Fatty acid synthesis: A critical factor determining mycelial growth rate in Pleurotus tuoliensis
- Author: mycolabadmin
- 8/13/2025
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Summary
Researchers studied why Pleurotus tuoliensis mushrooms grow slowly compared to other oyster mushroom species. They found that a key enzyme called acetyl-CoA carboxylase, which controls fat production in the mushroom cells, directly affects how fast the mycelium grows. By increasing this enzyme’s activity and providing nutrients that help fat-making, scientists were able to boost mycelial growth rates significantly, offering new strategies to improve commercial cultivation of these delicious mushrooms.
Background
Pleurotus tuoliensis is a commercially important edible mushroom, but its vegetative mycelium grows relatively slowly compared to other Pleurotus species. Lipids play crucial roles in fungal cell membrane structure, energy storage, and signaling, yet little attention has been paid to their effects on mycelial growth in edible mushrooms.
Objective
This study aimed to elucidate the impact of fatty acid synthesis on mycelial growth rate in P. tuoliensis by manipulating acetyl-CoA carboxylase (ACC) gene expression and determining the relationship between lipid biosynthesis and mycelial development.
Results
RNAi-mediated reduction of PtACC expression decreased total lipid content and mycelial growth rate, while moderate overexpression increased both parameters. Excessive overexpression (>100% increase) paradoxically inhibited mycelial growth. Supplementation with ACC substrates and individual fatty acids promoted mycelial growth, with optimal conditions at pH 8.0-9.0.
Conclusion
PtACC is a key gene controlling lipid synthesis and mycelial growth in P. tuoliensis. The findings provide theoretical foundations for molecular breeding, germplasm innovation, and optimization of culture medium formulations to improve P. tuoliensis cultivation.
- Published in:Food Chemistry: X,
- Study Type:Experimental Study,
- Source: PMID: 41472703, DOI: 10.1016/j.fochms.2025.100285