Pfeiffer, Carolin, Bauer, Tim, Surek, Barbara, Schoemig, Edgar and Gruendemann, Dirk (2011). Cyanobacteria produce high levels of ergothioneine. Food Chem., 129 (4). S. 1766 - 1770. OXFORD: ELSEVIER SCI LTD. ISSN 0308-8146

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Abstract

Ergothioneine (ET) is a unique natural antioxidant. We have examined the origin of ET in zebrafish. There was virtually no ET, measured by LC-MS, in most tank vegetation (plant, green and red alga). However, ET was detected in a Phormidium sample, a cyanobacterium. In commercial fish feed preparations, ET content increased with the content of cyanobacteria Arthrospira platensis or Arthrospira maxima (Spirulina). High levels of ET (up to 0.8 mg per g dry mass) were measured in cyanobacteria preparations sold as dietary supplements for humans and in fresh Scytonema and Oscillatoria cultures. Cyanobacteria contained as much ET as King Oyster mushrooms (Pleurotus eryngii). All samples with substantial ET content also contained the biosynthesis intermediate hercynine; this strongly suggests that cyanobacteria synthesise ET de novo. In conclusion, our data establish that cyanobacteria can produce high levels of ergothioneine. Spirulina is a novel, safe, accessible, and affordable source of ergothioneine for humans. (C) 2011 Elsevier Ltd. All rights reserved.

Item Type: Journal Article
Creators:
CreatorsEmailORCIDORCID Put Code
Pfeiffer, CarolinUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
Bauer, TimUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
Surek, BarbaraUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
Schoemig, EdgarUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
Gruendemann, DirkUNSPECIFIEDUNSPECIFIEDUNSPECIFIED
URN: urn:nbn:de:hbz:38-483474
DOI: 10.1016/j.foodchem.2011.06.047
Journal or Publication Title: Food Chem.
Volume: 129
Number: 4
Page Range: S. 1766 - 1770
Date: 2011
Publisher: ELSEVIER SCI LTD
Place of Publication: OXFORD
ISSN: 0308-8146
Language: English
Faculty: Unspecified
Divisions: Unspecified
Subjects: no entry
Uncontrolled Keywords:
KeywordsLanguage
CATION TRANSPORTER GENES; BLUE-GREEN-ALGAE; CROHNS-DISEASE; SPIRULINA-MAXIMA; CULTIVATED MUSHROOMS; FUNCTIONAL VARIANTS; DIETARY-SUPPLEMENTS; OXIDATIVE-STRESS; OCTN GENES; IBD5 LOCUSMultiple languages
Chemistry, Applied; Food Science & Technology; Nutrition & DieteticsMultiple languages
URI: http://kups.ub.uni-koeln.de/id/eprint/48347

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