ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY: A small fraction, containing evidence for the presence of pyroglutamyl dipeptides and an N-pyroglutamylhexosamine. was isolated from the edible, commercial mushroom. Agaricus campestris. Upon hydrolysis, this isolate liberated a copious amount of glutamic acid, together with smaller quantities of other amino acids and a hexosamine. Analyses of the unhydrolyzed and hydrolyzed portions of the fraction by an automatic amino acid analyzer revealed the identities and quantities of the compounds released. Additional chemical and physical methods of analysis gave supporting evidence for the presence in the mushroom in addition to proline and pyroglutamic acid of the pyroglutamyl dipeptides of threonine, aspartic acid, valine, leucine, citrulline, phenylalanine, glycine, alanine, glutamic acid and proline and also of the amino acid sugar, N-pyroglutamylglucosamine. Pyroglutamylcitrulline and N-pyroglutamylglucosamine were tentatively identified. The first 6 dipeptides are reported for the first time. A mechanism is proposed for the enzymic biosynthesis of the pyroglutamyl dipeptides in the mushroom. Results of the present work shed additional light on the complex nature of the higher basidiomycetes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb12122.x
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