Changes of trehalose content and trehalose-degrading activity during fruit-body formation and autolysis in Pleurotus sp.

Abstract

We studied how the content and degrading activity of trehalose changed during fruit-body development and autolysis. During the process of autolysis, the trehalose content of whole fruit-bodies decreased sharply whereas the trehalose-degrading activity increased toward the inner region (regions 5 and 4) from the outer region (region 6) of the pilei (during stage 5-9 of autolysis). Conversely, the trehalose content during autolysis decreased toward the inner region (regions 5 and 4) from the outer region (region 6) of the pilei, and further decreased toward the bottom region (region 1) from the top region (region 3) of the stipes.

Novel acid trehalase belonging to glycoside hydrolase family 37 from <i>Pleurotus</i> sp.: cloning, expression and characterization

“…The optimal temperature for recombinant trehalase was 40 ºC ( Fig. 5C ), which was similar to those observed for T. matsutake (40 ºC), L. edodes (40 ºC), S. cerevisiae (40-45 ºC), and Bombyx mori (40-45 ºC) ( Kusuda et al, 2010 ; Arastoo et al, 2018 ; Biswas & Ghosh, 1996 ; Huang, Furusawa, Sadakane, & Sugimura, 2006 ). In contrast, the optimal temperature (60 ºC) for the trehalase from Humicola grisea was higher than that of Pleurotus sp.…”

“…Fungi and yeast trehalases also exhibit optimal activity around pH 5.0 ( Biswas & Ghosh, 1996 ; Bharadwaj & Maheshwari, 1999 ). Arastoo et al (2018) reported that the pH in the fruit body is weakly acidic during fruit-body development ( Arastoo et al, 2018 ). It is expected that acid trehalase exists in a stable state in fruit bodies.…”

“…Previously, we studied the variation in trehalose content and trehalase activity during fruit-body development and autolysis in Pleurotus sp. ( Arastoo et al, 2018 ). The trehalose content of whole fruit bodies decreased sharply during the autolysis process, whereas the trehalase activity increased toward the inner region from the outer region of the pilei.…”

Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release

“…The texture change was due to the destruction of the cell structure and membrane components, which activated autolytic enzymes and aggravated softening. 33 Aroma Profiles. A total of 50 VOCs were identified in L. edodes (Table 1) and were mainly classified into eight groups: alcohols (10), aldehydes (7), esters (13), ketones (6), alkenes (6), acids (4), alkanes (2), and others (2).…”

“…edodes. The texture change was due to the destruction of the cell structure and membrane components, which activated autolytic enzymes and aggravated softening …”