Aspergillus Oryzae
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Aspergillus oryzae Applied and Environmental Microbiology, May 2006, p. 3448-3457, Vol. 72, No. 5 Speaker: Chia-wen Chen Advisor: Huang, C.-T 2007/10/30 1 z Aspergillus oryzae Kingdom Fungi Phylum Ascomycota Subphylum Pezizomycotina Class Eurotiomycetes Order Eurotiales Family Trichocomaceae Genus Aspergillus Species A. oryzae 2 Rawlings, N.D., Morton, F.R. & Barrett, A.J. (2006) MEROPS: the peptidase database. Nucleic Acids Res 34, D270-D272. z Aspergillus oryzae GRAS (generally regarded as safe) A large amounts of enzymes (mainly hydrolytic enzymes ) A wide range (glucoamylse a, alanyl dipeptidyl peptidase ……) Commercial production (often extracellular) 3 4 Solid-State Culture Submerged Culture Nature environment Artificial environment Often used in filamentous fungi Can be used in plant and animal cell Low cost High cost Hard to manipulate physical and Easy to manipulate physical and chemical properties chemical properties Purity low Purity high Purify ?? Purify ☆ Food Pharmaceutical products Low price High price 5 Submerged Culture Solid-State Culture pilot solid-state bioreactor http://www.vesuite.org/index.php 6 http://www.unitus.it/dipartimenti/dabac/progetti/ssbioreactors/solidstatebioreactor.htm z glaB (glucoamylase B) z pepA (alanyl dipeptidyl peptidase) z Glycolytic pathway & TCA cycle 7 z Hydrolytic enzymes z A solid state-specific expression marker z Expression of glaB was also induced by starch or malto-oligosacharides in surface cultures (Hata et al. 1998) 8 z Hydrolysis of X-Ala, His-Ser, and Ser-Tyr dipeptides at a neutral pH optimum z The encoding gene can’t be expressed in submerged culture z Can be expressed when cultured on steamed rice z N-glycosylated. (Kitano et al. 2002) 9 Realize the mechanism causing the difference between 2 culture systems through transcriptional analysis proteomic analysis ESTs (Expressed Sequence Tags) …… 10 z ESTs are generated by sequencing cDNA 11 z Usually 200 to 500 nucleotides long http://www.ncbi.nlm.nih.gov/About/primer/est.html z Database http://www.ncbi.nlm.nih.gov/projects/dbEST z Tools BLAST, FASTA, Entrez, GenBank 12 13 14 15 http://www.nrib.go.jp/ken/EST/db/index.html 16 http://www.nrib.go.jp/ken/EST/db/blast.html 17 http://www.bio.nite.go.jp/dogan/Top z A comparative proteome analysis z Protein secretion profiles z Compare the difference between solid-state and submerged culture 18 Incubate 40 hours Yield MALDI-TOF MS 2-D gel Hydrophobic SDS-PAGE electrophoresis Chromatography Peptide mass fingerprinting Classifying proteins Northern analysis 19 z Dry mycelium weight → N- acetylglucosamine z Protein concentration → Bradford protein assay z 3 independent experiments 20 z The single unit of chitin z Chitin is the major component of fungi’s cell wall http://www.ocean.udel.edu/horseshoecrab/Research/chitin.html 21 10g 100 mL Solid-State fermentation: Submerged fermentation=4-6.4 fold (protein secreted/gram of dry mycelium) 22 Protein +Genome Æ Proteome 23 Nature 405, 837-846(15 June 2000) 24 Bakhtiar, R. et al. Mutagenesis 2000 15:415-430; doi:10.1093/mutage/15.5.415 25 http://www.psrc.usm.edu/mauritz/maldi.html mH + hv → mH* - + mH* + M →m +[M+H] 26 http://www.psrc.usm.edu/mauritz/maldi.html http://qbab.aber.ac.uk/roy/mss/tofspec.htm 27 28 http://www.expasy.org/ 29 http://www.expasy.org/tools/aldente/ α-amylase α-amylase α-amylase α-amylase α-amylase α-amylase α-amylase α-amylase z IPG:ph4-7 Oryzin spot z 10-20% SDS polyacrylamide gel Only appears in solid-state culture z 300 μg 30 z CBB stained α-amylase α-amylase α-amylase α-amylase α-amylase α-amylase α-amylase α-amylase z Culture conditions Wheat bran proteins degraded and vanished at 24 h z Age of the culture z Spots diffused-heterogeneity of proteins due to glycosylation 31 z Reason: N-linked oligosaccharides can be difficult to see by MALDI-TOF MS z Make peptides above 3500 kDa z Deglycosylation of proteins before 2-D PAGE →protein insoluble z A reasonable choice 32 z Cleave the β-aspartylglucosamine bond of asparagine-linked oligosaccharides http://www.rcsb.org/pdb/explore.do?structureId=1PNG 33 http://www.glycoforum.gr.jp/science/word/glycoprotein/GPA00E.html z Trypsin Cleaves Exclusively C-terminal to Arginine and Lysine Residues http://gandalf.umd.edu/BCHM461/Exam2/Ex2_sol.pdf 34 http://www.rcsb.org/pdb/explore.do?structureId=2PTN Solid-state culture Submerged culture Cell wall-bound protein in submerged culture z Incubate 40 hours z 10-20% SDS polyacrylamide gel z CBB stained z In-gel deglycosylated with PNGase F → trypsin digestion z Scores >60 35 z IPG:ph4-7 Over 50% of visible proteins are α-amylases and their proteolytic products 36 Glucoamylase A, Xylanase G2……. 37 α-amylase and β-glucosidase 38 z Hydrophobic Chromatography z A280nm z α-amylase activity 39 40 Solid state Submerged state Both conditions Be trapped in cell wall 41 Quantitative control Northern analysis 42 z Low external osmotic pressure in submerged culture → a static cell wall → protein can be trapped z Aspergillus kawachii can secrete α-amylase and β-glucosidase → the help of extracellular polysacharrides 43 Submerged and Solid-State Culture produce different proteins. Solid-State Culture usually produce more proteins We can divide proteins into 4 types. 44 45.