Ultrastructure and development of acanthocytes, specialized cells in Stropharia rugosoannulata, revealed by scanning electron microscopy (SEM) and cryo-SEM
文献类型: 外文期刊
第一作者: Yang, Ying
作者: Yang, Ying;Li, Chunli;Dong, Caihong;Ni, Shujun;Zhang, Haifeng
作者机构:
关键词: Acanthocyte; cryo-SEM; rhizomorph; specialized cell; Stropharia rugosoannulata; ultrastructure
期刊名称:MYCOLOGIA ( 影响因子:2.696; 五年影响因子:3.089 )
ISSN: 0027-5514
年卷期: 2021 年 113 卷 1 期
页码:
收录情况: SCI
摘要: Acanthocytes are special cells with a distinct spiky shape produced exclusively by the fungi of Stropharia and can be used to defend against nematodes. In the present study, the ultrastructure and development of acanthocytes were revealed by scanning electron microscopy (SEM) and cryo-SEM in S. rugosoannulata, a popular cultivated mushroom both in China and Europe. The acanthocytes were abundant on the surface of rhizomorph, casing soils, and vegetative mycelia of homokaryotic and heterokaryotic strains in S. rugosoannulata. The development of the acanthocyte was investigated with cryo-SEM, which has distinct advantage for observation of the ultrastructure of live, hydrated structures. Three distinct stages, including formation of lateral branch that was covered with patches, spiky structure formation, and maturation of acanthocytes, were identified and described. The irregular patches deposited on the surface of lateral branches and the holes in the spiky branches of the acanthocytes were reported for the first time. The environmental nitrogen level showed impact on acanthocyte production, but it seemed not to be the indispensable factor. Acid medium could delay the initiation of the acanthocyte formation but did not affect the overall morphology and structure, indicating that the central deposit of acanthocytes should be acid soluble. Acanthocytes of S. rugosoannulata have similar hydrophobicity to mycelia. The observation of ultrastructure and development process of acanthocytes provides insights into the ecological function and evolution of this special structure.
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