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Transcriptome Reveals the Key Genes Related to the Metabolism of Volatile Sulfur-Containing Compounds in Lentinula edodes Mycelium

Summary

Researchers studied how shiitake mushroom mycelium develops its characteristic sulfur-containing flavor during early growth stages. They found that the first 15 days of mycelial growth produce the most volatile flavor compounds, similar to those found in mature mushrooms. Using advanced genetic analysis and computer modeling, they identified two key genes (Leggt3 and Lecsl3) responsible for producing these flavor compounds. This research suggests that mushroom mycelium could be cultivated as an efficient source for producing shiitake flavor compounds for use in food additives and flavorings.

Background

Lentinula edodes is a globally popular edible mushroom known for its characteristic sulfur-containing flavor compounds. While previous research focused on fruiting body development, the formation of volatile sulfur-containing compounds in L. edodes mycelium has not been thoroughly studied. The mycelium offers advantages over fruiting bodies for studying flavor formation due to its shorter growth cycle and easier cultivation.

Objective

This study aimed to investigate the formation of volatile sulfur-containing compounds in L. edodes mycelium at different growth stages and identify key genes involved in their metabolism. The researchers sought to determine whether characteristic flavor compounds are produced during the mycelial stage and to screen candidate genes related to sulfur compound biosynthesis.

Results

The 15-day mycelium sample exhibited the highest levels of volatile components and sulfur-containing compounds, with GGT and C-S lyase activities peaking at this stage. Transcriptome analysis identified candidate genes including Leggt3 and Lecsl3 as key enzymes for sulfur compound metabolism. Molecular dynamics simulations confirmed stable substrate binding to both proteins, with Leggt3 forming hydrogen bonds and Pi-Alkyl interactions while Lecsl3 forms hydrogen bonds and salt bridges with substrates.

Conclusion

The study demonstrated that characteristic L. edodes flavor compounds including dimethyl trisulfide and dimethyl disulfide are formed during the mycelial growth stage. Expression patterns of Leggt3 and Lecsl3 genes correlate with GGT and C-S lyase enzyme activities. These findings support the potential use of L. edodes mycelium as a material for producing sulfur-containing flavor compounds and provide insights into the molecular mechanisms of flavor biosynthesis.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: 10.3390/foods13142179, PMID: 39063263
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