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Jia X, Song J, Wu Y, Feng S, Sun Z, Hu Y, Yu M, Han R, Zeng B. Strategies for the Enhancement of Secondary Metabolite Production via Biosynthesis Gene Cluster Regulation in Aspergillus oryzae. J Fungi (Basel) 2024; 10:312. [PMID: 38786667 PMCID: PMC11121810 DOI: 10.3390/jof10050312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/25/2024] Open
Abstract
The filamentous fungus Aspergillus oryzae (A. oryzae) has been extensively used for the biosynthesis of numerous secondary metabolites with significant applications in agriculture and food and medical industries, among others. However, the identification and functional prediction of metabolites through genome mining in A. oryzae are hindered by the complex regulatory mechanisms of secondary metabolite biosynthesis and the inactivity of most of the biosynthetic gene clusters involved. The global regulatory factors, pathway-specific regulatory factors, epigenetics, and environmental signals significantly impact the production of secondary metabolites, indicating that appropriate gene-level modulations are expected to promote the biosynthesis of secondary metabolites in A. oryzae. This review mainly focuses on illuminating the molecular regulatory mechanisms for the activation of potentially unexpressed pathways, possibly revealing the effects of transcriptional, epigenetic, and environmental signal regulation. By gaining a comprehensive understanding of the regulatory mechanisms of secondary metabolite biosynthesis, strategies can be developed to enhance the production and utilization of these metabolites, and potential functions can be fully exploited.
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Affiliation(s)
- Xiao Jia
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
- College of Materials and Energy, Jiangxi Science and Technology Normal University, Nanchang 330013, China
| | - Jiayi Song
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
- College of Life and Health Sciences, Northeastern University, No. 3-11, Wenhua Road, Shenyang 110819, China
| | - Yijian Wu
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
| | - Sai Feng
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
| | - Zeao Sun
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
| | - Yan Hu
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
| | - Mengxue Yu
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
| | - Rui Han
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
| | - Bin Zeng
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; (X.J.); (J.S.); (Y.W.); (S.F.); (Z.S.); (Y.H.); (M.Y.); (R.H.)
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Steyer JT, Todd RB. Branched-chain amino acid biosynthesis in fungi. Essays Biochem 2023; 67:865-876. [PMID: 37455545 DOI: 10.1042/ebc20230003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/18/2023]
Abstract
Branched-chain amino acids (BCAAs)-isoleucine, leucine, and valine-are synthesized by fungi. These amino acids are important components of proteins and secondary metabolites. The biochemical pathway for BCAA biosynthesis is well-characterized in the yeast Saccharomyces cerevisiae. The biosynthesis of these three amino acids is interconnected. Different precursors are metabolized in multiple steps through shared enzymes to produce isoleucine and valine, and the valine biosynthesis pathway branches before the penultimate step to a series of leucine biosynthesis-specific steps to produce leucine. Recent efforts have made advances toward characterization of the BCAA biosynthesis pathway in several fungi, revealing diversity in gene duplication and functional divergence in the genes for these enzymatic steps in different fungi. The BCAA biosynthesis pathway is regulated by the transcription factor LEU3 in S. cerevisiae, and LeuB in Aspergillus nidulans and Aspergillus fumigatus, and the activity of these transcription factors is modulated by the leucine biosynthesis pathway intermediate α-isopropylmalate. Herein, we discuss recent advances in our understanding of the BCAA pathway and its regulation, focusing on filamentous ascomycete fungi and comparison with the well-established process in yeast.
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Affiliation(s)
- Joel T Steyer
- Department of Plant Pathology, Kansas State University, Manhattan KS, 66506, U.S.A
| | - Richard B Todd
- Department of Plant Pathology, Kansas State University, Manhattan KS, 66506, U.S.A
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An F, Wu J, Feng Y, Pan G, Ma Y, Jiang J, Yang X, Xue R, Wu R, Zhao M. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Compr Rev Food Sci Food Saf 2023; 22:2773-2801. [PMID: 37082778 DOI: 10.1111/1541-4337.13162] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/22/2023]
Abstract
The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria.
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Affiliation(s)
- Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Guoyang Pan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yuanyuan Ma
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinhui Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xuemeng Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ruixia Xue
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Li J, Liu B, Feng X, Zhang M, Ding T, Zhao Y, Wang C. Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation. Food Res Int 2023; 165:112527. [PMID: 36869527 DOI: 10.1016/j.foodres.2023.112527] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/09/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 are crucial starters for fermented soybean foods since their abundant secreted enzymes. This study aimed to compare the differences in protein secretion between A. oryzae 3.042 and A. sojae 3.495 during the soy sauce koji fermentation and the effect on volatile metabolites to understand the fermentation characteristics of the strains better. Label-free proteomics detected 210 differentially expressed proteins (DEPs) enriched in amino acid metabolism and protein folding, sorting and degradation pathways. Subsequently, extracellular enzyme analysis showed that three peptidases, including peptide hydrolase, dipeptidyl aminopeptidase, and peptidase S41, were up-regulated in A. sojae 3.495. Seven carbohydrases, including α-galactosidase, endo-arabinase, β-glucosidase, α-galactosidase, α-glucuronidase, arabinan-endo 1,5-α-l-arabinase, and endo-1,4-β-xylanase were up-regulated in A. oryzae 3.042, contributing to the difference in enzyme activity. Significantly different extracellular enzymes influenced the content of volatile alcohols, aldehydes and esters such as (R, R)-2,3-butanediol, 1-hexanol, hexanal, decanal, ethyl l-lactate and methyl myristate in both strains, which affected the type of aroma of koji. Overall, this study revealed the differences in molecular mechanisms between A. oryzae 3.042 and A. sojae 3.495 under solid-state fermentation, providing a reference for targeted enhancement strains.
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Affiliation(s)
- Jingyao Li
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Bin Liu
- College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, 256603 Binzhou City, Shandong Province, China
| | - Xiaojuan Feng
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Mengli Zhang
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Tingting Ding
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Yue Zhao
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China
| | - Chunling Wang
- "State Key Laboratory of Food Nutrition and Safety", Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China.
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Seong HJ, Im AE, Kim H, Park N, Yang KY, Kim D, Nam SH. Production of Prunin and Naringenin by Using Naringinase from Aspergillus oryzae NYO-2 and Their Neuroprotective Properties and Debitterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1655-1666. [PMID: 36629749 DOI: 10.1021/acs.jafc.2c06586] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Naringin is a flavanone glycoside in citrus fruits that has various biological functions. However, its bitterness affects the quality, economic value, and consumer acceptability of citrus products. Deglycosylation of naringin using naringinase decreases its bitterness and enhances its functional properties. In this study, eight microbial strains with naringinase activity were isolated from 33 yuzu-based fermented foods. Among them, naringinase from Aspergillus oryzae NYO-2, having the highest activity, was used to produce prunin and naringenin. Under optimal conditions, 19 mM naringin was converted to 14.06 mM prunin and 1.97 mM naringenin. The bitterness of prunin and naringenin was significantly decreased compared to naringin using the human bitter taste receptor TAS2R39. The neuroprotective effects of prunin and naringenin on human neuroblastoma SH-SY5Y cells treated with scopolamine were greater than that of naringin. These findings can widen the potential applications of deglycosylation of naringin to improve sensory and functional properties.
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Affiliation(s)
- Hyeon-Jun Seong
- Department of integrative food, bioscience, and biotechnology, Chonnam national university, Gwangju61186, South Korea
| | - Ae Eun Im
- Department of integrative food, bioscience, and biotechnology, Chonnam national university, Gwangju61186, South Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do25354, South Korea
| | - Namhyeon Park
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, Utah84322-8700, United States
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju61186, South Korea
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do25354, South Korea
| | - Seung-Hee Nam
- Department of integrative food, bioscience, and biotechnology, Chonnam national university, Gwangju61186, South Korea
- Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju61186, South Korea
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6
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Lin H, Bi X, Zhou B, Fang J, Liu P, Ding W, Che Z, Wang Q, He Q. Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101053] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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7
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Qu T, Zhang C, Qin Z, Fan L, Jiang L, Zhao L. A Novel GH Family 20 β-N-acetylhexosaminidase With Both Chitosanase and Chitinase Activity From Aspergillus oryzae. Front Mol Biosci 2021; 8:684086. [PMID: 34095233 PMCID: PMC8170477 DOI: 10.3389/fmolb.2021.684086] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Accepted: 05/04/2021] [Indexed: 12/04/2022] Open
Abstract
Aminooligosaccharides possess various biological activities and can exploit wide applications in food, pharmaceutical and cosmetic industries. Commercial aminooligosaccharides are often prepared by the hydrolysis of chitin and chitosan. In this study, a novel GH family 20 β-N-acetylhexosaminidases gene named AoNagase was cloned from Aspergillus oryzae and expressed in Pichia pastoris. The purified AoNagase had maximal activity at pH 5.5 and 65°C. It exhibited good pH stability in the range of pH 6.0–7.5 and at temperatures below 50°C. AoNagase was capable of hydrolyzing not only colloidal chitosan (508.26 U/mg) but also chitin (29.78 U/mg). The kinetic parameters (Km and Vmax) of AoNagase were 1.51 mM, 1106.02 U/mg for chitosan and 0.41 mM, 40.31 U/mg for colloidal chitin. To our knowledge, AoNagase is the first GH family 20 β-N-acetylhexosaminidase capable of hydrolyzing both chitosan and chitin. AoNagase is an endo-type β-N-acetylhexosaminidases and can potentially be used for the manufacturing of aminooligosaccharides.
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Affiliation(s)
- Tianle Qu
- School of Biotechnology, State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
| | - Chunyue Zhang
- School of Biotechnology, State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
| | - Zhen Qin
- School of Life Science, Shanghai University, Shanghai, China
| | - Liqiang Fan
- School of Biotechnology, State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
| | - Lihua Jiang
- School of Biotechnology, State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
| | - Liming Zhao
- School of Biotechnology, State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China.,Shanghai Collaborative Innovation Center for Biomanufacturing Technology (SCICBT), Shanghai, China
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Serba E, Tadzhibova P, Rimareva L, Overchenko M, Ignatova N, Volkova G. Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-52-58] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Introduction. The fungus Aspergillus oryzae is widely used in the production of fermented soy-based products. However, there is little data on how its genetic characteristics affect the biochemical and fractional composition of protein substances during fermentation and the quality of fermented products. This study aimed to investigate the conversion of soy meal under the influence of two A. oryzae strains with different morphological and cultural properties during the production of a fermented soy sauce.
Study objects and methods. The study used two A. oryzae strains, RCAM 01133 and RCAM 01134, which were isolated from the industrial F-931 strain (Russian Collection of Industrial Microorganisms), a producer of hydrolytic enzymes. Micromycetes were cultivated by a solid-phase method on soy meal, followed by dry fermentation. The results were analyzed with regard to accumulation of amine nitrogen, bound and free amino acids, proteins and carbohydrates.
Results and discussion. The cultivation of micromycetes resulted in a 35–38% increase in protein, a tenfold increase in free amino acids, and a 1.5–1.7 fold decrease in polysaccharides. The contents of essential amino acids in the fermented soy sauce were 1.7 and 1.2 times as high as in the initial medium (soy meal) and in the reference protein, respectively. Fermentation enhanced the biological value of proteins, increasing the amino acid scores of phenylalanine (7.3–7.7 times), phenylalanine (2 times), as well as valine, threonine, tryptophan, and lysine. The contents of protein and essential amino acids were slightly higher in the sauce with the RCAM 01133 strain.
Conclusion. Fermenting soy materials with the RCAM 01133 strain of A. oryzae is an alternative way to produce food ingredients with good sensory properties containing carbohydrates and biologically complete protein in easily digestible forms.
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Affiliation(s)
- Elena Serba
- Russian Scientific Research Institute of Food Biotechnology
| | | | | | | | | | - Galina Volkova
- Russian Scientific Research Institute of Food Biotechnology
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Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Liang R, Huang J, Wu X, Fan J, Xu Y, Wu C, Jin Y, Zhou R. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5687-5695. [PMID: 31150112 DOI: 10.1002/jsfa.9830] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/25/2019] [Accepted: 05/26/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long-chain fatty acid esters (LFAE) and unsaturated-short-chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ru Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Xueming Wu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Jun Fan
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Yi Xu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Yao Jin
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
- National Research Center of Solid-State Brewing, Lu Zhou Liao Jiao Co., Ltd, Luzhou, China
- National Engineering Laboratory for Clean Technology of Leather Production, Sichuan University, Chengdu, China
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11
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Ruan L, Meng M, Wang C, Hou L. Draft genome sequence of Candida versatilis and osmotolerance analysis in soy sauce fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3168-3175. [PMID: 30537220 DOI: 10.1002/jsfa.9532] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 11/29/2018] [Accepted: 12/04/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The salt-tolerant yeast strain Candida versatilis is usually added to high-salt, liquid-state soy sauce fermentation. The genome of C. versatilis was sequenced in our previous study but the reason for its high-osmolarity ability was not clear. RESULTS The 9.7 Mbp genome of C. versatilis contained 4711 CDS. Candida versatilis was the closest to another yeast, Zygosaccharomyces rouxii, added to soy sauce fermentation. The protein sequence of the whole genome was divided into 4338 groups, accounting for 92.1% of all the predicted protein of C. versatilis using OrthoMCL. Mitogen-activated protein kinase (MAPK) signal pathways, including high osmolarity and cell integrity, were predicted and proved by investigating the expression changes of the key genes CvHOG1, CvGPD1, and CvFPS1 in a high osmotic environment and by testing the variations of intracellular glycerol and extracellular glycerol. CONCLUSION Candida versatilis exhibited strong osmotolerance because it could synthesize intracellular glycerol and absorb glycerol from the environment cooperated with the shut down of glycerol efflux channel in membrane. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Luchen Ruan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Meng Meng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
| | - Cong Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, P. R. China
| | - Lihua Hou
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
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12
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Zhong Y, Lu X, Xing L, Ho SWA, Kwan HS. Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation. J Ind Microbiol Biotechnol 2018; 45:839-853. [PMID: 29978373 PMCID: PMC6105210 DOI: 10.1007/s10295-018-2059-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 06/18/2018] [Indexed: 12/19/2022]
Abstract
The filamentous fungus Aspergillus oryzae is used in soy sauce koji making due to its high productivity of hydrolytic enzymes. In this study, we compared the genomes and transcriptomes of an industrial strain RD2 and a strain with decreased fermentation performance TS2, aiming to explain their phenotypic differences at the molecular level. Under the regulation of conidiation and fermentation conditions, the enhanced hydrolytic enzyme production and flavor precursor formation in RD2 described a complete expression profile necessary to maintain desirable fermentation performance. By contrast, central carbon metabolism was up-regulated in TS2 for fast growth, suggesting a conflicting relationship between mycelium growth and fermentation performance. Accumulation of mutations also lowered the fermentation performance of TS2. Our study has deepened the understanding of the metabolism and related regulatory mechanisms in desirable koji fermentation. A list of potential molecular markers identified here could facilitate targeted strain maintenance and improvement for better koji fermentation.
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Affiliation(s)
- Yiyi Zhong
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China
| | - Xi Lu
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China
| | - Lei Xing
- Food Research Centre, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China
| | - Shiu Woon Allen Ho
- Lee Kum Kee International Holdings Limited, Taipo, NT, Hong Kong SAR, China
| | - Hoi Shan Kwan
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China.
- Food Research Centre, The Chinese University of Hong Kong, Shatin, NT, Hong Kong SAR, China.
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Jin FJ, Han P, Zhuang M, Zhang ZM, Jin L, Koyama Y. Comparative proteomic analysis: SclR is importantly involved in carbohydrate metabolism in Aspergillus oryzae. Appl Microbiol Biotechnol 2017; 102:319-332. [PMID: 29098410 DOI: 10.1007/s00253-017-8588-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/09/2017] [Accepted: 10/10/2017] [Indexed: 12/17/2022]
Abstract
The helix-loop-helix (HLH) family of transcriptional factors is a key player in a wide range of developmental processes in organisms from mammals to microbes. We previously identified the bHLH transcription factor SclR in Aspergillus oryzae and found that the loss of SclR function led to significant phenotypic changes, such as rapid protein degradation and cell lysis in dextrin-polypeptone-yeast extract liquid medium. The result implied that SclR is potentially important in both traditional fermentative manufacturing and commercial enzyme production in A. oryzae because of its effect on growth. Therefore, this study presents a comparative assessment at the proteome level of the intracellular differences between an sclR-disrupted strain and a control strain using isobaric tandem mass tag (TMT) labeling for quantification. A total of 5447 proteins were identified, and 568 were differentially expressed proteins (DEPs). Of the DEPs, 251 proteins were increased by 1.5-fold, and 317 proteins were decreased by 1.5-fold in an sclR-disrupted strain compared to the control. The comparison of the quantitative TMT results revealed that SclR was mainly involved in carbon metabolism, especially carbohydrate metabolism. In addition, an enzyme profile by a semi-quantitative method (API-ZYM) indicated that three enzymes (β-galactosidase, α-glucosidase, and α-mannosidase) were significantly less active in the ∆sclR strain than in the control. Moreover, quantitative RT-PCR showed that the expression of certain genes was changed similarly to their corresponding proteins. These results suggested that a possible function of SclR during growth of A. oryzae is its important involvement in carbohydrate metabolism.
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Affiliation(s)
- Feng-Jie Jin
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing, 210037, China.
| | - Pei Han
- Technology and Engineering Center for Space Utilization, Chinese Academy of Sciences, 9 Deng Zhuang South Rd, Beijing, 100094, China
| | - Miao Zhuang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing, 210037, China
| | - Zhi-Min Zhang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing, 210037, China
| | - Long Jin
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Biology and the Environment, Nanjing Forestry University, 159 Longpan Road, Nanjing, 210037, China
| | - Yasuji Koyama
- Noda Institute for Scientific Research, 399 Noda, Noda City, 278-0037, Japan
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Liu H, Huang D, Jin L, Wang C, Liang S, Wen J. Integrating multi-omics analyses of Nonomuraea dietziae to reveal the role of soybean oil in [(4'-OH)MeLeu] 4-CsA overproduction. Microb Cell Fact 2017; 16:120. [PMID: 28709434 PMCID: PMC5512743 DOI: 10.1186/s12934-017-0739-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Accepted: 07/10/2017] [Indexed: 12/29/2022] Open
Abstract
Background Nonomuraea dietziae is a promising microorganism to mediate the region-specific monooxygenation reaction of cyclosporine A (CsA). The main product [(4′-OH)MeLeu]4-CsA possesses high anti-HIV/HCV and hair growth-stimulating activities while avoiding the immunosuppressive effect of CsA. However, the low conversion efficiency restricts the clinical application. In this study, the production of [(4′-OH)MeLeu]4-CsA was greatly improved by 55.6% from 182.8 to 284.4 mg/L when supplementing soybean oil into the production medium, which represented the highest production of [(4′-OH)MeLeu]4-CsA so far. Results To investigate the effect of soybean oil on CsA conversion, some other plant oils (corn oil and peanut oil) and the major hydrolysates of soybean oil were fed into the production medium, respectively. The results demonstrated that the plant oils, rather than the hydrolysates, could significantly improve the [(4′-OH)MeLeu]4-CsA production, suggesting that soybean oil might not play its role in the lipid metabolic pathway. To further unveil the mechanism of [(4′-OH)MeLeu]4-CsA overproduction under the soybean oil condition, a proteomic analysis based on the two-dimensional gel electrophoresis coupled with MALDI TOF/TOF mass spectrometry was implemented. The results showed that central carbon metabolism, genetic information processing and energy metabolism were significantly up-regulated under the soybean oil condition. Moreover, the gas chromatography-mass spectrometry-based metabolomic analysis indicated that soybean oil had a great effect on amino acid metabolism and tricarboxylic acid cycle. In addition, the transcription levels of cytochrome P450 hydroxylase (CYP) genes for CsA conversion were determined by RT-qPCR and the results showed that most of the CYP genes were up-regulated under the soybean oil condition. Conclusions These findings indicate that soybean oil could strengthen the primary metabolism and the CYP system to enhance the mycelium growth and the monooxygenation reaction, respectively, and it will be a guidance for the further metabolic engineering of this strain. Electronic supplementary material The online version of this article (doi:10.1186/s12934-017-0739-0) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Huanhuan Liu
- Key Laboratory of System Bioengineering (Tianjin University), Ministry of Education, Tianjin, 300072, People's Republic of China.,SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China
| | - Di Huang
- TEDA Institute of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, 300457, People's Republic of China.,SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Nankai University, Tianjin, 300071, People's Republic of China
| | - Lina Jin
- Key Laboratory of System Bioengineering (Tianjin University), Ministry of Education, Tianjin, 300072, People's Republic of China.,SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China
| | - Cheng Wang
- Key Laboratory of System Bioengineering (Tianjin University), Ministry of Education, Tianjin, 300072, People's Republic of China.,SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China
| | - Shaoxiong Liang
- Key Laboratory of System Bioengineering (Tianjin University), Ministry of Education, Tianjin, 300072, People's Republic of China.,SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China
| | - Jianping Wen
- Key Laboratory of System Bioengineering (Tianjin University), Ministry of Education, Tianjin, 300072, People's Republic of China. .,SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300072, People's Republic of China.
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15
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Huang Y, Wang Y, Xu Y. Purification and characterisation of an acid protease from the Aspergillus hennebergii
HX08 and its potential in traditional fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.427] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yongguang Huang
- School of Liquor and Food Engineering, Guizhou University; Huaxi District of Guiyang City, Guiyang Guizhou Province, Guizhou 550025 China
| | - Yuxia Wang
- School of Life Science and Food Engineering; Yibin University; 8 Jiusheng Road Yibin Sichuan 644000 China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; 1800 Lihu Ave Wuxi Jiangsu 214122 China
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16
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Zhu Y, Liang X, Zhang H, Feng W, Liu Y, Zhang F, Linhardt RJ. A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21. Int J Food Microbiol 2017; 248:1-9. [PMID: 28237882 DOI: 10.1016/j.ijfoodmicro.2017.02.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 01/24/2017] [Accepted: 02/05/2017] [Indexed: 10/20/2022]
Abstract
Aspergillus oryzae koji plays a crucial role in fermented food products due to the hydrolytic activities of secreted enzymes. In the present study, we performed a comparative secretome analysis of the industrial strain of Aspergillus oryzae 3.042 and its spontaneous mutantZJGS-LZ-21. One hundred and fifty two (152) differential protein spots were excised (p<0.05), and 25 proteins were identified. Of the identified proteins, 91.3% belonged to hydrolytic enzymes acting on carbohydrates or proteins. Consistent with their enzyme activities, the expression of 14 proteins involved in the degradation of cellulose, hemicellulose, starch and proteins, increased in the ZJGS-LZ-21isolate. In particular, increased levels of acid protease (Pep) may favor the degradation of soy proteins in acidic environments and promote the cleavage of allergenic soybean proteins in fermentation, resulting in improvements of product safety and quality. The ZJGS-LZ-21 isolate showed higher protein secretion and increased hydrolytic activities than did strain 3.042, indicating its promising application in soybean paste fermentation.
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Affiliation(s)
- Yuanyuan Zhu
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China
| | - Xinle Liang
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China.
| | - Hong Zhang
- Department of Biochemical Engineering, Zhejiang Gongshang University, Hangzhou 310025, China
| | - Wei Feng
- Zhejiang Wuweihe Food Co. Ltd, Huzhou 313213, China
| | - Ye Liu
- Zhejiang Wuweihe Food Co. Ltd, Huzhou 313213, China
| | - Fuming Zhang
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Robert J Linhardt
- Department of Chemical and Biological Engineering, Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
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17
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da Rosa-Garzon NG, Laure HJ, Souza-Motta CMD, Rosa JC, Cabral H. Medium pH in submerged cultivation modulates differences in the intracellular protein profile of Fusarium oxysporum. Prep Biochem Biotechnol 2017; 47:664-672. [DOI: 10.1080/10826068.2017.1303610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Nathália Gonsales da Rosa-Garzon
- School of Pharmaceutical Sciences of Ribeirão Preto, Department of Pharmaceutical Sciences, University of São Paulo, Ribeirão Preto, SP, Brazil
| | - Hélen Julie Laure
- School of Medicine of Ribeirão Preto, Department of Molecular and Cellular Biology and Pathogenic Bioagents, University of São Paulo, Ribeirão Preto, SP, Brazil
| | | | - José César Rosa
- School of Medicine of Ribeirão Preto, Department of Molecular and Cellular Biology and Pathogenic Bioagents, University of São Paulo, Ribeirão Preto, SP, Brazil
| | - Hamilton Cabral
- School of Pharmaceutical Sciences of Ribeirão Preto, Department of Pharmaceutical Sciences, University of São Paulo, Ribeirão Preto, SP, Brazil
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18
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Zhang D, He Y, Cao Y, Ma C, Li H. Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13172] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dongliang Zhang
- School of Agricultural Engineering and Food Science; Shandong University of Technology, No.12 Zhangzhou Road; Zhangdian District, Zibo Shandong Province, China
| | - Yuanyuan He
- School of Agricultural Engineering and Food Science; Shandong University of Technology, No.12 Zhangzhou Road; Zhangdian District, Zibo Shandong Province, China
| | - Yanfei Cao
- School of Agricultural Engineering and Food Science; Shandong University of Technology, No.12 Zhangzhou Road; Zhangdian District, Zibo Shandong Province, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science; Shandong University of Technology, No.12 Zhangzhou Road; Zhangdian District, Zibo Shandong Province, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science; Shandong University of Technology, No.12 Zhangzhou Road; Zhangdian District, Zibo Shandong Province, China
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19
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Yang L, Lübeck M, Lübeck PS. Aspergillus as a versatile cell factory for organic acid production. FUNGAL BIOL REV 2017. [DOI: 10.1016/j.fbr.2016.11.001] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce. BIOMED RESEARCH INTERNATIONAL 2015; 2015:456802. [PMID: 25945335 PMCID: PMC4405012 DOI: 10.1155/2015/456802] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Revised: 01/07/2015] [Accepted: 01/18/2015] [Indexed: 11/17/2022]
Abstract
Amino acids comprise the majority of the flavor compounds in soy sauce. A portion of these amino acids are formed from the biosynthesis and metabolism of the fungus Aspergillus oryzae; however, the metabolic pathways leading to the formation of these amino acids in A. oryzae remain largely unknown. We sequenced the transcriptomes of A. oryzae 100-8 and A. oryzae 3.042 under similar soy sauce fermentation conditions. 2D gel electrophoresis was also used to find some differences in protein expression. We found that many amino acid hydrolases (endopeptidases, aminopeptidases, and X-pro-dipeptidyl aminopeptidase) were expressed at much higher levels (mostly greater than double) in A. oryzae 100-8 than in A. oryzae 3.042. Our results indicated that glutamate dehydrogenase may activate the metabolism of amino acids. We also found that the expression levels of some genes changed simultaneously in the metabolic pathways of tyrosine and leucine and that these conserved genes may modulate the function of the metabolic pathway. Such variation in the metabolic pathways of amino acids is important as it can significantly alter the flavor of fermented soy sauce.
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21
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Zhao G, Yao Y, Chen W, Cao X. Comparison and analysis of the genomes of two Aspergillus oryzae strains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7805-7809. [PMID: 23889147 DOI: 10.1021/jf400080g] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A. oryzae 3.042 (China) and A. oryzae RIB40 (Japan) used for soy sauce fermentation show some regional differences. We sequenced the genome of A. oryzae 3.042 and compared it to A. oryzae RIB40 in an attempt to understand why different features are shown by these two A. oryzae strains. We predict 11,399 protein-coding genes in A. oryzae 3.042. The genomes of these two A. oryzae strains are collinear revealed by MUMmer analysis, indicating that the differences are not obvious between them. Several strain-specific genes of two strains are identified by genome sequences' comparison, and they are classified into some groups, which have the relationship with cell growth, cellular response and regulation, resistance, energy metabolism, salt tolerance, and flavor formation. A. oryzae 3.042 showed stronger potential for mycelial growth and environmental stress resistance, such as the genes of chitinase and quinone reductase. Some genes unique to A. oryzae RIB40 were related to energy metabolism and salt tolerance, especially genes for Na(+) and K(+) transport, while others were associated with signal transduction and flavor formation. The genome sequence of A. oryzae 3.042 will facilitate the identification of the genetic basis of traits in A. oryzae 3.042, and accelerate our understanding of the different genetic traits of the two A. oryzae strains.
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Affiliation(s)
- Guozhong Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Road, Wuxi 214122, Jiangsu Province, People's Republic of China
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22
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Zhao G, Yao Y, Wang C, Hou L, Cao X. Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation. Int J Food Microbiol 2013; 164:148-54. [DOI: 10.1016/j.ijfoodmicro.2013.03.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 03/18/2013] [Accepted: 03/28/2013] [Indexed: 11/28/2022]
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23
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Ye M, Lin Y, Huang W, Wei J. Comparative Analysis of Aspergillus oryzae with Normal and Abnormal Color Conidia. Indian J Microbiol 2013; 54:108-10. [PMID: 24426175 DOI: 10.1007/s12088-013-0416-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2013] [Accepted: 05/16/2013] [Indexed: 11/28/2022] Open
Abstract
This study focuses on the characteristic of strains with anomalous color conidium and compares with normal color conidium. Comparative analysis of enzymes activity and extracellular proteins revealed that A. oryzae with anomalous color conidium was not different from the strain with normal color conidium. In addition, A. oryzae with anomalous color conidium could not influence the palatability and quality of the soy sauce. These findings provide an insight into A. oryzae with anomalous color conidium.
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Affiliation(s)
- Mao Ye
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 51006 China ; Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China
| | - Ying Lin
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 51006 China
| | - Wenbiao Huang
- Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China
| | - Jinhua Wei
- Foshan Haitian Flavouring and Food Co., Ltd., Foshan, 528000 China
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24
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Adav SS, Ravindran A, Sze SK. Proteomic analysis of temperature dependent extracellular proteins from Aspergillus fumigatus grown under solid-state culture condition. J Proteome Res 2013; 12:2715-31. [PMID: 23647126 DOI: 10.1021/pr4000762] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Fungal species of the genus Aspergillus are filamentous ubiquitous saprophytes that play a major role in lignocellulosic biomass recycling and also are considered as cell factories for the production of organic acids, pharmaceuticals, and industrially important enzymes. Analysis of extracellular secreted biomass degrading enzymes using complex lignocellulosic biomass as a substrate by solid-state fermentation could be a more practical approach to evaluate application of the enzymes for lignocellulosic biorefinery. This study isolated a fungal strain from compost, identified as Aspergillus fumigatus, and further analyzed it for lignocellulolytic enzymes at different temperatures using label free quantitative proteomics. The profile of secretome composition discovered cellulases, hemicellulases, lignin degrading proteins, peptidases and proteases, and transport and hypothetical proteins; while protein abundances and further their hierarchical clustering analysis revealed temperature dependent expression of these enzymes during solid-state fermentation of sawdust. The enzyme activities and protein abundances as determined by exponentially modified protein abundance index (emPAI) indicated the maximum activities at the range of 40-50 °C, demonstrating the thermophilic nature of the isolate A. fumigatus LF9. Characterization of the thermostability of secretome suggested the potential of the isolated fungal strain in the production of thermophilic biomass degrading enzymes for industrial application.
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Affiliation(s)
- Sunil S Adav
- School of Biological Sciences, Nanyang Technological University, 60 Nanyang Drive, Singapore 637551.
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25
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Carvalho M, Martins I, Medeiros J, Tavares S, Planchon S, Renaut J, Núñez O, Gallart-Ayala H, Galceran M, Hursthouse A, Silva Pereira C. The response of Mucor plumbeus to pentachlorophenol: A toxicoproteomics study. J Proteomics 2013. [DOI: 10.1016/j.jprot.2012.11.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Zhao G, Yao Y, Wang X, Hou L, Wang C, Cao X. Functional properties of soy sauce and metabolism genes of strains for fermentation. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03219.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guozhong Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Yunping Yao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Xiaohua Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Lihua Hou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Chunling Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Xiaohong Cao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
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