Cai Zhi-Xin, Zeng Zhi-Heng, Chen Wen-Zhi, Guo Zhong-Jie, Lu Yuan-Ping, Liao Jian-Hua, Zeng Hui, Chen Mei-Yuan
Institute of Edible Mushroom, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China.
Sci Rep. 2025 Mar 28;15(1):10798. doi: 10.1038/s41598-025-95714-3.
Agaricus bisporus is a widely cultivated edible fungus globally. However, the mechanisms underlying the differences in flavor and nutritional traits between wild-type (W) and cultivated-type (C) strains remain unclear, which hinders the artificial breeding of high-quality varieties. This study systematically revealed, for the first time, the molecular and metabolic basis of flavor divergence between wild and cultivated A. bisporus by integrating transcriptomics and metabolomics. A total of 43 strains (23 wild-type and 20 cultivated-type) were analyzed using high-throughput sequencing and liquid chromatography-tandem mass spectrometry (LC-MS/MS) to dissect differences in gene expression and metabolite profiles. Results showed that although total protein and amino acid contents exhibited no significant differences, transcriptomic analysis identified significant upregulation of AGABI2DRAFT_188981 and AGABI2DRAFT_191000 (genes associated with high-affinity methionine permease MUP1) in cultivated strains, suggesting their indirect regulation of flavor formation via methionine metabolism. Metabolomic analysis further revealed a marked increase in uridine levels in cultivated strains (3.2-fold higher than wild-type, p < 0.01), indicating potential medicinal value, while wild strains were enriched with flavor precursors such as fumaric acid and isoleucine (fold change ≥ 2.5). In contrast, cultivated strains accumulated metabolites like 2-hydroxybutyric acid and α-ketoglutarate (VIP > 1.5). This study pioneered the construction of a gene-metabolite correlation network, identifying a strong positive correlation between AGABI2DRAFT_191352 (6-phosphofructokinase) and 2-hydroxybutyric acid (r = 0.82), highlighting the regulatory role of glycolytic flux in flavor metabolism. These findings not only elucidate the impact of artificial cultivation on metabolic reprogramming in A. bisporus but also provide critical molecular targets for targeted breeding of strains with enhanced flavor and nutritional value, offering practical significance for advancing the edible fungi industry.
双孢蘑菇是全球广泛栽培的食用真菌。然而，野生型（W）和栽培型（C）菌株在风味和营养特性上存在差异的潜在机制仍不清楚，这阻碍了优质品种的人工育种。本研究首次通过整合转录组学和代谢组学，系统地揭示了野生和栽培双孢蘑菇之间风味差异的分子和代谢基础。使用高通量测序和液相色谱-串联质谱（LC-MS/MS）分析了总共43个菌株（23个野生型和20个栽培型），以剖析基因表达和代谢物谱的差异。结果表明，虽然总蛋白和氨基酸含量没有显著差异，但转录组分析发现栽培菌株中AGABI2DRAFT_188981和AGABI2DRAFT_191000（与高亲和力甲硫氨酸通透酶MUP1相关的基因）显著上调，表明它们通过甲硫氨酸代谢间接调节风味形成。代谢组学分析进一步揭示，栽培菌株中尿苷水平显著增加（比野生型高3.2倍，p < 0.01），表明其潜在的药用价值，而野生菌株富含富马酸和异亮氨酸等风味前体（变化倍数≥2.5）。相比之下，栽培菌株积累了2-羟基丁酸和α-酮戊二酸等代谢物（VIP > 1.5）。本研究率先构建了基因-代谢物相关网络，确定了AGABI2DRAFT_191352（6-磷酸果糖激酶）与2-羟基丁酸之间存在强正相关（r = 0.82），突出了糖酵解通量在风味代谢中的调节作用。这些发现不仅阐明了人工栽培对双孢蘑菇代谢重编程的影响，还为定向培育风味和营养价值增强的菌株提供了关键的分子靶点，对推动食用菌产业具有实际意义。
