Abstract
The amounts of agaritine and GHB, aromatic amino acids with a γ-glutamyl residue, were determined in the fructifying mycelia and the corresponding fruit bodies of Agaricus bisporus , strain Somycel 609. The fructifying mycelium appeared as a site of intense synthesis of these compounds; similar results were obtained with other commercial strains. Besides, agaritine was found throughout the sporophore with the lowest levels in the stipe base and the highest in the lamellae. GHB was present in significant amounts both in the stipe base and the hymenium but in trace amounts in the remaining fruit-body parts. Only experiments with labelled compounds will allow to verify the hypothesis of a translocation process of these molecules and determine the fate of their aromatic and γ-glutamyl moieties.
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