Substrate specificity of carboxyl proteinase ofAspergillus sojae

The specificity and mode of action ofAspergillus sojae carboxyl proteinase I were investigated with the oxidized B-chain of insulin.A. sojae carboxyl proteinase I hydrolyzed primarily two peptide bonds in the oxidized B-chain of insulin, the Leu¹⁵-Tyr¹⁶ bond and the Phe²⁴-Phe²⁵ bond. Additional cleavage of the bond Tyr¹⁶-Leu¹⁷ was also noted.     

Hyperproduction of Proteinase and Some Hydrolytic Enzymes by Mutants of Aspergillus sojae

Mutant strains of Aspergillus sojae exhibited coordinate increases of acid proteinase, α-amylase, and cellulase and a decrease of pectin trans-eliminase accompanied with the hyperproduction of alkaline proteinase in wheat bran koji culture. The production of these enzymes in the wheat bran solid medium, liquid wheat bran-defatted soybean medium, and liquid glucose-peptone medium were surveyed. The analyses on the production patterns of these enzymes under the different cultural conditions suggest that mutation in these mutants producing elevated levels of the above enzymes is due to a more complex alteration than a single gene mutation.     

Detection and evaluation of serine proteinase by affinity chromatography on immobilized-aprotinin inRicinus communia

Neutral proteinase was found in the leaves ofRicinus communie as assayed with α-casein and H-D-Val-Leu-Lys-pNA as substrates. The enzyme is maximally active at pH around 7.4. A selective adsorbent for serine proteinase was prepared by attaching aprotinin to aminoalkyl-porous glass. When partially purified leaf proteinase was passed through a column containing this adsorbent, the proteinase activity present was bound to the porous glass. The proteinase eluted at IM NaCl was inhibited by aprotinin, leupeptin, DFP, phenylmethylsulfonyl fluoride (PMSF) and serine proteinase inhibitor fromR, communis leaves, whereas pepstatin, EDTA, EGTA, and DTT had no effect on the enzyme. This inhibition profile suggests the leaf proteinase is a neutral proteinase, such as a serine proteinase.     

Comparison of Alkaline Proteinase from Hyperproductive Mutants and Parent Strain of Aspergillus sojae

Physico-chemical properties of alkaline proteinase from the parent strain were compared with those from hyperproductive mutants of Aspergillus sojae. All the results on behavior of enzyme protein to ion exchange resin and celluloses, gel filtration, ultracentrifugal sedimentation, disc electrophoresis and isoelectrofocusing on polyacrylamide gel column, specific activity, substrate specificity, and kinetic constants provided evidence in favor of the conclusion that the parent and mutant strains produced the chemically identical enzymes and that superactivity of alkaline proteinase in culture extracts or filtrates of mutant strains was not attributed to alteration of catalytic property of the enzyme, but to hyperproduction of the identical enzyme resulting from the genetic change in the regulatory mechanism of enzyme synthesis.     

Molecular Conformation of Alkaline Proteinase of Aspergillus sojae in Aqueous Solution

The molecular conformation of the alkaline proteinase of Aspergillus sojae in aqueous solution was investigated by the optical rotatory dispersion, Cotton effects, infra-red absorption spectra (amide I and V bands), ultraviolet difference spectra, etc. It is concluded that; (1) there are about 10 to 15% of the α-helix and a small amount of the β-structure in the enzyme molecule, but most parts of the peptide chain are present as the disordered structure; (2) the enzyme molecule is compactly folded even in the disordered parts; and (3) the two tryptophan residues involved in the peptide chain are burried in the interior of the molecule.     

Isolation of Alkaline Proteinase from Aspergillus sojae in Homogeneous Form

The alkaline proteinase of Aspergillus sojae was isolated in gram quantities as a homogeneous form. The purification procedures were, (1) batchwise-treatment with ion exchange resin Duolite CS 101, (2) fractional precipitation with ammonium sulfate, (3) precipitation with acetone, (4) column chromatography on DEAE-cellulose, and (5) gel filtration with Sephadex G-100. The recovery of the activity was about 12%. The purified enzyme preparation was found to be homogeneous by several criteria such as ultracentrifugation, paper and moving-boundary electrophoreses, etc. Any kinds of carbohydrate and phosphorus were not detected in this preparation, suggesting that this enzyme is a simple protein.     

An alkaline proteinase of an alkalophilicBacillus sp.

An alkaline serine proteinase was purfied from the culture broth of an alkalophilicBacillus sp. NKS-21. The molecular weight was estimated to be 22,000 by a gel filtration method and 31,000 by SDS-polyacrylamide gel electrophoresis. The isoelectric point was determined to be 8.2. The amino acid composition and CD spectrum were determined. The alkaline proteinase had a pH optimum at 10–11 for milk casein digestion. The specific activity of the alkaline proteinase was 0.35 katal/kg of protein at pH 10.0 for milk casein hydrolysis.The substrate specificity of the alkaline proteinase was studied by using the oxidized, insulin B-chain and angiotensin. An initial cleavage site was observed at Leu¹⁵-Tyr¹⁶, secondary site at Leu¹¹-Val¹², and additional sites at Gln⁴-His⁵, Tyr²⁶-Thr²⁷, and Asn³-Gln⁴ in the oxidized insulin B-chain at pH 10.0. In comparison with the subtilisins Carlsberg and Novo, the alkaline proteinase fromBacillus sp. showed a unique specificity toward the oxidized insulin B-chain. Hydrolysis of angiotensin at pH 10.0 with the alkaline proteinase was observed at Tyr⁴-Ile⁵. The proteinase has aK _m of 0.1 mM andk _cat of 3.3 s^–1 with angiotensin as substrate.     

Enzymatic Properties of Alkaline Proteinase from Aspergillus candidus

Some enzymatic properties were examined with the purified alkaline proteinase from Aspergillus candidus. The isoelectric point was determined to be 4.9 by polyacrylamide gel disc electrofocusing. The optimum pH for milk casein was around 11.0 to 11.5 at 30°C. The maximum activity was found at 47°C at pH 7.0 for 10 min. The enzyme was stable between pH 5.0 and 9.0 at 30°C and most stable at pH 6.0 at 50°C. The enzyme activity over 95% remained at 40°C, but was almost completely lost at 60°C for 10 min. Calcium ions protected the enzyme from heat denaturation to some extent. No metal ions examined showed stimulatory effect and Hg²⁺ ions inhibited the enzyme. The enzyme was also inhibited by potato inhibitor and diisopropylphosphorofluoridate, but not by metal chelating agent or sulfhydryl reagents. A. candidus alkaline proteinase exhibited immunological cross-reacting properties similar to those of alkaline proteinases of A. sojae and A. oryzae.     

Production of extracellular enzymes and aflatoxins in solid substrate fermentation with aflatoxigenic<Emphasis Type="Italic">Aspergillus</Emphasis> spp.

AflatoxigenicAspergillus flavus andAspergillus parasiticus were subjected to solid substrate fermentation process for 6 days to determine the formation of aflatoxins and production of extracellular enzymes (amyloglucosidase, cellulase, invertase and proteinase). Both organisms produced enzymes which generally increased with fermentation.Aspergillus flavus produced four enzymes whereasA. parasiticus produced three with no proteinase activity.Aspergillus parasiticus produced aflatoxins B₁, B₂ and G₁ but no G₂ andA. flavus produced aflatoxins B₁ and B₂. Invertase showed the highest activity withA. parasiticus and that corresponded with the highest total toxin produced. The enzyme activities were higher withA. parasiticus thanA. flavus although total toxins produced byA. parasiticus were lower than total toxins produced byA. flavus under the same environmental conditions.     

First report of an atypical new <Emphasis Type="Italic">Aspergillus parasiticus</Emphasis> isolates with nucleotide insertion in <Emphasis Type="Italic">aflR</Emphasis> gene resembling to <Emphasis Type="Italic">A. sojae</Emphasis>

Aflatoxins are toxic and carcinogenic secondary metabolites produced primarily by the filamentous fungi Aspergillus flavus and Aspergillus parasiticus and cause toxin contamination in food chain worldwide. Aspergillus oryzae and Aspergillus sojae are highly valued as koji molds in the traditional preparation of fermented foods, such as miso, sake, and shoyu. Koji mold species are generally perceived of as being nontoxigenic and are generally recognized as safe (GRAS). Fungal isolates were collected from a California orchard and a few were initially identified to be A. sojae using β-tubulin gene sequences blasted against NCBI data base. These new isolates all produced aflatoxins B₁, B₂, G₁, and G₂ and were named as Pistachio Winter Experiment (PWE) strains. Thus, it is very important to further characterize these strains for food safety purposes. The full length of aflR gene of these new isolates was sequenced. Comparison of aflR DNA sequences of PWE, A. parasiticus and A. sojae, showed that the aflatoxigenic PWE strains had the six base insertion (CTCATG) similar to domesticated A. sojae, but a pre-termination codon TGA at nucleotide positions 1153–1155 was absent due to a nucleotide codon change from T to C. Colony morphology and scanning microscopic imaging of spore surfaces showed similarity of PWE strains to both A. parasiticus and A. sojae. Concordance analysis of multi locus DNA sequences indicated that PWE strains were closely linked between A. parasiticus and A. sojae. The finding documented the first report that such unique strains have been found in North America and in the world.     

Functional Changes of Polyethylene Glycol-modified Serine Proteinase from Aspergillus sojae and Interaction with α2-Macroglobulin

The covalent attachment of activated polyethylene glycol₂ (PEG₂) of 10,000 daltons to non- essential groups on a serine proteinase II (SepII) from Aspergillus sojae produced two modified preparations (PEG₂-SepII-S and PEG₂-SepII-L). The molecular weights of PEG₂-SepII-S and PEG₂-SepII-L were about 170,000 and 280,000, respectively. The PEG₂-SepII-S lost about 80 % of its antigenicity, while the PEG₂-SepU-L completely lost its antigenicity. In comparison of kinetic parameters with SepII there was less than 40 % variation in Km, but the values of k_cat towards succinyl-l-leucy 1-l-leucy 1-l-valy 1-l-tyrosine 4-methylcoumaryl-7-amide (Suc-LLVY-MCA) or succinyl-l- alanyl-l-alanyl-l-valyl-l-alanine β-nitroanilide (Suc-AAVA-/>NA) decreased to about 70% less than that of SepII. The modified preparations have about 20 % activity towards fibrin hydrolysis and a low affinity for a protein proteinase inhibitor, Streptomyces subtilisin inhibitor (SSI), with a molecular weight of 23,000, while the preparations have high affinity for a low molecular weight microbial inhibitor, chymostatin. The stoichiometry of the reaction of a₂-macroglobulin (α₂M) with PEG₂-SepII-S showed that PEG₂-SepII-L bound to α₂M in a molar ratio of 1:1. No appreciable differences were observed in the pH stabilities of the modified enzymes and the native one at pH 3.6, while the modified enzymes were more stable than that of the native one at pH 11.5. The two modified preparations were labile at 50°C, but the native enzyme was completely stable at 50°C.     

Comparative study of various serine alkaline proteinases from microorganisms. Esterase activity against N-acylated peptide ester substrates

Hydrolyses of N-acylated peptide ester substrates by various serine alkaline proteinases from bacterial and mold origin were compared using Ac- or Z-(Ala)_m-X-OMe (m = 0-2 or 0-3; X = phenylalanine, alanine, and lysine) as esterase substrates. The results indicated that the esterase activities of these enzymes were markedly promoted by elongating the peptide chain from P₁ to P₂ or P₃ with alanine, irrespective of the kind of the amino acid residue at the P₁-position (amino acid residues in peptide substrates are numbered according to the system of Schechter and Berger (1)). The effect of the kind of amino acid residue at the P₂-position was further determined using Z-X-Lys-OMe (X = glycine, alanine, leucine, or phenylalanine) as esterase substrates. Alanine was the most efficient residue as X with subtilisins and Streptomyces fradiae Ib enzyme, while leucine or phenylalanine were most efficient with the enzymes from Streptomyces fradiae II, Aspergillus sojae, and Aspergillus melleus. All the serine alkaline proteinases tested in this study were sensitive to Z-Ala-Gly-PheCH₂Cl, the dependence of inhibition on the inhibitor concentration differed among the enzymes.     

PepJ is a new extracellular proteinase of <Emphasis Type="Italic">Aspergillus nidulans</Emphasis>

Under carbon starvation, Aspergillus nidulans released a metallo-proteinase with activities comparable to those of PrtA, the major extracellular serine proteinase of the fungus. The relative molar mass of the enzyme was 19 kDa as determined with both denaturing and renaturing SDS PAGE, while its isoelectric point and pH and temperature optima were 8.6, 5.5 and 65 °C, respectively. The enzyme was stable at pH 3.5–10.5 and was still active at 95 °C in the presence of azocasein substrate. MALDI-TOF MS analysis demonstrated that the proteinase was encoded by the pepJ gene (locus ID AN7962.3), and showed high similarity to deuterolysin from Aspergillus oryzae. The size of the mature enzyme, its EDTA sensitivity and heat stability also supported the view that A. nidulans PepJ is a deuterolysin-type metallo-proteinase.     

Macluralisin — a serine proteinase from fruits of Maclura pomifera (Raf.) Schneid.

A serine proteinase was isolated from fruits of Maclura pomifera (Raf.) Schneid. by affinity chromatography on bacitracin-containing sorbents and gel-filtration. The enzyme, named macluralisin, is a glycoprotein with a molecular mass of 65 kDa; its protein moiety corresponds to a molecular mass of 50 kDa. The substrate specificity of macluralisin towards synthetic peptides and insulin B-chain is similar to that of cucumisin, a subtilisin-like proteinase from melon fruit. The enzyme is completely inhibited by diisopropylfluorophosphate. Its amino-acid composition resembles that of a serine proteinase isolated from the Cucurbitaceae. The N-terminal sequence has 33% of its residues identical to those of the sequence of fungal subtilisin-like proteinase K. Hence, Maclura pomifera serine proteinase belongs to the subtilisin family, which seems to be broadly distributed in the plant kingdom.Abbreviations DFP diisopropylfluorophosphate - PMSF phenylmethylsulfonylfluoride - Glp pyroglutamyl - NHC₆H₄NO₂ p-nitroanilide This work was supported in part by a grant from the Russian Foundation for Basic Research.     

Digestion of Soybean Protein by the Proteolytic Enzymes of Aspergillus sojae

When the usual assay method of proteinase using milk casein as substrate is applied to the crude extract of wheat bran culture of Aspergillus sojae KS, over 90% of the total activity at pH 7 to 8 is occupied by that of alkaline proteinase. However, lower hydrolytic activity of purified alkaline proteinase than that of crude extract was observed not only in the digestion of soybean meal but also in the digestion of soybean protein, in spite of the fact that each enzyme solution had the same proteolytic activity on milk casein. From the experiments to fractionate crude extract by chromatography on DEAE-Sephadex A-50, neutral proteinase I and II, whose contribution to the hydrolysis of milk casein was estimated to be under 10% of the total activity of crude extract, were suggested to have almost comparable effect to alkaline proteinase in the digestion, determined by the increase of 0.4 m TCA-soluble nitrogen, of soybean protein by crude extract. Based on the rapid increase of 0.4 m TCA-soluble nitrogen and slight increase of Formol-titration value, it seems that both neutral proteinase I and II act as endo-type enzyme similar to alkaline proteinase and are not effective in the liberation of low molecular peptides or amino acids.     

Effects of Microorganisms on the Peroxidation of Lipid and Fatty Acid Composition of Fermented Fish Meal

Fermentation of waste fish treated with Aspergillus oryzae, Aspergillus sojae K, and Saccharomyces cerevisiae IFO 2114 were studied independently and combined. Three microorganisms decreased the POV, MDA, and COY of fish meal at different rates. The optimum conditions for fermentation with the combination of three microorganisms was found at 30°C for 20–hr fermentation. Almost no difference was observed in the chemical composition or amino acid spectra of the protein hydrolysates of the fermented and nonfermented fish meal. On the quantity of water-soluble amino acids, the highest increase was in glutamate among others, but histidine was decreased by the combination of the three microorganisms. With A. oryzae, the highest increase was in phenylalanine and with A. sojae K in threonine. A great change was observed in some fatty acids content. Myristic acid (14:0) was decreased while the highest increase occurred in the linoleic acid (18: 2) content by fermentation with the combination of three microorganisms. The same phenomenum was observed with A. oryzae and A. sojae K. S. cerevisiae has a weaker effect than A. oryzae and A. sojae K in fermentation of waste fish.     

Diversity of <Emphasis Type="Italic">Aspergillus oryzae</Emphasis> genotypes (RFLP) isolated from traditional soy sauce production within Malaysia and Southeast Asia

DNA fingerprinting was performed on 64 strains of Aspergillus oryzae and 1 strain of Aspergillus sojae isolated from soy sauce factories within Malaysia and Southeast Asia that use traditional methods in producing “tamari-type” Cantonese soy sauce. PstI digests of total genomic DNA from each isolate were probed using the pAF28 repetitive sequence. Strains of A. oryzae were distributed among 32 genotypes (30 DNA fingerprint groups). Ten genotypes were recorded among 17 A. oryzae isolates from a single soy sauce factory. Genotypes Ao-46 and GTAo-47, represented by 8 and 5 strains, respectively, were isolated from a soy sauce factory in Kuala Lumpur and factories in two Malaysian states. Four strains of GTAo-49, isolated from three soy sauce factories in Malaysia; each produced sclerotia. Two strains were found to be naturally occurring color mutants of NRRL 32623 (GTAo-49) and NRRL 32668 (GTAo-52). Only two fingerprint matches were produced with the 43 DNA fingerprint groups in our database, representing A. oryzae genotypes from Japan, China, and Taiwan. Aspergillus sojae NRRL 32650 produced a fingerprint matching GTAo-9, the only known genotype representing koji strains of A. sojae. No aflatoxin was detected in broth cultures of these koji strains as determined by TLC.     

Cloning,expression and characterization of endo‐β‐1,4‐mannanase from Aspergillus fumigatus in Aspergillus sojae and Pichia pastoris

To be utilized in biomass conversion, including ethanol production and galactosylated oligosaccharide synthesis, namely prebiotics, the gene of extracellular endo‐β‐1,4‐mannanase (EC 3.2.1.78) of Aspergillus fumigatus IMI 385708 (formerly known as Thermomyces lanuginosus IMI 158749) was expressed first in Aspergillus sojae and then in Pichia pastoris under the control of the glyceraldehyde triphosphate dehydrogenase (gpdA ) and the alcohol oxidase (AOX1 ) promoters, respectively. The highest production of mannanase (352 U mL^?1) in A. sojae was observed after 6 days of cultivation. In P. pastoris, the highest mannanase production was observed 10 h after induction with methanol (61 U mL^?1). The fold increase in mannanase production was estimated as ～12‐fold and ～2‐fold in A. sojae and P. pastoris, respectively, when compared with A. fumigatus. Both recombinant enzymes showed molecular mass of about 60 kDa and similar specific activities (～350 U mg^?1 protein). Temperature optima were at 60°C and 45°C, and maximum activity was at pH 4.5 and 5.2 for A. sojae and P. pastoris, respectively. The enzyme from P. pastoris was more stable retaining most of the activity up to 50°C, whereas the enzyme from A. sojae rapidly lost activity above 40°C. © 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009     

Some Properties of Neutral Proteinases I and II of Aspergillus sojae as Zinc-containing Metalloenzyme

Some experiments were carried out with purified neutral proteinases I and II of Aspergillus sojae in relation to their characteristics as metalloenzyme.

The both enzymes contained one gram atom of zinc and about two gram atoms of calcium per mole (molecular weights of 41,700 for I and 19,800 for II were estimated by gel filtration) of enzyme protein, and the zinc was essential for the activity. Some metal-chelating agents, such as ethylenediaminetetraacetic acid (EDTA), o-phenanthroline, 8-hydroxyquinoline and α,α′-dipyridyl, inhibited the activity of the both enzymes. In the inactivation of neutral proteinase II by EDTA a distinct pH-dependency was observed. The EDTA-inactivated enzymes were reactivated fully or partially by the addition of some metal ions such as Zn²⁺, Co²⁺, Mn²⁺, Cu²⁺ (only neutral proteinase II) and Ni²⁺. Zinc-free apo-enzymes were prepared from the native enzymes by the dialysis against EDTA solution. The apo-enzyme of neutral proteinase I still contained calcium, while that of neutral proteinase II did not. The apo-enzymes restored their activity for the most part either by the addition of excess amount of zinc or by mixing with a stoichiometric amount of zinc in the presence of calcium at an alkaline condition.     

Studies on carbohydrate moieties ofAspergillus niger glucoamylase II: Isolation,purification and characterization of glycopeptides

Six glycopeptide fractions namely GP-C₁, GP-C₂. GP-C_3a.GP-C_3b.GP-D, and GP-D₂ were isolated after exhaustive digestion of glucoamylase II (Glucozyme) fromAspergillus niger with pronase. They were purified using gel-filtration. high-voltage paper electrophoresis and ion-exchange chromatography on Dowex-50 and Dowex-1. They appeared homogeneous on electrophoresis under different conditions of pHs. The molecular weights ranged from 1600 and 4000 for these glycopeptides. Ally of them contained serine at the N-terminal end. Serine and threonine were the major amino acids with glycine, alanine, proline and tryosine present as minor constituents. Carbohydrate analysis revealed the presence of different sugars. Based on this, the glycopeptides were grouped into three types: (1) GP-C₁ and GP-C₂ containing mannose, glucose and galactose; (2) GP-C_3a, and GP-C_3b,containing mannose glucose and glucosamine; and (3) GP-D₁ and GP-D₂, containing mannose. glucose, galactose and xylose. Most sugar constituents in each glycopeptide occured in non-integral ratios implying a microheterogeneity of the carbohydrate moiety inAspergillus niger glucoamylase.