Research Keyword: KEGG enrichment

Cystathionine Gamma-Lyase Regulate Psilocybin Biosynthesis in Gymnopilus dilepis Mushroom via Amino Acid Metabolism Pathways

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Researchers studying the ‘magic mushroom’ Gymnopilus dilepis discovered that a specific enzyme called CTH plays a crucial role in producing psilocybin, the compound with potential antidepressant effects. By blocking this enzyme, they reduced psilocybin production, but adding a related compound called L-cysteine restored it. This finding suggests that controlling amino acid metabolism could help increase psilocybin production for medical use.

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Comparative Transcriptome Profiles of the Response of Mycelia of the Genus Morchella to Temperature Stress: An Examination of Potential Resistance Mechanisms

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Scientists studied how morel mushrooms respond to different temperatures to understand why cultivation can be unpredictable. By analyzing gene activity in mushroom mycelia (the underground filaments) at temperatures from 5°C to 30°C, they found that 15-20°C was ideal for growth. At higher temperatures, the mushrooms showed signs of stress similar to heat damage in other organisms, turning brownish and activating protective genes. This research helps mushroom farmers optimize growing conditions for better yields.

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Trichoderma brevicompactum 6311: Prevention and Control of Phytophthora capsici and Its Growth-Promoting Effect

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Researchers isolated a beneficial fungus called Trichoderma brevicompactum from pepper plant soil that can fight a serious disease affecting peppers worldwide. This fungus not only kills the disease-causing pathogen but also helps pepper plants grow better. The study shows this fungus works through multiple mechanisms including wrapping around harmful fungi and producing growth-promoting compounds. This offers farmers an environmentally friendly alternative to chemical pesticides for protecting their pepper crops.

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Integrated Transcriptomics and Metabolomics Provide Insight into Degeneration-Related Molecular Mechanisms of Morchella importuna During Repeated Subculturing

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Morel mushrooms (Morchella importuna) lose quality when repeatedly grown from cultured samples, a process called strain degeneration. Scientists found that degenerated strains have lower levels of beneficial compounds called flavonoids, which normally protect mushroom cells from damage. By studying gene expression and metabolite changes, researchers identified a specific gene responsible for making these protective flavonoids, which becomes less active in degenerated strains. This research suggests that avoiding frequent reculturing and maintaining cold storage or adding antioxidants could help preserve healthy morel mushroom strains.

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Transcriptome analysis of Ochratoxin a (OTA) producing Aspergillus westerdijkiae fc-1 under varying osmotic pressure

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A fungus called Aspergillus westerdijkiae produces a toxic substance called Ochratoxin A (OTA) that commonly contaminates foods like coffee, grapes, and wheat. Researchers used advanced gene analysis techniques to understand how salt concentration affects the fungus’s ability to produce this toxin. They found that moderate salt levels actually increase OTA production, while very high salt levels activate defense mechanisms that reduce it. These findings could help develop better strategies to prevent this dangerous contamination in our food supply.

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Nontargeted metabonomics analysis of Scorias spongiosa fruiting bodies at different growth stages

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This study analyzed the chemical composition of Scorias spongiosa, an edible fungus, at different stages of growth using advanced laboratory techniques. Researchers found that the fungus contains beneficial compounds with antioxidant, anti-inflammatory, and other health-promoting properties. The study recommends harvesting the fungus at its earliest growth stage to preserve the most beneficial compounds for food and nutritional products.

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