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Smelling the difference: Transcriptome, proteome and volatilome changes after mating.

Daniela Freihorst1, Melanie Brunsch1, Sophia Wirth1

  • 1Friedrich Schiller University, Institute of Microbiology, Microbial Communication, Neugasse 25, 07743 Jena, Germany.

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Summary
This summary is machine-generated.

Mating in Schizophyllum commune mushrooms triggers significant changes in gene expression and protein regulation. This interaction leads to altered volatile compound production, enhancing the characteristic mushroom odor.

Keywords:
BasidiomyceteMatingProteomeSchizophyllum communeTranscriptomeVolatilome

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Area of Science:

  • Mycology
  • Molecular Biology
  • Biochemistry

Background:

  • Mushrooms possess distinct odors, but the link between odor production and mating processes, essential for mushroom formation, remains unclear.
  • Investigating odor development in both monokaryotic (unmated) and dikaryotic (mated) fungal strains is crucial for understanding fungal development.

Purpose of the Study:

  • To investigate the relationship between mating, odor production, and the underlying molecular mechanisms in the model mushroom Schizophyllum commune.
  • To compare transcriptional and proteomic changes during mating and correlate them with volatile compound emissions.

Main Methods:

  • Comprehensive transcriptome and proteome analysis of monokaryotic and dikaryotic mycelia.
  • Volatilome studies to analyze changes in emitted volatile organic compounds.
  • Comparison of proteomic, transcriptomic, and volatilomic data to identify regulatory networks.

Main Results:

  • A strong correlation was observed between transcriptome and proteome data, with over 80% of transcripts showing post-translational regulation.
  • Mating significantly broadened the spectrum of volatile compounds and increased the emission of key odorants like 3-octanone and 1-octen-3-ol.
  • Transcriptional regulation of key biosynthetic enzymes, including alcohol dehydrogenases and sesquiterpene synthases, varied between monokaryotic and dikaryotic stages.

Conclusions:

  • Fungal mating involves extensive post-translational regulation, influencing downstream processes and dikaryon formation.
  • Mating-induced changes in volatile compounds contribute to the characteristic mushroom odor.
  • Specific transcriptional patterns of biosynthetic genes are associated with different mating stages, highlighting stage-specific metabolic regulation.