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Genome and Comparative Transcriptome Dissection Provide Insights Into Molecular Mechanisms of Sclerotium Formation in Culinary-Medicinal Mushroom Pleurotus tuber-regium.

ABSTRACT: Pleurotus tuber-regium is an edible and medicinal sclerotium-producing mushroom. The sclerotia of this mushroom also serve as food and folk medicine. Based on the description of its monokaryon genome, sequenced with Illumina and PacBio sequencing technologies, comparative transcriptomic analysis using RNA sequencing (RNA-seq) was employed to study its mechanism of sclerotium formation. The de novo assembled genome is 35.82 Mb in size with a N50 scaffold size of 4.29 Mb and encodes 12,173 putative proteins. Expression analysis demonstrated that 1,146 and 1,249 genes were upregulated and downregulated with the formation of sclerotia, respectively. The differentially expressed genes were associated with substrate decomposition, the oxidation-reduction process, cell wall synthesis, and other biological processes in P. tuber-regium. These genomic and transcriptomic resources provide useful information for the mechanism underlying sclerotium formation in P. tuber-regium.

SUBMITTER: Sun X

PROVIDER: S-EPMC8891965 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature

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Genome and Comparative Transcriptome Dissection Provide Insights Into Molecular Mechanisms of Sclerotium Formation in Culinary-Medicinal Mushroom Pleurotus tuber-regium.

Sun Xueyan X Wu Junyue J Zhang Shuhui S Luo Lu L Mo Cuiyuan C Sheng Li L Ma Aimin A

Frontiers in microbiology 20220217

Pleurotus tuber-regium is an edible and medicinal sclerotium-producing mushroom. The sclerotia of this mushroom also serve as food and folk medicine. Based on the description of its monokaryon genome, sequenced with Illumina and PacBio sequencing technologies, comparative transcriptomic analysis using RNA sequencing (RNA-seq) was employed to study its mechanism of sclerotium formation. The de novo assembled genome is 35.82 Mb in size with a N50 scaffold size of 4.29 Mb and encodes ...[more]

PMID: 35250915

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Project description:Context. Pleurotus ostreatus (P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Objectives:The present study investigates the anti-inflammatory potential of P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. Materials and Methods. Anti-inflammatory activity was evaluated using suspensions of freeze-dried and powdered (SFDP) P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. in vivo and in vitro assays. Results:At doses of 500-1000?mg/kg, the SFDP of P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. in vitro assays. P < 0.05). Dose-dependent inhibition of NO production was seen with in vitro assays. P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae. r?=?0.95; P < 0.05). Dose-dependent inhibition of NO production was seen with Discussion and Conclusion. The promising activity of culinary mushroom P.o against inflammation suggests its potential application as a functional food during inflammatory conditions.P.o) is a culinary mushroom which is commonly called as "oyster mushroom" belonging to the Basidiomycetous fungi of the order Agaricales and family Pleurotaceae.

Project description:BackgroundDengue is a mosquito-borne viral infection that has become a major public health concern worldwide. Presently, there is no specific vaccine or treatment available for dengue viral infection.MethodsLignosus rhinocerotis, Pleurotus giganteus, Hericium erinaceus, Schizophyllum commune and Ganoderma lucidium were selected for evaluation of their in-vitro anti-dengue virus serotype 2 (DENV-2) activities. Hot aqueous extracts (HAEs), ethanol extracts (EEs), hexane soluble extracts (HSEs), ethyl acetate soluble extracts (ESEs) and aqueous soluble extracts (ASEs) were prepared from the selected mushrooms. The cytotoxic effects of the extracts were evaluated by the MTT assay. The anti-DENV-2 activities of the extracts were evaluated in three different assays: simultaneous, attachment and penetration assays were perfomed using plaque reduction assays and RT-qPCR assays. The effect of the addition time on viral replication was assessed by the time of addition assay, and a virucidal assay was carried out to evaluate the direct effect of each mushroom extract on DENV-2. The chemical composition of glucans, and the protein and phenolic acid contents in the extracts were estimated.ResultsWe found that the HAEs and ASEs of L. rhinocerotis, P. giganteus, H. erinaceus and S. commune were the least toxic to Vero cells and showed very prominent anti-DENV2 activity. The 50% inhibitory concentration (IC50) values of the ASEs ranged between 399.2-637.9 μg/ml, while for the HAEs the range was 312.9-680.6 μg/ml during simultaneous treatment. Significant anti-dengue activity was also detected in the penetration assay of ASEs (IC50: 226.3-315.4 μg/ml) and HAEs (IC50: 943.1-2080.2 μg/ml). Similarly, we observed a marked reduction in the expression levels of the ENV and NS5 genes in the simultaneous and penetration assays of the ASEs and HAEs. Time-of-addition experiments showed that the highest percent of anti-DENV2 activity was observed when the mushroom extracts were added immediately after virus adsorption. None of the extracts exhibited virucidal effect. Chemical composition analysis showed that the major components in the mushroom HAEs and ASEs were glucan (beta D-glucan) and proteins, however, there was no significant correlation between the anti-dengue activity and the concentration of glucans and proteins.ConclusionThese findings demonstrated the potential of mushroom extracts as anti-dengue therapeutic agents with less toxic effects.

Dataset Information

Genome and Comparative Transcriptome Dissection Provide Insights Into Molecular Mechanisms of Sclerotium Formation in Culinary-Medicinal Mushroom Pleurotus tuber-regium.

Publications

Genome and Comparative Transcriptome Dissection Provide Insights Into Molecular Mechanisms of Sclerotium Formation in Culinary-Medicinal Mushroom <i>Pleurotus tuber-regium</i>.

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