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Food Science and Human Wellness 2023, 12(1): 303-311 https://doi.org/10.1016/j.fshw.2022.07.020
Research Article | Open Access | Issue | Published: 09 August 2022

Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release

Show Author's Information Rongrong Xiaa,1,  Xuemei Zhaoa,b,1,  Guang Xina( ),  Libin Suna,  Heran Xua,  Zhenshan Houa,  Yunting Lia,  Yafei Wanga
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Sichuan national inspection and Testing Co., Ltd., Luzhou 646000, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:
Transcriptome, Energy metabolism, Shiitake mushrooms, Spore release, Umami taste
Cite this article:
Xia R, Zhao X, Xin G, et al. Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release. Food Science and Human Wellness, 2023, 12(1): 303-311. https://doi.org/10.1016/j.fshw.2022.07.020
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Abstract Full text About this article

The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood. In this study, the variations of energy status and umami taste of mushrooms were measured at 25 ℃. At 24 h storage, slight spore prints of mushrooms were first pictured, respiration peaked. Significant ATP decrease and ADP increase were also observed as the initiation of postharvest senescence (P < 0.05). Meanwhile, the activities of phosphohexose isomerase, succinate dehydrogenase, glucose-6-phosphate dehydrogenase and cytochrome c oxidase and the contents of umami nucleotides and amino acids were maintained at higher levels in mushrooms with spore release. Notably, the equivalent umami concentration (EUC) was strongly correlated with energy levels (R = 0.80). Fifteen related gene expression levels in the energy metabolism pathway were downregulated. LecpdP1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami level. These results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.


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About this article

Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release

Show Author's information Rongrong Xiaa,1, Xuemei Zhaoa,b,1, Guang Xina( ), Libin Suna, Heran Xua, Zhenshan Houa, Yunting Lia, Yafei Wanga
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
Sichuan national inspection and Testing Co., Ltd., Luzhou 646000, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood. In this study, the variations of energy status and umami taste of mushrooms were measured at 25 ℃. At 24 h storage, slight spore prints of mushrooms were first pictured, respiration peaked. Significant ATP decrease and ADP increase were also observed as the initiation of postharvest senescence (P < 0.05). Meanwhile, the activities of phosphohexose isomerase, succinate dehydrogenase, glucose-6-phosphate dehydrogenase and cytochrome c oxidase and the contents of umami nucleotides and amino acids were maintained at higher levels in mushrooms with spore release. Notably, the equivalent umami concentration (EUC) was strongly correlated with energy levels (R = 0.80). Fifteen related gene expression levels in the energy metabolism pathway were downregulated. LecpdP1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami level. These results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.

Keywords: Transcriptome, Energy metabolism, Shiitake mushrooms, Spore release, Umami taste

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Publication history

Received: 13 September 2021
Revised: 28 September 2021
Accepted: 11 November 2022
Published: 09 August 2022
Issue date: January 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This work was supported by Liaoning Province Science and Technology Planning Project (2021JH5/10400011&2020JH2/10200013); the Central Guidance on Local Science and Technology Development Project of Liaoning Province (2021JH6/10500133) and Shenyang Agricultural University, high-end talent introduction fund (SYAU20160003).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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