Abstract
The methods for increasing the production of ergothioneine (ERG) were investigated by using the mycelial culture of several mushroom species, primarily Ganoderma neo-japonicum. We first found that ERG was accumulated at the different levels in mycelia and fruiting bodies, respectively, depending on the mushroom species. As a result of adding various amino acids to the mycelial culture medium, methionine (Met) was shown to be the most effective additive. The most preferable condition of the additive was the combination of 4 mM Met and 1 g/l of yeast extract, and the maximum ERG production reached approximately 1.7 mg/l, which corresponds to 2.4 times (0.7 mg/l) that in the basal medium without Met. Although the supplementation of Met enhanced the ERG production, the mycelial growth was significantly inhibited. Furthermore, the analysis of amino acids in the culture medium revealed that the Met additive reduced the consumption rates of most amino acids tested, probably due to the decrease in mycelial growth. Taking these results into consideration, we suggest that the addition of Met to the mycelial culture medium is an efficient way to enhance the ERG production in economically important mushroom species.
Similar content being viewed by others
References
Chihara, G., Himuri, J., Maeda, Y. Y., Arai, Y., & Fukuoka, F. (1970). Cancer Research, 30, 2776–2781.
Tabata, K., Itoh, W., Kojima, T., Kawabate, S., & Misaki, K. (1981). Carbohydrate Research, 89, 121–135. doi:10.1016/S0008-6215(00)85234-9.
Lee, I. S., & Nishizawa, A. (2003). Life Sciences, 73, 3225–3234. doi:10.1016/j.lfs.2003.06.006.
Pinheiro, F., Faria, R., de Camargo, J. L. V., Spinardi-Barbisan, A. L. T., da Eira, A. F., & Barbisan, L. F. (2003). Food and Chemical Toxicology, 41, 1543–1550. doi:10.1016/S0278-6915(03)00171-6.
Fu, H. Y., & Shieh, D. E. (2002). Journal of Food Lipids, 9, 35–46. doi:10.1111/j.1745-4522.2002.tb00206.x.
Cheung, L. M., Cheung, P. C. K., & Ooi, V. E. C. (2003). Food Chemistry, 81, 249–255. doi:10.1016/S0308-8146(02)00419-3.
Yang, J. H., Lin, H. C., & Mau, J. L. (2002). Food Chemistry, 77, 229–235. doi:10.1016/S0308-8146(01)00342-9.
Ishikawa, Y., Morimoto, K., & Hamasaki, T. (1984). Journal of the American Oil Chemists’ Society, 61, 1864–1868. doi:10.1007/BF02540819.
Mau, J. L., Lin, H. C., & Song, S. F. (2002). Food Research International, 35, 519–526. doi:10.1016/S0963-9969(01)00150-8.
Melville, D. B., Horner, W. H., Otken, C. C., & Ludwig, M. L. (1955). The Journal of Biological Chemistry, 213, 61–68.
Jang, J.-H., Aruoma, O. I., Jen, L.-S., Chung, H. Y., & Surh, Y.-J. (2004). Free Radical Biology & Medicine, 36, 288–299. doi:10.1016/j.freeradbiomed.2003.11.005.
Kaneko, I., Takeuci, Y., Yamoka, Y., Tanaka, Y., Fukuda, T., Fukumori, Y., et al. (1980). Chemical & Pharmaceutical Bulletin, 28, 3093–3097.
Mitsuyama, H., & May, J. M. (1999). Clinical Science, 97, 407–411. doi:10.1042/CS19990111.
Asmus, K.-D., Bensasson, R. V., Bernier, J.-L., Houssin, R., & Land, E. J. (1996). The Biochemical Journal, 315, 625–629.
Hartman, Z., & Hartman, P. E. (1987). Environmental and Molecular Mutagenesis, 10, 3–15. doi:10.1002/em.2850100103.
Akanmu, D., Cecchini, R., Aruoma, O. I., & Halliwell, B. (1991). Archives of Biochemistry and Biophysics, 288, 10–16. doi:10.1016/0003-9861(91)90158-F.
Arduino, A., Eddy, L., & Hochstein, R. (1990). Archives of Biochemistry and Biophysics, 281, 41–43. doi:10.1016/0003-9861(90)90410-Z.
Aruoma, O. I., Spencer, J. P. E., & Mahmood, N. (1999). Food and Chemical Toxicology, 37, 1043–1053. doi:10.1016/S0278-6915(99)00098-8.
Aruoma, O. I., Whiteman, M. E., & Halliwell, B. (1997). Biochemical and Biophysical Research Communications, 231, 389–391. doi:10.1006/bbrc.1997.6109.
Dubost, N. J., Beelman, R. B., Peterson, D., & Royse, D. J. (2006). International Journal of Medicinal Mushrooms, 8, 215–222. doi:10.1615/IntJMedMushr.v8.i3.30.
Shih, I.-L., Tsai, K.-L., & Hsieh, C. (2007). Biochemical Engineering Journal, 33, 193–201. doi:10.1016/j.bej.2006.10.019.
Lee, W. Y., Park, Y., Ahn, J. K., Ka, K. H., & Park, S. Y. (2007). Enzyme and Microbial Technology, 40, 249–254. doi:10.1016/j.enzmictec.2006.04.009.
Mondino, A., Bongiovanni, G., Fumero, S., & Rossi, L. (1972). Journal of Chromatography. A, 74, 255–263. doi:10.1016/S0021-9673(01)86154-9.
White, J. A., Hart, R. J., & Fry, J. C. (1986). The Journal of Automatic Chemistry, 8, 170–177. doi:10.1155/S1463924686000330.
Melville, D. B., Eich, S., & Ludwig, M. L. (1957). The Journal of Biological Chemistry, 224, 871–877.
Askari, A., & Melville, D. B. (1962). The Journal of Biological Chemistry, 237, 1615–1618.
Jung, I. C., Kim, S. H., Kwon, Y. I., Kim, S. Y., Lee, J. S., Park, S., et al. (1997). The Korean Journal of Mycology, 25, 133–142.
Park, J. P., Kim, S. W., Hwang, H. J., & Yun, J. W. (2001). Letters in Applied Microbiology, 33, 76–81. doi:10.1046/j.1472-765X.2001.00950.x.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Lee, W.Y., Park, EJ. & Ahn, J.K. Supplementation of Methionine Enhanced the Ergothioneine Accumulation in the Ganoderma neo-japonicum Mycelia. Appl Biochem Biotechnol 158, 213–221 (2009). https://doi.org/10.1007/s12010-008-8322-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12010-008-8322-0