Transcriptomics and metabolomics provide insights into the mechanisms of softening in Agaricus bisporus due to infestation by Trichoderma harzianum

IF 5.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-09-01 DOI:10.1016/j.ijfoodmicro.2025.111414

Wenjun Wang , Kuo Meng , Wenqing Gou , Jialin Chen , Lili Deng , Jian Ming , Kaifang Zeng

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引用次数: 0

Abstract

Postharvest softening of Agaricus bisporus (A. bisporus) is a major factor in its quality deterioration. However, the physiological changes involved in softening of A. bisporus after infestation with Trichoderma harzianum (T. harzianum) remain poorly understood. Our study confirmed the effect of T. harzianum F1 in causing softening of A. bisporus. Cell wall disintegration was promoted through the upregulation of key hydrolytic enzymes including chitinase, cellulase, and β-1,3 glucanase, thereby accelerating the softening. Transcriptomic and metabolomic analysis of samples on 2 d after infection showed that pathways involved in energy metabolism and cell wall metabolism were correlated with mushroom softening. Among them, genes AbChiA and AbChiA1 encoding for chitinase and Abexg3 and AbexgD encoding for β-1,3 glucanase, and the significantly accumulated metabolites, such as 2-hydroxy-3-phenylpropionic acid were statistically significant correlations. These findings provide an important reference for revealing the molecular biological mechanism of A. bisporus softening and provide theoretical support for improving its postharvest storage and preservation.

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转录组学和代谢组学为双孢蘑菇受到哈茨木霉侵袭后的软化机制提供了深入的见解

双孢蘑菇采后软化是其品质劣化的主要原因。然而，受哈兹木霉（T. harzianum）侵染后双孢霉软化的生理变化仍然知之甚少。本研究证实了哈兹芽孢杆菌F1在双孢酵母软化中的作用。通过上调几丁质酶、纤维素酶、β-1,3葡聚糖酶等关键水解酶促进细胞壁解体，从而加速软化。感染后2 d的转录组学和代谢组学分析表明，参与能量代谢和细胞壁代谢的途径与蘑菇软化有关。其中编码几丁质酶的AbChiA、AbChiA1基因和编码β-1,3葡聚糖酶的Abexg3、AbexgD基因与2-羟基-3-苯丙酸等显著积累的代谢物具有统计学显著相关性。这些发现为揭示双孢菇软化的分子生物学机制提供了重要参考，并为改进双孢菇采后贮藏保鲜提供了理论支持。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.