Metabolic and proteomic analysis of morel fruiting body (Morchella importuna).

Graphical abstract Highlights • 30 metabolites and 4047 proteins were identified in morel. • The proteome of morel was reported for the first time. • The polar metabolites mainly related to the respiratory enzymes. • Results provide important information for the chemical compositions of morel. Abstract 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. [ABSTRACT FROM AUTHOR]