Lab Profile

It mainly carries out the research on the important commonalities and key technologies such as the development of new germplasm resources of edible and medicinal mushroom, quality control and efficient extraction of active ingredients, as well as strategic new technologies and high-tech research, realizes the seamless link between laboratory research, pilot scale-up and transformation and promotion of achievements of edible and medicinal mushroom, and provides theoretical basis and powerful technology support for the development of modern edible and medicinal mushroom technology and industrial development.

The main research contents are as follows:

Task 1: Study and Evaluation of Active Components of Edible Mushroom

Using the combined techniques such as GC-MS, LC-MS, NMR, X ray scattering, hyperspectral technology, gel transmission spectrum, infrared and Raman spectroscopy, laser confocal microscopy and fluorescence spectroscopy, we studied the characteristic flavor, nutrition and functional factors of edible and medicinal mushroom from molecular structure, molecular group, spatial conformation, nano micro structure, and other multi-scale structures, to establish characteristic edible mushroom fingerprints and basic database. Study the metabolic pathways of polysaccharides, oligosaccharides, polypeptides, oligopeptides, triterpenoids and flavonoids in different mushroom, and their effects on intestinal flora structure and intestinal physiological effects by using intestinal microbial macrogenomics, nutritional metabolomics and functional bioinformatics analysis techniques. To clarify the effects of functional components in edible mushroom on intestinal microorganisms and host immunity, and establish a new technology for evaluating the active components of mushroom.

Task 2: Study on Efficient Green Preparation Technology of Active Ingredients In Mushroom

Studies the active ingredients of mushroom, and the high-efficient preparation technologies such as ultrasound-assisted extraction, enzymatic extraction, membrane separation, freeze-drying, etc. To prepare natural products with potential application value (anti-tumor, anti-infection, regulating intestinal flora, etc.). High-throughput screening of active ingredients of mushroom targeting various important diseases is carried out in order to discover the potential products, which has potential nutritional components or pharmaceutical intermediates with disease prevention value and independent intellectual property rights. Research on comprehensive utilization technology of mushroom processing by-products. On this basis, the extraction process with high efficiency and low cost was further established, and the large-scale production demonstration will be carried out.

Task 3: Functional Food Research and Development and Industrial Processing

According to the processing characteristics and flavor characteristics of different edible and medicinal mushroom, high value-added products will be developed to extend the industrial chain of edible and medicinal mushroom. Explore and develop functional foods with good antioxidant, hypoglycemic, hypolipidemic and immune regulation functions by compounding different functional components of edible and medicinal mushroom. Research and develop natural seasonings made from edible and medicinal mushroom. Establishment of demonstration production line for functional food industrialization and formulation of product quality standards and technical regulations.