Browsing by Subject "Desert truffles"

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    Desert truffle genomes reveal their reproductive modes and new insights into plant–fungal interaction and ectendomycorrhizal lifestyle
    (Wiley, 2020-10-28) Marqués Gálvez, José Eduardo; Miyauchi, Shingo; Paolocci, Francesco; Navarro Ródenas, Alfonso; Arenas Jiménez, Francisco; Pérez Gilabert, Manuela; Morin, Emmanuelle; Auer, Lucas; Barry, Kerrie W.; Kuo, alan; Grigoriev, Igor V.; Martin, Francis M.; Kohler, Annegret; Morte Gómez, María Asunción; Biología Vegetal; Facultades de la UMU::Facultad de Biología
    Desert truffles are edible hypogeous fungi forming ectendomycorrhizal symbiosis with plants of Cistaceae family. Knowledge about the reproductive modes of these fungi and the molecular mechanisms driving the ectendomycorrhizal interaction is lacking. Genomes of the highly appreciated edible desert truffles Terfezia claveryi Chatin and Tirmania nivea Trappe have been sequenced and compared with other Pezizomycetes. Transcriptomes of T. claveryi × Helianthemum almeriense mycorrhiza from well-watered and drought-stressed plants, when intracellular colonizations is promoted, were investigated. We have identified the fungal genes related to sexual reproduction in desert truffles and desert-truffles-specific genomic and secretomic features with respect to other Pezizomycetes, such as the expansion of a large set of gene families with unknown Pfam domains and a number of species or desert-truffle-specific small secreted proteins differentially regulated in symbiosis. A core set of plant genes, including carbohydrate, lipid-metabolism, and defence-related genes, differentially expressed in mycorrhiza under both conditions was found. Our results highlight the singularities of desert truffles with respect to other mycorrhizal fungi while providing a first glimpse on plant and fungal determinants involved in ecto to endo symbiotic switch that occurs in desert truffle under dry conditions.
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    Effect of industrial processing on desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids
    (Wiley, Society of Chemical Industry, 2003-05) Murcia Tomás, María Antonia; Martínez Tomé, Magdalena; Vera, Ana; Gutierrez, Almudena; Honrubia, Mario; Jiménez Monreal, Antonia M.; Morte Gómez, María Asunción; Tecnología de Alimentos, Nutrición y Bromatología
    Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg−1 and 637.8 g kg−1 respectively; ash was 42.5 g kg−1 and 82.1 g kg−1 respectively; protein was 159.5 g kg−1 and 225.4 g kg−1 respectively; lipids were 69.5 g kg−1 and 199.4 g kg−1 respectively; fibre was 83.2 g kg−1 and 130.4 g kg−1 respectively; and carbohydrates were 645.5 g kg−1 and 366.6 g kg−1 respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18:1 > 18:3 > 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0+22:1 > 14:0 + 24:0 > 15:0 + 17:0 + 22:0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05).