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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.v19.i2.100
pages 179-189

Mechanism of Glucose Regulates the Fruiting Body Formation in the Beech Culinary-Medicinal Mushroom, Hypsizygus marmoreus (Agaricomycetes)

Jin-Jing Zhang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China; College of Life Sciences, Nanjing Agricultural University, Nanjing, China
Hui Chen
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China
Min-Ying Xie
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China; College of Life Sciences, Nanjing Agricultural University, Nanjing, China
Ming-Jie Chen
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China
Hai-Bo Hao
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China; College of Life Sciences, Nanjing Agricultural University, Nanjing, China
Hong Wang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China
Zhi-Yong Feng
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Agricultural Genetics and Breeding, Ministry of Agriculture, National Engineering Research Center for Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai, China; College of Life Sciences, Nanjing Agricultural University, Nanjing, China

RESUMO

To understand the fruiting process of Hypsizygus marmoreus, a synthetic liquid medium (SLM) was optimized to induce fruiting body initiation. Dependent on the SLM, the effect of a monofactor (glucose) on the fruiting bodies of H. marmoreus was studied at different concentrations (10 and 40 g/L). Primordia appeared approximately 10 days earlier in low-glucose media (LGM) than in high-glucose media (HGM), whereas mature fruiting bodies formed on mushrooms approximately 7 days earlier and more primordia developed into mature fruiting bodies when cultured in HGM. In addition, the morphogenesis of the primordia was clustered in HGM, which was different than what was observed in LGM. Furthermore, differentially expressed genes (DEGs) that encoded various proteins involved in cell structure, general metabolism, signal transduction, and transcription and translation were analyzed by transcriptome sequencing. Six DEGs were detected by quantitative reverse-transcriptase polymerase chain reaction, and the results were consistent with the altered patterns of gene expression revealed by the transcriptome. This study not only identifies new candidate genes involved in the development of H. marmoreus but also provides a new research platform for studying the development of other edible mushrooms.


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