Biochemistry of the wood-rotting fungi. VII. Metabolic products of Polyporus benzoinus (Wahl.) Fr

Fungal volatiles - a survey from edible mushrooms to moulds

Covering: up to January 2017This review gives a comprehensive overview of the production of fungal volatiles, including the history of the discovery of the first compounds and their distribution in the various investigated strains, species and genera, as unravelled by modern analytical methods. Biosynthetic aspects and the accumulated knowledge about the bioactivity and biological functions of fungal volatiles are also covered. A total number of 325 compounds is presented in this review, with 247 cited references.

Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry

Consumer preference for natural food additives has led to an increasing demand for natural aromatic compounds. An alternative production process to plant and chemical sources is the use of biotechnological methods involving microorganisms, which ensure a stable supply, quality and price. Among filamentous fungi, white-rot basidiomycetes represent an important group that generate a wide range of flavouring compounds, particularly aromatic molecules. Their biotechnological potential to produce natural aromatic flavours de novo or by biotransformation thus presents a very interesting challenge.

Anisaldehyde production and aryl-alcohol oxidase and dehydrogenase activities in ligninolytic fungi of the genus Pleurotus

A variety of simple aromatic compounds were identified in liquid cultures of the basidiomycetes Pleurotus cornucopiae, P. eryngii, P. floridanus, P. pulmonarius, P. ostreatus, and P. sajor-caju by using gas chromatography-mass spectrometry. Such compounds were detected in fungal cultures on lignin- and straw-containing media, but it was found that they were also produced in the absence of aromatic precursors. Anisylic and hydroxybenzylic compounds (such as alcohols, aldehydes, and acids) were identified, p-anisaldehyde being the most characteristic extracellular metabolite synthesized by these ligninolytic fungi. Small amounts of 3-chloro-p-anisaldehyde were also detected in several species. It is postulated that the balance between the more-or-less-oxidized aromatic compounds can be explained in terms of the activity of fungal enzymes, including aryl-alcohol oxidase and dehydrogenase. The former enzyme shows high affinity for p-anisyl alcohol, which is oxidized to p-anisaldehyde with production of H2O2. The aryl-alcohol dehydrogenase was detected only in the mycelium, where it reduces aromatic aldehydes in the presence of NADPH. Both enzymes could be involved in the redox cycling of these aromatic compounds, providing H2O2 to ligninolytic peroxidases.

Studies on the biosynthesis of phenols in fungi. Production of 4-methoxytoluquinol, epoxysuccinic acid and a diacetylenic alcohol by surface cultures of Letinus degener I.M.I. 110 525

1. 4-Methoxytoluquinol was secreted into the medium by surface cultures of the basidiomycete Lentinus degener Kalchbr. (approx. 100mg./l. of medium). In addition, epoxysuccinic acid (150-200mg.) and a long-chain diacetylenic alcohol (3mg.) were also secreted. Epoxysuccinic acid has previously been found in the culture medium of some Fungi Imperfecti. These metabolites were all synthesized during the early phase of growth but maximum production occurred some time later. 2. Supplementation of the medium with cycloheximide or 8-azaguanine inhibited the production of epoxysuccinic acid. 3. Sodium [1-(14)C]acetate and 6-methyl[(14)C]salicylic acid were not incorporated into 4-methoxytoluquinol, but [U-(14)C]tyrosine and [Me-(14)C]methionine were incorporated to the extent of 0.55 and 4.75% respectively (minimum values). Degradation studies established that the aromatic ring and C-methyl group were derived from the ring and beta-carbon atom of tyrosine; the O-methyl group alone was formed from methionine.