2020 Fiscal Year Final Research Report
Elucidation of molecular genetic characteristics of albino mutation of Maitake mushroom and its application for breeding
| Project/Area Number |
18K05763
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 40020:Wood science-related
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| Research Institution | Tottori University |
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Principal Investigator |
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| Project Period (FY) |
2018-04-01 – 2021-03-31
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| Keywords | アルビノ / マイタケ / 育種 / メラニン / チロシナーゼ / 遺伝マーカー / フレームシフト変異 / 新品種 |
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| Outline of Final Research Achievements |
The coloration of maitake fruiting bodies is caused by melanin, which is produced by tyrosinase 2. A comparison of the tyrosinase 2 gene sequence between the mutant and wild type revealed a single nucleotide deletion in the coding region of the mutant gene. A single nucleotide deletion was found in the coding region of the mutant gene, and frameshift mutation was occurred. In addition, we succeeded in developing a technique for selecting albino mutant strains among basidiospore isolates by PCR, efficiently. The color of the fruiting bodies of the mutant × mutant and wild type × mutant dikaryon selected by using this technology were white and beige, respectively. The results of this study will provide a new strategy for breeding white varieties of maitake and facilitate the breeding technique of useful white varieties.
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| Free Research Field |
菌類遺伝育種学
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| Academic Significance and Societal Importance of the Research Achievements |
マイタケは，日本で人気の食用きのこであり，人工栽培も可能で，非常によく食されている．しかしながら，汁物の多い和食では，マイタケ特有の褐色色素が，煮汁に出てくることで料理の色合いが悪くなるため，鍋などの汁物には使いにくい食材の一つであることから，褐色色素を生産しない有用な白色品種の開発が熱望されている．しかし，現有する白色品種は，収量が低く，生産しても採算が取れないため，普及していない．本研究の成果で，マイタケの白色化の原因遺伝子が分かったこと，そして，その変異型遺伝子の検出が容易になったことで，今後，加速度的に収量の高い，白色マイタケ品種を育種することができるようになった．
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