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Li Z, Pan F, Huang W, Gao S, Feng X, Chang M, Chen L, Bian Y, Tian W, Liu Y. Transcriptome Reveals the Key Genes Related to the Metabolism of Volatile Sulfur-Containing Compounds in Lentinula edodes Mycelium. Foods 2024; 13:2179. [PMID: 39063263 PMCID: PMC11275275 DOI: 10.3390/foods13142179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 07/03/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Lentinula edodes (L. edodes) is a globally popular edible mushroom because of its characteristic sulfur-containing flavor compounds. However, the formation of the volatile sulfur-containing compounds in the mycelium of L. edodes has not been studied. We found that there were also sulfur-containing aroma compounds in the mycelium of L. edodes, and the content and composition varied at different stages of mycelial growth and development. The γ-glutamyl-transpeptidase (GGT) and cysteine sulfoxide lyase (C-S lyase) related to the generation of sulfur compounds showed the highest activities in the 15-day sample. Candidate genes for the metabolism of volatile sulfur compounds in mycelium were screened using transcriptome analysis, including encoding the GGT enzyme, C-S lyase, fatty acid oxidase, HSP20, and P450 genes. The expression patterns of Leggt3 and Leccsl3 genes were consistent with the measured activities of GGT and C-S lyase during the cultivation of mycelium and molecular dynamics simulations showed that they could stably bind to the substrate. Our findings provide insights into the formation of sulfur-containing flavor compounds in L. edodes. The mycelium of L. edodes is suggested for use as material for the production of sulfur-containing flavor compounds.
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Affiliation(s)
- Zheng Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (Z.L.); (W.H.); (S.G.); (M.C.)
| | - Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (F.P.); (W.T.)
| | - Wen Huang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (Z.L.); (W.H.); (S.G.); (M.C.)
| | - Shuangshuang Gao
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (Z.L.); (W.H.); (S.G.); (M.C.)
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA
| | - Meijie Chang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (Z.L.); (W.H.); (S.G.); (M.C.)
| | - Lianfu Chen
- Institute of Applied Mycology, Huazhong Agricultural University, Wuhan 430070, China; (L.C.); (Y.B.)
| | - Yinbing Bian
- Institute of Applied Mycology, Huazhong Agricultural University, Wuhan 430070, China; (L.C.); (Y.B.)
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (F.P.); (W.T.)
| | - Ying Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; (Z.L.); (W.H.); (S.G.); (M.C.)
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Guo Y, Zhao J, Wei H, Gao Q, Song S, Fan Y, Yan D, Liu Y, Wang S. Disentangling the Tissue-Specific Variations of Volatile Flavor Profiles of the Lentinula edodes Fruiting Body. Foods 2023; 13:86. [PMID: 38201114 PMCID: PMC10778291 DOI: 10.3390/foods13010086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/13/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
For Lentinula edodes, its characteristic flavor is the key determinant for consumer preferences. However, the tissue-specific volatile flavor variations of the fruiting body have been overlooked. Here, we comprehensively investigated the volatile flavor profiles of different tissues, including the pileus skin, context, gill, and stipe of the fruiting body, of two widely cultivated L. edodes strains (T2 and 0912) using the gas chromatography-mass spectrometry (GC-MS) technique combined with a multivariate analysis. We show that the eight-carbon and sulfur compounds, which represented 43.2-78.0% and 1.4-42.9% of the total volatile emissions for strains 0912 and T2, respectively, dominated their volatile profiles. Compared with strain T2, strain 0912 had a higher total content of eight-carbon compounds but a lower total content of sulfur compounds in the fruiting body. The sulfur compounds represented 32.2% and 42.9% of the total volatile emissions for strains 0912 and T2, respectively. In contrast, they constituted only 1.4% in the stipes of strain 0912 and 9.0% in the skin of strain T2. The proportions of the predominant C8 compounds (1-octen-3-one, 1-octen-3-ol, and 3-octanone) and sulfur compounds (lenthionine, 1,2,4-trithiolane, dimethyl disulfide, and dimethyl trisulfide) changed depending on the tissues and strains. Using machine learning, we show that the prediction accuracy for different strains and tissues using their volatile profiles could reach 100% based on the highly diverse strain- and tissue-derived volatile variations. Our results reveal and highlight for the first time the comprehensive tissue-specific volatile flavor variations of the L. edodes fruiting body. These findings underscore the significance of considering strain and tissue differences as pivotal variables when aiming to develop products with volatile flavor characteristics.
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Affiliation(s)
- Yuan Guo
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
| | - Jing Zhao
- College of Horticulture and Plant Protection, Inner Mongolia Agricultural University, Hohhot 010018, China;
| | - Huixian Wei
- College of Agriculture and Food Engineering, Baise University, Baise 533000, China
| | - Qi Gao
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
| | - Shuang Song
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
| | - Yangyang Fan
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
| | - Dong Yan
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
| | - Yu Liu
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
| | - Shouxian Wang
- Beijing Engineering Research Center for Edible Mushroom, Institute of Plant Protection, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (Y.G.); (Q.G.); (S.S.); (Y.F.); (D.Y.); (Y.L.)
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Citi V, Passerini M, Calderone V, Testai L. Plants and Mushrooms as Possible New Sources of H 2S Releasing Sulfur Compounds. Int J Mol Sci 2023; 24:11886. [PMID: 37569263 PMCID: PMC10418851 DOI: 10.3390/ijms241511886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 08/13/2023] Open
Abstract
Hydrogen sulfide (H2S), known for many decades exclusively for its toxicity and the smell of rotten eggs, has been re-discovered for its pleiotropic effects at the cardiovascular and non-cardiovascular level. Therefore, great attention is being paid to the discovery of molecules able to release H2S in a smart manner, i.e., slowly and for a long time, thus ensuring the maintenance of its physiological levels and preventing "H2S-poor" diseases. Despite the development of numerous synthetically derived molecules, the observation that plants containing sulfur compounds share the same pharmacological properties as H2S led to the characterization of naturally derived compounds as H2S donors. In this regard, polysulfuric compounds occurring in plants belonging to the Alliaceae family were the first characterized as H2S donors, followed by isothiocyanates derived from vegetables belonging to the Brassicaceae family, and this led us to consider these plants as nutraceutical tools and their daily consumption has been demonstrated to prevent the onset of several diseases. Interestingly, sulfur compounds are also contained in many fungi. In this review, we speculate about the possibility that they may be novel sources of H2S-donors, furnishing new data on the release of H2S from several selected extracts from fungi.
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Affiliation(s)
- Valentina Citi
- Department of Pharmacy, University of Pisa, Via Bonanno, 56120 Pisa, Italy; (V.C.); (V.C.)
| | | | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, Via Bonanno, 56120 Pisa, Italy; (V.C.); (V.C.)
- Interdepartmental Center of Nutrafood, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy
| | - Lara Testai
- Department of Pharmacy, University of Pisa, Via Bonanno, 56120 Pisa, Italy; (V.C.); (V.C.)
- Interdepartmental Center of Nutrafood, University of Pisa, Via Del Borghetto 80, 56124 Pisa, Italy
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Fan H, Ge F, Wu T, Liu Y, Tian L, Liu Y, Xiang T, Yu H, Shi L, He Q, Ren A, Jiang A. The AMP-Activated Protein Kinase (AMPK) Positively Regulates Lysine Biosynthesis Induced by Citric Acid in Flammulina filiformis. J Fungi (Basel) 2023; 9:340. [PMID: 36983508 PMCID: PMC10057554 DOI: 10.3390/jof9030340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/07/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Flammulina filiformis, the most produced edible mushroom species in China, is rich in lysine. Further enhancing its lysine biosynthesis is vital for improving its quality in industrialized cultivation. Citric acid induction significantly increases both the biomass and growth rate of F. filiformis hyphae, as well as the lysine content. The genes encoding enzymes in the lysine biosynthesis pathway were detected under the optimal induction, revealing that the expression levels of hcs, hac, and hah were 2.67, 1.97, and 1.90 times greater, respectively, relative to the control, whereas no significant difference was seen for hdh, aat, sr, and shd, and the expression of aar decreased. Furthermore, the transcriptional levels of Ampk, GCN2, GCN4, and TOR were found significantly upregulated, with the most upregulated, Ampk, reaching a level 42.68 times greater than that of the control, while the phosphorylation of AMPK rose by nearly 54%. In AMPK-silencing strains under the optimal induction, however, the phosphorylation increment dropped to about 16% and the lysine content remained at the same level as in the WT. Thus, AMPK is presented as the critical intermediary in citric acid's regulation of lysine biosynthesis in F. filiformis.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Ang Ren
- Sanya Institute of Nanjing Agricultural University, Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Ailiang Jiang
- Sanya Institute of Nanjing Agricultural University, Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture, Department of Microbiology, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
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Improved Foods Using Enzymes from Basidiomycetes. Processes (Basel) 2022. [DOI: 10.3390/pr10040726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Within the kingdom of fungi, the division Basidiomycota represents more than 30,000 species, some with huge genomes indicating great metabolic potential. The fruiting bodies of many basidiomycetes are appreciated as food (“mushrooms”). Solid-state and submerged cultivation processes have been established for many species. Specifically, xylophilic fungi secrete numerous enzymes but also form smaller metabolites along unique pathways; both groups of compounds may be of interest to the food processing industry. To stimulate further research and not aim at comprehensiveness in the broad field, this review describes some recent progress in fermentation processes and the knowledge of fungal genetics. Processes with potential for food applications based on lipases, esterases, glycosidases, peptidases and oxidoreductases are presented. The formation and degradation of colourants, the degradation of harmful food components, the formation of food ingredients and particularly of volatile and non-volatile flavours serve as examples. In summary, edible basidiomycetes are foods—and catalysts—for food applications and rich donors of genes to construct heterologous cell factories for fermentation processes. Options arise to support the worldwide trend toward greener, more eco-friendly and sustainable processes.
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