MYCOLab Ai Logo - gold and army green

Transcriptomic profiling revealed important roles of amino acid metabolism in fruiting body formation at different ripening times in Hypsizygus marmoreus

Summary

Researchers studied why the marbled puffball mushroom takes such a long time to produce fruit bodies by analyzing gene expression at different growth stages. They found that genes involved in amino acid processing and lignin breakdown are particularly important during fruiting body formation. By understanding these molecular processes, scientists can potentially develop ways to shorten cultivation time and improve mushroom farming efficiency.

Background

Hypsizygus marmoreus is an industrially cultivated edible mushroom known for its nutritional value and bioactive compounds. However, its long postripening stage of 60 additional days before fruiting severely limits industrialized production. Understanding the molecular mechanisms underlying fruiting body formation is essential for optimizing cultivation.

Objective

To investigate the molecular basis of mycelial ripening time on fruiting body formation in H. marmoreus by performing comparative transcriptomic analysis of primordia at five different ripening times and analyzing nutrient content and enzyme activities.

Results

Comparative analysis identified 1,194, 977, 773, and 697 differentially expressed genes in primordia from earlier ripening times compared to 110 days. Amino acid metabolism pathways (tyrosine, tryptophan, phenylalanine, histidine, and arginine) were highly enriched. Lignin content decreased with ripening time while laccase showed the highest enzyme activity for lignin degradation.

Conclusion

Amino acid metabolic pathways are essential for fruiting body formation in H. marmoreus, with specific pathways in amino acid metabolism being key factors affecting the long postripening period. Understanding nutrient accumulation and enzyme activities provides a basis for optimizing cultivation practices and shortening production time.
  • Published in:Frontiers in Microbiology,
  • Study Type:Experimental Research,
  • Source: PMID: 37180258, DOI: 10.3389/fmicb.2023.1169881
Scroll to Top