The Experts below are selected from a list of 30312 Experts worldwide ranked by ideXlab platform
Hyungkyoon Choi - One of the best experts on this subject based on the ideXlab platform.
-
metabolomic discrimination of different grades of pine mushroom tricholoma matsutake sing using 1h nmr spectrometry and multivariate data analysis
Journal of Pharmaceutical and Biomedical Analysis, 2007Co-Authors: In Hee Cho, Youngsuk Kim, Hyungkyoon ChoiAbstract:Abstract Metabolomic analysis of raw and cooked pine-Mushrooms (Tricholoma matsutake Sing.) of different grades was performed using 1H nuclear magnetic resonance (NMR) spectrometry and principal component analysis (PCA). PCA of the 1H NMR spectra of aqueous fractions allowed different grades of raw pine-mushroom to be discriminated by a combination of principal component (PC) 1 and PC 2, which accounted cumulatively for 94.1% of the variation in all variables. The major peaks in the 1H NMR spectra that contributed to discrimination of raw Mushrooms were assigned to choline, trehalose, threonine, leucine/isoleucine, succinic acid, alanine, and fumaric acid. The combination of PC 1 (70.8%) and PC 3 (7.5%) allowed different grades of cooked pine-mushroom to be discriminated, and the major peaks in the 1H NMR spectra that contributed to discrimination of cooked Mushrooms were assigned to succinic acid, trehalose, and fumaric acid. This metabolomic analysis-based method allows different grades of pine-mushroom to be distinguished without any prepurification.
-
characterization of aroma active compounds in raw and cooked pine Mushrooms tricholoma matsutake sing
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Hyungkyoon ChoiAbstract:The characteristic aroma-active compounds in raw and cooked pine-Mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography−olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compound in raw pine-Mushrooms; this compound had the highest flavor dilution factor, followed by ethyl 2-methylbutyrate (floral and sweet), linalool (citrus-like), methional (boiled potato-like), 3-octanol (mushroom-like and buttery), 1-octen-3-ol (mushroom-like), (E)-2-octen-1-ol (mushroom-like), and 3-octanone (mushroom-like and buttery). By contrast, methional, 2-acetylthiazole (roasted), an unknown compound (chocolate-like), 3-hydroxy-2-butanone (buttery), and phenylacetaldehyde (floral and sweet), which could be formed by diverse thermal reactions during the cooking process, together with C8 compounds, were identified as the major aroma-active compounds in cooked pine-Mushrooms. Keywords: Pine-mushroom (Tricholoma matsutake Sing.); aroma-active compou...
Carmen Sánchez - One of the best experts on this subject based on the ideXlab platform.
-
Cultivation of Pleurotus ostreatus and other edible Mushrooms
Applied Microbiology and Biotechnology, 2010Co-Authors: Carmen SánchezAbstract:Pleurotus ostreatus is the second most cultivated edible mushroom worldwide after Agaricus bisporus . It has economic and ecological values and medicinal properties. Mushroom culture has moved toward diversification with the production of other Mushrooms. Edible Mushrooms are able to colonize and degrade a large variety of lignocellulosic substrates and other wastes which are produced primarily through the activities of the agricultural, forest, and food-processing industries. Particularly, P. ostreatus requires a shorter growth time in comparison to other edible Mushrooms. The substrate used for their cultivation does not require sterilization, only pasteurization, which is less expensive. Growing oyster Mushrooms convert a high percentage of the substrate to fruiting bodies, increasing profitability. P. ostreatus demands few environmental controls, and their fruiting bodies are not often attacked by diseases and pests, and they can be cultivated in a simple and cheap way. All this makes P. ostreatus cultivation an excellent alternative for production of Mushrooms when compared to other Mushrooms.
Hyun Jin Park - One of the best experts on this subject based on the ideXlab platform.
-
effect of uv b exposure on the concentration of vitamin d2 in sliced shiitake mushroom lentinus edodes and white button mushroom agaricus bisporus
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Byungbog Lee, Jinsil Lee, Hyun Jin ParkAbstract:The aim of this study was to investigate the effect of UV-B on vitamin D 2 concentration in shiitake Mushrooms and in white button Mushrooms. After the exposure to UV-B, at a dose of 25 kJ/m(2), the concentration of vitamin D(2) was increased to 36.7 +/- 1.4, 68.6 +/- 4.9, and 106.4 +/- 14.7 microg/g (dry weight) for pileus, middle, and gill parts of shiitake mushroom, respectively. The gill side of whole shiitake Mushrooms exposed to 0, 25, 50, and 75 kJ/m(2) increased to 2.8 +/- 0.2, 13.8 +/- 1.9, 40.7 +/- 4.4, and 61.9 +/- 10.6 microg/g (dry weight) at 25 degrees C, respectively. Irradiating slices of white button mushroom was a more efficient way of increasing the vitamin D(2) content than irradiating the gill or pileus of whole Mushrooms, due to the larger exposure area. As the irradiation doses increased, the vitamin D(2) concentration also increased for both types of Mushrooms. In conclusion, exposure to ultraviolet light offers an effective way of increasing the concentration of vitamin D(2) in Mushrooms.
In Hee Cho - One of the best experts on this subject based on the ideXlab platform.
-
metabolomic discrimination of different grades of pine mushroom tricholoma matsutake sing using 1h nmr spectrometry and multivariate data analysis
Journal of Pharmaceutical and Biomedical Analysis, 2007Co-Authors: In Hee Cho, Youngsuk Kim, Hyungkyoon ChoiAbstract:Abstract Metabolomic analysis of raw and cooked pine-Mushrooms (Tricholoma matsutake Sing.) of different grades was performed using 1H nuclear magnetic resonance (NMR) spectrometry and principal component analysis (PCA). PCA of the 1H NMR spectra of aqueous fractions allowed different grades of raw pine-mushroom to be discriminated by a combination of principal component (PC) 1 and PC 2, which accounted cumulatively for 94.1% of the variation in all variables. The major peaks in the 1H NMR spectra that contributed to discrimination of raw Mushrooms were assigned to choline, trehalose, threonine, leucine/isoleucine, succinic acid, alanine, and fumaric acid. The combination of PC 1 (70.8%) and PC 3 (7.5%) allowed different grades of cooked pine-mushroom to be discriminated, and the major peaks in the 1H NMR spectra that contributed to discrimination of cooked Mushrooms were assigned to succinic acid, trehalose, and fumaric acid. This metabolomic analysis-based method allows different grades of pine-mushroom to be distinguished without any prepurification.
Xuanming Tang - One of the best experts on this subject based on the ideXlab platform.
-
effects of postharvest brassinolide treatment on the metabolism of white button mushroom agaricus bisporus in relation to development of browning during storage
Food and Bioprocess Technology, 2016Co-Authors: Yang Ding, Zhen Zhu, Jinhong Zhao, Ying Nie, Yu Zhang, Jiping Sheng, Demei Meng, Hongmei Mao, Xuanming TangAbstract:Postharvest browning is the primary cause of a decrease in the shelf life of the white button mushroom (Agaricus bisporus). This study investigated the effect of postharvest brassinolide (BL) treatment on metabolism in relation to browning of the white button mushroom. Each harvested mushroom was dipped into one of three solutions containing 0, 1, or 3 μM BL for 5 min and stored in darkness at 4 °C for 16 days. Our results indicated that treatment with BL restrains browning development and reduces the total phenolic content and polyphenol oxidase activity. In addition, BL treatment maintains lower weight loss, electrolyte leakage, and malondialdehyde content and inhibits any increase in lipoxygenase activity compared with those of the control Mushrooms. Furthermore, BL treatment significantly decreases the accumulation of reactive oxygen species (ROS) and induces the antioxidant enzyme system. Compared with 1 μM BL, treatment with 3 μM BL is more effective in reducing cap browning. The reduction of membrane oxidative damage and ROS levels induced by BL inhibits enzymatic browning reaction in the white button mushroom. These findings suggest that treatment with BL could have the potential of inhibiting browning and thus maintaining the mushroom’s commercial value.
