Ref ID: 18527
Author:
Ryutaro Jo, Minori Kouno, Ryouko Hamada, Masafumi Tokuoka, Kazuhiro Iwashita
Author address:
National Research Institute of Brewing, Japan
Full conference title:
11 th European Conference on Fungal Genetics
Abstract:
In the process of making the Japanese traditional fermented foods, Aspergillus oryzae is exposed to hypoxic
condition. In this study, we analyzed the effect of hypoxic condition on the physiology of A. oryzae using multi8208;
omics analysis. Solid8208;state cultivation under hypoxic condition effect on morphology of A. oryzae, whereas
hydrolytic enzyme activities were not significantly different except for glucoamylase. Transcriptional profiling
revealed that expression of genes involved in glycolysis and ethanol fermentation were up8208;regulated under
hypoxic (4% O 2 ) condition, which is supported at the protein level by proteomic analysis. On the other hand,
expression of proteins involved in TCA cycle were decreased under hypoxic condition, which is consistent with the
observation in the metabolite analysis where the amounts of organic acids in TCA cycle were increased in hypoxic
condition. These results suggested that A. oryzae adapts to hypoxic condition by activation of glycolysis at
transcriptional level and suppression of aerobic respiration at protein level. In addition, we found that gene
expression level of BrlA involved in the conidiation was decreased under hypoxic condition. The BrlA over8208;
expression mutant did not exhibit delayed conidiation, suggesting that atmospheric oxygen concentration effects
on conidiation through BrlA gene expression. Our results provide the first report on the global physiological
response of A. oryzae against hypoxia.
Abstract Number: PR8.40
Conference Year: 2012
Link to conference website: http://www.ecfg.info/images/Abstract_Book_Electronic.pdf
New link: NULL
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