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 › peer-review

30 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

Keywords

Anti-inflammatory agent
Ergothioneine
Hypobromous acid
Mushroom
Myeloperoxidase

ASJC Scopus subject areas

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

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10.1080/09168451.2015.1083396

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

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.",

keywords = "Anti-inflammatory agent, Ergothioneine, Hypobromous acid, Mushroom, Myeloperoxidase",

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

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year = "2016",

doi = "10.1080/09168451.2015.1083396",

language = "English",

volume = "80",

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T1 - A mushroom-derived amino acid, ergothioneine, is a potential inhibitor of inflammation-related DNA halogenation

AU - Asahi, Takashi

AU - Wu, Xiaohong

AU - Shimoda, Hiroshi

AU - Hisaka, Shinsuke

AU - Harada, Etsuko

AU - Kanno, Tomomi

AU - Nakamura, Yoshimasa

AU - Kato, Yoji

AU - Osawa, Toshihiko

PY - 2016

Y1 - 2016

N2 - 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.

AB - 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.

KW - Anti-inflammatory agent

KW - Ergothioneine

KW - Hypobromous acid

KW - Mushroom

KW - Myeloperoxidase

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ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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