1
|
Ergothioneine Production by Submerged Fermentation of a Medicinal Mushroom Panus conchatus. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Ergothioneine is a natural and safe antioxidant that plays an important role in anti-aging and the prevention of various diseases. This study aimed to report on a kind of medicinal mushroom of Panus conchatus with great potential for the bioproduction of ergothioneine. The effect of different nutritional and environmental conditions on the growth of Panus conchatus and ergothioneine production were investigated. Molasses and soy peptone were found to promote cell growth of Panus conchatus and enhance ergothioneine accumulation. Adding precursors of histidine, methionine and cysteine could increase ergothioneine production and the highest ergothioneine concentration of 148.79 mg/L was obtained. Finally, the extraction and purification processes were also established to obtain the crude ergothioneine extract for further antioxidant property evaluation. The ergothioneine from Panus conchatus showed high antioxidant activity with good stability in a lower pH environment. This study provided a new strain and process for the bioproduction of ergothioneine.
Collapse
|
2
|
TANG B, LAI P, WENG M, WU L, LI Y. Optimization of submerged fermentation conditions for biosynthesis of ergothioneine and enrichment of selenium from Pleurotus eryngii 528. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Baosha TANG
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Pufu LAI
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Minjie WENG
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Li WU
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Yibin LI
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| |
Collapse
|
3
|
Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
Collapse
Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| |
Collapse
|
4
|
Han Y, Tang X, Zhang Y, Hu X, Ren LJ. The current status of biotechnological production and the application of a novel antioxidant ergothioneine. Crit Rev Biotechnol 2021; 41:580-593. [PMID: 33550854 DOI: 10.1080/07388551.2020.1869692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Ergothioneine is a sulfur-containing histidine derivative, that possessesexcellent antioxidant activity and has been used in the food and cosmetics industries. It plays a significant role in anti-aging and the prevention of various diseases. This review will briefly introduce the functions and applications of ergothioneine, elaborate the biosynthetic pathways of ergothioneine and describe several strategies to increase the production of ergothioneine. Then the efficient extraction and detection methods of ergothioneine will be presented. Finally, several proposals are put forward to increase the yield of ergothioneine, and the development prospects of ergothioneine will be discussed.
Collapse
Affiliation(s)
- Yiwen Han
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Xiuyang Tang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Yuting Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China.,Jiangsu TianKai Biotechnology Co., Ltd., Nanjing, People's Republic of China
| | - Lu-Jing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, People's Republic of China
| |
Collapse
|
5
|
Vamanu E, Pelinescu D, Avram I. Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study. POL J FOOD NUTR SCI 2018. [DOI: 10.1515/pjfns-2017-0010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
6
|
Huang SJ, Huang FK, Li YS, Tsai SY. The Quality Improvement of Solid-State Fermentation with Cordyceps militaris by UVB Irradiation. Food Technol Biotechnol 2017; 55:445-453. [PMID: 29540979 PMCID: PMC5848203 DOI: 10.17113/ftb.55.04.17.5235] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2017] [Accepted: 08/29/2017] [Indexed: 01/14/2023] Open
Abstract
Cordyceps militaris, a medicinal and edible mushroom, was used to ferment buckwheat and embryo rice by solid-state fermentation (SSF). Our aim was to investigate the effect of ultraviolet B (UVB) light irradiation on the content of vitamin D2 and biologically effective components, and antioxidant properties of buckwheat and embryo rice in SSF with C. militaris. Irradiated samples of buckwheat and embryo rice fermented by C. militaris had significantly increased vitamin D2 content, from 0-0.3 to 1.18-16.79 μg/g, while the increase in fresh embryo rice fermented by C. militaris was up to 16.79 μg/g. The content of adenosine, cordycepin and polysaccharide in irradiated dry samples fermented by C. militaris was 0.08 to 11.15 mg/g, higher than that of the irradiated fresh samples fermented by C. militaris (0.07-8.40 mg/g). Samples fermented by C. militaris had lower EC50 values and higher content of antioxidants than did unfermented samples. When the solid-state fermented sample was irradiated with UVB light, the content of biologically effective and antioxidant components and antioxidant property of sample decreased. However, it still contained enough of these biologically effective and antioxidant components.
Collapse
Affiliation(s)
- Shih-Jeng Huang
- Department of Health Food, Chung Chou University of Science and Technology,
Yuanlin, 51003 Changhua, Taiwan, ROC
| | - Fu-Kuei Huang
- Department of Neonatology, Children’s Hospital, China Medical University Hospital,
China Medical University, 91 Hsueh-Shih Rd., 40402 Taichung, Taiwan, ROC
| | - Yu-Shan Li
- Department of Food Nutrition and Health Biotechnology, Asia University, 500
Lioufeng Rd., Wufeng, 41354 Taichung, Taiwan, ROC
| | - Shu-Yao Tsai
- Department of Food Nutrition and Health Biotechnology, Asia University, 500
Lioufeng Rd., Wufeng, 41354 Taichung, Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, China Medical University, 91
Hsueh-Shih Rd., 40402 Taichung, Taiwan, ROC
| |
Collapse
|
7
|
Kang M, Zhai FH, Li XX, Cao JL, Han JR. Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.12.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
8
|
Lin SY, Lo YC, Chen YK, Yang SC, Mau JL. Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12518] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shin-Yi Lin
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Yu-Chang Lo
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Yu-Kai Chen
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Shuo-Chieh Yang
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Jeng-Leun Mau
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| |
Collapse
|
9
|
Zhang Y, Venkitasamy C, Pan Z, Wang W. Recent developments on umami ingredients of edible mushrooms – A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.08.002] [Citation(s) in RCA: 94] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
10
|
Toh DSL, Cheung FSG, Murray M, Pern TK, Lee EJD, Zhou F. Functional Analysis of Novel Variants in the Organic Cation/Ergothioneine Transporter 1 Identified in Singapore Populations. Mol Pharm 2013; 10:2509-16. [DOI: 10.1021/mp400193r] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Dorothy Su Lin Toh
- Faculty of Pharmacy, University of Sydney, NSW 2006, Australia
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 119245
| | | | - Michael Murray
- Faculty of Pharmacy, University of Sydney, NSW 2006, Australia
- Discipline of Pharmacology, School
of Medical Sciences, The University of Sydney, NSW 2006, Australia
| | - Tan Kuan Pern
- Bioinformatics Institute, Agency for Science, Technology and Research (A*STAR), Singapore 138632
| | - Edmund Jon Deoon Lee
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 119245
| | - Fanfan Zhou
- Faculty of Pharmacy, University of Sydney, NSW 2006, Australia
| |
Collapse
|