PDF(Pubmed)
Abstract：
Lentinula edodes (L. edodes) is a globally popular edible mushroom because of its characteristic sulfur-containing flavor compounds. However, the formation of the volatile sulfur-containing compounds in the mycelium of L. edodes has not been studied. We found that there were also sulfur-containing aroma compounds in the mycelium of L. edodes, and the content and composition varied at different stages of mycelial growth and development. The γ-glutamyl-transpeptidase (GGT) and cysteine sulfoxide lyase (C-S lyase) related to the generation of sulfur compounds showed the highest activities in the 15-day sample. Candidate genes for the metabolism of volatile sulfur compounds in mycelium were screened using transcriptome analysis, including encoding the GGT enzyme, C-S lyase, fatty acid oxidase, HSP20, and P450 genes. The expression patterns of Leggt3 and Leccsl3 genes were consistent with the measured activities of GGT and C-S lyase during the cultivation of mycelium and molecular dynamics simulations showed that they could stably bind to the substrate. Our findings provide insights into the formation of sulfur-containing flavor compounds in L. edodes. The mycelium of L. edodes is suggested for use as material for the production of sulfur-containing flavor compounds.
摘要：
香菇（L.edodes）是一种全球流行的食用蘑菇，因为其特有的含硫风味化合物。然而,尚未研究L.edodes菌丝体中挥发性含硫化合物的形成。我们发现，在香菇菌丝体中也有含硫的芳香化合物，在菌丝生长发育的不同阶段，其含量和组成也有所不同。与硫化合物生成相关的γ-谷氨酰转肽酶（GGT）和半胱氨酸亚砜裂解酶（C-S裂解酶）在15天的样品中显示出最高的活性。使用转录组分析筛选菌丝体中挥发性硫化合物代谢的候选基因，包括编码GGT酶，C-S裂解酶,脂肪酸氧化酶,HSP20和P450基因。Leggt3和Leccsl3基因的表达模式与菌丝体培养过程中测得的GGT和C-S裂解酶活性一致，分子动力学模拟表明它们可以稳定地与底物结合。我们的发现提供了有关香菇中含硫风味化合物形成的见解。建议将L.edodes的菌丝体用作生产含硫风味化合物的材料。
