Fig 1.
The morphological appearance and differentiated characteristics of CH- and TH-isolated bamboo mushrooms.
(A) egg stage of CH-isolate; (B) the fruiting body of CH-isolate; (C) the egg stage of TH-isolate; (D) the fruiting body of TH-isolate; and (E) the identification features of the bamboo mushrooms. The measured parameters of the isolated bamboo mushroom consist of Hight fungi (HF), Cap long (CL), Cap diameter (CD), Stalk long (SL), Stalk diameter (SD) top/bottom, Annulus long (AL), Annulus width (AW) top/bottom, Volva long (VL), and Volva width (VW).
Table 1.
The characteristics and measured parameters of fruiting bodies of the isolated bamboo mushrooms.
Fig 2.
Phylogenetic relationship of isolated bamboo mushrooms (Phallus sp.) inferred from ITS sequences of (A) ITS-1 and (B) ITS-2 regions. The number at the significant nodes represents the bootstrap value. CH0306 (LC830479) and CH0406 (LC830481) represented the CH-isolate, and TH0306 (LC830478) and TH0406 (LC830480) represented the TH-isolate.
Table 2.
The proximate nutritional value (g/100g) and energetic value (kJ/100g) of bamboo mushroom samples.
Fig 3.
A representative 1H NMR spectrum of the aqueous fraction of CH and TH isolated bamboo mushroom extracts.
1, Unknown1; 2, Valine; 3, Unknown2; 4, Ethanol; 5, Unknown3; 6, Threonine; 7, Alanine; 8, Acetate; 9, Succinic-Acid; 10, Dimethylamine; 11, Carnitine; 12, Trimethylamine N-oxide; 13, 3,7-Dimethyluric acid; 14, Glucose; 15, Uracil; 16, Epicathecin; 17, Phenylalanine; 18, Xanthurenate; 19, Histidine; 20, Unknown4; 21, Formate.
Table 3.
The representative data of chemical shifts correlated with metabolites are found in CH and TH-isolated bamboo mushrooms.
Fig 4.
The principal component analysis (PCA) of metabolomics results.
(A) PCA score plot between the group of CH- and TH-isolate. (B) The OPLS-DA score plot between the group of CH- and TH-isolate. The data was Par scaling.
Table 4.
The intensities of all metabolites in CH- and TH-isolate.
Fig 5.
Heatmap of differential metabolites of CH and TH-isolate.