Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea.
Department of Systems Biotechnology, Konkuk University, Seoul 05029, Korea.
Int J Mol Sci. 2019 Nov 28;20(23):6007. doi: 10.3390/ijms20236007.
Beech mushrooms ( ) are largely relished for their characteristic earthy flavor, chewy-texture, and gustatory and nutritional properties in East Asian societies. Intriguingly, the aforementioned properties of beech mushroom can be subsumed under its elusive metabolome and subtle transcriptome regulating its various stages of growth and development. Herein, we carried out an integrated metabolomic and transcriptomic profiling for different sized beech mushrooms across spatial components (cap and stipe) to delineate their signature pathways. We observed that metabolite profiles and differentially expressed gene (DEGs) displayed marked synergy for specific signature pathways according to mushroom sizes. Notably, the amino acid, nucleotide, and terpenoid metabolism-related metabolites and genes were more abundant in small-sized mushrooms. On the other hand, the relative levels of carbohydrates and TCA intermediate metabolites as well as corresponding genes were linearly increased with mushroom size. However, the composition of flavor-related metabolites was varying in different sized beech mushrooms. Our study explores the signature pathways associated with growth, development, nutritional, functional and organoleptic properties of different sized beech mushrooms.
山毛榉蕈（Beech mushrooms）在东亚社会中因其特有的泥土味、耐嚼的质地以及味觉和营养价值而广受欢迎。有趣的是，山毛榉蕈的上述特性可以归结为其难以捉摸的代谢组和微妙的转录组，这些代谢组和转录组调节着其生长和发育的各个阶段。在此，我们针对不同大小的山毛榉蕈在空间成分（帽和柄）上进行了综合代谢组学和转录组学分析，以描绘其特征途径。我们观察到，根据蘑菇大小，代谢物图谱和差异表达基因（DEGs）显示出特定特征途径的显著协同作用。值得注意的是，与氨基酸、核苷酸和萜烯代谢相关的代谢物和基因在小蘑菇中更为丰富。另一方面，碳水化合物和 TCA 中间代谢物以及相应基因的相对水平随着蘑菇大小的增加呈线性增加。然而，不同大小的山毛榉蕈中风味相关代谢物的组成是不同的。我们的研究探索了与不同大小的山毛榉蕈的生长、发育、营养、功能和感官特性相关的特征途径。
