Biochemical and catalytic properties of two intracellular β-glucosidases from the fungus Penicillium decumbens active on flavonoid glucosides

In the presence of rutin as sole carbon source, Penicillium decumbens produces two intracellular β-glucosidases named G_I and G_II, with molecular masses of 56,000 and 460,000 Da, respectively. The two proteins have been purified to homogeneity. G_I and G_II composed of two and four equal sub-units, respectively and displayed optimal activity at pH 7.0 and temperature 65–75 °C. Both β-glucosidases were competitively inhibited by glucose and glucono-δ-lactone. G_I and G_II exhibited broad substrate specificity, since they hydrolyzed a range of (1,3)-, (1,4)- and (1,6)-β-glucosides as well as aryl β-glucosides. Determination of k_cat/K_m revealed that G_II hydrolyzed 3–8 times more efficiently the above-mentioned substrates. The ability of G_I and G_II to deglycosylate various flavonoid glycosides was also investigated. Both enzymes were active against flavonoids glycosylated at the 7 position but G_II hydrolyzed them 5 times more efficiently than G_I. Of the flavanols tested, both enzymes were incapable of hydrolyzing quercetrin and kaempferol-3-glucoside. The main difference between G_I and G_II as far as the hydrolysis of flavanols is concerned, was the ability of G_II to hydrolyze the quercetin-3-glucoside.     

Consistent production of phenolic compounds byPenicillium brevicompactum for chemotaxonomic characterization

A consistently produced group of fungal secondary metabolites fromPenicillium brevicompactum has been purified and identified as the Raistrick phenols. These compounds are shown to exist separately as an equilibrium mixture in aqueous solutions. The Raistrick phenols have all been included in the metabolite profile ofP. brevicompactum. By means of thin layer chromatography-scanning and high performance liquid chromatography-UV diode array detection, the chromatographic and spectroscopic data can be used in the chemotaxonomic characterization of the fungus.     

Controls of the expression of aspA , the aspartyl protease gene from Penicillium roqueforti

The gene (aspA) encoding the extracellular aspartyl protease from Penicillium roqueforti was cloned and characterized. Northern hybridization analyses and β-casein degradation assays revealed that aspA was strongly induced by casein in the medium and efficiently repressed by ammonia. External alkaline pH overrides casein induction, resulting in aspA repression. Cis-acting motifs known to mediate nitrogen and pH regulation of fungal gene expression are present in the aspA promoter and protein-DNA binding experiments showed that mycelial proteins interact with various regions of the promoter. Due to the efficient environmental controls on aspA expression, the promoter of aspA is an attractive candidate for the development of a controllable gene expression system in P. roqueforti. Received: 20 March 1997 / Accepted: 21 June 1997     

Improving Biocontrol Activity of Pichia guillermondii Against Post-harvest Decay of Oranges in Commercial Packing-houses by Reduced Concentrations of Fungicides

Three commercial tests were conducted in 2000-2001 in two commercial packing-houses (Muravera and Villacidro) located in Sardinia, Italy, to evaluate the efficacy of biological, chemical and integrated treatments against Penicillium digitatum and P. italicum on naturally inoculated orange fruit. Damage caused by the packing-house processing line was also assessed. Treating orange fruits with the yeast Pichia guilliermondii (strain 5A) in the processing line generally led to a significant reduction of post-harvest decay compared to the processed control, while the commercial product Aspire®, based on Candida oleophila , was ineffective in inhibiting the pathogen when applied alone. The integrated application of thiabendazole or imazalil with the biocontrol agents significantly improved the control of fruit decay. Using thiabendazole at concentrations of 0.1 and 1.2 g L -1 , led to similar inhibition of fruit decay in two trials. Both yeasts were equally able to colonize the fruit actively during storage. Passing fruits through the packing line caused a significant increase in fruit decay.