Fusarium venenatum
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ABSTRACT:
PROVIDER: PRJNA1280757 | ENA |
REPOSITORIES: ENA
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Project description:Fusarium venenatum Transcriptome or Gene expression
| PRJNA1280748 | ENA
Project description:Fusarium venenatum strain:A3/5 Genome sequencing and assembly
| PRJNA376531 | ENA
Project description:Fusarium venenatum MPI-CAGE-CH-0201 Transcriptome - Fus_201_Tredo
| PRJNA500020 | ENA
Project description:Fusarium venenatum strain:MPI-CAGE-CH-0201 Genome sequencing and assembly
| PRJNA500113 | ENA
Project description:The Quorn producing fungal genome and annotation of Fusarium venenatum and comparison with close relative Fusarium graminearum
| PRJEB7533 | ENA
Project description:Fusarium fujikuroi is a biotechnologically important fungus due to its almost unique ability to produce gibberellic acids (GAs), a family of phytohormones. The fungus was described about 100 years ago as the causative agent of Bakanae (M-bM-^@M-^\foolish seedlingM-bM-^@M-^]) disease of rice. Apart from GAs, the fungus is known to produce pigments and mycotoxins, but the biosynthetic genes are known for only eight products. Here we present a high-quality genome sequence of the first member of the Gibberella fujikuroi species complex (GFC) that allowed de novo genome assembly with 12 scaffolds corresponding to the 12 chromosomes. In this work we focused on identification of all potential secondary metabolism-related gene clusters and their regulation in response to nitrogen availability by transcriptome, proteome, HPLC-FTMS and ChIP-seq analyses. We show that most of the cluster genes are regulated in a nitrogen-dependent manner, and that expression profiles fit to proteome and ChIP-seq data for some but not all clusters. Comparison with genomes of all available Fusarium species, including the recently sequenced F. mangiferae and F. circinatum, showed only a small number of common gene clusters and provides new insights into the divergence of secondary metabolism in the genus Fusarium. Phylogenetic analyses suggest that some gene clusters were acquired by horizontal gene transfer, while others were present in ancient Fusarim species and have evolved differently by gene duplications and losses. One polyketide synthase (PKS) and one non-ribosomal peptide synthetase (NRPS) gene cluster are unique for F. fujikuroi. Their products were identified by combining overexpression of cluster genes with HPLC-FTMS-based analyses. In planta expression studies suggest a specific role of the PKS19 product in rice infection. Our results indicate that comparative genomics together with the used genome-wide experimental approaches is a powerful tool to uncover new secondary metabolites and to understand their regulation at the transcriptional, translational and epigenetic levels. Examination of 3 different histone modifications, with 2 growth conditions for one of the modifications (Total of 4 samples)
2013-10-16 | E-GEOD-46033 | biostudies-arrayexpress
Project description:Fusarium venenatum mycoprotein is an alternative, nutritious protein source with a meat-like texture. Here, F. venenatum mycoprotein-based Harbin red sausage was developed and characterized. The study focused on the effect of mycoprotein on the quality of red sausages, which were evaluated in five groups of red sausages based on nutrient content, differential scanning calorimetry (DSC), and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that increasing the component of mycoprotein in red sausage increased the protein and volatile organic compound content but decreased the water and ash content. There was no significant difference (p > 0.05) between red sausage with 25% added mycoprotein and traditional red sausage in terms of redness and thawed water component, but the protein component was higher, the flavor substances were slightly richer, and the consumer preference was higher. These results suggest that moderate amounts of mycoprotein can improve nutritional value and maintain sensory quality, but that higher levels of substitution can adversely affect preference. This study highlights the potential of mycoprotein as an artificial meat that can strike a balance between improved nutritional value and sensory acceptability.
| S-EPMC11854285 | biostudies-literature