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Zhu E, Hiramatsu K, Inoue T, Mori K, Tashiro K, Fujita K, Karashima T, Takashita H, Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Futagami T. Deficiency of β-xylosidase activity in Aspergillus luchuensis mut. kawachii IFO 4308. Biosci Biotechnol Biochem 2024; 88:816-823. [PMID: 38621718 DOI: 10.1093/bbb/zbae046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Accepted: 04/09/2024] [Indexed: 04/17/2024]
Abstract
In this study, we investigated a deleterious mutation in the β-xylosidase gene, xylA (AkxylA), in Aspergillus luchuensis mut. kawachii IFO 4308 by constructing an AkxylA disruptant and complementation strains of AkxylA and xylA derived from A. luchuensis RIB2604 (AlxylA), which does not harbor the mutation in xylA. Only the AlxylA complementation strain exhibited significantly higher growth and substantial β-xylosidase activity in medium containing xylan, accompanied by an increase in XylA expression. This resulted in lower xylobiose and higher xylose concentrations in the mash of barley shochu. These findings suggest that the mutation in xylA affects xylose levels during the fermentation process. Because the mutation in xylA was identified not only in the genome of strain IFO 4308 but also the genomes of other industrial strains of A. luchuensis and A. luchuensis mut. kawachii, these findings enhance our understanding of the genetic factors that affect the fermentation characteristics.
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Affiliation(s)
- Enkang Zhu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- School of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Kentaro Hiramatsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Taiga Inoue
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Kazuki Mori
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka, Japan
| | - Kosuke Tashiro
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Motooka, Nishi-ku, Fukuoka, Japan
| | - Kiyotaka Fujita
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
| | | | | | - Kayu Okutsu
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
| | - Yumiko Yoshizaki
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Hisanori Tamaki
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- Graduate School of Agriculture, Forestry and Fisheries, Kagoshima University, Korimoto, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto, Kagoshima, Japan
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Korimoto, Kagoshima University, Kagoshima, Japan
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Wang T, Hanashiro I, Yoshizaki Y, Kobashi Y, Noda S, Okutsu K, Futagami T, Tamaki H, Takamine K. Shochu Koji Microstructure and Starch Structure during Preparation. J Appl Glycosci (1999) 2023; 70:109-117. [PMID: 38239766 PMCID: PMC10792221 DOI: 10.5458/jag.jag.jag-2023_0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 08/31/2023] [Indexed: 01/22/2024] Open
Abstract
In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the early and middle preparation stages. The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two α-amylases in different expression manners. Acid-labile α-amylase was produced in the early and middle preparation stages. Acid-stable α-amylase and saccharification power were produced in the middle and late stages. Throughout the koji preparation, reducing sugars content reached approximately 13-20 % of the total sugar content, with glucose representing over 70 % of the reducing sugars. α-Glucan fragments with C chains of degree of polymerization (DP) 4-73 were observed in the early and middle stages (<23 h), indicating the degradation of amylopectin at long B chains. In the latter stage, the amount of C chains of DP 6-30 decreased, while the longer C chains (DP 30<) did not change. These results showed that acid-labile α-amylase, acid-stable α-amylase, and saccharification enzymes including glucoamylase and α-glucosidase work preferentially on the amorphous regions of starch granules, and cooperative action of these enzymes during koji preparation contributes to the formation of the observed microstructure. Our study is the first report on the decomposition schemes of starch and the microstructure forming process in shochu koji.
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Affiliation(s)
- Tiantian Wang
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
| | - Isao Hanashiro
- The United Graduate School of Agricultural Sciences, Kagoshima University
- Research Field in Agriculture, Agriculture Fisheries and Veterinary Medicine Area, Kagoshima University
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Yuki Kobashi
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Suzuka Noda
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kayu Okutsu
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
| | - Taiki Futagami
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Hisanori Tamaki
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
| | - Kazunori Takamine
- Education and Research Center for Fermentation studies, Faculty of Agriculture, Kagoshima University
- The United Graduate School of Agricultural Sciences, Kagoshima University
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Chen T, Wang H, Su W, Mu Y, Tian Y. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics. Food Res Int 2023; 165:112350. [PMID: 36869445 DOI: 10.1016/j.foodres.2022.112350] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
The purpose of this study was to reveal the relationship between core microorganisms and flavor substances in the fermentation process of corn wine. Microbial diversity, volatile and non-volatile flavor substances were detected by high-throughput sequencing (HTS), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) and gas chromatography time of flight mass spectrometry (GC-TOF-MS). High performance liquid chromatography (HPLC) was used to detect organic acids in corn wine fermentation, and its physiochemical properties were tracked. The results showed that physiochemical factors changed obviously with fermentation time. Bacillus, Prevotella_9, Acinetobacter and Gluconobacter were the predominant bacterial. Rhizopus and Saccharomyces were the dominant fungi. Acetic acid and succinic acid were important organic acids in corn wine. According to variable importance of projection (VIP) > 1 and P < 0.05, 24 volatile flavor substances with significant difference were screened out from 52 volatile flavor substances. Similarly, 25 non-volatile flavor substances with significant differences were screened out from the 97 reliable metabolites identified by 223 chromatographic peaks. Eight key metabolic pathways were enriched from 25 non-volatile flavor substances according to path influence values > 0.1 and P < 0.05. Based on Two-way Orthogonal Partial Least Squares (O2PLS) model and Pearson correlation coefficient, Saccharomyces, Rhizopus, uncultured_bacterium, Aneurinibacillus, Wickerhamomyces and Gluconobacter may be the potential volatile flavor-contributing microorganism genus in corn wine. The Pearson correlation coefficient showed that Saccharomyces was significantly positively correlated with malic acid, oxalic acid, valine and isoleucine, and Rhizopus was positively correlated with glucose-1-phosphate and alanine. These findings enhanced our understanding of the formation mechanism of flavor substances in corn wine and provided the theoretical basis for stabilizing flavor quality of corn wine.
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Affiliation(s)
- Tianyan Chen
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Hanyu Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wei Su
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.
| | - Yingchun Mu
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yexin Tian
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
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Lee YH, Lee NR, Lee CH. Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227917. [PMID: 36432017 PMCID: PMC9695057 DOI: 10.3390/molecules27227917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/11/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
Abstract
Fermented bean products are used worldwide; most of the products are made using only a few kinds of beans. However, the metabolite changes and contents in the beans generally used during fermentation are unrevealed. Therefore, we selected four different beans (soybean, Glycine max, GM; wild soybean, Glycine soja, GS; common bean, Phaseolus vulgaris, PV; and hyacinth bean, Lablab purpureus, LP) that are the most widely consumed and fermented with Aspergillus oryzae. Then, metabolome and multivariate statistical analysis were performed to figure out metabolite changes during fermentation. In the four beans, carbohydrates were decreased, but amino acids and fatty acids were increased in the four beans as they fermented. The relative amounts of amino acids were relatively abundant in fermented PV and LP as compared to other beans. In contrast, isoflavone aglycones (e.g., daidzein, glycitein, and genistein) and DDMP-conjugated soyasaponins (e.g., soyasaponins βa and γg) were increased in GM and GS during fermentation. Notably, these metabolite changes were more significant in GS than GM. In addition, the increase of antioxidant activity in fermented GS was significant compared to other beans. We expect our research provides a basis to extend choice for bean fermentation for consumers and food producers.
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Affiliation(s)
- Yeon Hee Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Na-Rae Lee
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence: (N.-R.L.); (C.H.L.); Tel.: +82-2-2049-6177 (C.H.L.)
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence: (N.-R.L.); (C.H.L.); Tel.: +82-2-2049-6177 (C.H.L.)
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5
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Lu Y, Teo JN, Liu SQ. Fermented shellfish condiments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:4447-4477. [PMID: 36038528 DOI: 10.1111/1541-4337.13024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/07/2022] [Accepted: 07/25/2022] [Indexed: 01/28/2023]
Abstract
Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.
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Affiliation(s)
- Yuyun Lu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jun Ning Teo
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Shao Quan Liu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou, China
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Futagami T. The white koji fungus Aspergillus luchuensis mut. kawachii. Biosci Biotechnol Biochem 2022; 86:574-584. [PMID: 35238900 DOI: 10.1093/bbb/zbac033] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 02/24/2022] [Indexed: 11/13/2022]
Abstract
The white koji fungus, Aspergillus luchuensis mut. kawachii, is used in the production of shochu, a traditional Japanese distilled spirit. White koji fungus plays an important role in the shochu production process by supplying amylolytic enzymes such as α-amylase and glucoamylase. These enzymes convert starch contained in primary ingredients such as rice, barley, buckwheat, and sweet potato into glucose, which is subsequently utilized by the yeast Saccharomyces cerevisiae to produce ethanol. White koji fungus also secretes large amounts of citric acid, which lowers the pH of the shochu mash, thereby preventing the growth of undesired microbes and enabling stable production of shochu in relatively warm regions of Japan. This review describes the historical background, research tools, and recent advances in studies of the mechanism of citric acid production by white koji fungus.
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Affiliation(s)
- Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.,United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
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Chancharoonpong C, Hsieh PC. Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2035879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Chuenjit Chancharoonpong
- Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus,Sakon Nakhon, Thailand
| | - Pao-Chuan Hsieh
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
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Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hayashi K, Kajiwara Y, Futagami T, Goto M, Takashita H. Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi. J Fungi (Basel) 2021; 7:517. [PMID: 34203379 PMCID: PMC8306306 DOI: 10.3390/jof7070517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/16/2021] [Accepted: 06/25/2021] [Indexed: 11/30/2022] Open
Abstract
The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called "honkaku shochu." It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a unique temperature control method to ensure that these three important elements, which greatly affect the taste of the produced liquor, are balanced without any excess or deficiency. This review describes in detail the production method of honkaku shochu, a distilled spirit unique to Japan and whose market is expected to expand worldwide, with special attention paid to the koji fungi cultivation step. Furthermore, we describe the history of the koji fungi used today in the production of shochu, and we provide a thorough explanation of the characteristics of each koji fungi. We also report the latest research progress on this topic.
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Affiliation(s)
- Kei Hayashi
- Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan; (Y.K.); (H.T.)
| | - Yasuhiro Kajiwara
- Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan; (Y.K.); (H.T.)
| | - Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan;
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan;
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan;
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga 840-8502, Japan
| | - Hideharu Takashita
- Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan; (Y.K.); (H.T.)
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Expression profiles of amylolytic genes in AmyR and CreA transcription factor deletion mutants of the black koji mold Aspergillus luchuensis. J Biosci Bioeng 2021; 132:321-326. [PMID: 34176737 DOI: 10.1016/j.jbiosc.2021.06.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/03/2021] [Accepted: 06/09/2021] [Indexed: 11/22/2022]
Abstract
The black koji mold, Aspergillus luchuensis, which belongs to Aspergillus section Nigri, is used for the production of traditional Japanese spirits (shochu) mainly in the southern districts of Japan. This mold is known to produce amylolytic enzymes essential for shochu production; however, mechanisms regulating amylolytic gene expression in A. luchuensis have not been studied in as much detail as those in the yellow koji mold, Aspergillus oryzae. Here, we examined the gene expression profiles of deletion mutants of transcription factors orthologous to A. oryzae AmyR and CreA in A. luchuensis. A. luchuensis produces acid-unstable (AmyA) and acid-stable (AsaA) α-amylases. AmyA production and amyA gene expression were not influenced by amyR or creA deletion, indicating that amyA was constitutively expressed. In contrast, asaA gene expression was significantly down- and upregulated upon deletion of amyR and creA, respectively. Furthermore, the glaA and agdA genes (encoding glucoamylase and α-glucosidase, respectively) showed expression profiles similar to those of asaA. Thus, genes that play pivotal roles in starch saccharification, asaA, glaA, and agdA, were found to be regulated by AmyR and CreA. Moreover, despite previous reports on AsaA being only produced in solid-state culture, deletion of the ortholog of A. oryzae flbC, which is involved in the expression of the solid-state culture-specific genes, did not affect AsaA α-amylase activity, suggesting that FlbC was not associated with asaA expression.
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Huang HJ, Weng BC, Hsuuw YD, Lee YS, Chen KL. Dietary Supplementation of Two-Stage Fermented Feather-Soybean Meal Product on Growth Performance and Immunity in Finishing Pigs. Animals (Basel) 2021; 11:ani11061527. [PMID: 34073850 PMCID: PMC8225001 DOI: 10.3390/ani11061527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/16/2021] [Accepted: 05/19/2021] [Indexed: 11/28/2022] Open
Abstract
Simple Summary Feathers contain around 90% of keratin which compose of unbalanced amino acids with low digestibility and limiting the usage in monogastric animal diets. To improve the nutrient value of feather through fermentation using keratinase-producing microbes pose a high economic potential. This study investigates the effects of two-stage fermented feather-soybean meal product (TSFP) on growth performance, blood characteristics, and immunity of finishing pigs. In growth performance, 2.5–5% TSFP promotes the average daily feed intake and feed conversion rate with a best performance of 5%. In blood characteristics, 5% TSFP increased HDL-C, and decreased LDL-C and blood urea nitrogen content. In immunity, 5% TSFP increased lymphoblastogenesis stimulated by lipopolysaccharide and concanavalin A, and promoting IFN-γ, IgA productions, and phagocytic cells oxygen burst capacity. It appears that TSFP improves the growth performance and immunity of finishing pigs. Abstract This study investigates the effects of two-stage fermented feather meal-soybean meal product (TSFP) on growth performance, blood characteristics, and immunity of finishing pigs. Firstly, feather meal-soybean meal is subjected to aerobic fermentation with Bacillus subtilis var. natto N21, B. subtilis Da2 and Da15, B. amyloliquefaciens Da6, Da16 for two days, and anaerobic fermentation with B. coagulans L12 for three days. Then, the fermented product is air-dried into an end product—TSFP. Eighty hybrid pigs (Duroc x KHAPS) with equal numbers of both sexes are randomly assigned into 3% fish meal, 0%, 2.5%, or 5.0% TSFP groups with five replicates per group. Our results show that the average daily feed intake and feed conversion rate of TSFP groups are significantly better than the other groups at 0–3 weeks (p < 0.05). The 5% TSFP group significantly increased HDL-C in the blood (p < 0.05), and decreased LDL-C and blood urea nitrogen content (p < 0.05). The lipopolysaccharide (LPS) and concanavalin A (ConA) in 5% TSFP group and interferon-γ (IFN-γ) content in 2.5% and 5% TSFP groups are significantly higher than the other groups (p < 0.05). The phagocytic oxygen burst capacity and serum IgA content of the 5% TSFP group are significantly higher than those of the fishmeal group (p < 0.05). The CD3, CD4, and CD4 + CD8 + T cells subsets in 2.5% and 5% TSFP groups are significantly higher than the control group (p < 0.05). In conclusion, TSFP has a positive effect on the growth performance and immunity of finishing pigs with the best performance on 5% TSFP.
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Affiliation(s)
- Hsien-Juang Huang
- Kaohsiung Animal Propagation Station, COA-LRI, Pingtung 912013, Taiwan;
- The Graduate Institute of Biotechnology, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan;
| | - Bor-Chun Weng
- Department of Microbiology, Immunology and Biopharmaceuticals, National Chiayi University, Chiayi 600355, Taiwan;
| | - Yan-Der Hsuuw
- The Graduate Institute of Biotechnology, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan;
| | - Yueh-Sheng Lee
- The Graduate Institute of Animal Sciences, National Chiayi University, Chiayi 600355, Taiwan;
| | - Kuo-Lung Chen
- The Graduate Institute of Animal Sciences, National Chiayi University, Chiayi 600355, Taiwan;
- Correspondence: ; Tel.: +886-5-271-3252
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Zeng C, Tagawa Y, Yoshizaki Y, Wang T, Yamaguchi M, Kadooka C, Okutsu K, Futagami T, Tamaki H, Takamine K. The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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13
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Mohamed AH, Balbool BA, Abdel-Azeem AM. Aspergillus from Different Habitats and Their Industrial Applications. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.
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Nakamura E, Kadooka C, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae. J Biosci Bioeng 2020; 131:68-76. [PMID: 32967811 DOI: 10.1016/j.jbiosc.2020.09.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 08/30/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
Citrate exporter CexA plays a key role in the production of citric acid in fungi; however, its role in intracellular metabolism has remained unclear. In this study, we comparably characterized homologous cexA genes in the white koji fungus Aspergillus luchuensis mut. kawachii and the yellow koji fungus Aspergillus oryzae, which exhibit high and low abilities, respectively, to produce citric acid. Disruption of cexA caused a significant decline of both extracellular and intracellular citric acid accumulation in Aspergillus kawachii, while overexpression of the A. kawachii cexA gene (AkcexA) into A. oryzae significantly enhanced both extracellular and intracellular citric acid accumulation in A. oryzae to a level comparable to that of A. kawachii. In addition, overexpression of two intrinsic cexA homologs (AocexA and AocexB) in A. oryzae also enhanced its extracellular and intracellular citric acid accumulation. Comprehensive analysis of intracellular metabolites from an AkcexA-overexpressing strain of A. oryzae compared with its control strain identified metabolic changes associated with intracellular citric acid accumulation via the glycolytic pathway, pentose phosphate pathway, and tricarboxylic acid cycle. Our results indicate that citric acid export enhances not only extracellular citric acid accumulation but also intracellular metabolic fluxes to generate citric acid.
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Affiliation(s)
- Eri Nakamura
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Chihiro Kadooka
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
| | - Kayu Okutsu
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
| | - Kazunori Takamine
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
| | - Masatoshi Goto
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga 840-8502, Japan
| | - Hisanori Tamaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan
| | - Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan.
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Jiang L, Mu Y, Wei S, Mu Y, Zhao C. Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine. Food Sci Nutr 2020; 8:2288-2298. [PMID: 32405386 PMCID: PMC7215209 DOI: 10.1002/fsn3.1507] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 02/07/2020] [Accepted: 02/18/2020] [Indexed: 12/12/2022] Open
Abstract
Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4-24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.
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Affiliation(s)
- Li Jiang
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Yingchun Mu
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Su Wei
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Yu Mu
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Chi Zhao
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
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Miyamoto A, Kadooka C, Mori K, Tagawa Y, Okutsu K, Yoshizaki Y, Takamine K, Goto M, Tamaki H, Futagami T. Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. kawachii during a solid-state fermentation process. J Biosci Bioeng 2020; 129:454-466. [DOI: 10.1016/j.jbiosc.2019.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/01/2019] [Accepted: 11/11/2019] [Indexed: 11/28/2022]
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LaeA Controls Citric Acid Production through Regulation of the Citrate Exporter-Encoding cexA Gene in Aspergillus luchuensis mut. kawachii. Appl Environ Microbiol 2020; 86:AEM.01950-19. [PMID: 31862728 DOI: 10.1128/aem.01950-19] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Accepted: 12/17/2019] [Indexed: 11/20/2022] Open
Abstract
The putative methyltransferase LaeA is a global regulator of metabolic and development processes in filamentous fungi. We characterized the homologous laeA genes of the white koji fungus Aspergillus luchuensis mut. kawachii (A. kawachii) to determine their role in citric acid hyperproduction. The ΔlaeA strain exhibited a significant reduction in citric acid production. Cap analysis gene expression (CAGE) revealed that laeA is required for the expression of a putative citrate exporter-encoding cexA gene, which is critical for citric acid production. Deficient citric acid production by a ΔlaeA strain was rescued by the overexpression of cexA to a level comparable with that of a cexA-overexpressing ΔcexA strain. In addition, chromatin immunoprecipitation coupled with quantitative PCR (ChIP-qPCR) analysis indicated that LaeA regulates the expression of cexA via methylation levels of the histones H3K4 and H3K9. These results indicate that LaeA is involved in citric acid production through epigenetic regulation of cexA in A. kawachii IMPORTANCE A. kawachii has been traditionally used for production of the distilled spirit shochu in Japan. Citric acid produced by A. kawachii plays an important role in preventing microbial contamination during the shochu fermentation process. This study characterized homologous laeA genes; using CAGE, complementation tests, and ChIP-qPCR, it was found that laeA is required for citric acid production through the regulation of cexA in A. kawachii The epigenetic regulation of citric acid production elucidated in this study will be useful for controlling the fermentation processes of shochu.
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Mu Y, Su W, Yu XT, Mu YC, Jiang L, Wang HL. Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1705481] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Xiao-Ting Yu
- College of Life Sciences, Guizhou University, Guizhou, China
| | - Ying-Chun Mu
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Hong-Lin Wang
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
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Torres-Barajas LR, Alvarez-Zúñiga MT, Mendoza-Hernández G, Aguilar-Osorio G. Analysis of polysaccharide hydrolases secreted by Aspergillus flavipes FP-500 on corn cobs and wheat bran as complex carbon sources. Prep Biochem Biotechnol 2019; 50:390-400. [DOI: 10.1080/10826068.2019.1700518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Lizzete Ruth Torres-Barajas
- Department of Food Science and Biotechnology, Faculty of Chemistry, National Autonomous University of Mexico, Coyoacan, Mexico
| | - María Teresa Alvarez-Zúñiga
- Department of Food Science and Biotechnology, Faculty of Chemistry, National Autonomous University of Mexico, Coyoacan, Mexico
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Mitochondrial Citrate Transporters CtpA and YhmA Are Required for Extracellular Citric Acid Accumulation and Contribute to Cytosolic Acetyl Coenzyme A Generation in Aspergillus luchuensis mut. kawachii. Appl Environ Microbiol 2019; 85:AEM.03136-18. [PMID: 30737343 DOI: 10.1128/aem.03136-18] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Accepted: 01/27/2019] [Indexed: 11/20/2022] Open
Abstract
Aspergillus luchuensis mut. kawachii (A. kawachii) produces a large amount of citric acid during the process of fermenting shochu, a traditional Japanese distilled spirit. In this study, we characterized A. kawachii CtpA and YhmA, which are homologous to the yeast Saccharomyces cerevisiae mitochondrial citrate transporters Ctp1 and Yhm2, respectively. CtpA and YhmA were purified from A. kawachii and reconstituted into liposomes. The proteoliposomes exhibited only counterexchange transport activity; CtpA transported citrate using countersubstrates, especially cis-aconitate and malate, whereas YhmA transported citrate using a wider variety of countersubstrates, including citrate, 2-oxoglutarate, malate, cis-aconitate, and succinate. Disruption of ctpA and yhmA caused deficient hyphal growth and conidium formation with reduced mycelial weight-normalized citrate production. Because we could not obtain a ΔctpA ΔyhmA strain, we constructed an S-tagged ctpA (ctpA-S) conditional expression strain in the ΔyhmA background using the Tet-On promoter system. Knockdown of ctpA-S in ΔyhmA resulted in a severe growth defect on minimal medium with significantly reduced acetyl coenzyme A (acetyl-CoA) and lysine levels, indicating that double disruption of ctpA and yhmA leads to synthetic lethality; however, we subsequently found that the severe growth defect was relieved by addition of acetate or lysine, which could remedy the acetyl-CoA level. Our results indicate that CtpA and YhmA are mitochondrial citrate transporters involved in citric acid production and that transport of citrate from mitochondria to the cytosol plays an important role in acetyl-CoA biogenesis in A. kawachii IMPORTANCE Citrate transport is believed to play a significant role in citrate production by filamentous fungi; however, details of the process remain unclear. This study characterized two citrate transporters from Aspergillus luchuensis mut. kawachii Biochemical and gene disruption analyses showed that CtpA and YhmA are mitochondrial citrate transporters required for normal hyphal growth, conidium formation, cytosolic acetyl-CoA synthesis, and citric acid production. The characteristics of fungal citrate transporters elucidated in this study will help expand our understanding of the citrate production mechanism and facilitate the development and optimization of industrial organic acid fermentation processes.
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Wang YC, Zhao N, Ma JW, Liu J, Yan QJ, Jiang ZQ. High-level expression of a novel α-amylase from Thermomyces dupontii in Pichia pastoris and its application in maltose syrup production. Int J Biol Macromol 2019; 127:683-692. [DOI: 10.1016/j.ijbiomac.2019.01.162] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 12/13/2022]
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Sugihara Y, Ikushima S, Miyake M, Kirisako T, Yada Y, Fujiwara D. Improvement of skin conditions by ingestion of Aspergillus kawachii (Koji) extract containing 14-dehydroergosterol in a randomized, double-blind, controlled trial. Clin Cosmet Investig Dermatol 2018; 11:115-124. [PMID: 29563825 PMCID: PMC5849931 DOI: 10.2147/ccid.s152979] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Purpose The present study examined the effect of ingestion of Koji extract containing 14-dehydroergosterol (14-DHE), prepared from Aspergillus kawachii NBRC4308, on improvement of skin conditions among healthy volunteers. Subjects and methods In a randomized, double-blind, placebo-controlled, parallel-group study, 70 healthy adult women who felt that their skin was dry ingested either a placebo dietary supplement or Koji extract (200 mg/day) supplement containing 0.1% 14-DHE for 12 weeks. Throughout the treatment period and for 4 weeks afterward, objective indicators - including moisture content of the stratum corneum, trans-epidermal water loss (TEWL), and skin wrinkles - were evaluated; in addition, the subjects answered a questionnaire on their skin conditions with ratings on a visual analog scale. Statistical analysis was conducted on the basis of differences from baseline scores. Results Compared with the placebo group, the Koji extract group showed significantly increased forearm moisture at 4, 8, and 16 weeks (p < 0.05 on unpaired t-test). The questionnaire survey showed a marked improvement in skin conditions, particularly crow's feet, in the Koji extract group versus the placebo group at 8 weeks (p < 0.05 by unpaired t-test). Furthermore, the Koji extract group showed a trend (p < 0.10) toward improvement in skin moisture (at 4 weeks), dryness around the eyes/mouth (at 4 weeks), and overall skin condition (at 8 weeks) versus the placebo group. Conclusion Ingestion of Koji extract containing 14-DHE was demonstrated to have positive effects toward improving skin conditions - in particular, on increasing skin moisture in the stratum corneum.
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Affiliation(s)
| | | | - Mika Miyake
- Research Laboratories for Health Science and Food Technologies
| | - Takayoshi Kirisako
- Central Laboratories for Key Technologies, Research and Development Division, Kirin Company, Limited, Yokohama
| | - Yukihiro Yada
- Doctorate Program in Human Biology, School of Integrative and Global Majors, University of Tsukuba, Tsukuba, Japan
| | - Daisuke Fujiwara
- Central Laboratories for Key Technologies, Research and Development Division, Kirin Company, Limited, Yokohama
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Wang J, Li Y, Lu F. Molecular cloning and biochemical characterization of an α-amylase family from Aspergillus niger. ELECTRON J BIOTECHN 2018. [DOI: 10.1016/j.ejbt.2018.01.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Yeh RH, Hsieh CW, Chen KL. Screening lactic acid bacteria to manufacture two-stage fermented feed and pelleting to investigate the feeding effect on broilers. Poult Sci 2018; 97:236-246. [PMID: 29126320 PMCID: PMC5850306 DOI: 10.3382/ps/pex300] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Accepted: 09/19/2017] [Indexed: 11/23/2022] Open
Abstract
Bacillus subtilis var. natto N21 (BS) and different lactic acid bacteria were applied to produce two-stage fermented feeds. Broilers were fed these feeds to select the best fermented feed. The selected fermented feed was pelleted and investigated for its effects on growth performance, carcass traits, intestinal microflora, serum biochemical constituents, and apparent ileal nutrient digestibility. Trial 1 involved three hundred thirty-six 1-d-old broilers with equal numbers of each sex, randomly assigned into control, BS + Bacillus coagulans L12 (BBC), BS + Lactobacillus casei (BLC), BS + Lactobacillus acidophilus (BLA), BS + Lactobacillus acidophilus L15 (BLA15), BS + Lactobacillus delbruekckii (BLD), and BS + Lactobacillus reuteri P24 (BLR24) groups with 3 replicates per group. Trial 2 involved two hundred forty 1-d-old broilers with equal numbers of each sex, randomly assigned into control, BBC, and pelleted BS + Bacillus coagulans L12 fermented feed (PBBC) groups with 4 replicates per group. Trial 3 involved sixteen 21-d-old male broilers randomly assigned into control and PBBC groups with 4 replicates per group for a nutrient digestibility trial. The feed conversion ratio (FCR) in the BBC group was better than the control (P < 0.05), and the production efficiency factor (PEF) was the best. However, weight gain (WG), feed intake (FI), and PEF were the lowest in the BLD group (P < 0.05). The WG during 0 to 21 d and 0 to 35 d in the PBBC groups were higher than the control (P < 0.05). The relative weight of the proventriculus + gizzard in the BBC and PBBC groups were higher than the control (P < 0.05). The digestible amino acid content in the PBBC group increased significantly (P < 0.05). Bacillus coagulans L12 is the best lactic acid bacteria for second stage fermentation. PBBC improved broiler growth performance, which may be due to the higher digestible amino acid content, it has the potential to become a commercial feed.
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Affiliation(s)
- Ruei Han Yeh
- Animal Products Processing Division, Council of Agriculture-Livestock Research Institute, Taiwan
| | - Chia Wen Hsieh
- Department of Microbiology, Immunology and Biopharmaceuticals National Chiayi University, Taiwan
| | - Kuo Lung Chen
- Department of Animal Science, National Chiayi University, Taiwan
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Identification of 14-dehydroergosterol as a novel anti-inflammatory compound inducing tolerogenic dendritic cells. Sci Rep 2017; 7:13903. [PMID: 29066789 PMCID: PMC5654777 DOI: 10.1038/s41598-017-14446-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Accepted: 10/10/2017] [Indexed: 01/17/2023] Open
Abstract
Tolerogenic dendritic cells (DCs) have the ability to induce regulatory T cells and play an important role in preventing chronic inflammatory and autoimmune diseases. We have identified a novel compound, 14-dehydroergosterol, from Koji, a Japanese traditional food material fermented with fungi. 14-dehydroergosterol is an ergosterol analogue with a conjugated double bond, but the activity of 14-dehydroergosterol is much higher than that of ergosterol. 14-dehydroergosterol induces the conversion of murine bone marrow (BM)-derived DCs and differentiated DCs into tolerogenic DCs, in which the production of IL-12 is suppressed and that of IL-10 is increased. In a co-culture experiment, DCs treated with 14-dehydroergosterol induced the conversion of naïve CD4-positive T cells into regulatory T cells. In a murine model of multiple sclerosis, experimental autoimmune encephalopathy, 14-dehydroergosterol suppressed the clinical score and inflammatory responses of myeloid DCs and T cells to myelin oligodendrocyte glycoprotein. 14-dehydroergosterol-treated human DCs induced from PBMCs also showed a tolerogenic phenotype. This is the first report to identify a novel compound, 14-dehydroergosterol, that induces DCs to convert to a tolerogenic type. 14-dehydroergosterol is contained in various fermented foods based on Koji, so 14-dehydroergosterol might be a helpful aid to prevent chronic inflammatory and autoimmune diseases.
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Kojo T, Kadooka C, Komohara M, Onitsuka S, Tanimura M, Muroi Y, Kurazono S, Shiraishi Y, Oda K, Iwashita K, Onoue M, Okutsu K, Yoshizaki Y, Takamine K, Futagami T, Mori K, Tamaki H. Characterization of amylolytic enzyme overproducing mutant of Aspergillus luchuensis obtained by ion beam mutagenesis. J GEN APPL MICROBIOL 2017; 63:339-346. [PMID: 29046501 DOI: 10.2323/jgam.2017.02.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Aspergillus luchuensis is a kuro (black) koji fungus that has been used as a starch degrader for the awamori- and shochu-making industries in Japan. In this study, we investigated the effect of ion beam irradiation on A. luchuensis RIB2601 and obtained a high starch-degrading mutant strain U1. Strain U1 showed reduced growth rate, whereas it showed higher α-amylase, glucoamylase, and α-glucosidase activities on a mycelial mass basis than the wild type (wt) strain both on agar plates and in rice koji. In addition, strain U1 showed higher N-acetylglucosamine content in the cell wall and higher sensitivity to calcofluor white, suggesting a deficiency in cell wall composition. Interestingly, produced protein showed higher expression of acid-labile α-amylase (AmyA) and glucoamylase (GlaA) in strain U1, although real-time RT-PCR indicated no significant change in the transcription of the amyA or glaA gene. These results suggested that the high amylolytic activity of strain U1 is attributable to a high AmyA and GlaA production level, but the elevated production is not due to transcriptional regulation of the corresponding genes. Furthermore, RNA-seq analysis indicated that strain U1 shows transcriptional changes in at least 604 genes related to oxidation-reduction, transport, and glucosamine-containing compound metabolic processes, which may be involved in the deficient cell wall composition of strain U1.
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Affiliation(s)
- Toshihiro Kojo
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Chihiro Kadooka
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Marisa Komohara
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Shiori Onitsuka
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Miya Tanimura
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Yukiko Muroi
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Shugo Kurazono
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Yohei Shiraishi
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University.,Bio'c, Co., Ltd
| | - Ken Oda
- National Research Institute of Brewing
| | | | - Masahira Onoue
- Natural Science Centre for Research and Education, Kagoshima University
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Yumiko Yoshizaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Kazunori Takamine
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Taiki Futagami
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
| | - Kazuki Mori
- Computational Bio-Big Data Open Innovation Laboratory, National Institute of Advanced Industrial Science and Technology
| | - Hisanori Tamaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University
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Park HS, Jun SC, Han KH, Hong SB, Yu JH. Diversity, Application, and Synthetic Biology of Industrially Important Aspergillus Fungi. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:161-202. [PMID: 28732553 DOI: 10.1016/bs.aambs.2017.03.001] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The filamentous fungal genus Aspergillus consists of over 340 officially recognized species. A handful of these Aspergillus fungi are predominantly used for food fermentation and large-scale production of enzymes, organic acids, and bioactive compounds. These industrially important Aspergilli primarily belong to the two major Aspergillus sections, Nigri and Flavi. Aspergillus oryzae (section Flavi) is the most commonly used mold for the fermentation of soybeans, rice, grains, and potatoes. Aspergillus niger (section Nigri) is used in the industrial production of various enzymes and organic acids, including 99% (1.4 million tons per year) of citric acid produced worldwide. Better understanding of the genomes and the signaling mechanisms of key Aspergillus species can help identify novel approaches to enhance these commercially significant strains. This review summarizes the diversity, current applications, key products, and synthetic biology of Aspergillus fungi commonly used in industry.
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Affiliation(s)
- Hee-Soo Park
- Kyungpook National University, Daegu, Republic of Korea
| | | | | | | | - Jae-Hyuk Yu
- University of Wisconsin, Madison, WI, United States
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Salihi A, Asoodeh A, Aliabadian M. Production and biochemical characterization of an alkaline protease from Aspergillus oryzae CH93. Int J Biol Macromol 2016; 94:827-835. [PMID: 27293035 DOI: 10.1016/j.ijbiomac.2016.06.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 05/23/2016] [Accepted: 06/08/2016] [Indexed: 10/21/2022]
Abstract
In this study, Aspergillus oryzae CH93 was isolated from soil sample and examined using molecular analysis. Following culture of A. oryzae CH93 under optimal enzyme production, a 47.5kDa extracellular protease was purified using ammonium sulfate precipitation and Q-Sepharose chromatography. The optimal pH 8 and temperature of 50°C obtained for the isolated protease. Sodium dodecyl sulfate (SDS), cetyltrimethyl ammonium bromide (CTAB), H2O2 decreased activity, while Triton X-100 and phenylmethanesulfonyl fluoride (PMSF) had no inhibitory effect on the enzyme activity; meanwhile, 2-mercaptoethanol and ethylenediaminetetraacetic acid (EDTA) declined the protease activity. Isoamyl alcohol and acetone (30%) enhanced activity whereas 2-propanol, isopropanol and dimethyl sulfoxide (DMSO) (30%) reduced protease activity. The enzyme exhibited a half-life of 100min at its optimum temperature. Among five substrates of bovine serum albumin (BSA), N-acetyl-l-tyrosine ethyl ester monohydrate (ATEE), casein, azocasein and gelatin results showed that casein is the best substrate with Vmax of 0.1411±0.004μg/min and Km of 2.432±0.266μg/ml. In conclusion, the extracted protease from A. oryzae CH93 as a fungal source possessed biochemical features which could be useful in some application usages.
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Affiliation(s)
- Ahsan Salihi
- Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ahmad Asoodeh
- Department of Chemistry, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mansour Aliabadian
- Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Mashhad, Iran
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Tamang JP, Shin DH, Jung SJ, Chae SW. Functional Properties of Microorganisms in Fermented Foods. Front Microbiol 2016; 7:578. [PMID: 27199913 PMCID: PMC4844621 DOI: 10.3389/fmicb.2016.00578] [Citation(s) in RCA: 231] [Impact Index Per Article: 28.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Accepted: 04/08/2016] [Indexed: 12/25/2022] Open
Abstract
Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityGangtok, India
| | - Dong-Hwa Shin
- Shindonghwa Food Research InstituteJeonju, South Korea
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
| | - Su-Jin Jung
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
| | - Soo-Wan Chae
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
- Division of Pharmacology, Chonbuk National University Medical SchoolJeonju, South Korea
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Tamang JP, Watanabe K, Holzapfel WH. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front Microbiol 2016; 7:377. [PMID: 27047484 PMCID: PMC4805592 DOI: 10.3389/fmicb.2016.00377] [Citation(s) in RCA: 335] [Impact Index Per Article: 41.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Accepted: 03/08/2016] [Indexed: 01/03/2023] Open
Abstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityTadong, India
| | - Koichi Watanabe
- Department of Animal Science and Technology, National Taiwan UniversityTaipei, Taiwan
| | - Wilhelm H. Holzapfel
- Advance Green Energy and Environment Institute, Handong Global UniversityPohang-si, South Korea
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Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production. Appl Environ Microbiol 2016; 81:1353-63. [PMID: 25501485 DOI: 10.1128/aem.03483-14] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The koji mold Aspergillus kawachii is used for making the Japanese distilled spirit shochu. During shochu production, A. kawachii is grown in solid-state culture (koji) on steamed grains, such as rice or barley, to convert the grain starch to glucose and produce citric acid. During this process, the cultivation temperature of A. kawachii is gradually increased to 40 °C and is then lowered to 30 °C. This temperature modulation is important for stimulating amylase activity and the accumulation of citric acid. However, the effects of temperature on A. kawachii at the gene expression level have not been elucidated. In this study, we investigated the effect of solid-state cultivation temperature on gene expression for A. kawachii grown on barley. The results of DNA microarray and gene ontology analyses showed that the expression of genes involved in the glycerol, trehalose, and pentose phosphate metabolic pathways, which function downstream of glycolysis, was downregulated by shifting the cultivation temperature from 40 to 30 °C. In addition, significantly reduced expression of genes related to heat shock responses and increased expression of genes related with amino acid transport were also observed. These results suggest that solid-state cultivation at 40 °C is stressful for A. kawachii and that heat adaptation leads to reduced citric acid accumulation through activation of pathways branching from glycolysis. The gene expression profile of A. kawachii elucidated in this study is expected to contribute to the understanding of gene regulation during koji production and optimization of the industrially desirable characteristics of A. kawachii.
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Singh S, Gupta N, Kaur J, Gupta A. Valorization of Sal Deoiled Cake as Media for Acidic Amylase and Invertase Co-Production by A
spergillus niger
NJ-1: Optimization by Response Surface Methodology and Application in Oligosaccharide Synthesis. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samsher Singh
- University School of Environment Management; Guru Gobind Singh Indraprastha University; New Delhi 110078 India
| | - Neetu Gupta
- University School of Environment Management; Guru Gobind Singh Indraprastha University; New Delhi 110078 India
- School of Biotechnology; Shoolini University; Solan Himachal Pradesh India
| | - Jasdeep Kaur
- University School of Environment Management; Guru Gobind Singh Indraprastha University; New Delhi 110078 India
- School of Biotechnology; Shoolini University; Solan Himachal Pradesh India
| | - Anshu Gupta
- University School of Environment Management; Guru Gobind Singh Indraprastha University; New Delhi 110078 India
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Purification, biochemical characterization and application of α-amylase produced by Aspergillus oryzae IFO-30103. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2014.10.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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GC-MS Based Metabolite Profiling of RiceKojiFermentation by Various Fungi. Biosci Biotechnol Biochem 2014; 74:2267-72. [DOI: 10.1271/bbb.100488] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Sharma A, Satyanarayana T. Microbial acid-stable α-amylases: Characteristics, genetic engineering and applications. Process Biochem 2013. [DOI: 10.1016/j.procbio.2012.12.018] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yoshizaki Y, Takamine K, Shimada S, Uchihori K, Okutsu K, Tamaki H, Ito K, Sameshima Y. The Formation of β-Damascenone in Sweet Potato Shochu. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00464.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Yoshizaki Y, Yamato H, Takamine K, Tamaki H, Ito K, Sameshima Y. Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00397.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Fernandez EQ, Moyer DL, Maiyuran S, Labaro A, Brody H. Vector-initiated transitive RNA interference in the filamentous fungus Aspergillus oryzae. Fungal Genet Biol 2012; 49:294-301. [PMID: 22366516 DOI: 10.1016/j.fgb.2012.01.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2011] [Revised: 01/20/2012] [Accepted: 01/30/2012] [Indexed: 10/28/2022]
Abstract
RNA interference (RNAi), modulates gene expression via cleavage of double-stranded RNA (dsRNA) by Dicer, producing 21-25 nucleotide silence-inducing RNAs (siRNAs). In association with Argonaute containing complexes, these siRNAs target sequence-specific degradation of the homologous single-stranded messenger RNA. In the majority of eukaryotes, degradation occurs within the boundaries of the dsRNA target. In Arabidopsis thaliana and Caenorhabditis elegans, gene silencing can also take place transitively, impacting transcripts from coding sequences that are adjacent to the intended target gene. Here we demonstrate effective transitive RNAi in the ascomycete Aspergillus oryzae. Fragments of 174 bp and 499 bp derived from the A. oryzae wA gene involved in spore color development, were inserted immediately upstream of an inverted repeat derived from the Escherichia coli gene encoding for Hygromycin Phosphotransferase B (hph), which provided a double-stranded hph RNAi trigger. Introduction of this construct into A. oryzae host cells produced transformants with spores that were lighter in color than those of wild type. Real-time RT-qPCR analysis demonstrated a direct correspondence of steady-state wA mRNA level to spore color. An A. oryzae strain deficient in RNA-dependent RNA Polymerase (RdRP) produced exclusively wild type colored spores when transformed with a wA transitive RNAi construct. Conversely, increased expression of RdRP enhanced the incidence of wA gene silencing via transitive RNAi.
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Chancharoonpong C, Hsieh PC, Sheu SC. Effect of Different Combinations of Soybean and Wheat Bran on Enzyme Production from Aspergillus oryzae S. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.apcbee.2012.06.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Chancharoonpong C, Hsieh PC, Sheu SC. Enzyme Production and Growth of Aspergillus oryzae S. on Soybean Koji Fermentation. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.apcbee.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Okutsu K, Yoshizaki Y, Takamine K, Tamaki H, Ito K, Sameshima Y. Development of a heat-processing method for koji to enhance its antioxidant activity. J Biosci Bioeng 2011; 113:349-54. [PMID: 22136796 DOI: 10.1016/j.jbiosc.2011.10.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2011] [Revised: 10/26/2011] [Accepted: 10/29/2011] [Indexed: 11/18/2022]
Abstract
We developed a heat-processing method to enhance the antioxidant activity of koji. The superoxide anion scavenging activity (SOSA) and oxygen radical absorbance capacity (ORAC) of heat-processed koji (HP-koji) at 55 °C for 7 days were 4.9 times and 4.2 times, respectively, those of unheated koji. These results showed that heat processing effectively enhances the antioxidant activity of koji. Analysis of the antioxidant activities of koji subjected to a range of temperatures (45-75 °C) revealed that the SOSA is enhanced by heating at higher temperatures, which might be catalyzed by Maillard reaction, whereas the ORAC was enhanced by heating at lower temperatures, which might be catalyzed by an enzymatic reaction. Assuming these enhancements in antioxidant activities are contributed by both Maillard and enzyme reactions, we hypothesized that the antioxidant activity of HP-koji could be more effectively amplified by heating at a higher temperature after the progression of the enzymatic reaction at a moderate temperature. Therefore, we evaluated the effect of heating of koji in a stepwise manner, first at 55 °C for 2 days and then at 75 °C for 5days. The antioxidant activities of stepwise-heated HP-koji were higher than those of koji heated at either 55 °C or 75 °C. The SOSA and ORAC of stepwise-heated HP-koji were 94 times and 6 times, respectively, those of unheated koji. This result suggests that enzymatic reaction followed by Maillard reaction can effectively enhance the antioxidant activity of HP-koji. Thus, we developed a novel heat-processing method to enhance the antioxidant activity of koji.
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Affiliation(s)
- Kayu Okutsu
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City 890-0065, Japan
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Improved expression of Rhizopus oryzae α-amylase in the methylotrophic yeast Pichia pastoris. Protein Expr Purif 2011; 79:142-8. [DOI: 10.1016/j.pep.2011.05.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2011] [Revised: 05/05/2011] [Accepted: 05/09/2011] [Indexed: 11/20/2022]
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Li S, Zuo Z, Niu D, Singh S, Permaul K, Prior BA, Shi G, Wang Z. Gene cloning, heterologous expression, and characterization of a high maltose-producing α-amylase of Rhizopus oryzae. Appl Biochem Biotechnol 2011; 164:581-92. [PMID: 21243443 DOI: 10.1007/s12010-011-9159-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2010] [Accepted: 01/04/2011] [Indexed: 11/27/2022]
Abstract
A putative α-amylase gene, designated as RoAmy, was cloned from Rhizopus oryzae. The deduced amino acid sequence showed the highest (42.8%) similarity to the α-amylase from Trichoderma viride. The RoAmy gene was successfully expressed in Pichia pastoris GS115 under the induction of methanol. The molecular weight of the purified RoAmy determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis was approximately 48 kDa. The optimal pH and temperature were 4-6 and 60 °C, respectively. The enzyme was stable at pH ranges of 4.5-6.5 and temperatures below 50 °C. Purified RoAmy had a K(m) and V(max) of 0.27 mg/ml and 0.068 mg/min, respectively, with a specific activity of 1,123 U/mg on soluble starch. Amylase activity was strongly inhibited by 5 mM Cu(2+) and 5 mM Fe(2+), whereas 5 mM Ca(2+) showed no significant effect. The RoAmy hydrolytic activity was the highest on wheat starch but showed only 55% activity on amylopectin relative to soluble corn starch, while the pullulanase activity was negligible. The main end products of the polysaccharides tested were glucose and maltose. Maltose reached a concentration of 74% (w/w) with potato starch as the substrate. The enzyme had an extremely high affinity (K(m) = 0.22 mM) to maltotriose. A high ratio of glucose/maltose of 1:4 was obtained when maltotriose was used at an initial concentration of 40 mM.
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Affiliation(s)
- Song Li
- Research Center of Bioresource & Bioenergy, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
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Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, Sameshima Y. Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji. J Biosci Bioeng 2010; 110:670-4. [DOI: 10.1016/j.jbiosc.2010.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2010] [Revised: 07/10/2010] [Accepted: 07/12/2010] [Indexed: 11/12/2022]
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