Genetic mapping of sequence tagged sites, expressed sequence tags and agronomic traits of shiitake mushroom Lentinula edodes L54.

by Chu Kin Kan Astley.Thesis submitted in: December 2000.Thesis (M.Phil.)--Chinese University of Hong Kong, 2001.Includes bibliographical references (leaves xi-xx (3rd gp.)).Abstracts in English and Chinese.Abstract (English) --- p.iAbstract (Chinese) --- p.iiiAcknowledgments --- p.ivTable of Contents --- p.vList of Tables --- p.ixList of Figures --- p.xChapter Chapter 1 --- General IntroductionChapter 1.1 --- Popularity of Shiitake Mushroom --- p.1Chapter 1.2 --- Inheritance of Genetic Materials in L.edodes --- p.1Chapter 1.3 --- Genetic Markers and Linkage Maps of L.edodes --- p.2Chapter 1.4 --- Aims of Study --- p.5Chapter Chapter 2 --- Mapping of Sequence Tagged Sites (STSs) and Expressed Sequence Tags (ESTs) on the Linkage Map of L.edodes by PCR-Single Strand Conformational Polymorphism (SSCP) TestChapter 2.1 --- Literature Review --- p.7Chapter 2.1.1 --- Construction of Genetic Linkage Map --- p.7Chapter 2.1.2 --- Logarithm of the Odds (LOD) Score --- p.8Chapter 2.1.3 --- MAPMAKER Program --- p.10Chapter 2.1.4 --- Sequence Tagged Site (STS) and Expressed Sequence Tag (EST) --- p.11Chapter 2.1.5 --- Polymerase Chain Reaction - Single Strand Conformational Polymorphism (PCR-SSCP) --- p.13Chapter 2.2 --- Material and Methods --- p.18Chapter 2.2.1. --- Detection of the STS and EST markers with PCR-SSCP test --- p.18Chapter 2.2.1.1 --- Biological Material and Growth Conditions --- p.18Chapter 2.2.1.2 --- DNA Samples Preparation --- p.18Chapter 2.2.1.3 --- PCR Primers Designation --- p.20Chapter 2.2.1.4 --- PCR Amplification --- p.21Chapter 2.2.1.5 --- SSCP Test --- p.21Chapter 2.2.1.6 --- Silver Staining of the Polyacrylamide Gel --- p.22Chapter 2.2.2. --- Mapping of the STS and EST Markers --- p.22Chapter 2.2.2.1 --- Biological Material and Growth Conditions --- p.22Chapter 2.2.2.2 --- SSI DNA Preparation --- p.22Chapter 2.2.2.3 --- PCR-SSCP Test among SSIs --- p.24Chapter 2.2.2.4 --- Chi Square (X2) Test --- p.24Chapter 2.2.2.5 --- LOD Score Test and Mapping of the Markers --- p.26Chapter 2.3 --- Results --- p.27Chapter 2.3.1 --- Detection of the STS and EST Markers from PCR-SSCP Test --- p.27Chapter 2.3.1.1 --- DNA Sample Preparation --- p.27Chapter 2.3.1.2 --- Primers Designed for STS and EST Amplification --- p.27Chapter 2.3.1.3 --- Size Differences between Experimental and Expected PCR Products --- p.38Chapter 2.3.1.4 --- Markers of PCR Polymorphism (PCRP) --- p.38Chapter 2.3.1.5 --- Markers of PCR-SSCP and PCR Length Polymorphism (PCR-LP) --- p.42Chapter 2.3.2 --- Mapping of the STS/EST Markers --- p.49Chapter 2.3.2.1 --- DNA Templates of SSIs --- p.49Chapter 2.3.2.2 --- Polymorphism Profiles of STSs and ESTs among the L54-SSIs --- p.49Chapter 2.3.2.3 --- Chi-square Test --- p.55Chapter 2.3.2.4 --- Repeated EST Markers --- p.58Chapter 2.3.2.5 --- Anonymous Expressed Sequence Tag - EST31 --- p.58Chapter 2.3.2.6 --- Linkage Analysis and Mapping of Markers --- p.59Chapter 2.3.2.6.1 --- Linkage Relationships between the16 STS/EST Markers --- p.59Chapter 2.3.2.6.2 --- Mapping of the STS/EST Markers onto the RAPD Linkage Map --- p.62Chapter 2.4 --- Discussion --- p.69Chapter 2.4.1 --- DNA Template Preparation --- p.69Chapter 2.4.2 --- Size Difference Between Expected and Experimental PCR Product --- p.69Chapter 2.4.3 --- PCR Polymorphism (PCRP) --- p.70Chapter 2.4.4 --- PCR-LP --- p.70Chapter 2.4.5 --- PCR-SSCP --- p.71Chapter 2.4.5.1 --- Primer Designed for PCR-SSCP --- p.71Chapter 2.4.5.2 --- Markers Producing Efficiency of PCR-SSCP Test --- p.72Chapter 2.4.6 --- Linkage Map of L.edodes --- p.73Chapter 2.4.6.1 --- Map Distance --- p.73Chapter 2.4.6.2 --- Linkage Groups --- p.74Chapter 2.4.6.3 --- Map Markers --- p.75Chapter Chapter 3 --- Mapping of Agronomic Features of L.edodesChapter 3.1 --- Literature Review --- p.77Chapter 3.1.1 --- Aroma Feature of L.edodes --- p.77Chapter 3.1.1.1 --- Volatile Compounds in Shiitake (L.edodes) Mushroom --- p.77Chapter 3.1.1.2 --- Fragrance Signature of Shiitake Mycelium --- p.79Chapter 3.1.2 --- Mapping of Quantitative Trait Loci (QTL) --- p.84Chapter 3.1.2.1 --- Complex Traits --- p.84Chapter 3.1.2.2 --- Quantitative Traits Locus (QTL) --- p.85Chapter 3.1.2.3 --- Maximum-likelihood Estimate in QTL mapping --- p.86Chapter 3.1.2.4 --- MAPMAKER/QTL --- p.87Chapter 3.2 --- Material and Methods --- p.88Chapter 3.2.1 --- Aroma feature of Mycelium --- p.88Chapter 3.2.1.1 --- Preliminary Screening of Volatiles in the SSI Mycelia of L.edodes --- p.88Chapter 3.2.1.1.1 --- Biological Material and Growth Conditions --- p.88Chapter 3.2.1.1.2 --- Volatile Extraction from SSI Mycelia --- p.88Chapter 3.2.1.1.3 --- Screening of Volatile Compounds with GC-MS --- p.89Chapter 3.2.1.2 --- Quantification of the Target Aromatic Volatile in the Mycelia of SSI and Parents --- p.90Chapter 3.2.1.2.1 --- Sample Preparations --- p.90Chapter 3.2.1.2.2 --- Quantification of the Target Volatile --- p.90Chapter 3.2.2 --- Measurement of Mycelial Growth --- p.91Chapter 3.2.3 --- Observation of Pigment Secretion during Mycelial Growth --- p.91Chapter 3.2.4 --- Locating Putative QTL on the Genetic Map of L.edodes --- p.92Chapter 3.3 --- Results --- p.93Chapter 3.3.1 --- Aroma Feature --- p.93Chapter 3.3.1.1 --- Preliminary Screening of Volatiles in Mycelia of L.edodes --- p.93Chapter 3.3.1.2 --- Quantification of l-octen-3-ol in SSI Mycelia --- p.103Chapter 3.3.1.2.1 --- Sample Preparation --- p.103Chapter 3.3.1.2.2 --- l-Octen-3-ol contents in SSI Mycelia --- p.103Chapter 3.3.1.3 --- Mapping of QTL for l-octen-3-ol level on the genetic map --- p.106Chapter 3.3.2 --- Mycelial Growth Rate (MGR) --- p.111Chapter 3.3.2.1 --- Measurement of Mycelial Growth Rate --- p.111Chapter 3.3.2.2 --- Mapping of QTL for MGR on the genetic map --- p.111Chapter 3.3.3 --- Pigment Secretion form SSI mycelia --- p.116Chapter 3.4 --- Discussion --- p.118Chapter 3.4.1 --- Significance of the QTLs --- p.118Chapter 3.4.2 --- QTL for Aroma Feature --- p.119Chapter 3.4.2.1 --- Trait of Aroma: l-octen-3-ol level --- p.119Chapter 3.4.2.2 --- QTL of l-octen-3-ol level --- p.120Chapter 3.4.3 --- Mycelial Growth Rate (MGR) --- p.123Chapter 3.4.4 --- Pigment Secretion --- p.125Chapter Chapter 4 --- General Discussion and Conclusions --- p.127Chapter 4.1 --- Future Works --- p.127Chapter 4.1.1 --- Mapping of L.edodes Genes --- p.127Chapter 4.1.2 --- Characterizing and Mapping of Agronomic Traits --- p.128Chapter 4.2 --- Conclusions --- p.128Referencesx

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects