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 | |
| 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
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
}
TY - JOUR
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
UR - http://www.scopus.com/inward/record.url?scp=84956622229&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84956622229&partnerID=8YFLogxK
U2 - 10.1080/09168451.2015.1083396
DO - 10.1080/09168451.2015.1083396
M3 - Article
C2 - 26338495
AN - SCOPUS:84956622229
VL - 80
SP - 313
EP - 317
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 2
ER -