Membrane lipid profile of an edible basidiomycete <Emphasis Type="Italic">Lentinula edodes</Emphasis> during growth and cell differentiation |
| |
Authors: | Hiromichi?Sakai Email author" target="_blank">Susumu?KajiwaraEmail author |
| |
Affiliation: | (1) Department of Life Science, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology, Yokohama, 226-8501 Kanagawa, Japan |
| |
Abstract: | The basidiomycetous mushroom Lentinula edodes (Shiitake) exhibits a unique process of cell differentiation termed “fruiting-body formation”. To clarify the relationship
between membrane lipids and fruiting-body formation in this fungus, we investigated variations in levels of phospholipids,
cerebrosides, fatty acyl residues in the major phospholipids, and fatty acyl and sphingoid base residues in cerebrosides during
vegetative growth and fruiting-body formation. PC, PE, and PS were the primary phospholipids in the cells of L. edodes. After a shift in growth temperature of L. edodes mycelia has been shifted from 25 to 18°C, the proportion of unsaturated FA (UFA), such as linoleic acid (18∶2) and oleic
acid (18∶1), increased. In contrast, during fruiting-body formation induced by the temperature downshift to 18°C, 18∶2 of
PC in the primordia and fruiting bodies decreased, and the UFA of PF and 18∶1 of PC increased compared with the proportions
in mycelia growing at 18°C. These results showed that the proportions of fatty acyl residues in PC and PE differed during
fruiting-body formation in L. edodes. Moreover, the amount of cerebrosides in primordia increased compared with those in mycelia and fruiting bodies and, in these
differentiating tissues, the proportion of 2-hydroxypentadecanoic acid increased whereas that of 2-hydroxyoctadecanoic acid
decreased compared with that in the mycelia. However, the proportion of sphingoid base residues in cerebrosides did not change
during fruiting-body formation in L. edodes. |
| |
Keywords: | |
本文献已被 PubMed SpringerLink 等数据库收录! |
|