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Screening for phenoloxidases from edible mushrooms
K Morisaki1, T Fushimi, S Kaneko
1Institute of Applied Biochemistry, University of Tsukuba, Ibaraki, Japan.
Bioscience, Biotechnology, and Biochemistry
|January 5, 2002
Summary
Edible mushrooms were screened for phenoloxidases using phenolic chemicals on agar plates. Several species, including Lentinus edodes, showed significant enzyme activity, particularly in acidic conditions.
Area of Science:
- Enzymology
- Mycology
- Biochemistry
Background:
- Phenoloxidases are enzymes found in various organisms, including fungi.
- Edible mushrooms are a source of bioactive compounds and enzymes.
- Understanding enzyme activity in mushrooms can have implications for food science and biotechnology.
Purpose of the Study:
- To screen edible mushrooms for the presence and activity of phenoloxidases.
- To identify mushroom species that produce significant amounts of phenoloxidases.
- To determine the optimal pH for phenoloxidase activity in selected species.
Main Methods:
- A screening method was developed using potato dextrose agar plates.
- Phenolic chemicals were incorporated into the agar medium to detect enzyme activity.
- Positive reactions on agar plates indicated phenoloxidase presence.
- Maximum enzyme activity was assessed across different pH levels.
Main Results:
- Many edible mushroom species exhibited positive phenoloxidase reactions.
- Auricularia auricula-judae, Clitocybe nebularis, Lentinus edodes, Pholiota aurivella, and Pseudohiatula oshimae were identified as high producers.
- The identified phenoloxidases demonstrated maximum activity in the acidic pH range.
Conclusions:
- Edible mushrooms are a viable source of phenoloxidases.
- Specific species like Lentinus edodes show high potential for enzyme production.
- The acidic pH optimum suggests potential applications in specific industrial processes.