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Quantitative evaluation of composition and biomolecular mapping of macrofungi spores by Raman spectroscopy.

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Title: Quantitative evaluation of composition and biomolecular mapping of macrofungi spores by Raman spectroscopy.
Authors: Shvets, Petr1 (AUTHOR) pshvets@kantiana.ru, Goikhman, Aleksandr2 (AUTHOR)
Source: Spectrochimica Acta Part A: Molecular & Biomolecular Spectroscopy. Apr2025, Vol. 331, pN.PAG-N.PAG. 1p.
Subjects: Fungal proteins, Fungal spores, Organic compounds, Saccharides, Amylose
Abstract: [Display omitted] • Raman spectroscopy was used to reveal the chemical composition of fungal spores. • In lipid-based spores, we determined chain length and unsaturation of triacylglycerols. • In protein-based spores, we determined the content of some amino acids and DNA. • The spores contain sugars (trehalose) and sometimes polysaccharides (amylose). • For larger spores, we built maps of key component distributions (proteins and lipids). Raman spectroscopy is a widely used technique for detecting various chemical compounds in organic matter and creating high-resolution, label-free maps on the level of individual cells. One of the main advantages of this technique is its ability to study samples in vivo without special pretreatment. However, it is rarely used to determine the ratios between different substances or to conduct in-depth quantitative analysis of the obtained spectra. In our study, we establish ratiometric equations that enable the estimation of mass concentrations of triacylglycerols, proteins, sugars, polysaccharides, and DNA. We demonstrate that it is possible to determine the average unsaturation and chain length from the spectra of lipids and concentrations of phenylalanine, tyrosine, and tryptophan from the spectra of proteins. We apply the derived equations to the Raman spectra of fungal spores from over 70 different species of macrofungi, providing a comprehensive characterization of the lipids, proteins, and polysaccharides present in the spores. We believe that our study not only contributes valuable fundamental knowledge to the field of mycology but also lays the groundwork for the spectral quantification of any organic material. So, our approach may be applicable in areas such as food diagnostics. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:[Display omitted] • Raman spectroscopy was used to reveal the chemical composition of fungal spores. • In lipid-based spores, we determined chain length and unsaturation of triacylglycerols. • In protein-based spores, we determined the content of some amino acids and DNA. • The spores contain sugars (trehalose) and sometimes polysaccharides (amylose). • For larger spores, we built maps of key component distributions (proteins and lipids). Raman spectroscopy is a widely used technique for detecting various chemical compounds in organic matter and creating high-resolution, label-free maps on the level of individual cells. One of the main advantages of this technique is its ability to study samples in vivo without special pretreatment. However, it is rarely used to determine the ratios between different substances or to conduct in-depth quantitative analysis of the obtained spectra. In our study, we establish ratiometric equations that enable the estimation of mass concentrations of triacylglycerols, proteins, sugars, polysaccharides, and DNA. We demonstrate that it is possible to determine the average unsaturation and chain length from the spectra of lipids and concentrations of phenylalanine, tyrosine, and tryptophan from the spectra of proteins. We apply the derived equations to the Raman spectra of fungal spores from over 70 different species of macrofungi, providing a comprehensive characterization of the lipids, proteins, and polysaccharides present in the spores. We believe that our study not only contributes valuable fundamental knowledge to the field of mycology but also lays the groundwork for the spectral quantification of any organic material. So, our approach may be applicable in areas such as food diagnostics. [ABSTRACT FROM AUTHOR]
ISSN:13861425
DOI:10.1016/j.saa.2025.125813