Production and properties of a laccase isozyme (FvLcc3) from the edible mushroom Flammulina velutipes, which is undetectable under the culture condition for fruiting body formation.

Flammulina velutipes

Immune support

SpeciesEnoki, Winter Mushroom

JournalBioscience, biotechnology, and biochemistry

Year2022

Key points

Extracellular laccase isozyme (FvLcc3) from the edible mushroom Flammulina velutipes was found to be undetectable under the culture condition for fruiting body formation
FvLcc3 was purified and determined to be an approximately 53-kDa monomeric protein
FvLcc3 showed the highest catalytic efficiency (kcat/Km) toward 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) followed by 2,6-dimethoxyphenol and guaiacol and did not oxidize 3,4-dihydroxy-l-phenylalanine and l-tyrosine

Metadata-grounded summary

Citation abstract

Extracellular laccase isozyme (FvLcc3) from the edible mushroom Flammulina velutipes was found to be undetectable under the culture condition for fruiting body formation. FvLcc3 was purified and determined to be an approximately 53-kDa monomeric protein. FvLcc3 showed the highest catalytic efficiency (kcat/Km) toward 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) followed by 2,6-dimethoxyphenol and guaiacol and did not oxidize 3,4-dihydroxy-l-phenylalanine and l-tyrosine.

Citation

Cesur A, Nada Y, Asada Y, Watanabe A (2022). Production and properties of a laccase isozyme (FvLcc3) from the edible mushroom Flammulina velutipes, which is undetectable under the culture condition for fruiting body formation. Bioscience, biotechnology, and biochemistry https://doi.org/10.1093/bbb/zbac027 PMID: 35212710

Open citation