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, China.
School of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China.
Microbiol Spectr. 2023 Aug 17;11(4):e0282322. doi: 10.1128/spectrum.02823-22. Epub 2023 Jun 22.
Lentinula edodes is one of the most widely cultivated edible mushrooms in the world. When cultivated in sawdust, the surface mycelium of needs a long postripening stage wherein it forms a brown film (BF) by secreting and accumulating pigments. BF formation is critical for the high quality and yield of fruiting bodies. Protein lysine acetylation (KAC) is an important post-translational modification that regulates growth and development. Previous studies have shown that deacetylase levels are significantly increased during BF formation in the postripening stage of . The aim of this study was to assess the role of protein acetylation during BF formation. To this end, we compared the acetylome of mycelia before and after BF formation using anti-acetyl antibody-based label-free quantitative proteomics. We identified 5,613 acetylation sites in 1,991 proteins, and quantitative information was available for 4,848 of these sites in 1,815 proteins. Comparative acetylome analysis showed that the modification of 699 sites increased and that of 562 sites decreased during BF formation. Bioinformatics analysis of the differentially acetylated proteins showed significant enrichment in the tricarboxylic acid (TCA) cycle and proteasome pathways. Furthermore, functional assays showed that BF formation is associated with significant changes in the activities of proteasome, citrate synthase, and isocitrate dehydrogenase. Consistent with this hypothesis, the lysine deacetylase inhibitor trichostatin (TSA) delayed autophagy and BF formation in . Taken together, KAC and autophagy play important roles in the mycelial BF formation and postripening stage of . Mycelial BF formation and postripening of affects the quality and quantity of its edible fruiting bodies. In this study, we explored the role of protein KAC in this biological process, with the aim of optimizing the cultivation and yield of .
香菇是世界上栽培最广泛的食用菌之一。在木屑中栽培时，其表面菌丝需要一个长的后熟阶段，在此阶段通过分泌和积累色素形成棕色菌膜（BF）。BF 的形成对于子实体的高质量和高产量至关重要。蛋白赖氨酸乙酰化（KAC）是一种重要的翻译后修饰，它调节着生长和发育。先前的研究表明，在香菇后熟阶段 BF 形成过程中，去乙酰化酶水平显著升高。本研究旨在评估蛋白乙酰化在 BF 形成过程中的作用。为此，我们使用基于抗乙酰化抗体的无标记定量蛋白质组学比较了 BF 形成前后香菇菌丝的乙酰组。我们在 1991 种蛋白质中鉴定了 5613 个乙酰化位点，其中 4848 个位点在 1815 种蛋白质中有定量信息。比较乙酰组分析表明，在 BF 形成过程中，有 699 个位点的修饰增加，有 562 个位点的修饰减少。对差异乙酰化蛋白的生物信息学分析表明，三羧酸（TCA）循环和蛋白酶体途径显著富集。此外，功能测定表明，BF 形成与蛋白酶体、柠檬酸合酶和异柠檬酸脱氢酶活性的显著变化有关。与这一假设一致的是，赖氨酸去乙酰化酶抑制剂曲古抑菌素（TSA）延迟了香菇中的自噬和 BF 形成。总之，KAC 和自噬在香菇菌丝 BF 形成和后熟阶段中发挥着重要作用。香菇菌丝 BF 的形成和后熟会影响其可食用子实体的质量和数量。在这项研究中，我们探讨了蛋白 KAC 在这一生物学过程中的作用，旨在优化的栽培和产量。
