Tremella Fuciformis Research Articles

Investigation on the effects of drying methods on the structure and antioxidant activity of Tremella fuciformis polysaccharides using asymmetrical flow field‐flow fractionation

AbstractPolysaccharide is an important bioactive component in Tremella fuciformis (T. fuciformis). In this study, the effects of three drying methods (i.e., vacuum freeze‐drying, microwave drying, and hot air drying) on the structure in terms of molecular weight (Mw) and radius of gyration, and conformation of T. fuciformis polysaccharide (TFP) were investigated by asymmetrical flow field‐flow fractionation coupled online with multiangle light scattering and differential refractive index detectors. The physicochemical properties of TFPs were studied by scanning electron microscopy, X‐ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry. Furthermore, the structure‐antioxidation relationship of TFPs was investigated. Results revealed that three drying methods did not significantly affect functional groups, crystal structure, and thermal property of TFPs but led to some differences in the morphology and Mw of TFPs. The TFP obtained by microwave drying had the highest DPPH radical scavenging activity, which could be attributed to low Mw.Novelty impact statementThe three drying methods (i.e., vacuum freeze‐drying, microwave drying, and hot air drying) studied in this work did not affect the functional groups and thermal properties of T. fuciformis polysaccharides (TFPs), but significantly affected the morphology of TFP granules and the Mw distribution of TFP molecules. TFP‐M had the smallest Mw (1.36 ± 0.10 × 107 g/mol), which could be beneficial to its DPPH radical scavenging activity.

An Immunological Polysaccharide from Tremella fuciformis: Essential Role of Acetylation in Immunomodulation.

The edible fungus Tremella fuciformis was shown to have a high molecular weight (1.87 × 103 kDa) bioactive polysaccharide, denoted as TFP-F1. Monosaccharide composition and NMR analysis of the polysaccharide and its derivatives indicated it contained fucose (Fucp), xylose (Xylp), mannose (Manp), and glucuronic acid (GlcAp) in a ratio of 0.9:1.0:3.2:1.2. Using IR, NMR, and GC-MS spectroscopic data, the structure of TFP-F1 was elucidated as {→3)-[β-D-GlcAp-(1→2)]-α-D-Manp-(1→3)-α-D-Manp-(1→3)-[α-L-Fucp-(1→2)-β-D-Xylp-(1→2)]-α-D-Manp-(1→}n, with partial acetylation of C6-OH in mannoses. Furthermore, at a concentration of 1 μg/mL, TFP-F1 was found to stimulate the secretion of TNF-α and IL-6 in J774A.1 macrophage cells in vitro via interaction with toll-like receptor 4 (TLR4). The removal of O-acetyl groups led to the loss of immunomodulatory activities, demonstrating that O-acetyl groups play an essential role in enhancing the production of pro-inflammatory cytokines.

Fermentation characteristics and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage

This study evaluated and compared the fermentative and flavor properties of Hericium erinaceus and Tremella fuciformis fermented beverage (HTFB) produced by four commercial lactic acid bacteria (LAB), i.e., L. plantarum, L. rhamnosus, L. paracasei or S. thermophilus. All four strains showed the probiotic potential of utilizing Hericium erinaceus and Tremella fuciformis as fermentation substrates. Among four LAB, L. plantarum produced significantly highest concentrations of total acids (76.16 g/L), while the viable count of HTFB inoculated with L. paracasei was the highest (7.18 log CFU/mL). The contents of bioactive components such as polyphenols and triterpenoids significantly increased after fermentation regardless of the strains. The fermentation process enriched the volatile profile and reduced the unpleasant flavors such as nonanal and 1-octen-3-ol. According to the relative odor activity values and PLS-DA analysis, a total of 8 volatile organic compounds were identified as markers with odor contributions. Furthermore, the olfactory characteristics of the four beverages could be clearly distinguished by electronic nose. The electronic tongue results showed that the fermentation process increased the sourness and decreased the bitterness and astringency of the beverage, resulting in an improved taste property. The sensory evaluation finally confirmed that HTFB inoculated with L. paracasei was the most acceptable product to consumers with high overall flavor coordination. Overall, this work provided valuable information for the selection of premium fermentation strains to produce fermented edible fungi beverages with better nutritional and sensory qualities.

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles.

To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet content, and degradation temperature in noodles. Meanwhile, it elevated the deeply bound water content and retarded water mobility. In addition, the content of slowly digestible starch and resistant starch in the noodles increased with the addition of 3% TF. It was found that the effect of 3% TF on the above data was not different from the effects of the three hydrocolloids (respectively, their optimal additions), and improved the quality characteristics of the noodles. The results provide guidance for the application of TF and the development of a new natural hydrocolloid and nutritionally fortified noodles.

Determination of bacterial toxin toxoflavin and fervenulin in food and identification of their degradation products

A method using ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was developed for the determination of toxoflavin and fervenulin in 6 types of food.The limits of detection (LODs, S/N ≥ 3) of toxoflavin and fervenulin reached 12 µg/kg and 24 µg/kg, respectively.The recoveries ranged from 70.1 % to 108.7 %.Intra-day RSDs (n = 5) and inter-day RSDs (n = 3) ranged from 0.9 % to 9.5 %.The method was successfully applied to analyse 36 samples, and one Tremella fuciformis Berk. sample was found with 7.5 mg/kg toxoflavin and 3.2 mg/kg fervenulin. Toxoflavin and fervenulin were acidic compounds and easily degraded in 0.1 % ammonia solution (v/v),degradation products were identified by ultra-high performance liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS).

A standardized method for the quantification of polysaccharides: An example of polysaccharides from Tremella fuciformis

The most widely used colorimetric method based on the phenol-sulfuric acid system generally has problems of poor reproducibilities and large measurement errors. In this study, bioactive Tremella fuciformis polysaccharides (TFPS) were used as the test materials, a systematic investigation was performed to solve these problems. Influences of temperature, TFPS hydrolysis, enzyme interferences, and other factors affecting the TFPS determination were intensively studied and optimized. The accurate quantification of TFPS in the presence of enzyme interference was also innovatively realized by the establishment of corrected calibration standard curves. In addition, long-term storage conditions of TFPS samples at different temperatures and storage time were also addressed and compared. This study, for the first time, completely solved the problems that existed in traditional phenol-sulfuric acid methods and thereby provided a certain theoretical basis not only for accurate detection and quantification of TFPS but for standardization and further utilization of other types of polysaccharides as well.

Effects of combined drying methods on physicochemical and rheological properties of instant Tremella fuciformis soup

The textural, rheological and flavor reconstitution behaviors of rehydrated instant Tremella fuciformis soup, treated by combined freeze drying + vacuum drying (FD-VD), freeze drying + far-infrared drying (FD-FIRD) and freeze drying + hot air drying (FD-HAD), were evaluated and compared with fresh soup. Moisture content transfer point (MTP) of 15 ± 2% was selected according to products quality and drying time. Instant soup treated by FD-VD showed lower shrinkage and looser structure compared with that of FD-FIRD and FD-HAD. After rehydration, FD-VD soup showed the best reconstitution behaviors with recovery rate of TSS, soluble protein and polysaccharide content up to 87.61%, 83.52%, 79.08% respectively. Besides, FD-VD rehydrated soup, with the highest polysaccharide content, showed similar rheological properties to the fresh soup. FD-VD soup contained more similar aroma compounds to FD sample measured by GC–MS, while FD-FIRD and FD-HAD generated new aldehydes, ketones and hydrocarbons, leading to unpleasant flavors.

Formulation and Evaluation of Facial Wash containing Snow Mushroom (Tremella fuciformis) Extract

The aims of this study were to determine and evaluate the results of the physicochemical characteristic of snow mushroom (Tremella fuciformis) facial wash, and to determine the acceptability of the snow mushroom (Tremella fuciformis) extract facial wash which has the best physicochemical characteristics. In this study, the extraction of snow mushroom (Tremella fuciformis) used UAE (Ultrasound-Assisted Extraction) and ethanol as solvent with various concentrations, 96% (F1), 75% (F2), and 50% (F3). Furthermore, the extract will be formulated into facial wash and evaluated for physicochemical characteristics. The parameters of physicochemical characteristics include organoleptic, pH, density, viscosity, spreadability, and foamability. The difference in the concentration of ethanol as menstruum of snow fungus (Tremella fuciformis) extraction did not significantly affect the organoleptic composition of facial wash, but it did affect the physicochemical characteristics of facial wash, where higher ethanol concentrations resulted in lower pH, higher density and viscosity, smaller spreadability, and foamability that meets specifications. The results of the evaluation of physicochemical characteristics showed that F1 had the best specifications and continued hedonic testing to determine the acceptability of snow mushroom (Tremella fuciformis) extract facial wash. The results of the hedonic test on F1 showed good acceptance regarding the parameters of appearance, foam, and effects after using facial wash; as well as sufficient acceptability related to aroma and viscosity parameters.

흰목이버섯 분말을 첨가한 국수의 품질특성

The purpose of this study is to investigate the quality characteristics and antioxidant effects of noodles, which have been added with following Tremella fuciformis Berk powder concentrations at: 0%, 2.5%, 5%, 7.5% and 10% of the flour quantity. The study showed the moisture content of the noodles have decreased as the amount of Tremella fuciformis Berk powder increased. The L(lightness) values have decreased as well, whereas the a(redness) values and b(yellowness) values have increased as the amounts of Tremella fuciformis Berk powder increased. The water absorption ratio and turbidity have increased as amount of Tremella fuciformis Berk powder was added but as for texture, the hardness and cohesiveness have decreased as the amount of Tremella fuciformis Berk powder increased. According to sensory evaluation, the 5% noodle was preferred the most in terms of flavor, taste, and overall acceptability. As for total polyphenol content and antioxidant activity, they both increased significantly as the amount of Tremella fuciformis Berk powder. As for result of the study, it proved Tremella fuciformis Berk powder indeed has antioxidant effects and is useful as a functional food resource.

Physicochemical properties and in vitro digestion behavior of a new bioactive Tremella fuciformis gum

A new easy-dissolved Tremella fuciformis gum (TFG) from fruiting body was investigated in detail from three aspects: physicochemical characteristics, rheological behavior and in vitro digestion behavior. The results showed that TFG consisted of 73.9% polysaccharides, exhibiting easy solubility in water and good colloidal characteristics and stability. The physical and chemical treatments could decrease the apparent viscosity of TFG solution. The antioxidation activity of TFG remained constant at each static in vitro digestion phase, revealing that this gum could be used as a potential food thickener and antioxidant. The digestion behavior of TFG was also determined using a dynamic in vitro digestive system, DIVRS-II. The results demonstrated that the digestion behavior of TFG should be attributed to the morphology of digestive tracts, continuous secreting and continuous emptying. The antitussive effect of TFG was related to the increase in serum IL-10 content.

Ultrasound-assisted aqueous two-phase extraction of total flavonoids from Tremella fuciformis and antioxidant activity of extracted flavonoids

Here, the extraction of total flavonoids from Tremella fuciformis (TF) by aqueous two-phase extraction combined with ultrasound is presented. The extraction was optimized via a single-variable approach using the variables of mass fraction of ethanol and NaH2PO4, ultrasonication time, and TF sample amount. Response surface methodology (RSM) was then applied to determine the best conditions for extraction using the following three key parameters: ultrasonication time, ethanol mass fraction, and NaH2PO4 mass fraction. The optimum conditions were as follows: an aqueous two-phase system of ethanol/NaH2PO4, an ethanol mass fraction of 23%, a NaH2PO4 mass fraction of 27.18%, and an extraction time of 8.25 min. Under these conditions, the maximum extraction rate of total flavonoids was 0.158 mg/g. The scavenging rates for superoxide anion and hydroxyl radical, as well as the antioxidant activity of total flavonoids in TF, were studied. Total flavonoids from TF showed some scavenging ability, but the scavenging effects were lower than those of vitamin C (Vc) at the same concentrations. Nevertheless, ultrasound-assisted two-phase extraction was considered an efficient and rapid method that can be used to extract total flavonoids from TF.

Structural, Thermal, Mechanical, and Physicochemical Properties of Corn Starch and Tremella fuciformis Polysaccharide Based Composite Films

AbstractComposite films are prepared using corn starch and Tremella fuciformis polysaccharide (TFP) at different ratios (4:0, 3:1, 2:2, 1:3, 0:4, corn starch:TFP). The morphology, thermal properties, water resistance properties, opacity, and mechanical properties are investigated to evaluate the performance of composite films. The film surface becomes smooth with the increase in TFP proportion. The retrogradation enthalpy of corn starch is decreased from 2.60 to 1.10 J g−1 starch by the presence of TFP. The moisture content of films does not change with TFP ratio. The water vapor transmission and solubility increase significantly with the increasing TFP ratio. Moreover, the solubility of the pure TFP film is 100%. The transparency and surface hydrophobicity of films are improved with the increase in TFP ratio. The increase in TFP ratio decreases the tensile strength and glass transition temperature of films, while the elongation at break increases from 33.12% to 141.96%. In conclusion, composite films obtained from corn starch and TFP have the potential to be used as food packaging films. However, the ratio of corn starch and TFP should be more than 2:2 to ensure thermal stability of the composite film.

Interaction between potato starch and Tremella fuciformis polysaccharide

In order to elucidate the mechanism of interaction between Tremella fuciformis polysaccharide (TP) and potato starch (PS), PS-TP composites with different concentrations of TP were prepared, and their physicochemical properties, in vitro digestibility characteristic and microstructure were investigated. The results showed that TP could significantly inhibit the swelling of potato starch granules and amylose leaching. TP could complex with the starch, and the complex indexes of the composites significantly went up from 10.04% to 52.89% when the concentration of TP increased from 0.1% (w/v) to 0.4%. Differential scanning calorimetry results indicated that TP could increase gelatinization temperature and significantly decrease the enthalpy of potato starch, thus delaying its gelatinization. Based on micromorphology analyses, the composite gels appeared to be stronger rigid and denser structure and a physical barrier was observed around the starch granules. Fourier transform infrared (FTIR) spectra revealed that the interaction of TP and starch resulted in an increase in the short-range ordered structure of the starch. TP could interact with leached amylose molecules mainly through hydrogen bond affecting the contents of RDS, SDS and RS fractions. This study can not only further enrich the theory of starch-polysaccharide interactions, but also shows the possible application of TP in hypoglycemic food products.

Tremella fuciformis Inhibits Melanogenesis in B16F10 Cells and Promotes Migration of Human Fibroblasts and Keratinocytes.

Natural skin whiteners have been investigated for centuries. The development of preparations that safely achieve whitening of hyper-pigmented skin lesions is a challenge for the cosmetics industry. Furthermore, promoting rapid wound healing and minimizing inflammation in injured skin are key to prevent from abnormal pigmentation in scar tissue. Natural products, including the fungus Tremella fuciformis (TF), are attracting attention as potential sources of lead compounds for these applications. We investigated the in vitro effects of TF on melanogenesis in murine B16F10 cells. Melanin and tyrosinase levels were measured after treatment with TF. Wound healing in human keratinocytes (HaCaT) and fibroblasts (Detroit 551) was also determined via cell migration assay prior to TF exposure. TF significantly decreased melanin content and tyrosinase expression in a concentration-dependent manner in B16F10 cells. Furthermore, TF promoted wound healing in human HaCaT keratinocytes and Detroit 551 fibroblasts. TF proved effectively on inhibiting melanogenesis and promoting wound healing in vitro, demonstrating its potential as a novel skin-whitening agent. However, further clinical studies of safety and efficacy are required.

Research on Intelligent Grading System of Tremella Fuciformis Based on Machine Vision

Highlights The experimental results showed that the grading accuracy of the intelligent grading system of Tremella fuciformis designed in the study was 97.07%. The grading speed designed in the study was five times that of manual grading. The grading system designed in the study can also be extended to classification fields of other edible fungi, fruits, and vegetables. It was proved by experiments that the system involved has high work efficiency and market value. Abstract. An intelligent grading system of dried Tremella fuciformis was designed to solve the problem of low intelligence in the course of production and processing of Tremella fuciformis in this study. The overall structure and working process of the grading system were described, and different grading standards were set according to the color, shape, size, and integrity of dried Tremella fuciformis. The image acquisition and image preprocessing of dried Tremella fuciformis were completed. The RGB model was used for the color feature extraction and recognition of dried Tremella fuciformis, and the diameter and integrity of dried Tremella fuciformis were judged by edge detection. A set of intelligent grading system of dried Tremella fuciformis was developed based on Microsoft Visual Studio 2017 platform. The experimental results showed that the grading accuracy of the grading system designed in the study was 97.07%, and the average grading speed was five times that of manual grading. It was better in reliability, speed, work efficiency, and robustness than the traditional manual grading. Keywords: Intelligent classification, Image recognition, Machine vision, Tremella fuciformis.

Effects of Combined Ultrasonic and Microwave Vacuum Drying on Drying Characteristics and Physicochemical Properties of &lt;i&gt;Tremella Fuciformis&lt;/i&gt;

Effects of Combined Ultrasonic and Microwave Vacuum Drying on Drying Characteristics and Physicochemical Properties of &lt;i&gt;Tremella Fuciformis&lt;/i&gt;

Improvement of Skin Photoaging by Polysaccharide Extract Derived from Tremella fuciformis (White Jelly Mushroom)

Improvement of Skin Photoaging by Polysaccharide Extract Derived from Tremella fuciformis (White Jelly Mushroom)

Способность экстрактов некоторых съедобных грибов подавлять репродукцию вируса гриппа

In this work, extracts from the mycelium of some xylophytic fungi: Pleurotus eryngii, Auricularia auriculajudae, Tremella fuciformis were obtained, the toxicity of the obtained extracts was evaluated, and the antiviral activity was researched. The influenza virus was grown in the allantois cavity of chicken embryos. The infectious titer of the influenza virus was determined by titration on chicken embryos. The presence of the virus was judged by the reaction of hemagglutinating activity. The virus infectivity titer was calculated using the Reed-Muench method. The hemagglutinating activity of viruses was determined by a standard method using 0.75 % suspension of chicken red blood cells. The main criterion for studying the specific antiviral effect of compounds was the CTI (chemical-therapeutic index), that is determined by the ratio of the average toxic concentration of the substance (TC50) to the average effective viral inhibitory concentration (EC50). The antiviral activity of the obtained extracts was studied on a model of human, animal and bird influenza viruses, in the dose range from 0.025 mcg/ml to 1.25 mcg/ml using the methodological recommendations of the “Guidelines for conducting Preclinical studies of medicines”. While studying the acute toxicity of 3 obtained fungi extracts, it was found that all studied fungi compounds with a single intragastric injection to white mongrel mice, did not show a toxic effect in the studied dose range. During the study of the ability to suppress the reproduction of various strains of the influenza virus, it was found that extracts of the fungi Auricularia auricula-judae and Tremella fuciformis have possessed antiviral properties, and extracts exceed in terms of CTI to commercial anti-influenza drugs.

Między zamknięciem i otwarciem… Interpretacja wiersza Tadeusza Różewicza „Syn marnotrawny (z Hieronima Boscha)”

The aim of the article is to interpret a poem by Tadeusz Różewicz, Syn marnotrawny (z obrazu Hieronima Boscha) [The Prodigal Son (from the painting of Hieronymus Bosch)], from the volume Srebrny kłos [The Silver Ear of Corn] (1955). The poem is subjected to intertextual reading, which included strongly sketched autobiographical allusions, ecstatic descriptions of Bosch’s paintings and contextual references to the biblical parable of the prodigal son. Confronting the situation of the lyrical hero with the theological interpretation of the parable and reaching for the concept of reading the play proposed by Mieke Bal, ultimately reveals the kerygmatic meaning of the piece.

Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

SummaryThe nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (P &lt; 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (P &lt; 0.05). Biscuit diameter, thickness and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (P &lt; 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (P &lt; 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated with glycaemic response (P &lt; 0.001).