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

Bioscience, Biotechnology, and Biochemistry
Takashi AsahiToshihiko Osawa

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.

References

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Citations

Jan 17, 2016·Biochemical and Biophysical Research Communications·Barry HalliwellChester L Drum
Nov 28, 2017·Bioscience, Biotechnology, and Biochemistry·Toshihiko Osawa
Feb 14, 2020·Nutrition Research Reviews·Irina BorodinaDouglas B Kell
Jul 11, 2020·Antioxidants·Irwin K Cheah, Barry Halliwell
May 29, 2020·Phytotherapy Research : PTR·Patryk NowakowskiKatarzyna Socha
Dec 5, 2020·International Journal of Molecular Sciences·Mohammed Ali SeloJohanna J Salomon
Oct 9, 2021·Antioxidants & Redox Signaling·Bindu D Paul

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