Preventing discoloration and lipid oxidation in dark muscle of yellowtail by feeding an extract prepared from mushroom (Flammulina velutipes) cultured medium

Aquaculture

Volumn 295, Issue 3-4, 2009, Pages 243-249

  Bao, Huynh N D ^a   Shinomiya, Yoichi ^b   Ikeda, Hiroaki ^c   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b Uwajima City Office   (Japan)

^c Yamaki Co Ltd   (Japan)

Author keywords

Discoloration; Ergothioneine; Lipid oxidation; Metmyoglobin; Mushroom (Flammulina velutipes); Yellowtail (Seriola quinqueradiata)

Indexed keywords

ANTIOXIDANT; ARTIFICIAL DIET; CULTIVATION; FISHERY MANAGEMENT; FOOD SUPPLEMENTATION; GROWTH RATE; HARVESTING; LIPID; LOW TEMPERATURE; MEAT; MORTALITY; MUSCLE; MUSHROOM; OXIDATION; PERCIFORM; TEMPERATURE EFFECT;

BASIDIOMYCOTA; FLAMMULINA VELUTIPES; SERIOLA QUINQUERADIATA;

EID: 69249216414     PISSN: 00448486     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aquaculture.2009.06.042     Document Type: Article

References (36)

1. Akanmu D., Cecchini R., Aruoma O.I., and Halliwell B. The antioxidant action of ergothioneine. Arch. Biochem. Biophy. 288 (1991) 10-16
2. Arduini A., Eddy L., and Hochstein P. The reduction of ferryl myoglobin by ergothioneine: a novel function for ergothioneine. Arch. Biochem. Biophy. 281 (1990) 41-43
3. Baldridge R.C. Blood ergothioneine and dietary oats. J. Nutr. 56 (1955) 107-113
4. Bao H.N.D., Ushio H., and Ohshima T. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats. J. Agric. Food Chem. 56 (2008) 10,032-10,040
5. Bito M. Studies on retention of meat color of frozen tuna. II. Effect of storage temperature on preventing discoloration of tuna meat during freezing storage. Bull. Jpn. Soc. Sci. Fish. 31 (1965) 534-539
6. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37 (1959) 911-917
7. Briggs I. Ergothioneine in the central nervous system. J. Neurochem. 19 (1972) 27-35
8. Casttellini C., Bosco A.D., and Bernardini M. Improvement of lipid stability of rabbit meat by vitamin E and C administration. J. Sci. Food Agric. 81 (2000) 46-53
9. Chaudiere J., and Ferrari-Iliou R. Intracellular antioxidants: from chemical to biochemical mechanisms. Food Chem. Toxicol. 37 (1999) 949-962
10. Corino C., Pastorelli G., Pantaleo L., Oriani G., and Salvatori G. Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E. Meat Sci. 52 (1999) 285-289
11. Deiana M., Rosa A., Casu V., Piga R., Dessi M.A., and Aruoma O.I. l-ergothioneine modulate oxidative damage in the kidney and liver of rats in vivo: studies upon the profile of polyunsaturated fatty acids. Clin. Nutr. 23 (2004) 183-193
12. Dubost N.J., Ou B., and Beelman R.B. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chem. 105 (2007) 727-735
13. Ey J., Schomig E., and Taubert D. Dietary sources and antioxidant effects of ergothioneine. J. Agric. Food Chem. 55 (2007) 6466-6474
14. Faustman C., Chan W.K.M., Schaefer D.M., and Havens A. Beef color update: the role for vitamin E. J. Anim. Sci. 76 (1998) 1019-1026
15. Franzoni F., Colognato R., Galetta F., Laurenza I., Barsotti M., Stefano R.D., Bocchetti R., Regoli F., Carpi A., Balbarini A., Migliore L., and Santoro G. An in vitro study on the free radical scavenging capacity of ergothioneine comparison with reduced glutathione, uric acid and trolox. Biomed. Pharmacotherapy 60 (2006) 45-47
16. Fu H., Shieh D., and Ho C. Antioxidant and free radical scavenging activities of edible mushrooms. J. Food Lipids. 9 (2002) 35-46
17. Gines R., Palicio M., Zamorano M.J., Arguello A., Lopez J.L., and Afonso J.M. Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (Sparus aurata). Aquacult. Inter. 10 (2002) 379-389
18. Grunwald E.W., and Richards M.P. Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. J. Agric. Food Chem. 54 (2006) 8271-8280
19. Hiraoka Y., Ohsaka E., Narita K., Yamabe K., and Seki N. Preventive method of color deterioration of yellowtail dark muscle during frozen storage and post thawing. Fish. Sci. 70 (2004) 1130-1136
20. Jang M., Eun J., Ushio H., and Ohshima T. Antioxidative properties of mushroom (Flammulina velutipes) crude extract on the oxidation of cod liver oil in emulsion. Food Sci. Biotechnol. 13 (2004) 215-218
21. Kawano H., Otani M., Takeyama K., Kawai Y., Mayumi T., and Hama T. Studies on ergothioneine. VI. Distribution and fluctuations of ergothioneine in rats. Chem. Pharm. Bull. 30 (1982) 1760-1765
22. Kawano H., Murata H., Iriguchi S., Mayumi T., and Hama T. Studies on ergothioneine. XI. Inhibitory effect on lipid peroxide formation in mouse liver. Chem. Pharm. Bull. 31 (1983) 1682-1687
23. Love J.D., and Pearson A.M. Lipid oxidation in meat and meat products - a review. J. Am. Oil Chem. 48 (1971) 547-549
24. Makishima S., Nozaki K., Mizuno M., Netsu E., Shinji K., Shibayama T., Kanda T., and Amano Y. Recovery of soluble sugars from waste medium for Enokitake (Flammulina velutipes) mushroom cultivation with hydrothermal reaction and enzyme digestion. J. Appl. Glycosci. 53 (2006) 261-266
25. Mayumi T., Kawano H., Sakamoto Y., Suehisa E., Kawai Y., and Hama T. Studies on ergothioneine. V. Determination by high performance liquid chromatography and application to metabolic research. Chem. Pharm. Bull. 26 (1978) 3772-3778
26. Melville D.B., and Eich S. The occurrence of ergothioneine in plant material. J. Biol. Chem. 218 (1956) 647-651
27. Misiti F., Castagnola M., Zuppi C., Giardina B., and Messana I. Role of ergothioneine on S-nitrosoglutathione catabolism. Biochem. J. 356 (2001) 799-804
28. Morkore T., Mazo T.P.I., Tahirovic V., and Einen O. Impact of starvation and handling stress on rigor development and quality of Atlantic salmon (Salmon salar L). Aquaculture 277 (2008) 231-238
29. Phillips A.L., Faustman C., Lynch M.P., Govoni K.E., Hoagland T.A., and Zinn S.A. Effects of dietary α-tocopherol supplementation on color and lipid stability in pork. Meat Sci. 58 (2001) 389-393
30. Renerre M. Review: factors involved in the discoloration of beef meat. Inter. J. Food Sci. Tech. 25 (1990) 613-630
31. Romero F.T., Ordonez I., Arduini A., and Cadenas E. The reactivity of thiols and disulfides with different redox states of myoglobin. Redox and addition reactions and formation of thiyl radical intermediates. J. Bio. Chem. 267 (1992) 1680-1688
32. Shires T.K., Brummel M.C., Pulido J.S., and Stegink L.D. Ergothioneine distribution in bovine and porcine ocular tissues. Comp. Biochem. Physiol. 177C (1997) 117-120
33. Sohn J.H., Taki Y., Ushio H., and Ohshima T. Quantitative determination of total lipid hydroperoxides by a flow inspection analysis system. Lipid. 40 (2005) 203-209
34. Tang J., Faustman C., Lee S., and Hoagland T.A. Effect of glutathione on oxymyoglobin oxidation. J. Agric. Food Chem. 51 (2003) 1691-1695
35. Wasser S.P. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Appl. Microbiol. Biotechnol. 60 (2002) 258-274
36. Yang A., Lanari M.C., Brewster M., and Tume R.K. Lipid stability and meat colour of beef from pasture-and grain-ded cattle with or without vitamin E supplement. Meat Sci. 60 (2002) 41-50