Truffle Research in the Post-Genomics Era

Balestrini, Raffaella; Mello, Antonietta

doi:10.1007/s12161-014-0064-8

Cited by 10 publications

(4 citation statements)

References 69 publications

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“…[1] The ascocarps of truffles can emit a unique and seductive aroma, making truffles highly priced in the international food market. [2,3] In the past several decades, most studies have focused on understanding truffle biology by using 'omics' tools, [4][5][6][7] the identification of volatile organic aromas, [8 -14] and the cultivation of several commercial truffle species such as T. melanosporum, T. magnatum, T. aestivum, and T. borchii. [15 -17] In China, researchers have focused mostly on the taxonomy, resources and ecology of truffles.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Liang

Qiao

et al. 2019

Chemistry & Biodiversity

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Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is both an important export and widely distributed across China. Many existing studies on truffles focus on analyzing their taxonomy, population genetics, volatile organic compounds and artificial cultivation of the truffles, while little information is available about their nutrient composition and pharmacological activity, especially the relationship between chemical composition in ascocarps and their geographic distributions. This study presents a comprehensive investigation of the chemical composition of T. indicum, including free sugars, fatty acids, organic acids, phenolic acids, flavonoids, and polysaccharides, and tracks the antioxidant activity of T. indicum ascocarps collected from five geographical regions of four provinces in P. R. China: Hebei, Tibet, Yunnan, and Liaoning province. Our results showed that T. indicum collected from Qujing, Yunnan province, possessed the highest amount of free sugars (23.67 mg/g dw), total flavonoids (2.31 mg/g dw), total phenolics (4.46 mg/g dw) and the highest DPPH and ABTS radical‐scavenging activities. The amount of water‐soluble polysaccharides was the highest (115.24 mg/g dw) in ascocarps from Tibet, the total organic acids was the highest (22.073 mg/g dw) in ascocarps from Gongshan, and polyunsaturated fatty acids were most abundant in those from Hebei province. This study reveals that the quantity of chemical compounds in T. indicum varies by geographical origin. Detecting differences in chemical composition may provide important data for understanding the relationship between environmental factors and truffle formation, as well as quality evaluation of the commercial species T. indicum throughout China.

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Section: Introductionmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Liang

Qiao

et al. 2019

Chemistry & Biodiversity

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“…In recent years, studies on environmental adaptations of non-model species have increased, with molecular insights made possible by novel comprehensive techniques available for data analysis. Molecular markers that have been most widely used to distinguish the prized Tuber species include PCR-RFLP, species-specific primers, barcoding and phylogeny of the internal transcribed spacer (ITS), and the β-tubulin gene [17,[35][36][37]. These methods were very useful to detect genetic differences inside a species [38], offering also information about the geographical origin [16].…”

Section: Discussionmentioning

confidence: 99%

Tuberomics: a molecular profiling for the adaption of edible fungi (Tuber magnatum Pico) to different natural environments

et al. 2020

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Background: Truffles are symbiotic fungi that develop underground in association with plant roots, forming ectomycorrhizae. They are primarily known for the organoleptic qualities of their hypogeous fruiting bodies. Primarily, Tuber magnatum Pico is a greatly appreciated truffle species mainly distributed in Italy and Balkans. Its price and features are mostly depending on its geographical origin. However, the genetic variation within T. magnatum has been only partially investigated as well as its adaptation to several environments. Results: Here, we applied an integrated omic strategy to T. magnatum fruiting bodies collected during several seasons from three different areas located in the North, Center and South of Italy, with the aim to distinguish them according to molecular and biochemical traits and to verify the impact of several environments on these properties. With the proteomic approach based on two-dimensional electrophoresis (2-DE) followed by mass spectrometry, we were able to identify proteins specifically linked to the sample origin. We further associated the proteomic results to an RNA-seq profiling, which confirmed the possibility to differentiate samples according to their source and provided a basis for the detailed analysis of genes involved in sulfur metabolism. Finally, geographical specificities were associated with the set of volatile compounds produced by the fruiting bodies, as quantitatively and qualitatively determined through proton transfer reaction-mass spectrometry (PTR-MS) and gas-chromatographymass spectrometry (GC-MS). In particular, a partial least squares-discriminant analysis (PLS-DA) model built from the latter data was able to return high confidence predictions of sample source. Conclusions: Results provide a characterization of white fruiting bodies by a wide range of different molecules, suggesting the role for specific compounds in the responses and adaptation to distinct environments.

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“…2. The genome sequence of the T. melanosporum black truffle fruiting body suggests that truffles possess all the genes needed to synthesize the key constituents of the truffle aroma (Martin et al 2010), and the Post-Genomics Era has been open to truffle research (Balestrini and Mello 2014;Kües and Martin 2011). Recently, the genomewide transcriptome studies have unraveled several developmental and metabolic pathways regulated by symbiosis and fruiting body formation, as well as environmental factors (Amicucci et al 2011;Bolchi et al 2011;Ceccaroli et al 2011;Montanini et al 2011;Zampieri et al 2011).…”

Section: Conclusion and Future Prospectsmentioning

confidence: 99%

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Tang

Liu

2015

Appl Microbiol Biotechnol

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Truffle (Tuber spp.), also known as "underground gold," is popular in various cuisines because of its unique and characteristic aroma. Currently, truffle fruiting bodies are mostly obtained from nature and semi-artificial cultivation. However, the former source is scarce, and the latter is time-consuming, usually taking 4 to 12 years before harvest of the fruiting body. The truffle submerged fermentation process was first developed in Tang's lab as an alternative to its fruiting bodies. To the best of our knowledge, most reports of truffle submerged fermentation come from Tang's group. This review examines the current state of the truffle submerged fermentation process. First, the strategy to optimize the truffle submerged fermentation process is summarized; the final conditions yielded not only the highest reported truffle biomass but also the highest production of extracellular and intracellular polysaccharides. Second, the comparison of metabolites produced by truffle fermentation and fruiting bodies is presented, and the former were superior to the latter. Third, metabolites (i.e., volatile organic compounds, equivalent umami concentration, and sterol) derived from truffle fermentation could be regulated by fermentation process optimization. These findings indicated that submerged fermentation of truffles can be used for commercial production of biomass and metabolites as a promising alternative to generating its fruiting bodies in bioreactor.

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Truffle Research in the Post-Genomics Era

Cited by 10 publications

References 69 publications

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Tuberomics: a molecular profiling for the adaption of edible fungi (Tuber magnatum Pico) to different natural environments

Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

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