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Function of Transcription Factors PoMYB12, PoMYB15, and PoMYB20 in Heat Stress and Growth of Pleurotus ostreatus

Summary

This research explores how specific genes in oyster mushrooms help them survive and grow better when exposed to heat stress. Scientists created mutant mushroom strains by either increasing or decreasing expression of three genes called PoMYB12, PoMYB15, and PoMYB20. They found that boosting PoMYB12 and PoMYB20 made mushrooms more heat-resistant and grow faster, while reducing PoMYB15 had similar beneficial effects. These discoveries could help farmers grow better oyster mushrooms during hot summer months when heat damage is a major problem.

Background

MYB transcription factors have been extensively studied in plant abiotic stress responses and growth development, but their role in heat stress response and growth development of Pleurotus ostreatus remains unclear. Understanding these mechanisms is important for improving mushroom cultivation, particularly during summer production when heat stress significantly affects mycelial growth and fruiting body development.

Objective

To investigate the function of PoMYB12, PoMYB15, and PoMYB20 transcription factors in heat stress response and growth development of P. ostreatus using RNA interference and overexpression techniques.

Results

OE-PoMYB12, OE-PoMYB20, and RNAi-PoMYB15 mutant strains exhibited improved heat stress resistance and faster mycelial recovery. These strains promoted growth and development of P. ostreatus and facilitated recovery after 36°C heat stress. PoMYB15 showed opposite effects, suggesting it acts as a transcriptional suppressor.

Conclusion

PoMYB12 and PoMYB20 expression supports mycelium response to heat stress and enhances growth and development of P. ostreatus, while PoMYB15 produces opposite effects. These findings provide theoretical basis for breeding heat-resistant P. ostreatus strains and improving cultivation practices during high-temperature periods.
  • Published in:International Journal of Molecular Sciences,
  • Study Type:Experimental Study,
  • Source: PMID: 37686365, DOI: 10.3390/ijms241713559
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