Transcriptomic and metabolomic insights into flavor variations in wild and cultivated Agaricus bisporus.

ABSTRACT: Agaricus bisporus is a widely cultivated edible fungus globally. However, the mechanisms underlying the differences in flavor and nutritional traits between wild-type (W) and cultivated-type (C) strains remain unclear, which hinders the artificial breeding of high-quality varieties. This study systematically revealed, for the first time, the molecular and metabolic basis of flavor divergence between wild and cultivated A. bisporus by integrating transcriptomics and metabolomics. A total of 43 strains (23 wild-type and 20 cultivated-type) were analyzed using high-throughput sequencing and liquid chromatography-tandem mass spectrometry (LC-MS/MS) to dissect differences in gene expression and metabolite profiles. Results showed that although total protein and amino acid contents exhibited no

SUBMITTER: Cai ZX 

PROVIDER: S-EPMC11953371 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature