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A Comparative Transcriptome Analysis Reveals Physiological Maturation Properties of Mycelia in Pleurotus tuoliensis

Summary

This research studied how mushroom tissue (mycelia) matures in an economically important edible mushroom species called Pleurotus tuoliensis. The scientists analyzed which genes become more or less active as the mushroom tissue matures, helping explain why this species takes longer to grow than related mushrooms. This knowledge could help improve mushroom farming practices. Impacts on everyday life: – Could lead to faster growing mushrooms for food production – May help reduce costs of mushroom cultivation – Could improve quality and consistency of mushroom crops – Provides insights that may apply to cultivation of other mushroom species – May contribute to more sustainable food production methods

Background

Pleurotus tuoliensis (Bailinggu) is a precious edible fungus with high nutritive and medicinal value. It has a longer cultivation period compared to other Pleurotus species, mainly due to an extended mycelium physiological maturation period of 30-60 days. The molecular processes underlying this maturation remain unclear, presenting challenges for mushroom farmers and leading to declining cultivation.

Objective

To identify genes and pathways that are differentially expressed during physiological mycelium maturation and explore molecular mechanisms underlying this maturation through comparative transcriptome analysis of immature and mature P. tuoliensis mycelia.

Results

The study identified 451 differentially expressed genes between immature and mature mycelia, including 206 upregulated and 245 downregulated genes. Key upregulated genes included those encoding nucleoside diphosphate kinase (NDPK), glycoside hydrolase family proteins, exopolygalacturonase, and versatile peroxidases. GO and KEGG analyses revealed that nucleotide synthesis and energy metabolism pathways were highly active during mycelia maturation. A total of 21 differentially expressed genes were identified as carbohydrate-active enzymes (CAZymes).

Conclusion

The study revealed that metabolic pathways related to genetic information and energy metabolism are extremely active during physiological mycelium maturation. NDPK was identified as a potentially essential enzyme for mycelia maturation. The findings provide comprehensive understanding of mycelia maturation in P. tuoliensis and lay foundation for understanding physiological maturation properties in edible mushrooms.
  • Published in:Genes (Basel),
  • Study Type:Comparative Transcriptome Analysis,
  • Source: 10.3390/genes10090703
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