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Analysis of Volatile Organic Compounds and Comparison of Heat Resistance Related Gene Expression in Pleurotus ostreatus Under Heat Stress

Summary

This study examined how oyster mushrooms respond to high temperatures at different growth stages. Researchers found that young mycelium and mature fruiting bodies use different strategies to survive heat stress, which affects the flavor compounds they produce. Mycelium produces more of certain volatile compounds under heat stress, while fruiting bodies actually lose their characteristic mushroom flavor compound called 1-Octen-3-ol.

Background

Heat stress induces oxidative stress in Pleurotus ostreatus, inhibiting growth of mycelium and fruiting bodies. While physiological responses to heat stress have been studied, comprehensive metabolomic analysis of volatile organic compounds comparing mycelium and fruiting bodies has not been conducted.

Objective

To investigate volatile organic compound levels, VOC synthesis-related enzyme activities, and heat resistance gene expression in mycelium and fruiting bodies of P. ostreatus exposed to heat stress. To compare heat stress responses between developmental stages and their effects on VOC synthesis.

Results

Mycelium showed increased total VOC levels under heat stress with elevated Benzaldehyde and 3-Octanone, while fruiting bodies showed decreased total VOCs with significantly reduced 1-Octen-3-ol. Mycelium displayed upregulated trehalose and heat shock protein genes, while fruiting bodies showed increased antioxidant enzyme gene expression including GPx, which inhibited 1-Octen-3-ol synthesis.

Conclusion

Mycelium and fruiting bodies exhibit distinct heat resistance mechanisms affecting VOC synthesis. Mycelium relies on cellular stability through trehalose and HSP accumulation with ROS-mediated VOC oxidation, while fruiting bodies employ antioxidant enzyme upregulation that inhibits 1-Octen-3-ol production and converts it to 3-Octanone through ADH activity.
  • Published in:Mycobiology,
  • Study Type:Experimental Study,
  • Source: PMID: 41522825, DOI: 10.1080/12298093.2025.2599029
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