Comparisons of different methods for virus-elimination of edible fungi.
- Author:
Chao-hui ZHANG
1
;
Ying-miao LIU
;
Yuan-cheng QI
;
Yu-qian GAO
;
Jin-wen SHEN
;
Li-you QIU
Author Information
1. College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China. p686@163.com
- Publication Type:Journal Article
- MeSH:
Food Microbiology;
Freeze Drying;
Hybridization, Genetic;
Hyphae;
virology;
Pleurotus;
cytology;
genetics;
growth & development;
virology;
Protoplasts;
virology;
RNA, Double-Stranded;
analysis;
isolation & purification;
RNA, Fungal;
analysis;
isolation & purification;
Spores, Fungal;
genetics;
virology;
Viruses;
isolation & purification
- From:
Chinese Journal of Virology
2010;26(3):249-254
- CountryChina
- Language:Chinese
-
Abstract:
Four dsRNA bands were extracted from Pleurotus ostreatus TD300 by the dsRNA isolation technique with sizes of 8.2 kb, 2.5 kb, 2.1 kb, and 1.1 kb, respectively. Four virus-eliminated methods, i. e. hyphal tips cut (HTC), protoplast regeneration (PR), single spore hybridization (SSH), and frozen and lyophilized (FL), were applied to prepare virus-eliminated strains, and one virus-eliminated strain was selected for each virus-elimination method. The virus-eliminated strains were named as HTC8, PR15, FL01, and SSH11, respectively. There were low concentration of 8.2 kb dsRNA remained in HTC8, as well as low concentration of 8.2 kb and 2.5 kb dsRNA remained in FL01. However, no dsRNA remained in PR15 and SSH11. The hyphal growth rate and laccase activity of the virus-eliminated strains increased, especially HTC8 and PR15, whose hyphal growth rate was higher by 22.73% and 18.18%, and laccase activities higher by 145.83% and 134.38% than that of the original strain, respectively. The conclusion is that hyphal tips cut and protoplast regeneration are suitable to prepare virus-eliminated strains of edible fungi.
