Proteins as active compounds involved in insecticidal activity of mushroom fruitbodies.

Abstract

Many mushrooms are toxic to insects. To identify the chemicals involved in insecticidal activity, the toxicity of 14 species has been studied for water solubility, thermolability, and dialysis. The data strongly suggest that proteins are responsible for most of the insecticidal activity of mushroom fruitbodies and may be a source of genes available for plant protection against insects. Among proteins, lectins and hemolysins were good insecticide candidates because the toxicities were not affected by protease.