2,3担子菌の子実体形成に及ぼす酵素阻害剤Streptomyces-PIの影響 : 担子菌の子実体形成に関する研究(第2報)

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The effects of Streptomyces pepsin inhibitor (S-PI) on fruit-body formation of Flammulina velutipes and Pleurotus ostreatus were studied. The addition of S-PI to culture medium (5.0-10.0 μg/ml) simultaneously with temperature shift-down shortened the time required for mature furit-body formation and increased the number of fruit-bodies per culture. In the case of F. velutipes, S-PI most effectively induced fruit-body formation when added three to six days after the temperature shift-down (27℃→17℃).These results are essentially same as those obtained previously with Favolus arcularius, suggesting that S-PI promotes fruit-body formation in many kinds of Basidiomycetes.Two kinds of protease having optimum pH at 3.0 and 5.2,respectively, were found in the culture filtrate, mycelium and fruit-body extract of F. arcularius. These enzymes were completely inhibited by acid protease inhibitors such as S-PI and 1,2-epoxy-3-(p-nitrophenoxy) propane. Furthermore, and alkaline protease having optimum pH at 8.2 was also detected in the mycelium and fruit-body extract. This enzyme was inhibited by serine protease inhibitors such as S-SI and phenylmethanesulfonyl fluoride.The possible roles of these proteases and S-PI in fruit-body formation are discussed.