摘要
Flavonoids constitute a significant class of metabolites in plants and fungi,with numerous members exhibiting antioxidant and antimicrobial properties that confer health benefits to humans.However,there is limited research on the comprehensive information regarding the flavonoid components responsible for healthpromoting effects and color formation in edible mushrooms.Here,we analyzed the composition and relative content of flavonoids in two cultivars of Stropharia rugosoannulata,namely’MD128’(wine cap)and’ZJR19’(pale yellow cap),and compared the significant differences in flavonoid accumulation between the pileipellis of’MD128’and’ZJR19’fruiting bodies.UHPLC-ESI-MS/MS analysis has shown a higher content of flavonoids,including catechin,trifolin,and kaempferol-3-O-neohesperidoside,in’ZJR19’compared to’MD128’.We then investigated the significance of flavonoids in relation to antioxidant capacity.The pileipellis of’ZJR19’exhibited higher superoxide dismutase and catalase activity,which significantly contributed to their enhanced antioxidant capacity.Furthermore,an integrated metabolome and transcriptome analysis identified up-regulation of flavonoid metabolism pathways in’ZJR19’,in comparison to’MD128’,which may cause the higher flavonoid accumulation in’ZJR19’.Our results provide important insights into how flavonoid metabolic pathways contribute to the appearance and nutritional quality in S.rugosoannulata and offer a new reference for selection and breeding of edible mushrooms.
基金
founded by the New Variety Breeding Project of Science Technology Department of Zhejiang Province(2021C02073).
