• Korean Journal of Microbiology
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• v.44 no.2
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• pp.110-115
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• 2008

Acridine was not a substrate for fungal laccase but it was oxidized to acridone in the culture medium of P. cinnabarinus SCH-3. During the cultivation of P. cinnabarinus SCH-3, Laccase was the predominant extracellular phenoloxidase, and 3-hydroxyanthranilic acid (3-HAA) was produced in the early culture. Cinnabarinic acid (CA) was observed to accumulate in the culture medium. When P. cinnabarinus was grown in the culture medium containing acridine, acridine was oxidized to acridone. But when the laccase purified from the culture medium of P. cinnabarinus directly reacted with acridine in sodium tartrate buffer (pH 3.0), The oxidation of acridine did not happen. In contrast, when 3-HAA was added to the buffer that was mixed with laccase and acridine, the acridine was oxidized to acridone. While in vitro studies, the CA was formed from 3-HAA in the presence of purified laccase. The results suggest that the acridine should be oxidized to the acridone through the mediation of 3-HAA by the laccase in the culture medium of P. cinnabarinus SCH-3.

• Journal of Mushroom
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• v.15 no.4
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• pp.168-177
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• 2017

To evaluate effects of ligninolytic enzyme type on the mycelial response and ligninolytic enzyme production during interspecific interactions among wood-rotting fungi, 4 fungal strains, Trichophyton rubrum LKY-7, Trichophyton rubrum LSK-27, Pycnoporus cinnabarinus, and Trichoderma viride, were selected. Regarding ligninolytic enzyme production, LKY-7 secreted laccase and manganese peroxidase (MnP), P. cinnabarinus secreted only laccase, and LSK-27 secreted only MnP in glucose-peptone medium, while T. viride did not produce any ligninolytic enzymes. In the co-culture of LKY-7 with P. cinnabarinus, the formation of aerial mycelium was observed and the enhancement of laccase activity owing to interspecific interaction appeared to be very low. In the co-culture of LKY-7 and P. cinnabarinus with LSK-27, a hypha-free clear zone was observed, which resulted in deadlock, and increased laccase or MnP activity was detected at the interaction zone. The interaction responses of LKY-7, P. cinnabarinus, and LSK-27 with T. viride were characterized by the formation of mycelial barrages along the interface. As mycelial barrages were observed at the T. viride territory and no brownish pigment was observed in the mycelial barrages, it is suggested that laccase and MnP are released as part of an offensive response, not as a defensive response. The co-culture of P. cinnabarinus with T. viride lead to the highest enhancement in laccase activity, yielding more than 14-fold increase in laccase activity with respect to the mono-culture of P. cinnabarinus. MnP activities secreted by LKY-7 or LSK-27 was generally low in interspecific interactions.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.5 s.108
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• pp.69-77
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• 2004

Degradations of pine, yellow poplar and sweet gum by two fungi, Pycnoporus cinnabarinus and Trichophyton rubrum LSK-27 were investigated. P. cinabarinus degraded pine block samples much faster than T rub rum LSK-27, whereas P. cinnabarinus and T rubrum LSK-27 degraded yellow poplar and sweet gum at almost the same rate. In an effort to get a better understanding of how fungi degrade lignin in wood, contents of various functional groups were analyzed. After three-months of degradation of pine flour by these fungi, the following changes were observed: an increase in condensed phenolic OH group and carboxylic acid group content, a decrease in the guaiacyl phenolic OH content, and little change of aliphatic OH group content. Further studies in the degradation of pine flour by P. cinnabarinus indicated that the increase in condensed phenolic OH group content and the decrease in guaiacyl phenolic OH group content occurred in the first month of the degradation. The changes of functional group contents in the degradation of unbleached softwood kraft pulp by P. cinnabarinus had the same trends as those in the degradation of pine flour. That is, structural alteration of lignin due to the kraft pulping process had little effect on how P. cinnabarinus degraded lignin.

• The Korean Journal of Mycology
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• v.31 no.2
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• pp.84-88
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• 2003

Basic studies on the cultural characteristics of Pycnoporus coccineus and P. cinnabarinus were performed. They exhibited $30{\sim}40{\circ}C$ optimal temperature ranges and optimal pH ranges of $5{\sim}6$. Among 6 media, they were good at mycelial growths on PDA, LBA and YMA.P. coccineus grew more than P.cinnabarinus on the same medium. Among 10 sawdust media, they were good at mycelial growth on three oak trees and Alnus hirsuta. However, the sawdust of Castanea crenata was bad at mycelial growth. Among 3 coniferous trees, Larix leptolepis showed better growth than the other trees such as Pinus densiflora and P. koraiensis. The fruit body production P. coccineus was about twice better than P. cinnabarinus on Quercus spp. sawdust cultivation.

• Mycobiology
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• v.36 no.2
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• pp.114-120
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• 2008

This study was conducted to evaluate the degradation of aromatic dyes and the production of ligninolytic enzymes by 10 white rot fungi. The results of this study revealed that Pycnoporus cinnabarinus, Pleurotus pulmonarius, Ganoderma lucidum, Trametes suaveolens, Stereum ostrea and Fomes fomentarius have the ability to efficiently degrade congo red on solid media. However, malachite green inhibited the mycelial growth of these organisms. Therefore, they did not effectively decolorize malachite green on solid media. However, P. cinnabarinus and P. pulmonarius were able to effectively decolorize malachite green on solid media. T. suaveolens and F. rosea decolorized methylene blue more effectively than any of the other fungi evaluated in this study. In liquid culture, G. lucidum, P. cinnabarinus, Naematoloma fasciculare and Pycnoporus coccineus were found to have a greater ability to decolorize congo red. In addition, P. cinnabarinus, G lucidum and T. suaveolens decolorized methylene blue in liquid media more effectively than any of the other organisms evaluated in this study. Only F. fomentarius was able to decolorize malachite green in liquid media, and its ability to do so was limited. To investigate the production of ligninolytic enzymes in media containing aromatic compounds, fungi were cultured in naphthalene supple mented liquid media. P. coccineus, Coriolus versicolor and P. cinnabarinus were found to produce a large amount of laccase when grown in medium that contained napthalene.

• The Korean Journal of Mycology
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• v.31 no.2
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• pp.59-66
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• 2003

Laccase produced by Pycnoporus cinnabarinus SCH-3 isolated from Korea was partially purified using ultrafiltration, anion exchange chromatography and affinity chromatography, The laccase was produced as the predominant extracellular phenoloxidase during primary metabolism. Neither lignin peroxidase nor manganese-dependent peroxidase were detected in the culture fluid. In order to examine the effect of inducers in laccase production, 2,5-xylidine was added in the culture of Pycnoporus cinnabarinus SCH-3. Addition of 2,5-xylidine enhanced 25-fold laccase production. Purified laccase was a single polypeptide having a molecular mass of approximately 66 kDa, as determined by SDS-polyacrylamide gel electrophoresis, and carbohydrate content of 9%. $K_{m}\;and\;V_{max}$ values for laccase with ABTS [2,2-azinobis (3-ethylbenzthiazoline 6-sulfonic acid)] as a substrate (Lineweaver-Burk plot) was determined to be $44.4{\mu}M\;and\;56.0{\mu}mole$, respectively. The optimal pH for laccase activity was found to be 3.0. The enzyme was very stable for 1 hour at $60{\circ}C$. Half-life ($t_{1/2}$) of the enzyme was about 10 min at $80{\circ}C$. Spectroscopic analysis of purified enzyme indicated that the enzyme was typical of copper-containing protein. Substrate specificity and inhibitor studies for laccase also indicated to be a typical fungal laccase. The N-terminal amino acid sequence of the P. cinnabarinus SCH-3 laccase showed 94% of homology to the N-terminal sequences of laccases from P. cinnabarinus PB and P. coccineus.

• The Korean Journal of Mycology
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• v.23 no.1 s.72
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• pp.14-27
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• 1995

For the searching of antibiotics in the mushroom, we studied on the screening of antiyeast and antifungal components. The powder of fruiting body of each mushroom was extracted with petroleum ether, 80% ethanol, and distilled water in that order, respectively. The antifungal activity of each extract from 32 different mushrooms were tested. The petroleum ether or ethanol extracts from fruiting bodies of Boletus auripes, Leccinum extremiorientale, Gomphus floccosus, Phaeolus schweinitzii, Pycnoporus cinnabarinus and Marasmius maximus showed antiyeast activities. The ethanol extract of Gyrophora esculenta showed an antiyeast activity against Cryptococcus neoformans, and its minimal inhibitory concentration (MIC) was $600\;{\mu}g/ml$. The petroleum ether or ethanol extracts from fruiting bodies of Amanita citrina, Leccinum extremiorientale, Gomphus floccosus, Phaeolus schweinitzii, Pycnoporus cinnabarinus, Marasmius maximus and Gyrophora esculenta showed antifungal activities. The ethanol extract of Gomphus floccoscus showed an antifungal activity against Microsporum gypseum, and its MIC was $1,000\;{\mu}g/ml$. The ethanol extract of Gyrophora esculenta showed antifungal activities against Trichophyton mentagrophytes, Microsporum gypseum and Pyricularia oryzae, and theirs MIC were $300\;{\mu}g/ml,\;600\;{\mu}g/ml\;and\;600\;{\mu}g/ml$, respectively. The petroleum ether extract of Gyrophrora esculenta also showed an antifungal activity against Microsporum gypseum, and its MIC was $300\;{\mu}g/ml$.

• Journal of Mushroom
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• v.2 no.3
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• pp.127-139
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• 2004

Laccases are multicopper-containing enzymes which catalyze the oxidation of phenolic and nonphenolic compounds with the concomitant reduction of molecular oxygen. They often occur as isoenzymes, either constitutive or inducible, that oligomerize to multilateral complexes, what allow for penetration to the woody cell wall structure. White rot basidiomycete fungi may produce a number of laccase isoenzymes, some constitutively and others after induction. Fungal laccase is commonly induced by many ions, such as $Cu^{2+}$, $Cd^{2+}$ $Ca^{2+}$, $Li^+$, $Mn^{2+}$, $Ag^+$, $Hg^{2+}$, Mn and $Fe^{3+}$, phenolic compounds, some organic compounds, such as ethanol, isopropanol, cAMP, caffeine, p-anisidine, viscosinamide and paraquat, and nitrogens and even heat shock. A combination of Cu and pHB (p-hydroxybenzoic acid) made it possible to extend the inducible laccase activities over 30-fold. But the most effective inducer of laccase in the basidiomycete and other higher fungi is 2,5-xylidine, over 160-fold stimulation of laccase activity. The laccases are frequently encoded by gene families, as e.g. in Pycnoporus cinnabarinus, from which the lcc3-1 or the allelic form lac1 and lac3-2 have been cloned and sequenced. In the case of inducible forms the post-inductional laccase formation depends upon the synthesis of mRNA and the induction is due to the synthesis of a new protein.

• Journal of Mushroom
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• v.18 no.2
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• pp.151-163
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• 2020

Antioxidant activities and contents of β-glucan and amino acids of wild mushrooms collected from Geosan, Boeun, Eumseong, and Bonghwa in Korea were investigated. Phaeolus schweinitzii (OK1165) displayed the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (60.3%), ferric reducing antioxidant power (3.84), reducing power (1.05), nitrite scavenging activity (96.4%), total polyphenol content (54.7 mg gallic acid equivalent/g), and flavonoid content (19.98 mg quercetin equivalent/g). The β-glucan content of Pycnoporus cinnabarinus (OK1172) of 51.9% was higher than the contents of the other mushrooms. P. schweinitzii (OK1165) displayed the highest total amino acid (1,373.9 mg/kg) and essential amino acid (515.0 mg/kg) contents among the wild mushrooms. The findings confirmed that wild mushrooms could be a high-value resource for functional foods with pronounced antioxidant activity. The results also provide fundamental data for extracting useful compounds from wild mushrooms.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.217-225
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• 2004

This study was carried out to reduce the loss of frozen dough quality during frozen storage. Using response surface method, ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, and SSL 0.6% were found to be optimum, with xanthan gum 0.3% (formula A) and Ultra tex-3 5% (formula B) added as cryoprotectants. During frozen storage at $-20^{\circ}C$, control rapidly deteriorated after 4 weeks, while formulas A and B showed slight deterioration with immutable quality after 10 weeks.