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

Takashi Asahi; Xiaohong Wu; Hiroshi Shimoda; Shinsuke Hisaka; Etsuko Harada; Tomomi Kanno; Yoshimasa Nakamura; Yoji Kato; Toshihiko Osawa

doi:10.1080/09168451.2015.1083396

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

Takashi Asahi, Xiaohong Wu, Hiroshi Shimoda, Shinsuke Hisaka, Etsuko Harada, Tomomi Kanno, Yoshimasa Nakamura, Yoji Kato, Toshihiko Osawa

Research output: Contribution to journal › Article

11 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	313-317
Number of pages	5
Journal	Bioscience, Biotechnology and Biochemistry
Volume	80
Issue number	2
DOIs	https://doi.org/10.1080/09168451.2015.1083396
Publication status	Published - 2016

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Keywords

Anti-inflammatory agent
Ergothioneine
Hypobromous acid
Mushroom
Myeloperoxidase

ASJC Scopus subject areas

Biotechnology
Biochemistry
Molecular Biology
Applied Microbiology and Biotechnology
Analytical Chemistry
Organic Chemistry

Cite this

Asahi, T., Wu, X., Shimoda, H., Hisaka, S., Harada, E., Kanno, T., Nakamura, Y., Kato, Y., & Osawa, T. (2016). A mushroom-derived amino acid, ergothioneine, is a potential inhibitor of inflammation-related DNA halogenation. Bioscience, Biotechnology and Biochemistry, 80(2), 313-317. https://doi.org/10.1080/09168451.2015.1083396

A mushroom-derived amino acid, ergothioneine, is a potential inhibitor of inflammation-related DNA halogenation. / Asahi, Takashi; Wu, Xiaohong; Shimoda, Hiroshi; Hisaka, Shinsuke; Harada, Etsuko; Kanno, Tomomi; Nakamura, Yoshimasa; Kato, Yoji; Osawa, Toshihiko.

In: Bioscience, Biotechnology and Biochemistry, Vol. 80, No. 2, 2016, p. 313-317.

Research output: Contribution to journal › Article

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abstract = "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.",

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10.1080/09168451.2015.1083396