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International Journal of Medicinal Mushrooms

Publicado 12 números por año

ISSN Imprimir: 1521-9437

ISSN En Línea: 1940-4344

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A Study on the Antioxidant Properties and Stability of Ergothioneine from Culinary-Medicinal Mushrooms

Volumen 22, Edición 3, 2020, pp. 211-220
DOI: 10.1615/IntJMedMushrooms.2020033625
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SINOPSIS

The naturally occurring amino acid ergothioneine (EGT) has excellent free radical scavenging ability, which was not different to ascorbic acid. The IC50 values for EGT scavenging hydrogen peroxide, hydroxyl radicals, and superoxide anions were 11.65 ± 0.31, 70.31 ± 1.59, and 160.44 ± 0.32 μg/mL, respectively. The EGT concentration in different species of mushrooms was significantly different (p < 0.05), but it was not significantly related to the ability of the mushrooms to scavenge reactive oxygen species (p > 0.05). After isolating EGT from mushrooms, we demonstrated that the antioxidant ability of EGT accounts for about 25% of the total antioxidant ability of the extract. We studied the stability of EGT and found that it has excellent light, thermal, and acid-base stability. However, the presence of Cu2+ decreased the concentration of EGT. Unlike EGT, the thermal stability of the EGT extracted from Pleurotus citrinopileatus (PEGT) was not as good as EGT, while long-term high-temperature heating caused a decrease in the concentration of PEGT. The results of our study provide a basis for further investigating EGT from mushrooms for research and development.

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CITADO POR
  1. Cheah Irwin K., Halliwell Barry, Could Ergothioneine Aid in the Treatment of Coronavirus Patients?, Antioxidants, 9, 7, 2020. Crossref

  2. Niego Allen Grace, Rapior Sylvie, Thongklang Naritsada, Raspé Olivier, Jaidee Wuttichai, Lumyong Saisamorn, Hyde Kevin D., Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value, Journal of Fungi, 7, 5, 2021. Crossref

  3. Tao Ye, Xiao Shan, Cai Jiaming, Wang Jihui, Li Lin, Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage, Animal Bioscience, 34, 10, 2021. Crossref

  4. Han Yiwen, Tang Xiuyang, Zhang Yuting, Hu Xuechao, Ren Lu-Jing, The current status of biotechnological production and the application of a novel antioxidant ergothioneine, Critical Reviews in Biotechnology, 41, 4, 2021. Crossref

  5. Kitsanayanyong Lalitphan, Ohshima Toshiaki, Ergothioneine: a potential antioxidative and antimelanosis agent for food quality preservation, FEBS Letters, 596, 10, 2022. Crossref

  6. Kido Shuhei, Chosa Etsuo, Tanaka Ryusuke, The effect of six dried and UV-C-irradiated mushrooms powder on lipid oxidation and vitamin D contents of fish meat, Food Chemistry, 398, 2023. Crossref

  7. Liu Li, Sun Lei, Fan Sufang, Ma Junmei, Wang Yi, Li Qiang, Song Zhengyang, Sun Yong, Zhang Yan, Ponnayyan Sulochana Suresh, Determination of L-Ergothioneine in Cosmetics Based on Ultraperformance Liquid Chromatography-Tandem Mass Spectrometry, International Journal of Analytical Chemistry, 2022, 2022. Crossref

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