Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

Bao, Huynh Nguyen Duy; Osako, Kazufumi; Ohshima, Toshiaki

doi:10.1002/jsfa.3992

Cited by 38 publications

(52 citation statements)

References 23 publications

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“…The extracts of several mushrooms containing ergothioneine (34) were also shown to prevent brown discoloration in processed fish meat (Bao et al, 2010b). Brown discoloration occurs when both deoxymyoglobin and oxymyoglobin are oxidized into metmyoglobin (metMb).…”

Section: Biological Activities Of F Velutipesmentioning

confidence: 99%

Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties

et al. 2016

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Flammulina velutipes (enoki, velvet shank, golden needle mushroom or winter mushroom), one of the main edible mushrooms on the market, has long been recognized for its nutritional value and delicious taste. In recent decades, research has expanded beyond detailing its nutritional composition and delved into the biological activities and potential health benefits of its constituents. Many bioactive constituents from a range of families have been isolated from different parts of the mushroom, including carbohydrates, protein, lipids, glycoproteins, phenols, and sesquiterpenes. These compounds have been demonstrated to exhibit various biological activities, such as antitumour and anticancer activities, anti-atherosclerotic and thrombosis inhibition activity, antihypertensive and cholesterol lowering effects, anti-aging and antioxidant properties, ability to aid with restoring memory and overcoming learning deficits, anti-inflammatory, immunomodulatory, anti-bacterial, ribosome inactivation and melanosis inhibition. This review aims to consolidate the information concerning the phytochemistry and biological activities of various compounds isolated from F. velutipes to demonstrate that this mushroom is not only a great source of nutrients but also possesses tremendous potential in pharmaceutical drug development.

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Section: Biological Activities Of F Velutipesmentioning

confidence: 99%

Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties

et al. 2016

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“…(2007) reported that the ESH content ranged between 210 and 2590 mg/kg −1 of dry weight in the most commonly consumed edible mushrooms in the United States. Bao et al. (2010a) determined that the ESH content of various mushrooms cultivated in Japan varied between trace amounts and 2080 mg/kg −1 of wet weight.…”

Section: Introductionmentioning

confidence: 99%

“…Flammulina velutipes is widely used as food or a food ingredient. A recent study revealed that the edible parts of F. velutipes contained a high amount of ESH compared to other cultivated mushrooms (Bao et al. , 2010a).…”

Section: Introductionmentioning

confidence: 99%

Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes

Nguyen

Nagasaka

Ohshima³

2012

Int J of Food Sci Tech

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Summary Edible mushrooms contain considerable amounts of the potent natural antioxidant 2‐thiol‐l‐histidine‐betaine (l‐ergothioneine, ESH). The objective of this study was to evaluate the effects of extraction solvents, common cooking methods and storage conditions on the ESH content, total phenols (TPs) and antioxidant capacity of the edible mushroom Flammulina velutipes fruiting body and its hot water extract that had been stored at different temperatures. Regarding cooking procedures, boiling in water resulted in the highest losses of antioxidant activity of both ESH and TPs. Most of the losses of ESH and TPs were detected in the cooking water. The ESH contents in the raw mushroom fruiting bodies significantly decreased after 8 days of refrigerated storage under both dark and fluorescent lighting conditions. However, the TP content in the raw mushroom stored under fluorescent lighting significantly increased during 10 days of refrigeration. In contrast, the ESH and TP contents as well as DPPH radical scavenging ability of the fruiting bodies remained unchanged for up to 15 days of frozen storage at −18 °C. The same behaviour was obtained with the mushroom extract packed in plastic tubes. The correlation between DPPH radical scavenging activity and ESH contents was higher than that for TP compounds.

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“…Extracts from tamogitake were prepared by the method of Bao et al (2010). The fruiting bodies of tamogitake were ground with a food processor and 50 g of the ground material was extracted with 250 ml water at 95°C in a glass round-bottom flask for 1 h. The supernatant was collected by centrifugation of the boiled mixture at 4°C and then evaporation at 40°C in vacuo.…”

Section: Preparation Of Crude Extracts From Tamogitakementioning

confidence: 99%

Characterization of ergothionase from Burkholderia sp. HME13 and its application to enzymatic quantification of ergothioneine

Muramatsu

Matsuo

Okada

et al. 2012

Appl Microbiol Biotechnol

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We identified ergothionase, which catalyzes conversion of ergothioneine to thiolurocanic acid and trimethylamine, in a newly isolated ergothioneine-utilizing strain, Burkholderia sp. HME13. The enzyme was purified and its N-terminal amino acid sequence was determined. Based on the amino acid sequence, the gene encoding the enzyme was cloned and expressed in Escherichia coli. The recombinant enzyme was purified to homogeneity and characterized. The enzyme consisted of four identical 55-kDa subunits. The enzyme showed maximum activity at pH 8.0 and 65 °C and was stable between pH 7.0 and pH 10.0 and up to 60 °C. The enzyme acted on ergothioneine (K m: 19 μM, V max: 270 μmol/min/mg), but not D-histidine, L-histidine, D-tyrosine, L-tyrosine, D-phenylalanine, or L-phenylalanine. The enzyme was activated by BaCl2 and strongly inhibited by CuSO4, ZnSO4, and HgCl2. The amino acid sequence of ergothionase showed 23 % similarity to histidine ammonia-lyase (HAL) from Pseudomonas putida and 17 % similarity to phenylalanine ammonia-lyase (PAL) from parsley. However, the tripeptide sequence, Ala-Ser-Gly, which is important for catalysis in both HAL and PAL, was not conserved in ergothionase. The application of ergothionase for the quantification of ergothioneine contained in practical food and blood samples was investigated by performing a recovery test. Satisfactory recovery data (98.7-104 %) were obtained when ergothioneine was added to extract of tamogitake and hemolysis blood.

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Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

Abstract: The results of this study clearly showed that ESH prepared from different mushroom species stabilized the colour of fish meats, and the extract from the F. velutipes was the most effective.

Cited by 38 publications

References 23 publications

Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties

Golden Needle Mushroom: A Culinary Medicine with Evidenced-Based Biological Activities and Health Promoting Properties

Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes

Characterization of ergothionase from Burkholderia sp. HME13 and its application to enzymatic quantification of ergothioneine

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