Tremella Fuciformis Research Articles

Polysaccharides from Tremella Fuciformis Enhance Glucose and Lipid Metabolism in HepG2 Cells Through Activating the AMPK Signaling Pathway.

Polysaccharides have gained substantial attention for their diverse biological activities. The present study was conucted to elucidate the effects and molecular mechanisms of Tremella fuciformis-derived polysaccharides (PTP-3a) on glucose and lipid metabolism in palmitic acid (PA) - treated HepG2 cells. Multiple parameters were assessed following PTP-3a treatment, including lipid accumulation, glycogen content, glucose consumption, and enzyme activities, including pyruvate kinase (PK) and hexokinase (HK). Additionally, the expression levels of genes associated with glucose and lipid metabolism was evaluated using western blot analysis. PTP-3a effectively inhibited lipid accumulation, promoted the glucose consumption, increased the amount of cellular glycogen, and enhanced PK and HK activities in PA-treated cells. Furthermore, PTP-3a induced a significant increase in the p-AMPK/AMPK ratio and the expression level of PPARa, while decreasing the expression levels of SREBP, FAS, ACC, and SOCS3. In conclusion, these findings suggested that PTP-3a exerted beneficial effects on glucose and lipid metabolism by activating the AMPK signaling pathway, resulting in the inhibition of lipogenesis, promotion of fatty acid oxidation, and enhancement of cellular glycogen synthesis and glycolysis. These findings hold clinical relevance and provide a foundation for potential treatments for non-alcoholic fatty liver disease (NAFLD) and and related metabolic disorders.

Pressure-controlled steam explosion as pretreatment for efficient extraction of Tremella fuciformis polysaccharide: Structure and bioactivity

Tremella fuciformis (TF) is a mushroom with rich nutritional and medicinal value. This study aimed to develop an efficient extraction technique for TF polysaccharide (TFP) to enhance its health benefits. TF was subjected to steam explosion (SE) pretreatment at 0.5, 1.0, and 1.5 MPa for 60 s, followed by polysaccharide extraction. The extraction yield of TFP increased from 15.42 % to 50.16 % at 1.0 MPa. SE disrupted the dense structure of TFP, significantly improving total sugar and uronic acid contents, monosaccharide molar percentages of mannose and glucose, specific surface area, and ζ potential by 0.16, 0.4, 0.01, 0.83, 0.19, and 0.26 times at 0.5 MPa (P < 0.05). With increasing SE pressure, the thermal stability of TFP was enhanced, while its elasticity, viscosity, molecular weight, and particle size were reduced. TFP at 0.5 MPa significantly extended the lifespan of Drosophila melanogaster, with Tmax reaching 74 d for females and 60 d for males at a dosage of 0.015625 %, indicating a 0.32-fold enhancement. TFP enhanced climbing ability and antioxidant stress resistance, increased antioxidant enzyme activities and total antioxidant capacity, and reduced malondialdehyde levels, indicating its anti-aging effects. These findings provide theoretical and technical support for the high-value development and utilization of TFP.

Cuttlefish ink-derived melanin nanoparticle-embedded tremella fuciformis polysaccharide hydrogels for the treatment of MRSA-infected diabetic wounds

Diabetic wounds arise great attention as they are difficult to heal and easily suffer from serious bacterial infection. However, the overuse of antibiotics increases the resistance of bacteria and makes common drugs ineffective. Here, we developed a photothermal hydrogel (TFP/NP) composed of tremella fuciformis polysaccharides (TFPs) and cuttlefish ink-derived melanin nanoparticles (NPs). The NPs can produce reliable photothermal effects under near-infrared laser (NIR) irradiation and help to remove the bacteria in the wounds, while TFPs were able to form hydrogel frameworks which possessed anti-inflammatory effects and could be applied to promote wound healing. The TFP/NP hydrogels produced stable thermal effects under NIR irradiation and could continuously kill bacteria. The experiment on a full-layer skin wound sMRSA activity and could improve the healing efficiency. The wounds of the mice could be repaired within 14 days after reasonable treatment. In addition, the hydrogels play significant roles in promoting collagen deposition, anti-inflammation, angiogenesis, and cell proliferation during the therapeutic process. This research provides a simple and effective method for the therapy of bacterial infection wounds through the synergistic effect of TFPs and NPs.

Electromechanical response of fungus polysaccharide gel artificial muscle prepared from tremella fuciformis extract and carboxylated chitosan

Electromechanical response of fungus polysaccharide gel artificial muscle prepared from tremella fuciformis extract and carboxylated chitosan

Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.

Lactic acid bacteria (LAB) fermentation technology has been increasingly used in the deep processing of edible fungi. However, the flavor profiles of edible fungi products after mixed LAB fermentation have received less attention and how aromas changes during the mixed LAB fermentation are still open questions. In the present study, fermented Hericium erinaceus and Tremella fuciformis compound juice (FHTJ) was prepared by mixed LAB strains. We aimed to systematically monitor the dynamic changes of aromas and precursors throughout the fermentation process and a data-driven association network analysis was used to tentatively illustrate the mechanisms of formation between aromas and their precursors. Mixed LAB fermentation could enrich the aroma profile of FHTJ, reducing the unpleasant flavors such as nonanal and 1-octen-3-ol, as well as increasing the floral flavors such as ethyl acetate and α-pinene. Partial least squares-discriminant analysis and relative odor activity values revealed that 11 volatile chemicals were recognized as aroma-active markers. Volcano plot analysis showed that 3-octen-2-one (green flavor) was the key aroma-active marker in each stage, which was down-regulated in fermentation stages I, II and IV, whereas it was up-regulated in stage III. 3-Octen-2-one was significantly negatively correlated with organic acids, particularly pyruvate (r2 = -0.89). Ethyl caprylate (floral flavor) was up-regulated in the late fermentation stage, and showed a negative correlation with sugar alcohols and a positive correlation with organic acids, especially tartaric acid (r2 = 0.96). The present study demonstrates the beneficial effect of mixed LAB fermentation on flavor characteristics, providing guidance for fermented edible fungi juice flavor quality monitoring and control. © 2024 Society of Chemical Industry.

Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun

Tremella fuciformis (TF) stem accounts for about 10% of the whole mushroom, and most of them are dumped without utilization. To effectively utilize the waste, the effects of fine grinding and superfine grinding technology on the processing characteristics and physicochemical properties of Tremella fuciformis stem powder (TFSP) were investigated, and the effects of TFSP on the quality of steamed bun were analyzed. The findings indicate that the specific surface area of superfine Tremella fuciformis stem powder (STFSP) is 1.6 times larger than that of fine Tremella fuciformis stem powder (FTFSP). Despite this, the infrared spectra of STFSP and FTFSP are similar. The water solubility index and oil holding capacities of STFSP saw an increase of 18.81%, whereas its water holding capacity decreased by 11.34%. Superfine grinding not only enhanced the processing characteristics but also stabilized the powder form. Moreover, steamed buns incorporating 4% STFSP were judged to have the optimal taste. Superfine grinding significantly influences the physicochemical properties of TFSP, resulting in enhanced quality of steamed buns.

Cu–Tremella fuciformis polysaccharide–based tumor microenvironment–responsive injectable gels for cuproptosis-based synergistic osteosarcoma therapy

Cuproptosis affects osteosarcoma locally, and the exploitation of cuproptosis-related biomaterials for osteosarcoma treatment is still in its infancy. We designed and synthesized a novel injectable gel of Cu ion–coordinated Tremella fuciformis polysaccharide (TFP–Cu) for antiosteosarcoma therapy. This material has antitumor effects, the ability to stimulate immunity and promote bone formation, and a controlled Cu2+ release profile in smart response to tumor microenvironment stimulation. TFP–Cu can selectively inhibit the proliferation of K7M2 tumor cells by arresting the cell cycle and promoting cell apoptosis and cuproptosis. TFP–Cu also promoted the M1 polarization of RAW264.7 cells and regulated the immune microenvironment. These effects increased osteogenic gene and protein expression in MC3T3-E1 cells. TFP–Cu could significantly limit tumor growth in tumor-bearing mice by inducing tumor cell apoptosis and improving the activation of anti-CD8 T cell-mediated immune responses. Therefore, TFP–Cu could be a potential candidate for treating osteosarcoma and bioactive drug carrier for further cancer-related applications.

Triple quadrupole liquid chromatography–mass spectrometry–mediated evaluation of vitamin D2 accumulation potential, antioxidant capacities, and total polyphenol content of white jelly mushroom (Tremella fuciformis Berk.)

ABSTRACT Tremella fuciformis Berk. (TF), or the white jelly mushroom, is well known for its myriad of pharmacological properties, such as immunomodulatory, anti-inflammatory, antidiabetic, antitumor, and antioxidant activities, and hypocholesterolemic and hepatoprotective effects that boost human health. Most of the studies of TF are concentrated on its polysaccharide (glucuronoxylomannan) composition, which is responsible for its pharmacological as well as rheological properties. It is well established that mushrooms are a great source of dietary vitamin D due to the presence of ergosterol in their cell membrane. There is a lack of published data on TF as a source of vitamin D2. Therefore, this study aimed to evaluate the vitamin D2 composition of the fruiting bodies of TF using triple quadrupole liquid chromatography–mass spectrometry (LC-MS/QQQ). The results showed highest vitamin D2 content (292.02 µg/g dry weight) in the sample irradiated with ultraviolet B (UVB; 310 nm) for 180 min as compared with the control group (52.47 µg/g dry weight) (P ≤ 0.001). The results showed higher accumulation potential of vitamin D2 in TF as compared with published data available for other extensively studied culinary mushrooms, such as Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, Cordiceps militaris, and Calocybe indica. Moreover, the impact of UV treatment on antioxidant capacities and total polyphenol content of TF was also studied. The accumulation potential of vitamin D in TF reveals a novel commercial source for this nutrient.

Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits

Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE-modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE-modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 ± 0.90 % to 43.01 ± 0.78 %) and estimated glycemic index (from 84.10 ± 4.39 to 68.45 ± 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE-modified edible fungi processing by-product SDF as an additive in functional foods.

Interaction and complex formation of sonicated soluble lentil protein and Tremella fuciformis polysaccharide

Proteins’ physicochemical and structural properties critically affect their interactions with polysaccharides. The effect of ultrasound treatment (0–40 min) on the physicochemical properties of soluble lentil proteins (LPs) was investigated. The interaction between LPs (ultrasound-treated for different times, U0-LP, U5-LP, and U40-LP) and Tremella fuciformis polysaccharides (TPS) under different pHs, biopolymer mixing ratios, and total biopolymer concentrations was studied. With the sonication duration increasing, decreased intrinsic fluorescence, higher zeta potential values, and increased hydrophilicity were observed for the sonicated LP samples. The molecule weight of LPs remained unchanged, and their secondary structure changes were independent of the sonication duration. The soluble LPs:TPS complexes and insoluble complex coacervates formed at pH 6.5 (pHc) and pH 6.0 (pHɸ1), respectively, regardless of the mixing ratio and the LP type. The maximum formation of insoluble LPs:TPS complex coacervates (pHopt) occurred at the biopolymer mixing ratio of 4:1 at pH 3.0, 2:1 at pH 3.0, and 2:1 at pH 3.5 for the U0-LP:TPS, U5-LP:TPS, and U40-LP:TPS systems, respectively. The pHɸ1 and pHopt of all the three LPs:TPS systems shifted to higher pH values as the total biopolymer concentration increased. With the greatest dynamic quenching constants (Ksv) and binding site (n) values, U40-LP exhibited the strongest binding affinity with TPS. This was consistent with the highest viscosity of their mixture solution under pHs greater than pHopt. The overall results suggest that ultrasound-treated proteins showed a stronger electrostatic interaction with TPS compared to untreated proteins.

Tremella fuciformis beverage improves glycated hemoglobin A1c and waist circumference in overweight/obese prediabetic subjects: a randomized controlled trial

BackgroundPrediabetes is increasing worldwide. Previous studies have demonstrated the potential of β-glucan derived from oat or barley to lower blood glucose, body weight, and plasma lipid levels. These findings offer a potentially attractive strategy for reducing the risk of diabetes in prediabetic individuals. However, the effects of β-glucan from Tremella fuciformis on glucose metabolism and anthropometric measurements in humans have yet to be studied. We hypothesized that β-glucan from Tremella fuciformis may improve metabolic parameters in subjects with prediabetes. This study aimed to investigate the effects of a once-daily beverage containing Tremella fuciformis (snow mushroom) on anthropometric measurements, metabolic biomarkers, and insulin sensitivity in overweight/obese subjects with prediabetes.MethodsIn this double-blind RCT, 56 participants were randomly assigned to receive either a Tremella fuciformis beverage or placebo daily for 12 weeks. All parameters were assessed at baseline and after the intervention.ResultsAfter 12 weeks, participants in the intervention group exhibited significant improvements in glycated hemoglobin A1c (HbA1C; 6.03 ± 0.26% at baseline vs. 5.96 ± 0.25% at 12 weeks, p = 0.047, Cohen’s d = 0.39) and waist circumference (95.2 ± 12.51 cm at baseline vs. 93.46 ± 11.48 cm at 12 weeks, p = 0.022, Cohen’s d = 0.45). There were no adverse events reported.ConclusionThis exploratory study demonstrated that Tremella fuciformis beverage consumption may improve HbA1C and waist circumference in overweight/obese prediabetic individuals. Further research, including larger-scale RCTs and mechanistic studies, is needed to confirm these findings and optimize the therapeutic potential of Tremella fuciformis derivatives in managing prediabetes and preventing type 2 diabetes.Trial registrationRegistered in Thai Clinical Trials Registry (14/07/2021, TCTR20210714004).

Efficient conversion of cane molasses into Tremella fuciformis polysaccharides with enhanced bioactivity through repeated batch culture

Tremella fuciformis polysaccharide (TFPS) is a natural mushroom mucopolysaccharide widely used in health foods, medical care, cosmetic and surgical materials. In this study, we developed an efficient strategy for the repeated batch production of highly bioactive TFPS from the agro-industrial residue cane molasses. Cane molasses contained 39.92 % sucrose (w/w), 6.36 % fructose and 3.53 % glucose, all of which could be utilized by T. fuciformis spores, whereas, the TFPS production efficiency only reached 0.74 g/L/d. Corn cobs proved to be the best immobilized carrier that could tightly absorb spores and significantly shorten the fermentation lag period. The average yield of TFPS in eight repeated batch culture was 5.52 g/L with a production efficiency of 2.04 g/L/d. The average fermentation cycle after optimization was reduced by 61.61 % compared with the initial conditions. Compared to glucose as a carbon source, cane molasses significantly increased the proportion of low-molecular-weight TFPS (TFPS-2) in total polysaccharides from 3.54 % to 17.25 % (w/w). Moreover, TFPS-2 exhibited potent antioxidant capacity against four free radicals (O2−, ABTS+, OH, and DPPH). In conclusion, this study lays the foundation for the efficient conversion of cane molasses and production of TFPS with high bioactivity.

Glycosidic linkages of fungus polysaccharides influence the anti-inflammatory activity in mice

Over decades, the source-function relationships of bioactive polysaccharides have been progressively investigated, however, it is still unclear how a defined structure may conduce to the bioactivities of polysaccharides. To explore the structure-function relationship of fungus polysaccharides, we employed a dextran sulfate sodium (DSS)-induced colitis mouse model to compare the anti-inflammatory activity of two fungus polysaccharides from Dictyophora indusiata (DIP) and Tremella fuciformis (TFP), which exhibit distinct glycosidic linkages. The structures of DIP and TFP were characterized through molecular weight detection, molecular morphology analysis, methylation analysis, and NMR analysis. Subsequently, we employed a DSS-induced colitis model to assess the anti-inflammatory efficacy of DIP and TFP. The colitis symptoms, histological morphology, intestinal inflammatory cytokines, and the composition and function of gut microbiota before and after polysaccharides treatment in colitis mice were also investigated. DIP, l,3-β-D-glucan with 1,4-β and 1,6-β-D-Glcp as branched chains, exhibited superior therapeutic effect than that of TFP consisted of a linear 1,3-α-D-mannose backbone with D-xylose and L-fucose in the side chains. Both DIP and TFP relieved DSS-induced colitis in a gut microbiota dependent manner. Furthermore, metagenomics showed that DIP and TFP could partially reverse the bacterial function in colitis mice. Glycoside Hydrolase 1 (GH1) and GH3 were shown to cleave the glucose linkages in DIP, while GH92 and GH29 were likely active on the α-1,3-linked mannose linkages and the glycosidic bonds of L-fucose residues in TFP. Our findings highlight the pivotal role of glycosidic linkages in anti-inflammatory activities of fungus polysaccharides and would promote the design and discovery of polysaccharides with designated activity to be used as functional foods and/or therapeutics.

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions

The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property. In this study, we investigated the effects of polysaccharide concentration on gel properties and interaction mechanisms of Tremella fuciformis polysaccharide (TFP)-SPI complexes. It was found that (1) the rheological properties, texture properties, water-holding properties, and thermal stability of TFP-SPI composite gels were improved with the addition of TFP (0.25–2.0 %, w/v) in a concentration-dependent manner; (2) hydrogen bond, the electrostatic interaction, hydrophobic interaction, and disulfide bond in the gel system increased with the increase of TFP concentration; (3) the electrostatic and hydrophobic interactions played an important role in the formation of the TFP-SPI composite gel while hydrogen bond formation was the least contributor to the binary composite gel network. Overall, TFP is not only a critical health food but also a promising structural component for improving the gel properties of SPI.

Multiple fingerprint and pattern recognition analysis on polysaccharides of four edible mushrooms

Quality analysis of edible mushrooms based on polysaccharides is generally difficult due to their complicated structures and hard separation. Here, multiple fingerprint analysis of polysaccharides based on chromatographic and spectrometric techniques were developed, and then applied in comparative analysis of Auricularia heimuer (AH), Auricularia cornea (AC), Auricularia cornea ʻYu Muerʼ (ACY) and Tremella fuciformis (TF). Firstly, polysaccharides were obtained with the molecular weights between 1.783 × 106 and 6.774 × 106 Da. Then, complete hydrolysis by TFA and enzyme digestion by cellulase were employed and subsequently analyzed by HPLC-UV, GC–MS, HILIC-HPLC-ELSD and HILIC-HPLC-ESI−-HCD-MS/MS, and ATR-FT-IR were used to characterize the functional groups of intact polysaccharides. By chemometric analysis, differential markers of d-xyl, l-fuc, l-arb, d-glc, disaccharide and hexasaccharide were selected, and AC and ACY were proved to be same species from the viewpoint of polysaccharides firstly. Furthermore, the structures of oligomers with DPs of 2–8 and →4)-β-d-Glcp-(1→ unit with different contents were inferred by combinatory analysis of ESI−-MS/MS, glycosidic linkage, monosaccharide compositions and functional groups. In conclusion, the combinatory method of multiple fingerprint and pattern recognition is powerful not only for structural elucidation of polysaccharides, but also for quality analysis and species differentiation of edible mushrooms from the perspective of biological polysaccharides.

Life cycle and mating compatibility in the Japanese white jelly mushroom, Tremella yokohamensis.

In this study, white jelly mushrooms that were collected in Tottori Prefecture, Japan, were identified as Tremella yokohamensis by phylogenetic analysis of the rDNA-ITS region. Fluorescent microscopic analysis using 4',6-diamidino-2-phenylindole staining to visualize the nuclei in each cell revealed that basidiospores isolated from the fruiting body were monokaryotic. Furthermore, monokaryotic yeasts were germinated from these basidiospores and the resulting crossed mycelium was dikaryotic and bore clamp cells, suggesting a heterothallic lifecycle for this species. Crossing between compatible yeast strains, such as TUFC 101924 and TUFC 101925, that were isolated from the same fruiting body, successfully induced development of the filamentous stage bearing clamp connections after 7 d of incubation on Kagome vegetable juice agar medium. Mating compatibility tests employing 15 basidiospore isolates revealed that this fungus possess a bipolar mating system. The results indicated that T. yokohamensis is a heterothallic and bipolar mushroom.

Anti-inflammatory effects of snow mushroom (Tremella fuciformis) drinks with different types of natural sweeteners on RAW 264.7 macrophages stimulated with lipopolysaccharide

Anti-inflammatory effects of snow mushroom (Tremella fuciformis) drinks with different types of natural sweeteners on RAW 264.7 macrophages stimulated with lipopolysaccharide

Effect of heat pump drying temperature on moisture migration characteristics and quality of instant Tremella fuciformis

Low-field nuclear magnetic resonance (LF-NMR) was used to analyze the moisture migration characteristics and water distribution of instant Tremella fuciformis (ITF) during heat pump drying at 35 °C, 45 °C and 55 °C. A fuzzy mathematical evaluation method was then used to investigate the effect of heat pump drying temperatures (35 °C, 45 °C and 55 °C) on the quality of ITF. Based on the screened appropriate temperature of 45 °C, the thin layer heat pump drying curve and drying rate curve of ITF were drawn, then four mathematical models were tested based on the coefficient of determination (R2). The result showed three water components (bound water (T21), immobilized water (T22), and free water (T23)) in ITF before drying. During the drying process, the heat pump drying of ITF was carried out gradually from the outer to the inner. The sensory total score (77.66 ± 6.57), rehydration ratio (4803.00 ± 90.00%), and viscosity (45.01 ± 3.61 Pa s) of ITF in heat pump drying at 45 °C were the best. The optimal drying temperature of 45 °C was obtained by the fuzzy comprehensive evaluation with the highest comprehensive score of 77.85%. With the prolongation of drying time, the water content of ITF showed a gradual decreasing trend, and the water content was controlled to below 8.51% after 6 h. The drying curve shows that the drying phase of the ITF is divided into three phases, including preheat, constant speed and deceleration. The drying speed first increases, remains constant in the middle and then decreases. Among the four models tested, the cubic regression equation aligned with the change rule of the ITF drying curve (R2 = 0.99397). By studying the effect of drying temperature on the moisture migration characteristics and the quality of ITF, we aim to provide more data support for the production of T. fuciformis.

Formulation and Development of Tremella Fuciformis Whitening Gel

Formulation and Development of Tremella Fuciformis Whitening Gel

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze-Thaw Cycles.

The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze-thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheological properties, and texture, were examined. The results revealed that moderate freezing and thawing processes increased the retrogradation of starch; particle size, viscosity, shear type, hinning degree, and hardness decreased. After adding Tremella fuciformis polysaccharide, the particle size, relative crystallinity, and gelatinization temperature decreased, which showed solid characteristics. Consequently, the inclusion of Tremella fuciformis polysaccharide effectively countered dehydration caused by freezing and thawing, reduced viscosity, and prevented the retrogradation of frozen-thawed chestnut starch. Moreover, Tremella fuciformis polysaccharide played a significant role in enhancing the stability of the frozen-thawed chestnut starch. These findings highlight the potential benefits of incorporating Tremella fuciformis polysaccharides in starch-based products subjected to freeze-thaw cycles.