Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis

Combet, Emilie; Eastwood, Daniel C.; Burton, Kerry S.; Henderson, Jeffrey

doi:10.1007/s10267-006-0318-4

Cited by 224 publications

(204 citation statements)

References 83 publications

Supporting

Mentioning

183

Contrasting

Unclassified

Order By: Relevance

“…The volatile semiochemical l-octen-3-ol is responsible for much of the characteristic odor associated with molds and mushrooms and is commonly encountered in the natural environment as well as a flavoring agent in certain commercially prepared foods. It is a product of the oxidation and cleavage of linoleic acid, functions as a powerful signal molecule in insect attraction and deterrence (26)(27)(28), and has been hypothesized to contribute to the adverse health effects seen in moldy and water-damaged buildings and houses (29). The exact concentration of any given fungal VOC in water-damaged, moldy buildings is difficult to measure because concentrations vary depending on the ventilation rate, moisture, temperature, and other parameters.…”

Section: Discussionmentioning

confidence: 99%

Fungal-derived semiochemical 1-octen-3-ol disrupts dopamine packaging and causes neurodegeneration

Inamdar

Hossain

Bernstein

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

View full text Add to dashboard Cite

Parkinson disease (PD) is the most common movement disorder and, although the exact causes are unknown, recent epidemiological and experimental studies indicate that several environmental agents may be significant risk factors. To date, these suspected environmental risk factors have been man-made chemicals. In this report, we demonstrate via genetic, biochemical, and immunological studies that the common volatile fungal semiochemical 1-octen-3-ol reduces dopamine levels and causes dopamine neuron degeneration in Drosophila melanogaster. Overexpression of the vesicular monoamine transporter (VMAT) rescued the dopamine toxicity and neurodegeneration, whereas mutations decreasing VMAT and tyrosine hydroxylase exacerbated toxicity. Furthermore, 1-octen-3-ol also inhibited uptake of dopamine in human cell lines expressing the human plasma membrane dopamine transporter (DAT) and human VMAT ortholog, VMAT2. These data demonstrate that 1-octen-3-ol exerts toxicity via disruption of dopamine homeostasis and may represent a naturally occurring environmental agent involved in parkinsonism.building-related illness | mold | mushroom alcohol

show abstract

Section: Discussionmentioning

confidence: 99%

Fungal-derived semiochemical 1-octen-3-ol disrupts dopamine packaging and causes neurodegeneration

Inamdar

Hossain

Bernstein

et al. 2013

Proc. Natl. Acad. Sci. U.S.A.

View full text Add to dashboard Cite

show abstract

“…2 suggests that like 3-methylbutanal, 3-methyl-1-butanol, hexanal, and acetaldehyde, they might also be produced by specific bacterial classes. Eight-carbon-containing volatiles are important contributors to fungal aroma and have a characteristic mushroom flavor (43).…”

Section: Alcohols Esters Ketones and Aldehydesmentioning

confidence: 99%

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

120

118

View full text Add to dashboard Cite

dTruffles (Tuber spp.) are ascomycete subterraneous fungi that form ectomycorrhizas in a symbiotic relationship with plant roots. Their fruiting bodies are appreciated for their distinctive aroma, which might be partially derived from microbes. Indeed, truffle fruiting bodies are colonized by a diverse microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses. The aim of this minireview is two-fold. First, the current knowledge on the microbial community composition of truffles has been synthesized to highlight similarities and differences among four truffle (Tuber) species (T. magnatum, T. melanosporum, T. aestivum, and T. borchii) at various stages of their life cycle. Second, the potential role of the microbiome in truffle aroma formation has been addressed for the same four species. Our results suggest that on one hand, odorants, which are common to many truffle species, might be of mixed truffle and microbial origin, while on the other hand, less common odorants might be derived from microbes only. They also highlight that bacteria, the dominant group in the microbiome of the truffle, might also be the most important contributors to truffle aroma not only in T. borchii, as already demonstrated, but also in T. magnatum, T. aestivum, and T. melanosporum. Microbes can be found almost everywhere on our planet. They colonize many different types of habitats, among them living organisms, such as plant roots or insect and human guts. Classical microbiological methods have long offered a spotlight view on microbial diversity. Recent high-throughput molecular techniques have revolutionized the field of microbial ecology by unraveling an enormous microbial diversity in numerous organisms and highlighting the deep impact of microbiomes of their host physiology and behavior (1, 2). Truffle fungi are no exception, since they are colonized by a complex microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses (3-14).Truffles are subterranean ascomycete fungi that form ectomycorrhizas in symbiotic relationship with plant roots (15). Their fruiting bodies are appreciated for their distinctive aroma, which is partially derived from microbes (6,14,16). The aim of this minireview is to synthesize the current knowledge on the composition of the microbial community of truffles and discuss their potential role in truffle aroma formation, specifically focusing on volatiles that are responsible for human-perceived truffle aroma (defined as odorants). TRUFFLE MICROBIOMESTruffles are colonized by microbes at all stages of their life cycle, which include a symbiotic stage in association with a host plant (ectomycorrhiza), a sexual stage (fruiting bodies), and a free-living mycelial stage, which might serve an exploratory purpose in the soil. To date, microbes and microbial communities have been characterized in truffles with culture-dependent and -independent techniques in Ͼ15 papers (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(17)(18)(19)(20)(21). Various life cycle stages of four...

show abstract

“…It must be obtained from the diet and originates the omega-6 fatty acids series, which includes γ-linolenic (GLA), dihomo-γ-linolenic (DGLA) and arachidonic (AA) acids [7]. It is known that linoleic acid is the precursor of eightcarbon volatiles in fungi, such as 1-octen-3-ol, 3-octanol, 1-octen-3-one and 3-octanone [27], which are the principal aromatic compounds in most species [28], contributing also to the flavour of most of the mushroom species analysed in the present study [1].…”

Section: S Granulatus S Luteus and A Caesarea Revealed To Be Thementioning

confidence: 99%

Fatty acid composition of wild edible mushrooms species: A comparative study

Ribeiro

Pinho

Andrade

et al. 2009

Microchemical Journal

130

View full text Add to dashboard Cite

A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.

show abstract

Eight-carbon volatiles in mushrooms and fungi: properties, analysis, and biosynthesis

Cited by 224 publications

References 83 publications

Fungal-derived semiochemical 1-octen-3-ol disrupts dopamine packaging and causes neurodegeneration

Fungal-derived semiochemical 1-octen-3-ol disrupts dopamine packaging and causes neurodegeneration

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Fatty acid composition of wild edible mushrooms species: A comparative study

Contact Info

Product

Resources

About