Transcriptome Reveals the Key Genes Related to the Metabolism of Volatile Sulfur-Containing Compounds in Lentinula edodes Mycelium
文献类型： 外文期刊
作者： Li, Zheng 1 ; Pan, Fei 2 ; Huang, Wen 1 ; Gao, Shuangshuang 1 ; Feng, Xi 3 ; Chang, Meijie 1 ; Chen, Lianfu 4 ; Bian, Yinbing 4 ; Tian, Wenli 2 ; Liu, Ying 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Chinese Acad Agr Sci, Inst Apicultural Res, State Key Lab Resource Insects, Beijing 100193, Peoples R China
3.San Jose State Univ, Dept Nutr Food Sci & Packaging, San Jose, CA 95192 USA
4.Huazhong Agr Univ, Inst Appl Mycol, Wuhan 430070, Peoples R China
关键词： Lentinula edodes; mycelium; sulfur compounds; RNA-seq; KEGG; molecular simulation
期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）
ISSN：
年卷期： 2024 年 13 卷 14 期
页码：
收录情况： SCI
摘要： 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 gamma-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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