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Anti-phytopathogenic-bacterial fatty acids from the mycelia of the edible mushroom Agaricus blazei

Summary

This research discovered new natural compounds from mushroom tissue that can fight harmful bacteria affecting food crops. The findings are significant because they offer potential natural solutions for protecting agricultural plants from bacterial diseases. Impact on everyday life: – Could lead to new natural pesticides for organic farming – May help reduce crop losses from bacterial infections – Could contribute to more sustainable agriculture practices – Demonstrates additional value of edible mushrooms beyond nutrition – May help develop new ways to protect food security

Background

Higher fungi have diverse forms and functions, valued both as food and traditional Chinese medicine. Many bioactive compounds have been isolated from mushrooms. Agaricus blazei is an edible and medicinal mushroom known for anti-tumor, liver function improving, anti-cancer and immunity effects. While its fruiting bodies have been well-studied, there are few reports on compounds from its mycelia.

Objective

To isolate and identify bioactive compounds from the mycelia of Agaricus blazei and evaluate their inhibitory effects against phytopathogenic bacteria that damage vegetables and grains.

Results

Five compounds were isolated including one new compound (1) and compound 2 isolated from nature for the first time. All compounds showed inhibitory effects against C. michiganensis. Compounds 3 and 4 also showed weak inhibitory activity against B. glumae. The trans configuration at C-12 in compound 2 enhanced inhibitory activity compared to compound 1. The hydroxyl group at C-13 in compound 5 contributed to stronger inhibitory activity compared to compound 3.

Conclusion

Novel fatty acid compounds isolated from A. blazei mycelia demonstrated significant antibacterial activity against plant pathogens, particularly C. michiganensis. Structure-activity relationships were identified regarding the configuration and functional groups that enhance antimicrobial effects.
  • Published in:Bioscience, Biotechnology, and Biochemistry,
  • Study Type:Laboratory Research,
  • Source: 10.1093/bbb/zbac117
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