Chemotaxis of <i>Caenorhabditis elegans</i> toward volatile organic compounds from <i>Stropharia rugosoannulata</i> induced by amino acids

Bian, Jing; Zhang, Haili; Meng, Shuai; Liu, Yajun

doi:10.21307/jofnem-2018-003

Cited by 7 publications

(3 citation statements)

References 25 publications

(26 reference statements)

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“…So far, several basidiomycetes such as Poria subacida and Dichomitus squalens [75], Ischnoderma resinosum [11,34], Sarcodontia setosa and Hericium erinaceus [76] have been found to be capable of producing benzaldehydes. Furthermore, the production of benzaldehyde by biotransformation of the phenylalanine supplement in the culture medium has also been reported for cultures of Bjerkandera adusta [32], P. cinnabarinus [35], Trametes suaveolens [77], Stropharia rugosoannulata [78] and Tricholoma matsutake [37].…”

Section: Aryl Compoundsmentioning

confidence: 73%

Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review

Sandes,

dos Santos,

de Jesus

et al. 2023

Fermentation

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Flavoring compounds are substances that directly influence the acceptance or rejection of a product. They are considered as essential components in the industrial sector due to their wide range of applications in different areas, such as food, cosmetics and pharmaceuticals. With the growing demand and concern of consumers for the acquisition of flavors from natural products, alternatives for the sustainable and low-cost production of such compounds becomes mandatory. Among these alternatives, biotechnological processes involving fungi are considered ecologically suitable and sustainable, as they tend to use conditions that are less harmful to the environment. The application of filamentous fungi such as basidiomycetes in biotechnological processes has been very promising, although it depends on the strain and growing conditions for obtaining bioaromas. The present review aims to compile reports on the potential of several basidiomycete fungi in the production of bioaromas using biotechnological methods. This review also includes the availability of nutrients and covers the new perspectives created with the application of agro-industrial residues as alternative cultivation substrates for these microorganisms. Thus, this is expected to consequently alleviate environmental pollution problems and enable the production of promising volatile compounds in a natural and sustainable way.

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Section: Aryl Compoundsmentioning

confidence: 73%

Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review

Sandes,

dos Santos,

de Jesus

et al. 2023

Fermentation

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“…Among the compounds, 1-hexanol, 1-octen-3-ol, benzaldehyde, and ethyl acetate were only detected in the HAD group. The higher content of benzaldehyde in the HAD group may be correlated with the lower content of phenylalanine, since the high temperature may promote the decomposition of phenylalanine into benzaldehyde [64]. Moreover, 3-octanol and undecane were detected only in the VFD group, while 2-heptanol was only detected in the NAD group.…”

Section: Volatile Componentsmentioning

confidence: 90%

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

Jiang

Zhao

Deng

et al. 2023

Foods

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This study aimed to examine the differences in the nutrients and volatile compounds of Stropharia rugoso-annulata after undergoing three different drying treatments. The fresh mushrooms were dried using hot air drying (HAD), vacuum freeze drying (VFD), and natural air drying (NAD), respectively. After that, the nutrients, volatile components, and sensory evaluation of the treated mushrooms were comparably analyzed. Nutrients analysis included proximate compositions, free amino acids, fatty acids, mineral elements, bioactive compositions, and antioxidant activity. Volatile components were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and analyzed with principal component analysis (PCA). Finally, sensory evaluation was conducted by ten volunteers for five sensory properties. The results showed that the HAD group had the highest vitamin D2 content (4.00 μg/g) and antioxidant activity. Compared with other treatments, the VFD group had higher overall nutrient contents, as well as being more preferred by consumers. Additionally, there were 79 volatile compounds identified by HS-SPME-GC-MS, while the NAD group showed the highest contents of volatile compounds (1931.75 μg/g) and volatile flavor compounds (1307.21 μg/g). PCA analysis suggested the volatile flavor compositions were different among the three groups. In summary, it is recommended that one uses VFD for obtaining higher overall nutritional values, while NAD treatment increased the production of volatile flavor components of the mushroom.

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“…Therefore, its cultivation can reduce the consumption of forest resources. Furthermore, S. rugosoannulata shows high resistance to pathogens, such as filamentous fungi and nematodes [17], which may be due to the existence of acanthocytes [18] or chemotaxis compounds [19]. Therefore, it can be inoculated with unsterilized media, which reduce the consumption of energy.…”

Section: Introductionmentioning

confidence: 99%

Whole Genome Sequence of an Edible Mushroom Stropharia rugosoannulata (Daqiugaigu)

Zhao

et al. 2022

JoF

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Stropharia rugosoannulata, also known as Daqiugaigu in China, is a well-known edible mushroom that has been widely cultivated in China in recent years. Many studies have focused on its nutrients, bioactive compounds, and lignin degradation capacity, although there are few molecular and genetic breeding studies due to the lack of genomic information. Here, we present the 47.9 Mb genome sequence of an S. rugosoannulata monokaryotic strain (A15), which has 20 contigs and an N50 of 3.64 Mb, which was obtained by a combination of Illumina and Nanopore sequencing platforms. Further analysis predicted 12,752 protein-coding genes, including 486 CAZyme-encoding genes. Phylogenetic analysis revealed a close evolutionary relationship between S. rugosoannulata and Hypholoma sublateritium, Psilocybe cyanescens, and Galerina marginata based on single-copy orthologous genes. Proteomic analysis revealed different protein expression profiles between the cap and the stipe of the S. rugosoannulata fruiting body. The proteins of the stipe associated with carbon metabolism, energy production, and stress-response-related biological processes had higher abundance, whereas proteins involved in fatty acid synthesis and mRNA splicing showed higher expression in the cap than in the stipe. The genome of S. rugosoannulata will provide valuable genetic resources not only for comparative genomic analyses and evolutionary studies among Basidiomycetes but also for alleviating the bottlenecks that restrict the molecular breeding of this edible mushroom.

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Chemotaxis of Caenorhabditis elegans toward volatile organic compounds from Stropharia rugosoannulata induced by amino acids

Cited by 7 publications

References 25 publications

Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review

Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review

The Nutrients and Volatile Compounds in Stropharia rugoso-annulata by Three Drying Treatments

Whole Genome Sequence of an Edible Mushroom Stropharia rugosoannulata (Daqiugaigu)

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