Sesquiterpenes of Lactarius and Russula (Mushrooms): An Update^[1]

Abstract

In this review the biogenesis, structures, and bioactivities of all sesquiterpenoids isolated from Russula and Lactarius species in the last decade are critically discussed, and divided into sections according to their skeletons. A brief chemotaxonomic overview of the family Russulaceae is reported in the final part of the review.

Terpenoids from Russula lepida and R. amarissima (Basidiomycota, Russulaceae)

“…This stands in striking contrast with the behavior of most Russula and Lactarius species investigated so far, where fatty acid esters of a single sesquiterpene alcohol are the only terpenoids contained in intact fruiting bodies (Sterner et al, 1985a,b;Vidari and Vita-Finzi, 1995;Daniewski and Vidari, 1999;Clericuzio et al, 2008). In response to injury, lipase mediated ester cleavage occurs, and various sesquiterpenes are then produced in damaged tissues.…”

“…Sesquiterpenes bearing various molecular skeletons are by far the most characteristic type of secondary metabolites isolated from the fruiting bodies of mushrooms (Basidiomycota) belonging to genera Russula and Lactarius (Russulaceae) (Vidari and VitaFinzi, 1995;Daniewski and Vidari, 1999;Clericuzio et al, 2008). However, there are a few notable exceptions such as, for instance, the prenylated phenols found in the section Plinthogali of genus Lactarius (De Bernardi et al, 1992).…”

Investigation of Hungarian mushrooms for antibacterial activity and synergistic effects with standard antibiotics against resistant bacterial strains

“…Members of the two genera are known to contain sesquiterpenoid compounds with various skeletons and biological activity (Clericuzio et al . ). Both of two investigated Armillaria species (Physalacriaceae) demonstrated antibacterial activity, which is in accordance with previous studies (Nowacka et al .…”

Peering into the Mediterranean black box: Lactifluus rugatus ectomycorrhizas on Cistus

“…1998). For example, Lactarius / Lactifluus species are well known to produce a vast array of sesquiterpenes of several kinds (Vidari & Vita-Finzi 1995, Clericuzio et al 2008). These compounds are usually stored in laticiferous hyphae as inactive precursors, and are converted to biologically active compounds when the fungus is injured.…”

“…Relevant to our discussion on Lactifluus, is the presence of stearoyl-velutinal and break-down products velleral and isovelleral in L. vellereus and L. piperatus (Camazine & Lupo 1984, Vidari & Vita-Finzi 1995), responsible for the peppery taste of these milkcaps. No velutinal esters or other sesquiterpenes could be detected either in intact or injured basidiomes of L. rugatus (Clericuzio et al 2008), and the same substances are also absent in L. volemus , which exudates permanently mild milk and is particularly rich in sugars (Reis et al . 2011).…”