Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/33161 |
Resumo: | Shiitake is an important edible and medicinal mushroom cultivated worldwide. Its cultivation involves a complex process of browning that precedes the primordia initiation. The present work through the evaluation of enzymes, lectin and β-glucan during the cultivation cycle of Lentinula edodes, the degradation of cellulose, hemicellulose and lignin, attempted to correlate these with mushroom yield. Strains UFLA-LE1, UFLA-LE2 and UFLA-LE6 consumed significantly more hemicelluloses than the other three strains with strain LE5 consuming significantly the most lignin of all six strains. Strains UFLA-LE4 and UFLA-LE6 were significantly the most productive. The laccase activity increased continuously until the end of the cultivation for all strains. Manganese peroxidase activities, except for UFLA-LE3, remained relatively stable. On the other hand, lignin peroxidase was the main lignin-modifying enzyme with much higher activity compared to laccase and manganese peroxidase. Tyrosinase activity was stable at an elevated level during the cultivation cycle, dramatically reaching the highest activity at the end of the cultivation period. The amounts of lectin and β-glucan varied greatly depending on the strain and the time of cultivation. Despite the many differences between strains in all evaluated parameters no direct association to the browning process was observed. |
id |
UFLA_f344a9bf959eeb6c7a38bc4dd6ad2edd |
---|---|
oai_identifier_str |
oai:localhost:1/33161 |
network_acronym_str |
UFLA |
network_name_str |
Repositório Institucional da UFLA |
repository_id_str |
|
spelling |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) PeglerShiitakeLectinEnzymesβ-glucanShiitake is an important edible and medicinal mushroom cultivated worldwide. Its cultivation involves a complex process of browning that precedes the primordia initiation. The present work through the evaluation of enzymes, lectin and β-glucan during the cultivation cycle of Lentinula edodes, the degradation of cellulose, hemicellulose and lignin, attempted to correlate these with mushroom yield. Strains UFLA-LE1, UFLA-LE2 and UFLA-LE6 consumed significantly more hemicelluloses than the other three strains with strain LE5 consuming significantly the most lignin of all six strains. Strains UFLA-LE4 and UFLA-LE6 were significantly the most productive. The laccase activity increased continuously until the end of the cultivation for all strains. Manganese peroxidase activities, except for UFLA-LE3, remained relatively stable. On the other hand, lignin peroxidase was the main lignin-modifying enzyme with much higher activity compared to laccase and manganese peroxidase. Tyrosinase activity was stable at an elevated level during the cultivation cycle, dramatically reaching the highest activity at the end of the cultivation period. The amounts of lectin and β-glucan varied greatly depending on the strain and the time of cultivation. Despite the many differences between strains in all evaluated parameters no direct association to the browning process was observed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)2019-03-08T20:29:51Z2019-03-08T20:29:51Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSOUSA, M. A. de C. et al. Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler. Food Science and Technology, Campinas, p.1-7, 2018. DOI: http://dx.doi.org/10.1590/fst.38517. Ahead of print.http://repositorio.ufla.br/jspui/handle/1/33161Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessSousa, Maiara Andrade de CarvalhoCosta, Lívia Martinez Abreu SoaresPereira, Thiago SouzaZied, Diego CunhaRinker, Danny LeeDias, Eustáquio Souzaeng2019-03-25T16:33:14Zoai:localhost:1/33161Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-03-25T16:33:14Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
title |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
spellingShingle |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler Sousa, Maiara Andrade de Carvalho Shiitake Lectin Enzymes β-glucan |
title_short |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
title_full |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
title_fullStr |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
title_full_unstemmed |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
title_sort |
Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler |
author |
Sousa, Maiara Andrade de Carvalho |
author_facet |
Sousa, Maiara Andrade de Carvalho Costa, Lívia Martinez Abreu Soares Pereira, Thiago Souza Zied, Diego Cunha Rinker, Danny Lee Dias, Eustáquio Souza |
author_role |
author |
author2 |
Costa, Lívia Martinez Abreu Soares Pereira, Thiago Souza Zied, Diego Cunha Rinker, Danny Lee Dias, Eustáquio Souza |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Sousa, Maiara Andrade de Carvalho Costa, Lívia Martinez Abreu Soares Pereira, Thiago Souza Zied, Diego Cunha Rinker, Danny Lee Dias, Eustáquio Souza |
dc.subject.por.fl_str_mv |
Shiitake Lectin Enzymes β-glucan |
topic |
Shiitake Lectin Enzymes β-glucan |
description |
Shiitake is an important edible and medicinal mushroom cultivated worldwide. Its cultivation involves a complex process of browning that precedes the primordia initiation. The present work through the evaluation of enzymes, lectin and β-glucan during the cultivation cycle of Lentinula edodes, the degradation of cellulose, hemicellulose and lignin, attempted to correlate these with mushroom yield. Strains UFLA-LE1, UFLA-LE2 and UFLA-LE6 consumed significantly more hemicelluloses than the other three strains with strain LE5 consuming significantly the most lignin of all six strains. Strains UFLA-LE4 and UFLA-LE6 were significantly the most productive. The laccase activity increased continuously until the end of the cultivation for all strains. Manganese peroxidase activities, except for UFLA-LE3, remained relatively stable. On the other hand, lignin peroxidase was the main lignin-modifying enzyme with much higher activity compared to laccase and manganese peroxidase. Tyrosinase activity was stable at an elevated level during the cultivation cycle, dramatically reaching the highest activity at the end of the cultivation period. The amounts of lectin and β-glucan varied greatly depending on the strain and the time of cultivation. Despite the many differences between strains in all evaluated parameters no direct association to the browning process was observed. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2019-03-08T20:29:51Z 2019-03-08T20:29:51Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SOUSA, M. A. de C. et al. Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler. Food Science and Technology, Campinas, p.1-7, 2018. DOI: http://dx.doi.org/10.1590/fst.38517. Ahead of print. http://repositorio.ufla.br/jspui/handle/1/33161 |
identifier_str_mv |
SOUSA, M. A. de C. et al. Enzyme activity and biochemical changes during production of Lentinula edodes (Berk.) Pegler. Food Science and Technology, Campinas, p.1-7, 2018. DOI: http://dx.doi.org/10.1590/fst.38517. Ahead of print. |
url |
http://repositorio.ufla.br/jspui/handle/1/33161 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
dc.source.none.fl_str_mv |
Food Science and Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835142016729088 |