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A Novel Gene, Le-DD10, is Involved in Fruiting Body Formation of Lentinula edodes

Summary

This research identified a new gene that helps control how shiitake mushrooms develop their edible fruiting bodies. Understanding this gene could lead to improved mushroom cultivation methods. Key impacts include: • Potential development of faster-growing shiitake mushroom varieties • More efficient commercial mushroom production methods • Better understanding of how mushrooms develop their edible parts • Possible applications for improving other cultivated mushroom species • Contribution to sustainable food production knowledge

Background

Shiitake mushroom (Lentinula edodes) is one of the most common edible basidiomycetes among Japanese cultivated mushrooms. While several genes related to fruiting body development have been isolated in model fungi like Coprinopsis cinerea, identifying genes involved in L. edodes fruiting body formation has been challenging due to its long culture period requirements.

Objective

To identify and characterize novel genes involved in fruiting body formation in Lentinula edodes using Dictyostelium discoideum cDNA as probes, since D. discoideum can form fruiting bodies in 24 hours compared to the 2-3 months required for L. edodes.

Results

The Le-DD10 overexpression clones showed accelerated fruiting body formation compared to other transformants, forming fruiting bodies in a timeframe similar to the positive control strain H600. Western blot analysis revealed Le-DD10 produces 56 kDa, 27 kDa, and 14 kDa protein bands in primordial and fruiting body stages. The Le-DD10 gene was mapped to linkage group LG4 and contains a Spt2 domain suggesting it may function as a transcription factor.

Conclusion

The novel gene Le-DD10 appears to play an important role in stimulating fruiting body formation in L. edodes. The protein shows different expression patterns between mycelial and fruiting body stages, suggesting it may be bifunctional. The 14 kDa form of the protein appears particularly important for fruiting body formation, as varieties with shorter fruiting periods showed stronger expression of this form.
  • Published in:Archives of Microbiology,
  • Study Type:Laboratory Research,
  • Source: 10.1007/s00203-022-03206-z
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