.031 mg β-carotene, 0.325–0.456 mg lycopene and 38.64–44.49 mg total tocopherols and presented high antioxidant activity against ABTS (4.9–36.5 mmol TE), against DPPH (7.8–21.3 mmol TE) and in FRAP assay (15.0–28.1 mmol Fe2+). Mushrooms prepared for consumption with blanching prior to culinary treatment showed lower antioxidant properties and vitamin content in comparison to mushrooms braised raw.
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effect of different drying methods and 24 month storage on water activity rehydration capacity and antioxidants in Boletus edulis mushrooms
Drying Technology, 2014Co-Authors: Grazyna Jaworska, Emilia Bernaś, Krystyna Pogon, Aleksandra SkrzypczakAbstract:This article evaluates the effect of air drying, freeze drying, and 24-month storage at 4 and 20 ∘ C on unblanched and blanched Boletus edulis . Water content and activity were lower in freeze-dried mushrooms than in air-dried mushrooms, whereas rehydration capacity showed the opposite tendency. Drying resulted in substantial losses of the following antioxidants: total flavonoids (4–7%), vitamin C (2–36%), β-carotene (26–32%), and total tocopherols (72–81%); total polyphenols increased during air drying (7–17%) and decreased during freeze drying (5–7%). Antioxidant activity increased 1–33% during drying. Storage led to further changes in the quality of dried mushrooms. After 24 months, no vitamin C or tocopherols were detected, and water content and activity were moderately high.
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comparison of the texture of fresh and preserved agaricus bisporus and Boletus edulis mushrooms
International Journal of Food Science and Technology, 2010Co-Authors: Grazyna Jaworska, Emilia Bernaś, Adriana Biernacka, Ireneusz MaciejaszekAbstract:Summary This work compares changes during the production process and storage period in the texture of canned Agaricus bisporus and Boletus edulis mushrooms previously blanched in water, blanched or soaked and blanched in solutions containing citric, l-ascorbic and lactic acids. The texture was examined using instruments [textural profile analysis (TPA), Kramer shear cell (KSC)] and sensory analysis [five-point, profiling (P)]. Canning B. edulis mushrooms reduced their hardness, chewiness and gumminess (TPA), the values for force and work (KC), and brittleness and crispiness (P), although increasing their cohesiveness (TPA). Canning A. bisporus mushrooms reduced their hardness (TPA) and the expenditure of work, but increased their cohesiveness, hardness, crispiness and firmness (P). Twelve-month storage of both species of canned mushrooms led to a reduction in brittleness and crispiness (P). The type of pre-treatment applied affected the texture only when determined using profile analysis, and significant differences in hardness, crispiness and firmness between blanched-only and soaked and blanched products were mainly found in B. edulis.
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effects of pre treatment freezing and frozen storage on the texture of Boletus edulis bull fr mushrooms
International Journal of Refrigeration-revue Internationale Du Froid, 2010Co-Authors: Grazyna Jaworska, Emilia BernaśAbstract:Abstract The aim of the present work was to determine changes in the texture of Boletus edulis resulting from blanching or soaking and blanching, freezing and twelve months' frozen storage. The texture was examined using instrumental as well as sensory profiling methods. Instrumental textural profile analysis (TPA) showed that, there was a reduction in hardness, chewiness and gumminess of 77–100% and an increase in cohesiveness of 121–521% after frozen storage, when compared to the raw material. Measurements using a Kramer shear cell revealed that the changes occurring at all stages of the investigation were similar. The end, the work required to cut strips of mushroom decreased by 3–32%, while the force increased by 27–110%. In the evaluation of texture through sensory profiling, the greatest changes in the characteristics listed occurred as a result of pre-treatment and frozen storage. There was a decrease in hardness, brittleness, crispiness and firmness of 0.7–3.5 points, accompanied by an increase in wateriness of 1.8–4.0 points.
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the effect of preliminary processing and period of storage on the quality of frozen Boletus edulis bull fr mushrooms
Food Chemistry, 2009Co-Authors: Grazyna Jaworska, Emilia BernaśAbstract:This paper investigates the effect on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms of blanching or soaking and blanching in aqueous solutions containing combinations of added substances safe for human consumption, or period of frozen storage. During 12 months of storage, sensory evaluations, instrumental colour measurements and chemical analyses of the frozen products were carried out every four months. Based on the results of the sensory evaluation, a maximum storage period of four months was set for the frozen product obtained from unblanched mushrooms. Frozen products having undergone preliminary processing retained good sensory quality for up to 12 months. Soaking, blanching and freezing resulted in the appearance of colours, such as yellow, honey and pink–violet. As a result of freezing, decreases in the contents of thiamine, riboflavin and vitamin C were noted. Blanching in water, as a method of pre-processing, was sufficient for maintaining acceptable sensory quality.
Minglong Yuan - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of biodegradable film packaging to improve the shelf-life of Boletus edulis wild edible mushrooms
Innovative Food Science and Emerging Technologies, 2015Co-Authors: Linlei Han, Yuyue Qin, Dong Liu, Hongli Li, Haiyun Chen, Minglong YuanAbstract:The objective of this work was to evaluate the effect of poly(lactic acid) (PLA) based biodegradable film packaging combining 0.5% nisin antimicrobial polypeptide on the physicochemical and microbial quality of Boletus edulis wild edible mushrooms stored at 4 ± 1 °C. The experiment was set up by packaging mushrooms with extruded PLA films containing 0, 7.5, and 15 wt.% triethyl citrate plasticizer. The low-density polyethylene (LDPE) film was used as the control. Mushrooms stored in PLA films containing 7.5 and 15 wt.% plasticizer provided better retention of quality characteristics and received higher sensory ratings compared to mushrooms stored in pure PLA film and LDPE film. Samples with these two treatments underwent minimal changes in texture, PPO activity, total bacteria count, and sensory attributes. Results suggest that nisin in combination with plasticized PLA film has the potential to maintain B. edulis wild edible mushroom quality and extend its postharvest life to 18 days. Industrial relevance B. edulis is one of the most commercialized mushrooms worldwide. However, as with all fresh mushrooms, there are severe preservation problems. Extruded PLA films containing triethyl citrate plasticizer plus antimicrobial agent nisin proved to be a suitable technology for mushroom conservation. This material exhibits an environmental-friendliness potential and a high versatility in food packaging.
Wojciech Rzeski - One of the best experts on this subject based on the ideXlab platform.
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new insights into the molecular mechanism of Boletus edulis ribonucleic acid fraction be3 concerning antiproliferative activity on human colon cancer cells
Food & Function, 2017Co-Authors: Marta Kinga Lemieszek, Fernando M Nunes, Guilhermina Marques, Piotr Pozarowski, Miguel Ribeiro, Wojciech RzeskiAbstract:One of the relatively new and promising strategies of cancer treatment is chemoprevention, which involves the use of natural or synthetic compounds to block, inhibit or reverse carcinogenesis. A valuable and still untapped source of chemopreventive compounds seems to be edible mushrooms belonging to higher Basidiomycetes. Boletus edulis biopolymers extracted with hot water and purified by anion-exchange chromatography showed antiproliferative activity in colon cancer cells, but only fraction BE3, mostly composed of ribonucleic acids, was able to inhibit DNA synthesis in HT-29 cells. The present work aims to elucidate the molecular mechanism of this Boletus edulis ribonucleic acid fraction and in this sense flow cytometry and western blotting were applied to cell cycle analysis in HT-29 cells. We found that the antiproliferative ability of fraction BE3 observed in HT-29 cells was associated with the modulation of expression of cell cycle regulatory proteins (Cyclin D1, Cyclin A, p21 and p27) leading to cell accumulation in the S phase of the cell cycle. Furthermore, the BE3 fraction showed effective silencing of the signal transduction in an MAPK/Erk pathway in HT-29 and LS180 colon cancer cell lines. Thus, the previously and currently obtained results indicate that the BE3 fraction from Boletus edulis has great potential and needs to be further exploited through animal and clinical studies in order to develop a new efficient and safe therapeutic strategy for people who have been threatened by or suffered from colon cancer.
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a king bolete Boletus edulis agaricomycetes rna fraction stimulates proliferation and cytotoxicity of natural killer cells against myelogenous leukemia cells
International Journal of Medicinal Mushrooms, 2017Co-Authors: Marta Kinga Lemieszek, Fernando M Nunes, Katarzyna Sawawejksza, Wojciech RzeskiAbstract:: Numerous studies indicate the crucial role of natural killer (NK) cells in the prevention of tumor growth and inhibition of their metastasis, which suggests the possibility of their use in cancer treatment. This therapeutic strategy required finding a selective NK cell stimulator that, upon administration, did not disturb organism homeostasis, unlike natural activators (interleukin-2 or interleukin-12). Because the majority of anticancer agents derived from Basidiomycetes are able to stimulate lymphocytes, we describe the influence of Boletus edulis RNA on a human NK cell line (NK92). Our studies showed that a B. edulis RNA fraction was not toxic against NK92 cells. Furthermore, the tested fraction significantly stimulated NK92 cell proliferation and their cytotoxicity against tumor cells. We demonstrate here, to our knowledge for the first time, that B. edulis RNA enhances NK cell activity and possesses immunomodulatory potential.
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Boletus edulis ribonucleic acid a potent apoptosis inducer in human colon adenocarcinoma cells
Food & Function, 2016Co-Authors: Marta Kinga Lemieszek, Fernando M Nunes, Guilhermina Marques, Miguel Ribeiro, Helena Guichard Alves, Wojciech RzeskiAbstract:Despite the large popularity of the Boletus edulis mushroom, little is known about its influence on human health and the possibilities of its therapeutic use. Nevertheless, several reports revealed the usefulness of biopolymers isolated from it in cancer treatment. Our previous studies have shown that B. edulis water soluble biopolymers are not toxic against normal colon epithelial cells (CCD841 CoTr) and at the same concentration range elicited a very prominent antiproliferative effect in colon cancer cells (LS180) which was accompanied with cell cycle arrest in the G0/G1 phase. The purpose of the present study was to verify the proapoptotic properties of a selected fraction from B. edulis – BE3, as well as determine its chemical nature. The BE3 fraction was extracted with hot water and purified by anion-exchange chromatography. Further chemical examinations revealed that BE3 consists mainly of ribonucleic acid (59.1%). The ability of BE3 to induce programmed cell death was examined in human colon cancer cell lines LS180 and HT-29 by measuring caspase activation, DNA fragmentation and expression of BAX, BCL2, TP53 and CDKN1A genes. The sensitivity of colon cancer cells with silenced BAX, TP53 and CDKN1A expression to BE3 treatment was also evaluated. We have demonstrated for the first time that the BE3 fraction is a potent apoptosis inducer in human colon cancer cells. The revealed mechanism of apoptosis triggering was dependent on the presence of functional p53 and consequently was a little different in investigated cell lines. Our results indicated that BE3 stimulated proapoptotic genes BAX (LS180, HT-29), TP53 (LS180) and CDKN1A (HT-29) while at the same time silenced the expression of the key prosurvival gene BCL2 (LS180, HT-29). The obtained results indicate the high therapeutic potential of the BE3 fraction against colon cancer, yet it is necessary to further confirm fraction efficacy and safety in animal and clinical studies.
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Boletus edulis biologically active biopolymers induce cell cycle arrest in human colon adenocarcinoma cells
Food & Function, 2013Co-Authors: Marta Kinga Lemieszek, Claudia Cardoso, Fernando M Nunes, Ana I R N A Barros, Guilhermina Marques, Piotr Pozarowski, Wojciech RzeskiAbstract:The use of biologically active compounds isolated from edible mushrooms against cancer raises global interest. Anticancer properties are mainly attributed to biopolymers including mainly polysaccharides, polysaccharopeptides, polysaccharide proteins, glycoproteins and proteins. In spite of the fact that Boletus edulis is one of the widely occurring and most consumed edible mushrooms, antitumor biopolymers isolated from it have not been exactly defined and studied so far. The present study is an attempt to extend this knowledge on molecular mechanisms of their anticancer action. The mushroom biopolymers (polysaccharides and glycoproteins) were extracted with hot water and purified by anion-exchange chromatography. The antiproliferative activity in human colon adenocarcinoma cells (LS180) was screened by means of MTT and BrdU assays. At the same time fractions' cytotoxicity was examined on the human colon epithelial cells (CCD 841 CoTr) by means of the LDH assay. Flow cytometry and Western blotting were applied to cell cycle analysis and protein expression involved in anticancer activity of the selected biopolymer fraction. In vitro studies have shown that fractions isolated from Boletus edulis were not toxic against normal colon epithelial cells and in the same concentration range elicited a very prominent antiproliferative effect in colon cancer cells. The best results were obtained in the case of the fraction designated as BE3. The tested compound inhibited cancer cell proliferation which was accompanied by cell cycle arrest in the G0/G1-phase. Growth inhibition was associated with modulation of the p16/cyclin D1/CDK4-6/pRb pathway, an aberration of which is a critical step in the development of many human cancers including colon cancer. Our results indicate that a biopolymer BE3 from Boletus edulis possesses anticancer potential and may provide a new therapeutic/preventive option in colon cancer chemoprevention.
Qin Huang - One of the best experts on this subject based on the ideXlab platform.
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optimization of ultrasonic assisted extraction of water soluble polysaccharides from Boletus edulis mycelia using response surface methodology
Carbohydrate Polymers, 2012Co-Authors: Wei Chen, Weiping Wang, Huashan Zhang, Qin HuangAbstract:Abstract An ultrasound-assisted procedure for the extraction of water-soluble polysaccharides from the submerged-cultured mycelia of Boletus edulis was investigated using response surface methodology (RSM). Three independent variables were ratio of dried mycelia to water (X1: 1:40–1:60), extraction time (X2: 6–10 min), and ultrasonic temperature (X3: 50–70 °C). The statistical analysis indicated the independent variables (X2, X3), the quadratic terms ( X 2 2 and X 3 2 ) and the interaction between X3 and X1 had significant effects on the yield of polysaccharides (p
