Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 76, Issue -, Pages 51-57Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2018.12.006
Keywords
Food metabolic analysis; Food composition; Morchella importuna; Morel fruiting body; Food proteome; Eating quality; Carbohydrate-active enzymes; Browning
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Funding
- National Natural Science Foundation of China [31701655]
- Technology Innovation R&D Project of Chengdu [2018-YF05-00501-SN]
- Project of Department of Education of Sichuan Province [2081017026]
- Innovation Team Project of Department of Education of Sichuan Province [16TD0036]
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Morchella (morels) have been used as herbs throughout history, and current scientific research has confirmed their various health benefits. However, as an edible fungus, information regarding the chemical composition of morels is limited. In the present work, the metabolic and proteomic profiles of the cultured morel fruiting body (Morchella importuna) were investigated. The metabolic analysis, which was performed using a GC MS protocol, identified 7 organic acids, 7 sugar alcohols, 6 monosaccharides, and 3 amino acids. In the shotgun proteome analysis based on the LC MS/MS, a total of 4047 morel proteins were identified. Based on these omics data, an integrated analysis between the small molecule metabolites and the proteins (enzymes) in the morel fruiting body was performed. Results indicated that the taste of the morel was primarily due to polar metabolites, which were primarily related to respiratory enzymes. Besides, 139 carbohydrate-active enzymes and 10 browning related enzymes were found in morel, and would involve in the texture and color regulation of morel fruiting body. These results provide important information for the understanding of the edible qualities of the morel fruiting body. Moreover, the functional characterization of morel proteins may contribute to technologies for the preservation and processing of morels.
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