Relationship between fruiting body development and extracellular laccase production in the edible mushroom Flammulina velutipes

被引：11

作者：

Cesur, Aylin ^{[1
]}

Yamamoto, Ryousuke ^{[2
]}

Asada, Yasuhiko ^{[2
]}

Watanabe, Akira ^{[2
]}

机构：

[1] Ehime Univ, United Grad Sch Agr Sci, Dept Appl Bioresource Sci, 3-5-7 Tarumi, Matsuyama, Ehime 7908566, Japan

[2] Kagawa Univ, Fac Agr, Dept Appl Biol Sci, 2393 Ikenobe, Miki, Kagawa 7610795, Japan

来源：

BIOCHEMISTRY AND BIOPHYSICS REPORTS | 2022年 / 29卷

关键词：

Flammulina velutipes; Fruiting body; Laccase; MANGANESE PEROXIDASE; LIGNIN PEROXIDASE; DECOLORIZATION; DYES; GROWTH; AZO;

D O I：

10.1016/j.bbrep.2022.101204

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The biochemical mechanism underlying the development of fruiting bodies in Flammulina velutipes, an edible mushroom, was investigated using the YBLB colorimetric assay to distinguish between the normal strain (FVN-1) and the degenerate strain (FVD-1). In this assay, the color of the YBLB medium (blue-green) inoculated with FVN-1 exhibiting normal fruiting body development changed to yellow, while the color of the medium inoculated with FVD-1 changed to blue. In this study, we found that this color difference originated from extracellular laccase produced by FVN-1. Moreover, FVN-1 exhibited considerably higher extracellular laccase activity than FVD-1, under conditions facilitating fruiting body formation. Overall, these findings suggest that extracellular laccase is involved in the fruiting body development process in F. velutipes.

引用

页数：4

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