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Food Chem. 2016 Jan 1;190:801-807. doi: 10.1016/j.foodchem.2015.06.042. Epub 2015 Jun 16.

Production of natural melanin by Auricularia auricula and study on its molecular structure.

Author information

1
College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, People's Republic of China. Electronic address: shjsun2004@126.com.
2
College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, People's Republic of China.
3
Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao 266580, People's Republic of China.
4
College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, People's Republic of China; Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao 266580, People's Republic of China. Electronic address: zhuhufafu@gmail.com.

Abstract

In this study, the production and structure of melanin produced by Auricularia auricula have been determined and analyzed in detail. The results showed that the highest mycelial growth rate was observed in low-carbon and carbon-free medium. In low-nitrogen and nitrogen-free medium, melanin yield was very low. Deficiency of tyrosine in medium led to weak secretion of melanin. The inorganic salt could markedly influence mycelia morphology, but did not obviously impact mycelia growth rate and melanin yield. Meanwhile the condensed molecular formula ([C18(OR)3H7O4N2]n) and structural formula of melanin were concluded based on UV-Vis, HPLC, FTIR, NMR and elemental assay. This is an eumelanin and also a macromolecular polymer of 5,6-dihydroxyindole and 5,6-dihydroxyindole-2-carboxylic acid. The 6 main components were phenolic hydroxyl, carboxyl, amidogen, carbonyl, methylene, methyne and sulfur. This work testified that nutritional control was very important to promote melanin production, making melanin more affordable as material in food, cosmetics and medicines.

KEYWORDS:

Auricularia auricula; Melanin; Molecular structure; Production characteristics

PMID:
26213041
DOI:
10.1016/j.foodchem.2015.06.042
[Indexed for MEDLINE]

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