Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal

Website: http://www.sciepub.com/journal/JFNR

   

Article

Health Benefits of Edible Mushrooms Focused on Coriolus versicolor: A Review

1Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

2Centro de Investigación en Recursos Naturales y Sustentabilidad (CIRENYS), Universidad Bernardo O’Higgins, Fábrica N∘ 1990, Segundo Piso, Santiago, Chile

3CEIL, Lúrio University, Marrere, Nampula, Mozambique


Journal of Food and Nutrition Research. 2016, 4(12), 773-781
doi: 10.12691/jfnr-4-12-2
Copyright © 2016 Science and Education Publishing

Cite this paper:
Aritson Cruz, Lígia Pimentel, Luis M. Rodríguez-Alcalá, Tito Fernandes, Manuela Pintado. Health Benefits of Edible Mushrooms Focused on Coriolus versicolor: A Review. Journal of Food and Nutrition Research. 2016; 4(12):773-781. doi: 10.12691/jfnr-4-12-2.

Correspondence to: Manuela  Pintado, Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. Email: mpintado@porto.ucp.pt

Abstract

The biological properties present in mushrooms have been extensively studied. Besides nutritional properties, mushrooms have attracted market attention because they are a potential source of bioactive compounds able to perform several functions in organisms with benefits for consumer health. In recent years Coriolus versicolor aroused interest among researchers because of the bioactive properties demonstrated. Polysaccharopeptide (PSP) and polysaccharopeptide Krestin (PSK) have shown to be useful adjuncts to the therapy of cancer; these polysaccharides from C. versicolor have also shown prebiotic activity, stimulating the growth of probiotic bacteria. Furthermore, enzymes such as laccases produced by Pleurotus eryngii and Ganoderma lucidium can confer activity against HIV; lectins produced by Pleurotus ostreatus and Ganoderma carpense have shown anti-proliferative activity in tumour cells; superoxide dismutase present in some mushrooms has antioxidant activity. Secondary metabolites such as terpenes, steroids, anthraquinones and benzoic acid have also antitumour activity. This review article highlights the health-promoting potential of several mushroom species with special emphasis on C. versicolor.

Keywords

References

[1]  Chang, S. T., “Global impact of edible and medicinal mushrooms on human welfare in the 21st century: Nongreen revolution,” International Journal of Medicinal Mushrooms, 1. 1-7. 1999.
 
[2]  Sánchez, C., “Modern aspects of mushroom culture technology,” Applied Microbiology and Biotechnology, 64 (6). 756-762. June 2004.
 
[3]  Aida, F. M. N. A., Shuhaimi, M., Yazid, M. and Maaruf, A. G., “Mushroom as a potential source of prebiotics: a review,” Trends in Food Science & Technology, 20 (11-12). 567-575. December 2009.
 
[4]  FAOSTAT, “FAOSTAT,” Food and Agricultural Organization of the United Nations. 2014.
 
[5]  Stachowiak, B. and Reguła, J., “Health-promoting potential of edible macromycetes under special consideration of polysaccharides: a review,” European Food Research and Technology, 234 (3). 369-380. January 2012.
 
Show More References
[6]  Gunde-Cimerman, N. and Cimerman, A., “Pleurotus fruiting bodies contain the inhibitor of 3-hydroxy-3-methylglutaryl-coenzyme A reductase–lovastatin,” Experimental Mycology, 19 (1). 1-6. March 1995.
 
[7]  Synytsya, A., Míčková, K., Synytsya, A., Jablonský, I., Spěváček, J., Erban, V., Kováříková, E. and Čopíková, J., “Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii: structure and potential prebiotic activity,” Carbohydrate Polymers, 76 (4). 548-556. May 2009.
 
[8]  Trovato, A., Siracusa, R., Di Paola, R., Scuto, M., Fronte, V., Koverech, G., Luca, M., Serra, A., Toscano, M. A., Petralia, A., Cuzzocrea, S. and Calabrese, V., “Redox modulation of cellular stress response and lipoxin A4 expression by Coriolus versicolor in rat brain: relevance to Alzheimer’s disease pathogenesis,” Neurotoxicology, 53. 350-358. March 2016.
 
[9]  Wasser, S. P., “Current findings, future trends, and unsolved problems in studies of medicinal mushrooms,” Applied Microbiology and Biotechnology, 89 (5). 1323-1332. March 2011.
 
[10]  Angelova, M., Dolashka-Angelova, P., Ivanova, E., Serkedjieva, J., Slokoska, L., Pashova, S., Toshkova, R., Vassilev, S., Simeonov, I., Hartmann, H. J., Stoeva, S., Weser, U. and Voelter, W., “A novel glycosylated Cu/Zn-containing superoxide dismutase: production and potential therapeutic effect,” Microbiology, 147 (Pt 6). 1641-1650. June 2001.
 
[11]  Erjavec, J., Kos, J., Ravnikar, M., Dreo, T. and Sabotic, J., “Proteins of higher fungi–from forest to application,” Trends in Biotechnology, 30 (5). 259-273. May 2012.
 
[12]  Chen, J., Jin, X., Zhang, L. and Yang, L., “A study on the antioxidant effect of Coriolus versicolor polysaccharide in rat brain tissues,” African Journal of Traditional, Complementary, and Alternative Medicines: AJTCAM/African Networks on Ethnomedicines, 10 (6). 481-484. October 2013.
 
[13]  Jiménez-Medina, E., Berruguilla, E., Romero, I., Algarra, I., Collado, A., Garrido, F. and Garcia-Lora, A., “The immunomodulator PSK induces in vitro cytotoxic activity in tumour cell lines via arrest of cell cycle and induction of apoptosis,” BMC Cancer, 8 (1). 78. January 2008.
 
[14]  Sakamoto, J., Morita, S., Oba, K., Matsui, T., Kobayashi, M., Nakazato, H. and Ohashi, Y., “Efficacy of adjuvant immunochemotherapy with polysaccharide K for patients with curatively resected colorectal cancer: a meta-analysis of centrally randomized controlled clinical trials,” Cancer Immunology, Immunotherapy, 55 (4). 404-411. April 2006.
 
[15]  Yu, Z.-T., Liu, B., Mukherjee, P. and Newburg, D. S., “Trametes versicolor extract modifies human fecal microbiota composition in vitro,” Plant Foods for Human Nutrition, 68 (2). 107-112. June 2013.
 
[16]  Hsu, W., Hsu, T., Lin, F., Cheng, Y. and Yang, J. P., “Separation, purification, and α-glucosidase inhibition of polysaccharides from Coriolus versicolor LH1 mycelia.,” Carbohydrate Polymers, 92 (1). 297-306. January 2013.
 
[17]  Que, Y., Sun, S., Xu, L., Zhang, Y. and Zhu, H., “High-level coproduction, purification and characterisation of laccase and exopolysaccharides by Coriolus versicolor,” Food Chemistry, 159. 208-213. September 2014.
 
[18]  Lin, J.-P., Wei, L., Xia, L.-M. and Cen, P.-L., “Production of laccase by Coriolus versicolor and its application in decolorization of dyestuffs: (I). Production of laccase by batch and repeated-batch processes,” Journal of Environmental Sciences (China), 15 (1). 1-4. January 2003.
 
[19]  Arockiasamy, S., Krishnan, I. P. G., Anandakrishnan, N., Seenivasan, S., Sambath, A. and Venkatasubramani, J. P., “Enhanced production of laccase from Coriolus versicolor NCIM 996 by nutrient optimization using response surface methodology,” Applied Biochemistry and Biotechnology, 151 (2-3). 371-379. December 2008.
 
[20]  Cui, J. and Chisti, Y., “Polysaccharopeptides of Coriolus versicolor: physiological activity, uses, and production,” Biotechnology Advances, 21 (2). 109-122. April 2003.
 
[21]  Ng, T. B., “A review of research on the protein-bound polysaccharide (polysaccharopeptide, PSP) from the mushroom Coriolus versicolor (Basidiomycetes: Polyporaceae),” General Pharmacology, 30 (1). 1-4. January 1998.
 
[22]  Pallav, K., Dowd, S. E., Villafuerte, J., Yang, X., Kabbani, T., Hansen, J., Dennis, M., Leffler, D. A., Newburg, D. S. and Kelly, C. P., “Effects of polysaccharopeptide from Trametes versicolor and amoxicillin on the gut microbiome of healthy volunteers: a randomized clinical trial,” Gut Microbes, 5 (4). 458-467. July 2014.
 
[23]  Mao, X. W., Archambeau, J. O. and Gridley, D. S., “Immunotherapy with low-dose interleukin-2 and a polysaccharopeptide derived from Coriolus versicolor,” Cancer Biotherapy & Radiopharmaceuticals, 11 (6). 393-403. December 1996.
 
[24]  Dong, Y., Yang, M. M.-P., and Kwan, C.-Y., “In vitro inhibition of proliferation of HL-60 cells by tetrandrine and coriolus versicolor peptide derived from Chinese medicinal herbs,” Life Sciences, 60 (8). PL135-PL140. January 1997.
 
[25]  Yang, M. M. P., Chen, Z. and Kwok, J. S. L., “The anti-tumor effect of a small polypeptide from Coriolus versicolor (SPCV),” The American Journal of Chinese Medicine, 20 (3-4). 221-232. January 1992.
 
[26]  Patel, S. and Goyal, A., “Recent developments in mushrooms as anti-cancer therapeutics: a review,” 3 Biotech, 2 (1). 1-15. March 2012.
 
[27]  Katoh, R. and Ooshiro, M., “Enhancement of antitumor effect of tegafur/uracil (UFT) plus leucovorin by combined treatment with protein-bound polysaccharide, PSK, in mouse models,” Cellular & Molecular Immunology, 4 (4). 295-299. August 2007.
 
[28]  Morimoto, T., Ogawa, M., Orita, K., Sugimachi, K., Toge, T., Dohi, K., Nomura, Y., Monden, Y. and Ogawa, N., “Postoperative adjuvant randomised trial comparing chemoendocrine therapy, chemotherapy and immunotherapy for patients with stage II breast cancer: 5-year results from the Nishinihon Cooperative Study Group of Adjuvant Chemoendocrine Therapy for Breast Cancer (ACETBC) of Japan,” European Journal of Cancer, 32A (2). 235-242. February 1996.
 
[29]  Hayakawa, K., Mitsuhashi, N., Saito, Y., Takahashi, M., Katano, S., Shiojima, K., Furuta, M. and Niibe, H., “Effect of krestin (PSK) as adjuvant treatment on the prognosis after radical radiotherapy in patients with non-small cell lung cancer,” Anticancer Research, 13 (5C). 1815-1820. September-October 1993.
 
[30]  Ho, J. C. K., Konerding, M. a, Gaumann, A., Groth, M. and Liu, W. K., “Fungal polysaccharopeptide inhibits tumor angiogenesis and tumor growth in mice,” Life Sciences, 75 (11). 1343-56. July 2004.
 
[31]  Sekhon, B. K., Sze, D. M., Chan, W. K., Fan, K., Li, G. Q., Moore, D. E. and Roubin, R. H., “PSP activates monocytes in resting human peripheral blood mononuclear cells: Immunomodulatory implications for cancer treatment,” Food Chemistry, 138 (4). 2201-2209. June 2013.
 
[32]  Harhaji, L., Mijatović, S., Maksimović-Ivanić, D., Stojanović, I., Momcilović, M., Maksimović, V., Tufegdzić, S., Marjanović, Z., Mostarica-Stojković, M., Vucinić, Z. and Stosić-Grujicić, S., “Anti-tumor effect of Coriolus versicolor methanol extract against mouse B16 melanoma cells: in vitro and in vivo study.,” Food and Chemical Toxicology, 46 (5). 1825-1833. May 2008.
 
[33]  Choi, J.-H., Kim, Y.-B., Lim, H.-Y., Park, J. S., Kim, H. C., Cho, Y. K., Han, S. W., Kim, M. W. and Joo, H. J., “5-fluorouracil, mitomycin-C, and polysaccharide-K adjuvant chemoimmunotherapy for locally advanced gastric cancer: the prognostic significance of frequent perineural invasion,” Hepatogastroenterology, 54 (73). 290–297. January-February 2007.
 
[34]  Lee, C. L., Yang, X. and Wan, J. M. F., “The culture duration affects the immunomodulatory and anticancer effect of polysaccharopeptide derived from Coriolus versicolor,” Enzyme and Microbial Technology, 38 (1-2). 14-21. January 2006.
 
[35]  Lau, C. B. S., Ho, C. Y., Kim, C. F., Leung, K. N., Fung, K. P., Tse, T. F., Chan, H. H. L. and Chow, M. S. S., “Cytotoxic activities of Coriolus versicolor (Yunzhi) extract on human leukemia and lymphoma cells by induction of apoptosis,” Life Sciences, 75 (7). 797-808. July 2004.
 
[36]  Luo, K.-W., Yue, G. G.-L., Ko, C.-H., Lee, J. K.-M., Gao, S., Li, L.-F., Li, G., Fung, K.-P., Leung, P.-C. and Lau, C. B.-S., “In vivo and in vitro anti-tumor and anti-metastasis effects of Coriolus versicolor aqueous extract on mouse mammary 4T1 carcinoma.,” Phytomedicine, 21 (8-9). 1078-1087. July-August 2014.
 
[37]  Pang, Z. J., Chen, Y., Zhou, M. and Wan, J., “Effect of polysaccharide Krestin on glutathione peroxidase gene expression in mouse peritoneal macrophages,” British Journal of Biomedical Science, 57 (2). 130-136. 2000.
 
[38]  Kozarski, M., Klaus, A., Nikšić, M., Vrvić, M. M., Todorović, N., Jakovljević, D. and Van Griensven, L. J. L. D., “Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor,” Journal of Food Composition and Analysis, 26 (1-2). 144-153. May-June 2012.
 
[39]  Collins, R. A. and Ng, T. B., “Polysaccharopeptide from Coriolus versicolor has potential for use against human immunodeficiency virus type 1 infection,” Life Sciences, 60 (25). PL383-PL387. May 1997.
 
[40]  Yeung, J. H. K. and Or, P. M. Y., “Polysaccharide peptides from Coriolus versicolor competitively inhibit tolbutamide 4-hydroxylation in specific human CYP2C9 isoform and pooled human liver microsomes,” Phytomedicine, 18 (13). 1170-1175. October 2011.
 
[41]  Yang, S., Zhuang, T., Si, Y., Qi, K. and Zhao, J., “Coriolus versicolor mushroom polysaccharides exert immunoregulatory effects on mouse B cells via membrane Ig and TLR-4 to activate the MAPK and NF-κB signaling pathways,” Molecular Immunology, 64 (1). 144-151. March 2015.
 
[42]  Fang, X., Jiang, Y., Ji, H., Zhao, L., Xiao, W., Wang, Z. and Ding, G., “The synergistic beneficial effects of ginkgo flavonoid and Coriolus versicolor polysaccharide for memory Improvements in a mouse model of dementia,” Evidence-Based Complementary and Alternative Medicine, 2015. 128394. 2015.
 
[43]  Fritz, H., Kennedy, D. A., Ishii, M., Fergusson, D., Fernandes, R., Cooley, K. and Seely, D., “Polysaccharide K and Coriolus versicolor extracts for lung cancer: a systematic review,” Integrative Cancer Therapies, 14 (3). 201-211. May 2015.
 
[44]  Fujita, H., Ogawa, K., Ikuzawa, M., Muto, S., Matsuki, M., Nakajima, S., Shimamura, M., Togawa, M., Yoshikumi, C. and Kawai, Y., “Effect of PSK, a protein-bound polysaccharide from Coriolus versicolor, on drug-metabolizing enzymes in sarcoma-180 bearing and normal mice,” International Journal of Immunopharmacology, 10 (4). 445-450. February 1988.
 
[45]  Sakagami, H. and Takeda, M., “Diverse biological activity of PSK (Krestin), a protein-bound polysaccharide from Coriolus versicolor (Fr.) Quel., in: Chang ST, Buswell JA, Chiu SW (eds).,” in Mushroom Biology and Mushroom Products., 1993, 237-245.
 
[46]  Chu, K. K. W., Ho, S. S. S. and Chow, A. H. L., “Coriolus versicolor: A medicinal mushroom with promising immunotherapeutic values,” Journal of Clinical Pharmacology, 42 (9). 976-984. September 2002.
 
[47]  Santos Arteiro, J. M., Martins, M. R., Salvador, C., Candeias, M. F., Karmali, A. and Caldeira, A. T., “Protein-polysaccharides of Trametes versicolor: production and biological activities,” Medicinal Chemistry Research, 21 (6). 937-943. June 2012.
 
[48]  Yang, J. P., Hsu, T., Lin, F., Hsu, W. and Chen, Y., “Potential antidiabetic activity of extracellular polysaccharides in submerged fermentation culture of Coriolus versicolor LH1.,” Carbohydrate Polymers, 90 (1). 174-80. September 2012.
 
[49]  Barros, A. B., Ferrão, J. and Fernandes, T., “A safety assessment of Coriolus versicolor biomass as a food supplement,” Food & Nutrition Research, 60. 29953. March 2016.
 
[50]  Li, G., Yu, K., Li, F., Xu, K., Li, J., He, S., Cao, S. and Tan, G., “Anticancer potential of Hericium erinaceus extracts against human gastrointestinal cancers,” Journal of Ethnopharmacology, 153 (2). 521-530. April 2014.
 
[51]  Zhu, Y., Chen, Y., Li, Q., Zhao, T., Zhang, M., Feng, W., Takase, M., Wu, X., Zhou, Z., Yang, L. and Wu, X., “Preparation, characterization, and anti-Helicobacter pylori activity of Bi3+-Hericium erinaceus polysaccharide complex,” Carbohydrate Polymers, 110. 231-237. September 2014.
 
[52]  Liu, J., Jia, L., Kan, J. and Jin, C.-H., “In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus),” Food and Chemical Toxicology, 51. 310–316. January 2013.
 
[53]  Ohno, N., Miura, N. N., Nakajima, M. and Yadomae, T., “Antitumor 1,3-beta-glucan from cultured fruit body of Sparassis crispa,” Biological & Pharmaceutical Bulletin, 23 (7). 866-872. July 2000.
 
[54]  Novak, M. and Vetvicka, V., “Glucans as biological response modifiers,” Endocrine, Metabolic & Immune Disorders Drug Targets, 9 (1). 67-75. March 2009.
 
[55]  Vannucci, L., Krizan, J., Sima, P., Stakheev, D., Caja, F., Rajsiglova, L., Horak, V. and Saieh, M., “Immunostimulatory properties and antitumor activities of glucans (Review),” International Journal of Oncology, 43 (2). 357-364. August 2013.
 
[56]  Wasser, S. P., “Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides,” Applied Microbiology and Biotechnology, 60 (3). 258-274. November 2002.
 
[57]  Zhang, M., Huang, J., Xie, X. and Holman, C. D. J., “Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women.,” International Journal of Cancer, 124 (6). 1404-1408. March 2009.
 
[58]  Kodama, N., Komuta, K., Sakai, N. and Nanba, H., “Effects of D-Fraction, a polysaccharide from Grifola frondosa on tumor growth involve activation of NK cells,” Biological & Pharmaceutical Bulletin, 25 (12). 1647-1650. December 2002.
 
[59]  Ren, Z., Guo, Z., Meydani, S. N. and Wu, D., “White button mushroom enhances maturation of bone marrow-derived dendritic cells and their antigen presenting function in mice,” The Journal of Nutrition, 138 (3). 544-550. March 2008.
 
[60]  Moon, S.-M., Kim, J.-S., Kim, H.-J., Choi, M. S., Park, B. R., Kim, S.-G., Ahn, H., Chun, H. S., Shin, Y. K., Kim, J.-J., Kim, D. K., Lee, S.-Y., Seo, Y.-W., Kim, Y. H. and Kim, C. S., “Purification and characterization of a novel fibrinolytic α chymotrypsin like serine metalloprotease from the edible mushroom, Lyophyllum shimeji,” Journal of Bioscience and Bioengineering, 117 (5). 544-550. May 2014.
 
[61]  Hara, C., Kiho, T., Tanaka, Y. and Ukai, S., “Anti-inflammatory activity and conformational behavior of a branched (1→3)-β-D-glucan from an alkaline extract of Dictyophora indusiata Fisch,” Carbohydrate Research, 110 (1). 77-87. November 1982.
 
[62]  Ker, Y.-B., Chen, K.-C., Peng, C.-C., Hsieh, C.-L. and Peng, R. Y., “Structural characteristics and antioxidative capability of the soluble polysaccharides present in Dictyophora indusiata (Vent. Ex Pers.) Fish Phallaceae,” Evidence-Based Complementary and Alternative Medicine, 2011. 396013. January 2011.
 
[63]  Nozaki, H., Itonori, S., Sugita, M., Nakamura, K., Ohba, K., Suzuki, A. and Kushi, Y., “Mushroom acidic glycosphingolipid induction of cytokine secretion from murine T cells and proliferation of NK1.1 alpha/beta TCR-double positive cells in vitro,” Biochemical and Biophysical Research Communications, 373 (3). 435-439. August 2008.
 
[64]  Khanna, J. M., Malone, M. H., Euler, K. L. and Brady, L. R., “Atromentin. Anticoagulant from Hydnellum diabolus,” Journal of Pharmaceutical Sciences, 54 (7). 1016-1020. July 1965.
 
[65]  Zheng, C., Sohn, M. and Kim, W., “Atromentin and leucomelone, the first inhibitors specific to enoyl-ACP reductase (FabK) of Streptococcus pneumoniae,” The Journal of Antibiotics, 59 (12). 808-812. December 2006.
 
[66]  Jedinak, A., Dudhgaonkar, S., Wu, Q.-L., Simon, J. and Sliva, D., “Anti-inflammatory activity of edible oyster mushroom is mediated through the inhibition of NF-κB and AP-1 signaling,” Nutrition Journal, 10 (1). 52. May 2011.
 
[67]  Cui, F.-J., Li, Y.-H., Zan, X.-Y., Yang, Y., Sun, W.-J., Qian, J.-Y., Zhou, Q. and Yu, S.-L., “Purification and partial characterization of a novel hemagglutinating glycoprotein from the cultured mycelia of Hericium erinaceus,” Process Biochemistry, 49 (8). 1362-1369. August 2014.
 
[68]  Neumann, T., Schlegel, B., Hoffmann, P., Heinze, S. and Gräfe, U., “Isolation and structure elucidation of new salfredin-type metabolites from Crucibulum laeve DSM 1653 and DSM 8519,” Journal of Basic Microbiology, 39 (5-6). 357-363. December 1999.
 
[69]  Chen, H., Ju, Y., Li, J. and Yu, M., “Antioxidant activities of polysaccharides from Lentinus edodes and their significance for disease prevention,” International Journal of Biological Macromolecules, 50 (1). 214-218. January 2012.
 
[70]  Hsu, S.-C., Ou, C.-C., Li, J.-W., Chuang, T.-C., Kuo, H.-P., Liu, J.-Y., Chen, C.-S., Lin, S.-C., Su, C.-H. and Kao, M.-C., “Ganoderma tsugae extracts inhibit colorectal cancer cell growth via G(2)/M cell cycle arrest,” Journal of Ethnopharmacology, 120 (3). 394-401. December 2008.
 
[71]  Hsu, S.-C., Ou, C.-C., Chuang, T.-C., Li, J.-W., Lee, Y.-J., Wang, V., Liu, J.-Y., Chen, C.-S., Lin, S.-C. and Kao, M.-C., “Ganoderma tsugae extract inhibits expression of epidermal growth factor receptor and angiogenesis in human epidermoid carcinoma cells: in vitro and in vivo,” Cancer Letters, 281 (1). 108-116. August 2009.
 
[72]  Zhang, J., Wang, G., Li, H., Zhuang, C., Mizuno, T., Ito, H., Mayuzumi, H., Okamoto, H., and Li, J. “Antitumor active protein-containing glycans from the Chinese mushroom Songshan Lingzhi, Ganoderma tsugae mycelium,” Bioscience, Biotechnology, and Biochemistry, 58 (7). 1202-1205. 1994.
 
[73]  Palacios, I., Lozano, M., Moro, C., D’Arrigo, M., Rostagno, M. A., Martínez, J. A., García-Lafuente, A., Guillamón, E., and Villares, A., “Antioxidant properties of phenolic compounds occurring in edible mushrooms,” Food Chemistry, 128 (3). 674-678. October 2011.
 
[74]  Gibson, G. R., and Roberfroid, M. B., “Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics,” The Journal of Nutrition, 125 (6). 1401-1412. June 1995.
 
[75]  Gibson, G. R., Probert, H. M., Loo, J. Van, Rastall, R. A. and Roberfroid, M. B., “Dietary modulation of the human colonic microbiota: updating the concept of prebiotics.,” Nutrition Research Reviews, 17 (2). 259-275. December 2004.
 
[76]  EFSA, “Scientific Opinion on the substantiation of a health claim related to non-digestible carbohydrates and a reduction of post-prandial glycaemic responses pursuant to Article 13 (5) of Regulation (EC) No 1924/2006 1,” EFSA Journal, 12 (1). 3513. 2014.
 
[77]  EFSA, "Scientific Opinion on the substantiation of a health claim related to “native chicory inulin ” and maintenance of normal defecation by increasing stool frequency pursuant to Article 13 . 5 of Regulation (EC) No 1924/2006 1," EFSA Journal, 13 (1). 3951. 2015.
 
[78]  Lam, K.-L. and Cheung, P. C-K., “Non-digestible long chain beta-glucans as novel prebiotics,” Bioactive Carbohydrates and Dietary Fibre, 2 (1). 45-64. July 2013.
 
[79]  Chou, W.-T., Sheih, I.-C. and Fang, T. J., “The applications of polysaccharides from various mushroom wastes as prebiotics in different systems,” Journal of Food Science, 78 (7). M1041-M1048. July 2013.
 
[80]  Yamin, S., Shuhaimi, M, Arbakariya, A., Fatimah, A. B., Khalilah, A. K., Anas, O. and Yazid, A. M., “Effect of Ganoderma lucidum polysaccharides on the growth of Bifidobacterium spp. as assessed using Real-time PCR,” International Food Research Journal, 19 (3). 1199-1205. 2012.
 
[81]  Giannenas, I., Tsalie, E., Chronis, E., Mavridis, S., Tontis, D., and Kyriazakis, I., “Consumption of Agaricus bisporus mushroom affects the performance, intestinal microbiota composition and morphology, and antioxidant status of turkey poults,” Animal Feed Science and Technology, 165 (3-4). 218-229. May 2011.
 
[82]  Wang, H. X. and Ng, T. B., “A laccase from the medicinal mushroom Ganoderma lucidum,” Applied Microbiology and Biotechnology, 72 (3). 508-513. September 2006.
 
[83]  Wang, H. X. and Ng, T. B., “Purification of a laccase from fruiting bodies of the mushroom Pleurotus eryngii,” Applied Microbiology and Biotechnology, 69 (5). 521-525. January 2006.
 
[84]  Ngai, P. H. K. and Ng, T. B., “A mushroom (Ganoderma capense) lectin with spectacular thermostability, potent mitogenic activity on splenocytes, and antiproliferative activity toward tumor cells,” Biochemical and Biophysical Research Communications, 314 (4). 988-993. February 2004.
 
[85]  Sabotič, J., Trček, T., Popovič, T. and Brzin, J., “Basidiomycetes harbour a hidden treasure of proteolytic diversity,” Journal of Biotechnology, 128 (2). 297-307. February 2007.
 
[86]  Zaidman, B.-Z., Yassin, M., Mahajna, J. and Wasser, S. P., “Medicinal mushroom modulators of molecular targets as cancer therapeutics,” Applied Microbiology and Biotechnology, 67 (4). 453-468. June 2005.
 
Show Less References

Article

Effect of Ethanolic and Aquatic Extract of Harmal (Peganum harmala) on the Activity of Staphylococcus aureus in Minced Meat of Silver Carp (Hypophthalmichthys molitrix) in Different Times of Storage at Refregerated (4°C)

1MS.C of Fishery Products Processing, Babol University, Gorgan, Iran


Journal of Food and Nutrition Research. 2016, 4(12), 782-788
doi: 10.12691/jfnr-4-12-3
Copyright © 2016 Science and Education Publishing

Cite this paper:
Omleyla Qaznavi. Effect of Ethanolic and Aquatic Extract of Harmal (Peganum harmala) on the Activity of Staphylococcus aureus in Minced Meat of Silver Carp (Hypophthalmichthys molitrix) in Different Times of Storage at Refregerated (4°C). Journal of Food and Nutrition Research. 2016; 4(12):782-788. doi: 10.12691/jfnr-4-12-3.

Correspondence to: Omleyla  Qaznavi, MS.C of Fishery Products Processing, Babol University, Gorgan, Iran. Email: Qaznavi@gmail.com

Abstract

In this study, the plant Peganum collected for providing its ethanolic and aquatic extract. 0.01, 0.02 and 0.35 µg/ml of it were prepared and kept at 4°C for evaluating it’s effect on growth of Staphylococcus aureus in minced meat of Silver carp in days 0, 1, 2, 5, 7, 9, 11, 13. Results showed the ethanolic extract of Peganum harmala at 0.35 µg/ml has the most anti-microbial effect and also, the aquatic extract prevented the growth of Staphylococcus aureus. Proxide value (PV) was minimum in control during 13 days. The maximum and minimum of thiobarbiutic acid (TBA) observed at 13th day in control and day zero at 0.01 µg/ml, respectively. The minimum of fat was in control in 11th and 13th days. Maximum level of fat observed at 0.35 µg/ml at the first and 13th day. Based on results adding 0.35 µg/ml of harmal in minced meat of Sliver carp is recomended.

Keywords

References

[1]  Abbas, K.A. and Saleh Olasekan, A.M. (2009). The relationship between water and water activity and fish spoilage during cold storge: A review.J.Food, Agric, environ, 7: 86-90.
 
[2]  Akhondzadeh Basti, A., Razavilar, V., Misaghi, A., Abasifar, R., Radmehr, B. and Sigarodi, F. (2004). Evaluation of Zataria Multiflora on Slamonella typhimurium in heart broth. J. Medical Plants, March, 9: 85-93.
 
[3]  Asgharpanah, Zh. and Ramzani, F. (2012). An overview on the characteristics of the chemical and pharmaceutical harmal on several species of bacteria. Pharmaceutical Journal. Sixth year, 22: 1573-1580.
 
[4]  Ayoughi, F., Barzegar, M., Sahari, M.A. and Naghdibdi, H. (2011). Chemical compositions of essential oils of Artemisia dracunculus l. andendemic Matricaria chamomilla l. and an evaluation of their antioxidative effects. J Agr Sci Tech 13: 79-88.
 
[5]  Charls, V. (2006). Weekly medicine today. Translated by Afsharpoor, S. Isfahan University of Medical Sciences, and PP: 5-10.
 
Show More References
[6]  Cenci - Goga, B.T., Karama, M., Rossitto, P.V., Morgonet, R.A. and Cullor, J.S. (2003). Enteroxidant production by Staphylococcus aureus isolated journal of food protection, 66(9): 1693-1696.
 
[7]  Darabpoor, E., Poshyouhian, N., Bavi, A., Motamed, I.H. and Seyyed Nejad, S.M. (2011). Antibacterial activity of different Parts of Peganum harmala L, growing in Iran against multi-drug resistant bacteria Excl.J, 10: 252-263.
 
[8]  Diba, K., Gerami, M. and Hassanpour, L. (2009). The amount of inhibition of alcoholic extract of the plant's seeds Candida and Aspergillus species in vivo. Medical Journal. University of Medical Sciences, 20 (4): 271-277.
 
[9]  Diba, K., Germani Shoar, M., Shabakhori, M. and Khorshidvand, Z. (2011). Anti fungal activity of alcoholic extract of Peganum harmala seeds.J.Med.plants pes, 5(23): 5550-5554.
 
[10]  Fatorusso, E. and Taglaialatea-Scafati, O. (2008). Modern alkaloids: structure, isolation, synthesis and biology, Wiley- VCH Verlag GmbH & Co. KGaA, 4-25: 341-345.
 
[11]  Hashemi, A., Shams, M., Barati, M. and Hamedani, A. (2010). Antibacterial effects of methanol and harmal on the standard mice and Pseudomonas areoginosia. Arak University of Medical Sciences. Fourteenth year, 4: 18-22.
 
[12]  Jagadeesh Babu, A., Rupasundari, A., Sankar Reddy, B. and Sravnthi, M. (2012). Studies on the antimicrobial effectiveness of essential oils of garlic, clove and cinnamon on Staphylococcus aureus in chicken meat patties. Tamil Nadu J vet Anim Sci, 8 (1): 45-49.
 
[13]  Kang, F. (1994). In vitrocidal effect of Chinese traditional herbs against Echinoccus granulosus proto scoliosis. Endemicdis - Bul, 9: 22-34.
 
[14]  Kluytmans, J., Vanbelkum, A. and Verborugh, H. (1996). Nasal carriage of staphylococcus aureus: epidemilogy, underlying mechanism, and associated risks. Clin. Microbial. Rev, 10(3): 505-520.
 
[15]  Lahooji, A., Mirabolfathi, M. and Karami Osboo, R. (2010). Effect of Zataria multiflora and Satureja hortensis essential oils, Thymol and carvacrol on growth of Fusarium graminearum isolates and deoxynivalenol production. Iran J Pl Path, 46 (1): 37-50 (In Persian).
 
[16]  Lamchauri, F., Settaf, A., Cherah, Y., Zemzami, M., Lyoussi, B., Zaid, A., Atif, N. and Hassar, M. (1999). Anti bacterial principels from Peganum harmala seeds. Therapy, 54 (6): 753-758.
 
[17]  Lamchouri, F. (1999). Anti tumor principles from Peganum harmala seeds. J Therapie, 56 (6): 753-758.
 
[18]  Liujian, X. and Hu, H. (2007). Bin 2, Zhaoguo- lin 1 (Department of life science, 2 college of chemistry and chemical Engineering, longdong university, ingyng, Gansu 745000, China; effect of Alkaloid of Peganum multistum bobr on seed ger mination of cucumber (Cucumis sativusl); plant physiology communication, 2007-02.
 
[19]  Mahmoud, B.S.M., Yamazaki, K., Miyashita, K., Shin, I.I. and Suzuki, T. (2006). A new Technology of fish pereservation by combined treatment with electrolysed NaCl solution and essential oil compound food chem., 99: 656-662.
 
[20]  Moradi, B., Mashak, Z., Akhondzadeh Basti, A., Moradi, B. and Bearing, A. (2012). The survey of the effect of Cuminum cyminum l. Essential oil on the growth of Bacillus cereus in a food model system. J Med Plants, 11(8): 93-102 (In Persian).
 
[21]  Mousavi, T. (2005). Study of behavior of Staphylococcus aureus during the manufacture and ripening of Iranian White cheese. Thesis of food hygiene (Ph.D) Azad University of Tehran, jan; 237: 60-70. 529-9.(4 thed).
 
[22]  Perez-Alonso, F., Arias, C. and Aubourg, S.P.( 2003). Lipid deterioration during chilled storage of Atlantic pomfret (Brama brama). Eur J Lipid Sci Techno; 105: 661-7.
 
[23]  Quavee, C. L., Planob, L.R.W., Pantuso, T. and Bennett, C.B. (2008). Effects of extracts from Italian medicinal plants on plants on planktonic growth, biofilm formation and adherence of methicillin-resistant Staphylococcus aureus, Journal of Ethnopharmacology, 118: 418-428.
 
[24]  Radmehr, B. (2004). Growth modeling of Staphylococcus aureus in combination Zataria multiflora and growth factors. Thesis of food hygiene (Ph.D) University of Tehran, Aug, 237: 54-57.
 
[25]  Rashan, L.J. (1989). In vitro antiviral activity of the aqueous extracts from the seeds of P. harmala. Fitoterapia; 64: 365-367.
 
[26]  Rezei, M. and Hamzeh, A. (2010). Antioxidant and antibacterial effects of Sodium alginate coating enriched with thyme essential oil on rainbow trout (Onchorhynchus mykiss) fillets during refrigerated storage, J. Iranian Nutrition Sciences and food industry, 3: 11-20.
 
[27]  Rezai, M., Sahari, M.A., Moeini, S., Safari, M. and Ghaffaari, F. (2003). Comparison quality oil of anchovy Kilka in two methods of transport and cold storage. Iranian J of Fisheries Sci; 3: 97-108 [In Persian].
 
[28]  Sherafati, R. and Rafeeian, M. (2012). Evaluation of antioxidant properties of Thymus vulgaris Shirazi and it,s antimicrobial effect on Staphylococcus aureus. Journal of Mazandaran University of Medical Sciences, 22: 88-94.
 
[29]  Siddaiah, D., Vidya, S.R.G., Raju, C.V. and Chandrasekhar, T.C. (2001). Changes in lipids, proteins and kamaboko forming ability of Silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Res Int, 34 (1): 47-53.
 
[30]  SharbaTkori, M. (2007). Study of cidal effect of alcoholic extract of Peganum harmala seeds on Echinococcus granulosus protoscolex. (Dissertation) Tehran University of Medical Sciences.
 
[31]  Yin, M.C. and Cheng, W.S. (2003). Antioxidant and antimicrobial effects of four garlic drived organosulfur compounds in ground beef. Meat Sci, 63: 23-8.
 
[32]  Zargari, A. (1988). Medicinal plants.Tehran university press, Iran (2): 619.
 
[33]  Zhangyi, W. (2007). Department of Pharmacy, Chang Chunmedical College; study on Antibacterial efffect extract from Peganum harmala; Changchung Medial Journal, 04.
 
Show Less References

Article

Antioxidative Effect of Dietary Tea Catechins on the Quality of Enulsified Pork Meatballs under Refrigeration

1Food Industry Research and Development Institute, P.O. BOX 246, Hsinchu, Taiwan, ROC


Journal of Food and Nutrition Research. 2016, 4(12), 789-794
doi: 10.12691/jfnr-4-12-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
C.K. Yeung, S.C. Huang. Antioxidative Effect of Dietary Tea Catechins on the Quality of Enulsified Pork Meatballs under Refrigeration. Journal of Food and Nutrition Research. 2016; 4(12):789-794. doi: 10.12691/jfnr-4-12-4.

Correspondence to: S.C.  Huang, Food Industry Research and Development Institute, P.O. BOX 246, Hsinchu, Taiwan, ROC. Email: hsc30@firdi.org.tw

Abstract

After meat products are heated and placed in storage, the lipid contained inside undergoes oxidation, which causes the meat to become malodorous and reduces its acceptability in the market. In this study, catechin was added to emulsified pork meatballs in the hope of reducing lipid oxidation. The influence that catechin additions at different concentrations (0, 400 and 800 ppm) have on the pH value, color, texture profiles, microbial testing, sensory analysis, thiobarbituric acid reactive substance value, and antioxidant capacity of the emulsified pork meatball is investigated in this study. The test results on lipid oxidation indicated that after 15 days of refrigerated storage at 4°C, oxidation in the control group was 2.46 mg malondialdehyde equal (MDA eq.)/kg meatball. The 400 ppm and 800 ppm of catechin-treated groups yielded 0.56 and 0.31 mg MDA eq./kg, respectively, which were significantly lower than the control group. The results were similar after 90 days of frozen storage at -20°C, where the 400 ppm and 800 ppm of catechin-treated groups yielded 0.60 and 0.25 mg MDA eq./kg, respectively, which were significantly lower than the oxidation level in the control group (1.39 mg MDA eq./kg). Regarding the antioxidant capacity tests, the meatballs that were treated with 400 ppm and 800 ppm of catechin displayed a 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of 1.31 and 1.97 mg of ascorbic acid/g, respectively, whereas the total antioxidant capacity was 2.63 and 4.53 mg of Trolox/g, respectively. The results of both groups were significantly higher than the DPPH radical scavenging capacity (0.07 mg as ascorbic acid/g) and the total antioxidant capacity (0.36 mg as Trolox/g) of the control group. After 90 days of frozen storage at -20°C, the antioxidant capacity of catechin-treated groups were still higher than the control group. The mentioned results indicate that adding catechin to emulsified pork meatballs inhibits lipid oxidation and can help boost the quality and functionality of these emulsified pork meatball products.

Keywords

References

[1]  Morrissey, P.A., Sheehy, P.J.A., Galvin A.K., Kerry J.P. and Buckley, D.J., “Lipid stability in meat and meat products,” Meat Science, 49(1).73-86. 1998.
 
[2]  Gray, J.I., Gomaa, E.A. and Buckley, D.J, “Oxidative quality and shelf-life of meat,” Meat Science, 43. 111-123. 1996.
 
[3]  Buck, D.F., Edwards, M.K, “Anti-oxidants to prolong shelf life,” Food Science and Technology International, 2.29-33. 1997.
 
[4]  Duan, S., Weng, X.C., Dong, X.W., Lin, Y.P., Li, H.P. and Jin, J.R, “Antioxidant properties of butylated hydroxytoluene refluxed in ferric chloride solution,” Food Chemistry, 61.101-105. 1998.
 
[5]  Wanasundara, U.N. and Shahidi, F.C, “Antioxidant and pro-oxidant activity of green tea extract in marine oils,” Food Chemistry, 63. 335-342. 1998.
 
Show More References
[6]  Branen, A.C, “Toxicology and biochemistry of butylated hydroxyanisole and butylated and butylated hydroxytoluene,” Journal of the American Oil Chemists' Society, 52.59-63. 1975.
 
[7]  Hettiarachchy, N.S., Glenn, K.C., Gnanaesbandam, R. and Johnson, M.G, “Natural antioxidant extracts from fenugreek (Trigonella foenumgraecum) for ground beef patties,” Journal of Food Science, 61.516-519. 1996.
 
[8]  Marshall, W.E, “Health foods, organic foods, natural foods,” Food Technology, 28.50-56. 1994.
 
[9]  Osada, K., Takahashi, M., Hoshina, S., Nakamura, M., Nakamura, S. and Sugano, M, “Tea catechins inhibit cholesterol oxidation accompanying oxidation of low density lipoprotein in vitro,” Comparative Biochemistry and Physiology Part C, 128. 153-164. 2001.
 
[10]  Terao, J., Piskula, M. and Yao, Q, “Protective effect of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipid bilayers,” Archives of Biochemistry and Biophysics, 308. 278-284. 1994.
 
[11]  Wiseman, S.A., Balentine, D.A. and Frei, B, “Antioxidants in tea,” Critical Reviews in Food Science and Nutrition, 37(8). 705-718. 1997.
 
[12]  Shahidi, F. and Alexander, D.M, “Green tea catechins as inhibitors of oxidation of meat lipids,” Journal of Food Lipids, 5. 125-133. 1998.
 
[13]  Hara, Y, Prophylactic function of tea polyphenols, In: Food Phytochemicals for Cancer Prevention II, Washington, DC., USA, 34-50. 1994.
 
[14]  Wang, S.M. and Zhao, J.F, “Antioxidant activities of tea polyphenol on edible oil,” Western Cereal and Oil Technology. 22. 44-46. 1997.
 
[15]  Cao, D., Qiu, A. and Jin, Z, “Tea antioxidant and its by-products utilization,” J. Wuxi Inst. Light Ind, 13.218-225. 1994.
 
[16]  Huang, S.W. and Frankel, E.N, “Antioxidant activity of tea catechin in different lipid systems,” Journal of Agricultural and Food Chemistry, 45. 3033-3038. 1997.
 
[17]  Tang, S., Kerry, J.P., Sheehan, D. and Buckley, D.J, “A comparative study of tea catechins and α-tocopherol as antioxidants in cooked beef and chicken meat,” European Food Research and Technology, 213. 286-289. 2001.
 
[18]  Tang, S., Sheehan, D., Buckley, D.J., Morrissey, P.A. and Kerry, J.P, “Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle,” International Journal of Food Science & Technology, 36. 685-692. 2001.
 
[19]  Huang S.C., Shiau, C. Y., Liu, T.E., Chu, C. L. and Hwang, D.F. “Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs,” Meat Science, 70. 613-619. 2005.
 
[20]  Meilgaard, M., Civille G.V., and Carr. B.T, Sensory evaluation techniques, 2nd Ed, CRC Press, USA, 1991.
 
[21]  AOAC, AOAC Official Method 990.12 for Aerobic Plate Count in Foods, Official methods of analysis, 14th Ed, DC: Association of Official Analytical Chemists, Wshington, DC., 1995.
 
[22]  AOAC, AOAC Official Method 991.14 for Coliform and Escherichia coli Counts in Foods, Official methods of analysis, 14th Ed, DC: Association of Official Analytical Chemists, Washington, DC., 1995.
 
[23]  Jo, C., Son J.H., Son C.B. and Byun M.W, “Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C,” Meat Science, 64.13-17. 2003.
 
[24]  Roberta, R., Nicoletta, P., Proteggente, A., Ananth, P., Yang, M. and Rice-Evans, C, “Antioxidant activity applying an improved abts radical cation decolorization assay” Free Radical Biology and Medicine, 26.1231-1237. 1999.
 
[25]  Buege, J.A. and Aust, S.D, “Microsomal lipid peroxidation,” Methods in Enzymology, 52.302-310. 1978.
 
[26]  Mitsumoto, M., Michael, N.O., Joe, P.K. and Buckley, D.J, “Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties,” Meat Science, 69.773-779. 2005.
 
[27]  Maqsood, S., Abushelaibi, A. Manheem, K. and Rashedi, A.A. “Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds,” Food Science and Technology, 63. 953-959. 2015.
 
[28]  Shuze T., Sheehan, D., Buckley, D.J., Korrissey, P.A. and Kerry, P.J, “Antioxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle,” International Journal of Food Science & Technology, 36(6). 685-692. 2001.
 
[29]  McCarthy, T.L., Kerry, J.P., Kerry, J.F., Lynch, P.B. and Buckley, D.J, “Assessment of the antioxidant potential of natural of natural food and plant extracts in fresh and previously frozen pork patties,” Meat Science, 57.177-184. 2001.
 
Show Less References