Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei

Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate

Ergothioneine (EGT) is a high-value natural antioxidant that cannot be synthesized by the human body. This study showed that Rhodotorula mucilaginosa DL-X01 can use untreated molasses and fish bone meal enzymatic hydrolysate as the substrates to synthesize EGT. By optimizing the growth conditions, the EGT yield reached 29.39 mg/L when molasses and fish bone meal (FBM) were added at 60 g/L and 400 g/L respectively. Finally, the EGT yield was increased to 216.25 mg/L by fed-batch fermentation in a 5 L bioreactor. Compared with the fermentation by yeast extract peptone dextrose medium, the feedstock cost of EGT production was reduced by 330.91 % by using molasses and FBM as substrates. These results showed that R. mucilaginosa DL-X01 can produce high-value EGT using two cheap processing by-products, molasses and FBM, which is of great significance for environmental protection and sustainable development.

Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage

BACKGROUND

This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage (4 °C).

RESULTS

The encapsulation efficiency (EE) of SPE-loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10-14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow-release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE-loaded CSNPs showed higher changes in odor, color, TVB-N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE-loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB-N and TBA at the end of storage (14^th  day). Controlled release of bioactive compounds in batches treated with SPE-CSNPs could delay the microbial degradation and enhance chemical reactions (TBA and TVB-N) in comparison to pure SPE during storage time.

CONCLUSION

The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.

Persea Americana Mill seed extracts: Understanding insights into the antioxidant and antityrosinase activities and effects on preserving qualities of whiteleg shrimp (Litopenaus vannamei) during refrigerated storage

An ethanol extract of avocado seed (TN-1) and six smaller fractions (PD-1 to PD-6) were prepared. Most of the extracts exhibited scavenging DPPH radical, reducing Fe³⁺ to Fe²⁺, and inhibiting polyphenoloxidase, consistently matching with their high polyphenolic content (p < 0.05). Most of the 47 compounds identified from TN-1 were classified into phenolic acid, condensed tannin, flavonoid, fatty acids, and alkaloids. Two extracts TN-1 and PD-2 (0.025%, w/v) were used to treat white-leg shrimp and the quality changes were evaluated compared to those treated with sodium metabisulfite (1.25%, w/v) and controls (without treatment) during 8-day storage at 2 °C. Changes in melanosis scores, lipid peroxidation, pHs, microorganisms, and nutrient in shrimps treated with the extracts were comparable to or even much better than others. These results promise a potential use of avocado seed extract as a cost-effective, eco-friendly, and effective alternative to commercial additives in shrimp storage.

Ergothioneine: a potential antioxidative and anti-melanosis agent for food quality preservation

The global population increase has increased the demand for food products. However, post-harvest deterioration due to oxidation and discoloration results in a drastic loss of food quality and supply. Thus, research has focused on developing strategies to minimize such losses. One of those strategies includes the application of ergothioneine (ET), a potent hydrophilic antioxidant, to several food products so as to overcome their short shelf-life. ET can be synthetic or derived from several species of edible mushrooms and their extracts, which are known sources of natural ET. Given the reported potential of ET in food quality preservation, this review compiles the recent applications of ET as a preservative for maintaining the quality of food commodities.

Antioxidant Activity of Mushroom Extracts/Polysaccharides-Their Antiviral Properties and Plausible AntiCOVID-19 Properties

Mushrooms have been long accomplished for their medicinal properties and bioactivity. The ancients benefitted from it, even before they knew that there was more to mushrooms than just the culinary aspect. This review addresses the benefits of mushrooms and specifically dwells on the positive attributes of mushroom polysaccharides. Compared to mushroom research, mushroom polysaccharide-based reports were observed to be significantly less frequent. This review highlights the antioxidant properties and mechanisms as well as consolidates the various antioxidant applications of mushroom polysaccharides. The biological activities of mushroom polysaccharides are also briefly discussed. The antiviral properties of mushrooms and their polysaccharides have been reviewed and presented. The lacunae in implementation of the antiviral benefits into antiCOVID-19 pursuits has been highlighted. The need for expansion and extrapolation of the knowns of mushrooms to extend into the unknown is emphasized.

Recent Strategies for the Biosynthesis of Ergothioneine

Ergothioneine (EGT) is a unique naturally occurring amino acid that is usually biosynthesized by bacteria and fungi. As a food-derived antioxidant and cytoprotectant, it has several physiological benefits and has a wide range of applications in food, medicine, and cosmetics. Traditional production of EGT is mainly through biological extraction or chemical synthesis; however, these methods are inefficient, making large-scale production to meet the growing market demand difficult. Nowadays, the rapid development of synthetic biology has greatly accelerated the research on the EGT production by microbial fermentation. In this paper, the biological characteristics, applications, biosynthesis, separation, and detection methods of EGT were fully reviewed. Furthermore, the approaches and challenges for engineering microbial cells to efficiently synthesize EGT were also discussed. This work provides new ideas and future research potentials in EGT production.

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer's growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

An Extract and Fractions from Coffea arabica Sediment on Antioxidant and Anti-Tyrosinase Activities, and on the Quality of Whiteleg Shrimp (Litopenaus vannamei) during Refrigerated Storage

Coffea arabica sediment, a popular agro-by-product from the coffee juice processing industry, contains many phytochemicals, and it is often discarded as waste. The antioxidant and anti-tyrosinase activities of an ethanol extract and its active fractions obtained from Coffea arabica sediment was studied. Additionally, whiteleg shrimp (Litopenaeus vannamei) was treated with the extract and fractions, and the quality during refrigerated storage was evaluated. The most active fraction (P<0.05) fraction III from the Coffea arabica sediment extract showed a total phenolic content of 116.5 mg gallic acid equivalent/g, an inhibitory concentration of 50% value of 27.3 μg/mL in the 2,2-diphenyl-1-picryl hydrazyl test, an absorbance of 3.7 (at 1.0 μg/mL) in the reducing power assay, and 79.5% inhibition for the tyrosinase inhibition test (at 100 μg/mL). Whiteleg shrimp treated with PD-3 and crude extract (CE) retarded the growth of bacteria and spoilage microor-ganisms in comparison to the control (P<0.05). Lower values in pH, thiobarbituric acid reactive substances, and total volatile base content were enumerated in samples treated with PD-3 and CE (P<0.05) compared to controls. Loss in freshness, protein content, and melanosis formation declined with CE and PD-3 treatments. Our findings showed that Coffea arabica sediment has antioxidant and antimicrobial properties. Also, it could be a promising treatment in melanosis prevention, and a natural additive for extending the shelf life of whiteleg shrimp during refrigerated storage; thus an alternative to traditional sulfites.

Screening of antioxidant and tyrosinase inhibition activities of spicy vegetables in Vietnam and application of Persicaria odorata leaf extract to preservative white leg shrimp (Litopenaus vannamei)

In this study, we aimed to exploit natural extracts from the spicy vegetables, which are rich in phenolic compounds as an initial treatment step in the cold storage process for shrimp. Firstly, 40 extracts from 10 types of spicy vegetables in Vietnam were prepared and tested for their bioactivities. Among samples, the extract from Persicaria Odorata leaves (E-4) exhibited the highest potential of scavenging DPPH free radical (IC50 of 7.54 µg.mL-1) and decreasing tyrosinase activity with the inhibition percentage of 54.2 % at the concentration of 100 mg/mL. Twenty-two out of a total of 36 chemical compounds in the E-4 extract identified using HPLC-MS technique were phenolic compounds, in which four compounds (morin, quercetin, fisetin, astragalin) are flavonoids. Shrimp (Litopenaus vannamei) samples were treated with the E-4 extract having lower gray values, lipid peroxidation values, and microbiological counts than those of the control samples after 7 days of storage at 2 oC. These results show the potential of using the natural extract as a safe and effective alternative for commercial chemical-derived preservatives in the shrimp storage process.

Inhibition of Melanosis in Whiteleg Shrimp (Litopenaeus vannamei) during Refrigerated Storage Using Extracts of Different Avocado (Persea americana Mill.) By-Products

Melanosis in shrimp usually leads to reduction in its shelf life and quality, which causes a significant loss in economic value of shrimp products. This study reports potential applications of nine ethanolic extracts of by-products, i.e., peel and/or seed from three Vietnamese avocado varieties as effective inhibitors of melanosis in whiteleg shrimp. Six out of nine shrimp samples treated with the prepared extracts (0.025%, w/v) reduced melanosis and lipid oxidation more significantly as compared to those treated with sodium metabisulfite (SMS, 1.25%, w/v) and control groups (treated with water) during 8-day storage at 4°C (P<0.05). These six extracts had mean gray values ranging from 47.0±0.7 to 57.3±0.4% were lower than those treated with SMS (mean gray of 39.8±0.4%). The inhibition of melanosis and lipid oxidation in shrimp for these extracts could be attributed to their high content of polyphenols [total phenolic content (TPC) from 44.5±1.1 to 144.7±1.9 mg gallic acid equivalents/g dried weight] and strong antioxidant activities [including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), and tyrosinase enzyme inhibition]. Pearson statistical analysis showed strong correlation for melanosis inhibition to TPC and DPPH scavenging (r>0.80) followed by tyrosinase inhibition and FRAP (r>0.50). The findings obtained from this study suggest potential utilization of avocado by-product extracts as safe and cheap natural alternatives to traditional sulfites for anti-melanosis and shelf life extension of whiteleg shrimp.

Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage

Objective

The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage.

Methods

The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4°C), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied.

Results

It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract.

Conclusion

Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

The biology of ergothioneine, an antioxidant nutraceutical

Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria, but is not synthesised by plants and animals who acquire it via the soil and their diet, respectively. Animals have evolved a highly selective transporter for it, known as solute carrier family 22, member 4 (SLC22A4) in humans, signifying its importance, and ERG may even have the status of a vitamin. ERG accumulates differentially in various tissues, according to their expression of SLC22A4, favouring those such as erythrocytes that may be subject to oxidative stress. Mushroom or ERG consumption seems to provide significant prevention against oxidative stress in a large variety of systems. ERG seems to have strong cytoprotective status, and its concentration is lowered in a number of chronic inflammatory diseases. It has been passed as safe by regulatory agencies, and may have value as a nutraceutical and antioxidant more generally.

Trichothioneic acid, a new antioxidant compound produced by the fungal strain Trichoderma virens FKI-7573

A new nitrogen-containing compound, trichothioneic acid, was discovered from the metabolites of fungal strain FKI-7573 using a mass spectrometry screening method guided by odd number of molecular weights, which indicates compounds that contain an odd number of nitrogen atoms. Strain FKI-7573 was isolated from soil collected in Obihiro, Hokkaido, Japan, and identified as Trichoderma virens by a sequence analysis of the internal transcribed spacer region, including 5.8S ribosomal RNA. The structure of trichothioneic acid was determined by mass spectrometry, nuclear magnetic resonance spectroscopy, electronic circular dichroism spectra, and chemical degradation analyses. These analyses revealed that trichothioneic acid consists of heptelidic acid and l-ergothioneine, and contains three nitrogen atoms. Trichothioneic acid exhibited hydroxyl radical-scavenging and singlet oxygen-quenching activities.

Effects of Ergothioneine-Rich Mushroom Extract on the Oxidative Stability of Astaxanthin in Liposomes

Ergothioneine-rich crude extracts of Pleurotus cornucopiae were used as a source of antioxidative components to control the effects of lipid oxidation in astaxanthin-containing liposomes. This study aimed to elucidate the interactions of liposomal astaxanthin and lipids with ergothioneine-rich mushroom extract (ME) under radical oxidation-induced conditions to provide a better understanding of the agricultural and postharvest applications of this strategy. Azo compounds (2,2'-azobis(2-methylpropionamidine) dihydrochloride and 2,2'-azobis(2,4-dimethylvaleronitrile) were used as hydrophilic and lipophilic radical initiators, respectively. Results of this study demonstrate that the presence of ME significantly delayed the oxidative degradation of astaxanthin and controlled the progress of lipid oxidation in a liposomal system. The lipid hydroperoxide formation was significantly suppressed, while polyunsaturated fatty acids were protected from degradation. In addition, Crude ME also demonstrated more potent DPPH radical scavenging activities and EC₅₀ than the equimolar concentrations of ergothioneine alone, which suggested the presence of additional compounds with antioxidative properties.

Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties

Flammulina velutipes (enoki, velvet shank, golden needle mushroom or winter mushroom), one of the main edible mushrooms on the market, has long been recognized for its nutritional value and delicious taste. In recent decades, research has expanded beyond detailing its nutritional composition and delved into the biological activities and potential health benefits of its constituents. Many bioactive constituents from a range of families have been isolated from different parts of the mushroom, including carbohydrates, protein, lipids, glycoproteins, phenols, and sesquiterpenes. These compounds have been demonstrated to exhibit various biological activities, such as antitumour and anticancer activities, anti-atherosclerotic and thrombosis inhibition activity, antihypertensive and cholesterol lowering effects, anti-aging and antioxidant properties, ability to aid with restoring memory and overcoming learning deficits, anti-inflammatory, immunomodulatory, anti-bacterial, ribosome inactivation and melanosis inhibition. This review aims to consolidate the information concerning the phytochemistry and biological activities of various compounds isolated from F. velutipes to demonstrate that this mushroom is not only a great source of nutrients but also possesses tremendous potential in pharmaceutical drug development.

Melanosis in Penaeus monodon: Involvement of the Laccase-like Activity of Hemocyanin

In shrimp, the development of postmortem melanosis resulting from phenoloxidase activities leads to important economic losses. Phenoloxidase enzymes include catechol oxidases, laccases, and tyrosinases, but hemocyanin is also capable of phenoloxidase activities. These activities have been explored in Penaeus monodon, using different substrates. Results highlighted that tyrosinase-specific substrates were little oxidized, whereas hydroquinone (laccase-specific substrate) was more highly oxidized than l-DOPA (nonspecific substrate) in the pereopods and pleopods. Global phenoloxidase activity, assayed with l-DOPA, did not appear thermally stable over time and probably resulted from phenoloxidase enzymes. Conversely, the laccase-like activity assayed with hydroquinone was thermally stable over time, reflecting the thermal stability of hemocyanin. Independently of the anatomical compartment, the temperature, or the substrate, the highest activities were assayed in the cuticular compartments. This study demonstrates the complexity of phenoloxidase activities in P. monodon, and the importance of considering all the activities, including laccase-like activities such as that of hemocyanin.

Antioxidants of Edible Mushrooms

Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.

Separation and speciation analysis of zinc from Flammulina velutipes

Orthogonal experiment was applied to optimize the water extraction parameters of zinc from Flammulina velutipes, and then the extracts were separated by membrane filter (0.45 μm) and D101 macroporous resin. Six different species of Zn were obtained and the Zn content of various species were determined by flame atomic absorption spectrometry. The optimized conditions for the extraction of Zn were: ratio of dried material to water, 1:30; extraction temperature, 75°C; extraction time, 120 minutes. About 34.43 μg Zn was extracted from 1 g dried F. velutipes powder under the optimal conditions. The recovery value for Zn was 96.5% with a low relative standard deviation. In addition, the content of the organic state of Zn was more than that of the inorganic state, and most of the organic state Zn was found in the polysaccharide and protein fractions.

Use of acidic electrolyzed water ice for preserving the quality of shrimp

Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the changes of color difference and the formation of total volatile basic nitrogen (TVBN). And AEW ice treatment had no adverse effects on the firmness of shrimp. Conventional plate count enumeration and PCR-DGGE demonstrated that AEW ice had a capability of inhibiting growth of bacteria on raw shrimp, and the maximum reductions of population reached >1.0 log CFU/g (>90%) on the sixth day. Moreover, AEW ice was clearly more efficient in maintaining the initial attachments between muscle fibers in shrimp according to histological section analysis. On the basis of above analysis, AEW ice can be a new alternative of traditional sanitizer to better preserve the quality of seafood in the future.