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.

This study aimed to investigate the antibacterial properties and mechanisms of a high-voltage static electric field (HVEF) in Acinetobacter johnsonii, which were assessed from the perspective of biochemical properties and stress-related genes. The time/voltage-kill assays and growth curves showed that an HVEF decreased the number of bacteria and OD600 values. In addition, HVEF treatment caused the leakage of cell contents (nucleic acids and proteins), increased the electrical conductivity and amounts of reactive oxygen substances (ROS) (16.88 fold), and decreased the activity of Na+ K+-ATPase in A. johnsonii. Moreover, the changes in the expression levels of genes involved in oxidative stress and DNA damage in the treated A. johnsonii cells suggested that HVEF treatment could induce oxidative stress and DNA sub-damage. This study will provide useful information for the development and application of an HVEF in food safety.

To get activated fractions, the ethanol extract (EE) of Hericium erinaceus was liquid-liquid fractionated to get petroleum ether fraction (PEF), chloroform fraction (CF)，ethyl acetate fraction (EAF) and n-butanol fraction (NF). The total phenol content (TPC) and flavonoid content (TFC) in the fractions were determined, and the phenolic compounds were characterized and quantitated using ultra performance liquid chromatography-electro spray ionization-mass spectrometry (UPLC-ESI-MS). Meanwhile, in vitro antioxidant and antihyperglycemic activities of extracts were evaluated respectively based on DPPH and ABTS radicals scavenging abilities, and α-amylase and α-glucosidase inhibitory abilities. Finally, the inhibition modes of extracts on α-amylase and α-glucosidase were detected by kinetic assay. The results showed that both the TPC and TFC, and the contents of phenolic compound in extracts were different. EAF contained the highest contents of both TPC and TFC, and exhibited strongest inhibitory effects on α-amylase and α-glucosidase with IC50 values of 0.47 ± 0.02 and 0.75 ± 0.09 mg/mL, respectively. However, CF showed highest scavenging abilities on DPPH and ABTS radical with IC50 values of 2.30 ± 0.12 and 1.72 ± 0.06 mg/mL, respectively. Correlation analysis showed that the highest antihyperglycemic ability of EAF may be related to ferulic acid, while cinnamic acid may be responsible for the high antioxidant ability of CF. Furthermore, all fractions were found to exert inhibition on α-amylase and α-glucosidase in the mixed-type and competitive manners, respectively. Overall, these results suggested H. erinaceus hold a potential effect on antihyperglycemic an