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Volatilome and transcriptome of the mushroom Agrocybe aegerita

蘑菇挥发物组和转录组

基本信息

批准号：
333830069
负责人：
Professor Dr. Martin Rühl
金额：
--
依托单位：
Institut für Lebensmittelchemie und Lebensmittelbiotechnologie
依托单位国家：
德国
项目类别：
Research Grants
财政年份：
2017
资助国家：
德国
起止时间：
2016-12-31 至 2020-12-31
项目状态：
已结题

来源：
https://gepris.dfg.de/gepris/projekt/333830069?language=en
关键词：
Volatilome transcriptome mushroom Agrocybe aegerita

项目摘要

For thousands of years, edible mushrooms have been recognized as high-quality food, not only for their nutritional properties - a high protein content combined with low content of fat and various vitamins - but also for their distinctive flavor. The variety of flavors produced by fungi stems from a highly evolved communication system: to colonize different habitats, to protect themselves from predators and to interact with other organisms. One of these strategies is the production of volatile organic compounds (VOC). The formation of volatile compounds is carried out in the primary (inter alia from the synthesis of amino and fatty acids) and secondary metabolism (of intermediates of the primary metabolism) of fungi. The composition of the volatile compounds, also called volatilome, is not rigid, but varies over the cultivating period of the mushroom. Within this project, the volatile organic compounds from the high-quality mushroom Agrocybe aegerita are analyzed and described during the fungal cultivation. The volatile substances produced by A. aegerita will be detected by gas chromatography mass spectrometry and authentic standards will be applied for identification as well as quantification. Besides, mycelium samples of different cultivation stages (vegetative mycelial growth, hyphal knots, primordia, adult fruiting bodies, basidiospore production) will be harvested and used for determination of the transcription profile of the individual stages by means of RNA-Seq. The transcriptome obtained will be set in conjunction with the volatilome to detect genes that are required in the biosynthetic pathways of the individual volatile compounds. The analysis of the transcriptome in combination with classical methods of instrumental analysis offers an enormous capability to elucidate biosynthetic pathways in mushrooms. The complete biosynthesis is described in detail for only a few fungal VOC. Aside, various diverging hypotheses on possible biosynthetic pathways are postulated, such as for the fungal aroma compound oct-1-en-3-ol and other C8-derivatives. The project therefore aims to clarify the biosynthetic pathways of aroma compounds by applying the described techniques.

几千年来，食用菌一直被认为是高品质的食物，不仅因为它们的营养特性-高蛋白质含量与低脂肪和各种维生素含量相结合-而且还因为它们独特的风味。真菌产生的各种味道源于一个高度进化的通信系统：殖民不同的栖息地，保护自己免受捕食者的伤害，并与其他生物相互作用。这些策略之一是产生挥发性有机化合物（VOC）。挥发性化合物的形成在真菌的初级代谢（阿利亚是来自氨基和脂肪酸的合成）和次级代谢（初级代谢的中间体）中进行。挥发性化合物的组成，也被称为挥发组，不是刚性的，而是随着蘑菇的栽培期而变化。本项目对优质食用菌茶树菇在真菌培养过程中挥发性有机化合物进行了分析和描述。A.将采用气相色谱-质谱法检测Aegerita，并采用真实标准进行鉴定和定量。此外，将收获不同培养阶段（营养菌丝生长、菌丝节、原基、成年子实体、担孢子产生）的菌丝体样品，并用于通过RNA-Seq确定各个阶段的转录谱。所获得的转录组将与挥发组一起设置，以检测单个挥发性化合物的生物合成途径所需的基因。转录组的分析与经典的仪器分析方法相结合，为阐明蘑菇中的生物合成途径提供了巨大的能力。完整的生物合成仅对少数真菌VOC进行了详细描述。此外，各种不同的假设可能的生物合成途径的假设，如真菌芳香化合物辛-1-烯-3-醇和其他C8-衍生物。因此，该项目旨在通过应用所描述的技术来阐明芳香化合物的生物合成途径。