低温刺激对食用菌子实体形成的研究进展

Advances in low temperature stimulation for the fruiting body formation of edible fungi

摘要:

探究低温刺激子实体形成过程的组学数据能为食用菌的工厂化低碳高效栽培及广温型品种的选育提供参考。本文首先通过主成分分析对食用菌低温刺激子实体形成的类型进行低温型(11−19 ℃)和冷压型的划分(≤10 ℃)。在此基础上，综述了食用菌两种类型的低温刺激子实体形成过程的研究进展。食用菌低温刺激子实体形成过程中都涉及信号转导、胁迫响应、基础代谢、细胞分化、细胞结构变化等代谢过程。随着低温型到冷压型的刺激温度下降，糖代谢可能转向脂代谢为子实体形成提供能量。

关键词:食用菌;低温刺激;子实体形成;功能基因组学;功能基因

Abstract:

Exploring the process of low temperature stimulating fruiting body formation (LSFF) can provide a reference for the industrialized low-carbon efficient cultivation of edible fungi and the breeding of varieties with wide temperature ranges. This study first performed principal component analysis to classify LSFF of edible fungi into the low-temperature type (11−19 °C) and the cold stress type (≤10°C). On this basis, the research progress in the two types of LSFF in edible fungi was reviewed. The LSFF in edible fungi involves the metabolic processes such as signal transduction, stress response, basic metabolism, cell differentiation, and cell structure changes. With the decrease in the stimulation temperature from the low-temperature type to cold stress type, the sugar metabolism may shift to lipid metabolism to provide energy for fruiting body formation.

Key words:edible fungi;low temperature stimulation;fruiting body formation;functional genomics;functional gene