College of Life Sciences and Medicine, Key Laboratory of Plant Secondary Metabolism and Regulation of Zhejiang Province, Zhejiang Sci-Tech University, Hangzhou, China.
Zhejiang Shouxiangu Botanical Drug Institute Co., Ltd, Hangzhou, China.
Food Chem. 2024 Mar 15;436:137737. doi: 10.1016/j.foodchem.2023.137737. Epub 2023 Oct 11.
Ganoderma lingzhi is an important medicinal fungus, which is widely used as dietary supplement and for pharmaceutical industries. However, the spatial distribution and dynamic accumulation pattern of active components such as ganoderic acids (GAs) among different parts of G. lingzhi fruiting body are still unclear. In this study, desorption electrospray ionization mass spectrometry imaging (DESI-MSI) with untargeted metabolomics analysis was applied to investigate the metabolites distribution within G. lingzhi fruiting body at four different maturity stages (squaring, opening, maturation and harvesting stage). A total of 132 metabolites were characterized from G. lingzhi, including 115 triterpenoids, 11 fatty acids and other component. Most of the GAs content in the cap was significantly higher than that in the stipe, with six components such as ganoderic acid B being extremely significant. GAs in the cap was mainly present in the bottom edge of the mediostratum layer, such as ganoderic A-I and ganoderic GS-1, while in the stipe, they were mainly distributed in the shell layer and the context layer, such as ganoderic A-F. Most ganoderic acids content in both the stipe and the cap of G. lingzhi was gradually decreased with the development of G. lingzhi. The GAs in the stipe was gradually transferred from the shell layer to the content layer, while the distribution of GAs among different tissues of the cap was not significantly changed. In addition, linoleic acid, 9-HODE, 9-KODE and other fatty acids were mainly accumulated in the opening and maturing stage of the caps. This study further clarifies the spatial dynamic distribution of GAs in G. lingzhi fruiting body at four different maturity stages (squaring, opening, maturation and harvesting stage), which provides a basis for the rational utilization of the medicinal parts of G. lingzhi. Furthermore, mass spectrometry imaging combined with non-target metabolome analysis provides a powerful tool for the spatial distribution of active substances in the different regions of the medicinal edible fungi.
灵芝是一种重要的药用真菌，广泛用作膳食补充剂和制药工业。然而，灵芝子实体不同部位中活性成分（如灵芝酸（GAs））的空间分布和动态积累模式仍不清楚。在这项研究中，应用无靶向代谢组学分析的解吸电喷雾电离质谱成像（DESI-MSI）来研究灵芝子实体在四个不同成熟阶段（出芝、开口、成熟和收获阶段）内的代谢物分布。从灵芝中鉴定出 132 种代谢物，包括 115 种三萜类化合物、11 种脂肪酸和其他成分。灵芝盖中的大多数 GAs 含量明显高于菌柄，其中 6 种成分，如灵芝酸 B，极为显著。灵芝盖中的 GAs 主要存在于中皮层的底部边缘，如灵芝酸 A-I 和灵芝酸 GS-1，而在菌柄中，它们主要分布在壳层和基质层，如灵芝酸 A-F。灵芝盖和菌柄中的大多数 GAs 含量随着灵芝的发育逐渐减少。菌柄中的 GAs 逐渐从壳层转移到基质层，而灵芝盖中不同组织间 GAs 的分布没有明显变化。此外，亚油酸、9-HODE、9-KODE 等脂肪酸主要在盖的开口和成熟阶段积累。本研究进一步阐明了灵芝子实体在四个不同成熟阶段（出芝、开口、成熟和收获阶段）中 GAs 的空间动态分布，为灵芝药用部位的合理利用提供了依据。此外，质谱成像结合非靶向代谢组学分析为药用食用真菌不同部位活性物质的空间分布提供了有力工具。
