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

• Published in: Bioscience, biotechnology, and biochemistry Vol. 80; no. 2; pp. 313 - 317
• Main Authors: Asahi, Takashi, Wu, Xiaohong, Shimoda, Hiroshi, Hisaka, Shinsuke, Harada, Etsuko, Kanno, Tomomi, Nakamura, Yoshimasa, Kato, Yoji, Osawa, Toshihiko
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.02.2016
• Subjects: Agaricales - chemistry; amino acids; Animals; anti-inflammatory agent; anti-inflammatory agents; Anti-Inflammatory Agents - isolation & purification; Anti-Inflammatory Agents - pharmacology; ascorbic acid; Ascorbic Acid - pharmacology; biotechnology; Bromates - antagonists & inhibitors; Bromates - metabolism; Coprinus comatus; Deoxyguanosine - analogs & derivatives; Deoxyguanosine - antagonists & inhibitors; Deoxyguanosine - biosynthesis; disease progression; DNA; DNA - antagonists & inhibitors; DNA - metabolism; ergothioneine; Ergothioneine - isolation & purification; Ergothioneine - pharmacology; glutathione; Glutathione - pharmacology; Halogenation - drug effects; hypobromous acid; Hypochlorous Acid - antagonists & inhibitors; Hypochlorous Acid - metabolism; Inflammation - drug therapy; Inflammation - etiology; Inflammation - metabolism; Inflammation - pathology; Male; Mice; Mice, Hairless; mushroom; mushrooms; myeloperoxidase; Peroxidase - antagonists & inhibitors; Peroxidase - metabolism; Ultraviolet Rays - adverse effects; ergothioneine; hypobromous acid; myeloperoxidase; mushroom; anti-inflammatory agent

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 we...