Aspergillus oryzae
Aspergillus
Aspergillus nidulans
Aspergillus fumigatus
Aspergillus flavus
Pyrithiamine
alpha-Amylases
Glucan 1,4-alpha-Glucosidase
Xanthomonas
Magnaporthe
Molecular Sequence Data
Gene Expression Regulation, Fungal
Chymosin
Hyphae
Fermentation
Amino Acid Sequence
Oryza sativa
Transformation, Genetic
Penicillium
Cloning, Molecular
Starch
Base Sequence
Industrial Microbiology
Fungi
Arylsulfatases
Characterization and expression of the cDNA encoding a new kind of phospholipid transfer protein, the phosphatidylglycerol/phosphatidylinositol transfer protein from Aspergillus oryzae: evidence of a putative membrane targeted phospholipid transfer protein in fungi. (1/357)
The full-length cDNA of a phospholipid transfer protein (PLTP) was isolated from Aspergillus oryzae by a RACE-PCR procedure using degenerated primer pool selected from the N-terminal sequence of the purified phosphatidylinositol/phosphatidylglycerol transfer protein (PG/PI-TP). The cDNA encodes a 173 amino acid protein of 18823 Da. The deduced amino acid sequence from position 38 to 67 is 100% identical to the N-terminal sequence (first 30 amino acids) of the purified PG/PI-TP. This amino acid sequence is preceded by a leader peptide of 37 amino acids which is predicted to be composed of a signal peptide of 21 amino acids followed by an extra-sequence of 16 amino acids, or a membrane anchor protein signal (amino acid 5-29). This strongly suggests that the PG/PI-TP is a targeted protein. The deduced mature protein is 138 amino acids long with a predicted molecular mass of 14933 Da. Comparison of the deduced PG/PI-TP sequence with other polypeptide sequences available in databases revealed a homology with a protein deduced from an open reading frame coding for an unknown protein in Saccharomyces cerevisiae (36% identity and 57% similarity). Apart from this homology, the PG/PI-TP is unique and specific to the filamentous fungi on the basis of comparison of PLTP protein sequences. Northern blot analysis of RNA isolated from A. oryzae cultures grown on glucose or glucose supplemented with phospholipids suggests that the PG/PI-TP is transcribed by only one RNA species and allows us to show that expression of the protein is regulated at the messenger RNA level. (+info)Pectin methylesterase gene (pmeA) from Aspergillus oryzae KBN616: its sequence analysis and overexpression, and characterization of the gene product. (2/357)
A gene (pmeA) encoding pectin methylesterase was isolated from a shoyu koji mold, Aspergillus oryzae KBN616, and characterized. The structural gene comprised 1,370 bp with six introns. The PMEA protein consisted of 331 amino acids with a putative signal peptide of 17 amino acids. The deduced amino acid sequence was very similar to those of Aspergillus niger PMEA and Aspergillus aculeatus PME1. The pmeA gene was efficiently expressed under control of the A. oryzae TEF1 gene promoter for purification and characterization of the ezymatic properties. PMEA had a molecular mass of 38.5 kDa, a pH optimum of 5.0, and a temperature optimum of 55 degrees C. (+info)Insertion analysis of putative functional elements in the promoter region of the Aspergillus oryzae Taka-amylase A gene (amyB) using a heterologous Aspergillus nidulans amdS-lacZ fusion gene system. (3/357)
Expression of the Taka-amylase A gene (amyB) of Aspergillus oryzae is induced by starch or maltose. The A. oryzae amyB gene promoter contains three highly conserved sequences, designated Regions I, II, and III, compared with promoter regions of the A. oryzae glaA encoding glucoamylase and the agdA encoding alpha-glucosidase. To identify the function of these sequences within the amyB promoter, various fragments containing conserved sequences in the amyB promoter were introduced into the upstream region of the heterologous A. nidulans amdS gene (encoding acetamidase) fused to the Escherichia coli lacZ gene as a reporter. Introduction of the sequence between -290 to -233 (the number indicates the distance in base pairs from the translation initiation point (+1)) containing Region III significantly increased the expression of the lacZ reporter gene in the presence of maltose. The sequence between -377 to -290 containing Region I also increased the lacZ activity, but its maltose inducibility was less than that of Region III. The sequence between -233 to -181 containing Region II had no effect on the expression. These results indicated that Region III is most likely involved in the maltose induction of the amyB gene expression. (+info)Delta 9-fatty acid desaturase from arachidonic acid-producing fungus. Unique gene sequence and its heterologous expression in a fungus, Aspergillus. (4/357)
Based on the sequence information for delta 9-desaturase genes (from rat, mouse and yeast), which are involved in the desaturation of palmitic acid and stearic acid to palmitoleic acid and oleic acid, respectively, the corresponding cDNA and genomic gene were cloned from the fungal strain, Mortierella alpina 1S-4, which industrially produces arachidonic acid. There was a cytochrome b5-like domain linked to the carboxyl terminus of this Mortierella desaturase, as also seen in the yeast delta 9-desaturase. The Mortierella delta 9-desaturase genomic gene had only one intron, in which a novel phenomenon was observed: there was a GC-end at the 5'-terminus instead of a GT-end that is, in general, found in introns of eukaryotic genes. The full-length cDNA clone was expressed under the control of an amyB promoter in a filamentous fungus, Aspergillus oryzae, resulting in drastic changes in the fatty acid composition in the transformant cells; the contents of palmitoleic acid (16:1) and oleic acid (18:1) increased significantly, with accompanying decreases in palmitic acid (16:0) and stearic acid (18:0). These changes were controlled by the addition of maltose as a carbon source to the medium. Also, the expression of the gene caused a significant change in the lipid composition in the Aspergillus transformant. Genomic Southern blot analysis of the transformant with the Mortierella delta 9-desaturase gene as a probe confirmed the integration of this gene into the genome of A. oryzae. (+info)Site-directed mutagenesis of a possible type 1 copper ligand of bilirubin oxidase; a Met467Gln mutant shows stellacyanin-like properties. (5/357)
In our previous paper, we reported a mutant of recombinant Myrothecium verrucaria bilirubin oxidase, in which the Met467 residue was replaced by Gly [Shimizu, A. et al. (1999) Biochemistry 38, 3034-3042]. This mutant displayed a remarkable reduction in enzymatic activity and an evident decrease in the intensity of the absorption band around 600 nm (type 1 charge transfer transition). In this study, we report the preparation of three Met467 mutants (Met467Gln, Met467His, and Met467Arg) and characterize their enzymatic activities, midpoint potentials, and absorption and ESR spectra. Met467His and Met467Arg show no enzymatic activity and a great reduction in the intensity of the absorption band around 600 nm. Furthermore, their ESR spectra show no type 1 copper signal, but only a type 2 copper signal; however, oxidation by ferricyanide caused the type 1 copper signal to appear. On the other hand, Met467Gln as expressed shows both type 1 and type 2 copper signals in its ESR spectrum, the type 1 copper atom parameters being very different from usual blue copper proteins but very similar to those of stellacyanin. The enzymatic activity of the Met467Gln mutant for bilirubin is quite low (0.3%), but the activity for potassium ferrocyanide is similar (130%) to that of the wild type enzyme. These results indicate that Met467 is important for characterizing the features of the type 1 copper of bilirubin oxidase. (+info)Molecular cloning and expression of the novel fungal beta-glucosidase genes from Humicola grisea and Trichoderma reesei. (6/357)
A novel fungal beta-glucosidase gene (bgl4) and its homologue (bgl2) were cloned from the cellulolytic fungi Humicola grisea and Trichoderma reesei, respectively. The deduced amino acid sequences of H. grisea BGL4 and T. reesei BGL2 comprise 476 and 466 amino acids, respectively, and share 73.1% identity. These beta-glucosidases show significant homology to plant beta-glucosidases belonging to the beta-glucosidase A (BGA) family. Both genes were expressed in Aspergillus oryzae, and the recombinant beta-glucosidases were purified. Recombinant H. grisea BGL4 is a thermostable enzyme compared with recombinant T. reesei BGL2. In addition to beta-glucosidase activity, recombinant H. grisea BGL4 showed a significant level of beta-galactosidase activity, while recombinant T. reesei BGL2 showed weak beta-galactosidase activity. Cellulose saccharification by Trichoderma cellulases was improved by the addition of recombinant H. grisea BGL4. (+info)Molecular and enzymic properties of recombinant 1, 2-alpha-mannosidase from Aspergillus saitoi overexpressed in Aspergillus oryzae cells. (7/357)
For the construction of an overexpression system of the intracellular 1,2-alpha-mannosidase (EC 3.2.1.113) gene (msdS) from Aspergillus saitoi (now designated Aspergillus phoenicis), the N-terminal signal sequence of the gene was replaced with that of the aspergillopepsin I (EC 3.4.23.18) gene (apnS) signal, one of the same strains as described previously. Then the fused 1, 2-alpha-mannosidase gene (f-msdS) was inserted into the NotI site between P-No8142 and T-agdA in the plasmid pNAN 8142 (9.5 kbp) and thus the Aspergillus oryzae expression plasmid pNAN-AM1 (11.2 kbp) was constructed. The fused f-msdS gene has been overexpressed in a transformant A. oryzae niaD AM1 cell. The recombinant enzyme expressed in A. oryzae cells was purified to homogeneity in two steps. The system is capable of making as much as about 320 mg of the enzyme/litre of culture. The recombinant enzyme has activity with methyl-2-O-alpha-d-mannopyranosyl alpha-D-mannopyranoside at pH 5.0, while no activity was determined with methyl-3-O-alpha-D-mannopyranosyl alpha-D-mannopyranoside or methyl-6-O-alpha-D-mannopyranosyl alpha-D-mannopyranoside. The substrate specificity of the enzyme was analysed by using pyridylaminated (PA)-oligomannose-type sugar chains, Man9-6(GlcNAc)2-PA (Man is mannose; GlcNAc is N-acetylglucosamine). The enzyme hydrolysed Man8GlcNAc2-PA (type 'M8A') fastest, and 'M6C' {Manalpha1-3[Manalpha1-2Manalpha1-3(Manalpha1-6) Manalpha1-6]Manbeta1- 4GlcNAcbeta1-4GlcNAc-PA} slowest, among the PA-sugar chains. Molecular-mass values of the enzyme were determined to be 63 kDa by SDS/PAGE and 65 kDa by gel filtration on Superose 12 respectively. The pI value of the enzyme was 4.6. The N-terminal amino acid sequence of the enzyme was GSTQSRADAIKAAFSHAWDGYLQY, and sequence analysis indicated that the signal peptide from apnS gene was removed. The molar absorption coefficient, epsilon, at 280 nm was determined as 91539 M-1.cm-1. Contents of the secondary structure (alpha-helix, beta-structure and the remainder of the enzyme) by far-UV CD determination were about 55, 38 and 7% respectively. The melting temperature, Tm, of the enzyme was 71 degrees C by differential scanning calorimetry. The calorimetric enthalpy, DeltaHcal, of the enzyme was calculated as 13.3 kJ.kg of protein-1. Determination of 1 g-atom of Ca2+/mol of enzyme was performed by atomic-absorption spectrophotometry. (+info)Identification of Delta12-fatty acid desaturase from arachidonic acid-producing mortierella fungus by heterologous expression in the yeast Saccharomyces cerevisiae and the fungus Aspergillus oryzae. (8/357)
Based on the sequence information for the omega3-desaturase genes (from Brassica napus and Caenorhabditis elegans), which are involved in the desaturation of linoleic acid (Delta9, Delta12-18 : 2) to alpha-linolenic acid (Delta9, Delta12, Delta15-18 : 3), a cDNA was cloned from the filamentous fungal strain, Mortierella alpina 1S-4, which is used industrially to produce arachidonic acid. Homology analysis with protein databases revealed that the amino acid sequence showed 43.7% identity as the highest match with the microsomal omega6-desaturase (from Glycine max, soybean), whereas it exhibited 38.9% identity with the microsomal omega3-desaturase (from soybean). The evolutionary implications of these enzymes will be discussed. The cloned cDNA was confirmed to encode a Delta12-desaturase, which was involved in the desaturation of oleic acid (Delta9-18 : 1) to linoleic acid, by its expression in both the yeast Saccharomyces cerevisiae and the fungus Aspergillus oryzae. Analysis of the fatty acid composition of yeast and fungus transformants demonstrated that linoleic acid (which was not contained in the control strain of S. cerevisiae) was accumulated in the yeast transformant and that the fungal transformant contained a large amount of linoleic acid (71.9%). Genomic Southern blot analysis of the transformants with the Mortierella Delta12-desaturase gene as a probe confirmed integration of this gene into the genome of A. oryzae. The M. alpina 1S-4 Delta12-desaturase is the first example of a cloned nonplant Delta12-desaturase. (+info)The symptoms of aspergillosis depend on the location and severity of the infection. In the lungs, it may cause coughing, fever, chest pain, and difficulty breathing. In the sinuses, it can cause headaches, facial pain, and nasal congestion. In the brain, it can cause seizures, confusion, and weakness.
Aspergillosis is typically diagnosed through a combination of imaging tests such as chest X-rays, CT scans, and MRI scans, along with a biopsy to confirm the presence of Aspergillus fungi.
Treatment of aspergillosis depends on the severity and location of the infection. In mild cases, treatment may involve antifungal medications and supportive care such as oxygen therapy and pain management. In severe cases, treatment may require hospitalization and intravenous antifungal medications.
Preventive measures for aspergillosis include avoiding exposure to dusty or damp environments, managing chronic conditions such as asthma and COPD, and taking antifungal medications as prescribed.
Aspergillosis can be a serious condition, especially in people with weakened immune systems, such as those with cancer, HIV/AIDS, or taking immunosuppressive drugs. In severe cases, aspergillosis can lead to life-threatening complications such as respiratory failure, sepsis, and organ damage.
In conclusion, aspergillosis is a common fungal infection that can affect various parts of the body, and it can be serious and potentially life-threatening, especially in people with weakened immune systems. Early diagnosis and appropriate treatment are essential to prevent complications and improve outcomes.
Aspergillus oryzae
Sake
Streptomycin
Aspergillopepsin I
Brinase
Solid-state fermentation
Aspergillus fumigatus
Glucose 1-dehydrogenase (FAD, quinone)
List of Japanese inventions and discoveries
Mycoremediation
Margaret Church
List of domesticated fungi and microorganisms
Nuclease S1
Poly(ethylene adipate)
Aspergillus
Cyclopiazonic acid
Pretenellin A
Deuterolysin
Fungus
Ascofuranone
List of unrefined sweeteners
Oligoxyloglucan beta-glycosidase
Aspergillus sojae
Paxilline
Piceid
Aspergillus deoxyribonuclease K1
Citrinin
Lactase
Miso
Phospholipase A1
Zinc deficiency
List of Aspergillus species
Beef aging
List of MeSH codes (B05)
Tương
Mycotoxin
Mold
Kojic acid
Awamori
Meju
TPP riboswitch
Sour cream
Fungal isolate
Aspergillomarasmine A
Jens Nielsen
Heterologous expression
Andrastin A
Qū
Doenjang
L-ornithine N5 monooxygenase
Aspergillus nidulans
Akira Endo (biochemist)
Metschnikowia pulcherrima
Subject: GRAS substances and Aspergillus oryzae / Subject term: Enterococcus and Butyrivibrio fibrisolvens / Text Availability:...
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Flavus4
- 8015-60-9 OR aspergillus flavus var. (nih.gov)
- Genomic analysis has led some scholars to believe that the Japanese domesticated the Aspergillus flavus that had mutated and ceased to produce toxic aflatoxins, giving rise to A. oryzae. (howtogetmagicmushroomspores.online)
- MIXED ASPERGILLUS- aspergillus flavus var. (nih.gov)
- FAPP MIXTURE- aspergillus flavus var. (nih.gov)
Niger1
- Lipase (Aspergillus niger) (min. (kvsupply.com)
Filamentous fungus4
- Aspergillus oryzae, also known as kōji mold, is a filamentous fungus used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce. (howtogetmagicmushroomspores.online)
- Aspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), is a filamentous fungus (a mold) used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. (howtogetmagicmushroomspores.online)
- 18. AoSO protein accumulates at the septal pore in response to various stresses in the filamentous fungus Aspergillus oryzae. (nih.gov)
- Aspergillus oryzae is a filamentous fungus classified in the group Aspergillaceae Ascomycetes. (koreamed.org)
Koji6
- 1) Sterile 12 ml syringe with locking cap, filled with fresh Koji (Aspergillus Oryzae) Gourmet Mushroom mycelium. (howtogetmagicmushroomspores.online)
- 1. Pex16 is involved in peroxisome and Woronin body formation in the white koji fungus, Aspergillus luchuensis mut. (nih.gov)
- 5. The white koji fungus Aspergillus luchuensis mut. (nih.gov)
- 6. Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. (nih.gov)
- 8. Transcriptomic analysis of temperature responses of Aspergillus kawachii during barley koji production. (nih.gov)
- 17. Genome sequence of the white koji mold Aspergillus kawachii IFO 4308, used for brewing the Japanese distilled spirit shochu. (nih.gov)
Trichoderma1
- In addition to fungal a-amylase, xylanases derived from Aspergillus and Trichoderma species can also be present as an additive to break down high molecular xylans in baking flour to make dough rise faster. (cdc.gov)
Fungi1
- 2][3] Incidentally, in China and Korea, the fungi used for fermented foods for a long time in the production of traditional alcoholic beverages were not A. oryzae but fungi belonging to Rhizopus and Mucor. (howtogetmagicmushroomspores.online)
Fungus2
- Microscopic picture of the fungus Aspergillus oryzae. (fraunhofer.de)
- Fermentation was carried out with the fungus Aspergillus oryzae , which is designated as a harmless food additive according to the GRAS (generally recognized as safe) status of the US Food and Drug Administration (FDA). (fraunhofer.de)
Fumigatus2
Nuclease1
- Nuclease S1 isolated from certain Neurospora and Aspergillus species specifically hydrolyzes both terminal and internal phosphodiester bonds of single-stranded DNA and RNA. (worthington-biochem.com)
Kawachii2
- Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae, which let to great progress in producing shōchū in Japan. (howtogetmagicmushroomspores.online)
- kawachii and Aspergillus oryzae. (nih.gov)
Fungal1
- Fungal a-amylase derived from Aspergillus oryzae is an enzyme that breaks down starch into simple sugars for yeast during bread proofing. (cdc.gov)
Fusarium1
- These were the biotechnologically important Aspergillus oryzae and the plant pathogen, Fusarium graminearum. (jcvi.org)
Species1
- To date, the role of fermentation yeasts (Saccharomyces cerevisiae) and other microbial contaminants such as Alternaria and Aspergillus species requires further clin ical evaluation. (cdc.gov)
Important2
- 20. Aspergillus luchuensis, an industrially important black Aspergillus in East Asia. (nih.gov)
- A. oryzae is an important microorganism for industrial production of enzymes and fermented food products. (koreamed.org)
Culture1
- The effects of adding a culture extract from Aspergillus oryzae (AO) to the fermentation of a basal ration were investigated using the rumen simulation technique (Rusitec). (aber.ac.uk)
White1
- Thus, white and black kōji are mainly used in the production of shōchū, but only yellow kōji (A. oryzae) is usually used in the production of sake. (howtogetmagicmushroomspores.online)
Properties1
- Further studies of the properties of amylase of Aspergillus oryzae or Taka diastase. (nih.gov)
Specifically1
- The Japanese word kōji (麹) is used in several meanings, and in some cases it specifically refers to A. oryzae and A. sojae,[2][6] while in other cases it refers to all molds used in fermented foods, including Monascus purpureus and other molds, so care should be taken to avoid confusion. (howtogetmagicmushroomspores.online)
Production5
- However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae. (howtogetmagicmushroomspores.online)
- 4][5][6] A. oryzae is also used for the production of rice vinegars. (howtogetmagicmushroomspores.online)
- Production optimization and characterization of mannooligosaccharide generating ß-mannanase from Aspergillus oryzae. (bvsalud.org)
- 2. Sirtuin SirD is involved in α-amylase activity and citric acid production in Aspergillus luchuensis mut. (nih.gov)
- 9. Expression of heterochromatin protein 1 affects citric acid production in Aspergillus luchuensis mut. (nih.gov)
Time1
- Yellow kōji (A. oryzae) is used to produce sake, and at one time all honkaku shōchū. (howtogetmagicmushroomspores.online)