Purpose: To analyze the composition of essential oils of two types of mint as well as compare the antimicrobial, antioxidant and anti-inflammatory activities of the two oils. Methods: Peppermint (M. piperita L.) and chocolate mint (M. piperita L.) oils were obtained by steam distillation in a Clevenger-type apparatus. The chemical composition of the essential oils was determined by gas chromatography-mass spectrometry (GC/MS). The minimal inhibitory concentration (MIC) of the essential oils were determined by broth dilution method. The antioxidant activities of the oils were determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH)DPPH (0.15, 0.08, 0.92 %v/v, respectively) was stronger than that of chocolate mint (0.23, 0.09, 1.22 %v/v, respectively). In the anti-oxidant test including DPPH and β-Carotenelinoleic acid assays, peppermint oil showed superior antioxidant properties to chocolate mint oil (4.45 -19.86 μl/mL). However, with regard to scavenging NO radical activity, chocolate mint oil exhibited higher activity than peppermint (0.31 and 0.42 μl/mL, respectively). Chocolate mint oil also exhibited higher anti-inflammatory activity than peppermint oil (0.03 and 0.08 μl/mL, respectively). Conclusion:The results obtained should help to clarify the functional applications of these folk herbs and their essential oils for aromatherapeutic healing and other folkloric uses.

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DNA methyltransferases (DNMTs) are a group of proteins that catalyze DNA methylation by transferring a methyl group to DNA. The genetic variation in DNMTs results in differential DNA methylation patterns associated with various biological processes. In fungal species, DNMTs and their DNA methylation profiles were found to be very diverse and have gained many research interests. We reviewed fungal DNMTs in terms of their biological functions, protein domain structures, and their associated epigenetic regulations compared to those known in plant and animal systems. In addition, we summarized recent reports on potential RNA-directed DNA methylation (RdDM) related to DNMT5 in fungi. We surveyed up to 40 fungal species with published genome-wide DNA methylation profiles (methylomes) and presented the associations between the specific patterns of fungal DNA methylation and their DNMTs based on a phylogenetic tree of protein domain structures. For example, the main DNMTs in Basidiomycota, DNMT1 with RFD domain + DNMT5, contributing to CG methylation preference, were distinct from RID + Dim-2 in Ascomycota, resulting in a non-CG methylation preference. Lastly, we revealed that the dynamic methylation involved in fungal life stage changes was particularly low in mycelium and DNA methylation was preferentially located in transposable elements (TEs). This review comprehensively discussed fungal DNMTs and methylomes and their connection with fungal development and taxonomy to present the diverse usages of DNA methylation in fungal genomes.

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Laccases are diphenol oxidases that have numerous applications to biotechnological processes. In this study, the laccase was produced from the thermophilic actinomycetes, Thermobifida fusca BCRC 19214. After 36 h of fermentation in a 5-liter fermentor, the culture broth accumulated 4.96 U/ml laccase activity. The laccase was purified 4.64-fold as measured by specific activity from crude culture filtrate by ultrafiltration concentration, Q-Sepharose FF and Sephacryl™ S-200 column chromatography. The overall yield of the purified enzyme was 7.49%. The molecular mass of purified enzyme as estimated by SDS-PAGE and by gel filtration on Sephacryl™ S-200 was found to be 73.3 kDa and 24.7 kDa, respectively, indicating that the laccase from T. fusca BCRC 19214 is a trimer. The internal amino acid sequences of the purified laccase, as determined by LC-MS/MS, had high homology with a superoxide dismutase from T. fusca YX. Approximately 95% of the original activity remained after treatment at 50°C for 3 h. and approximately 75% of the original activity remained after treatment at pH 10.0 for 24 h. This laccase could oxidize dye intermediates, especially 2,6-dimethylphenylalanine and p-aminophenol, to produce coloring. This is the first report on laccase properties from thermophilic actinomycetes. These properties suggest that this newly isolated laccase has potential for specific industrial applications.