Morphological and molecular characterization of yellow oyster mushroom, Pleurotus citrinopileatus, hybrids obtained by interspecies mating

Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review

Aroma is one of the decisive factors affecting the quality and consumer acceptance of edible mushrooms. This review summarized the key components and formation pathways of edible mushroom aroma. It also elaborated on the affecting factors and emerging analytical strategies of edible mushroom aroma. A total of 1308 volatile organic compounds identified in edible mushrooms, 61 were key components. The formation of these compounds is closely related to fatty acid metabolism, amino acid metabolism, lentinic acid metabolism, and terpenoid metabolism. The aroma profiles of edible mushrooms were affected by genetic background, preharvest factors, and preservation methods. Molecular sensory science and omics techniques are emerging analytical strategies to reveal aroma information of edible mushrooms. This review would provide valuable data and insights for future research on edible mushroom aroma.

High fatty acid accumulation and coloration molecular mechanism of the elm mushroom (Pleurotus citrinopileatus)

Pleurotus citrinopileatus is a low-cholesterol, protein-rich, and high-nutrient food. The molecular mechanisms of the compounds and coloration have not been reported. Metabolome and transcriptome were used to clarify the molecular mechanisms of key compounds biosynthesis. K-means analysis identified 19 compounds in P. citrinopileatus, mainly lipids and alkaloids in class 8. In addition, 84 lipids were higher and that the different compounds were mainly enriched in linoleic acid metabolism. A total of 14 compounds detected in the linoleic acid metabolism pathway were significantly up-regulated, while 3 sterol regulatory element binding protein (SREBP) transcription factors were screened. Tryptophan metabolism and riboflavin biosynthesis pathway analysis indicated that 3 Unigenes had tryptophan decarboxylase similar elements, which belonged to tyrosine decarboxylase 1. Moreover, CL15618.Contig5_All had high homology with MFS. In conclusion, the expression of 3 SREBP, the synthesis of isobavachalcone D, and the regulation of riboflavin transport by MCH5 were the reasons for fatty acid accumulation and yellow cap formation in the P. citrinopileatus.

Development of novel rapid-growing and delicious Pleurotus djamor strains through hybridization

The development of fast-growing/short cropping period oyster mushroom (Pleurotus species) having good taste is one of the important needs of mushroom growers. Pleurotus djamor strain woody1, collected recently from the dead wood, has a short cropping period of 30 days but a moderately acceptable taste. One of the cultivated Pleurotus spp., P. djamor strain MDU1, has good taste but a long cropping period of 47 days. Thus, genetic improvement of P. djamor was carried out between these two strains by pairing monokaryons (anastomosis) to develop elite hybrid strains having a short cropping period and good taste. Monokaryons of parental strains showed variation in time required for germination; i.e., basidiospores of P. djamor strain woody1 germinated and developed monokaryotic colonies in 6 days, whereas that of P. djamor strain MDU1 developed monokaryotic colonies in 8 days of incubation. In addition, variation in the growth rate and morphology of the monokaryotic mycelia of both parental strains was noticed, and fast-growing monokaryons were selected for anastomosis. Out of 60 crosses made between mycelia of monokaryotic isolates of both parental strains, 20 crosses showed clamp connection, indicating that they were successful crosses. Out of 20 hybrids, two hybrid strains, viz., W2M4 and W4M4, exhibited higher yields than their parents. They exhibited the short cropping period trait, good taste attribute, and some specific volatile metabolites. This study showed that the developed two hybrid varieties, having desirable agronomic traits, could be used in mushroom farming to increase the mushroom grower's income.

Chemical Constituents and Molecular Mechanism of the Yellow Phenotype of Yellow Mushroom (Floccularia luteovirens)

(1) Background: Yellow mushroom (Floccularia luteovirens) is a natural resource that is highly nutritional, has a high economic value, and is found in Northwest China. Despite its value, the chemical and molecular mechanisms of yellow phenotype formation are still unclear. (2) Methods: This study uses the combined analysis of transcriptome and metabolome to explain the molecular mechanism of the formation of yellow mushroom. Subcellular localization and transgene overexpression techniques were used to verify the function of the candidate gene. (3) Results: 112 compounds had a higher expression in yellow mushroom; riboflavin was the ninth most-expressed compound. HPLC showed that a key target peak at 23.128 min under visible light at 444 nm was Vb2. All proteins exhibited the closest relationship with Agaricus bisporus var. bisporus H97. One riboflavin transporter, CL911.Contig3_All (FlMCH5), was highly expressed in yellow mushrooms with a different value (log₂ fold change) of −12.98, whereas it was not detected in white mushrooms. FlMCH5 was homologous to the riboflavin transporter MCH5 or MFS transporter in other strains, and the FlMCH5-GFP fusion protein was mainly located in the cell membrane. Overexpression of FlMCH5 in tobacco increased the content of riboflavin in three transgenic plants to 26 μg/g, 26.52 μg/g, and 36.94 μg/g, respectively. (4) Conclusions: In this study, it is clear that riboflavin is the main coloring compound of yellow mushrooms, and FlMCH5 is the key transport regulatory gene that produces the yellow phenotype.

Genetic improvement in Pleurotus (oyster mushroom): a review

Pleurotus is an important genus comprising several edible species of great commercial significance. These species are grown all across the world. The production areas of Pleurotus mainly belong to the Asian part and are gaining wide popularity across the globe owing to their promising nutritional gains. The demand for improved strains with high productivity has also been rising. The genetic improvement in Pleurotus started with a simple selection technique, which later utilized hybridization (intraspecific, interspecific and intergeneric) and mutation breeding. The traits such as productivity, sporelessness and quality improvement are important objectives on which most of the works have been done so far. However, new generation approaches such as molecular breeding, genetic transformation and genome editing techniques also added pace to the present improvement process. Hitherto, seven species of Pleurotus have been sequenced and a sizable data has been generated that can be used in further breeding programs. This paper discusses and summarizes various research findings on genetic improvement of Pleurotus and gives an outlook for future breeding programs.

Long-Term Monokaryotic Cultures of Pleurotus ostreatus var. florida Produce High and Stable Laccase Activity Capable to Degrade ß-Carotene

An extracellular laccase (Lacc10) was discovered in submerged cultures of Pleurotus ostreatus var. florida bleaching ß-carotene effectively without the addition of a mediator (650 mU/L, pH 4). Heterologous expression in P. pastoris confirmed the activity and structural analyses revealed a carotenoid-binding domain, which formed the substrate-binding pocket and is reported here for the first time. In order to increase activity, 106 basidiospore-derived monokaryons and crosses of compatible progenies were generated. These showed high intraspecific variability in growth rate and enzyme formation. Seventy-two homokaryons exhibited a higher activity-to-growth-rate-relation than the parental dikaryon, and one isolate produced a very high activity (1800 mU/L), while most of the dikaryotic hybrids showed lower activity. The analysis of the laccase gene of the monokaryons revealed two sequences differing in three amino acids, but the primary sequences gave no clue for the diversity of activity. The enzyme production in submerged cultures of monokaryons was stable over seven sub-cultivation cycles.

[Use of ITS and ISSR markers in the molecular characterisation of Pleurotus djamor hybrid strains]

BACKGROUND

Molecular characterisation of wild type Pleurotus species is important for germplasm conservation and its further use for genetic improvement. No molecular studies have been performed with monokaryons used for producing hybrid strains, either with the reconstituted strains obtained by pairing those monokaryons. The molecular characterisation of parental dikaryons, hybrid, and reconstituted strains as well as monokaryotic strains, is therefore of utmost importance.

AIMS

To carry out the molecular identification of Pleurotus djamor strains, i.e. dikaryotic wild type strains, hybrid strains, and the monokaryotic strains used for the hybrid formation.

METHODS

Five wild type strains of P. djamor from different states in Mexico were collected and molecularly identified by sequencing the ITS1-5.8-ITS2 region using ITS1 and ITS4 universal oligonucleotides. Four hybrid strains were obtained by pairing neohaplonts of two wild type strains selected. Six ISSR markers were used for the molecular characterisation of monokaryotic and dikaryotic strains.

RESULTS

Using the ITS markers, an amplified product of 700bp was obtained in five wild type strains, with a 99-100% similarity with P. djamor. A total of 95 fragments were obtained using the ISSR markers, with 99% of polymorphism.

CONCLUSIONS

Wild type strains were identified as P. djamor, and were clearly grouped with Mexican strains from other states of Mexico. ISSR markers allowed the generation of polymorphic bands in monokaryotic and dikaryotic strains, splitting both types of strains. The high degree of polymorphism indicates the genetic diversity of P. djamor, an advantage in mushroom production and in the improving of the species.