Abstract
Beech mushrooms (Hypsizygus marmoreus) are largely relished for their characteristic earthy flavor, chewy-texture, and gustatory and nutritional properties in East Asian societies. Intriguingly, the aforementioned properties of beech mushroom can be subsumed under its elusive metabolome and subtle transcriptome regulating its various stages of growth and development. Herein, we carried out an integrated metabolomic and transcriptomic profiling for different sized beech mushrooms across spatial components (cap and stipe) to delineate their signature pathways. We observed that metabolite profiles and differentially expressed gene (DEGs) displayed marked synergy for specific signature pathways according to mushroom sizes. Notably, the amino acid, nucleotide, and terpenoid metabolism-related metabolites and genes were more abundant in small-sized mushrooms. On the other hand, the relative levels of carbohydrates and TCA intermediate metabolites as well as corresponding genes were linearly increased with mushroom size. However, the composition of flavor-related metabolites was varying in different sized beech mushrooms. Our study explores the signature pathways associated with growth, development, nutritional, functional and organoleptic properties of different sized beech mushrooms.
Highlights
Mushrooms have traditionally been revered for their distinctive umami taste, flavors, and chewy texture coupled with varying nutraceutical functions [1]
The untargeted metabolomic and transcriptomic analyses unraveled the compositional disparity among the different sized beech mushroom samples having various implications
In small-sized beech mushrooms, most amino acids, nucleotides, terpenoids, and biogenic amines with corresponding differentially expressed genes (DEGs) displayed significantly higher abundance compared to medium- and large-sized mushrooms (Figure 3)
Summary
Mushrooms have traditionally been revered for their distinctive umami taste, flavors (earthy, meaty, or woodsy), and chewy texture coupled with varying nutraceutical functions [1]. The applications of various strain improvement and cultivation methods have considerably improved the organoleptic properties of beech mushrooms attaining its ameliorated bitter taste, unique crunchy texture, and mild nutty flavor in a short cultivation period [4,5]. Beech mushrooms are rich in natural antioxidants and characteristic bioactive compounds, especially the hypsiziprenols having in vitro anti-proliferative effects on renal cancer cell lines [3,6]. Beech mushrooms have been increasingly recognized for their unique organoleptic, nutritional, and health promoting properties, the molecular mechanisms maneuvering the spatial distribution of nutrients and functional bio-actives across the fruiting body are largely unknown
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