{"title":"香菇茎干褐变的基因表达分析","authors":"Jili Zhang, Yuki Tanaka, Akiko Ono, Takumi Sato, Toshiyuki Suzuki, Saya Akimoto, Yuki Tanaka, Shoko Iwami, Aya Iwamoto, Norio Tanaka, Naotake Konno, Tomohiro Suzuki","doi":"10.47371/mycosci.2024.07.003","DOIUrl":null,"url":null,"abstract":"</p><p>The mushroom <i>Lentinula edodes</i>, is consumed worldwide and has high industrial value because of its rich content of bioactive compounds such as ergothioneine and eritadenine. Currently, mainstream artificial cultivation methods for this mushroom typically use synthetic logs. However, browning of the stem’s interior (stem browning) has been observed during the cultivation in some <i>L. edodes</i> strains. Although browning does not affect the taste or other qualities of the mushroom, it gives consumers a perception of “poor quality”, and is a major challenge for producers. To identify the genes responsible for stem browning in this mushroom, we performed differential gene expression analysis during stem browning development and quantified it using real-time PCR. Our results indicated that certain oxidoreductases, such as tyrosinase and laccase, were significantly upregulated during the progression of stem browning. The results obtained in the present study provide valuable insights to address the problem of stem browning in mushroom <i>L. edodes</i>.</p>\n<p></p>","PeriodicalId":18780,"journal":{"name":"Mycoscience","volume":null,"pages":null},"PeriodicalIF":1.5000,"publicationDate":"2024-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Gene expression analysis for stem browning in the mushroom Lentinula edodes\",\"authors\":\"Jili Zhang, Yuki Tanaka, Akiko Ono, Takumi Sato, Toshiyuki Suzuki, Saya Akimoto, Yuki Tanaka, Shoko Iwami, Aya Iwamoto, Norio Tanaka, Naotake Konno, Tomohiro Suzuki\",\"doi\":\"10.47371/mycosci.2024.07.003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"</p><p>The mushroom <i>Lentinula edodes</i>, is consumed worldwide and has high industrial value because of its rich content of bioactive compounds such as ergothioneine and eritadenine. Currently, mainstream artificial cultivation methods for this mushroom typically use synthetic logs. However, browning of the stem’s interior (stem browning) has been observed during the cultivation in some <i>L. edodes</i> strains. Although browning does not affect the taste or other qualities of the mushroom, it gives consumers a perception of “poor quality”, and is a major challenge for producers. To identify the genes responsible for stem browning in this mushroom, we performed differential gene expression analysis during stem browning development and quantified it using real-time PCR. Our results indicated that certain oxidoreductases, such as tyrosinase and laccase, were significantly upregulated during the progression of stem browning. The results obtained in the present study provide valuable insights to address the problem of stem browning in mushroom <i>L. edodes</i>.</p>\\n<p></p>\",\"PeriodicalId\":18780,\"journal\":{\"name\":\"Mycoscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2024-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Mycoscience\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://doi.org/10.47371/mycosci.2024.07.003\",\"RegionNum\":4,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"MYCOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Mycoscience","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.47371/mycosci.2024.07.003","RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MYCOLOGY","Score":null,"Total":0}
Gene expression analysis for stem browning in the mushroom Lentinula edodes
The mushroom Lentinula edodes, is consumed worldwide and has high industrial value because of its rich content of bioactive compounds such as ergothioneine and eritadenine. Currently, mainstream artificial cultivation methods for this mushroom typically use synthetic logs. However, browning of the stem’s interior (stem browning) has been observed during the cultivation in some L. edodes strains. Although browning does not affect the taste or other qualities of the mushroom, it gives consumers a perception of “poor quality”, and is a major challenge for producers. To identify the genes responsible for stem browning in this mushroom, we performed differential gene expression analysis during stem browning development and quantified it using real-time PCR. Our results indicated that certain oxidoreductases, such as tyrosinase and laccase, were significantly upregulated during the progression of stem browning. The results obtained in the present study provide valuable insights to address the problem of stem browning in mushroom L. edodes.
期刊介绍:
Mycoscience is the official English-language journal of the Mycological Society of Japan and is issued bimonthly. Mycoscience publishes original research articles and reviews on various topics related to fungi including yeasts and other organisms that have traditionally been studied by mycologists. The research areas covered by Mycoscience extend from such purely scientific fields as systematics, evolution, phylogeny, morphology, ecology, physiology, biochemistry, genetics, and molecular biology, to agricultural, medical, and industrial applications. New and improved applications of well-established mycological techniques and methods are also covered.