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Pigments of higher fungi - a review

Author

Listed:
  • Jan VELÍŠEK

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Karel CEJPEK

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

This review surveys the literature dealing with the structure of pigments produced by fungi of the phylum Basidiomycota and also covers their significant colourless precursors that are arranged according to their biochemical origin to the shikimate, polyketide and terpenoid derived compounds. The main groups of pigments and their leucoforms include simple benzoquinones, terphenylquinones, pulvinic acids, and derived products, anthraquinones, terpenoid quinones, benzotropolones, compounds of fatty acid origin and nitrogen-containing pigments (betalains and other alkaloids). Out of three orders proposed, the concern is only focused on the orders Agaricales and Boletales and the taxonomic groups (incertae sedis) Cantharellales, Hymenochaetales, Polyporales, Russulales, and Telephorales that cover most of the so called higher fungi often referred to as mushrooms. Included are only the European species that have generated scientific interest due to their attractive colours, taxonomic importance and distinct biological activity.

Suggested Citation

  • Jan VELÍŠEK & Karel CEJPEK, 2011. "Pigments of higher fungi - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(2), pages 87-102.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:524-2010-cjfs
    DOI: 10.17221/524/2010-CJFS
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    References listed on IDEAS

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    1. Jan Velíšek & Jiří Davídek & Karel Cejpek, 2008. "Biosynthesis of food constituents: Natural pigments. Part 2 - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(2), pages 73-98.
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