Research Keyword: ectomycorrhizal

Exploring the Bioactive Potential of Calostoma insigne, an Endangered Culinary Puffball Mushroom, from Northeastern Thailand

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This research investigated a rare, eye-shaped mushroom called Calostoma insigne that grows in Thai rainforests and is eaten by local people. Scientists confirmed traditional beliefs that the mushroom has health benefits, discovering it has antioxidant, anti-cancer, and anti-diabetic properties. The study also determined the best way to grow this mushroom in laboratories, which could help conserve the endangered species while providing a sustainable food and health resource.

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Haplotype-resolved genomes of Phlebopus portentosus reveal nuclear differentiation, TE-mediated variation, and saprotrophic potential

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Scientists sequenced the complete genomes of two compatible strains of the king bolete mushroom (Phlebopus portentosus), an important edible and medicinal species. The study found that mobile DNA elements called transposons play a major role in creating genetic differences between the two fungal nuclei and in generating the diversity of compounds that give mushrooms their health benefits. The research shows this mushroom can both partner with trees and break down organic material on its own, making it uniquely adaptable.

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Taxonomy and phylogeny of Cortinarius sect. Anomali in China

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This research identifies and describes 22 species of Cortinarius mushrooms found in China, including 11 newly discovered species. Scientists used both traditional microscopy and modern DNA analysis to distinguish between similar-looking species and understand how they are related to each other. The study also compares Chinese species with those found in Europe and North America, helping map out how these mushrooms are distributed across the world.

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Haplotype-resolved genomes of Phlebopus portentosus reveal nuclear differentiation, TE-mediated variation, and saprotrophic potential

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Researchers sequenced the complete genomes of two compatible versions of the black truffle fungus Phlebopus portentosus, the only Boletales species grown commercially. They discovered that jumping genes called transposable elements cause significant differences between the two fungal nuclei, affecting the production of beneficial compounds. The study shows this mushroom can both partner with tree roots and break down organic matter independently, making it versatile in nature and valuable for both food and medicine.

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Genetic Analyses of Discrete Geographic Samples of a Golden Chanterelle in Canada Reveal Evidence for Recent Regional Differentiation

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Researchers studied the genetic makeup of golden chanterelle mushrooms found in different regions of Canada. They discovered that mushroom populations in Newfoundland and Ontario share some genetic similarities but have developed distinct regional differences over time. The findings suggest these populations originated from a common ancestor following the last ice age and have since diverged through natural genetic changes and adaptation to local environments.

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Methodology for Extracting High-Molecular-Weight DNA from Field Collections of Macrofungi

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Scientists developed a practical method to extract high-quality DNA from mushrooms found in nature, which is essential for understanding fungal genomes. The technique works without needing freezers or ice by preserving tissue in alcohol at room temperature. The method successfully extracted usable DNA from 33 different mushroom species, including rare species that cannot be grown in laboratories, enabling researchers to sequence and study their complete genomes.

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Telomere-to-telomere genome assembly of matsutake (Tricholoma matsutake)

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Scientists have successfully sequenced the complete genome of matsutake mushrooms for the first time. Using advanced DNA sequencing technology, they created a map of all 13 matsutake chromosomes containing about 22,000 genes. This achievement provides crucial information to help understand, preserve, and possibly improve this highly valued but increasingly rare mushroom that has been prized in Japanese cuisine for over a thousand years.

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