Antioxidative Activities of Mushroom (<i>Flammulina velutipes</i>) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological Antioxidants

Bao, Huynh Nguyen Duy; Ushio, Hideki; Ohshima, Toshiaki

doi:10.1111/j.1750-3841.2009.01069.x

Cited by 43 publications

(44 citation statements)

References 27 publications

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“…Our previous research investigated the efficacy of an aqueous mushroom ( F. velutipes ) extract as an antioxidant and antimelanosic agent (Jang and others 2002, 2003; Bao and others 2008, 2009, 2010; Encarnacion and others 2010). F. velutipes fruiting body extract was reported to contain ESH at a level of 3.03 ± 0.07 mg/mL (Bao and others 2009). In this study, a concentrated extract of mushroom fruiting body trimmings was used as an antimelanosic agent for shrimp.…”

Section: Resultsmentioning

confidence: 99%

“…For example, an extract from the fruiting body of edible mushroom ( Flammulina velutipes ) inhibits apple browning and shrimp melanosis, suggesting that the mushroom extract contained certain compounds contributing to such actions (Jang and others 2002, 2003). In addition, this extract possesses antioxidative properties (Bao and others 2008, 2009, 2010). Specifically, the extract containing 2‐thiol‐L‐histidine‐betaine (ergothioneine, ESH), shows pronounced 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity, and suppresses lipid oxidation in bigeye tuna meat (Bao and others 2008, 2009, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, this extract possesses antioxidative properties (Bao and others 2008, 2009, 2010). Specifically, the extract containing 2‐thiol‐L‐histidine‐betaine (ergothioneine, ESH), shows pronounced 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity, and suppresses lipid oxidation in bigeye tuna meat (Bao and others 2008, 2009, 2010). Recently, we determined that ESH is most likely to be the active ingredient in a F. velutipes mushroom extract that inhibits mushroom PPO activity, apple browning, and postharvest melanosis in shrimp fed with the mushroom fruiting body extract (Encarnacion and others 2010).…”

Section: Introductionmentioning

confidence: 99%

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Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus)

Encarnacion¹,

Fagutao²,

Hirayama³

et al. 2010

Journal of Food Science

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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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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus)

Encarnacion¹,

Fagutao²,

Hirayama³

et al. 2010

Journal of Food Science

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“…Inclusion of antioxidant food extracts has been used to limit lipid oxidation (31, 32). There was no consistent effect of the type of baked coatings upon fatty acid oxidation products.…”

Section: Discussionmentioning

confidence: 99%

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

Raatz

Golovko

Brose

et al. 2011

J. Agric. Food Chem.

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Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.

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“…The samples were prepared following the procedure described by Bao et al [8]. A 5 g portion of the dried powder of B. edulis was extracted by stirring with 50 mL of 70% v/v aqueous acetone for 1 h at 258C at 150 rpm and filtered through Whatman No.…”

Section: Mushroom Extracts Preparation and Incorporation In Beef Burgmentioning

confidence: 99%

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

Barros

Barreira

Grangeia

et al. 2011

Eur. J. Lipid Sci. Technol.

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The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts at different concentrations. Beef burger samples were stored for 8 days, and chemical and nutritional parameters, including the free fatty acid profile, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids, mainly arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased in beef burgers supplemented with mushroom extract, giving higher radical scavenging properties, reducing power and TBARS inhibition capacity. These findings indicated that beef burger patties were protected from lipid peroxidation in the presence of mushroom extract.

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Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological Antioxidants

Cited by 43 publications

References 27 publications

Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus)

Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus)

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

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