Japanese Mushroom Advances Protein Identification

Who knew that such a diminutive organism could pave the way for a breakthrough in the science community? This only goes to show that size is not a measure of might.

Needless to say, proteins play an elemental role in ensuring cellular processes, which promote the growth and development of an organism, run smoothly. Yet, identification of proteins is only possible if the genetic make-up of the organism could be recognised. Recently, due to a discovery made by a research group headed by Utrecht University’s Prof. Albert Heck, that is all about to change. An enzyme that is derived from a particular species of Japanese mushrooms (Grifola frondosa) can now be used to classify specific proteins.

Scientists are now able to further research into areas such as diabetes and cancer. Proteins associated with these diseases usually ‘modify’, however, with the development of this enzyme, identification of these proteins is now increasingly more effective than it was in the past.

Grifola frondosa are also known by the names Sheep’s Head, Ram’s Head and Maitake. Part of the Japanese’s traditional diet, it is one of four main fungi that is the most heavily consumed in that nation, but how does a common grocery item in Japan play such a role in the advancement of protein identification?

Answer: Through the process of protein cleaving.

Proteins are cleaved into peptides for the purpose of examining their contribution to biological processes. These peptides are then evaluated using a mass spectrometer. Each measurement associated with a peptide generates a so-called ‘fingerprint’ that is exclusive to it. Before the enzyme was discovered, proteins could only be recognised when matched up to a fingerprint through a database of known genetic ‘libraries’.

With the aid of the mushroom enzyme, the proteins are cleaved in such a fashion that produces peptides with simplified ‘fingerprints’. Even without the aid of an organism’s mapped out genetic information, the process of protein recognition is now a much simpler procedure. All thanks to a mushroom.

Silvia Tran

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