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Citric Acid Induces the Increase in Lenthionine Content in Shiitake Mushroom, Lentinula edodes

Summary

Shiitake mushrooms are prized for their unique flavor, which comes from a compound called lenthionine. This study found that treating shiitake mushrooms with citric acid (a common ingredient in food) can significantly increase the amount of lenthionine produced. The research identified the specific genes and enzymes responsible for this effect and determined the best conditions for the treatment, which could help mushroom producers create higher-quality, better-tasting products at lower cost.

Background

Lentinula edodes (shiitake mushroom) is the second largest edible fungus globally, valued for its characteristic aroma primarily derived from lenthionine (1,2,3,5,6-pentathioheterocycloheptane). Lenthionine has high commercial value as a flavor compound, but its low natural content and synthesis difficulty limit commercialization. Previous research has focused on post-harvest treatments and biosynthesis improvements.

Objective

To investigate whether citric acid can induce increased lenthionine content in Lentinula edodes and to elucidate the underlying molecular mechanism. The study aimed to determine optimal citric acid treatment conditions and identify the key enzymes and genes involved in citric acid-induced lenthionine biosynthesis.

Results

Optimal single-factor conditions were 300 μM citric acid concentration and 15 days treatment duration, increasing lenthionine content 2.5-fold to 118 μg/g. RSM optimization yielded refined conditions: 406 μM concentration and 15.6 days duration, producing 130 μg/g lenthionine. Citric acid treatment significantly increased expression levels and enzymatic activity of key biosynthetic enzymes LEGGT and LECSL, and gene silencing studies confirmed their importance in citric acid-induced lenthionine synthesis.

Conclusion

Citric acid acts as an effective inducer of lenthionine biosynthesis in L. edodes through upregulation of LEGGT and LECSL gene expression and enzyme activity. The optimized treatment conditions provide practical guidelines for industrial application. Low-cost citric acid induction could significantly improve shiitake mushroom quality and cultivation efficiency, advancing the L. edodes industry.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 36553851, DOI: 10.3390/foods11244110
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