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Effects of polyamines on the early development of cystocarps,spore release,survival,and germination rate of Gracilariopsis lemaneiformis

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Journal of Oceanology and Limnology 2023年第3期41卷 1133-1144页

作者： Deguang SUN Emon RAHMAN Siqi SUN Xue SUN Nianjun XU Key Laboratory of Marine Biotechnology of Zhejiang Province School of Marine SciencesNingbo UniversityNingbo 315211China

Three polyamines(PAs)(spermidine(Spd),spermine(Spm),and putrescine(Put))were used as growth regulators to the marine macroalgae Gracilariopsis lemaneiformis and to female gametophyte and reproductive tissues(cystocarps were constructed),which led to early maturation of cystocarps and spore *** cultivation revealed that exogenous PA application accelerated the development of cystocarps,and the mean sporeling growth rate was 20%–50%/d during the initial week of *** spore count(SC),survival rate(SR),and germination rate(GR)of *** showed different responses to PA(10-6 mol/L and 10-3 mol/L)treatments under different temperatures(18,26,and 34℃),light intensities(30,60,and 90μmol photons/(m^(2)·s)),salinities(25,30,and 35),and nutrient levels(25꞉2.5,50꞉5.0,and 75꞉7.5μmol/L NH4Cl꞉K2HPO4),and the optimal conditions were 26℃,light intensity of 60μmol/(m^(2)·s),salinity of 35,and nutrient level of 50꞉5.0μmol/L NH4Cl꞉*** the optimum conditions,the SC per cystocarp increased by 82.38%,and the spore SR and GR increased by 33.07%and 46.44%,*** experiment lasted for 7 days,with the highest SC on Day 4 and plateauing on Day *** results indicate that PAs could promote the early maturation,spore release,survival,and germination of *** under laboratory conditions.

关键词： Gracilariopsis lemaneiformis polyamines carpospores spore release survival rate germination rate

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Energy status regulated umami compound metabolism in harvested shiitake mushrooms(Lentinus edodes)with spores triggered to release

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Food Science and Human Wellness 2023年第1期12卷 303-311页

作者： Rongrong Xia Xuemei Zhao Guang Xin Libin Sun Heran Xu Zhenshan Hou Yunting Li Yafei Wang College of Food Science Shenyang Agricultural UniversityShenyang 110866China Sichuan national inspection and Testing Co. Ltd.Luzhou 646000China

The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly *** this study,the variations of energy status and umami taste of mushrooms were measured at 25℃.At 24 h storage,slight spore prints of mushrooms were first pictured,respiration *** ATP decrease and ADP increase were also observed as the initiation of postharvest senescence(Pspore ***,the equivalent umami concentration(EUC)was strongly correlated with energy levels(R=0.80).Fifteen related gene expression levels in the energy metabolism pathway were ***1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami *** results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.

关键词： Shiitake mushrooms spore release Energy metabolism Umami taste Transcriptome

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