We cloned a gene for the iron sulfur protein (Ip) subunit from an edible mushroom, Lentinula edodes, and introduced a point mutation that confers carboxin resistance into it. The mutant gene successfully transformed L. edodes with high efficiency (9 transformants/2.5 microg vector DNA). Restriction enzyme-mediated integration (REMI) increased the transformation efficiency by about two-fold.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1271/bbb.67.2006 | DOI Listing |
J Fungi (Basel)
January 2025
Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Bldg. 5, 90128 Palermo, Italy.
Owing to their nutritional, culinary, and nutraceutical, mushrooms are worldwide consumed and appreciated. Moreover, many of these mushrooms are also known as medicinal mushrooms since they possess several pharmacological properties attributable to a huge number of bioactive compounds derived from their sporophores. Several studies are available in the literature about in vitro and in vivo mechanisms of actions of such bioactive compounds.
View Article and Find Full Text PDFMycobiology
December 2024
Forest Microbiology and Application Division, Department of Forest Bioresources, National Institute of Forest Science, Suwon, Republic of Korea.
The cultivation period of shiitake () is approximately 120-150 d, which is longer than that of other edible mushrooms. The development of fruiting bodies in shiitake is affected by light exposure. In this study, we investigated the effects of blue light on the production and ergothioneine contents of shiitake mushrooms.
View Article and Find Full Text PDFJ Food Sci
January 2025
Key Laboratory of Agro-food Quality and Safety of Ministry of Agriculture and Rural Affairs, Institute of Agricultural Quality Standard and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
This study applied program temperature-controlled drying (PTCD) to optimize the hot-air drying process for shiitake mushrooms, adjusting the drying temperature based on activity changes of γ-glutamyl transpeptidase (γ-GTase) and cysteine sulfoxide lyase (C-S lyase). Compared with constant temperature drying, PTCD (ST_75 and ST_150) significantly enhanced the umami and aroma profiles and sulfur compounds, increasing the levels of key flavor compounds such as glutamic acid and 5'-GMP. Moreover, PTCD improved rehydration capacity (515.
View Article and Find Full Text PDFFor Omphalotus japonicus, the coloring molecule was found and characterized using a simple method of identification with a color reaction. The compound that chang color under basic conditions was isolated from a methanolic extract of O. japonicus by liquid-liquid extraction.
View Article and Find Full Text PDFPeptide-Ca chelates are innovative calcium supplements. possesses nutritional advantages for preparing calcium-binding peptides (CBPs), although there are limited studies on this subject. Therefore, this paper investigated the optimal condition for preparing CBPs and peptide-calcium chelates (LP-Ca), along with analyzing their microstructure, calcium-binding mechanisms, stability, and calcium transporting efficacy.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!