4D-label free based comparative proteomics revealed the responsive mechanisms of quality deterioration driven by...

Label-free quantitative proteomics profiles combined with biochemical analysis were applied in three spore release stages to investigate the proteome responses related to spore release inducing the quality loss of mushrooms. During the spore release, the mushrooms softened, and malondialdehyde (MDA) and total free amino acids accumulated, especially bitter amino acids. Among the 2720 identified proteins, aminoacyl-tRNA biosynthesis, oxidative phosphorylation, and other glycan degradation pathways were primarily implicated. ATP-binding cassette (ABC) transporters and purine metabolism stimulated energy consumption in the second stage, which could be responsible for the spore release. Moreover, aminoacyl-tRNA ligase and ribosomal proteins were identified as hub proteins, actively expressed, and significantly associated with quality traits. The hub proteins might play a dominant role in mediating the quality deterioration triggered by the spore release in shiitake mushrooms. The results expand the understanding of the molecular mechanisms underlying the response to spore release in shiitake mushrooms.