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Biotechnology of Edible Fungi 2.0
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Biotechnology of Edible Fungi 2.0

A special issue of Journal of Fungi (ISSN 2309-608X). This special issue belongs to the section "Fungi in Agriculture and Biotechnology".

Deadline for manuscript submissions: closed (20 August 2023) | Viewed by 8195

Special Issue Editors

Prof. Dr. Mingwen Zhao

E-Mail Website
Guest Editor
College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
Interests: cultivation physiology and genetic breeding in edible fungi
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gen Zou

E-Mail Website
Guest Editor
Insititute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Interests: fungi; lignocellulose degradation; enzymes; lignocellulosic conversion; fermentation; integrated pest management; plant protection; crop protection; plant pathology; fungal biology
Special Issues, Collections and Topics in MDPI journals
Dr. Jing Zhu

E-Mail Website
Guest Editor
College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
Interests: microbial molecular biology; environmental microbiology; edible mushroom
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible fungi, commonly known as mushrooms, have huge yields, demands, and economic value. Many biological groups exist, but there are few domesticated varieties. Most edible fungi belong to basidiomycetes, which can form fruiting bodies. Unlike common filamentous fungi, edible fungi are heterokaryotic, and their genetic background is complex. Therefore, the genetic manipulation platform for edible fungi was established late, and basic research is lacking.

This Special Issue on “Biotechnology of Edible Fungi” will concentrate on edible fungal ecology and evolution, genetic diversity, omics research, physiology, signal transduction regulation, active ingredient regulation, fermentation process, etc. Studies on all of the abovementioned aspects will be welcome.

Prof. Dr. Mingwen Zhao
Prof. Dr. Gen Zou
Dr. Jing Zhu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Journal of Fungi is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • edible fungi
  • genetic
  • physiology
  • metabolism
  • ecology
  • omics

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Published Papers (3 papers)

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Research

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15 pages, 2556 KiB  
Article
A Gene from Ganoderma lucidum with Similarity to nmrA of Filamentous Ascomycetes Contributes to Regulating AreA
by He Liu, Jinjin Qiao, Jiaolei Shangguan, Xiaoyu Guo, Zhenzhen Xing, Xiaolin Zhou, Mingwen Zhao and Jing Zhu
J. Fungi 2023, 9(5), 516; https://doi.org/10.3390/jof9050516 - 26 Apr 2023
Cited by 1 | Viewed by 1935
Abstract
Fungal AreA is a key nitrogen metabolism transcription factor in nitrogen metabolism repression (NMR). Studies have shown that there are different ways to regulate AreA activity in yeast and filamentous ascomycetes, but in Basidiomycota, how AreA is regulated is unknown. Here, a [...] Read more.
Fungal AreA is a key nitrogen metabolism transcription factor in nitrogen metabolism repression (NMR). Studies have shown that there are different ways to regulate AreA activity in yeast and filamentous ascomycetes, but in Basidiomycota, how AreA is regulated is unknown. Here, a gene from Ganoderma lucidum with similarity to nmrA of filamentous ascomycetes was identified. The NmrA interacted with the C-terminal of AreA according to yeast two-hybrid assay. In order to determine the effect of NmrA on the AreA, 2 nmrA silenced strains of G. lucidum, with silencing efficiencies of 76% and 78%, were constructed using an RNA interference method. Silencing nmrA resulted in a decreased content of AreA. The content of AreA in nmrAi-3 and nmrAi-48 decreased by approximately 68% and 60%, respectively, compared with that in the WT in the ammonium condition. Under the nitrate culture condition, silencing nmrA resulted in a 40% decrease compared with the WT. Silencing nmrA also reduced the stability of the AreA protein. When the mycelia were treated with cycloheximide for 6 h, the AreA protein was almost undetectable in the nmrA silenced strains, while there was still approximately 80% of the AreA protein in the WT strains. In addition, under the nitrate culture, the content of AreA protein in the nuclei of the WT strains was significantly increased compared with that under the ammonium condition. However, when nmrA was silenced, the content of the AreA protein in the nuclei did not change compared with the WT. Compared with the WT, the expression of the glutamine synthetase gene in nmrAi-3 and nmrAi-48 strains increased by approximately 94% and 88%, respectively, under the ammonium condition, while the expression level of the nitrate reductase gene in nmrAi-3 and nmrAi-48 strains increased by approximately 100% and 93%, respectively, under the nitrate condition. Finally, silencing nmrA inhibited mycelial growth and increased ganoderic acid biosynthesis. Our findings are the first to reveal that a gene from G. lucidum with similarity to the nmrA of filamentous ascomycetes contributes to regulating AreA, which provides new insight into how AreA is regulated in Basidiomycota. Full article
(This article belongs to the Special Issue Biotechnology of Edible Fungi 2.0)
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13 pages, 4402 KiB  
Article
Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes
by Ji-Hoon Im, Hye-Won Yu, Che-Hwon Park, Jin-Woo Kim, Ju-Hyeon Shin, Kab-Yeul Jang and Young-Jin Park
J. Fungi 2023, 9(3), 339; https://doi.org/10.3390/jof9030339 - 9 Mar 2023
Cited by 6 | Viewed by 2808
Abstract
In nature; Flammulina velutipes, also known as winter mushrooms, vary in the color of their fruiting bodies, from black, yellow, pale yellow, or beige to white. The purpose of this study was to compare the genome sequences of different colored strains of [...] Read more.
In nature; Flammulina velutipes, also known as winter mushrooms, vary in the color of their fruiting bodies, from black, yellow, pale yellow, or beige to white. The purpose of this study was to compare the genome sequences of different colored strains of F. velutipes and to identify variations in the genes associated with fruiting body color. Comparative genomics of six F. velutipes strains revealed 70 white-strain-specific variations, including single nucleotide polymorphisms (SNPs) and insertions/deletions (indels), in the genome sequences. Among them, 36 variations were located in the open reading frames, and only one variation was identified as a mutation with a disruptive in-frame deletion (ΔGCGCAC) within the annotated gene phenylalanine ammonia-lyase 1 (Fvpal1). This mutation was found to cause a deletion, without a frameshift, of two amino acids at positions 112 and 113 (arginine and threonine, respectively) in the Fvpal1 gene of the white strain. Specific primers to detect this mutation were designed, and amplification refractory mutation system (ARMS) polymerase chain reaction (PCR) was performed to evaluate whether the mutation is color specific for the F. velutipes fruiting body. PCR analysis of a total of 95 F. velutipes strains revealed that this mutation was present only in white strains. In addition, monospores of the heterozygous mutant were isolated, and whether this mutation was related to the color of the fruiting body was evaluated by a mating assay. In the mating analysis of monospores with mutations in Fvpal1, it was found that this mutation plays an important role in determining the color of the fruiting body. Furthermore, the deletion (Δ112RT113) in Fvpal1 is located between motifs that play a key role in the catalytic function of FvPAL1. These results suggest that this mutation can be used as an effective marker for the color-specific breeding of F. velutipes, a representative edible mushroom. Full article
(This article belongs to the Special Issue Biotechnology of Edible Fungi 2.0)
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Review

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24 pages, 3459 KiB  
Review
Nutritional, Bioactive, and Flavor Components of Giant Stropharia (Stropharia rugoso-annulata): A Review
by Lei Huang, Chunmei He, Can Si, Hongyu Shi and Jun Duan
J. Fungi 2023, 9(8), 792; https://doi.org/10.3390/jof9080792 - 28 Jul 2023
Cited by 15 | Viewed by 2837
Abstract
Giant Stropharia (S. rugoso-annulata) is an edible mushroom recommended for consumption by the Food and Agriculture Organization of the United Nations. It possesses significant culinary and medicinal functionalities. The characteristics of this mushroom include high protein content, abundant bioactive compounds, delicious [...] Read more.
Giant Stropharia (S. rugoso-annulata) is an edible mushroom recommended for consumption by the Food and Agriculture Organization of the United Nations. It possesses significant culinary and medicinal functionalities. The characteristics of this mushroom include high protein content, abundant bioactive compounds, delicious and sweet taste, and pleasant aroma. In recent years, the S. rugoso-annulata industry has seen strong growth, especially in China. This article presents the first comprehensive and systematic review of the nutritional, bioactive, and flavor components of S. rugoso-annulata, as well as their influencing factors. This article provides scientific evidence for the production of high-quality S. rugoso-annulata mushrooms, the extraction of bioactive components, post-harvest storage, and culinary processing, aiming to promote the consumption of S. rugoso-annulata and the health of consumers. Full article
(This article belongs to the Special Issue Biotechnology of Edible Fungi 2.0)
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