AI Article Synopsis
- Shiitake mushrooms are the second largest edible fungus globally, known for their unique aroma primarily from the compound lenthionine.
- Research indicates that citric acid can enhance lenthionine synthesis, with optimal results found at a concentration of 300 μM over 15 days, and further refined conditions yielding 406 μM/L over 15.6 days, resulting in a lenthionine content of 130 μg/g.
- Key enzymes in lenthionine production, γ-glutamyl transpeptidase (LEGGT) and cystine sulfoxide lyase (LECSL), showed increased expression with citric acid treatment, while silencing these genes significantly reduced lenthion
Article Abstract
Shiitake mushroom, , is the second largest edible fungus in the world, with a characteristic aroma. 1,2,3,5,6-pentathioheterocycloheptane, commonly known as lenthionine, is the main source of this aroma. Lenthionine has high commercial value, and if we explore the possible induction mechanism of citric acid in lenthionine synthesis, we can provide a reference for the effective application of citric acid as an inducer. In this paper, the single-factor treatment of with variable citric acid concentration and treatment duration showed that the best citric acid concentration for was 300 μM, and the best treatment duration was 15 days. Additionally, the optimal design conditions were obtained using the response surface method (RSM); the treatment concentration was 406 μM/L, the treatment duration was 15.6 days, and the lenthionine content was 130 μg/g. γ-Glutamyl transpeptidase (LEGGT) and cystine sulfoxide lyase (LECSL) are the key enzymes involved in the biosynthesis of lanthionine. The expression levels of LEGGT and LECSL genes increased significantly under citric acid treatment. Additionally, the lenthionine content of the silenced strains of LEGGT and LECSL was significantly decreased.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777562 | PMC |
| http://dx.doi.org/10.3390/foods11244110 | DOI Listing |
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