How Mushrooms Breathe: Cellular Respiration Explained

Mushrooms are a type of fungus that exhibit cellular respiration, a process where they take in oxygen and release carbon dioxide, similar to animals. However, unlike animals, mushrooms do not have lungs and therefore do not expand during this process. They possess porous skins and release large amounts of water vapour, which contributes to their high respiration rate after harvesting. The cellular respiration in mushrooms involves the utilisation of branched respiratory chains, including alternative NADH dehydrogenases and, in some cases, an alternative oxidase.

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Mushrooms respire by taking in oxygen and producing carbon dioxide

Mushrooms are a type of fungus that respire by taking in oxygen and producing carbon dioxide, a process known as cellular respiration. This is similar to the respiratory process in animals. However, unlike animals, mushrooms do not have lungs, so you will not see them expand as they breathe.

Fresh mushrooms are known to respire at a high rate, and this process continues after they are harvested. The porous skin of mushrooms allows for the intake of oxygen and the release of carbon dioxide and water vapour. This high respiration rate poses a challenge in maintaining the shelf life of mushrooms as it contributes to the buildup of moisture in their packaging, providing an environment for microorganisms to grow and causing the mushrooms to spoil.

To address this issue, researchers are exploring modified atmosphere storage techniques. This involves using plastic films that control the amount and type of gases that can pass through, maintaining optimal oxygen concentration and humidity levels. By creating a low-oxygen micro-environment, the spoilage process can be slowed down, extending the shelf life of mushrooms.

It is worth noting that while mushrooms respire by taking in oxygen and producing carbon dioxide, their respiratory chains differ from those of animals. Fungi, including mushrooms, typically utilise branched respiratory chains with alternative NADH dehydrogenases, enabling the transfer of electrons from NADH to molecular oxygen.

They have porous skins and give off large amounts of water vapour

Mushrooms do indeed perform cellular respiration. They take in oxygen and release carbon dioxide, just like animals. However, they do not expand like organisms with lungs. Mushrooms have porous skins and give off large amounts of water vapour. This high rate of respiration in harvested mushrooms gradually levels off over time. The challenge in packaging mushrooms is to maintain controlled humidity, as too much moisture allows microorganisms to grow on the mushroom tissue, causing unsightly blemishes.

To address this issue, researchers are experimenting with modified atmosphere storage. This technique involves using plastic films that control the amount and type of gases that can pass through. By optimising oxygen concentration and humidity levels, the shelf life of mushrooms can be extended. Ramaswamy Anantheswaran, an associate professor of food science, is working on developing such packaging solutions to maintain the optimal environment for mushrooms and prevent spoilage.

The ancient Chinese are believed to have utilised a similar preservation method centuries ago. They sealed litchi fruits, leaves, and grasses in clay pots, creating a high carbon dioxide and low oxygen environment during transport. This slowed down the ripening process of the litchis. However, it is important to be cautious as dangerous microorganisms, such as Clostridium botulinum, can thrive in low-oxygen conditions and pose health risks even before visible signs of spoilage appear.

To mitigate the humidity problem in mushroom packaging, Anantheswaran has tested commercially available water vapour absorbers like montmorillonite clay and silica gel. These absorbers reduced moisture levels, resulting in improved colour and reduced microorganism growth on the mushrooms. The aim is to strike a balance between eliminating excess humidity and maintaining sufficient moisture to prevent the produce from drying out.

Fungi utilise branched respiratory chains

Mushrooms, like all fungi, respire by taking in oxygen and producing carbon dioxide. However, unlike animals, most fungi utilise branched respiratory chains. These chains consist of alternative NADH dehydrogenases, which catalyse the rotenone-insensitive oxidation of matrix NADH or enable cytoplasmic NADH to be used directly.

Fungal respiratory chains typically have multiple entry points for electrons from NADH. While the large multi-subunit transmembrane-spanning type I NADH:quinone oxidoreductase (NDH-1 or Complex I) couples the oxidation of mitochondrial NADH to the translocation of protons over the inner mitochondrial membrane, most fungi also possess alternative type-II NADH dehydrogenases (NDH-2) that catalyse NADH:quinone oxidoreduction without proton translocation. These alternative NADH dehydrogenases are either peripheral membrane proteins or monotopic membrane proteins associated with or attached to the inner mitochondrial membrane by a membrane anchoring helix.

The organisation of these alternative components within the fungal electron transfer chain ensures that the transfer of electrons from NADH to molecular oxygen is generally coupled to proton translocation through at least one site. This allows for continued respiration in the presence of inhibitors for ubiquinol:cytochrome c oxidoreductase and cytochrome c oxidase. For example, the alternative oxidase enables respiration to continue in the presence of nitric oxide, a host defence mechanism that inhibits cytochrome c oxidase.

The expression and activity regulation of alternative components respond to factors such as oxidative stress and the stage of fungal development. For instance, changing the hydroxyl group by methoxy or acetyl groups can dramatically increase mycelial growth inhibition. Furthermore, the most active derivatives induce the inhibition of Bcaox expression in the early stages of B. cinerea conidia germination, which is associated with the activation of the alternative oxidase enzyme (AOX) and allows for continued fungal respiration in the presence of respiratory inhibitors.

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They can drown in water

Mushrooms do perform cellular respiration, taking in oxygen and releasing carbon dioxide, but they do not have lungs, so you will not see them expand. They have porous skins and give off large amounts of water vapour. In fact, water makes up 90% of the weight of freshly harvested mushrooms.

Because of their high respiration rate, mushrooms are challenging to store. They require packaging that allows water vapour to permeate, but not too much, as this can cause microorganisms to grow on the mushroom tissue, causing unsightly blemishes.

One method of preserving mushrooms is to modify the atmosphere in their packaging to maintain an optimum level of oxygen concentration and humidity. This technique, called modified atmosphere storage, involves using plastic films that control the amount and type of gases that can diffuse through.

However, if a mushroom is submerged in water, it will drown. This is because mushrooms require oxygen to perform cellular respiration and cannot survive without it.

Therefore, while mushrooms do perform cellular respiration and require oxygen to survive, they can drown in water if submerged.

They respire at a high rate when harvested

Mushrooms, like all fungi, respire by taking in oxygen and releasing carbon dioxide. Freshly harvested mushrooms have porous skins and are composed of approximately 90% water. This means that they emit large amounts of water vapour. The high rate of respiration in harvested mushrooms can lead to a build-up of vapour within their packaging, creating an environment conducive to microbial growth and spoilage. This results in yellow and brown blemishes on the mushrooms, rendering them unsellable.

To address this issue, researchers have explored the use of modified atmosphere storage, which involves altering the oxygen concentration and humidity levels within the packaging. By utilising specific plastic films, the amount of gases diffusing through can be controlled to slow down spoilage. Additionally, the use of water vapour absorbers such as montmorillonite clay and silica gel has proven effective in reducing moisture accumulation and improving mushroom colour and shelf life.

The challenge lies in balancing humidity levels, as complete elimination of humidity can cause the mushrooms to dry out. Ramaswamy Anantheswaran, an associate professor of food science, is working on developing packaging that maintains a controlled humidity level to optimise mushroom maturity and prolong shelf life.

The respiration rate of mushrooms is influenced by factors such as temperature, slicing, and storage time. Studies have shown that increasing temperatures result in higher oxygen consumption and carbon dioxide production rates. Slicing mushrooms increase their respiration rate, and prolonged storage times further elevate respiration rates, particularly at higher temperatures.

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