Development of Multiple Nucleotide Polymorphism Molecular Markers for Enoki Mushroom (Flammulina filiformis) Cultivars Identification

Liu, Fei; Wang, Shihui; Jia, Dinghong; Tan, Hao; Wang, Bo; Zhao, Rui-Lin

doi:10.3390/jof9030330

Cited by 8 publications

(4 citation statements)

References 22 publications

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“…Three cultivars of F. filiformis that differ in colors, caps, and stipes were provided by the Institute of Edible Fungi (Shanghai Academy of Agricultural Sciences, Shanghai, China) and were named F1, F2, and F3, respectively. At their mature stage, three cultivars, with distinct features as outlined in Table S1 , were identified by a stipe color range that spans from light yellow (F1) to yellow (F2) and white (F3) [ 15 ]. Through the crossbreeding of F1 and F3, F2 was developed.…”

Section: Methodsmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs.

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Section: Methodsmentioning

confidence: 99%

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Song,

Sun,

et al. 2024

Foods

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“…However, traditional mushroom cultivar identification is challenging due to poor accuracy, heavy workloads, and low reproducibility. To overcome this challenge, the authors developed a method for identifying F. filiformis strains using multiple nucleotide polymorphism sequencing (MNP-seq) [ 13 ].…”

Section: Some Important Scientific Questions Related To the Edible Mu...mentioning

confidence: 99%

Edible and Medicinal Macrofungi

Zhao

2023

JoF

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Macrofungi are well known as mushrooms, which belong mostly to Basidiomycota with a few from Ascomycota, and up to now, around 40,000 species have been described. In people’s lives, macrofungi are closely related to our economic activities, especially for food and medicine. “One meat, one vegetable and one mushroom” has become a healthy and fashionable dietary structure, and the global edible mushroom production and cultivating area are steadily rising. On the other hand, a large number of mushroom species and new active components have been found, and have become one of the driving forces of innovation of drugs and health products, especially with the development of biochemistry, enzyme engineering, and genetic engineering. Thus, macrofungi in food, medicine, and other aspects have shown a broad prospect. In this Special Issue, research on new species and related molecular phylogenies, mechanisms of hyphae polar growing and basidiocarp formation, biochemistry of edible and medical mushrooms, and some important scientific questions related to the edible mushroom industry are presented, which also reflect the hot areas of common concern on edible and medicinal fungi.

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“…Transcriptomics and metabolomics have demonstrated unique advantages in uncovering the molecular mechanisms underlying the growth and development of edible and medicinal fungi [4][5][6]. The transition from mycelium growth to reproductive growth is indeed a pivotal phase in the life cycle of edible fungi, often termed the primordium period.…”

Section: Introductionmentioning

confidence: 99%

Combining Transcriptome- and Metabolome-Analyzed Differentially Expressed Genes and Differential Metabolites in Development Period of Caoyuanheimo-1 (Agaricus sp.) from Inner Mongolia, China

Wang,

Lu,

et al. 2024

Horticulturae

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Caoyuanheimo-1 (Agaricus sp.) is a delectable mushroom native to Inner Mongolia, China, belonging to the Agaricus genus and valued for both its edible and medicinal properties. Although it has been cultivated to a certain extent, the molecular mechanisms regulating its development remain poorly understood. Building on our understanding of its growth and development conditions at various stages, we conducted transcriptomic and metabolomic studies to identify the differentially expressed genes (DEGs) and metabolites throughout its growth cycle. Simultaneously, we analyzed the synthesis pathways and identified several key genes involved in the production of terpenoids, which are secondary metabolites with medicinal value widely found in mushrooms. A total of 6843 unigenes were annotated, and 449 metabolites were detected in our study. Many of these metabolites and differentially expressed genes (DEGs) are involved in the synthesis and metabolism of amino acids, such as arginine, cysteine, methionine, and other amino acids, which indicates that the genes related to amino acid metabolism may play an important role in the fruiting body development of Caoyuanheimo-1. Succinic acid also showed a significant positive correlation with the transcriptional level changes of nine genes, including laccase-1 (TRINITY_DN5510_c0_g1), fruiting body protein SC3 (TRINITY_DN3577_c0_g1), and zinc-binding dihydrogenase (TRINITY_DN2099_c0_g1), etc. Additionally, seventeen terpenoids and terpenoid-related substances were identified, comprising five terpenoid glycosides, three monoterpenoids, two diterpenoids, one sesquiterpenoid, one sesterterpenoid, two terpenoid lactones, and three triterpenoids. The expression levels of the genes related to terpenoid synthesis varied across the three developmental stages.

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Development of Multiple Nucleotide Polymorphism Molecular Markers for Enoki Mushroom (Flammulina filiformis) Cultivars Identification

Cited by 8 publications

References 22 publications

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations

Edible and Medicinal Macrofungi

Combining Transcriptome- and Metabolome-Analyzed Differentially Expressed Genes and Differential Metabolites in Development Period of Caoyuanheimo-1 (Agaricus sp.) from Inner Mongolia, China

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