Bottle Cultivation of Culinary-Medicinal Enokitake Mushroom Flammulina velutipes (W. Curt.: Fr.) Singer (Agaricomycetideae) in Nagano Prefecture (Japan)

Nishizawa, Kenichi

doi:10.1615/intjmedmushr.v8.i2.80

Cited by 1 publication

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“…The decrease in oxalic acid might reduce the content of calcium oxalate, possibly by limiting the availability of oxalic acid for chelating calcium. Most analytical studies to date that have addressed the occurrence and distribution of oxalates in land plants have focused on their possible calcium-sequestering influence in the human diet (Nakata, 2003;Nishizawa, 2006;Nakata and McConn, 2007). Calcium in its ionic form, Ca 2+ , performs critical functions in metabolism (White and Broadley, 2003), and Ca 2+ deficiency is the most common nutritional problem affecting tomato, the second largest vegetable crop worldwide (Park et al, 2005).…”

Section: Balancing Calcium and Associated Processesmentioning

confidence: 99%

Reduction of Oxalate Levels in Tomato Fruit and Consequent Metabolic Remodeling Following Overexpression of a Fungal Oxalate Decarboxylase

Chakraborty

Ghosh

et al. 2013

Plant Physiology

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The plant metabolite oxalic acid is increasingly recognized as a food toxin with negative effects on human nutrition. Decarboxylative degradation of oxalic acid is catalyzed, in a substrate-specific reaction, by oxalate decarboxylase (OXDC), forming formic acid and carbon dioxide. Attempts to date to reduce oxalic acid levels and to understand the biological significance of OXDC in crop plants have met with little success. To investigate the role of OXDC and the metabolic consequences of oxalate down-regulation in a heterotrophic, oxalic acid-accumulating fruit, we generated transgenic tomato (Solanum lycopersicum) plants expressing an OXDC (FvOXDC) from the fungus Flammulina velutipes specifically in the fruit. These E8.2-OXDC fruit showed up to a 90% reduction in oxalate content, which correlated with concomitant increases in calcium, iron, and citrate. Expression of OXDC affected neither carbon dioxide assimilation rates nor resulted in any detectable morphological differences in the transgenic plants. Comparative proteomic analysis suggested that metabolic remodeling was associated with the decrease in oxalate content in transgenic fruit. Examination of the E8.2-OXDC fruit proteome revealed that OXDC-responsive proteins involved in metabolism and stress responses represented the most substantially up-and down-regulated categories, respectively, in the transgenic fruit, compared with those of wild-type plants. Collectively, our study provides insights into OXDC-regulated metabolic networks and may provide a widely applicable strategy for enhancing crop nutritional value.

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