Zha Lei, Chen Mingjie, Guo Qian, Tong Zongjun, Li Zhengpeng, Yu Changxia, Yang Huanling, Zhao Yan
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
J Fungi (Basel). 2022 Aug 4;8(8):819. doi: 10.3390/jof8080819.
is difficult to store after harvest, which restricts the production and circulation of fruiting bodies. Low-temperature storage is the traditional storage method used for most edible fungi. However, undergoes autolysis at low temperatures. When fruiting bodies are stored at 15 °C (suitable temperature), achieves the best fresh-keeping effect. However, the molecular mechanism underlying the postharvest senescence of remains unclear. Based on this information, we stored fruiting bodies at 15 °C after harvest and then analyzed the texture and phenotype combined with the results of previous physiological research. Four time points (0, 24, 60, and 96 h) were selected for the comparative proteomics study of during storage at 15 °C. A variety of proteins showed differential expressions in postharvest at 15 °C. Further comparison of the gene ontology (GO) enrichment analysis and KEGG pathways performed at different sampling points revealed proteins that were significantly enriched at several time points. At the same time, we also analyzed differentially expressed proteins (DEPs) related to the RNA transport, fatty acid biosynthesis and metabolism, and amino acid biosynthesis and metabolism pathways, and discussed the molecular functions of the PAB1, RPG1, ACC1, ADH3, ADH2, ALD5, and SDH2 proteins in postharvest senescence. Our results showed that many biological processes of the postharvest senescence of changed. Most importantly, we found that most RNA transport-related proteins were down-regulated, which may lead to a decrease in related gene regulation. Our results also showed that the expression of other important proteins, such as the fatty acid metabolism related proteins increased; and changes in fatty acid composition affected the cell membrane, which may accelerate the ripening and perception of fruiting bodies. Therefore, our research provides a reference for further studies on the aging mechanism of .
收获后难以储存，这限制了子实体的生产和流通。低温储存是大多数食用菌采用的传统储存方法。然而，[此处原文缺失具体指代对象]在低温下会发生自溶。当子实体在15°C（适宜温度）下储存时，[此处原文缺失具体指代对象]能达到最佳保鲜效果。然而，[此处原文缺失具体指代对象]采后衰老的分子机制仍不清楚。基于此信息，我们在收获后将[此处原文缺失具体指代对象]子实体在15°C下储存，然后结合先前的生理研究结果分析其质地和表型。选择了四个时间点（0、24、60和96小时）进行[此处原文缺失具体指代对象]在15°C储存期间的比较蛋白质组学研究。多种蛋白质在15°C下采后的[此处原文缺失具体指代对象]中表现出差异表达。对不同采样点进行的基因本体（GO）富集分析和KEGG途径的进一步比较揭示了在几个时间点显著富集的蛋白质。同时，我们还分析了与RNA转运、脂肪酸生物合成和代谢以及氨基酸生物合成和代谢途径相关的差异表达蛋白质（DEPs），并讨论了PAB1、RPG1、ACC1、ADH3、ADH2、ALD5和SDH2蛋白在[此处原文缺失具体指代对象]采后衰老中的分子功能。我们的结果表明，[此处原文缺失具体指代对象]采后衰老的许多生物学过程发生了变化。最重要的是，我们发现大多数与RNA转运相关的蛋白质下调，这可能导致相关基因调控的减少。我们的结果还表明，其他重要蛋白质的表达，如与脂肪酸代谢相关的蛋白质增加；脂肪酸组成的变化影响细胞膜，这可能加速[此处原文缺失具体指代对象]子实体的成熟和感知。因此，我们的研究为进一步研究[此处原文缺失具体指代对象]的衰老机制提供了参考。
