Liang Lidan, Zhang Peijin, Lu Jiayan, Han Wenjin, Ren Pengfei, Lan Yufei, Wang Qingji, Li Zhuang, Meng Li
College of Plant Protection, Shandong Agricultural University, Tai'an 271018, China.
State Key Laboratory of Nutrient Use and Management, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
J Fungi (Basel). 2025 Aug 8;11(8):586. doi: 10.3390/jof11080586.
, a common edible mushroom, is prized for its exceptional taste and rich nutritional composition. The concentrations of amino acids and polysaccharides in the fruiting body exhibited a dynamic increase throughout development, reaching their highest levels in the maturation stages, with values of 45,107.39 μg/g and 13.66 mg/g, respectively. Integrated metabolomic and transcriptomic analyses uncovered dynamic metabolites changing during the transition from vegetative growth to reproductive development. Several differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) were identified, associated with secondary metabolite, amino acid, and carbohydrate metabolism. The shift in metabolites was linked to key nutrient synthesis, explaining the abundant production of amino acids and polysaccharides at maturity. Our results provide novel insights into the developmental biology of , demonstrating that this mushroom is a valuable source of bioactive compounds and contributing to the optimization of cultivation strategies, as well as improving research into its application as a functional food and nutraceutical source.
[具体蘑菇名称]是一种常见的可食用蘑菇，因其独特的口感和丰富的营养成分而备受推崇。子实体中氨基酸和多糖的浓度在整个发育过程中呈现动态增加，在成熟阶段达到最高水平，分别为45,107.39μg/g和13.66mg/g。综合代谢组学和转录组学分析揭示了从营养生长向生殖发育转变过程中动态变化的代谢物。鉴定出了几个差异表达基因（DEGs）和差异积累代谢物（DAMs），它们与次生代谢物、氨基酸和碳水化合物代谢有关。代谢物的变化与关键营养物质的合成有关，解释了成熟时氨基酸和多糖的大量产生。我们的结果为[具体蘑菇名称]的发育生物学提供了新的见解，表明这种蘑菇是生物活性化合物的宝贵来源，有助于优化栽培策略，并促进其作为功能性食品和营养保健品来源的应用研究。
