Tang Li Hua, Tan Qi, Bao Da Peng, Zhang Xue Hong, Jian Hua Hua, Li Yan, Yang Rui Heng, Wang Ying
National Engineering Research Centre of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.
National Engineering Research Centre of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
Biomed Res Int. 2016;2016:5837293. doi: 10.1155/2016/5837293. Epub 2016 Oct 27.
Light-induced brown film (BF) formation by the vegetative mycelium of is important for ensuring the quantity and quality of this edible mushroom. Nevertheless, the molecular mechanism underlying this phenotype is still unclear. In this study, a comparative proteomic analysis of mycelial BF formation in was performed. Seventy-three protein spots with at least a twofold difference in abundance on two-dimensional electrophoresis (2DE) maps were observed, and 52 of them were successfully identified by matrix-assisted laser desorption/ionization tandem time-of-flight mass spectrometry (MALDI-TOF/TOF/MS). These proteins were classified into the following functional categories: small molecule metabolic processes (39%), response to oxidative stress (5%), and organic substance catabolic processes (5%), followed by oxidation-reduction processes (3%), single-organism catabolic processes (3%), positive regulation of protein complex assembly (3%), and protein metabolic processes (3%). Interestingly, four of the proteins that were upregulated in response to light exposure were nucleoside diphosphate kinases. To our knowledge, this is the first proteomic analysis of the mechanism of BF formation in . Our data will provide a foundation for future detailed investigations of the proteins linked to BF formation.
食用菌菌丝体光诱导形成褐色菌膜（BF）对于确保这种食用菌的产量和品质至关重要。然而，这种表型背后的分子机制仍不清楚。在本研究中，对食用菌菌丝体BF形成进行了比较蛋白质组学分析。在二维电泳（2DE）图谱上观察到73个丰度至少有两倍差异的蛋白点，其中52个通过基质辅助激光解吸/电离串联飞行时间质谱（MALDI-TOF/TOF/MS）成功鉴定。这些蛋白质被分为以下功能类别：小分子代谢过程（39%）、对氧化应激的反应（5%）、有机物质分解代谢过程（5%），其次是氧化还原过程（3%）、单细胞分解代谢过程（3%）、蛋白质复合体组装的正调控（3%）和蛋白质代谢过程（3%）。有趣的是，响应光照而上调的蛋白质中有四个是核苷二磷酸激酶。据我们所知，这是对食用菌BF形成机制的首次蛋白质组学分析。我们的数据将为未来详细研究与BF形成相关的蛋白质提供基础。
