Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates.
Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates.
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不同栽培基质酶促反应对香菇关键香气挥发物生成的影响
DOI：
10.1002/fsn3.2198
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发表时间：
2021-04
影响因子：
3.9
通讯作者：
Yang Y
中科院分区：
文献类型：
--
作者：
Li W;Chen WC;Wang JB;Feng J;Wu D;Zhang Z;Zhang JS;Yang Y
香气是影响香菇性状和品质的重要因素。根据反应途径的不同，主要香气代谢物（硫和八碳挥发物）的形成可分为酶促反应和非酶促反应。香菇的香气挥发物是在香菇生长过程中，通过各种合成酶的生物催化活性，由前体产生的。了解香菇主要香气代谢物及其合酶之间的具体关系是提高香菇品质的关键。同时，为了减少森林砍伐和农田农副产品的焚烧，农副产品已被应用于香菇种植。然而，如何进一步提高利用农业废弃物栽培香菇的香气挥发物的产量仍然是一个挑战。为进一步了解香菇挥发物的酶促生物合成过程，筛选能促进香菇挥发物产生的农业副产物，还需进一步阐明香菇挥发物产生的机理。本研究研究了参与挥发物代谢的关键合成酶的活性和基因表达水平、关键香气挥发物的含量以及相关合成酶、挥发物和培养底物（CS）之间的相关性。通过偏最小二乘（PLS）回归分析建立了用于可视化合成酶、挥发物和CSs之间联系的网络模型。3种相关合成酶与酶基因表达的相关系数较高，多种合成酶的联合作用促进了挥发物的产生。PLS分析表明，玉米芯和玉米粉与挥发物的产生和合成酶基因表达的关系更大，可以作为风味促进物质添加到CSs中。20%玉米粉复合CS梯度培养的香菇主要香气挥发物富集显著。本文对香菇挥发物的酶促生物合成、促进香菇挥发物产生的农副产物以及香菇挥发物产生的机理进行了研究。
Aroma is an important factor affecting mushroom character and quality. According to the different reaction pathway, the key aroma metabolites (sulfur and eight‐carbon volatiles) formation can be classified into enzymatic reactions and nonenzymatic reactions. Aroma volatiles are generated from precursors via the biocatalytic activities of various synthases during the growth stages of shiitake mushrooms. Understanding the specific relationships between the key aroma metabolites and their synthases is key to improving shiitake mushroom quality. At the same time, to reduce forest logging and burning of agricultural by‐products in farmland, agricultural by‐products have been applied to shiitake mushroom cultivation. Nevertheless, how to further improve the production of aroma volatiles in mushroom cultivated with agricultural waste is still a challenge. In order to understand the biosynthesis of volatiles via enzymatic reactions and screen the agricultural by‐products that can improve the production of aroma volatiles in mushroom cultivation, the mechanism of producing aroma volatiles needs to be further elucidated. In this study, the activities and gene expression levels of the key synthases involved in volatile metabolism, the contents of key aroma volatiles, and the correlations between related synthetase, volatiles, and cultivation substrate (CS) were investigated. Network models for visualizing the links between synthetase, volatiles, and CSs were built through partial least squares (PLS) regression analysis. The correlation coefficients among three related synthetase and enzymatic gene expression were high, and the combined effects of multiple synthetase promoted the production of volatiles. PLS analysis showed that the corncob and corn meal were more related to the production of volatiles and synthetase gene expression, and they can be added to the CSs as flavor promoting substances. The enrichment of key aroma volatiles in shiitake mushroom cultivated by the gradient of 20% corn meal combination CS was noticeable. In this study, the biosynthesis of volatiles via enzymatic reactions, the agricultural by‐products that can improve the production of aroma volatiles in mushroom cultivation, and the mechanism of producing aroma volatiles were elucidated.
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