Effects of GGT and C-S Lyase on the Generation of Endogenous Formaldehyde in Lentinula edodes at Different Growth Stages.

Lei Lei,Bian Bian,Liu Liu,Huang Huang,Feng Feng,Gao Gao

doi:10.3390/molecules24234203

Lei Lei, Bian Bian + Show 4 more

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https://doi.org/10.3390/molecules24234203

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Abstract

Endogenous formaldehyde is generated as a normal metabolite via bio-catalysis of γ-glutamyl transpeptidase (GGT) and L-cysteine sulfoxide lyase (C-S lyase) during the growth and development of Lentinula edodes. In this study, we investigated the mRNA and protein expression levels, the activities of GGT and C-S lyase, and the endogenous formaldehyde content in L. edodes at different growth stages. With the growth of L. edodes, a decrease was found in the mRNA and protein expression levels of GGT, while an increase was observed in the mRNA and protein expression levels of C-S lyase as well as the activities of GGT and C-S lyase. Our results revealed for the first time a positive relationship of formaldehyde content with the expression levels of Csl (encoding Lecsl) and Lecsl (C-S lyase protein of Lentinula edodes) as well as the enzyme activities of C-S lyase and GGT during the growth of L. edodes. This research provided a molecular basis for understanding and controlling the endogenous formaldehyde formation in Lentinula edodes in the process of growth.

Highlights

Lentinula edodes is the second-most popular edible mushrooms in the world, due to its high nutritional and medicinal values as well as the unique flavor [1,2,3,4]
We reported for the first time the mRNA and protein expression levels and the activities of GGT and C-S lyase as well as their correlations with the endogenous formaldehyde content in L. edodes at different growth stages
The protein expression levels of Leggt and Lecsl were consistent with the mRNA expression levels of Ggtl and Csl

Summary

Introduction

Lentinula edodes (shiitake mushroom) is the second-most popular edible mushrooms in the world (the No 1 is Agaricus bisporus), due to its high nutritional and medicinal values as well as the unique flavor [1,2,3,4]. Lenthionine (1,2,3,5,6-pentathiepane), the unique aroma of L. edodes [5,6], is derived from lentinic acid in a two-step enzymatic reaction [7,8]. The lentinic acid is catalyzed by γ-glutamyl transpeptidase (GGT) and L-cysteine sulfoxide lyase (C-S lyase) to generate the unique flavor compounds, including lenthionine [8,9,10]. The maximum daily dose reference for formaldehyde is defined as about 0.2 mg/kg body weight per day by the US Environmental Protection

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