The diet is the main way by which lead enters and accumulates in the human body, causing damage to various systems such as the immune and metabolic systems. It has been demonstrated that selenium supplementation can significantly alleviate the harm of lead exposure to the body. In this study, speciation of selenium in selenium-enriched protein from Pleurotus eryngii (SePEP) was investigated by high performance liquid chromatography-inductively coupled plasma mass spectrometry and the protein secondary structure of SePEP was analyzed by Fourier transform infrared spectroscopy. The alleviative effect of in vitro digested SePEP was evaluated on Pb²⁺-induced cytotoxicity in RAW264.7 cells. The results showed that the selenium content of SePEP was (360.64 ± 3.11) mg/kg, and the main species of selenium included selenomethionine (SeMet, (48.04 ± 0.64)%), selenocystine (SeCys₂, (31.91 ± 0.51)%), and methylselenocysteine (MeSeCys, (14.65 ± 0.36)%). The addition of selenium significantly promoted the formation of amino acids and changed protein structures, resulting in an increase in α-helix structure from (20.30 ± 0.87)% to (25.00 ± 1.60)%, and a decrease in random coil content from (20.38 ± 0.84)% to (13.85 ± 1.66)%. Moreover, the contents of total sulfhydryl and disulfide bonds and surface hydrophobicity were significantly increased (P < 0.05). After adding digested SePEP, the viability of RAW264.7 cells treated with Pb²⁺ was significantly increased from approximately 50% to (76.95 ± 6.95)%, the release amount of lactate dehydrogenase in the culture medium was decreased by 57.45%, and the release of three pro-inflammatory cytokines: interleukin (IL)-6, IL-8 and tumor necrosis factor α was significantly inhibited (P < 0.05), indicating that SePEP digestion products could alleviate Pb²⁺ exposure-induced damage in RAW264.7 cells. These results of this study can provide a basis for the development of safe and effective selenium-enriched protein-based foods for alleviating lead toxicity.

A composite beverage was made from Hericium erinaceus and yam. The effects of pasteurization, hight-emperature sterilization and cold plasma sterilization on the in vitro antioxidant activity, volatile flavor composition and storage quality of the beverage were compared. The shelf-life at 4 ℃ was predicted. The results showed that the in vitro antioxidant activity of beverage processed with the three sterilization methods followed a decreasing order: cold plasma sterilization > pasteurization > high-temperature sterilization. The beverage processed with cold plasma sterilized had stronger fruity, woody and mushroom-like flavors but lighter malt- and butter-like flavors. Cold plasma sterilization caused minimum quality loss. During the shelf-life, the beverage had good color and high sensory scores. The shelf-life was 68 days at 4 ℃ compared to 137 days with pasteurization and high-temperature sterilization. The application of cold plasma sterilization to the composite beverage expands the application scope of the novel sterilization technology and provides technical support for the deep processing of H. erinaceus and yam.

Extensive elucidations focusing on the efficient health promoting properties and high nutritional values of mushrooms have been expanded dynamically from the past few decades. Due to its high quality of proteins, polysaccharides, unsaturated fatty acids, mineral substances, triterpenes sterols and secondary metabolites, mushrooms have always been appreciated for their vital role in protecting and curing various health problems, such as immunodeficiency, cancer, inflammation, hypertension, hyperlipidemia, hypercholesterolemia and obesity. Moreover, investigations in recent years have revealed the correlations between the health-promoting benefits and gut microbiota regulating effects induced by the mushrooms intake. Researches on the immense role in the nutritional and health benefits displayed by mushrooms have become an emergent task to study. The present article overviewed and compiled the latest information correlated to the health benefits and underlying functional mechanisms of mushroom nutraceuticals, and concluded that the supplementation of mushrooms as a dietary composition could become a natural adjuvant for the prevention and treatment of several health diseases.