Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus)

Abstract

This study compared the potential of an aqueous extract of an edible mushroom (Flammulina velutipes) to prevent melanosis in cultured Kuruma shrimp (Marsupenaeus japonicus) with other antimelanosic compounds in vivo. The mushroom extract contained 9.1 mg/mL ergothioneine (ESH). Immersion of live full-grown shrimp in a 0.5% w/v solution of mushroom extract significantly reduced PPO activity in shrimp hemolymph. In addition, expression of the prophenoloxidase (proPO) gene decreased in hemocytes, suggesting that the extract blocked the activation of the proPO cascade. Consequently, the development of melanosis in the treated shrimp was significantly suppressed during ice storage. Treatment with a 0.05% w/v solution of sodium ascorbate and 4-hexyl-1,3-benzenediol had the same effect. In vitro experiments showed that ESH effectively inhibited PPO activity and activation of the proPO cascade in hemocyte lysate supernatant. This study suggests that in vivo application of F. velutipes mushroom extract is an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis in shrimp. Practical Application: The extract of an edible mushroom (F. velutipes) containing ergothioneine can be a promising natural alternative to synthetic antimelanosic agents used to prevent postharvest melanosis in shrimp and other crustaceans. Furthermore, utilization of the mushroom trimmings could also help address the growing concerns on the disposal of such agricultural wastes and instead use it into a novel purpose as a source of antimelanosic and antioxidants for food and industrial application.

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.…”

“…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).…”

Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice

“…Previous studies showed that natural extracts or natural compounds including catechin, ferulic acid, extracts from Punica granatum, Leucaena leucocephal and Flammulina velutipes could inhibit the melanogenesis of shrimp during storage in ice (Encarnación et al, 2010(Encarnación et al, , 2011Fang et al, 2013;Nirmal & Benjakul, 2009b, 2011b. The melanogenesis was significantly inhibited and visual quality was significantly improved in Pacific white shrimp treated with GTE in the present study.…”

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

“…Previous studies have shown that natural extracts or natural compounds could inhibit the melanogenesis of shrimp during iced storage (Encarnacion et al, 2010;Encarnacion et al, 2011;Fang et al, 2013;Nirmal & Benjakul, 2009b, 2011b. Our previous study showed that melanosis was significantly inhibited in the Pacific white shrimp treated with various concentration of PPE (Fang et al, 2013).…”