鸡腿菇栽培中子实体自溶过程及相关酶活性变化

Autolysis of Fruiting Body and Activities of the Related Enzymes During Coprinus comatus Cultivation

鸡腿菇Coprinus comatus是一种珍稀食药用菌,具有较高的食药用价值,但子实体成熟后极易自溶,严重影响其食用和商品价值。为了明确鸡腿菇栽培中子实体的自溶过程和参与自溶过程的酶活性变化,观察了鸡腿菇栽培过程中子实体的自溶过程,将鸡腿菇子实体自溶分为6个阶段,描述了其宏观和微观形态变化,发现担孢子由无色变为浅褐色、褐色,最终变为黑色,菌褶则由白色变为浅褐色、褐色,最终变为黑色,菌盖最终溶解为黑色液体滴落。测定了自溶过程中6个不同阶段β-1,3葡聚糖酶、几丁质酶和多酚氧化酶活性,结果表明鸡腿菇自溶过程同时伴随着明显的褐变现象,β-1,3葡聚糖酶、几丁质酶和多酚氧化酶活性均随着自溶进程推进,3种酶在第Ⅲ阶段酶活性均显著上升,表明3种酶均参与了鸡腿菇的自溶过程。本研究为鸡腿菇菌株选育提供了理论依据。

Coprinus comatusis a rare high value edible and medicinal mushroom.However,the fruiting body of C.comatus is prone to browning and autolysis after maturity,which affected its flavor and commercial values.In this study,the autolytic process of fruiting bodies was observed and the activities of related enzymes were monitored during the C.comatus cultivation.The autolytic process of fruiting bodies was divided into six stages,and the changes of macroscopic and microscopic morphology were described.During the autolysis of C.comatus,the basidiospores varied from colorless to light brown,brown and finally to black,gills varied from white to light brown,brown and finally to black,and the pileus autolyzed to black liquid and finally dripped down.The activities ofβ-1,3 glucanase,chitinase and polyphenol oxidase in different autolytic stages were measured.The results showed thatβ-1,3 glucanase,chitinase and polyphenol oxidase are all involved in the autolytic process in C.comatus.This study observed that the autolytic process of fruiting body of C.comatus and identified the involved enzymes.It will be helpful for the strain breeding of this mushroom.