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 journalArticle

9 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 languageEnglish
Pages (from-to)313-317
Number of pages5
JournalBioscience, Biotechnology and Biochemistry
Volume80
Issue number2
DOIs
Publication statusPublished - 2016

Fingerprint

Ergothioneine
Halogenation
Agaricales
Inflammation
Amino Acids
DNA
Peroxidase
Coprinus
Hypochlorous Acid
Scavenging
Ascorbic Acid
Glutathione
Disease Progression
Anti-Inflammatory Agents
Molecules

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

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 journalArticle

Asahi, Takashi ; Wu, Xiaohong ; Shimoda, Hiroshi ; Hisaka, Shinsuke ; Harada, Etsuko ; Kanno, Tomomi ; Nakamura, Yoshimasa ; Kato, Yoji ; Osawa, Toshihiko. / A mushroom-derived amino acid, ergothioneine, is a potential inhibitor of inflammation-related DNA halogenation. In: Bioscience, Biotechnology and Biochemistry. 2016 ; Vol. 80, No. 2. pp. 313-317.
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AU - Kanno, Tomomi

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