Intraspecific and interspecific variations in the synonymous codon usage in mitochondrial genomes of 8 pleurotus strains

BMC Genomics, Год журнала: 2024, Номер 25(1)

Опубликована: Май 10, 2024

Abstract In this study, we investigated the codon bias of twelve mitochondrial core protein coding genes (PCGs) in eight Pleurotus strains, two which are from same species. The results revealed that codons all strains had a preference for ending A/T. Furthermore, correlation between base compositions and adaptation index (CAI), (CBI) frequency optimal (FOP) indices was also detected, implying influence composition on bias. P. ostreatus species were found to have differences various indicators. average effective number (ENC) PCGs be less than 35, indicating strong . neutrality plot analysis PR2-Bias further suggested natural selection plays an important role Additionally, six ten (ΔRSCU > 0.08 RSCU 1) identified with UGU ACU being most widely used Finally, based combined sequence value, genetic relationship different deduced, showing large variations them. This research has improved our understanding synonymous usage characteristics evolution fungal group.

Язык: Английский

---

Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense

Innovative Food Science & Emerging Technologies, Год журнала: 2025, Номер unknown, С. 103934 - 103934

Опубликована: Янв. 1, 2025

Язык: Английский

---

Revisiting fermented buckwheat: a comprehensive examination of strains, bioactivities, and applications

Critical Reviews in Food Science and Nutrition, Год журнала: 2025, Номер unknown, С. 1 - 22

Опубликована: Фев. 24, 2025

Buckwheat, a nutrient-rich pseudocereal, is known for its various biological properties, but antinutritional factors, such as phytic acid and tannins, can hinder nutrient absorption. Fermentation improves buckwheat's nutritional profile by enhancing bioactive compounds, increasing digestibility, reducing factors. This review comprehensively examines the effects of fermentation microbial strains on composition functional properties buckwheat, highlighting their impact health benefits potential applications in diverse food products. significantly boosts essential nutrients, including amino acids, vitamins, minerals, while factors like protease inhibitors. It also enhances antioxidant, antidiabetic, hypolipidemic, anti-inflammatory, gut microbiota-regulating properties. However, there are notable gaps research, limited understanding process control, heavy metal transformation, pathogenic microorganism during fermentation. Addressing these crucial optimizing ensuring safety fermented buckwheat industry. Overall, holds significant ingredient gluten-free foods, nondairy beverages, other health-promoting products that cater to specific dietary needs.

Язык: Английский

---

Biovalorization of Astragalus membranaceus var. mongholicus Stems by White Rot Fungi Under Solid-State Fermentation as Ruminant Feed

Agronomy, Год журнала: 2025, Номер 15(3), С. 650 - 650

Опубликована: Март 5, 2025

The value-added effect of white rot fungi on the feed Astragalus membranaceus var. mongholicus (AMM) stems was explored. All four types (Lentinus sajor-caju, Pleurotus ostreatus, Lentinula edodes, and Phanerodontia chrysosporium) reduced lignocellulose content in AMM stems, improved vitro dry matter digestibility (IVDMD), influenced activity lignocellulose-degrading enzymes. Lentinus sajor-caju chrysosporium exhibited superior effects lignin degradation IVDMD significantly altered non-volatile metabolites antioxidant capacity. fermentation resulted strongest compared to that other fungal treatments. fold change (FC) ratio (>100) sakuranetin, 2′,6′-Di-O-acetylononin, isoformononetin, artocarpin between chrysosporium. Among phenolic compounds, flavonoids play a key role activity, with 5,6-Dihydroxy-7-methoxyflavone showing strong correlation activity. This study provides valuable insights for utilizing stem waste context traditional Chinese medicine.

Язык: Английский

---

Effect of fermentation of edible mushroom on the nutrition of Pueraria lobata and coix seed beverage

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Апрель 25, 2025

Язык: Английский

---

Evaluation of Physicochemical Properties and Prebiotics Function of a Bioactive Pleurotus eryngii Aqueous Extract Powder Obtained by Spray Drying

Nutrients, Год журнала: 2024, Номер 16(11), С. 1555 - 1555

Опубликована: Май 21, 2024

A bioactive Pleurotus eryngii aqueous extract powder (SPAE) was obtained by spray drying and its performance in terms of physicochemical properties, vitro digestion, inflammatory factors, modulation the intestinal microbiota explored. The results indicated that SPAE exhibited a more uniform particle size distribution than P. polysaccharide (PEP). Meanwhile, typical absorption peak observed at 843 cm−1 FTIR spectra existence α-glycosidic bonds. higher antioxidant abilities superior resistance to digestion vitro. In addition, supplementation mice significantly reduced release factors promote inflammation, enhanced secretion anti-inflammatory sustained maximum production short-chain fatty acids (SCFAs). Additionally, it relative abundance SCFAs-producing Akkermansia Ruminococcus Clostridiides intestines mice. These show potential as novel material with prebiotic effects for food pharmaceutical industries.

Язык: Английский

---

Optimization of solid-state fermentation for protein enrichment in rice protein residue and corn germ powder using edible mushroom mycelium

Food & medicine homology., Год журнала: 2024, Номер 2(1), С. 9420047 - 9420047

Опубликована: Сен. 27, 2024

Язык: Английский

---