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

被引:48
作者
Asahi, Takashi [1 ,2 ]
Wu, Xiaohong [2 ,3 ]
Shimoda, Hiroshi [4 ]
Hisaka, Shinsuke [5 ]
Harada, Etsuko [6 ]
Kanno, Tomomi [7 ]
Nakamura, Yoshimasa [1 ]
Kato, Yoji [8 ]
Osawa, Toshihiko [2 ,9 ]
机构
[1] Okayama Univ, Grad Sch Environm & Life Sci, Okayama, Japan
[2] Nagoya Univ, Grad Sch Bioagr Sci, Nagoya, Aichi 4648601, Japan
[3] HealthCare Syst Co Ltd, Tokyo, Japan
[4] Oryza Oil & Fat Chem Co Ltd, Ichinomiya, Japan
[5] Meijo Univ, Fac Pharm, Dept Pharm, Nagoya, Aichi 468, Japan
[6] Iwade Res Inst Mycol, Tsu, Mie, Japan
[7] Hokkaido Univ, Asahikawa, Hokkaido, Japan
[8] Univ Hyogo, Sch Human Sci & Environm, Himeji, Hyogo 6712201, Japan
[9] Aichi Gakuin Univ, Fac Psychol & Phys Sci, Nisshin, Japan
关键词
myeloperoxidase; hypobromous acid; ergothioneine; mushroom; anti-inflammatory agent; MYELOPEROXIDASE; SKIN; MUTAGENESIS; SYSTEM;
D O I
10.1080/09168451.2015.1083396
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
070307 [化学生物学]; 071010 [生物化学与分子生物学];
摘要
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.
引用
收藏
页码:313 / 317
页数:5
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