Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus.
Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus.
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DOI：
10.1371/journal.pone.0255765
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发表时间：
2022
期刊：
影响因子：
3.7
通讯作者：
Zeng H
中科院分区：
文献类型：
--
作者：
Cai ZX;Chen MY;Lu YP;Guo ZJ;Zeng ZH;Liao JH;Zeng H
双孢菇在世界市场上被广泛消费。蘑菇表面易褐变是影响消费者购买的最直观因素之一。经过多年的研究，对褐变机理有了一定的认识。目前，人们主要通过改进保鲜方法来减缓蘑菇的褐变。此外，育种也是一种可靠的方式。在生产实践中，我们鉴定了一些抗褐变品种，并选择了一个抗褐变品种与一个普通品种进行比较，以揭示其抗性机理。利用转录组学和代谢组学，分别揭示了基因表达和代谢物水平的差异。结果表明，AbPPO4、AbPPO3和AbPPO2等差异表达基因参与了褐变的多种途径。AbPPO的表达在双孢菇褐变过程中起着重要作用，多个PPO家族成员参与了褐变的调控。然而，抗褐变能力不能仅通过ABPPO的表达水平来判断。对于代谢组学来说，不同的代谢物大多是有机酸。这些有机酸在抗褐变品种(BT)中的含量高于易褐变品种(BS)，尽管这两种有机酸的含量差异很大。反之，BS的海藻糖含量显著高于Bt。较高的有机酸浓度降低了pH值，进一步抑制了PPO活性。此外，BS中海藻糖含量较高，可能对维持PPO活性有一定作用。BS和Bt抗褐变能力的差异主要是由于PPO的不同调控机制所致。
Agaricus bisporus is widely consumed on the world market. The easy browning of mushroom surface is one of the most intuitive factors affecting consumer purchase. A certain cognition on browning mechanism has been made after years of research. At present, people slow down the browning of mushrooms mainly by improving preservation methods. In addition, breeding is also a reliable way. In the production practice, we have identified some browning-resistant varieties, and we selected a browning-resistant variety to compare with an ordinary variety to reveal the resistance mechanism. Using transcriptomics and metabolomics, the differences in gene expression and metabolite levels were revealed, respectively. The results showed that differentially expressed genes (DEGs) like AbPPO4, AbPPO3 and AbPPO2 were differently expressed and these DEGs were involved in many pathways related to browning. The expression of AbPPO expression play an important role in the browning of A. bisporus and multiple PPO family members are involved in the regulation of browning. However, the resistance to browning cannot be judged only by the expression level of AbPPOs. For metabolomics, most of the different metabolites were organic acids. These organic acids had a higher level in anti-browning (BT) than easy-browning varieties (BS), although the profile was very heterogeneous. On the contrary, the content of trehalose in BS was significantly higher than that in BT. Higher organic acids decreased pH and further inhibited PPO activity. In addition, the BS had a higher content of trehalose, which might play roles in maintaining PPO activity. The difference of browning resistance between BS and BT is mainly due to the differential regulation mechanism of PPO.