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Liu HM, Tang W, Wang XY, Jiang JJ, Zhang Y, Liu QL, Wang W. Experimental and theoretical studies on inhibition against tyrosinase activity and melanin biosynthesis by antioxidant ergothioneine. Biochem Biophys Res Commun 2023; 682:163-173. [PMID: 37816300 DOI: 10.1016/j.bbrc.2023.10.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 09/22/2023] [Accepted: 10/01/2023] [Indexed: 10/12/2023]
Abstract
Ergothioneine, a natural derivative of histidine with a thiol/thine tautomeric structure, exhibits exceptional antioxidant properties and inhibition activities on tyrosinase. In this study, enzyme kinetics experiments and chromatographic spectral analysis revealed that ergothioneine inhibited tyrosinase in a reversible and non-competitive manner, with an inhibition constant of 0.554 mg/mL (2.41 mM). As the concentration of ergothioneine increased, the extremely flexible loop structure of tyrosinase extended from 40.1 % to 41.0 %, effectively covering the active center or binding site. Theoretical molecular docking simulation results show that ergothioneine forms complexes with tyrosinase through hydrogen bonding and salt bridges in the active center of Cu ions. Additionally, it was observed that ergothioneine's antioxidant had a stronger reducing impact on dopaquinone, an intermediate in melanin production, than the effect of ascorbic acid at an equivalent concentration (0.5 mg/mL). Ergothioneine reduced the intracellular reactive oxygen species to lower levels than the control group without UVA radiation and regulated the proliferation and differentiation in B16-F10 melanocytes. Clinical trials have shown that a 0.1 % concentration of ergothioneine can effectively suppress melanin production in irradiated skin. The significant reduction in melanin index and an increase in the individual type angle (ITA°) degree were measured after 4 weeks. These results collectively suggest that ergothioneine may be a promising inhibitor of natural antioxidant tyrosinase. Furthermore, due to its safety and efficacy, ergothioneine could be considered one of the bioactive substances for further study on diseases related to melanin production and tyrosinase activity which is of great significance for the cosmetics, medicine and food industries.
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Affiliation(s)
- Hui-Min Liu
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai, 201418, China
| | - Wei Tang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Xiao-Yi Wang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Jing-Jing Jiang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Yun Zhang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China
| | - Qing-Lei Liu
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai, 201418, China
| | - Wei Wang
- School of Perfume & Aroma and Cosmetics, Shanghai Institute of Technology, Shanghai, 201418, China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai, 201418, China.
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Safe and Effective Antioxidant: The Biological Mechanism and Potential Pathways of Ergothioneine in the Skin. Molecules 2023; 28:molecules28041648. [PMID: 36838636 PMCID: PMC9967237 DOI: 10.3390/molecules28041648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023] Open
Abstract
Ergothioneine, a sulfur-containing micromolecular histidine derivative, has attracted increasing attention from scholars since it was confirmed in the human body. In the human body, ergothioneine is transported and accumulated specifically through OCTN-1, especially in the mitochondria and nucleus, suggesting that it can target damaged cells and tissues as an antioxidant. It shows excellent antioxidant, anti-inflammatory effects, and anti-aging properties, and inhibits melanin production. It is a mega antioxidant that may participate in the antioxidant network system and promote the reducing glutathione regeneration cycle. This review summarizes studies on the antioxidant effects of ergothioneine on various free radicals in vitro to date and systematically introduces its biological activities and potential mechanisms, mostly in dermatology. Additionally, the application of ergothioneine in cosmetics is briefly summarized. Lastly, we propose some problems that require solutions to understand the mechanism of action of ergothioneine. We believe that ergothioneine has good prospects in the food and cosmetics industries, and can thus meet some needs of the health and beauty industry.
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Rai RK, Karri R, Dubey KD, Roy G. Regulation of Tyrosinase Enzyme Activity by Glutathione Peroxidase Mimics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9730-9747. [PMID: 35861245 DOI: 10.1021/acs.jafc.2c02359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Hydrogen peroxide plays a crucial role in the melanogenesis process by regulating the activity of the key melanin-forming enzyme tyrosinase, responsible for the browning of fruits, vegetables, and seafood. Therefore, a molecule with dual activities, both efficient tyrosinase inhibition and strong hydrogen peroxide degrading ability, may act as a promising antibrowning agent. Herein, we report highly efficient selone-based mushroom tyrosinase inhibitors 2 and 3 with remarkable glutathione peroxidase (GPx) enzyme-like activity. The presence of benzimidazole moiety enhances the tyrosinase inhibition efficiency of selone 2 (IC50 = 0.4 μM) by almost 600 times higher than imidazole-based selone 1 (IC50 = 238 μM). Interestingly, the addition of another aromatic ring to the benzimidazole moiety has led to the development of an efficient lipid-soluble tyrosinase inhibitor 3 (IC50 = 2.4 μM). The selenium center and the -NH group of 2 and 3 are extremely crucial to exhibit high GPx-like activity and tyrosinase inhibition potency. The hydrophobic moiety of the inhibitors (2 and 3) further assists them in tightly binding at the active site of the enzyme and facilitates the C═Se group to strongly coordinate with the copper ions. Inhibitor 2 exhibited excellent antibrowning and polyphenol oxidase inhibition properties in banana and apple juice extracts.
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Affiliation(s)
- Rakesh Kumar Rai
- Department of Chemistry, Indian Institute of Technology Tirupati, Tirupati, Andhra Pradesh 517506, India
| | - Ramesh Karri
- Department of Chemistry, School of Natural Sciences, Shiv Nadar University, Gautam Buddha Nagar, Uttar Pradesh 201314, India
| | - Kshatresh Dutta Dubey
- Department of Chemistry, School of Natural Sciences, Shiv Nadar University, Gautam Buddha Nagar, Uttar Pradesh 201314, India
| | - Gouriprasanna Roy
- Department of Chemistry, Indian Institute of Technology Tirupati, Tirupati, Andhra Pradesh 517506, India
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4
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He Y, Xie Z, Xu Y, Zhao X, Zhao L, Yang H. Preservative effect of slightly acid electrolysed water ice generated by the developed sanitising unit on shrimp (Penaeus vannamei). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108876] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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5
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Kitsanayanyong L, Ohshima T. Ergothioneine: a potential antioxidative and anti-melanosis agent for food quality preservation. FEBS Lett 2021; 596:1330-1347. [PMID: 34951485 DOI: 10.1002/1873-3468.14267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/14/2021] [Accepted: 12/15/2021] [Indexed: 11/09/2022]
Abstract
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.
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Affiliation(s)
- Lalitphan Kitsanayanyong
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
| | - Toshiaki Ohshima
- Department of Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
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6
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Chun S, Gopal J, Muthu M. Antioxidant Activity of Mushroom Extracts/Polysaccharides-Their Antiviral Properties and Plausible AntiCOVID-19 Properties. Antioxidants (Basel) 2021; 10:1899. [PMID: 34943001 PMCID: PMC8750169 DOI: 10.3390/antiox10121899] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/12/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022] Open
Abstract
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.
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Affiliation(s)
| | | | - Manikandan Muthu
- Department of Environmental Health Science, Konkuk University, Seoul 143-701, Korea; (S.C.); (J.G.)
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Rangel-Vargas E, Rodriguez JA, Domínguez R, Lorenzo JM, Sosa ME, Andrés SC, Rosmini M, Pérez-Alvarez JA, Teixeira A, Santos EM. Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer. Foods 2021; 10:2687. [PMID: 34828969 PMCID: PMC8624290 DOI: 10.3390/foods10112687] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/23/2022] Open
Abstract
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.
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Affiliation(s)
- Esmeralda Rangel-Vargas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Jose Antonio Rodriguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria Elena Sosa
- Departamento de Alimentos, Campus Irapuato-Salamanca, Universidad de Guanajuato, Ex-Hacienda El Copal, Carretera Irapuato-Silao km 9, Irapuato 36500, Guanajuato, Mexico;
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET-CICPBA-UNLP), Facultad de Ciencias Exactas, UNLP, 47 y 116, La Plata 1900, Argentina;
| | - Marcelo Rosmini
- Department of Public Health, Faculty of Veterinary Science, National University of Litoral, Esperanza 3080, Argentina;
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-Food Technology Department, Orihuela Polytechnical High School, Environmental and Agrofood Research Centre for Research and Innovation (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain;
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Eva María Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.R.-V.); (J.A.R.)
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8
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules 2021; 26:molecules26092463. [PMID: 33922630 PMCID: PMC8122938 DOI: 10.3390/molecules26092463] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/15/2022] Open
Abstract
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
- Correspondence: (A.K.D.); (J.M.L.)
| | - Pramod K. Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
| | | | | | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, Campus Ourense, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (A.K.D.); (J.M.L.)
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9
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Han Y, Tang X, Zhang Y, Hu X, Ren LJ. The current status of biotechnological production and the application of a novel antioxidant ergothioneine. Crit Rev Biotechnol 2021; 41:580-593. [PMID: 33550854 DOI: 10.1080/07388551.2020.1869692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Ergothioneine is a sulfur-containing histidine derivative, that possessesexcellent antioxidant activity and has been used in the food and cosmetics industries. It plays a significant role in anti-aging and the prevention of various diseases. This review will briefly introduce the functions and applications of ergothioneine, elaborate the biosynthetic pathways of ergothioneine and describe several strategies to increase the production of ergothioneine. Then the efficient extraction and detection methods of ergothioneine will be presented. Finally, several proposals are put forward to increase the yield of ergothioneine, and the development prospects of ergothioneine will be discussed.
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Affiliation(s)
- Yiwen Han
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Xiuyang Tang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Yuting Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China.,Jiangsu TianKai Biotechnology Co., Ltd., Nanjing, People's Republic of China
| | - Lu-Jing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
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10
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Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104326] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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11
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Cheah IK, Halliwell B. Ergothioneine, recent developments. Redox Biol 2021; 42:101868. [PMID: 33558182 PMCID: PMC8113028 DOI: 10.1016/j.redox.2021.101868] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 02/06/2023] Open
Abstract
There has been a recent surge of interest in the unique low molecular weight dietary thiol/thione, ergothioneine. This compound can accumulate at high levels in the body from diet and may play important physiological roles in human health and development, and possibly in prevention and treatment of disease. Blood levels of ergothioneine decline with age and onset of various diseases. Here we highlight recent advances in our knowledge of ergothioneine.
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Affiliation(s)
- Irwin K Cheah
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 117596, Singapore; Life Science Institute, Neurobiology Programme, Centre for Life Sciences, National University of Singapore, 117456, Singapore
| | - Barry Halliwell
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 117596, Singapore; Life Science Institute, Neurobiology Programme, Centre for Life Sciences, National University of Singapore, 117456, Singapore.
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12
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Borodina I, Kenny LC, McCarthy CM, Paramasivan K, Pretorius E, Roberts TJ, van der Hoek SA, Kell DB. The biology of ergothioneine, an antioxidant nutraceutical. Nutr Res Rev 2020; 33:190-217. [PMID: 32051057 PMCID: PMC7653990 DOI: 10.1017/s0954422419000301] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 11/20/2019] [Accepted: 11/25/2019] [Indexed: 02/07/2023]
Abstract
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.
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Affiliation(s)
- Irina Borodina
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Louise C. Kenny
- Department of Women’s and Children’s Health, Institute of Translational Medicine, University of Liverpool, Crown Street, LiverpoolL8 7SS, UK
| | - Cathal M. McCarthy
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Republic of Ireland
- Department of Pharmacology and Therapeutics, Western Gateway Building, University College Cork, Cork, Republic of Ireland
| | - Kalaivani Paramasivan
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Etheresia Pretorius
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
| | - Timothy J. Roberts
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
| | - Steven A. van der Hoek
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Douglas B. Kell
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
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13
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Pahila J, Ishikawa Y, Ohshima T. Effects of Ergothioneine-Rich Mushroom Extract on the Oxidative Stability of Astaxanthin in Liposomes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3491-3501. [PMID: 30789726 DOI: 10.1021/acs.jafc.9b00485] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
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.
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Affiliation(s)
- Jade Pahila
- Department of Food Science and Technology , Tokyo University of Marine Science and Technology , 4-5-7 Konan, Minato-ku , Tokyo 108-8477 , Japan
| | - Yuki Ishikawa
- Department of Food Science and Technology , Tokyo University of Marine Science and Technology , 4-5-7 Konan, Minato-ku , Tokyo 108-8477 , Japan
| | - Toshiaki Ohshima
- Department of Food Science and Technology , Tokyo University of Marine Science and Technology , 4-5-7 Konan, Minato-ku , Tokyo 108-8477 , Japan
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14
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Kerley RN, McCarthy C, Kell DB, Kenny LC. The potential therapeutic effects of ergothioneine in pre-eclampsia. Free Radic Biol Med 2018; 117:145-157. [PMID: 29284116 DOI: 10.1016/j.freeradbiomed.2017.12.030] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 12/21/2017] [Accepted: 12/22/2017] [Indexed: 12/21/2022]
Abstract
Ergothioneine (ERG), is a water-soluble amino acid that is derived entirely from dietary sources. It has received much attention as a therapeutic agent due to its anti-oxidant properties, and there are claims of preferential accumulation within high oxidative stress organs. Pre-eclampsia, a condition accompanied by increased oxidative stress, is one of the leading causes of maternal morbidity and mortality. Despite intense research efforts, its aetiologies remain somewhat unclear and there are still no effective treatment options. Clinical trials of the anti-oxidants vitamin C and vitamin E have proven largely ineffective with little improvement in clinical outcome or even a negative response. This could be explained in part by their inability to permeate the plasma and mitochondrial membranes and scavenge mitochondria-derived superoxide species, and for the former by the fact that it is actually a pro-oxidant in the presence of unliganded iron. ERG accumulates within tissues through the action of a specific organic cation transporter, SLC22A4 (previously referred to as OCTN1), which is possibly also expressed in mammalian mitochondria. Mitochondrial dysfunction has been implicated in a variety of vascular diseases including pre-eclampsia. This review discusses the use of ERG as a possibly mitochondrial-targeted anti-oxidant, focusing on its physical properties, potential mechanisms of action, safety profile and administration in relation to pregnancies complicated by pre-eclampsia.
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Affiliation(s)
- Robert N Kerley
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Ireland.
| | - Cathal McCarthy
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Ireland
| | - Douglas B Kell
- School of Chemistry and The Manchester Institute of Biotechnology, The University of Manchester, 131 Princess St, Manchester M1 7DN, UK.
| | - Louise C Kenny
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Ireland.
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15
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Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid. Int J Biol Macromol 2017; 106:123-129. [PMID: 28778523 DOI: 10.1016/j.ijbiomac.2017.07.180] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 07/30/2017] [Accepted: 07/31/2017] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effect of chitosan-carvacrol coating with or without caprylic acid (CAP) on the quality of Pacific white shrimp (Litopenaeus vannamei) during 10days of iced storage. The result showed that chitosan-carvacrol coating significantly inhibited the increase in total aerobic plate count (TPC), pH and total volatile basic nitrogen content (TVB-N) of shrimp in comparison with the control. Chitosan-carvacrol coating also delayed the melanosis formation and changes of ΔE values, and improved the texture and sensory properties of shrimp. Moreover, incorporation of CAP potentiated the efficacy of chitosan-carvacrol coating in retarding the increase of TPC and TVB-N. Incorporation of CAP into chitosan-carvacrol coating also enabled the texture characteristics of shrimp to be retained greater degrees. These results suggested that chitosan-carvacrol coating may be promising to be used as active packaging for extending the shelf life, and incorporation of CAP may enhance the efficacy of the coating.
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16
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Tang C, Hoo PCX, Tan LTH, Pusparajah P, Khan TM, Lee LH, Goh BH, Chan KG. Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties. Front Pharmacol 2016; 7:474. [PMID: 28003804 PMCID: PMC5141589 DOI: 10.3389/fphar.2016.00474] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2016] [Accepted: 11/21/2016] [Indexed: 02/06/2023] Open
Abstract
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.
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Affiliation(s)
- Calyn Tang
- Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaBandar Sunway, Malaysia
| | - Pearl Ching-Xin Hoo
- Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaBandar Sunway, Malaysia
| | - Loh Teng-Hern Tan
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
| | - Priyia Pusparajah
- Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University MalaysiaBandar Sunway, Malaysia
| | - Tahir Mehmood Khan
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
- Department of Pharmacy, Abasyn University PeshawarPeshawar, Pakistan
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of PhayaoPhayao, Thailand
| | - Bey-Hing Goh
- Novel Bacteria and Drug Discovery Research Group, School of Pharmacy, Monash University MalaysiaBandar Sunway, Malaysia
- Center of Health Outcomes Research and Therapeutic Safety (Cohorts), School of Pharmaceutical Sciences, University of PhayaoPhayao, Thailand
| | - Kok-Gan Chan
- Division of Genetics and Molecular Biology, Faculty of Science, Institute of Biological Sciences, University of MalayaKuala Lumpur, Malaysia
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17
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Bris CL, Cudennec B, Dhulster P, Drider D, Duflos G, Grard T. Melanosis in Penaeus monodon: Involvement of the Laccase-like Activity of Hemocyanin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:663-670. [PMID: 26671070 DOI: 10.1021/acs.jafc.5b04997] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
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.
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Affiliation(s)
- Cédric Le Bris
- Université Littoral Côte d'Opale, EA 7394-ICV-Institut Charles Viollette , F-62200 Boulogne sur Mer, France
- Université Lille , F-59000 Lille, France
- Université Artois , F-62000 Arras, France
- INRA , France
- ISA , F-59000 Lille, France
| | - Benoit Cudennec
- Université Littoral Côte d'Opale, EA 7394-ICV-Institut Charles Viollette , F-62200 Boulogne sur Mer, France
- Université Lille , F-59000 Lille, France
| | - Pascal Dhulster
- Université Littoral Côte d'Opale, EA 7394-ICV-Institut Charles Viollette , F-62200 Boulogne sur Mer, France
- Université Lille , F-59000 Lille, France
| | - Djamel Drider
- Université Littoral Côte d'Opale, EA 7394-ICV-Institut Charles Viollette , F-62200 Boulogne sur Mer, France
- Université Lille , F-59000 Lille, France
| | - Guillaume Duflos
- ANSES, Laboratoire de Sécurité des Aliments-Département des Produits de la Pêche et de l'Aquaculture , Boulevard du Bassin Napoléon, F-62200 Boulogne sur Mer, France
| | - Thierry Grard
- Université Littoral Côte d'Opale, EA 7394-ICV-Institut Charles Viollette , F-62200 Boulogne sur Mer, France
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18
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Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.011] [Citation(s) in RCA: 135] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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20
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Kozarski M, Klaus A, Jakovljevic D, Todorovic N, Vunduk J, Petrović P, Niksic M, Vrvic MM, van Griensven L. Antioxidants of Edible Mushrooms. Molecules 2015; 20:19489-525. [PMID: 26516828 PMCID: PMC6331815 DOI: 10.3390/molecules201019489] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 10/19/2015] [Accepted: 10/21/2015] [Indexed: 12/14/2022] Open
Abstract
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.
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Affiliation(s)
- Maja Kozarski
- Department for Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
| | - Anita Klaus
- Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
| | - Dragica Jakovljevic
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoseva 12, Belgrade 11001, Serbia.
| | - Nina Todorovic
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoseva 12, Belgrade 11001, Serbia.
| | - Jovana Vunduk
- Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
| | - Predrag Petrović
- Institute of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade 11060, Serbia.
| | - Miomir Niksic
- Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
| | - Miroslav M Vrvic
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoseva 12, Belgrade 11001, Serbia.
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11000, Serbia.
| | - Leo van Griensven
- Plant Research International, Wageningen University and Research Centre, Droevendaalsesteeg 1, Wageningen 6700 AA, The Netherlands.
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21
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Yuan G, Zhang X, Tang W, Sun H. Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1040459] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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White button mushroom ergothioneine aqueous extracts obtained by the application of enzymes and membrane technology. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2015.01.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Sun H, Lv H, Yuan G, Fang X. Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.671] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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24
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Cai H, Liu X, Chen Z, Liao S, Zou Y. Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies. Food Chem 2013; 141:2873-9. [DOI: 10.1016/j.foodchem.2013.05.124] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2008] [Revised: 02/05/2013] [Accepted: 05/24/2013] [Indexed: 10/26/2022]
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25
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Lin T, Wang JJ, Li JB, Liao C, Pan YJ, Zhao Y. Use of acidic electrolyzed water ice for preserving the quality of shrimp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8695-8702. [PMID: 23947475 DOI: 10.1021/jf4019933] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
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.
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Affiliation(s)
- Ting Lin
- College of Food Science and Technology, Shanghai Ocean University , Shanghai 201306, China
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26
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Nguyen TH, Giri A, Ohshima T. A rapid HPLC post-column reaction analysis for the quantification of ergothioneine in edible mushrooms and in animals fed a diet supplemented with extracts from the processing waste of cultivated mushrooms. Food Chem 2012; 133:585-91. [DOI: 10.1016/j.foodchem.2012.01.061] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2011] [Revised: 10/23/2011] [Accepted: 01/19/2012] [Indexed: 10/14/2022]
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27
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Nguyen TH, Nagasaka R, Ohshima T. Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02959.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.070] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Liao WC, Wu WH, Tsai PC, Wang HF, Liu YH, Chan CF. Kinetics of Ergothioneine Inhibition of Mushroom Tyrosinase. Appl Biochem Biotechnol 2011; 166:259-67. [DOI: 10.1007/s12010-011-9421-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2011] [Accepted: 10/18/2011] [Indexed: 10/15/2022]
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30
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Cheah IK, Halliwell B. Ergothioneine; antioxidant potential, physiological function and role in disease. Biochim Biophys Acta Mol Basis Dis 2011; 1822:784-93. [PMID: 22001064 DOI: 10.1016/j.bbadis.2011.09.017] [Citation(s) in RCA: 274] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 09/29/2011] [Indexed: 01/09/2023]
Abstract
Since its discovery, the unique properties of the naturally occurring amino acid, L-ergothioneine (EGT; 2-mercaptohistidine trimethylbetaine), have intrigued researchers for more than a century. This widely distributed thione is only known to be synthesized by non-yeast fungi, mycobacteria and cyanobacteria but accumulates in higher organisms at up to millimolar levels via an organic cation transporter (OCTN1). The physiological role of EGT has yet to be established. Numerous in vitro assays have demonstrated the antioxidant and cytoprotective capabilities of EGT against a wide range of cellular stressors, but an antioxidant role has yet to be fully verified in vivo. Nevertheless the accumulation, tissue distribution and scavenging properties, all highlight the potential for EGT to function as a physiological antioxidant. This article reviews our current state of knowledge. This article is part of a Special Issue entitled: Antioxidants and Antioxidant Treatment in Disease.
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Affiliation(s)
- Irwin K Cheah
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 28 Medical Drive, Singapore
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31
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Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. Int J Food Microbiol 2011; 149:247-53. [DOI: 10.1016/j.ijfoodmicro.2011.07.002] [Citation(s) in RCA: 108] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2011] [Revised: 05/26/2011] [Accepted: 07/03/2011] [Indexed: 11/23/2022]
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32
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Nirmal NP, Benjakul S. Inhibitory effect of mimosine on polyphenoloxidase from cephalothoraxes of Pacific white shrimp (Litopenaeus vannamei). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10256-10260. [PMID: 21863871 DOI: 10.1021/jf201603k] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The inhibitory effect of mimosine on polyphenoloxidase (PPO) from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei) was studied. Mimosine showed inhibitory activity toward PPO from white shrimp with an apparent molecular weight of 210 kDa as evidenced by the decrease in the activity staining band, as compared to the control. An inhibition kinetic study revealed that mimosine exhibited the mixed type reversible inhibition on PPO from white shrimp with a Ki value of 3.7 mM. Mimosine showed copper (Cu2+) reduction and chelating capacity in a dose dependent manner. Mimosine could react with the intermediate browning product, thereby rendering lower red-brown color formation. Therefore, mimosine could inhibit PPO by different modes of inhibition and could be used to prevent melanosis formation in Pacific white shrimp.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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33
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Encarnacion AB, Fagutao F, Shozen KI, Hirono I, Ohshima T. Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus). Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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34
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Nirmal NP, Benjakul S. Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed. Food Chem 2011; 128:427-32. [PMID: 25212152 DOI: 10.1016/j.foodchem.2011.03.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2010] [Revised: 01/14/2011] [Accepted: 03/09/2011] [Indexed: 10/18/2022]
Abstract
Lead (Leucaena leucocephala) seed extract was prepared using distilled water as a medium. An extraction yield of 26.16g/100g of seed was obtained after extraction at room temperature for 12h. Total phenolic and mimosine contents in the lead seed extract powder (LSEP) were 17.4g GAE/100g and 8.8g/100g, respectively. LSEP at different concentrations (0.05%, 0.1%, 0.25%, 0.5%, and 1%, w/v) showed inhibitory activity towards polyphenoloxidase (PPO) of Pacific white shrimp in a dose dependent manner. When the whole Pacific white shrimp were treated with 0.25% and 0.5% (w/v) LSEP, the shrimp treated with 0.5% LSEP had the lower melanosis score throughout the storage of 12days and showed a higher score for colour and odour, as well as overall likeness, compared with the control (without treatment) and 1.25% sodium metabisulphite treated samples at day 12 (P<0.05). Meat of shrimps treated with LSEP at both levels had the increase in mimosine content up to 8days, suggesting the migration of mimosine into shrimp muscle during extended storage. Therefore, 0.5% LSEP can be used as a novel melanosis inhibitor for Pacific white shrimp.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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Encarnacion AB, Fagutao F, Hirayama J, Terayama M, Hirono I, Ohshima T. Edible mushroom (Flammulina velutipes) extract inhibits melanosis in Kuruma shrimp (Marsupenaeus japonicus). J Food Sci 2010; 76:C52-8. [PMID: 21535653 DOI: 10.1111/j.1750-3841.2010.01890.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
This study compared the potential of an aqueous extract of an edible mushroom (Flammulina velutipes) to prevent melanosis in cultured Kuruma shrimp (Marsupenaeus japonicus) with other antimelanosic compounds in vivo. The mushroom extract contained 9.1 mg/mL ergothioneine (ESH). Immersion of live full-grown shrimp in a 0.5% w/v solution of mushroom extract significantly reduced PPO activity in shrimp hemolymph. In addition, expression of the prophenoloxidase (proPO) gene decreased in hemocytes, suggesting that the extract blocked the activation of the proPO cascade. Consequently, the development of melanosis in the treated shrimp was significantly suppressed during ice storage. Treatment with a 0.05% w/v solution of sodium ascorbate and 4-hexyl-1,3-benzenediol had the same effect. In vitro experiments showed that ESH effectively inhibited PPO activity and activation of the proPO cascade in hemocyte lysate supernatant. This study suggests that in vivo application of F. velutipes mushroom extract is an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis in shrimp. Practical Application: The extract of an edible mushroom (F. velutipes) containing ergothioneine can be a promising natural alternative to synthetic antimelanosic agents used to prevent postharvest melanosis in shrimp and other crustaceans. Furthermore, utilization of the mushroom trimmings could also help address the growing concerns on the disposal of such agricultural wastes and instead use it into a novel purpose as a source of antimelanosic and antioxidants for food and industrial application.
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Affiliation(s)
- Angel B Encarnacion
- Dept. of Food Science and Technology, Tokyo Univ. of Marine Science and Technology, Konan-4, Minato-ku, Tokyo 108-8477, Japan
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