Hypsizygus marmoreus is one of the most important edible fungi in Basidiomycete division and includes white and gray strains. However, very limited knowledge is known about the genomic structures and the genetic basis for the white/gray diversity of this mushroom. Here, we report the near-complete high-quality H. marmoreus genome at the chromosomal level. Comparative genomics analysis indicates that chromosome structures were relatively conserved, and variations in collinearity and chromosome number were mainly attributed by chromosome split/fusion events in Aragicales, whereas the fungi genome experienced many genomic chromosome fracture, fusion, and genomic replication events after the split of Aragicales from Basidiomycetes. Resequencing of 57 strains allows us to classify the population into four major groups and associate genetic variations with morphological features, indicating that white strains were not originated independently. We further generated genetic populations and identified a cytochrome P450 as the candidate causal gene for the melanogenesis in H. marmoreus based on bulked segregant analysis (BSA) and comparative transcriptome analysis. The high-quality H. marmoreus genome and diversity data compiled in this study provide new knowledge and resources for the molecular breeding of H. marmoreus as well as the evolution of Basidiomycete.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.jgg.2021.01.002 | DOI Listing |
Food Chem
December 2024
College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Gutian Edible Fungi Research Institute, Fujian Agriculture and Forestry University, Ningde 352200, China; Fujian Edible Fungi Industry Technology Innovation Research Institute, Fuzhou 350002, China. Electronic address:
Edible fungal fruiting bodies develop from mycelia that experienced physiological knotting, establishing a tight nutrient connection between mycelia and fruiting bodies. Despite this connection, limited research has explored this field. This study aimed to elucidate the crude polysaccharide and protein contents in mycelia and fruiting bodies of 5 main edible fungi cultivars: Flammulina velutipes, Hypsizygus marmoreus, Lyophyllum decastes etc.
View Article and Find Full Text PDFFoods
October 2024
Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Republic of Korea.
Beech mushrooms () are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms.
View Article and Find Full Text PDFMolecules
July 2024
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
has abundant proteins and is a potential source for the development of bioactive peptides. However, currently, the research on the bioactive components of mainly focuses on polysaccharides, and there is no relevant research on the preparation of bioactive peptides. In this article, an ultrasound-assisted extraction method was used to extract proteins from , and then, four peptides with different molecular weight ranges were prepared through protease hydrolysis and molecular classification.
View Article and Find Full Text PDFFoods
July 2024
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
This paper investigated the effects of steam explosion (SE) pretreatment on the structural characteristics and antioxidant activity of polysaccharides (HPS). samples were pretreated at different SE temperatures (120-200 °C) and polysaccharides were extracted using the water extraction and alcohol precipitation method. The results showed that SE pretreatment improved the extraction rate of HPS.
View Article and Find Full Text PDFFoods
April 2024
Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China.
Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in dried of different drying methods, including hot air drying (HAD), heat pump drying (HPD), heated freeze-drying (HFD), and unheated freeze-drying (UFD). A total of 116 signal peaks corresponding to 96 volatile compounds were identified, including 25 esters, 24 aldehydes, 23 alcohols, 13 ketones, 10 heterocyclic compounds, 8 carboxylic acids, 7 terpenes, 3 sulfur-containing compounds, 2 nitrogen-containing compounds, and 1 aromatic hydrocarbon. The total content of volatile compounds in dried by the four methods, from highest to lowest, was as follows: HAD, HPD, HFD, and UFD.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!