Biosynthesis of ergothioneine during different stages of submerged fermentation of “Shiitake” (Lentinus edodes) mushroom and their bioactive properties

Tepwong, Pramvadee; Ohshima, Toshiaki

doi:10.1016/j.jbiosc.2009.08.021

Cited by 5 publications

(2 citation statements)

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“…Although a variety of foodstuffs such as oats (294,295) contain ERG because they take it up from exogenous sources, it is really mushrooms that are the prime sources for humans (18,294) . Indeed, ERG has been proposed as a nutritional biomarker for mushroom consumption (296,297) , albeit that different mushrooms typically contain different amounts (275,(298)(299)(300) , and these can vary with physiological or environmental conditions (301)(302)(303)(304)(305) . Those with the highest amounts include oyster mushrooms (Pleurotus spp., up to 4 mg/g DM) (306) , the golden oyster Pleurotus citrinopileatus with 10•65 mg/g DM (307,308) , and shiitake (Lentinula edodes, about 1 mg/g DM), while of those more common outside Asia, porcini or ceps (Boletus edulis, > 7 mg/g DM), stand out (6,294,300) .…”

Section: Nutritional Sourcesmentioning

confidence: 99%

The biology of ergothioneine, an antioxidant nutraceutical

et al. 2020

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Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria, but is not synthesised by plants and animals who acquire it via the soil and their diet, respectively. Animals have evolved a highly selective transporter for it, known as solute carrier family 22, member 4 (SLC22A4) in humans, signifying its importance, and ERG may even have the status of a vitamin. ERG accumulates differentially in various tissues, according to their expression of SLC22A4, favouring those such as erythrocytes that may be subject to oxidative stress. Mushroom or ERG consumption seems to provide significant prevention against oxidative stress in a large variety of systems. ERG seems to have strong cytoprotective status, and its concentration is lowered in a number of chronic inflammatory diseases. It has been passed as safe by regulatory agencies, and may have value as a nutraceutical and antioxidant more generally.

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Section: Nutritional Sourcesmentioning

confidence: 99%

The biology of ergothioneine, an antioxidant nutraceutical

et al. 2020

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“…No existen estudios científicos que determinen el porqué de este comportamiento por parte de los hongos, sin embargo este es uno de los medios de cultivo mayormente utilizados para la manutención y preservación de los hongos. En la mayoría de estudios realizados con este tipo de macromicetos, el PDA es el medio de cultivo mayormente utilizado para iniciar la activación de la cepa y su posterior uso, tanto para fermentaciones en estado líquido (FEL), como en trabajos realizados con cultivo tradicional y fermentación en estado sólido (FES) (Feng et al, 2010;Tu r lo et al, 2010;Osman et al, 2009;Tepwong y Ohshima, 2009). Este medio de cultivo tiene todos los componentes nutritivos para que los hongos se desarrollen, el extracto de papa proporciona almidón, algo de lignina y otros minerales que ayudan a que los hongos se desarrollen e inhiban el crecimiento de bacterias, la dextrosa (glucosa) es la fuente de carbono principal para los hongos y el agar es adicionado como agente gelificante, su pH (5,6 ±2) es ideal para el crecimiento de hongos y la inhibición de bacterias debido a su ligera acidez.…”

Section: Tiempo (Días)unclassified