Cloning, expression and characterisation of two tyrosinase cDNAs from Agaricus bisporus

Using primers designed on the basis of sequence homologies in the copper-binding domains for a number of plant and fungal tyrosinases, two tyrosinase encoding cDNAs were cloned from an Agaricus bisporus U1 cDNA-library. The sequences AbPPO1 and AbPPO2 were, respectively, 1.9 and 1.8 kb in size and encoded proteins of approximately 64 kDa. The cDNAs represent different loci. Both AbPPO1 and AbPPO2 occur as single copies on the genomes of the U1 parental strains H39 and H97. The genomic size of AbPPO1 and AbPPO2 is minimally 2.3 and 2.2 kb, respectively. Alignment and phylogenetic analysis of 35 tyrosinase and polyphenol oxidase sequences of animal, plant, fungal, and bacterial origin indicated conserved copper-binding domains, and stronger conservation within genera than between them. The translation products of AbPPO1 and AbPPO2 possess putative N-glycosylation and phosphorylation sites and are recognised by antibodies directed against a 43-kDa tyrosinase. The observations are consistent with previously proposed maturation and activation models for plant and fungal tyrosinases.

Impact of (bio)chemical and physical procedures on food allergen stability

A variety of methods have been used to attempt to decrease the allergenicity of food products, with highly variable success. Limited knowledge of allergen and epitope structures and the factors governing their stability may explain this, and the ensuing need for an empirical approach. A combined effort from a processing and genomics-based approach may open up new ways to improve the quality of foods from an allergenic perspective. Based on structural knowledge, a suitable approach can be chosen that is, for instance, heat stable but protease sensitive; protease resistant but not heat stable; easy to extract; easy to mask because the epitope is exactly on a crosslink site; a molecular probe design that allows screening of germplasm collections.

Synthesis of the antioxidant hydroxytyrosol using tyrosinase as biocatalyst

Hydroxytyrosol (HTyr), a natural ortho-diphenolic antioxidant with health-beneficial properties that mainly occurs in virgin olive oil and olive oil mill waste waters (also known as vegetative waters), has been enzymatically synthesized using mushroom tyrosinase. This o-diphenol (not commercially available) was obtained from its monophenolic precursor tyrosol (commercially available) in the presence of both tyrosinase and ascorbic acid. The reaction synthesis is continuous, easy to perform, and adaptable to a bioreactor for industrial purposes. The HTyr concentration is time-predicted, and the yield of reaction can be 100%. The synthesis method reported here is an alternative approach to obtain this compound in an environmentally friendly way.

Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff

The antiradical capacity (radical scavenger capacity, RSC) of anthocyanin-based fruit extracts prepared in the laboratory (black chokeberry, black-thorn, and strawberry) was studied by using the 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH(*)). To determine their RSC, the second-order rate constant (k(2)) for the oxidation of these extracts by DPPH(*) was calculated. The value of k(2) was compared to that used in the food industry as natural (alpha-tocopherol) or synthetic (butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)) antioxidants, as well as for a commercial elderberry concentrate and a synthetic colorant (Ponceau 4R). The k(2) values ((mg/mL)(-)(1) s(-)(1)), in methanol at 25 degrees C, were 1.87, 0.7, 0.42, 0.2, 0.05, 0.03, and 0.008 for alpha-tocopherol, black chokeberry, BHA, black-thorn, BHT, strawberry, and elderberry, respectively. Ponceau 4R lacked RSC. Therefore, these natural colorants proved to be a combined source of color and RSC for food material.

Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical

The total free radical scavenger capacity (RSC) of 57 edible oils from different sources was studied: olive (24 brands of oils), sunflower (6), safflower (2), rapeseed (3), soybean (3), linseed (2), corn (3), hazelnut (2), walnut (2), sesame (2), almond (2), mixture of oils for salad (2), "dietetic" oil (2), and peanut (2). Olive oils were also studied according to their geographical origins (France, Greece, Italy, Morocco, Spain, and Turkey). RSC was determined spectrophotometrically by measuring the disappearance of the radical 2,2-diphenyl-1-picrylhydrazyl radical (DPPH(*)) at 515 nm. The disappearance of the radical followed a double-exponential equation in the presence of oils and oil fractions, which suggested the presence of two (fast and slow) groups of antioxidants. RSC was studied for the methanol-soluble phase ("methanolic fraction", MF) of the oil, the fraction nonsoluble in methanol ("lipidic fraction", LF), and the nonfractionated oil ("total oil"; TF = MF + LF). Only olive, linseed, rapeseed, safflower, sesame, and walnut oils showed significant RSC in the MF due to the presence of phenolic compounds. No significant differences were found in the RSC of olive oils from different geographical origins. Upon heating at 180 degrees C the apparent constant for the disappearance of RSC (k(T)) and the half-life (t1/2) of RSC for MF, LF, and TF were calculated. The second-order rate constants (k2) for the antiradical activity of some phenolic compounds present in oils are also reported.

Biochemical and physiological aspects of brown blotch disease of Agaricus bisporus

Pseudomonas tolaasii is a bacterium endemic to the compost beds where common mushroom (Agaricus bisporus) is cultivated. Under some environmental conditions still not well-determined, but influenced by temperature and relative humidity, the bacterium can become pathogenic and provoke the brown blotch disease. This review describes the interaction between P. tolaasii and A. bisporus that results in the appearance of brown spots on the mushroom caps, typical symptoms of the disease. Firstly, P. tolaasii is studied, the changes in pathogenicity are explained, the compounds that provoke the damage are enumerated as well as various experimental methods to identify the pathogenic form of the bacteria. Secondly, mechanisms involved in the formation of the brown colour on the A. bisporus caps upon infection are briefly mentioned, taking into account the enzymes that catalyse the reaction, their mechanism, substrates and reaction products. Afterwards, a detailed description of the infection process is presented step by step, starting by the chemotactical attraction, fixation, secretion of the toxins, membrane breakdown, effect of the toxin on mushroom polyphenol oxidases and on the discolouration reaction. A possible mechanism of infection is hypothesised at the molecular level. Finally, the strategies tested until now to control the disease are discussed.