Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces...Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.展开更多
In the Qinba mountainous area of Central China,pig farming has a significant impact on the growth of the rural economy and has substantially increased farmer incomes.Traditional knowledge plays an important role in th...In the Qinba mountainous area of Central China,pig farming has a significant impact on the growth of the rural economy and has substantially increased farmer incomes.Traditional knowledge plays an important role in the selection of forage plant species for pig farming by local people.This study aimed to identify the forage plants used for pig feeding and to catalog indigenous knowledge regarding their use.During 2016 and 2017,ethnobotanical surveys and inventories were conducted in Zhuxi County,Hubei Province,China.Data were collected using semi-structured interviews,key informant reports,free listings,guided field walks,and participatory observations with 77 households in 16 villages in 13 towns/townships.The obtained data were analyzed using a relative frequency citation(RFC)index.Overall,145 wild forage plants from 91 genera and 31 families were recorded.The most cited families were Asteraceae,Polygonaceae,Urticaceae,Amaranthaceae,Fabaceae,Cruciferae,Caryophyllaceae,and Lamiaceae.Whole plants(75.9%)and tender leaves(12.4%)were the most frequently used parts of the plants.Most of the forage plants were herbaceous(88.9%).Almost all forage plants could be collected throughout the year(62.7%).Raw and cooked were the two main preparation methods.The most frequently cited species were Taraxacum mongolicum,Bidens pilosa,Sonchus oleraceus,Pilea verrucosa,and Pilea pumila var.obtusifolia.A total of 14 species were identified as the top forage plants in Zhuxi County based on their RFC values(RFC value greater than 0.5).Local people possess rich traditional knowledge about the utilization and management of forage plants for pig feeding.However,the maintenance of this traditional knowledge may be seriously threatened by changes in pig feeding modes and the lack of successors.Appropriate strategies and action plans have been suggested for the conservation of traditional knowledge associated with biodiversity and the sustainable use of forage species resources.These include 1)taking targeted measures to protect forage resources and associated traditional knowledge;2)strengthening research on the forage plants with the highest RFC values for nutritional value,digestibility,other functions,and ecological status;and 3)enhancing the identification of poisonous forage plants.展开更多
Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms.In this study,volatile organic compounds(VOCs)from fruiting bodies of two Chinese truffles of c...Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms.In this study,volatile organic compounds(VOCs)from fruiting bodies of two Chinese truffles of commercial relevance,Tuber indicum and Tuber pseudohimalayense,were analyzed using headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).We aimed to characterize the aroma profile and determine whether it would be influenced by provenance and stage of maturation.We thus collected and analyzed young,middle mature and mature fruiting bodies of each species from different locations in Yunnan and Sichuan provinces,located in southwestern China.Overall,76 VOCs were identified,belonging to different chemical classes,i.e.alcohols and phenols,aldehydes and ketones,benzenes and methoxy compounds,hydrocarbons and amines.A large number of volatiles identified in T.indicum and T.pseudohimalayense are reported here for the first time for these truffles.While more than 50%of identified VOCs were produced by both truffle species,considerable differences were present in the aroma profiles of fruiting bodies collected at various maturation stages,revealing a dynamic pattern in the biosynthesis of VOCs.Furthermore,truffles of different provenance had distinct proportions of volatile constituents,suggesting that,besides genetic factors,edaphic and microclimatic conditions influence the synthesis of VOCs in a complex manner.展开更多
基金supported by the Yunnan Key Project of Science and Technology(202202AE090001)Postdoctoral Directional Training Foundation of Yunnan Province(E23174K2)Postdoctoral Research Funding Projects of Yunnan Province,China(E2313442)。
文摘Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.
基金This research was funded by the Biodiversity Investigation,Observation and Assessment Program,Ministry of Ecology and Environment,The People’s Republic of China and the Yunnan Innovative Talents Program,China(No.2018HC009).
文摘In the Qinba mountainous area of Central China,pig farming has a significant impact on the growth of the rural economy and has substantially increased farmer incomes.Traditional knowledge plays an important role in the selection of forage plant species for pig farming by local people.This study aimed to identify the forage plants used for pig feeding and to catalog indigenous knowledge regarding their use.During 2016 and 2017,ethnobotanical surveys and inventories were conducted in Zhuxi County,Hubei Province,China.Data were collected using semi-structured interviews,key informant reports,free listings,guided field walks,and participatory observations with 77 households in 16 villages in 13 towns/townships.The obtained data were analyzed using a relative frequency citation(RFC)index.Overall,145 wild forage plants from 91 genera and 31 families were recorded.The most cited families were Asteraceae,Polygonaceae,Urticaceae,Amaranthaceae,Fabaceae,Cruciferae,Caryophyllaceae,and Lamiaceae.Whole plants(75.9%)and tender leaves(12.4%)were the most frequently used parts of the plants.Most of the forage plants were herbaceous(88.9%).Almost all forage plants could be collected throughout the year(62.7%).Raw and cooked were the two main preparation methods.The most frequently cited species were Taraxacum mongolicum,Bidens pilosa,Sonchus oleraceus,Pilea verrucosa,and Pilea pumila var.obtusifolia.A total of 14 species were identified as the top forage plants in Zhuxi County based on their RFC values(RFC value greater than 0.5).Local people possess rich traditional knowledge about the utilization and management of forage plants for pig feeding.However,the maintenance of this traditional knowledge may be seriously threatened by changes in pig feeding modes and the lack of successors.Appropriate strategies and action plans have been suggested for the conservation of traditional knowledge associated with biodiversity and the sustainable use of forage species resources.These include 1)taking targeted measures to protect forage resources and associated traditional knowledge;2)strengthening research on the forage plants with the highest RFC values for nutritional value,digestibility,other functions,and ecological status;and 3)enhancing the identification of poisonous forage plants.
基金the National Key Research and Development Program of China under grant No.2018YFD0400200Guizhou Science and Technology Program under grant No.4002(2018).
文摘Aroma is central to the worldwide success of truffles as gourmet food and the high prices paid for these edible mushrooms.In this study,volatile organic compounds(VOCs)from fruiting bodies of two Chinese truffles of commercial relevance,Tuber indicum and Tuber pseudohimalayense,were analyzed using headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).We aimed to characterize the aroma profile and determine whether it would be influenced by provenance and stage of maturation.We thus collected and analyzed young,middle mature and mature fruiting bodies of each species from different locations in Yunnan and Sichuan provinces,located in southwestern China.Overall,76 VOCs were identified,belonging to different chemical classes,i.e.alcohols and phenols,aldehydes and ketones,benzenes and methoxy compounds,hydrocarbons and amines.A large number of volatiles identified in T.indicum and T.pseudohimalayense are reported here for the first time for these truffles.While more than 50%of identified VOCs were produced by both truffle species,considerable differences were present in the aroma profiles of fruiting bodies collected at various maturation stages,revealing a dynamic pattern in the biosynthesis of VOCs.Furthermore,truffles of different provenance had distinct proportions of volatile constituents,suggesting that,besides genetic factors,edaphic and microclimatic conditions influence the synthesis of VOCs in a complex manner.
