Transcriptomic and metabolomic insights into flavor variations in wild and cultivated Agaricus bisporus

作者：Zhi-Xin Cai, Zhi-Heng Zeng, Wenzhi Chen, Zhongjie Guo, Yuanping Lu, Jian-Hua Liao, Hui Zeng, Meiyuan Chen · 发表于：Scientific Reports · 年份：2025 · DOI：10.1038/s41598-025-95714-3 · 被引用次数：3 · 研究领域：Fungal Biology and Applications、Metabolomics and Mass Spectrometry Studies、Food Quality and Safety Studies

Agaricus bisporus is a widely cultivated edible fungus globally. However, the mechanisms underlying the differences in flavor and nutritional traits between wild-type (W) and cultivated-type (C) strains remain unclear, which hinders the artificial breeding of high-quality varieties. This study systematically revealed, for the first time, the molecular and metabolic basis of flavor divergence between wild and cultivated A. bisporus by integrating transcriptomics and metabolomics. A total of 43 strains (23 wild-type and 20 cultivated-type) were analyzed using high-throughput sequencing and liquid chromatography-tandem mass spectrometry (LC-MS/MS) to dissect differences in gene expression and metabolite profiles. Results showed that although total protein and amino acid contents exhibited no significant differences, transcriptomic analysis identified significant upregulation of AGABI2DRAFT_188981 and AGABI2DRAFT_191000 (genes associated with high-affinity methionine permease MUP1) in cultivated strains, suggesting their indirect regulation of flavor formation via methionine metabolism. Metabolomic analysis further revealed a marked increase in uridine levels in cultivated strains (3.2-fold higher than wild-type, p < 0.01), indicating potential medicinal value, while wild strains were enriched with flavor precursors such as fumaric acid and isoleucine (fold change ≥ 2.5). In contrast, cultivated strains accumulated metabolites like 2-hydroxybutyric acid and α-ketoglutarate (VIP >...