Signaling from below: rodents select for deeper fruiting truffles with stronger volatile emissions

Evolutionary Morphogenesis of Sexual Fruiting Bodies in Basidiomycota: Toward a New Evo-Devo Synthesis

The development of sexual fruiting bodies is one of the most complex morphogenetic processes in fungi. Mycologists have long been fascinated by the morphological and developmental diversity of fruiting bodies; however, evolutionary developmental biology of fungi still lags significantly behind that of animals or plants. Here, we summarize the current state of knowledge on fruiting bodies of mushroom-forming Basidiomycota, focusing on phylogenetic and developmental biology. Phylogenetic approaches have revealed a complex history of morphological transformations and convergence in fruiting body morphologies. Frequent transformations and convergence is characteristic of fruiting bodies in contrast to animals or plants, where main body plans are highly conserved. At the same time, insights into the genetic bases of fruiting body development have been achieved using forward and reverse genetic approaches in selected model systems. Phylogenetic and developmental studies of fruiting bodies have each yielded major advances, but they have produced largely disjunct bodies of knowledge. An integrative approach, combining phylogenetic, developmental, and functional biology, is needed to achieve a true fungal evolutionary developmental biology (evo-devo) synthesis for fungal fruiting bodies.

Discovering the role of Patagonian birds in the dispersal of truffles and other mycorrhizal fungi

Dispersal is a key process that impacts population dynamics and structures biotic communities. Dispersal limitation influences the assembly of plant and microbial communities, including mycorrhizal fungi and their plant hosts. Mycorrhizal fungi play key ecological roles in forests by feeding nutrients to plants in exchange for sugars, so the dispersal of mycorrhizal fungi spores actively shapes plant communities. Although many fungi rely on wind for spore dispersal, some fungi have lost the ability to shoot their spores into the air and instead produce enclosed belowground fruiting bodies (truffles) that rely on animals for dispersal. The role of mammals in fungal spore dispersal is well documented, but the relevance of birds as dispersal agents of fungi has been understudied, despite the prominence of birds as seed dispersal vectors. Here, we use metagenomics and epifluorescence microscopy to demonstrate that two common, widespread, and endemic Patagonian birds, chucao tapaculos (Scelorchilus rubecula) and black-throated huet-huets (Pteroptochos tarnii), regularly consume mycorrhizal fungi and disperse viable spores via mycophagy. Our metagenomic analysis indicates that these birds routinely consume diverse mycorrhizal fungi, including many truffles, that are symbiotically associated with Nothofagaceae trees that dominate Patagonian forests. Epifluorescence microscopy of fecal samples confirmed that the birds dispersed copious viable spores from truffles and other mycorrhizal fungi. We show that fungi are a common food for both bird species and that this animal-fungi symbiosis is widespread and ecologically important in Patagonia. Our findings indicate that birds may also act as cryptic but critical fungal dispersal agents in other ecosystems.

Tour of Truffles: Aromas, Aphrodisiacs, Adaptogens, and More

Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.

Reforestation provides a foraging habitat for brown bears (Ursus arctos) by increasing cicada Lyristes bihamatus density in the Shiretoko World Heritage site

Reforestation, which converts abandoned farmland back into forestland by planting woody species, can provide habitat for wildlife, including the brown bear (Ursus arctos Linnaeus, 1758). In the Shiretoko World Heritage site, northern Japan, where brown bears occur at high density, conifers have been planted since the 1970s to reforest abandoned farmland. In this area, brown bears were first observed digging for cicada Lyristes bihamatus Motschulsky, 1861 = Auritibicen bihamatus (Motschulsky, 1861) nymphs from 2000. Our preliminary observations suggested that the emergence of digging behavior might be associated with reforestation. We examined whether reforestation provided a foraging habitat for brown bears. We found that digging occurred only within the restored conifer forests, but not within the natural forest. The densities of cicada nymphs in the restored forests were higher than in the natural forest. These results indicate that the reforestation of abandoned farmland provides a foraging habitat for brown bears by increasing the availability of cicada nymphs in the Shiretoko World Heritage site.

An Overview on Truffle Aroma and Main Volatile Compounds

Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.