Morphological and ultrastructural examination of senescence in Morchella elata.
In recent years, the artificial cultivation of Morchella mushrooms that belong to Elata Clade, including Morchella elata, has been developed rapidly in China. However, the prominent problem of spawn aging has been frustrating the morel farming. In this paper, aging in M. elata was achieved from 12 to 17 subcultures and lifespan of 1536-2256 h by successive subculturing. The lifespan can be roughly divided into juvenile phase and senescent phase with respect to the mycelia linear growth rate. After a certain period of rapid growth with almost constant rate at the juvenile phase, the isolate entered the senescent phase characterized by slow down of mycelia growth, producing pigments ahead of time and final death of the apical hyphae. The period of the senescent phase was definitely 240-288 h; while that of the juvenile phase was diverse relying on different isolates. Moreover, microscopic study showed that angles between the leading and primary hyphae increased constantly with aging. In senesced hyphal cells of M. elata, the typical characteristics of autophagy (enlargement of vacuoles and existence of organelles sequestrated lysosomes) and apoptosis (condensation of the cytoplasm and nuclear and plasmolysis) were observed. In addition, in the final stage of senescence, the apical hyphae collapsed with the plasma membrane and all the cellular organelles disrupted, indicated a necrotic mode of cell death. Taken together, these data revealed the involvement of autophagy, apoptosis and necrosis in senescence of M. elata. The characterization and molecular mechanism of autophagy, apoptosis and necrosis need further study and the systematic study of morel aging will be beneficial for the healthy development of morel farming.
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China. Electronic address: peixinhe191@aliyun.com.
Peixin
P
He
Institute of Applied Mycology, Huazhong Agricultural University, Wuhan 430070, China.
Yingli
Y
Cai
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
Sumeng
S
Liu
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
Li
L
Han
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
Lina
L
Huang
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430070, China.
Wei
W
Liu
D000375:Aging; D000383:Agriculture; D017209:Apoptosis; D001203:Ascomycota / Q000254:growth & development / Q000502:physiology* / Q000648:ultrastructure*; D001343:Autophagy; D002681:China; D025301:Hyphae / Q000254:growth & development / Q000648:ultrastructure; D008247:Lysosomes / Q000648:ultrastructure; D046529:Microscopy, Electron, Transmission / Q000379:methods; D009336:Necrosis; D015388:Organelles / Q000648:ultrastructure; D010802:Phylogeny
Aging; Apoptosis; Autophagy; Morel; Necrosis