Selenium-rich black elfin mushroom strain yjz05 and application thereof

Abstract

The application belongs to the technical field of edible fungi, and discloses a selenium-rich black-skin chicken nest fungus strain YJZ05 and application thereof. The selenium-rich black-skin chicken nest fungus strain YJZ05 is preserved in the Guangdong Provincial Microbial Culture Collection Center on June 26, 2023, and the address of the preservation center is No. 59 Building, 5th Floor, Guangzhou Institute, 100 Middle Martyrs Road, Guangzhou, Guangdong, and the preservation number is GDMCC No: 63585; the taxonomic name of the strain is Lenzites betulae Hymenopellis raphanipes. Compared with the existing black-skin chicken nest fungus, the strain has strong antibacterial property, high yield and high selenium content in fruiting bodies, and is suitable for popularization and planting.

Description

Technical Field

[0001] This invention belongs to the field of edible fungi technology, specifically, it relates to a selenium-enriched black-skinned chicken mushroom strain YJZ05 and its application. Background Technology

[0002] Black-skinned chicken mushroom, scientific name: *Gymnocladus chinensis* Hymenopellis raphanipes (Berk.)RH Petersen, belonging to the order Agaricales and family Coralcidaceae, is also known as *Oodon ovalis*. Oudemansiella raphanipes Also known as long-rooted mushroom. Rich in protein, fat, carbohydrates, vitamins, trace elements, as well as fungal polysaccharides, triterpenoids, flammulin, alkaloids, taurine, folic acid, etc., its active ingredients have effects such as lowering blood pressure and promoting human cell growth. Its morphology, taste, quality, and methods of consumption are similar to *Termitomyces albuminosus*, making it a unique and rare edible fungus with high nutritional, medicinal, and economic value. Wild mushrooms command high prices. Selenium (Se) is an essential multifunctional biological nutrient element for organisms, and also a core component of glutathione peroxidase, selenoproteins, and some volatile selenium compounds, playing an important role in antioxidation, antitumor activity, and enhancing immunity. Large edible fungi such as oyster mushrooms, shiitake mushrooms, reishi mushrooms, and black-skinned chicken mushrooms have good Se accumulation and conversion capabilities, and can be developed into ideal selenium-enriched functional foods. As a popular type of mushroom in my country's market in recent years, black-skinned chicken mushroom is a hot spot for commercial cultivation of specialty edible fungi. However, there are very few high-quality varieties suitable for cultivation and production in various regions. In China, there is only one variety, 'Dewy Chicken Mushroom' (Sichuan Approval No. 2003009). Moreover, the quality of cultivated strains circulating in the market is uneven. Most strains have long cultivation cycles and poor resistance, resulting in unstable production, poor quality and economic benefits, which seriously restricts the industrial development of black-skinned chicken mushroom.

[0003] To address industry pain points such as the lack of new varieties, insufficient breeding of superior strains, and inadequate development of functional foods, this technology has discovered and systematically bred high-quality new strains. Summary of the Invention

[0004] To overcome the problems existing in the background art, the present invention provides a selenium-enriched black-skinned chicken mushroom strain YJZ05.

[0005] Another objective of this invention is to provide a selenium-enriched black-skinned chicken mushroom mycelium, obtained by culturing a selenium-enriched black-skinned chicken mushroom strain YJZ05.

[0006] The present invention also provides a selenium-enriched black-skinned chicken mushroom fruiting body, which is obtained by culturing a selenium-enriched black-skinned chicken mushroom strain YJZ05.

[0007] This invention also provides a selenium-enriched black-skinned chicken mushroom powder, which is obtained by drying and pulverizing the fruiting bodies of the selenium-enriched black-skinned chicken mushroom.

[0008] This invention also provides the application of selenium-enriched black-skinned chicken mushroom fruiting bodies in food processing.

[0009] The present invention also provides a food product containing selenium-enriched black-skinned chicken mushroom fruiting bodies.

[0010] This invention also provides the application of selenium-enriched black-skinned chicken mushroom fruiting bodies in the preparation of drugs to enhance human immunity.

[0011] The beneficial effects of this invention are:

[0012] 1. The YJZ05 strain described in this invention is produced through artificial cultivation, exhibiting high yield, strong resistance, and excellent quality.

[0013] 2. The bacterial powder prepared by the low-temperature ultrafine pulverization method of the YJZ05 strain of the present invention has good water-holding capacity and wetting and dispersing characteristics, and is suitable for processing and application.

[0014] 3. The new strain YJZ05 described in this invention exhibits good selenium accumulation and conversion capabilities, and the extracted selenoprotein has free radical scavenging activity, making it suitable for the development of functional foods. Attached Figure Description

[0015] Figure 1 These are morphological diagrams of the hyphae and fruiting bodies of strain YJZ05 in this invention;

[0016] Figure 2 This is a bar chart showing the hydration capacity and dispersibility of different edible fungi strains of mycelium powder in this invention;

[0017] Figure 3 This is a bar chart comparing the selenium content of different edible fungi strains in this invention;

[0018] Figure 4 This is a diagram showing the effect of bacterial powder selenoprotein on DPPH, ABTS and hydroxyl radicals in this invention. Detailed Implementation

[0019] To make the objectives, technical solutions, and beneficial effects of the present invention clearer, the preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings, so as to facilitate understanding by those skilled in the art.

[0020] Example 1: A selenium-enriched black-skinned chicken-of-the-woods mushroom strain YJZ05 was deposited at the Guangdong Provincial Microbial Culture Collection Center on June 26, 2023, at the address of Building 59, No. 100 Xianlie Middle Road, Guangzhou, Guangdong Province, with accession number GDMCC No: 63585. The taxonomic name of the strain is *Gymnocladus scabra*. Hymenopellis raphanipes.

[0021] 1. Characteristics of the new strain YJZ05

[0022] 1) Test strains

[0023] Relying on Yunnan's abundant wild mushroom resources, the inventor began collecting and evaluating wild strains of *Termitomyces albuminosus* in 2009. After the isolation and identification of the strains, the JYZ05 strain was obtained, which has uniform fruiting, stable characteristics, high yield, and good marketability. Then, using 'Dewdrop Chicken Mushroom' as a control, fruiting and comparison tests were carried out. The control strain 'Dewdrop Chicken Mushroom'—Sichuan Approved Bacteria 2003009—was obtained from the Microbiology Laboratory of the Institute of Soil and Fertilizer, Sichuan Academy of Agricultural Sciences, and is currently the main cultivated variety of its kind in China.

[0024] Table 1 Information on tested strains

[0025] 1 YJZ05 Yunjizong No. 5 Jinping area of ​​Pu'er, Yunnan Developed variety (GDMCC NO.63585) 2 CK Dew-covered Chicken Sichuan Sichuan Approved Bacteria 2003009

[0026] 2) Culture medium formulation and cultivation method

[0027] PDA solid medium: 200 g / L potato (boiled broth), 20 g / L glucose, 18 g / L agar, natural pH, 25℃, dark culture.

[0028] The culture medium formula for microbial cultivation is as follows: 52% broadleaf hardwood sawdust, 35% corn cob, 10% wheat bran, 2% soybean meal, and 1% gypsum powder, with a moisture content of 60%-65%. The culture medium formula can be adjusted appropriately according to local agricultural and forestry waste, but it must be ensured that it contains more than 50% hardwood sawdust rich in lignin.

[0029] Cultivation method: The cultivation method uses pre-grown substrate bags with soil covering for fruiting. General-purpose polyethylene plastic bags (16cm x 35cm) are used, each containing 550g of dry substrate and 1200g of wet substrate. For mycelium growth, the pH should be 5.5-6.5, room temperature 15-25℃, relative humidity 40%-60%, and cultured in the dark under ventilated conditions. After maturity, the bags are opened and covered with soil. The fruiting body growth temperature is controlled at 20-30℃, relative humidity at 75%-90%, CO2 concentration at 0.3%, and a temperature difference of approximately 8℃ is used to stimulate mycelium growth.

[0030] 2. Molecular biological identification

[0031] method:

[0032] Genomic DNA extraction: The bacterial strain was transferred into YPD culture dishes and incubated in the dark at 25°C for 6-8 days until the mycelium reached confluence. The mycelium was scraped off, ground in liquid nitrogen, and genomic DNA was extracted using the Biomiga (Fungal gDNA Isolation Kit). After passing electrophoresis, the tested strain was amplified using universal primers for fungal ITS.

[0033] ITS1 / 5'-TCCGTAGGTGAACCTGCGG-3',

[0034] ITS4 / 5'-TCCTCCGCTTATTGATATGC-3'.

[0035] PCR primer synthesis and sequencing of amplified products were performed by Qingke Biotechnology (Kunming). The ITS DNA sequence number of strain YJZ05 is shown in SEQ ID NO.1. The sequence was bidirectionally sequenced and spliced, and then aligned using BLAST in GenBank. The phylogenetic tree of the strain was constructed using the maximum similarity method of ITS sequences with Mega 6.0 software.

[0036] result:

[0037] Analysis using rDNA-ITS sequence alignment and ITS sequence maximum similarity methods showed that the six tested strains were similar to... H. raphanipes The (KX688240.1) ITS sequence showed extremely high homology, with a similarity exceeding 99%. Based on morphological identification and fruiting experiment results, the new strain YJZ05 was identified as *Gymnocladus chinensis*. Hymenopellis raphanipes It has a certain genetic distance from other tested strains.

[0038] 3. Resistance identification

[0039] Methods: Superior strains were obtained through primary and secondary screening, and resistance identification was carried out in accordance with the NY / T 1844-2010 standard [Liao Qin et al., 2010].

[0040] Results: Regional trials were conducted over two years from 2019 to 2020. Resistance identification results (Table 2) showed that the new strain YJZ05 exhibited low contamination rates throughout the entire cultivation and production period, including mycelial growth from the substrate and fruiting stages after opening the bags and covering with soil. Compared with the control, it showed stronger resistance to contamination. During the fruiting management period, the disease incidence rate was consistently low, demonstrating good disease resistance.

[0041] Table 2 Resistance Identification of New Strains

[0042]

[0043] 4. Characteristics of the strain

[0044] The colonies and fruiting bodies of the new strain YJZ05 are as follows: Figure 1 As shown, the hyphae are white and fluffy, with clamp connections and branching septa. The colony surface is neat, and the aerial hyphae are well-developed.

[0045] The new strain YJZ05 has a long, white stipe, a smooth, round cap, white and tender flesh, an upright shape, and a crisp texture. Its color and quality meet market demands, making it commercially viable and suitable for processing. It also exhibits good resistance and belongs to the medium-to-high temperature long-rooted mushroom variety. Compared with the Sichuan-approved strain 2003009 "Dewy Chicken Mushroom" as the control (CK), there were significant differences in fruiting body characteristics and agronomic traits (Table 3).

[0046] Table 3. Comparison of differences among new strains of Termitomyces albuminosus.

[0047] Substance birth Group-born, medium-large Solitary or clump-like, medium to large cap Initially shaped like a conical hat, it gradually flattens out; 3-15cm in diameter, light brown, round, with an umbilicated protrusion in the center; the surface is smooth, moist, and hairless. Initially conical in shape, it gradually flattens out; 8-16cm in diameter, brown, with wavy edges, and relatively thin; medium density of down. Mushroom meat Thickness 0.5-1.5cm, white Thickness 0.2-1.5cm, white fungal gills White, thin, relatively dense, and of unequal length. White, thin, relatively dense, and of unequal length. stipe 5-22cm long, 1-3cm in diameter, columnar or rod-shaped, white, moderately hard 6-20cm long, 1-3.5cm in diameter, spindle-shaped or rod-shaped, variable in shape, grayish-brown, fibrous, relatively soft Fruiting period (d) 91 115 Fresh mushroom yield (g / bag) 395 290 Biological efficiency % 71.82 52.21

[0048] The YJZ05 production trial showed an average fresh mushroom yield of 395 g / bag, an average biological efficiency of 71.82%, and stable traits. The yield was 36.21% higher than the control (CK). The time from inoculation to full colony growth was approximately 50 days, the post-ripening period was approximately 25 days, the time from soil covering to primordia appearance was approximately 16 days, the time from inoculation to primordia development was approximately 91 days, and the time from primordia appearance to fruiting body harvest was approximately 9 days.

[0049] 5. Quality Analysis

[0050] Fresh fruiting body samples of YJZ05 and CK after harvest were sent to the Kunming Edible Fungus Quality Supervision and Testing Center of the All China Federation of Supply and Marketing Cooperatives for quality testing No.

[2022] 02333. The testing method is shown in Table 4.

[0051] Table 4. Detection of Main Quality Components

[0052] 1 Moisture GB 5009.3-2016 g / 100g 84.4 85.8 2 Ash GB 5009.4-2016 g / 100g 0.90 1.1 3 protein GB 5009.5-2016 g / 100g 2.91 2.85 4 polysaccharides NY / T1676-2008 g / 100g 0.30 0.27 5 crude fiber GB / T 5009.10-2003 % 2.8 2.6 6 Fat GB 5009.6-2016 g / 100g 0.1 0.5 7 phosphorus GB 5009.87-2016 mg / 100g 70.2 55.3 8 Zinc GB 5009.14-2017 mg / kg 12.4 9.5 9 iron GB 5009.90-2016 mg / kg 30.9 25.7 10 magnesium GB 5009.241-2017 mg / kg 160 315 11 calcium GB 5009.92-2016 mg / kg 25.1 30.2 12 sodium GB 5009.91-2017 mg / 100g 7.50 5 13 Potassium GB 5009.91-2017 mg / 100g 251.0 347.5 14 Selenium (on a dry matter basis) GB 5009.93-2017 mg / kg 0.78 0.426

[0053] The fruiting body samples of the new strain YJZ05 were found to be within acceptable limits for heavy metals and pesticide residues, and their main component indicators were superior to the control: ash content was reduced by 22.22% compared to the control, and fat content was reduced by 5 times; protein content was 2.91g / 100g, an increase of 2.11% compared to the control, and polysaccharide content was increased by 11.11% compared to the control; iron content was increased by 20.23% compared to the control, zinc content was increased by 30.53% compared to the control; and natural phosphorus content was increased by 26.95% compared to the control.

[0054] It is worth mentioning that, under non-stress conventional cultivation conditions, the new strain YJZ05 was found to have certain advantages in the translocation and accumulation of selenium. The organic selenium content in the dry matter of its fruiting body increased by 83.10% compared with the control, filling the gap in domestic selenium-enriched black-skinned chicken mushroom varieties. Moreover, it has excellent quality, good taste and high nutritional value.

[0055] Example 2: Edible Quality of YJZ05 Mycelium Powder. For the intensive processing of edible fungi, mycelium powder is generally used as an edible form. Ultrafine powder is widely used due to its advantages such as thorough grinding, improved processing efficiency, and preservation of nutrients. The hydration capacity of the powder reflects its water-holding capacity during processing, which is important for improving food hardness, viscosity, and texture. Dispersibility can reflect the wetting and dispersibility of the mycelium powder in the human oral cavity to a certain extent. Analyzing the water-binding force of the sample in deionized water and its dispersibility in simulated saliva can evaluate the rapid wetting characteristics of the mycelium powder.

[0056] method:

[0057] Preparation of ultrafine bacterial powder

[0058] Remove impurities and wash 500g of five fresh mushrooms (YJZ05, CK, and commercially available oyster mushrooms, shiitake mushrooms, and enoki mushrooms). Slice them and steam them at 100℃ for 10 minutes. Let them air dry naturally until slightly dry. Then, freeze-dry them under vacuum. After pulverizing them in a regular blender, pass them through a 100-mesh sieve. Then, further pulverize them using an XDW-F100A vibrating low-temperature ultra-micro pulverizer. Collect the mycelial powder separately, seal it, and refrigerate it at 4℃.

[0059] Determination of hydration capacity and dispersibility

[0060] 1) Measurement of hydration capacity

[0061] With slight modifications to Qin Xuelei's (2017) method, 1.0 g of the above-mentioned bacterial powder sample was weighed into a 10 mL centrifuge tube. Deionized water was added to the centrifuge tube in small, incremental amounts. The mixture was slowly stirred with a glass rod on ice until the powder was dispersed in the centrifuge tube and fully hydrated. The sample was centrifuged at 8000 r / min and 4℃ for 20 min. The supernatant was discarded, and the wet weight of the sample was measured. After drying, the sample was weighed again. The mass of water absorbed per gram of powder was calculated, which represents the hydration capacity of the bacterial powder.

[0062] The calculation formula is as follows: ;

[0063] Wherein: the dry weight of the sample is m1 (g), and the wet weight of the sample is m2 (g).

[0064] 2) Determination of dispersibility

[0065] The simulated saliva formula was based on the method of Gal J. (2001) (NaCl 1.594 g / L, NH4NO3 0.328 g / L, KH2PO4 0.636 g / L, KCl 0.202 g / L, potassium citrate 0.308 g / L, sodium urate 0.021 g / L, urea 0.198 g / L, sodium lactate 0.146 g / L, distilled water to make up to 1 L, pH adjusted to 6.80).

[0066] Weigh 1.0 g (m1) of the above bacterial powder sample into a 10 mL centrifuge tube, add 10 mL of simulated saliva, and stir with a glass rod at 37°C for 60 s to disperse it completely. After centrifuging at 4000 r / min for 20 min, take 1 mL of the solution and place it in a dry weighing bottle. Dry it in an oven at 105°C for 1 h, and weigh it to obtain the dry weight of the dispersion (m2).

[0067] The calculation formula is as follows: ;

[0068] result:

[0069] Hydration capacity describes the strength of the binding between the sample and water, while dispersibility analysis indicates the ability of the bacterial powder sample to disperse uniformly in saliva. Comparison results of hydration capacity and dispersibility measurements for different bacterial powders are shown below. Figure 2 As shown.

[0070] Figure 2 The results showed that the water-holding capacity of YJZ05 mycelium powder was higher than that of other mycelium powder samples, and there were significant differences compared with the control (CK), oyster mushroom, and enoki mushroom powders (P<0.05), but no significant difference compared with shiitake mushroom powder (P>0.05). YJZ05 mycelium powder showed greater dispersibility than shiitake and oyster mushroom powders with no significant difference (P>0.05), while the dispersibility of the control (CK) and enoki mushroom powders was lower. This may be related to the fact that the tissues of YJZ05 mycelium powder and shiitake and oyster mushroom powders are relatively soft, making it easier for saliva to wet and disperse in oral saliva.

[0071] The results confirmed that the ultrafine bacterial powder prepared from the YJZ05 strain has rapid wetting properties and good edible quality, making it a suitable source for food or food additives and laying the foundation for the development of novel foods.

[0072] Experimental Example 3: Comparison of selenium content in selenium-enriched black-skinned chicken mushroom YJZ05.

[0073] method:

[0074] For strains YJZ05 and CK, exogenous selenium-sodium selenite (Na2SeO3) was applied during the fruiting period at the optimal concentration of 150 µg / g, as previously screened by the project team, to conduct field selenium-enriched cultivation trials. The cultivation method was the same as above, with the control group (without exogenous selenium application) established, resulting in four groups: YJZ05+Se, YJZ05, CK+Se, and CK. After fruiting body harvesting, the selenium content was determined according to GB 5009.93-2017 (National Food Safety Standard - Determination of Selenium in Food), using the same method as the quality analysis in Example 1, Section 5.

[0075] result:

[0076] The comparison results of selenium content in selenium-enriched YJZ05 showed that the application of exogenous selenium enabled YJZ05 to have a certain ability to convert and accumulate Se. The selenium content of the YJZ05+Se group reached 1.079±0.011 µg / g, which was higher than that of other experimental groups, as shown in the attached figure. Figure 3 As shown, the change rate of YJZ05 after selenium enrichment was 49.03%, which was higher than the selenium enrichment change rate of the control CK (28.26%).

[0077] By comparing *Termitomyces albuminosus* (YJZ05 and CK) with other common commercially available edible fungi such as oyster mushrooms, shiitake mushrooms, and enoki mushrooms, it was found that *Termitomyces albuminosus* YJZ05 is a selenium-rich edible fungus strain with selenium-enriching capabilities. It can be made into fungal powder for use in food processing, and its selenium content is relatively high.

[0078] Experimental Example 4: Free radical scavenging ability of YJZ05 selenoprotein.

[0079] Human metabolism triggers oxidative stress, producing excessive free radicals that can easily induce or exacerbate various diseases, significantly impacting aging and health. Antioxidants with free radical scavenging capabilities have become a research hotspot both domestically and internationally. Existing studies have shown that selenoproteins play a crucial role in antioxidation, anti-tumor activity, and immune enhancement.

[0080] method:

[0081] 1. Extraction of YJZ05 selenium-containing protein

[0082] The water-soluble selenium-containing protein extraction method [Yao Yuanxi, 2019] was adopted. 5g of bacterial powder sample from the YJZ05+Se experimental group was weighed and extracted with 100ml of pH 7 water at room temperature with shaking for 4 h. The sample was then centrifuged at 4000 r / min for 20 min to obtain the protein supernatant. The pH was adjusted to 4.5 by adding glacial acetic acid and 80% saturated (NH4)2SO4, and precipitation was performed under the following conditions: standing at 4℃ for 12 h. After precipitation, the sample was centrifuged at 6000 r / min for 10 min, the supernatant was discarded, and the extract was dialyzed for 72 h to obtain the selenium-containing protein extract. The A concentration was determined using a spectrophotometer with the bovine serum albumin (BSA) standard solution concentration gradient as the abscissa. 595 nm Plot a standard curve with absorbance as the ordinate. Under the same reaction conditions, take 1 mL of the extract and determine it using the same method.

[0083] 2. In vitro free radical scavenging capacity test of selenoproteins

[0084] The method referenced [Li Xiangli, 2017] and made appropriate adjustments. The selenoprotein extract of bacterial powder and vitamin C were prepared into test solutions with six concentration levels of 0.05, 0.1, 0.15, 0.2, 0.25 and 0.5 mg / mL, respectively. The scavenging ability of DPPH, hydroxyl radicals and ABTS was determined.

[0085] The calculation formula is: Free radical scavenging rate (%) = [A0 - (Ax - A1)] / A0 × 100;

[0086] (1) DPPH free radical scavenging activity assay:

[0087] ① Measure 2 mL of the sample solution to be tested into a test tube, add 2 mL of 0.01 mmol / L DPPH solution, shake well, and react in the dark at room temperature for 30 min. Measure the absorbance at 517 nm (Ax); ② For the blank group, take 2 mL of deionized water, add 2 mL of 0.1 mmol / L DPPH solution, and measure the absorbance using the same method (A0); ③ For the background group, take 2 mL of the sample to be tested, add 2 mL of deionized water, and measure the absorbance (A1).

[0088] (2) ABTS free radical scavenging activity assay:

[0089] Prepare a 7 mmol / L ABTS stock solution using 2.45 mmol / L potassium persulfate and let it stand in the dark for 12 h. Dilute the ABTS stock solution with 10 mmol / L phosphate buffer (pH 7.4) to obtain the ABTS test solution, so that its absorbance at 734 nm is (0.7 ± 0.02). ① Pipette 0.2 mL of the sample solution to be tested, add 3.8 mL of ABTS test solution, mix well, let stand for 5 min, and then measure the absorbance (Ax); ② Measure the absorbance (A0) of the same volume of deionized water with 3.8 mL of ABTS test solution; ③ Measure the absorbance (A1) of the same volume of sample solution with 3.8 mL of deionized water.

[0090] (3) Hydroxyl radical scavenging activity assay:

[0091] The Fenton-salicylic acid reaction system was used (1.4 mL of 6 mmol / L hydrogen peroxide (H2O2), 2 mL of 1.5 mmol / L ferrous sulfate (FeSO4), and 0.6 mL of 20 mmol / L sodium salicylate solution). ① Take 2 mL of the sample solution to be tested and mix it with the reaction system by shaking. Incubate at 37 ℃ for 1 h, and after cooling, measure the absorbance at 562 nm (Ax). ② For the blank group, use an equal volume of deionized water instead of the sample to measure the absorbance (A0). ③ For the background group, use an equal volume of deionized water instead of H2O2 to measure the absorbance (A1).

[0092] Results of in vitro free radical scavenging ability test of selenoprotein extract from selenium-enriched strains Figure 4 As shown, the selenoproteins in the fungal powder exhibited varying degrees of scavenging activity against DPPH, ABTS, and hydroxyl radicals, with scavenging rates lower than the VC control group. However, with increasing sample concentration, the scavenging rates of all three radicals showed a continuously increasing trend. The IC50 values ​​for DPPH, ABTS, and hydroxyl radical scavenging were 0.266 mg / mL, 0.483 mg / mL, and 0.288 mg / mL, respectively. Therefore, the scavenging ability of the selenoprotein extract against these three radicals was: DPPH radicals > hydroxyl radicals > ABTS radicals. This technique investigated the antioxidant activity of selenoproteins from the novel strain YJZ05, providing valuable reference for the study of the activity of selenoprotein extracts from selenium-enriched edible fungi.

[0093] In summary, this invention provides a novel *Termitomyces albuminosus* strain, YJZ05, which boasts high yield and superior quality. Its mushrooms are upright, with white, tender flesh, and their color and quality meet market demands, exhibiting good marketability and strong resistance. It is a medium-to-high temperature resistant variety. This invention also provides a mycelial powder prepared from the aforementioned novel *Termitomyces albuminosus* strain. This ultrafine mycelial powder possesses rapid wetting properties, making it suitable for food processing. The novel strain is selenium-rich, exhibiting excellent selenium conversion and accumulation capabilities. The extracted selenoproteins possess antioxidant activity and free radical scavenging capabilities, thus exerting its antioxidant and reducing activity. The novel *Termitomyces albuminosus* strain and its selenium-rich characteristics of this invention contribute to the further development and utilization of selenium-enriched strains and novel selenium-based foods, demonstrating excellent application value in the fields of edible fungi and functional foods.

[0094] Finally, it should be noted that the above preferred embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail through the above preferred embodiments, those skilled in the art should understand that various changes can be made to it in form and detail without departing from the scope defined by the claims of the present invention.

Claims

1. A selenium-enriched black-skinned chicken-of-the-woods mushroom strain YJZ05, with preservation number GDMCC No: 63585, and taxonomically named *Gastromyxobolus spp.* (also known as *Gastromyxobolus spp.*). Hymenopellis raphanipes) .

2. A selenium-enriched black-skinned chicken mushroom mycelium, characterized in that: It was obtained by culturing the strain YJZ05 as described in claim 1.

3. A selenium-enriched black-skinned chicken mushroom fruiting body, characterized in that: It was obtained by culturing the strain YJZ05 as described in claim 1.

4. A selenium-enriched black-skinned chicken mushroom powder, characterized in that: The fruiting body described in claim 3 is obtained by drying and pulverizing it.

5. The application of the fruiting body as described in claim 3 in food processing.

6. A food product containing the sub-entity as described in claim 3.

7. The use of the fruiting body as described in claim 3 in the preparation of drugs that enhance human immunity.

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