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

Encarnacion, Angel B.; Fagutao, Fernand F.; Shozen, Kei-ichi; Hirono, Ikuo; Ohshima, Toshiaki

doi:10.1016/j.foodchem.2011.02.023

Cited by 30 publications

(24 citation statements)

References 28 publications

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“…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.…”

Section: Resultssupporting

confidence: 57%

“…Phenol polymerization is mainly initiated by the action of an enzymatic complex-PPO (Alasalvar et al, 2011 (Nirmal and Benjakul, 2012b). Natural compounds such as ergothioneine from mushroom, mimosine from lead (Leucaena leucocephala) was shown to inhibit the PPO of shrimp and crab Benjakul, 2011a, 2011c;Encarnacion et al, 2011aEncarnacion et al, , 2011bEncarnacion et al, , 2012. Phenolic compounds such as catechin and ferulic acid and plant extract rich in polyphenol such as pomegranate peel extract also appears to inhibit the PPO of shrimp and be a good alternative for sulphiting agent for retarding melanosis in crustaceans (Fang et al, 2013;Nirmal and Benjakul, 2012b).…”

Section: Resultsmentioning

confidence: 99%

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

Sun

Yuan

et al. 2014

FSTR

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The aim of this study was to investigate the effect of grape seed extracts (GSE) at different concentrations (0, 7.5 and 15 g/L) on the melanosis formation and quality of Pacific white shrimp during 9 days of iced storage. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated by various concentration of GSE, compared with the control. The increase of pH, total volatile basic nitrogen content and the total bacteria amounts of shrimp treated by 7.5 and 15 g/L of GSE was significantly retarded. However, the melanosis score, total volatile basic nitrogen, and pH values of shrimp treated by 15 g/L of GSE was lower than that treated by 7.5 g/L of GSE. These results suggested that GSE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis and improve the quality of shrimp during iced storage.Keywords: Pacific white shrimp, melanosis, quality, grape seed extracts IntroductionDue to the high market and nutritional value, shrimp is a very important fisher resource all over the world. However, the shelf life of shrimp was limited due to melanosis and microbiological deterioration. Melanosis or blackening, the formation of black spots in crustaceans, such as shrimp and crabs during postmortem storage, severely damage the market value and usually caused economical loss of these seafood (Kim et al., 2002). Melanosis is the result of the polymerization of phenols by polyphenoloxidase (PPO), also known as phenoloxidase, tyrosinase (EC 1.14.18.1), and cathecoloxidase (EC 1.10.3.1) (Zamorano et al., 2009).Usually, iced storage is routinely used to preserve the quality of the shrimp. However, during refrigerated or iced storage, melanosis still takes place since PPO remains active under these conditions (Gokoglu and Yerlikaya, 2008;Nirmal and Benjakul, 2010).To retard the melanosis in crustaceans, and ensure perishables have a longer shelf life, antimelanosic agents, such as 4-hexyl-1,3-benzenediol (4-hexylresorcinol), sulphite-based compounds, and phosphates, have been intensively studied and proved to be effective to inhibit melanosis (Martinez-Alverez et al., 2005Thepnuan et al., 2008). However, the use of synthetic compounds to inhibit melanosis in seafood is limited due to increasing regulatory attention and food safety concerns (McEvily et al., 1991). 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). The use of phenolic compounds also appear...

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Section: Resultssupporting

confidence: 57%

Section: Resultsmentioning

confidence: 99%

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

Sun

Yuan

et al. 2014

FSTR

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“…There has been increased interest directed toward natural products with melanosis inhibiting properties because post-harvest melanosis occurring in seafood like crabs and shrimps reduces the potential value of the seafood thus affecting the economy (Encarnacion et al, 2011b). In addition, this work also has potential for developing natural whitening cosmetic products or natural food anti-browning product (Kim et al, 2011).…”

Section: Biological Activities Of F Velutipesmentioning

confidence: 99%

“…In addition, this work also has potential for developing natural whitening cosmetic products or natural food anti-browning product (Kim et al, 2011). Several experiments showed that ergothioneine (34) isolated from F. velutipes extract decreased polyphenoloxidase (PPO) activity which causes melanosis in different species of shrimps and crabs in a dose-dependent manner (Encarnacion et al, 2010, 2011a,b, 2012). Those studies also showed reduction in expression of prophenoloxidase (proPO) gene in the hemocytes of shrimps and crabs which had been submerged in ergothioneine-rich mushroom extract.…”

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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“…F. velutipes contains phenolics and l ‐ergothioneine (ESH), both of which are powerful antioxidants (Quang et al ., ; Dubost et al ., ; Nguyen et al ., ). ESH‐rich extract prepared from the fruiting body and the solid cultivating media of F. velutipes has successfully used to control the discolouration and lipid oxidation of fish meats and the development of melanosis in crustaceans during postmortem storage (Ashida et al ., ; Bao et al ., ; Encarnacion et al ., )…”

Section: Introductionmentioning

confidence: 99%

Comparative study on antioxidant activity of four varieties of Flammulina velutipes with different colour

Zhang

et al. 2013

Int J of Food Sci Tech

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Flammulina velutipes is one of the most popular edible mushrooms consumed all around the world. This study evaluates the antioxidant potential of four varieties of F. velutipes with different colour (snowy white, off-white, yellow, snuff colour) in terms of DPPH scavenging activity, reducing power, hydroxyl radical scavenging activity and metal chelating activity. The total phenols, phenolic acid and L-ergothioneine contents in the four varieties of F. velutipes were also determined. Extracts from yellow F. velutipes demonstrated better antioxidant activities in DPPH, hydroxyl radical and metal chelating activity and extracts from snowy white F. velutipes showed higher activity in reducing power. However, snuff colour F. velutipes exhibited the lowest antioxidant activity in all the tested assays. The antioxidant activities may be attributed to the higher phenolic acid and L-ergothioneine contents as a linear relation was observed between the two components and the antioxidant parameters.

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

Cited by 30 publications

References 28 publications

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

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

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

Comparative study on antioxidant activity of four varieties of Flammulina velutipes with different colour

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