Wang Gangzheng, Chen Xianglian, Zhang Chenghua, Li Min, Sun Chengyuan, Zhan Ning, Huang Xueshuang, Li Taihui, Deng Wangqiu
Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China.
Hunan Provincial Key Laboratory for Synthetic Biology of Traditional Chinese Medicine, Hunan University of Medicine, Huaihua, China.
Front Microbiol. 2021 Oct 8;12:746141. doi: 10.3389/fmicb.2021.746141. eCollection 2021.
Melatonin, a bioactive compound and an important signaling molecule produced in plants and animals, is involved in many biological processes. However, its function and synthetic pathways in fungi are poorly understood. Here, the samples from , a highly valued edible fungus with functional food properties, were collected under different experimental conditions to quantify the levels of melatonin and its intermediates. The results showed that the intracellular melatonin content was markedly improved by Congo red (CR), cold, and heat stresses; the levels of intracellular melatonin and its intermediates increased at the primordial (P) and fruiting body (FB) stages. However, the levels of most intermediates exhibited a notable decrease under CR stress. Several genes related to melatonin synthesis, excluding (aromatic-L-amino-acid decarboxylase), were markedly upregulated at an early stage of CR stress but downregulated later. Compared to the mycelial stage, those genes were significantly upregulated at the P and FB stages. Additionally, exogenous melatonin promoted resistance to several abiotic stressors and P formation in . This study is the first to report melatonin biosynthesis pathway in macro-fungi. Our results should help in studying the diversity of melatonin function and melatonin-synthesis pathways and provide a new viewpoint for melatonin applications in the edible-medicinal fungus.
褪黑素是一种生物活性化合物，也是动植物体内产生的重要信号分子，参与许多生物过程。然而，其在真菌中的功能和合成途径却鲜为人知。在此，从一种具有功能性食品特性的珍贵食用菌[此处原文缺失具体菌名]采集样本，在不同实验条件下对褪黑素及其中间体水平进行定量分析。结果表明，刚果红（CR）、冷胁迫和热胁迫均显著提高了细胞内褪黑素含量；细胞内褪黑素及其中间体水平在原基（P）期和子实体（FB）期有所增加。然而，在CR胁迫下，大多数中间体水平显著下降。除[此处原文缺失具体基因名]（芳香族L-氨基酸脱羧酶）外，几个与褪黑素合成相关的基因在CR胁迫早期显著上调，但随后下调。与菌丝体阶段相比，这些基因在P期和FB期显著上调。此外，外源褪黑素增强了[此处原文缺失具体菌名]对几种非生物胁迫的抗性并促进了原基形成。本研究首次报道了大型真菌中的褪黑素生物合成途径。我们的研究结果应有助于研究褪黑素功能的多样性和褪黑素合成途径，并为褪黑素在食药用真菌中的应用提供新的视角。
