Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', Via Vivaldi 43, 81100 Caserta, Italy.
Department of Biology, University of Naples 'Federico II', Via Cinthia 26, 80126 Naples, Italy.
Food Chem. 2021 Oct 15;359:129931. doi: 10.1016/j.foodchem.2021.129931. Epub 2021 Apr 23.
Porcini are edible mushrooms widely used in cooking due to their extraordinary taste. Despite this, cases of food poisoning have been reported in the recent literature also for ingestion of porcini. Here, we report the isolation from Boletus edulis fruiting bodies of two novel ribotoxin-like proteins (RL-Ps), enzymes already studied in other organisms for their toxicity. These RL-Ps, named Edulitin 1 (16-kDa) and Edulitin 2 (14-kDa), show peculiar structural and enzymatic differences, which probably reflect their different bio-activities and a dose/time dependent toxicity (Edulitin 2) on normal and tumoral human cells. Particularly interesting is the resistance to proteolysis of Edulitin 2, for which it was observed that its toxicity was abolished only after heat treatment (90 °C) followed by proteolysis. As mushroom poisoning is a serious food safety issue, data here presented confirm the existence of toxins also in porcini and the importance of a proper cooking before their consumption.
牛肝菌是一种可食用的蘑菇，由于其独特的味道，在烹饪中被广泛使用。尽管如此，最近的文献中也有报道称食用牛肝菌会导致食物中毒。在这里，我们从牛肝菌的子实体中分离出两种新型的核糖体毒素样蛋白（RL-Ps），这些酶在其他生物体中因其毒性而被研究。这两种 RL-Ps 分别命名为 Edulitin 1（16kDa）和 Edulitin 2（14kDa），它们表现出特殊的结构和酶学差异，这可能反映了它们不同的生物活性和剂量/时间依赖性毒性（Edulitin 2）对正常和肿瘤人类细胞的影响。特别有趣的是 Edulitin 2 对蛋白水解的抗性，观察到只有在热处理（90°C）后进行蛋白水解，其毒性才会被消除。由于蘑菇中毒是一个严重的食品安全问题，这里提供的数据证实了毒素也存在于牛肝菌中，在食用前进行适当的烹饪非常重要。
