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http://dx.doi.org/10.3839/jabc.2017.029

Suppression of brown blotch disease by tolaasin inhibitory factors  

Yun, Yeong-Bae (Department of Environmental and Biological Chemistry, Chungbuk National University)
Kim, Min-Hee (Department of Environmental and Biological Chemistry, Chungbuk National University)
Han, Ji-Hye (Department of Environmental and Biological Chemistry, Chungbuk National University)
Kim, Young-Kee (Department of Environmental and Biological Chemistry, Chungbuk National University)
Publication Information
Journal of Applied Biological Chemistry / v.60, no.2, 2017 , pp. 179-184 More about this Journal
Abstract
Tolaasin, a 1.9 kDa peptide toxin, is produced by Pseudomonas tolaasii and causes the brown blotch disease of cultivated oyster mushroom. It forms pores on the membrane and thus destroys cellular membrane structure, seriously reducing the productivity of mushroom cultivation. The mechanism of tolaasin-induced cytotoxicity is not known in detail. However, it has been reported to form a pore structure in the cytoplasmic membrane through the molecular multimerization. Therefore, food additives which can interact with tolaasin molecules may inhibit the pore formation by hydrophobic interactions with tolaasin molecules. In this study, various food additive materials have been identified as inhibitors of the tolaasin activity and named tolaasin-inhibitory factors (TIF). Most of TIFs are emulsifying agents for food processing procedures. Among various TIFs, polyglycerol and sucrose esters of fatty acids blocked effectively the cytotoxicity of tolaasins at the concentrations $10^{-4}-10^{-5}M$. These TIFs also successfully suppressed the blotch disease development in the shelf cultivation of oyster mushroom.
Keywords
Oyster mushroom (Pleurotus ostreatus); Peptide toxin; Pore formation; Pseudomonas tolaasii; Tolaasin;
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