Zhou Qian, Gao Xusheng, Ma Junxia, Zhao Haoran, Gao Dan, Zhao Huixin
Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, School of Life Sciences, Xinjiang Normal University, Urumqi 830054, China.
Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region, College of Life and Geography Sciences, Kashi University, Kashi 844000, China.
J Fungi (Basel). 2025 Mar 6;11(3):205. doi: 10.3390/jof11030205.
, an endangered wild edible fungus, is renowned for its distinct health benefits and nutritional profile, with notable differences in the bioactive and nutritional properties between its cap and stipe. To investigate the molecular basis of these tissue-specific variations, we conducted integrative transcriptomic and metabolomic analyses. Metabolomic profiling showed that the cap is particularly rich in bioactive compounds, including sterols and alkaloids, while the stipe is abundant in essential nutrients, such as glycerophospholipids and amino acids. Transcriptomic analysis revealed a higher expression of genes involved in sterol biosynthesis (, , ) and energy metabolism (, , ) in the cap, suggesting a more active metabolic profile in this tissue. Pathway enrichment analysis highlighted tissue-specific metabolic pathways, including riboflavin metabolism, pantothenate and CoA biosynthesis, and terpenoid backbone biosynthesis, as key contributors to the unique functional properties of the cap and stipe. A detailed biosynthetic pathway network further illustrated how these pathways contribute to the production of crucial bioactive and nutritional compounds, such as sterols, alkaloids, linoleic acid derivatives, glycerophospholipids, and amino acids, in each tissue. These findings provide significant insights into the molecular mechanisms behind the health-promoting properties of the cap and the nutritional richness of the stipe, offering a theoretical foundation for utilizing in functional food development and broadening our understanding of bioactive and nutritional distribution in edible fungi.
[某种濒危野生可食用真菌]以其独特的健康益处和营养成分而闻名，其菌盖和菌柄的生物活性和营养特性存在显著差异。为了研究这些组织特异性变异的分子基础，我们进行了综合转录组学和代谢组学分析。代谢组学分析表明，菌盖特别富含生物活性化合物，包括甾醇和生物碱，而菌柄富含必需营养素，如甘油磷脂和氨基酸。转录组分析显示，菌盖中参与甾醇生物合成（[相关基因名称1]、[相关基因名称2]、[相关基因名称3]）和能量代谢（[相关基因名称4]、[相关基因名称5]、[相关基因名称6]）的基因表达较高，表明该组织的代谢谱更活跃。通路富集分析突出了组织特异性代谢通路，包括核黄素代谢、泛酸和辅酶A生物合成以及萜类骨架生物合成，是菌盖和菌柄独特功能特性的关键贡献者。详细的生物合成途径网络进一步说明了这些途径如何促进每个组织中关键生物活性和营养化合物的产生，如甾醇、生物碱亚油酸衍生物、甘油磷脂和氨基酸。这些发现为菌盖促进健康特性和菌柄营养丰富背后的分子机制提供了重要见解，为其在功能性食品开发中的利用提供了理论基础，并拓宽了我们对可食用真菌中生物活性和营养分布的理解。
