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Adaptive Horizontal Gene Transfers between Multiple Cheese-Associated Fungi
Jeanne Ropars1, Ricardo C Rodríguez de la Vega1, Manuela López-Villavicencio2
1Ecologie, Systématique et Evolution, UMR8079, Univ. Paris-Sud, 91405 Orsay, France; Ecologie, Systématique et Evolution, UMR8079, CNRS, 91405 Orsay, France.
Current Biology : CB
|September 29, 2015
Summary
Fungal domestication reveals that Penicillium fungi adapted to cheese through horizontal gene transfer. These genomic changes provide advantages in nutrient utilization and competition, impacting food production and safety.
Area of Science:
- * Evolutionary biology
- * Mycology
- * Genomics
Background:
- * Domestication provides a model for studying recent adaptation.
- * Fungal domestication is understudied despite its industrial importance.
- * Penicillium species (P. roqueforti, P. camemberti) were independently selected for cheese production.
Purpose of the Study:
- * To investigate the genomic basis of fungal adaptation to cheese environments.
- * To identify genetic mechanisms driving the evolution of cheese-associated Penicillium fungi.
Main Methods:
- * Comparative genomics of ten Penicillium species.
- * Identification and characterization of horizontally transferred regions (HTRs).
- * Experimental validation of HTRs' functional roles in growth and competitiveness.
Main Results:
- * Multiple recent horizontal gene transfers (HTRs) were identified in cheese-associated Penicillium fungi.
- * Seven HTRs, each >10 kb, were found across distant Penicillium species.
- * Two HTRs contained genes for nutrient utilization and competition, showing recent selective sweeps and enhanced early-stage cheese maturation.
Conclusions:
- * Horizontal gene transfer played a significant role in the adaptation of Penicillium to cheese.
- * Identified HTRs offer insights into industrial applications and food safety.
- * This study enhances understanding of eukaryotic adaptation to rapid environmental changes.
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