Epilentinsäure,ein neuer aroma- und geruchs-precursor in tricholoma arten

The investigation of three further Tricholoma species afforded in addition to lentinic acid a diastereomer epilentinic acid. The structure was derived from NMR spectral data and degradation. The mechanism of flavour formation is discussed.     

Inhibitory activity of shiitake flavor against platelet aggregation

Sulfuric-flavored compounds were extracted from shiitake (Lentinus edodes) and their inhibitory activity against platelet aggregation was investigated. Platelet aggregation induced by arachidonic acid and U-46619, the analog of thromboxane A(2), was inhibited by the essential oil from shiitake that contained lenthionine as a major sulfuric compound. This result indicates that the inhibitory site of the shiitake flavor compounds would be different from that of garlic-flavor compounds because the latter inhibits the passage between arachidonic acid and thromboxane A(2). The effect of the synthesized lenthionine was almost equivalent to that of the essential oil, which indicates that the inhibitory activity of the essential oil from shiitake would be mainly attributed to lenthionine.     

Insect Melanogenesis. II. Inability of Manduca Phenoloxidase to Act on 5, 6-Dihydroxyindole-2-Carboxylic Acid1

Eumelanins in animals are biosynthesized by the combined action of tyrosinase, 3, 4-dihydroxyphenylalanine (DOPA)chrome isomerase, and other factors. Two kinds of eumelanins were characterized from mammalian systems; these are 5,6-dihydroxyindole (DHI)-melanin and 5, 6-dihydroxyindole-2-carboxylic acid (DHICA)-melanin. In insects, melanin biosynthesis is initiated by phenoloxidase and supported by DOPAchrome isomerase (decarboxylating). Based on the facts that DOPA is a poor substrate for insect phenoloxidases and DHI is the sole product of insect DOPAchrome isomerase reaction, it is proposed that insects lack DHICA-melanin. Accordingly, the phenoloxidase isolated from the hemolymph of Manduca sexta failed to oxidize DHICA. Control experiments reveal that mushroom tyrosinase, as well as laccase, which is a contaminant in the commercial preparations of mushroom tyrosinase, are capable of oxidizing DHICA. Neither the whole hemolymph nor the cuticular extracts of M. sexta possessed any detectable oxidase activity towards this substrate. Thus, insects do not seem to produce DHICA-eumelanin. A useful staining procedure to localize DHICA oxidase activity on gels is also presented.     

Enzymatic Synthesis of Novel Phosphatidylkojic Acid and Phosphatidylarbutin,and Their Inhibitory Effects on Tyrosinase Activity

Phospholipase D (EC 3.1.4.4) from Streptomyces sp. catalyzed the transfer reaction of the dipalmitoylphosphatidyl residue from l,2-dipalmitoyl-3-sn-phosphatidylcholine (DPPC) to both arbutin and kojic acid in a biphasic system, to afford 1,2-dipalmitoyl-3-sn-phosphatidylarbutin (DPP-arbutin) and l,2-dipalmitoyl-3-sn-phosphatidylkojic acid (DPP-kojic acid), respectively. The transfer reaction of DPPC was accompanied by hydrolysis to phosphatidic acid, and the ratio was significantly affected with organic solvents used in the biphasic system. DPP-arbutin and DPP-kojic acid showed almost the same inhibitory activity to tyrosinase (EC 1.14.18.1) from mushroom as arbutin and kojic acid, respectively.     

Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying

Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. alpha-Cyclodextrin was the most suitable encapsulant of alpha-, beta-, and gamma-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of alpha-cyclodextrin and maltodextrin in combination as an encapsulant.     

Degradation of Metsulfuron Methyl by Agaricus blazei Murrill Spent Compost Enzymes

Metsulfuron methyl (MM) is an herbicide used in cereal crops. The white rot mushroom Agaricus blazei Murrill is an important edible and medicinal mushroom reported to be a major laccase producer, a lignin-degrading enzyme with low substrate specificity. A search for assaying the potential use of A. blazei spent mushroom compost (SMC) as a remediation tool for cleaning MM polluted soils was carried out. A phytotoxic dose of this herbicide was separately incubated with two enzyme preparations obtained from the SMC after the second mushroom fruiting flush; the phytotoxicity of the resulting reaction mixtures was then assayed by using a plantlet growing test with Brassica napus L. Thus, the crude enzyme SMC extract preparation (I) or the partially purified enzyme SMC extract (II) and their dilutions, 1:10 and 1:100, were mixed with MM (5 × 10^?3 ppm final concentration) and incubated at 25°C for 24, 48, 72, and 96 h. Plantlets separately exposed for 72 and 96 h to the resulting reaction mixtures between MM and those enzyme preparations showed a highly significant increase in their hypocotyl length with respect to plantlets exposed to MM alone. It was thus demonstrated the ability that complex enzyme fractions present in A. blazei SMC have to degrade MM during the right incubation time to compounds with no or lower phytotoxicity than this herbicide.     

Purification and Properties of a Dehyrodicaffeic Acid Dilactone-forming Enzyme from a Mushroom,Inonotus sp. K-1410

A dehydrodicaffeic acid dilactone-forming enzyme was purified from the mycelia of a mushroom, Inonotus sp. K-1410 by calcium acetate treatment, ammonium sulfate precipitation and column chromatography on Sephadex G-100, DEAE-Sephadex A-50 and caffeic acid-bound AH-Sepharose 4B. The enzyme was purified about 1200-fold from a crude extract and shown to be almost completely homogeneous by polyacrylamide gel electrophoresis. The molecular weight of this enzyme was estimated by gel filtration on Sephadex G-100 to be approximately 39,000. The optimal pH for the enzymic conversion of caffeic acid to dehydrodicaffeic acid dilactone is around 6.0. The enzyme is stable up to 60°C and preincubation of the enzyme at 40°C for 10 min gives 1.5-fold activation compared with preincubation at 0°C. The optimal temperature for the enzyme reaction is 40°C.     

Anthocyanase and Anthocyanin Occurring in Eggplant (Solanum Melangena L.)

Experiments on anthocyanase and anthocyanin in eggplant were carried out by means of Warburg’s manometric method and determination of the anthocyanin. Results show that delphinidin 3-(p-coumaroylrutinoside)-5-glucoside from eggplant is oxidized by the polyphenol oxidase from mushroom, potato and eggplant flesh. The oxidative degradation of the anthocyanin is accelerated in the presence of chlorogenic acid which occurs in eggplant, and a mode of the action stimulating the degradation was discussed.

In addition, an evidence was given that the existence of ascrobic acid in the enzymatic system retards the loss of the pigment, due to a coupled reaction, which is of well-known on the other o-dihydroxy phenols. Some observations on the product from the reaction mixture indicate that such decolorization of the anthocyanin progresses directly without hydrolysis of the glucosidic linkage.     

Callus Induction from Insect Galls by Dryocosmus kuriphilus on Chestnut Tree

Dehydrodicaffeic acid dilactone (DDACD) was found in a cultured mushroom by screening for catechol-O-methyltransferase inhibitors. The enzyme which converts two molecules of caffeic acid to DDCAD has been extracted from the mushroom and purified and the enzyme reaction has been studied. It was markedly inhibited by reducing agents, such as NADPH, NADH, glutathione and ascorbic acid but stimulated by Fe³⁺, Fe²⁺, Co²⁺, Ni²⁺, Cu²⁺, Cu⁺ and Zn²⁺ ions. Sodium diethyldithiocarbamate and sodium cyanide known to be copper chelating agents inactivated the enzyme, but activity was restored by addition of Cu²⁺ or Cu⁺. Although the enzymic reaction did not occur under anaerobic conditions, ¹⁸O-oxygen was not incorporated into DDCAD. o-Diphenol oxidase catalyzed DDCAD formation from caffeic acid and the DDCAD-forming enzyme catalyzed the formation of DOPAchrome from DOPA. Thus, the DDCAD-forming enzyme is a type of o-diphenol oxidase. Peroxidase and hydrogen peroxide produced DDCAD from caffeic acid.

On the other hand, DDCAD was non-enzymatically synthesized from caffeic acid in the presence of CuCl₂ in 64% yield. In both enzymic and non-enzymic syntheses, both (+)- DDCAD and (?)-DDCAD were produced.     

辽宁省不同地区几种食用菌重金属含量测定及质量评价

对食用菌重金属含量测定和污染状况分析,探讨环境污染因素对食用菌吸收重金属的影响。采用微波消解法对食用菌进行处理,应用ICP-AES法测定了Ni、Cr、Pb、Cd、As、Hg六种重金属元素的含量。结果表明,调查的51份样品中香菇、平菇、杏鲍菇、茶树菇、双孢菇、黑木耳、鸡腿菇、蛹虫草重金属合格率均为97%以上;Ni、As含量在个别香菇和黑木耳中超标,但超标量很小;个别平菇、香菇、黑木耳、鸡腿菇有Pb的检出但不超标;平菇、香菇、茶树菇、黑木耳有Cd的检出但不超标;平菇、香菇、杏鲍菇、茶树菇、黑木耳、鸡腿菇有Cr的检出但不超标;所有样品中Hg均未检出。辽宁市场上食用菌大部分是安全的。     

Structure and Function of Amino Acid Ammonia-lyases

Histidine ammonia-lyase (HAL) and methylaspartate ammonia-lyase (MAL) belong to the family of carbon-nitrogen lyases (EC 4.3.1). The enzymes catalyze the α,β-elimination of ammonia from (S)-His to yield urocanic acid, and (S)-threo-(2S,3S)-3-methylaspartic acid to mesaconic acid, respectively. Based on structural analyses, the peptide at the active center of HAL from Pseudomonas putida is considered to be post-translationally dehydrated to form an electrophilic 4-methylidene-imidazole-one (MIO) group. A reaction mechanism was proposed with the structure. On the other hand, the structure of MAL from Citrobacter amalonaticus was found to be a typical TIM barrel structure with Mg²⁺ coordinated to the 4-carbonyl of the substrate methylaspartate. Unlike HAL, MIO was not observed in MAL, and the reaction of MAL appears to be completely different from phenylalanine ammonia-lyase (PAL), HAL, and other amino acid ammonia-lyases. A reaction mechanism is proposed in which the hydrogen at the β to the amino group of the substrate is abstracted forming an enolate type intermediate and then ammonia is released.     

Fatty acid composition of lipids from mushrooms belonging to the family Boletaceae

The non-polar lipid content and fatty acid (FA) composition of 11 mushroom species of the family Boletaceae were determined. The non-polar lipid content ranged from 2.0 (Leccinum aurantiacum and Boletus erythropus) to 5.4 % (w/w) d.w. (Suillus grevillei) with an average value of 2.9 %. More than 25 different FAs were found in the mushroom lipids. Unsaturated FAs, mainly linoleic and oleic acids, accounted for about 83 % of the total FAs, while palmitic acid was the main saturated FA. Some FAs are identified for the first time in Boletaceae and in higher Basidiomycetes (cis-11,12-methyleneoctadecanoic acid, 7-cis,10-cis hexadecadienoic) or in fungi (cis-11,12-methyleneoctadecanoic acid). There were significant differences (P < 0.05) in the contents of specific FAs between mushroom species.     

A mushroom-derived amino acid,ergothioneine, is a potential inhibitor of inflammation-related DNA halogenation

Myeloperoxidase (MPO)-generated halogenating molecules, such as hypochlorous acid and hypobromous acid (HOBr), in inflammatory regions are postulated to contribute to disease progression. In this study, we showed that ergothioneine (EGT), derived from an edible mushroom, inhibited MPO activity as well as the formation of 8-bromo-2′-deoxyguanosine in vitro. The HOBr scavenging effect of EGT is higher than those of ascorbic acid and glutathione. We initially observed that the administration of Coprinus comatus, an edible mushroom containing a high amount of EGT, inhibited the UV-B-induced inflammatory responses and DNA halogenation, suggesting that EGT is a promising anti-inflammatory agent from mushrooms.     

Enhanced expression of chitinase during the autolysis of mushroom in <Emphasis Type="Italic">Coprinellus congregatus</Emphasis>

Fungal cell walls consist of various glucans and chitin. An inky cap, Coprinellus congregates, produced mushrooms at 25°C in a regime of 15 h light/9 h dark, and then the mushroom was autolyzed rapidly to generate black liquid droplets where no cell wall was detected by microscopy. A chitinase cDNA from the matured mushroom cells of C. congregates that consisted of 1,541 nucleotides was successfully cloned using the rapid amplification of cDNA ends (RACE)-PCR technique. Its deduced 441 amino acid sequence had the conserved catalytic domain as in other fungal chitinase family 18. Chitinase activity was higher at the matured mushroom stage than primordial and young mushroom stage. When the expression of the cloned chitinase was examined by real-time PCR using the chitinase-specific primers, it was increased more than twice to 20 times during the autolytic process of mushroom than young mushroom or primordial stages, respectively.     

On the run: free-living mushroom corals avoiding interaction with sponges

Individuals of the free-living mushroom coral Heliofungia fralinae moved away when placed in contact with fragments of the toxic haplosclerid sponge Callyspongia (Euplacella) biru. This reaction was not evoked by three other sponge species. The experiment demonstrated that mobility of mushroom corals helps them to flee from organisms that secrete secondary metabolites in competition for space.     

Formation of Aldehyde Flavor (n-hexanal, 3Z-nonenal and 2E-nonenal) in the Brown Alga, Laminaria Angustata

2E-Nonenal and n-hexanal are the major and minor flavor compounds in the edible brown alga, Laminaria angustata, respectively. They are believed to characterize the flavor of this alga. However the metabolism of the two compounds is not precisely known. The pathways were clarified by elucidation of the intermediate structure through purification of the intermediate compounds from an enzymatic reaction and identification using HPLC and GC-MS techniques. Formation of n-hexanal, 3Z-nonenal and 2E-nonenal are proposed to be via two cascades from unsaturated fatty acids. They are C18:2(n-6), linoleic acid cascade and C20:4(n-6), arachidonic acid cascade through their hydroperoxides as intermediates by the lipoxygenase/fatty acid hydroperoxide lyase pathway.     

Chemical Constituents of a Heat-dried Chinese Mushroom,Hohenbuehelia serotina

Several compounds were isolated from a Chinese mushroom, Huangmo, the heat-dried fruiting body of Hohenbuehelia serotina. They were identified as linoleic acid (I), hexadecanoic acid (II), β-sitosterol (IV), benzoic acid (V), D-mannitol (VI), sucrose (VII), and L-rhamnose (VIII). In addition, six acidic substances were identified. (Table I). Also, ethyl linoleate, hexadecanoic acid, and 9,12-octadecadienoic acid (Z-Z) ethyl esters, IV, V, and VI were identified for the first time from this mushroom.     

Intracellular substrates of a heme-containing ascorbate oxidase in <Emphasis Type="Italic">Pleurotus ostreatus</Emphasis>

A novel heme-containing ascorbate oxidase isolated from oyster mushroom, Pleurotus ostreatus, catalyzes oxidation of ascorbic acid (Kim et al., 1996). In this report, we describe the identification of intracellular substrates of the enzyme in the mushroom. Six compounds, which can serve as substrate of the heme-containing ascorbate oxidase, were identified as L-ascorbic acid, D-erythroascorbic acid, 5-O-(α-D-glucopyranosyl)-D-erythroascorbic acid, 5-O-(α-D-xylopyranosyl)-D-erythroascorbic acid, 5-methyl-5-O-(α-D-gluco-pyranosyl)-D-erythroascorbic acid, and 5-methyl-5-O-(α-D-xylopyranosyl)-D-erythroascorbic acid. All of the compounds were oxidized at a significant rate by the heme-containing ascorbate oxidase. Oxidation of the compounds produced equimolar amounts of hydrogen peroxide per mole of substrate.     

Occurrence of a unique amino acid racemase in a basidiomycetous mushroom, Lentinus edodes

Free -alanine was detected in a cell extract of the fruit-body of an edible basidiomycetous mushroom, Lentinus edodes (Shiitake), by means of reverse-phase high performance liquid chromatography. We also found an amino acid racemase activity in L. edodes fruit-body, and purified the enzyme. The enzyme has a molecular weight of approximately 86,000, and consists of two subunits of identical molecular weight (44,000). The optimal pH of the enzyme activity is around pH 9.5 for both -to- and -to- alanine racemization. The enzyme requires pyridoxal 5′-phosphate as a cofactor. K_m and V_max values for -alanine were 37.3 mM and 520 nmol/min/mg, respectively; for -alanine, they were 9.21 mM and 141 nmol/min/mg, respectively. The equilibrium constant was calculated to be 1.10, which is consistent with the theoretical value for the racemase reaction. The ability of the enzyme to catalyze the racemization of various -amino acids was investigated. The enzyme catalyzes the racemization of -serine (relative reaction rate, 144% of rate for -alanine), -alanine (100%), -homoserine (17.1%), -2-aminobutyrate (5.6%), -glutamate (4.5%), and -asparagine (3.2%). To the best of our knowledge, this is the first report of an amino acid racemase produced by a basidiomycetous mushroom.