Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

Splivallo, Richard; Bossi, Simone; Maffei, Massimo E.; Bonfante, Paola

doi:10.1016/j.phytochem.2007.03.030

Cited by 131 publications

(149 citation statements)

References 35 publications

(44 reference statements)

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“…2 is unclear. It has been speculated that truffle aroma might result from the intimate interaction of truffles and their microbiomes (6,33,34). Indeed, some volatiles might be produced by both truffles and microbes, while others might be derived from a single player (i.e., yeasts, bacteria, or truffles).…”

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

“…Occurrences in fungal and bacterial phyla/classes are derived from the mVOC database (37) and the data from a review on fungal volatiles (38). They are shown as a heatmap representing the percent occurrence in each class, with n being the total number of organisms in each class ( (33,40,48), T. melanosporum (41), T. formosanum (T. formo.)…”

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

See 1 more Smart Citation

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

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118

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dTruffles (Tuber spp.) are ascomycete subterraneous fungi that form ectomycorrhizas in a symbiotic relationship with plant roots. Their fruiting bodies are appreciated for their distinctive aroma, which might be partially derived from microbes. Indeed, truffle fruiting bodies are colonized by a diverse microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses. The aim of this minireview is two-fold. First, the current knowledge on the microbial community composition of truffles has been synthesized to highlight similarities and differences among four truffle (Tuber) species (T. magnatum, T. melanosporum, T. aestivum, and T. borchii) at various stages of their life cycle. Second, the potential role of the microbiome in truffle aroma formation has been addressed for the same four species. Our results suggest that on one hand, odorants, which are common to many truffle species, might be of mixed truffle and microbial origin, while on the other hand, less common odorants might be derived from microbes only. They also highlight that bacteria, the dominant group in the microbiome of the truffle, might also be the most important contributors to truffle aroma not only in T. borchii, as already demonstrated, but also in T. magnatum, T. aestivum, and T. melanosporum. Microbes can be found almost everywhere on our planet. They colonize many different types of habitats, among them living organisms, such as plant roots or insect and human guts. Classical microbiological methods have long offered a spotlight view on microbial diversity. Recent high-throughput molecular techniques have revolutionized the field of microbial ecology by unraveling an enormous microbial diversity in numerous organisms and highlighting the deep impact of microbiomes of their host physiology and behavior (1, 2). Truffle fungi are no exception, since they are colonized by a complex microbial community made up of bacteria, yeasts, guest filamentous fungi, and viruses (3-14).Truffles are subterranean ascomycete fungi that form ectomycorrhizas in symbiotic relationship with plant roots (15). Their fruiting bodies are appreciated for their distinctive aroma, which is partially derived from microbes (6,14,16). The aim of this minireview is to synthesize the current knowledge on the composition of the microbial community of truffles and discuss their potential role in truffle aroma formation, specifically focusing on volatiles that are responsible for human-perceived truffle aroma (defined as odorants). TRUFFLE MICROBIOMESTruffles are colonized by microbes at all stages of their life cycle, which include a symbiotic stage in association with a host plant (ectomycorrhiza), a sexual stage (fruiting bodies), and a free-living mycelial stage, which might serve an exploratory purpose in the soil. To date, microbes and microbial communities have been characterized in truffles with culture-dependent and -independent techniques in Ͼ15 papers (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(17)(18)(19)(20)(21). Various life cycle stages of four...

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Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

Section: Involvement Of Microbes In Production Of Aroma That Humans Pmentioning

confidence: 99%

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Vahdatzadeh

Deveau

Splivallo

2015

Appl Environ Microbiol

Self Cite

123

118

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“…On the other hand, some plants are negatively affected by VOCs emerging from soil; e.g., truffle (Tuber melanosporum) volatiles are able to inhibit the growth of A. thaliana, inducing an oxidative burst in A. thaliana leaf parenchyma tissue (Spilvallo et al 2007a). …”

Section: Microbial Volatile Organic Compounds As Promoters and Inhibimentioning

confidence: 99%

Volatile organic compounds (VOCs) in soils

2010

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Soils may act as sources or sinks of volatile organic compounds (VOCs). Many of the formed VOCs are produced by microorganisms, and it would be a challenge to investigate soil microbial communities by studying their VOC profile. Such "volatilomics" would have the advantage of avoiding extraction steps that are often a limit in genomic or proteomic approaches. Abundant literature on microbially produced VOCs is available, and in particular novel detection methods allow additional insight. The aim of this paper was to give an overview on the current knowledge of microbial VOC emissions from soils.

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“…VOCs were then extracted from SPME and the fibre was directly injected splitless at 2508C for 30 min, using He as the carrier gas. GC analyses were done with an Agilent Series G6890N gas chromatograph equipped both with a flame ionization detector and a mass detector as reported earlier (Splivallo et al 2007). Gas-chromatography mass spectrometry (GC-MS) analyses were performed using an Agilent Series 5973N mass spectrometer.…”

Section: Analysis Of Volatile Organic Compoundsmentioning

confidence: 99%

Herbivory induces a ROS burst and the release of volatile organic compounds in the fernPteris vittataL.

Imbiscuso

Trotta

Maffei

et al. 2009

Journal of Plant Interactions

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The arsenic hyper-accumulating fern, Pteris vittata L., was studied to investigate the behavior of lower plants in response to both mechanical (MW) and herbivore wounding (HW). To this end, the cotton leaf worm Spodoptera littoralis was fed on P. vittata and the volatile organic compound (VOC) emission was detected from the fern's head space by using solid phase micro extraction (SPME) and analyzed by GC-MS. Controls were represented by unwounded and MW ferns. The fluorescent probe Amplex red was used to investigate the oxidative burst due to MW and HW by confocal laser scanning microscopy. Ferns responded to herbivore wounding events by emitting the sesquiterpenes (Z)-b-farnesene, (E)-b-farnesene, (Z,E)-a-farnesene, (E,E)-a-farnesene and (E)-nerolidol. An oxidative burst was found close to wounded areas in both MW and HW ferns, and young ferns reacted with a higher H 2 O 2 production after HW. The reported data suggest that lower plants, such as ancient ferns, show two events commonly occurring and reported in many higher and more evolved plants after herbivore attack: an oxidative burst and the emission of volatile terpenoids.

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Discrimination of truffle fruiting body versus mycelial aromas by stir bar sorptive extraction

Cited by 131 publications

References 35 publications

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

Volatile organic compounds (VOCs) in soils

Herbivory induces a ROS burst and the release of volatile organic compounds in the fernPteris vittataL.

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