(shiitake mushrooms) is heavily affected by the infection of , causing yield loss and decreases quality in shiitake mushrooms. The selection and breeding of fungal-resistant species are an important approach to protecting from infection. Herein, a highly resistant strain (Y3334) and a susceptible strain (Y55) were obtained by using a resistance evaluation test. Transcriptome analyses and qRT-PCR detection showed that the expression level of () was strongly induced in response to infection in the resistant Y3334. Then, silenced and -overexpression transformants were obtained. Overexpression of resulted in resistance to . Compared with the parent strain Y3334, silenced transformants had reduced resistance relative to Additionally, the TLP1 protein (Y3334) exhibited significant antifungal activity against . These findings suggest that overexpression of is a major mechanism for the resistance of to The molecular basis provides a theoretical basis for the breeding of resistant strains and can eventually contribute to the mushroom cultivation industry and human health.
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http://dx.doi.org/10.3390/life11080863 | DOI Listing |
Mycobiology
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 PDFMolecules
December 2024
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
C-S lyase is a crucial enzyme responsible for the formation of sulfur-containing flavor compounds in . We investigated the involvement of C-S lyase in the synthesis of ergothioneine (EGT) in , a high-producing edible mushroom. Through experimental and computational approaches, we identified 2, a C-S lyase, as a key enzyme involved in EGT synthesis in .
View Article and Find Full Text PDFFood Chem
March 2025
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China. Electronic address:
The waste Lentinus edodes stalks from Lentinus edodes processing were used as raw materials by the steam explosion to prepare modified Lentinus edodes stalks dietary fiber and combined with tea polyphenols to form the SE-DF-tea polyphenols complex (SE-DF-TPC). The SE-DF-tea polyphenols mixture (SE-DF-TPM) was prepared according to the complex's optimal adsorption conditions. Fluorescence microscopy, Fourier transform infrared spectroscopy, particle size measurement, thermogravimetric analysis, and X-ray diffraction were used to analyze its structure, and the thermal stability of the complex and its adsorption capacity for lipids, cholesterol, and cholates were studied.
View Article and Find Full Text PDFFood Chem
March 2025
Department of Food Science and Biotechnology, Ewha Womans University, Seoul 03760, South Korea. Electronic address:
Shiitake mushrooms (Lentinula edodes) are a rich source of ergosterol, which can be converted into vitamin D, a valuable nutrient for human health. This study evaluated the enhancement of vitamin D in shiitake-mushroom powders using intense pulsed light (IPL). The initial vitamin D content of the sample was 4.
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