Edible mushroom proteins are the promising ones with the advantages of complete essential amino acid profile and multiple functional activities. To reinforce their applications in functional food development, this study comprehensively evaluated the physicochemical and functional properties of protein isolates from 5 mushroom species, i.e., Pleurotus eryngii (PEP), Pleurotus ostreatus (POP), Lentinula edodes (LEP), Flammulina velutipes (FVP) and Hypsizygus marmoreus (HMP). Results showed that PEP, LEP, FVP, POP and HMP exhibited better protein solubility (PS), water holding capacity (WHC), emulsifying capacity (EAI), and foaming capacity (FC) than those of soybean protein and pea protein isolates. PEP (51.95%) and POP (49.15%) had a higher amount of β-sheet structure. Principal component analysis and correlation analysis showed that the seven proteins could be divided into 3 clusters, and WHC, EAI and FC were significantly positively correlated with PS and β-sheet. The least gelation concentration of PEP (16%) and FVP (16%) at pH 6.0 and 7.0 was similar to PPI, and PEP showed better hardness, springiness and rheological properties than other proteins gels. Overall, our study showed that 5 edible mushroom proteins possessed excellent functionalities (except for gelling capacity), which provided novel insights on unexploited sources of mushroom proteins used as protein-based foods in the food industry.

Flammulina velutipes (F. velutipes) polysaccharides were modified by ultrasound at the rated power of 150 W and 900 W. The monosaccharide composition, ultraviolet-visible, and Fourier transform infrared spectral characteristics of F. velutipes polysaccharides (FVP) and their ultrasonic modification products (U-FVPs) were determined. The protective effects of FVP and U-FVPs on human gastric mucosal cells GES-1 were confirmed for the first time. The mole ratios of glucose and galactose were decreased and the mole ratio of mannose was increased after ultrasonic modification. Compared with the original FVP and the FVP modified by ultrasound of 150 W (U-FVP1), the FVP modified by ultrasound of 900 W (U-FVP2) could better prevent ethanol-induced damage to GES-1 cells. With increasing ultrasound intensity, the protective effect of FVPs on GES-1 cells was significantly enhanced by more effective prevention of intracellular reactive oxygen species (ROS) production and more promotion of expression of triglyceride factor 2 (TFF2), prostaglandin E2 (PGE2), epidermal growth factor (EGF), and transforming growth factor β1 (TGF-β1) mRNA. The ultrasonic modification might be an effective way to develop novel F. velutipes polysaccharides that could effectively resist the gastric injury caused by excessive alcohol consumption.

Auricularia polytricha possesses hypolipidemic effects and decreases lipid accumulation, leading to potential food additives for functional food processing. In this research, we explored the potential effects of A. polytricha noodles on hyperlipidemia and gut microbiota dysbiosis, and elucidated their possible regulatory mechanisms on lipid metabolism in high-fat diet (HFD) mice. A. polytricha noodles treatment significantly (< 0.05) reduced body weight gain, hyperlipidemia and liver fat accumulation. Meanwhile, A. polytricha noodles decreased the levels of serum total cholesterol (TC), total triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) compared with the HFD group. Furthermore, A. polytricha noodles could enrich the diversity of gut microbiota by decreasing the ratio of Firmicutes to Bacteroidetes as well as the relative abundance of Deferribacteres and increased the relative abundance of Verrucomicrobia, which might contribute to the prevention of hyperlipidemia. This study indicated that A. polytricha noodles could modulate the gut microbiota and prevent hyperlipidemia and liver fat accumulation induced by HFD.