Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Tang, Ya‐Jie; Liu, Rui-Sang; Li, Hongmei

doi:10.1007/s00253-015-6379-6

Cited by 23 publications

(24 citation statements)

References 64 publications

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“…Tuber spp., belonging to Ascomycota, are an ectomycorrhizal fungus that lives symbiotically with plants and is characterized by hypogeous fruiting bodies (Mello et al, 2006; Benucci and Bonito, 2016). Their fruiting bodies are also called truffles, and are referred to as “underground gold” because they are rare and are highly valued for their culinary and medicinal traits (Tang et al, 2015). At present, there are at least 180–230 truffle species that have been discovered throughout the world (Kues and Martin, 2011).…”

Section: Introductionmentioning

confidence: 99%

LC-MS-Based Metabolomic Approach Revealed the Significantly Different Metabolic Profiles of Five Commercial Truffle Species

Zhang

et al. 2019

Front. Microbiol.

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Truffles are ascomycetous ectomycorrhizal fungi that have elevated status in the culinary field due to their unique aroma and taste as well as their nutritional value and potential biological activities. Tuber melanosporum, T. indicum, T. panzhihuanense, T. sinoaestivum, and T. pseudoexcavatum are five commercial truffle species mainly distributed in Europe or China. In this study, an untargeted metabolomics technology based on an ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method was applied to analyze the metabolic profiles and variations among these five truffle species. In our results, a total of 2376 metabolites were identified under positive ion mode, of which 1282 had significantly differential amounts and covered 110 pathways or metabolisms. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) revealed a clear separation from each of these five truffles, indicating a significantly different metabolic profile among them, with the biggest difference between T. melanosporum and the other four truffles. The differential metabolites covered various chemical categories, and a detailed analysis was performed for nine metabolic categories, including amino acids, saccharides and nucleosides, organic acids, alkaloids, flavonoids, carnitines, phenols and alcohols, esters, and sulfur compounds. For each of the nine categories, most of metabolites predominantly accumulated in T. melanosporum compared with the other four truffles. Meanwhile, there were significant differences of the average ion intensity in each category among the five truffles, e.g., higher amounts of amino acids was detected in T. panzhihuanense and T. pseudoexcavatum; T. indicum contained significantly more carnitines, while there were more alkaloids in T. melanosporum. Additionally, some metabolites with biological activities were discussed for each category, such as acetyl-L-carnitine, adenine, neobavaisoflavone, and anandamide. Generally, this study may provide the valuable information regarding the variation of the metabolic composition of these five commercial truffle species, and the biological significance of these metabolites was uncovered to explore the metabolic mechanisms of truffles, which would be helpful for further research on the compounds and potential biological functions in truffles that have not yet been investigated.

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Section: Introductionmentioning

confidence: 99%

LC-MS-Based Metabolomic Approach Revealed the Significantly Different Metabolic Profiles of Five Commercial Truffle Species

Zhang

et al. 2019

Front. Microbiol.

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“…Meanwhile, KMBA is also converted to MTL via demethiolase (also known as C-S lyase), and MTL is spontaneously oxidized to DMS, DMDS and DMTS via the pathway known as the Demethiolation pathway. Our previous work indicated that methionol was the major metabolite produced by the Ehrlich pathway and that DMDS was the major metabolite produced by the Demethiolation pathway 22 36 . (2) The branched chain hydrocarbons of VOCs (i.e., 2-methylbutanal, 3-methylbutanal, 2-methylpropanal and 2-phenylethanol) could be produced from nonsulfur amino acid (i.e., isoleucine, leucine, valine and phenylalanine) through the Ehrlich pathway.…”

Section: Resultsmentioning

confidence: 99%

“…While, both the Ehrlich pathway and Demethiolation pathway operate in truffles are the matter of speculation, and the candidate genes potentially involved have been proposed for T. melanosporum 8 . These would be very useful to construct the metabolite biosynthesis pathway for efficiently aroma-producing during the submerged fermentation of T. melanosporum 36 .…”

Section: Resultsmentioning

confidence: 99%

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

Xiao

Liu

et al. 2015

Sci Rep

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The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated freeze-thaw treatment (RFTT) was adopted to affect the interplay of volatile organic compounds (VOCs). Using RFTT, not only was the score on the hedonic scale of the aroma increased from the “liked slightly” to the “liked moderately” grade, but the aroma attributes of sulfurous, mushroom and earthy could also be smelled in the T. melanosporum fermentation system for the first time. A total of 29 VOCs were identified, and 9 compounds were identified as the key discriminative volatiles affected by RFTT. Amino acid analysis revealed that methionine, valine, serine, phenylalanine, isoleucine and threonine were the key substrates associated with the biosynthesis of the 9 key discriminative VOCs. This study noted that amino acid metabolism played an important role in the regulation of the aroma of the T. melanosporum fermentation system.

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“…The truffle Tuber spp. establishes ectomycorrhizal (ECM) symbioses with plant roots (e.g., poplar, oak, willow, and shrubs) [ 1–3 ]. The fruit bodies, referred to as truffles, are well-known for their intense aroma, nutritional attributes, and biological activity worldwide [ 4–6 ].…”

Section: Introductionmentioning

confidence: 99%

The Uneven Distribution of Mating Type Genes in Natural and Cultivated Truffle Orchards Contributes to the Fructification ofTuber indicum

Sun

et al. 2018

Mycobiology

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The aim of this study was to investigate the pattern of distribution of mating type (MAT) genes of Tuber indicum in ectomycorhizosphere soils from natural T. indicum-producing areas and cultivated truffle orchards and ascocarp samples from different regions. Quantitative real-time PCR and multiplex PCR were used to weight the copy numbers of MAT1-1-1 and MAT1-2-1 in natural truffle soils and cultivated orchard soils. The effect of limestone on the pattern of truffle MAT genes and the correlation between soil properties and the proportion of MAT genes were also assessed. These results indicated that an uneven and nonrandom distribution of MAT genes was common in truffle-producing areas, cultivated truffle orchards, and ascocarps gleba. The competition between the two mating type genes and the expansion of unbalanced distribution was found to be closely related to truffle fructification. Limestone treatments failed to alter the proportion of the two mating type genes in the soil. The content of available phosphorus in soil was significantly correlated with the value of MAT1-1-1/MAT1-2-1 in cultivated and natural ectomycorhizosphere soils. The application of real-time quantitative PCR can provide reference for monitoring the dynamic changes of mating type genes in soil. This study investigates the distributional pattern of T. indicum MAT genes in the ectomycorhizosphere soil and ascocarp gleba from different regions, which may provide a foundation for the cultivation of T. indicum.

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Current progress on truffle submerged fermentation: a promising alternative to its fruiting bodies

Cited by 23 publications

References 64 publications

LC-MS-Based Metabolomic Approach Revealed the Significantly Different Metabolic Profiles of Five Commercial Truffle Species

LC-MS-Based Metabolomic Approach Revealed the Significantly Different Metabolic Profiles of Five Commercial Truffle Species

Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation

The Uneven Distribution of Mating Type Genes in Natural and Cultivated Truffle Orchards Contributes to the Fructification ofTuber indicum

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