Food and Fermentation Industries >

2019 , Vol. 45 >Issue 14: 47 - 56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020070

Antioxidant activity of ergothioneine from king oyster mushrooms and effects of environment on its stability

  • WANG Yan ,
  • LI Yahuan ,
  • MO Yuli ,
  • HU Jingjing ,
  • ZHANG Yixin ,
  • WANG Jie
Expand
  • College of Food Science, South China Agricultural University, Guangzhou 510642, China

Received date: 2019-01-24

  Online published: 2019-08-20

Fold

Abstract

This research was conducted to study the antioxidant activities of ergothioneine from king oyster mushrooms and its stability. Its scavenging effects on hydroxyl radicals and other in vitro antioxidant activities were measured, and its preservation effects on stored fish were analyzed. Besides, its DPPH scavenging activities under different environment conditions were determined. The results showed that the ergothioneine from mushrooms had potent scavenging effects on hydroxyl radical, DPPH, and ABTS with the highest values of 64.26%, 96%, and 89.28%, respectively. In comparison, its FRAP antioxidant capacity was weak (nearly zero). Moreover, the ergothioneine could retain the color and pH of fresh fish, and also inhibited protein oxidation and fish spoilage, which showed better effects than TBH. Furthermore, the DPPH scavenging effect of ergothioneine significantly reduced (P<0.05) in acid environment, as well as by K+/Mg2+, oxidants, and reducing agents etc. However, temperature had little effect. In conclusion, the ergothioneine from king oyster mushrooms has potent in vitro antioxidant capacity, and it is susceptible to some environmental factors. This study can offer theoretical guidance for developing and utilizing ergothioneine.

Key words： king oyster mushroom; ergothioneine; antioxidant capacity; stability

Cite this article

WANG Yan , LI Yahuan , MO Yuli , HU Jingjing , ZHANG Yixin , WANG Jie . Antioxidant activity of ergothioneine from king oyster mushrooms and effects of environment on its stability[J]. Food and Fermentation Industries, 2019 , 45(14) : 47 -56 . DOI: 10.13995/j.cnki.11-1802/ts.020070

References

[1] WEIGAND-HELLER A B J, KRIS-ETHERTON P M, BEELMAN R B. The bioavailability of ergothioneine from mushrooms (Agaricus bisporus) and the acute effects on antioxidant capacity and biomarkers of inflammation[J]. Preventive Medicine, 2012,54:S75-S78.
[2] CHEAH I K, TANG R M Y, YEW T S Z, et al. Administration of pure ergothioneine to healthy human subjects: Uptake, metabolism, and effects on biomarkers of oxidative damage and inflammation[J]. Antioxidants & Redox Signaling, 2017,26(5):193-206.
[3] ENCARNACION A B,FAGUTAO F, HIRONO I, et al. Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp (Marsupenaeus japonicus)[J]. Journal of Agricultural and Food Chemistry, 2010,58(4):2 577-2 585.
[4] BAO H N D, OSAKO K, OHSHIMA T. Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats[J]. Journal of the Science of Food and Agriculture, 2010,90(10):1 634-1 641.
[5] BAZELA K, SOLYGA-ZUREK A, DEBOWSKA R, et al. L-ergothioneine protects skin cells against UV-induced damage—A preliminary study[J]. Cosmetics, 2014,1(1):51-60.
[6] CUMMING B M, CHINTA K C, REDDY V P, et al. Role of ergothioneine in microbial physiology and pathogenesis[J]. Antioxidants & Redox Signaling, 2018,28(6):431-444.
[7] CHEAH I K, HALLIWELL B. Ergothioneine,antioxidant potential, physiological function and role in disease[J]. Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease, 2012,1822(5):784-793.
[8] HALLIWELL B, CHEAH I K, TANG R M Y. Ergothioneine - a diet-derived antioxidant with therapeutic potential[J]. FEBS Letters, 2018,592(20):3 357-3 366.
[9] EYF J, SCHÖMIG E, TAUBERT D. Dietary sources and antioxidant effects of ergothioneine[J]. Journal of Agricultural and Food Chemistry, 2007,55(16):6 466-6 474.
[10] KALARAS M D, RICHIE J P, CALCAGNOTTO A, et al. Mushrooms: A rich source of the antioxidants ergothioneine and glutathione[J]. Food Chemistry, 2017,233:429-433.
[11] CHEN S Y,HO K J, HSIEH Y, et al. Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia[J]. LWT-Food Science and Technology, 2012,47(2):274-278.
[12] DUBOST N J, OU B, BEELMAN R B. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity[J]. Food Chemistry, 2007,105(2):727-735.
[13] NGUYEN T H, NAGASAKA R, OHSHIMA T. 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[J]. International Journal of Food Science and Technology, 2012,47(6):1 193-1 205.
[14] LIANG C H, HUANG L Y, HO K J, et al. Submerged cultivation of mycelium with high ergothioneine content from the culinary-medicinal king oyster mushroom Pleurotus eryngii (higher Basidiomycetes) and its composition[J]. International Journal of Medicinal Mushrooms, 2013,15(2):153-164.
[15] BAO H N D, USHIO H, OHSHIMA T. Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: Dose-dependent efficacy and comparison with other biological antioxidants[J]. Journal of Food Science, 2009,74(2):C162-C169.
[16] SONG T Y, YANG N C, CHEN C L, et al. Protective effects and possible mechanisms of ergothioneine and hispidin against methylglyoxal-induced injuries in rat pheochromocytoma cells[J]. Oxidative Medicine and Cellular Longevity, 2017,2017:1-10.
[17] FRANZONI F,COLOGNATO R, GALETTA F, et al. An in vitro study on the free radical scavenging capacity of ergothioneine: Comparison with reduced glutathione, uric acid and trolox[J]. Biomedicine & Pharmacotherapy, 2006,60(8):453-457.
[18] DICAGNO R, MINERVINI G, RIZZELLO C G, et al. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies[J]. Food Microbiology, 2011,28(5):1 062-1 071.
[19] ZHANG J, HOU X, AHMAD H, et al. Assessment of free radicals scavenging activity of seven natural pigments and protective effects in AAPH-challenged chicken erythrocytes[J]. Food Chemistry, 2014,145:57-65.
[20] THAIPONG K,BOONPRAKOB U, CROSBY K, et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts[J]. Journal of Food Composition and Analysis, 2006,19(6):669-675.
[21] BHATTACHARYA M,SRIVASTAV P P, MISHRA H N. Optimization of process variables for supercritical fluid extraction of ergothioneine and polyphenols from Pleurotus ostreatus and correlation to free-radical scavenging activity[J]. The Journal of Supercritical Fluids, 2014,95:51-59.
[22] ZHANG Z, JIN Q, LYU G, et al. Comparative study on antioxidant activity of four varieties of Flammulina velutipes with different colour[J]. International Journal of Food Science & Technology, 2013,48(5):1 057-1 064.
[23] GHAHREMANI-MAJD H, DASHTI F. Chemical composition and antioxidant properties of cultivated button mushrooms (Agaricus bisporus)[J]. Horticulture, Environment, and Biotechnology, 2015,56(3):376-382.
[24] KIM M H, JEONG E J, KIM Y S. Studies on the antioxidative activities and active components of the extracts from Pleurotus ostreatus[J]. Journal of Food Hygiene and Safety, 2016,31(2):119-125.
[25] ENCARNACION A B,FAGUTAO F, HIRAYAMA J, et al. Edible mushroom (Flammulina velutipes) extract inhibits melanosis in Kuruma shrimp (Marsupenaeus japonicus)[J]. Journal of Food Science, 2011,76(1):C52-C58.
[26] HUANG D, OU B, HAMPSCH-WOODILL M, et al. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format[J]. Journal of Agricultural and Food Chemistry, 2002,50(16):4 437-4 444.
[27] GOKCE G, ARUN M Z. Ergothioneine produces relaxation in isolated rat aorta by inactivating superoxide anion[J]. European Review for Medical and Pharmacological Sciences, 2014,18(21):3 339-3 345.
[28] ZHU B Z, MAO L, FAN R M, et al. Ergothioneine prevents copper-induced oxidative damage to DNA and protein by forming a redox-inactive ergothioneine-copper complex[J]. Chemical Research in Toxicology, 2011,24(1):30-34.
[29] PAHILA J, KANEDA H, NAGASAKA R, et al. Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures[J]. Food Chemistry, 2017,233:273-281.
[30] CAI L, LI X, WU X, et al. Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas)[J]. Food and Bioprocess Technology, 2014,7(8):2 281-2 290.
[31] DE-OLIVEIRA V S,FERREIRA F S, COPLE M C R, et al. Use of natural antioxidants in the inhibition of cholesterol oxidation: A review[J]. Comprehensive Reviews in Food Science and Food Safety, 2018,17(6):1 465-1 483.
[32] WANG L, YANG R, LI J, et al. A selective and sensitive tert-butylhydroquinone sensor based on synergy of CTAB and AuNPs-PVP-graphene nanohybrids[J]. Ionics, 2016,22(3):415-423.
[33] CAI L, WU X, DONG Z, et al. Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage[J]. Food Chemistry, 2014,160:82-89.
[34] ITO T,KATO M, TSUCHIDA H, et al. Ergothioneine as an Anti-oxidative/anti-inflammatory component in several edible mushrooms[J]. Food Science and Technology Research, 2011,17(2):103-110.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.