Almond Mushroom, ABM · 2022 · Journal Article
High relevanceAnti-phytopathogenic-bacterial fatty acids from the mycelia of the edible mushroom Agaricus blazei.
Agaricus blazei
Key points
- Five compounds including a new compound (1) were isolated from mycelia of a mushroom-forming fungus Agaricus blazei
- Compound 2 was isolated from nature for the first time
- Their structures were determined by the interpretation of spectroscopic data
- In the bioassay examining growth inhibitory activity against phytopathogenic bacteria Clavibacter michiganensis, Burkholderia glumae, and Peptobacterium carotovorum, all the compounds showed inhibition effects on C. michiganensis
- Compounds 3 and 4 also showed weak inhibitory activity against growth of B. glumae
Metadata-grounded summary
Citation abstract
Five compounds including a new compound (1) were isolated from mycelia of a mushroom-forming fungus Agaricus blazei. Compound 2 was isolated from nature for the first time. Their structures were determined by the interpretation of spectroscopic data. In the bioassay examining growth inhibitory activity against phytopathogenic bacteria Clavibacter michiganensis, Burkholderia glumae, and Peptobacterium carotovorum, all the compounds showed inhibition effects on C. michiganensis. Compounds 3 and 4 also showed weak inhibitory activity against growth of B. glumae.
Citation
Wang J, Wu J, Ogura R, Kobori H, Choi JH, Hirai H, et al. (2022). Anti-phytopathogenic-bacterial fatty acids from the mycelia of the edible mushroom Agaricus blazei. Bioscience, biotechnology, and biochemistry https://doi.org/10.1093/bbb/zbac117 PMID: 35983620
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