Zhang Jili, Tanaka Yuki, Ono Akiko, Sato Takumi, Suzuki Toshiyuki, Akimoto Saya, Tanaka Yuki, Iwami Shoko, Iwamoto Aya, Tanaka Norio, Konno Naotake, Suzuki Tomohiro
a Center for Bioscience Research and Education, Utsunomiya University.
Present address: Faculty of Food and Agricultural Sciences, Fukushima University.
Mycoscience. 2024 Sep 3;65(5):253-259. doi: 10.47371/mycosci.2024.07.003. eCollection 2024.
The mushroom is consumed worldwide and has high industrial value because of its rich content of bioactive compounds such as ergothioneine and eritadenine. Currently, mainstream artificial cultivation methods for this mushroom typically use synthetic logs. However, browning of the stem's interior (stem browning) has been observed during the cultivation in some strains. Although browning does not affect the taste or other qualities of the mushroom, it gives consumers a perception of "poor quality", and is a major challenge for producers. To identify the genes responsible for stem browning in this mushroom, we performed differential gene expression analysis during stem browning development and quantified it using real-time PCR. Our results indicated that certain oxidoreductases, such as tyrosinase and laccase, were significantly upregulated during the progression of stem browning. The results obtained in the present study provide valuable insights to address the problem of stem browning in mushroom .
这种蘑菇在全球范围内都有食用，并且由于其富含麦角硫因和香菇嘌呤等生物活性化合物而具有很高的工业价值。目前，这种蘑菇的主流人工栽培方法通常使用合成原木。然而，在某些菌株的栽培过程中，观察到茎内部出现褐变（茎褐变）。虽然褐变不影响蘑菇的口感或其他品质，但它会给消费者一种“质量差”的感觉，并且是生产者面临的一个重大挑战。为了鉴定这种蘑菇中导致茎褐变的基因，我们在茎褐变过程中进行了差异基因表达分析，并使用实时PCR对其进行了定量。我们的结果表明，某些氧化还原酶，如酪氨酸酶和漆酶，在茎褐变过程中显著上调。本研究获得的结果为解决蘑菇茎褐变问题提供了有价值的见解。
