Fungal origin

P. Albersheim and B. S. Valent, Host-pathogen interactions in plants—Plants, when exposed to oligosaccharides of fungal origin, defend themselves by accumulating antibiotics, J. Cell. Biol., 78 (1978) 627-643. 

All the pectin lyases so far described are of fungal origin and are secreted extracellularly. Production of pectin lyase by Rhizoctonia solani, Botrytis cinerea, and Fusarium oxysporum f. lycopersici was induced by pectate with D-glucose,265 pectin showing a lower inductive effect.231... 

Jalal MAF, Mocharla R, van der Helm D (1984) Separation of Ferrichromes and Other Hydroxamate Siderophores of Fungal Origin by Reversed-phase Chromatography. J Chro-matogr 301 247... 

Vaughan JG ct al., Fungal origin by horizontal transfer of a plant mitochondrial group I intron in the chimeric Coxl ene oiPeperomia, ]Molec EvolAVAR S—572,... 

Laccase is perhaps the metallo-enzyme most widely used for this aim. Laccases are a family of multicopper ( blue copper ) oxidases widely distributed in nature Many laccases have fungal origin, while others are produced in plants. They contain four Cu(II) ions, and catalyse the one-electron oxidation of four molecules of a reducing substrate with the concomitant four-electron reduction of oxygen to water . In view of their low redox potential, which is in the range of 0.5-0.8 V vs. NHE depending on the fungal source laccases typically oxidize phenols (phenoloxidase activity) or anilines. 

Fungal enzymes have been used for hundreds of year to prepare and modify foodstuffs. However, modern industrial enzyme technology probably started with Takamine (53) and his work with A. oryzae. Today many industrial enzymes used to modify functional properties of foods and food ingredients are of fungal origin (54). 

Only about 20% of the DOM in natural waters consists of identifiable compounds that include carbohydrates, carboxylic acids, amino acids, and hydrocarbons (I). The remaining 80% of DOM (generally defined as humic substances) consists of complex, environmentally altered residue of plant, bacterial, and fungal origin, of moderate molecular weight (500-5000 dal-tons). This predominantly acidic undefined DOM has been classified by... 

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