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The normal development of mycorrhizal symbiosis is a dynamic process, requiring elaborately regulated interactions between plant roots and compatible fungi, mandatory for both partners´ survival. In the present study, we further elucidated the mycorrhizal development of the desert truffles Terfezia claveryi with the host plant Helianthemum almeriense as an ectendomycorrhizal symbiosis model under greenhouse conditions. To investigate this, we evaluated the morphology of mycorrhizal colonization, concomitantly with the dynamic expression of selected marker genes (6 fungal and 11 plant genes) measured every week until mycorrhiza maturation (three months). We were able to determine 3 main stages in the mycorrhization process, 1) pre-symbiosis stage where mycelium is growing in the soil with no direct interaction with roots, 2) early symbiosis stage when the fungus spreads along the roots intercellularly and plant-fungal signaling is proceeding, and 3) late symbiosis stage where the fungus consolidates and matures with intracellular hyphal colonization; this is characterized by the regulation of cell-wall remodeling processes.
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http://dx.doi.org/10.1007/s00572-025-01205-8 | DOI Listing |
Mycorrhiza
April 2025
Departamento Biología Vegetal, Facultad de Biología, CEIR Campus Mare Nostrum (CMN), Universidad de Murcia, Campus de Espinardo, 30100, Murcia, Spain.
The normal development of mycorrhizal symbiosis is a dynamic process, requiring elaborately regulated interactions between plant roots and compatible fungi, mandatory for both partners´ survival. In the present study, we further elucidated the mycorrhizal development of the desert truffles Terfezia claveryi with the host plant Helianthemum almeriense as an ectendomycorrhizal symbiosis model under greenhouse conditions. To investigate this, we evaluated the morphology of mycorrhizal colonization, concomitantly with the dynamic expression of selected marker genes (6 fungal and 11 plant genes) measured every week until mycorrhiza maturation (three months).
View Article and Find Full Text PDFCurr Microbiol
June 2024
Faculty of Science, Department of Biology, Dokuz Eylul University, Buca, 35390, Izmir, Turkey.
The extensive use of high-throughput sequencing (HTS) has significantly advanced and transformed our comprehension of virus diversity, especially in intricate settings like soil and biological specimens. In this study, we delved into mycovirus sequence surveys within mycorrhizal fungus species Terfezia claveryi, through employing HTS with total double-stranded RNA (dsRNA) extracts. Our findings revealed the presence of four distinct members from the Alsuviricetes class, one flexivirus designated as Terfezia claveryi flexivirus 1 (TcFV1) and three endornaviruses (TcEV1, TcEV2, and TcEV3) in two different T.
View Article and Find Full Text PDFSci Rep
June 2023
Institute of Global Health and Human Ecology, School of Sciences and Engineering, The American University in Cairo, P.O. Box: 74, New Cairo, 11835, Egypt.
Desert truffles have been used as traditional treatments for numerous inflammatory disorders. However, the molecular mechanisms underlying their anti-inflammatory effects in RAW 264.7 macrophages have yet to be fully elucidated.
View Article and Find Full Text PDFFoods
May 2023
Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 1561661885, Iran.
This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7-16% (/) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties of truffles (). Weight loss, phenolic compounds, firmness, ascorbic acid and microbial loads were evaluated during 160 days of storage.
View Article and Find Full Text PDFFood Res Int
February 2023
Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
A supercritical fluid extraction methodology was used to extract flavoring and bioactive compounds from truffles. Some parameters such as CO flow rate (1-3 mg/mL), extraction time (15-90 min) and different trapping food matrices (grape seed oil, gelatin, agar agar and water) were optimized using response surface methodology to enhance extraction and trapping yields. The optimal conditions (2.
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