Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11029019 | Food Bioscience | 2018 | 28 Pages |
Abstract
Melanin production was done using submerged cultures of the mushroom Auricularia auricula. It was found that 1% methanol, 0.25% peanut oil, 1.0% stearic acid or 0.5% palmitic acid were helpful for melanin bio-synthesis while Tween 80 significantly (pâ¯<â¯0.05) reduced the melanin formation. The inhibitory test and scanning electron microscopy analysis showed that the melanin consisted mostly of eumelanin with an amorphous structure. The melanin had strong antioxidant activity using the in vitro evaluation of its superoxide radical, 2, 2â²-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical and hydroxyl radical scavenging activity, and showed good stability at 100â¯Â°C for 5â¯h, natural light for 10 days, ultraviolet light for 4â¯h and with conventional food additives such as sugar. The results suggested that a submerged culture of A. auricula is an effective method to produce melanin, which could potentially be used as a natural antioxidant in the food, cosmetic and pharmaceutical industries.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
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Authors
Zhichao Wu, Min Zhang, Huandong Yang, Huabin Zhou, Hailong Yang,