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Comparative proteomics reveals the response and adaptation mechanisms of white Hypsizygus marmoreus against the biological stress caused by Penicillium

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Food Science and Human Wellness 2024年第3期13卷 1645-1661页

作者： Xiuqing Yang Sizhu Li Xiaohang Li Chenxiao Zhang Meijie Liu Lizhong Guo Lin Liu Hao Yu Shandong Provincial Key Laboratory of Applied Mycology School of Life SciencesQingdao Agricultural UniversityQingdao 266109China

White Hypsizygus marmoreus is a popular edible *** mycelium is easy to be contaminated by Penicillium,which leads to a decrease in its quality and *** could compete for limited space and nutrients through rapid growth and produce a variety of harmful gases,such as benzene,aldehydes,phenols,etc.,to inhibit the growth of *** mycelium.A series of changes occurred in *** proteome after contamination when detected by the label-free tandem mass spectrometry(MS/MS)*** proteins with up-regulated expression worked together to participate in some processes,such as the non-toxic transformation of harmful gases,glutathione metabolism,histone modification,nucleotide excision repair,clearing misfolded proteins,and synthesizing glutamine,which were mainly used in response to biological *** proteins with down-regulated expression are mainly related to the processes of ribosome function,protein processing,spliceosome,carbon metabolism,glycolysis,and *** reduction in the function of these proteins affected the production of the cell components,which might be an adjustment to adapt to growth *** study further enhanced the understanding of the biological stress response and the growth restriction adaptation mechanisms in edible *** also provided a theoretical basis for protein function exploration and edible mushroom food safety research.

关键词： Hypsizygus marmoreus Penicillium Proteomics biological stress response Adaptation

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