Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 247-258

  Tepwong, Pramvadee ^a   Giri, Anupam ^a   Sasaki, Fumito ^b   Fukui, Rikuo ^b   Ohshima, Toshiaki ^a  

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

^b Hokken Co Ltd   (Japan)

Author keywords

Ergothioneine; Lentinula edodes; Mycelia; Radical scavenging activity; Shiitake mushroom; Submerged cultivation

Indexed keywords

ERGOTHIONEINE; LENTINULA EDODES; MYCELIA; RADICAL SCAVENGING ACTIVITY; SHIITAKE MUSHROOM; SUBMERGED CULTIVATION;

AMINO ACIDS; EMULSIFICATION; GLUCOSE; MASS SPECTROMETRY; OXIDATION;

EMULSIONS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AMINO ACID; ANTIOXIDANT; ASPARTIC ACID; BETA CAROTENE; FRUCTOSE; LENTINULA EDODES EXTRACT; LINOLEIC ACID; METHIONINE; MONOSACCHARIDE; SCAVENGER; THIONEINE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; COCULTURE; DRY WEIGHT; FERMENTATION; LENTINULA EDODES; LIPID OXIDATION; MYCELIUM; NONHUMAN; SUPPLEMENTATION;

BASIDIOMYCOTA; LENTINULA EDODES;

EID: 80054024032     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.070     Document Type: Article

References (44)

1. D. Akanmu, R. Cecchini, O.I. Aruoma, and B. Halliwell The antioxidant action of ergothioneine Archives of Biochemistry and Biophysics 288 1991 10 16
2. H. Akashi, and T. Gojobori Metabolic efficiency and amino acid composition in the proteomes of Escherichia coli and Bacillus subtilis Proceedings of the National Academy of Sciences 99 2002 3695 3700 (Pubitemid 34252168)
3. A. Arduini, L. Eddy, and P. Hochstein The reduction of ferryl myoglobin by ergothioneine: A novel function for ergothioneine Archives of Biochemistry and Biophysics 281 1990 41 43 (Pubitemid 20232870)
4. O.I. Aruoma, M.E. Whiteman, and B. Halliwell The antioxidant action of l-ergothioneine assessment of its ability to scavenge peroxynitrite Biochemical and Biophysical Research Communication 231 1997 389 391 (Pubitemid 27214318)
5. O.I. Aruoma, J.P.E. Spencer, and N. Mahmood Protection against oxidative damage and cell death by the natural antioxidant ergothioneine Food and Chemical Toxicology 37 1999 1043 1053 (Pubitemid 29528146)
6. M.A. Augustin, L. Sanguansri, and O. Bode Maillard reaction products as encapsulants for fish oil powders Journal of Food Science 71 2006 E25 E32
7. J.T. Bae, J. Sinha, J.P. Park, C.H. Song, and J.W. Yun Optimization of submerged culture conditions for exobiopolymer production by Paecilomyces japonica Journal of Microbiology and Biotechnology 10 2000 482 487
8. H.N.D. Bao, H. Ushio, and T. Ohshima Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats Journal of Agricultural and Food Chemistry 56 2008 10032 10040
9. H.N.D. Bao, Y. Shinomiya, H. Ikeda, and T. Ohshima Preventing discoloration and lipid oxidation in dark muscle of yellowtail by feeding an extract prepared from mushroom (Flammulina velutipes) cultured medium Aquaculture 295 2009 243 249
10. L.C. Boyd, M.F. King, and B. Sheldom A rapid method for determining the oxidation of n-3 fatty acids Journal of the American Oil Chemists' Society 69 1992 325 330
11. A. Chandra, and R.P. Purkayastha Physiological studies on Indian mushrooms Transactions of the British Mycological Society 69 1977 63 70
12. J. Chaudiere, and R. Ferrari-Iliou Intracellular antioxidants: From chemical to biochemical mechanisms Food and Chemical Toxicology 37 1999 949 962 (Pubitemid 29481797)
13. N.J. Dubost, R. Beelman, and D. Royse Influence of selected cultural factors and postharvest storage on ergothioneine content of common button mushroom Agaricus bisporus (J. Lge) Imbach (Agaricomycetideae) International Journal of Medicinal Mushrooms 9 2007 163 176 (Pubitemid 47013343)
14. A.B. Encarnacion, F. Fagutao, I. Hirono, H. Ushio, and T. Ohshima Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp (Marsupenaeus japonicus) Journal of Agricultural and Food Chemistry 58 2010 2577 2585
15. I.O. Fasidi, and D.O. Akwakwa Growth requirements of Volvariellas speciosa (Fr.Ex.Fr.) Singer., a Nigerian mushroom Food Chemistry 55 1996 165 168 (Pubitemid 26057012)
16. E.N. Frankel Chemistry of free radical and singlet oxidation of lipids Progress in Lipids Research 24 1985 197 221
17. O.M. Garraway, and C.R. Evans Fungi nutrition and physiology 1984 John Wiley and Sons New York
18. B. Girard, and S. Nakai Grade classification of canned pink salmon with static headspace volatile patterns Journal of Food Science 59 1994 507 512
19. A. Giri, K. Osako, and T. Ohshima Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing Food Chemistry 120 2010 621 631
20. A. Giri, K. Osako, A. Okamoto, E. Okazaki, and T. Ohshima Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji Food Research International 44 2011 317 325
21. A.K. Guha, and Banerjee Effect of different carbon compounds on submerged production of Agaricus campestris Journal of Food Science and Technology 8 1971 82 83
22. P.E. Hartman Ergothioneine as antioxidant Methods in Enzymology 186 1990 310 318 (Pubitemid 20279972)
23. Hildebrand, D. (2010). Plant Biochemistry. < http://www.uky.edu/ ~dhild/biochem/24/lect24.html >. Accessed 05.02.2011.
24. M.S. Jang, A. Sanada, H. Ushio, M. Tanaka, and T. Ohshima Inhibitory effect of 'enokitake' mushroom extracts on polyphenol oxidase and prevention of apple browning Lebensmittel-Wissenschaft und-Technologie 35 2002 697 702 (Pubitemid 35442275)
25. G.K. Jayaprakasha, R.P. Singh, and K.K. Sakariah Antioxidant activity of grape seed (Vitis vinifera) extracted on peroxidation models in vitro Food Chemistry 73 2001 285 290 (Pubitemid 32396784)
26. Jonathan, S. G. (2002). Vegetative growth requirements and antimicrobial activities of some higher fungi in Nigeria. PhD thesis, university of Ibadan, Ibadan, Nigeria.
27. D.B. Josephson, and J. Glinka Formation of influential flavor components through water-mediated retro-aldol conversions of α, β-unsaturated carbonyls T.H. Parliaent, R.J. McGorrin, C.-T. Ho, Thermal generation of aromas 1989 American Chemical Society Washington (DC) (pp. 242-246)
28. W.Y. Lee, E.J. Park, and J.K. Ahn Supplementation of methionine enhanced the ergothioneine accumulation in the Ganoderma neo-japonicum mycelia Applied Biochemistry and Biotechnology 158 2009 213 221
29. U. Lindequist, T.H.J. Niedermeyer, and W.D. Jülich The pharmacological potential of mushrooms Evidence-based Complementary and Alternative Medicine 2 2005 285 299 (Pubitemid 41258148)
30. H.R. Mahier, and E.H. Cordes Biological chemistry 2nd ed. 1971 Hamper and Row New York
31. P. Mattila, K. Suonpää, and V. Piironen Functional properties of edible mushrooms Nutrition 16 2002 694 696 (Pubitemid 30445154)
32. J.L. Mau, G.R. Chao, and K.T. Wu Antioxidant properties of methanolic extracts from several ear mushrooms Journal of Agricultural and Food Chemistry 49 2001 5461 5467
33. D.B. Melville, W.H. Horner, C.C. Otken, and M.L. Ludwig Studies on the origin of ergothioneine in animals Journal of Biological Chemistry 213 1955 61 68
34. D.B. Melville l-ergothioneine Vitamins & Hormones 17 1958 155 204
35. D.B. Melville, M.L. Ludwig, E. Inamine, and J.R. Rachele Transmethylation in the biosynthesis of ergothioneine Journal of Biological Chemistry 23 1958 1195 1198
36. A.S. McGill, R. Hardy, J.R. Burt, and F.D. Gunstone Hept-cis-4-enal and its contribution to the off-flavour in cold stored cod Journal of the Science of Food and Agriculture 25 1974 1477 1489
37. N. Motohashi, I. Mori, and Y. Sugiura Complexing of copper ion by ergothioneine Chemical and Pharmaceutical Bulletin 24 1976 2364 2368
38. T. Ohshima, N. Li, and C. Koizumi Oxidative decomposition of cholesterol in fish products Journal of the American Oil Chemists' Society 70 1993 595 600 (Pubitemid 23679514)
39. T. Osawa, and M. Namiki Natural antioxidants isolated from eucalyptus leaf waxes Journal of Agricultural and Food Chemistry 33 1985 777 780
40. M. Oyaizu Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine Japanese Journal of Nutrition 44 1986 307 315
41. C.F. Ross, and D.M. Smith Use of volatiles as indicators of lipid oxidation in muscle foods Comprehensive Review in Food Science and Food Safety 5 2006 18 25 (Pubitemid 44402007)
42. S. Sanchez, and A.L. Demain Metabolic regulation of fermentation processes Enzyme and Microbial Technology 31 2002 895 906 (Pubitemid 35375749)
43. J.H. Sohn, Y. Taki, H. Ushio, and T. Ohshima Quantitative determination of total lipid hydroperoxides by a flow injection analysis system Lipids 40 2005 203 209 (Pubitemid 40530225)
44. 12 biosynthesis by mycelial cultures of Lentinula edodes (Berk.) Pegl Enzyme and Microbial Technology 43 2008 369 374