Ref ID: 18281
Author:
Ryutaro Jo, Minori Kouno, Ryouko Hamada,
Author address:
Masafumi Tokuoka, Kazuhiro Iwashita (National Research Institute of Brewing,
Hiroshima, Japan e-mail: iwashitact@nrib.go.jp)
Full conference title:
Asperfest 9
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 multi-omics analysis. Solid-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 upregulated 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 over-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: 27)
Conference Year: 2012
Link to conference website: NULL
New link: NULL
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