Effects of branched-chain amino acids on Shiraia perylenequinone production in mycelium cultures

Table 1 Effect of l-Val or l-Leu on perylenequinone production in Shiraia mycelium cultures^*

	HA	HC	EA	EB	EC	Total perylenequinone
Intracellular perylenequinones (mg/g DW)
Control	1.30 ± 0.08	0.59 ± 0.04	0.01 ± 0.001	0.31 ± 0.04	2.07 ± 0.27	4.30 ± 0.36
l-Val	1.83 ± 0.12^*	0.7 ± 0.17	0.07 ± 0.02^**	0.37 ± 0.06	2.28 ± 0.06	5.23 ± 0.41^*
l-Leu	ND	ND	ND	ND	0.48 ± 0.04^**	0.47 ± 0.04^**
Extracellular perylenequinones (mg/L)
Control	50.44 ± 9.10	9.80 ± 1.04	1.92 ± 0.23	12.58 ± 1.92	49.12 ± 6.48	123.96 ± 17.63
l-Val	104.53 ± 11.52^**	14.63 ± 3.54	3.89 ± 0.67^**	22.51 ± 4.77^*	89.99 ± 12.72^**	233.56 ± 27.57^**
l-Leu	ND	ND	ND	ND	5.19 ± 0.85^**	5.19 ± 0.09**

ND not detected
^al-Val or l-Leu was added at 1.5 g/L on day 3 in the production and maintained at 150 rpm and 28 °C for 8 days. The culture without Val or Leu treatment in the production medium with Triton X-100 was used as control
^*p < 0.05
^**p < 0.01 versus control

ISSN: 1475-2859