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Relationship Between Fruiting Body Development and Extracellular Laccase Production in the Edible Mushroom Flammulina velutipes

Summary

This research investigated how an important enzyme called laccase affects mushroom development in the edible mushroom Flammulina velutipes (Enokitake). Scientists discovered that normal mushroom strains produce much more laccase than strains that can’t form mushrooms properly, suggesting this enzyme plays a crucial role in mushroom formation. Impacts on everyday life: • Could help improve commercial mushroom cultivation techniques • May lead to more efficient production of edible mushrooms • Provides insights that could reduce crop losses in mushroom farming • Could contribute to developing better quality mushrooms for consumers • May help in developing new methods for maintaining mushroom strain quality

Background

Basidiomycetes undergo dramatic morphological changes from vegetative mycelia to fruiting bodies, which are used as food and source materials for biological response modifiers. The biochemical mechanism of fruiting body formation remains unclear due to its complexity. Flammulina velutipes (Enokitake) is a commercially important cultivated edible mushroom that can develop degenerate strains that lose fruiting body formation ability, causing financial losses in the mushroom industry.

Objective

To investigate the biochemical mechanism underlying fruiting body development in Flammulina velutipes by comparing normal (FVN-1) and degenerate (FVD-1) strains using the YBLB colorimetric assay and analyzing the role of extracellular laccase production.

Results

The normal strain (FVN-1) exhibited significantly higher extracellular laccase activity compared to the degenerate strain (FVD-1). After temperature shift from 23°C to 15°C, FVN-1 showed a notable increase in laccase activity, while FVD-1 maintained low activity. The color change in YBLB medium was confirmed to be caused by laccase activity rather than pH changes.

Conclusion

Extracellular laccase production is closely linked to fruiting body development in F. velutipes, with the normal strain showing significantly higher laccase activity than the degenerate strain. This relationship between laccase production and fruiting body formation provides new insights into mushroom development mechanisms and may contribute to improving cultivation methods.
  • Published in:Biochemistry and Biophysics Reports,
  • Study Type:Laboratory Research,
  • Source: 10.1016/j.bbrep.2022.101204
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