Ribotoxin-like proteins from Boletus edulis: structural properties, cytotoxicity and in vitro digestibility

Ragucci, Sara; Culurciello, Rosanna; Russo, Rosita; Valletta, Mariangela; Pedone, Paolo V.; Pizzo, Elio; Maro, Antimo Di

doi:10.1016/j.foodchem.2021.129931

Cited by 19 publications

(9 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, the information evaluated in the present study appeared ineffective in reducing the risk related to the intake of these molecules. This evidence reinforced the recommendation that major caution should be paid in the communication of the conditions of use as already pointed out by previous authors (Landi et al, 2021, Cervellin et al, 2018.…”

Section: Incorrect Conditions Of Use Reported On the Labels Of Pre-pa...supporting

confidence: 89%

“…That said, the indications "to be consumed after cooking" or "cook the frozen products for 5-10 minutes or at will" reported in 12 raw frozen products consisting of Agaricus bisporus, Boletus edulis or mixed mushrooms containing B. edulis, albeit compliant with legislation, were evaluated negatively by expert mycologists as not sufficient to protect the consumer from any forms of accidental intoxication. Indeed, the presence of numerous molecules isolated from commonly recognized edible mushrooms such as B. edulis responsible for adverse effects and capable of causing intoxication phenomena and hospitalization has been clearly underlined (Landi et al, 2021;Cervellin et al, 2018). Specifically, numerous molecules, including Edulitin 1 and 2 isolated from B. edulis, proved to be resistant both to peptic proteolysis in an acid environment and to tryptic proteolysis while they appeared sensitive to heat treatment at a temperature of 90 ° C for at least 10 minutes (Landi et al, 2021).…”

Section: Incorrect Conditions Of Use Reported On the Labels Of Pre-pa...mentioning

confidence: 99%

“…Indeed, the presence of numerous molecules isolated from commonly recognized edible mushrooms such as B. edulis responsible for adverse effects and capable of causing intoxication phenomena and hospitalization has been clearly underlined (Landi et al, 2021;Cervellin et al, 2018). Specifically, numerous molecules, including Edulitin 1 and 2 isolated from B. edulis, proved to be resistant both to peptic proteolysis in an acid environment and to tryptic proteolysis while they appeared sensitive to heat treatment at a temperature of 90 ° C for at least 10 minutes (Landi et al, 2021). Thus, the information evaluated in the present study appeared ineffective in reducing the risk related to the intake of these molecules.…”

Section: Incorrect Conditions Of Use Reported On the Labels Of Pre-pa...mentioning

confidence: 99%

See 2 more Smart Citations

Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region

Giusti

Tinacci²,

Verdigi³

et al. 2022

Ital J Food Safety

View full text Add to dashboard Cite

The compliance to European and National safety and labelling requirements relating to the sale of spontaneous and cultivated mushrooms and mushroom-based products in Tuscany was assessed. The evidence was collected by the Mycological Inspectorate of North-West Tuscany Local Health Authority during 90 inspections (from 2016 to 2020) at large-scale distribution stores, wholesalers, and restaurants in 10 cities belonging to 3 provinces, and on the labelling analysis of 98 commercial products collected at retail in 2021. Despite a substantial compliance of the inspected activities and products with the regulatory requirements, critical issues were highlighted: 1) EU legislative gap in the definition of specific measures for the safe sale of spontaneous mushrooms; 2) improper shelf storage temperatures of fresh-cut products; 3) incorrect condition of use on the labels of pre-packaged products; 4) lack of countryof- origin declaration in pre-packaged products. Furthermore, the labelling analysis highlighted that 18.4% and 15.3% of the products presented issues in the validity and correctness of the scientific names respect to national requirements in. A revision of the current EU legislation is needed to guarantee consumers safety, also considering the relevant number of poisoning cases related to false mycetisms (ingestion of edible mushrooms unproperly stored or used). Also, a specific revision and harmonization of the EU labelling of mushrooms would be desirable to protect consumers.

show abstract

Section: Incorrect Conditions Of Use Reported On the Labels Of Pre-pa...supporting

confidence: 89%

Section: Incorrect Conditions Of Use Reported On the Labels Of Pre-pa...mentioning

confidence: 99%

Section: Incorrect Conditions Of Use Reported On the Labels Of Pre-pa...mentioning

confidence: 99%

See 1 more Smart Citation

Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region

Giusti

Tinacci²,

Verdigi³

et al. 2022

Ital J Food Safety

View full text Add to dashboard Cite

show abstract

“…Specifically, ribotoxins from ascomycetes fungi [6,7] and RL-Ps from edible basidiomycetes mushrooms [8][9][10] are specific ribonucleases that catalyze the hydrolysis of a single phosphodiester bond between G 4325 and A 4326 of SRL (rat 28S rRNA numbering), releasing a specific rRNA 3 -end fragment called the α-fragment from the molecular mechanism of action of α-sarcin [9,11]. Structurally, ribotoxins and RL-Ps are generally basic proteins with a low molecular weight (range 13-16 kDa) [9,11,12], and show a different catalytic mechanism even if they have the same target (SRL loop). Indeed, the catalytic amino acid residues necessary for ribotoxin activity are two histidinyl residues and a single glutamyl reside (His50 and His137 as well as Glu96, α-sarcin numbering) [11], whereas ribotoxin-like proteins include two aspartyl residues and a single histidinyl residue (Asp68 and Asp70 as well as His77, ageritin numbering) [9].…”

Section: Introductionmentioning

confidence: 99%

Ribotoxic Proteins, Known as Inhibitors of Protein Synthesis, from Mushrooms and Other Fungi According to Endo’s Fragment Detection

Hussain

Pedone

Ragucci

et al. 2022

Toxins

Self Cite

View full text Add to dashboard Cite

rRNA N-glycosylases (EC 3.2.2.22) remove a specific adenine (A4324, rat 28S rRNA) in the sarcin ricin loop (SRL) involved into ribosome interaction with elongation factors, causing the inhibition of translation, for which they are known as plant ‘ribosome inactivating proteins’ (RIPs). However, protein synthesis inactivation could be the result of other enzymes, which often have rRNA as the target. In this scenario, Endo’s assay is the most used method to detect the enzymes that are able to hydrolyze a phosphodiester bond or cleave a single N-glycosidic bond (rRNA N-glycosylases). Indeed, the detection of a diagnostic fragment from rRNA after enzymatic action, with or without acid aniline, allows one to discriminate between the N-glycosylases or hydrolases, which release the β-fragment after acid aniline treatment or α-fragment without acid aniline treatment, respectively. This assay is of great importance in the mushroom kingdom, considering the presence of enzymes that are able to hydrolyze phosphodiester bonds (e.g., ribonucleases, ribotoxins and ribotoxin-like proteins) or to remove a specific adenine (rRNA N-glycosylases). Thus, here we used the β-fragment experimentally detected by Endo’s assay as a hallmark to revise the literature available on enzymes from mushrooms and other fungi, whose action consists of protein biosynthesis inhibition.

show abstract

“…For instance, two novel ribotoxin-like proteins, enzymes already studied in other organisms for their toxicity, were recently discovered in B. edulis. Proper cooking is thus necessary for their destruction (Landi et al 2021).…”

Section: Resultsmentioning

confidence: 99%

Can biogenic amines cause ailments following the intake of edible mushroom meals?

Dadáková¹,

Pelikánová²,

Wolfová³

et al. 2022

Czech J. Food Sci.

View full text Add to dashboard Cite

Several toxicological centres have reported ailments, mainly digestive inconveniences, following the intake of provably edible mushroom species. The causes of such complaints have not been explained yet. We, therefore, tested levels of biogenic amines (BAs). Fruit bodies of widely consumed wild-growing species, Imleria badia and Suillus variegatus were stewed, then preserved by freezing or canning and stored for up to 12 months. Contents of six amines were determined in the fresh matter, in each step of preservation and during storage. Histamine (HIM) and cadaverine (CAD) were not detected at all. Putrescine (PUT) occurred in fresh fruit bodies at levels of 700–1 500 mg kg<sup>–1</sup> dry matter (DM), however, its contents considerably decreased, particularly during stewing. Undesirable phenylethylamine (PEA) and tyramine (TYM) occurred at lower levels. Stewing, the technological step necessary in both the tested preservation treatments, reduced the contents of all the amines alike as sterilisation, whereas following storage showed a limited effect. PUT seems to be the only amine that could participate in the reported ailments.

show abstract

Ribotoxin-like proteins from Boletus edulis: structural properties, cytotoxicity and in vitro digestibility

Cited by 19 publications

References 35 publications

Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region

Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region

Ribotoxic Proteins, Known as Inhibitors of Protein Synthesis, from Mushrooms and Other Fungi According to Endo’s Fragment Detection

Can biogenic amines cause ailments following the intake of edible mushroom meals?

Contact Info

Product

Resources

About