The Molecular Mechanism of Mycelial Incubation Time Effects on Primordium Formation of Pleurotus tuoliensis Through Transcriptome and Lipidomic Analyses

Pleurotus tuoliensis is a precious edible mushroom with a long cultivation cycle. Despite being cultivated in China for nearly 30 years, research on the molecular mechanisms underlying its primordium formation remains limited. In this study, the molecular mechanisms by which incubation time affects the primordium formation of P. tuoliensis were investigated using RNA-seq technology and lipid content detection. Our research revealed that the transcription of genes involved in lipid metabolism and lipid levels changed significantly during different incubation periods. Distinct differences were observed in gene transcription associated with signaling pathways, sphingolipid metabolism, fatty acid metabolism, and steroid biosynthesis in mycelia cultured for varying days and then stimulated by low temperature and light. These findings indicate that lipid accumulation and alterations in mycelial cell membrane components during incubation may affect the mycelial response to environmental signals, subsequently regulating primordium formation. This study revealed the crucial role of lipid metabolism during incubation in the primordium formation of P. tuoliensis, providing a novel perspective for investigating the molecular mechanism underlying fruiting body development.