To address the issue of the poor mechanical properties and limited functionality of sodium alginate (Alg) gels, a composite hydrogel SCAP/Alg/Ca2+ that uses Alg and Schizophyllum commune alkali-soluble polysaccharide (SCAP) as substrates was prepared by induction of Ca2+. The gelation mechanism and the effects of SCAP addition amounts on the characteristics and antioxidant activity of the composite hydrogel were investigated. The results showed that the SCAP/Alg/Ca2+ composite hydrogel could be formed by the interactions of ionic bonds, hydrogen bonds and hydrophobic force. The composite hydrogel exhibited a highly ordered porous network structure with the addition of SCAP and Ca2+. When the SCAP addition amount was 3%, the water holding capacity of the composite hydrogel achieved 87.32%. At pH7.4, its swelling ratios were 45.56% (wet) and 2479.82% (freeze-dried), respectively. Rheological analysis revealed a significant enhancement in the storage modulus, increasing from 455.33 Pa for pure Alg hydrogel to 17768.56 Pa for the composite hydrogel, indicating improved rheological properties. The incorporation of SCAP and Ca2+ did not affect the thermal stability of the composite hydrogel but effectively enhanced its antioxidant capacity. The scavenging rate of DPPH free radicals increased from 6.95% for pure Alg to 26.65%, while the scavenging rates of ABTS+ and hydroxyl free radicals also improved by approximately 10%. Furthermore, the SCAP/Alg/Ca2+ composite hydrogel may also exhibit pH-responsiveness, maintaining structural integrity in gastric fluid while undergoing rapid degradation in intestinal fluid. The findings of this study provide a scientific basis and theoretical foundation for the biomedical carrier application of SCAP/Alg/Ca2+ composite hydrogels.

In this study, the effects of vacuum pre-cooling combined with N2 treatment (3, 6, and 12 h) on the shelf life, browning and softening of fresh Stropharia rugosoannulata were investigated for 12 days. The N2 treated with 6 h had more effective preservation for the color and texture of S. rugosoannulata than those of 3 and 12 h. The preventive effect can be attributed to the inhibition of cellulase, chitinase, and glucoamylase activities, decreased the accumulation of malondialdehyde, and maintained the levels of polyphenols, cellulose, and chitin. The inhibition mechanism might be associated with the induction of the mitogen-activated protein kinase signal pathway, fatty acid, and amino acid metabolism by transcriptome analysis. Our results suggested that the vacuum pre-cooling combined with N2 treatment was recommended for the preservation of S. rugosoannulata.

The effects of chitosan‑calcium (CTSCa) coating on the physiological characteristics and browning of fresh Stropharia rugosoannulata were investigated. The 0.5 % CTS-Ca coating reduced the weight loss rate, opening rate, and browning of mushrooms. CTS-Ca could decrease the contents of total phenols and the activities of enzymes associated with enzymatic browning, increase the activities of antioxidant enzymes, and reduce the production of malondialdehyde, a product of membrane lipid metabolism. Based on transcriptomic analysis, CTS-Ca treatment down-regulated the expression of genes on the chorismate/tyrosine pathway to inhibit the synthesis of phenolic substrates and tyrosinase activity, up-regulated the three energy metabolism pathways of glycolysis, TCA cycle, and oxidative phosphorylation to maintain the integrity of the cell membrane, increased the expression of catalase and superoxide dismutase genes to scavenge ROS. Our results would provide a simple and practical preservation solution for S. rugosoannulata during the postharvest storage.

Intelligent indicator labels offer significant potential for real-time shelf-life assessment and quality preservation during perishable food logistics. This study developed a novel bromocresol green-alizarin (BGA) indicatorembedded polyvinyl alcohol (PVA)/pectin (P) composite film for visual freshness monitoring of Lentinula edodes (shiitake mushrooms). The performance of the films was evaluated based on parameters including thickness, puncture resistance, opacity, moisture content, water solubility, and water vapor permeability. The optimal PVA/P mass ratio of 3:1 in films was determined through a fuzzy comprehensive evaluation, which effectively balanced mechanical strength, water sensitivity, and optical barrier properties. Fourier-transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) confirmed that BGA incorporation strengthened intermolecular interactions within the polymer matrix, resulting in superior thermal and color stability. For freshness evaluation, the BGA-3 (the ratio of BG:A=1:3) indicator label displayed distinct color transitions from green (pH 7.0) to yellow-green (pH approximate to 5.0) and finally to orange (pH approximate to 4.0), corresponding precisely to the freshness stages of L. edodes. Notably, the total color difference (Delta E) of the BGA-3 label showed significant correlations with the accumulated COQ concentration within the package and key mushroom quality parameters, including sensory evaluation, total aerobic plate counts, weight loss, hardness, and respiration intensity. The colorimetric response was directly triggered by COQ-induced pH changes. This intelligent film provides a convenient, non-destructive method for real-time mushroom quality monitoring, demonstrating high application potential within the fresh produce supply chain.

This study investigated the effects of different cooking methods and durations on the contents and activities of bioactive compounds in shiitake mushroom digested in vitro in simulated gastrointestinal juices.The contents of total phenols,total flavonoids,crude polysaccharide and eritadenine in steamed,boiled,air fried,or roasted mushroom digested in vitro in simulated gastrointestinal juices were determined,as well as their in vitro antioxidant,hypolipidemic and hypoglycemic activities.Furthermore,the correlation between the contents of bioactive compounds and the in vitro activities of the digests was analyzed.The results showed that compared with steaming,boiling,and air frying,roasting was more conducive to the retention of the four bioactive substances in shiitake mushroom.The contents of total phenols,total flavonoids and crude polysaccharides in the sample roasted for 5 minutes and the content of eritadenine in the sample roasted for 15 minutes were the highest,which were(222.13±3.57)mg/g,(4.49±0.06)mg/g,(5.57±0.28)g/100 g and(551.31±3.76)mg/100 g,respectively.After in vitro gastrointestinal digestion,the release of bioactive compounds from roasted mushroom was the highest,followed by air fried mushroom.The release of total flavonoids decreased with roasting time,while the release of all other bioactive substances had no significant correlation with cooking time.The in vitro activity of the simulated intestinal digest of steamed mushroom was the highest.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity of the in vitro intestinal digest of shiitake mushroom steamed for 20 minutes and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical cation scavenging capacity of the in vitro intestinal digest of shiitake mushroom steamed for 10 minutes were the highest(P<0.05),which were(88.74±0.34)%and(50.39±0.07)%,respectively.However,there was no significant difference(P>0.05)in the α-glucosidase inhibitory activity of the intestinal digests of shiitake mushroom cooked by different methods.The highest pancreatic lipase inhibitory activity of(49.42±2.32)%was found in the intestinal digest of shiitake mushroom steamed for 10 minutes(P>0.05).The results of correlation analysis showed that the α-glucosidase inhibitory activity of the gastric digest was significantly positively correlated with the contents of total phenols(P<0.01)and eritadenine(P<0.05),while the ABTS radical cation scavenging capacity was significantly positively correlated with the contents of total phenols(P<0.05)and crude polysaccharides(P<0.01).The pancreatic lipase inhibitory activity of the intestinal digest was significantly negatively correlated with the contents of all four bioactive substances(P<0.01).In summary,roasting was more conducive to the retention and digestive release of bioactive substances,while steaming was more conducive to improving the in vitro activity of simulated digested shiitake mushroom.This study provides guidance for the scientific and rational processing of shiitake mushroom.

Diet-induced metabolic disorder is a global health concern, and bioactive polysaccharides have been shown to mitigate metabolic disorder by modifying gut microbiota. Polysaccharides from Schizophyllum commune have shown excellent anti-obesity effects, but the specific regulatory mechanisms remain unclear. Herein, we reported that SCP could effectively inhibit 3 T3-L1 preadipocyte differentiation in vitro and supplementation with SCP alleviated obesity in HFD-fed mice. SCP treatment significantly enriched Faecalibaculum rodentium and ILA and increased the expression levels of several lipid metabolism-related genes including AMPKα, PGC-1α and PPARγ. The anti-obesogenic effects of SCP can be transferred by FMT. SCP supplementation and FMT significantly increased the ILA levels in serum and feces. Moreover, FMT significantly increased the levels of miR-144-5p, miR-142a-5p and miR-150-5p; these miRNAs were enriched in the phosphatidylinositol signaling pathway and were positively correlated with the content of ILA. The lipogenesis-related gene Nr2F6 was coregulated by the above miRNAs, and its expression level significantly increased in FMT mice. These results indicate that SCP ameliorates diet-induced obesity by increasing the abundance of F. rodentium and ILA as well as the expression levels of certain miRNAs. Our study may provide a new reference for understanding the anti-obesogenic effects of natural polysaccharides.

In this study, the effects of hot air, heat pump, vacuum, and freeze drying on the physicochemical characteristics and bioactivities of polysaccharides from Schizophyllum commune (SPG) were evaluated. The undried wet sample (WSPG) was included in several basic physicochemical measurements as a reference. Compared with the dried samples, WSPG showed lower total sugar content and poorer solubility. Among the dried products, freeze-dried SPG (FSPG) had the highest sugar content (46.07 %) and superior solubility. It also had a relatively uniform molecular weight (Mw) distribution and a porous, honeycomb-like structure. Moreover, compared with the other samples, heat pump dried SPG (PSPG) showed the strongest DPPH radical scavenging activity, while vacuum dried SPG (VSPG) showed slightly better thermal stability and relatively high reducing, whereas WSPG exhibited comparatively weaker antioxidant activity. The results of gut microbiota fermentation experiments revealed that supplementation with all the SPG samples significantly increased the abundance of beneficial bacteria, such as unclassified g Parabacteroides, Enterococcus faecalis, Lactobacillus murinus and Bacteroides fragilis, compared with those in the CON group. Among different samples, hot air dried SPG (HSPG) and VSPG resulted in the greatest enrichment of unclassified g Parabacteroides, indicating stronger microbiota-modulating effects. Overall, FSPG best preserved the structural integrity of SPGs, whereas HSPG and VSPG were more effective at promoting the growth of unclassified g Parabacteroides. Therefore, from the perspectives of energy conservation and the bioactivities of polysaccharides, vacuum drying may be a preferable drying method for S. commune polysaccharides production.

Different extraction solvents significantly influence the properties and bioactivity of polysaccharides. In this study, water- and alkaline-extracted polysaccharides from Schizophyllum commune (SPW and SPA) were prepared using an ultrasonic-assisted method, and their physicochemical properties and anti-obesity activities were compared. SPA had a significantly higher extraction yield (15.86 %), Mw (220.86 kDa) and glucose/mannose molar ratio (26.54:1) than SPW (with values of 8.95 %, 23.86 kDa and 4.49:1, respectively), whereas SPW showed better thermal stability and in vitro antioxidant activity than SPA. Both SPW and SPA supplementation effectively mitigated weight gain, reduced hepatic damage, improved lipid metabolism and intestinal barrier function, and reversed gut dysbiosis in mice. However, SPW showed better anti-obesity effects than SPA, which may stem from its lower Mw and ability to promote the proliferation of Ligilactobacillus murinus and Romboutsia ileals. These results showed that SPW has the potential to be a functional food additive for obesity management.

BACKGROUND:Schizophyllum commune is a traditional edible and medicinal mushroom that has been successfully artificially cultivated in China. Polysaccharides from S. commune have attracted much attention because of their bioactivity. The present study aimed to investigate the physicochemical, gastrointestinal digestion and probiotic growth promoting properties of water extracted polysaccharides (WSP) and alkali extracted polysaccharides (WSP) from S. commune. RESULTS:The extraction rates and the total sugar contents of WSP and ASP were 11.97% and 14.36% and 57.71 g kg-1 and 52.34 g kg-1, respectively. The main monosaccharides of WSP are glucose and mannose, whereas glucose, mannose and galacturonic acid are the main monosaccharides of ASP. Although the molecular weight of WSP is greater than that of ASP, both WSP and ASP show the typical absorption peaks of polysaccharides and a triple helix structure. WSP shows a coarse granular microstructure, whereas ASP presents a dense porous microstructure. Moreover, WSP shows typical Newtonian fluid behavior, whereas ASP exhibits typical non-Newtonian fluid behavior. WSP presents better thermal stability and antioxidant properties than that of ASP. Both WSP and ASP have good hydrolysis resistance in vitro simulated digestion, but ASP shows better hydrolysis resistance. Both WSP and ASP can promote the growth of probiotic, but the promoting growth effect depends on the strain of the probiotic. CONCLUSION:In sum, WSP shows better physicochemical properties, but ASP has more potential to be an excellent prebiotic. © 2025 Society of Chemical Industry.

In order to investigate the effect of ABP(Agaricus bisporus powder)on the physicochemical properties of yogurt,ABP with different mass fractions(0.0％,1.5％,3.0％,4.5％,6.0％and 7.5％)was added to yogurt while using yogurt as the raw material,and the rheological and textural properties of yogurt were investigated at different ABP additions.The findings demonstrated that with the addition of ABP at 1.5％,the dynamic viscoelasticity,apparent viscosity,consistency,hardness,and cohesiveness of yogurt were decreased compared with the control group,while the dynamic viscoelasticity,apparent viscosity,consistency,hardness and cohesiveness of yogurt increased with a higher addition of ABP at over 1.5％.Moreover,the scanning electron microscopy results suggested that yogurt with ABP addition at 0.0％and 1.5％showed casein fibrillar network structure with more voids,and with the increase of ABP addition,the voids in the fibrous network were gradually filled by ABP particles,thus forming a dense and continuous spatial structure,which ultimately enhanced the hardness,consistency,and stability of the yogurt.According to the comprehensive analysis,the addition of ABP at 1.5％～3.0％will result in better rheological and textural properties of yogurt.In conclusion,these findings could provide theoretical and data support for the research and development of Agaricus bisporus-flavored dairy products.

To investigate the effects of three circulation methods including normal temperature,cold chain,and broken cold chain on the flavor substances of fresh Lentinula edodes before and after storage and transportation,the changing trends of volatile flavor compounds and taste components of L.edodes during simulated transportation under the three temperature conditions were analyzed using an electronic nose,gas chromatography-ion mobility spectrometry(GC-IMS),an electronic tongue,high performance liquid chromatography(HPLC),and an automatic amino acid analyzer.The results showed that electronic nose was able to quickly distinguish between the aroma characteristics of L.edodes under different simulated temperature conditions.In total,55 volatile compounds were detected by GC-IMS,including 16 alcohols,10 aldehydes,8 terpenes,6 ketones,4 esters,and 11 other compounds.The electronic tongue revealed differences in the sourness,bitterness,astringency,umami,richness,and saltiness among early storage and transportation(control),simulated normal temperature logistics(NTL),simulated cold chain logistics(CCL),and simulated broken chain logistics(BCL),with the CCL group being characterized by moderate sourness and prominent umami.In the NTL,CCL,and BCL groups,the total amounts of free umami amino acids were 90.82,81.83,and 84.31 mg/g,respectively,and the 5'-nucleotide contents were 122.99,107.42,and 118.27 μg/g,respectively.Among them,the volatile flavor compounds and taste components in the CCL group were most similar to those in the control group,indicating that consistent low-temperature conditions are helpful for preserving the flavor quality of L.edodes during storage and transportation.In contrast,the BCL group,which experienced temperature fluctuations during both storage and transportation,exhibited slightly lower flavor quality than did the CCL group due to the negative impact on the flavor compounds before entering the shelf life.In conclusion,in the post-harvest circulation process of L.edodes,cold-chain transportation is needed to minimize quality deterioration caused by temperature fluctuations during storage and transportation.The results provide valuable insights for improving the cold chain distribution system for L.edodes.

Edible mushrooms are prone to deteriorate during storage. A Single chitosan film or coating has limitations in preservation. Therefore, this article focused on the improvement of modified chitosan-based films and coatings on properties related to storage quality of edible mushrooms (e.g.: safety, barrier, mechanical, antioxidant and antibacterial properties). Besides, the application of chitosan-based materials in the preservation of mushrooms was also discussed. The modified chitosan film and coating can slow down the respiration of mushrooms, inhibit the growth of microorganisms, protect antioxidant compositions, and regulate the activity of related enzymes, thus improving the quality and prolonging the shelf life of mushrooms. Meanwhile, the added ingredients improve the water and gas barrier properties of chitosan through volume and group occupation, and reduce the light transmittance of chitosan through light transmission, scattering and absorption. Essential oils and polyphenolic compounds had a better enhancement of antioxidant and antimicrobial properties of chitosan.

In order to investigate the effects of different doses of 60Co-y-ray irradiation on rice,this experiment employed a texture analyzer,a rapid viscosity analyzer,a differential scanning calorimeter,a rheometer,an X-ray diffractometer,and a Fourier transform infrared spectrometer to characterize the eating quality of rice and the physicochemical properties and structure of rice starch.The results indicated that as irradiation dose increased,the water absorption and volumetric expansion of rice during cooking,and the pH,dissolved solid content and iodine blue value of rice broth fell significantly(P＜0.05).High doses of irradiation resulted in a noticeable increase in the total color difference(△E)of rice compared with that before irradiation,and a △E of 12.53 was obtained at 10 kGy,indicating a significant color change.Also,the irradiation notably affected the hardness of cooked rice.The peak viscosity,setback value,and gelatinization enthalpy of rice starch decreased significantly(P＜0.05)with the increase in irradiation dose;the irradiation also reduced the rigidity,elasticity,relative crystallinity and orderliness of rice starch,with the crystallinity being decreased from 23.68％to 15.69％.The measurement results of cooking indicators,rice soup properties,△E,and texture characteristics indicate that higher irradiation doses reduced the edible quality of rice.Moreover,the contents of slowly digestible starch and resistant starch in irradiated rice starch increased,with the latter being increased to 20.22％after irradiation treatment at 4 kGy.Compared with the unirradiated control,the irradiation reduced the hydrolysis rate of starch.Overall,y-ray irradiation altered the crystalline structure of starch,thereby enhancing its pasting and rheological properties and inhibiting its digestibility,but rice is not suitable for high doses of irradiation treatment.This study provides theoretical guidance for the production of irradiated rice and its products,as well as for the modification of starch.

In this study, the effects of gamma-irradiation on the physicochemical and structure properties as well as the biological activities of Schizophyllum commune polysaccharides were investigated. The results demonstrated that the total carbohydrate content, solubility, fat binding ability and foaming capability of polysaccharides were increased with the increasing gamma-irradiation dose, while the average molecular weight of polysaccharides showed the contrary trend and it significantly decreased from 11.96 to 4.16 kDa. Mannose, glucose and xylose were the main monosaccharides of polysaccharides and gamma-irradiation treatment hardly changed monosaccharide composition, but significantly affected the molar ratio of monosaccharides. gamma-Irradiation treatment slightly improved the crystallinity of polysaccharides, and low-dose gamma-irradiation treatment (4 and 8 kGy) could increase the zeta potential thus improved the stability of polysaccharides solution. Moreover, gamma-irradiation treatment influenced the color and the surface topography of polysaccharides but had less impact on the triple helix structure. High dose gamma-irradiation treatment (8-16 kGy) decreased the thermal stability of polysaccharides as well as the scavenging activity of ABTS radicals. These findings provide valuable insights into the physicochemical modification of polysaccharides via the gamma-irradiation.

In this study, a highly branched glucomannan (SCP-1) from Schizophyllum commune fruiting body with good solubility was isolated, and its structural characteristics and antitumor properties were analyzed. The monosaccharides of SCP-1 were fucose, glucosamine hydrochloride, galactose, glucose and mannose with a relative molar ratio of 14:6:210:593:177, and the molecular weight (Mw) of SCP-1 was 15.1 kDa. SCP-1 showed a rough and dense surface, and it was aggregated to particles in distilled water, though it might have triple-helix conformation. The main backbone chain of SCP-1 was →[3)-β-D-Glcp-(1]3→3)-β-D-Glcp-(1→2)-α-D-Manp-(1→2)-α-D-Manp-(1→3)-α-D-Glcp-(1→ and three sides chains including α-D-Glcp-(1→[6)-β-D-Glcp-(1]2→, α-D-Glcp-(1→3)-α-D-Manp-(1→ and α-D-Glcp-(1→[6)-α-D-Galp-(1]3→ were linked with 1,6-glycosidic bond, which was significantly different with the schizophyllan isolated from the mycelia of S. commune. SCP-1 could significantly inhibit the growth of A549 cells, the inhibition rate reached 41.62 % and the percentage of cells in S phase increased from 27.17 % to 56.40 % (400 μg/mL, 48 h). Moreover, SCP-1 could induce cell apoptosis and the total apoptosis rate reached 28.13 %. SCP-1 exerted apoptosis inducing effect probably by reducing the expression ratio of Bcl-2/Bax and the p-PI3K, p-Akt and p-mTOR expression level. The results showed that SCP-1 might have the potential to act as an antitumor agent for lung cancer therapy.

The effects of different cooking methods (steaming, boiling, air frying, and oven baking) and cooking times (0, 5, 10, 15, and 20 min) on the bioactive components (total phenol, total flavonoid, crude polysaccharides, and eritadenine), color, texture, microstructure, and volatiles in shiitake mushrooms were investigated in this study. Steaming, boiling, and air frying for 5-20 min could decrease the contents of all the four bioactive components in the shiitake mushroom. However, oven baking for 5 min and 10 min showed the highest contents of total phenolics and total flavonoids, respectively. Moreover, the lowest losses of crude polysaccharides and eritadenine were observed for oven baking for 5 min and 15 min, respectively. The lightness of shiitake mushrooms was decreased by all treatments; however, steaming could keep a higher brightness compared with other methods. The microstructure was damaged by all cooking methods, especially air frying for 20 min. Meanwhile, steaming for 20 min decreased the hardness mostly, and there was no significant difference with air frying for 20 min. All cooking treatments decreased the complexity of the flavors and the relative contents of volatile compounds; the lowest contents were found when boiling for 5 min. From these results it can be seen that the physical, histological, and chemical features in shiitake mushroom were influenced by cooking methods and times. In addition, our results provide valuable information for the cooking and processing of shiitake mushrooms and other fungi.

To better determine how gamma irradiation (GI) improves abiotic stress resistance, a transcriptome analysis of postharvest L. edodes in response to 1.0 kGy GI was conducted, and further the underlying mechanism of GI in delaying quality deterioration over 20 d of cold storage was explored. The results suggested that GI was involved in multiple metabolic processes in irradiated postharvest L. edodes. In comparison with the control group, the GI group contained 430 differentially expressed genes, including 151 upregulated genes and 279 downregulated genes, which unveiled characteristic expression profiles and pathways. The genes involved in the pentose phosphate pathway were mainly upregulated and the expression level of the gene encoding deoxy-D-gluconate 3-dehydrogenase was 9.151-fold higher. In contrast, the genes related to other energy metabolism pathways were downregulated. Concurrently, GI inhibited the expression of genes associated with delta 9-fatty acid desaturase, ribosomes, and HSP20; thus, GI helped postpone the degradation of lipid components, suppress transcriptional metabolism and regulate the stress response. Additionally, the metabolic behavior of DNA repair induced by GI intensified by noticeable upregulation. These regulatory effects could play a potential and nonnegligible role in delaying the deterioration of L. edodes quality. The results provide new information on the regulatory mechanism of postharvest L. edodes when subjected to 1.0 kGy GI during cold storage.

以 7种不同纹理香菇为研究对象,5％乙醇溶液为提取溶剂,超声辅助提取得到香菇提取液,测定其中多糖、香菇嘌呤、总多酚和总黄酮含量.通过DPPH自由基和ABTS+自由基清除能力及胰脂肪酶活性抑制率比较不同纹理香菇提取液体外抗氧化活性和降血脂能力,最后通过目标活性物质含量与体外抗氧化和降血脂活性的相关性分析确定其中可能的关键活性物质.结果表明,不同纹理香菇提取液中目标活性物质含量、体外抗氧化及降血脂能力均有一定差异.板菇的总多酚、总黄酮、粗多糖和香菇嘌呤含量均最高,分别为 1.54、0.83、63.40 μg/mL和24.17 μg/mL,其DPPH自由基和ABTS+自由基清除率及胰脂肪酶抑制率也最高,分别为 88.20％、99.89％和 41.77％.相关性分析结果显示,不同纹理香菇提取液对DPPH自由基清除能力、胰脂肪酶抑制作用与香菇嘌呤的含量呈显著正相关.

The carbon source, an essential factor for submerged culture, affects fungal polysaccharides production, structures, and activities. This study investigated the impact of carbon sources, including glucose, fructose, sucrose, and mannose, on mycelial biomass and the production, structural characterization, and bioactivities of intracellular polysaccharides (IPS) produced by submerged culture of Auricularia auricula-judae. Results showed that mycelial biomass and IPS production varied with different carbon sources, where using glucose as the carbon source produced the highest mycelial biomass (17.22 ± 0.29 g/L) and IPS (1.62 ± 0.04 g/L). Additionally, carbon sources were found to affect the molecular weight (Mw) distributions, monosaccharide compositions, structural characterization, and activities of IPSs. IPS produced with glucose as the carbon source exhibited the best in vitro antioxidant activities and had the strongest protection against alloxan-damaged islet cells. Correlation analysis revealed that Mw correlated positively with mycelial biomass (r = 0.97) and IPS yield (r = 1.00), while IPS antioxidant activities correlated positively with Mw and negatively with mannose content; the protective activity of IPS was positively related to its reducing power. These findings indicate a critical structure-function relationship for IPS and lay the foundation for utilizing liquid-fermented A. aruicula-judae mycelia and the IPS in functional food production.

In this study, the influence of γ-irradiation with different dose (0, 4, 8, and 16 kGy) on chemical composition, physicochemical features and bioactivities of polysaccharides extracted from Lentinula edodes (LEP) were investigated. The carbohydrate content (from 59.47 to 70.96