{Reference Type}: Journal Article
{Author}: Hadibarata, Tony; Teh, Zee Chuang; Rubiyatno; Zubir, Meor Mohd Fikri Ahmad; Khudhair, Ameer Badr; Yusoff, Abdull Rahim Mohd; Salim, Mohd Razman; Hidayat, Topik
{Year}: 2013
{Title}: Identification of naphthalene metabolism by white rot fungus Pleurotus eryngii
{Tag}: 0
{Star}: 0
{Pages}: 1-7
{Date Displayed}: 2013
{ISBN/ISSN}: 16157591
{Keywords}: Naphthalene; Carbon; Carboxylation; Carboxylic acids; Enzymes; Glucose; Liquids; Metabolites; Phenols; Polycyclic aromatic hydrocarbons; Polysulfones
{Abstract}: The use of biomaterials or microorganisms in PAHs degradation had presented an eye-catching performance. Pleurotus eryngii is a white rot fungus, which is easily isolated from the decayed woods in the tropical rain forest, used to determine the capability to utilize naphthalene, a two-ring polycyclic aromatic hydrocarbon as source of carbon and energy. In the meantime, biotransformation of naphthalene to intermediates and other by-products during degradation was investigated in this study. Pleurotus eryngii had been incubated in liquid medium formulated with naphthalene for 14days. The presence of metabolites of naphthalene suggests that Pleurotus eryngii begin the ring cleavage by dioxygenation on C1 and C4 position to give 1,4-naphthaquinone. 1,4-Naphthaquinone was further degraded to benzoic acid, where the proposed terepthalic acid is absent in the cultured extract. Further degradation of benzoic acid by Pleurotus eryngii shows the existence of catechol as a result of the combination of decarboxylation and hydroxylation process. Unfortunately, phthalic acid was not detected in this study. Several enzymes, including manganese peroxidase, lignin peroxidase, laccase, 1,2-dioxygenase and 2,3-dioxygenase are enzymes responsible for naphthalene degradation. Reduction of naphthalene and the presence of metabolites in liquid medium showed the ability of Pleurotus eryngii to utilize naphthalene as carbon source instead of a limited glucose amount.   2013 Springer-Verlag Berlin Heidelberg.
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP52403709
Benzoic acid
Carbon source
Laccases
Lignin peroxidase
Liquid medium
Manganese peroxidase
Phthalic acid
Pleurotus eryngii
Ring cleavage
Terepthalic acid
Tropical rain forest
White rot fungi
{Author Address}: Faculty of Civil Engineering, Institute of Environmental and Water Resource Management, Universiti Teknologi Malaysia, Skudai, 81310, Malaysia

{Reference Type}: Journal Article
{Author}: Linke, Diana; Matthes, Rene; Nimtz, Manfred; Zorn, Holger; Bunzel, Mirko; Berger, Ralf G.
{Year}: 2012
{Title}: An esterase from the basidiomycete Pleurotus sapidus hydrolyzes feruloylated saccharides
{Tag}: 0
{Star}: 0
{Pages}: 1-11
{Date Displayed}: 2012
{ISBN/ISSN}: 01757598
{Keywords}: Enzymes; Amino acids; Electrophoresis; Esters; Ethers; Hydrolysis; Proteins; Sugars; Toluene
{Abstract}: Investigating the secretion of esterases by the basidiomycetous fungus Pleurotus sapidus in a Tween 80-rich nutrient medium, an enzyme was discovered that hydrolyzed the ester bond of feruloylated saccharides. The enzyme was purified by ion exchange and size exclusion chromatography. Polyacrylamide gel electrophoresis analysis showed a monomeric protein of about 55kDa. The complete coding sequence with an open reading frame of 1,665bp encoded a protein (Est1) consisting of 554 amino acids. The enzyme showed no significant homology to any published feruloyl esterase sequences, but possessed putative conserved domains of the lipase/esterase superfamily. Substrate specificity studies classified the new enzyme as type-A feruloyl esterase, hydrolyzing methyl ferulate, methyl sinapate, and methyl p-coumarate but no methyl caffeate. The enzyme had a pH optimum of 6 and a temperature optimum at 50C. Ferulic acid was efficiently released from ferulated saccharides, and the feruloyl esterase exhibited moderate stability in biphasic systems (50% toluene or tert-butylmethyl ether).   2012 Springer-Verlag Berlin Heidelberg.
{Notes}: Compilation and indexing terms, Copyright 2013 Elsevier Inc.
IP52332130
Biphasic systems
Coding sequences
Ester bonds
Ferulates
Ferulic acids
Feruloyl esterase
Monomeric proteins
Nutrient medium
Open reading frame
PH optima
Pleurotus
Polyacrylamide gel electrophoresis
Substrate specificity
{Author Address}: Institut fur Lebensmittelchemie der Gottfried Wilhelm Leibniz Universitat Hannover, Callinstrae 5, Hannover, 30167, Germany

{Reference Type}: Journal Article
{Author}: Ghorai, S.; Banik, S. P.; Verma, D.; Chowdhury, S.; Mukherjee, S.; Khowala, S.
{Year}: 2011
{Title}: 3.51 - Fungal Biotechnology in Food and Feed Processing
{URL}: http://www.sciencedirect.com/science/article/pii/B9780080885049005432
{Tag}: 0
{Star}: 0
{Place Published}: Burlington
{Pages}: 603-615
{Date Displayed}: 2011///
{ISBN/ISSN}: 978-0-08-088504-9
{Original Publication}: Academic Press
{Keywords}: Bioprocessing of food; Fermentation; Fruiting body; Fungal biotechnology; Fungal enzymes; Mushroom; Secondary metabolites; Termitomyces clypeatus
{Abstract}: Abstract
Fungi are of excellent value nutritionally and of great importance to vegetarians. Edible mushrooms are excellent sources of protein, have low-fat content, and are free of cholesterol. They are easily cultivable and are consumed in either fresh or processed form. Yeasts and filamentous fungi secrete a plethora of important enzymes in the growth medium together with other secondary metabolites. Most of these are hydrolytic in nature being employed in different food processing industries as well as in refinement of fodder quality. Edible filamentous fungi producing these enzymes present an added advantage for their use in food and feed. In this article, these aspects will be discussed along with the results from edible mushroom Termitomyces clypeatus, producing a wide variety of hydrolytic enzymes and products from our laboratory. It is likely that the functional understanding of different enzyme classes will provide new applications within the food industry in the future.

{Reference Type}: Book
{Author}: Mallikarjuna, S. E.; Ranjini, A.; Haware, Devendra J.; Vijayalakshmi, M. R.; Shashirekha, M. N.; Rajarathnam, S.
{Year}: 2013
{Title}: Mineral Composition of Flour Edible Mushrooms
{Tag}: 5
{Star}: 0
{ISBN/ISSN}: 2090-9063
{Keywords}: POST-HARVEST PHYSIOLOGY; NUTRITIONAL-VALUE; CHEMICAL-COMPOSITION; PLEUROTUS MUSHROOMS; WILD MUSHROOMS; HEAVY-METALS; COMPONENTS; FUNGI
{Abstract}: Two cultivated mushroom species, namely, Lentinula edodes and Pleurotus florida and two wild growing species Lentinus cladopus and Pleurotus djamor were studied for their mineral contents such as Ca, Mg, Na, K, Fe, Zn, Mn, Cu, Ni, Se, Pb, and Cd by Inductive Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) and also Atomic Absorption Spectroscopy, (AAS). Phosphorus was estimated by spectrophotometric method. K, Ca, Na, and P were in higher concentrations ranging from 59.3 mg to 3634 mg, 8.27 mg174.9 mg, 22.2 mg327.4 mg, and 100.5 mg769.9 mg/100?g dry weight respectively in the four mushroom species studied. Fe, Zn, Mg and Se were ranging from 6.27?mg to 35.3?mg, 1.58?mg9.44?mg, 21.1 mg40.7 mg and 0.048 mg0.182 mg/100 g dry weight, respectively, amongst the mushroom species analyzed. However, Ni, Cu, and Mn contents showed relatively lower concentrations, whereas Pb and Cd were below detectable level. The mushrooms were safe for consumption, in accordance with the permissible tolerance limits of the estimated toxic metals. Implications of the mineral contents on mushroom nutritional value are highlighted.
{Author Address}: CSIR, Cent Food Technol Res Inst, Dept Fruit & Vegetable Technol, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Dept Food Safety, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Analyt Quality Control Lab, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Dept Food Safety, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Analyt Quality Control Lab, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Dept Fruit & Vegetable Technol, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Dept Fruit & Vegetable Technol, Mysore 570020, Karnataka, India; CSIR, Cent Food Technol Res Inst, Dept Fruit & Vegetable Technol, Mysore 570020, Karnataka, India
{Database Provider}: Web of Science SCI
{Language}: English
{Country}: India; India; India