Optimization of Melanin Extraction from the Wood Ear Medicinal Mushroom, Auricularia auricula-judae (Agaricomycetes), by Response Surface Methodology and Its Antioxidant Activities In Vitro

Ma, Yibo; Bao, Yihong; Kong, Xianghui; Tian, Jiaojiao; Han, Bing; Zhang, Jiechi; Chen, Xijun; Zhang, Piqi; Wang, Hui; Dai, Xiaodong; Liu, Jianing; Han, Zhong; Ma, Qing

doi:10.1615/intjmedmushrooms.2018028694

Cited by 11 publications

(8 citation statements)

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“…Thus, enzymatic browning was also one factor responsible for the formation of BQ. Melanin has many excellent properties, such as strong free radical scavenging ability ( Ma et al, 2018 ), resistance to ultraviolet radiation ( Ye et al, 2019 ), heat resistance ( Li et al, 2019 ), and antibacterial ( Vasanthabharathi et al, 2011 ) and cell protection ( Langfelder et al, 2003 ), and can be used as antioxidants ( Zhao et al, 2022 ), anti-tumor drugs ( Ye et al, 2019 ), and hair dyes ( Battistella et al, 2020 ). Therefore, studies aimed at screening of melanin-producing bacteria from Daqu and identifying the melanin structure and function are needed.…”

Section: Discussionmentioning

confidence: 99%

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics

Luo

Zhang²,

Yang³

et al. 2022

Front. Microbiol.

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Sauce-flavored Daqu exhibits different colors after being stacked and fermented at high temperatures. Heiqu (black Daqu, BQ) with outstanding functions is difficult to obtain because its formation mechanism is unclear. In this study, we compared the metabolites in different types of Daqu using ultra-high-performance liquid chromatography triple quadrupole mass spectrometry to explore the formation process of BQ. We found that 251 differential metabolites were upregulated in BQ. Metabolic pathway analysis showed that “tyrosine metabolism” was enriched, and most metabolites in this pathway were differential metabolites upregulated in BQ. The tyrosine metabolic pathway is related to enzymatic browning and melanin production. In addition, the high-temperature and high-humidity fermentation environment of sauce-flavored Daqu promoted an increase in the melanoidin content via a typical Maillard reaction; thus, the melanoidin content in BQ was much higher than that in Huangqu and Baiqu. By strengthening the Maillard reaction precursor substances, amino acids, and reducing sugars, the content of Daqu melanoidin increased significantly after simulated fermentation. Therefore, the enzymatic browning product melanin and Maillard reaction product melanoidin are responsible for BQ formation. This study revealed the difference between BQ and other types of Daqu and provides theoretical guidance for controlling the formation of BQ and improving the quality of liquor.

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Section: Discussionmentioning

confidence: 99%

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics

Luo

Zhang²,

Yang³

et al. 2022

Front. Microbiol.

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“…In particular, methods for extracting melanin pigment from melanocytes and melanin organs, which are generally extracted by dissolving in an alkali or strong acid solution and heating ( Young, 1921 ; Voss, 1954 ). For example, crude melanin was obtained by simple alkali extraction; however, the yield was as low as 2.59% ( Ma et al, 2018 ). The extraction and purification process of melanin affects the purity of melanin, depending on the extraction method, the number of repeat cycles, and the form of melanin, namely crude or pure melanin.…”

Section: Bioprocess For Melanin Production; Fermentation Extraction and Purificationmentioning

confidence: 99%

Bioprocess of Microbial Melanin Production and Isolation

Choi

2021

Front. Bioeng. Biotechnol.

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Melanin is one of the most abundant pigments found in the biosphere. Owing to its high biocompatibility and diverse biological activities, it has been widely applied as a functional biomaterial in the cosmetic, pharmaceutical, biopolymer, and environmental fields. In this study, the production of melanin was comprehensively reviewed concerning bioconversion and isolation processes. First, several melanogenic microbes, including fungi and bacteria, were summarized. Melanin production was classified by host and melanin type and was analyzed by titers in g/L in addition to reaction conditions, including pH and temperature. The production was further interpreted using a space-time yields chart, which showed two distinct classifications in productivity, and reaction conditions were analyzed using a pH-temperature-titer chart. Next, the extraction process was summarized by crude and pure melanin preparation procedures, and the extraction yields were highlighted. Finally, the recent applications of melanin were briefly summarized, and prospects for further application and development in industrial applications were suggested.

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“…Melanin is one characteristic component of AAJ (1−3%), which can be extracted by alkaline solvent, ultrasonic, filtration, and purification. 34 A single-factor experiment and response surface method were used to determine the optimal conditions for better melanin extraction: culture temperature, 69.11 °C; incubation time, 58.66 min; and incubation condition, pH 12.81. 23 The results showed that the antioxidation activity of melanin in AAJ was good in vitro and had a strong scavenging effect on DPPH free radicals and superoxide anions.…”

Section: Polysaccharides From Aaj (Ap)mentioning

confidence: 99%

Review on Auricularia auricula-judae as a Functional Food: Growth, Chemical Composition, and Biological Activities

Liu

Zhang

et al. 2021

J. Agric. Food Chem.

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Although the application of Auricularia auricula-judae (AAJ) for health purposes has a long tradition in Asia, there is a lack of research on the functional nutrition of AAJ; the current research focused on polysaccharides has been too unitary compared to other mushrooms in recent years. Identification, extraction, and large-scale production of biologically active substances have emerged as critical determinants that determine AAJ becoming a functional food. AAJ is being treated in a restrained manner, despite having significant potential as a drug or a source of pure bioactive substances. Functional ingredients of mushrooms and AAJ have emerged as a new impetus for researchers interested in developing functional foods. This review presents an overview of current studies relevant to nutrition and the application of AAJ. The physiological conditions of AAJ and the corresponding functional ingredients beneficial to human health are reviewed to better understand the function and mechanisms of different nutrient contents. Relevant methods for evaluating the efficiency of extraction are also summarized. Finally, current limitations and the future scope for functional ingredients of AAJ are identified and discussed.

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Optimization of Melanin Extraction from the Wood Ear Medicinal Mushroom, Auricularia auricula-judae (Agaricomycetes), by Response Surface Methodology and Its Antioxidant Activities In Vitro

Cited by 11 publications

References 0 publications

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics

Analysis of the Formation of Sauce-Flavored Daqu Using Non-targeted Metabolomics

Bioprocess of Microbial Melanin Production and Isolation

Review on Auricularia auricula-judae as a Functional Food: Growth, Chemical Composition, and Biological Activities

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