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Transcriptomic and metabolic profiling reveals adaptive mechanisms of Auricularia heimuer to temperature stress

Summary

Researchers studied how a popular edible mushroom called black wood ear (Auricularia heimuer) adapts to different temperatures. They found that the mushroom grows best at 35°C but struggles at very cold (15°C) or extremely hot (45°C) temperatures. By analyzing the genes and chemicals produced by the mushroom at different temperatures, scientists discovered that the mushroom uses different survival strategies depending on how hot or cold it is, which could help farmers grow better mushrooms.

Background

Auricularia heimuer (black wood ear) is a popular edible and medicinal mushroom cultivated for millennia in China, rich in polysaccharides, melanin, and essential minerals. Temperature significantly influences the growth and development of edible mushrooms, yet the molecular mechanisms enabling A. heimuer to withstand prolonged temperature stress are poorly understood.

Objective

To identify the molecular and physiological adaptations that enable A. heimuer to withstand temperature stress through comprehensive morphologic, transcriptomic, and metabolic analysis of mycelium exposed to different temperatures over prolonged periods.

Results

Low temperatures suppressed mycelial growth while high temperatures promoted it; extremely high temperatures were highly detrimental. Transcriptomic analysis identified 1,024, 778, and 4,636 differentially expressed genes at LT, HT, and EHT respectively. Low temperature response involved protein synthesis and transport regulation, while extremely high temperature response involved upregulation of ribosomal biogenesis and downregulation of carbohydrate metabolism genes.

Conclusion

A. heimuer exhibits distinct adaptive responses to different temperature stresses, with the optimal growth temperature at 35°C. These comprehensive findings provide valuable insights into the molecular basis of thermotolerance and lay the foundation for future breeding efforts to improve cultivation resilience and quality of A. heimuer.
  • Published in:PeerJ,
  • Study Type:Experimental Study,
  • Source: 10.7717/peerj.19713, PMID: 40708823
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