Profiling of tyrosinase levels, antioxidant and DNA protective properties in different edible and medicinal mushroom species from India.

Hasitha, Pynam and Shylaja, M. Dharmesh and Shashirekha, M. N. and Rajarathnam, S. (2023) Profiling of tyrosinase levels, antioxidant and DNA protective properties in different edible and medicinal mushroom species from India. JSFA Reports, 3. pp. 512-518.

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Abstract

Background: Tyrosinase is a polyphenol oxidase, one of the globally attracted enzymes for its multi-mechanistic approaches in various fields such as pharma, food, environment, medicine, and agriculture. Tyrosinase from natural nutritive edible mushrooms gained more attention for their rich levels and inexpensive nature. Our previous work has revealed that mushroom tyrosinase has strong similarities in structure and function with that of skin tyrosinase, which has significance as a skin tumor marker. Besides, mushrooms are a richer source of antioxidants. However, it is imperative to analyze all the available varieties of mushrooms for bioactive potentials like tyrosinase and antioxidant levels. Thus, the main goal of the study was to identify the variety of mushrooms that can be selected for continuous multiplication and propagation as a viable source for tyrosinase, which can be employed to screen tyrosinase inhibitors as skin tumor inhibitors. Results: Of the 18 varieties screened for tyrosinase levels, Boletus edulis, Termitomyces hemii, and Termitomyces mummiformis had high levels of tyrosinase and exhibited potent hydrogen peroxide and nitric oxide scavenging activity as well as DNA protection. The potent DNA and antioxidant abilities appear to be due to the enriched levels of hydroxybenzoates. Conclusion: The current study could provide an economic source of tyrosinase (mushrooms) that can be used to monitor tyrosinase inhibitors, a potent component that enables their use against skin cancer.

Item Type:	Article
Uncontrolled Keywords:	calf thymus DNA, hydrogen peroxide, hydroxybenzoates, nitric oxide, tyrosinase
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
Divisions:	Dept. of Biochemistry Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2024 11:10
Last Modified:	18 Nov 2024 11:10
URI:	http://ir.cftri.res.in/id/eprint/18546

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