Effects of Ergothioneine from Mushrooms (Flammulina velutipes) on Melanosis and Lipid Oxidation of Kuruma Shrimp (Marsupenaeus japonicus)

Abstract

The antimelanosic and antioxidative properties of a hot water extract prepared from the fruiting body of the edible mushroom (Flammulina velutipes) were evaluated by dietary supplementation in Kuruma shrimp (Marsupenaeus japonicus) for possible aquaculture application. The extract contained ergothioneine (ERT) at a level of 2.05 mg/mL. A commercial standard of l-ergothioneine (l-ERT) and the mushroom extract showed inhibitory activity against mushroom polyphenoloxidase (PPO). Feeding of the extract had no adverse effects on the immune systems of the shrimp under the present experimental conditions. Supplementation of the extract in the diet significantly suppressed PPO activities in the hemolymphs of the shrimp. Expression of the prophenoloxidase (proPO) gene decreased in the hemocyte of the Kuruma shrimp fed with the mushroom extract. Consequently, development of melanosis was significantly suppressed in the supplement fed shrimp during ice storage. Lipid oxidation was also effectively controlled in the supplement fed group throughout the storage period. In vitro experiments showed that l-ERT effectively inhibited the activation of proPO in the hemocyte lysate supernatant (HLS). The transcript of the proPO gene in the hemocyte showed lower expression in the l-ERT-treated HLS. It was concluded that dietary supplementation of the mushroom extract in shrimp could be a promising approach to control post mortem development of melanosis and lipid oxidation in shrimp muscles.

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

“…Similar results were obtained from the extracts from Punica granatum and Leucaena leucocephala which showed the effect of inhibition of melanosis formation in Pacific white shrimp during iced storage (Nirmal and Benjakul, 2011a;Fang et al, 2013) and the extract from the edible mushroom Flammulina velutipes which significantly inhibited the formation of melanosis of shrimp and crab (Encarnacion et al, 2010(Encarnacion et al, , 2011a(Encarnacion et al, , 2011b(Encarnacion et al, , 2012.…”

“…For example, the use of metabisulphite to inhibit melanosis of shrimp could cause the sulfur dioxide residue exceeding problems (Gomez-Guillen et al, 2005). Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnacion et al, 2010;Maqsood et al, 2013). Recently, a series of studies conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Nirmal and H. Sun et al 672 Benjakul, 2011a, 2012a).…”

Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus)

“…The PO activity of each sample (n = 3 per group) was measured spectrophotometrically using L-3,4-dihydroxyphenylalanine (L-DOPA) as the substrate in a pH 7.8 reaction medium and incubated at 37°C as previously reported (Encarnacion, Fagutao, Hirono, Ushio, & Ohshima, 2010). …”

Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage

“…However, the use of synthetic compounds to inhibit melanosis in seafood is limited due to increasing regulatory attention and their potential toxicity (McEvily, Iyengar, & Otwell, 1991). Due to the potential health hazards of chemical additives, natural products, especially natural antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds (Encarnacion, Fagutao, Hirono, Ushio, & Ohshima, 2010;Maqsood, Benjakul, & Shahidi, 2013). Recently, a series of studies conducted on the utilization of natural extracts to delay melanosis formation and extend the shelf life of seafood (Fang, Sun, Huang, & Yuan, 2013;Nirmal & Benjakul, 2011a, 2011cSun, Lv, Yuan, & Fang, 2014).…”