热胁迫对皱环球盖菇菌丝体脂肪酸的影响

Effect of Heat Stress on Fatty Acids in Stropharia rugosoannulata Mycelia

将皱环球盖菇(Stropharia rugosoannulata)的菌丝体在37℃条件下分别处理0、6、12、18、24 h,其中以0 h为对照组,采用GC-MS分析测定菌丝体中的脂肪酸种类及含量。结果表明:热胁迫后,皱环球盖菇菌丝体的脂肪酸总含量有所增加,但种类无变化,其中饱和脂肪酸含量先升高后降低,在6 h时达到最大值,饱和脂肪酸中棕榈酸和硬脂酸的含量明显增加,棕榈酸含量最高,且其在24 h时占饱和脂肪酸的百分比达到最大,为76.3%,高于0 h时的69.5%,而亚油酸在0 h时占不饱和脂肪酸中的百分比最大,为91.8%。通过对比热胁迫前后菌丝体中的脂肪酸含量及其种类变化,有助于了解皱环球盖菇的抗高温胁迫机制。

Mycelia of Stropharia rugosoannulata were subjected to heat stress at 37 ℃ for different time(0, 6, 12, 18 and 24 h), and then determined for fatty acid profiles for each time duration by GC-MS. The results showed that the overall fatty acid content increased under heat stress compared with the control. On the other hand, heat stress did not alter the kinds of mycelial fatty acids. Saturated fatty acids initially increased as the heat stress time increased and peaked at 6 h, and then decreased after 6 h. Among the detected saturated fatty acids, palmitic acid and stearic acid increased significantly under heat stress. Plamitic acid was the top 1 saturated mycelial fatty acid accounting for 69.5% of the overall saturated fatty acids in the control without any heat stress, and its relative content reached the highest at 24 h, accounting for 76.3% of the overall saturated fatty acids. Linoleic acid was the major unsaturated fatty acid with a relative percentage of 91.8% in the control without any heat stress. Analyses on mycelial fatty acids under different heat stress conditions provide insights to mechanisms of heat stress resistance and prospective strategies for reducing losses under high temperature.