Formation of γ-glutamylglycyglycine by extracellular glutaminase of Aspergillus oryzae

γ-Glutamylglycylglycine (γ-GluGlyGly) was formed through the γ-glutamyltranspeptidase (GGT) reaction catalyzed by glutaminase in a water extract of wheat bran koji obtained with Aspergillus oryzae MA-27-IM. The yield of γ-GluGlyGly was about 18% from l-glutamine in a reaction mixture containing 50 mM l-glutamine, 50 mM glycylglycine, and the extract (0.1 unit ml as GGT activity) in a 100 mM Tris-HCl buffer solution (pH 7.2), which was incubated for 7 h at 30°C. The γ-GluGlyGly formed was purified by ion exchange chromatographies, and the identified by chemical and enzymatic methods as well as by infrared and PMR spectroscopic analyses.     

Isolation and characterization of salt-tolerant glutaminases from marine Micrococcus luteus K-3

Marine Micrococcus luteus K-3 constitutively produced two salt-tolerant glutaminases, designated glutaminase I and II. Glutaminase I was homogeneously purified about approximately, 1620-fold with a 4% yield, and was a dimer with a molecular weight of about 86,000. Glutaminase II was partially purified about 190-fold with a 0.04% yield. The molecular weight of glutaminase II was also 86,000. Maximum activity of glutaminase I was observed at pH 8.0, 50°C and 8–16% NaCl. The optimal pH and temperature of glutaminase II were 8.5 and 50°C. The activity of glutaminase II was not affected by the presence of 8 to 16% NaCl. The presence of 10% NaCl enhanced thermal stability of glutaminase I. Both enzymes catalyzed the hydrolysis of l-glutamine, but not its hydroxylaminolysis. The K_m values for l-glutamine were 4.4 (glutaminase I) and 6.5 mM (glutaminase II). Neither of the glutaminases were activated by the addition of 2 mM phosphate or 2 mM sulfate. p-Chloromercuribenzoate (0.01 mM) significantly inhibited glutaminase I, but not glutaminase II. The conserved sequences LA**V and V**GGT*A were observed in the N-terminal amino acid sequences of glutaminase I, similar to that for other glutaminases.     

Enzyme preparations fromAspergillus flavus for structural studies of the peach gum polysaccharide

Extra- and intracellular glycanohydrolases were isolated fromAspergillus flavus and partially characterized. Both preparations exhibited β-galactosidase activity. Gel chromatography of the extracellular enzyme preparation on Sephadex revealed one protein fraction containing β-galactosidase activity and a second one exhibiting mainly β-xylosidase activity. Electrophoresis in starch gel and disc electrophoresis in polyacrylamide gel showed that the preparation obtained from the cultivation broth contained five protein fractions, whereas two protein fractions could be detected in the intracellular preparation. Hydrolysis of a partially degraded polysaccharide of peach gum by the above preparations yieldedd-galactose as the main product and traces ofd-mannose,l-arabinose,d-xylose and a number of oligosaccharides.     

Mirin-making using long-life koji with low water content

In an attempt to store koji longer than is now possible at room temperature, we investigated ways in which to dry it. Dried koji with a water activity (Aw) of 0.77 containing 0.11 g of water/g of solid was prepared from fresh koji with an Aw of 0.88 containing 0.39 g of water/g of solid. Drying was found to be more efficient above 50°C. The most suitable conditions were at 55°C under 760 mm Hg of pressure for 5–6 h (Method I) when fresh koji was prepared with crushed rice. This dried koji had 84% or more of the original enzyme activity. Other methods, such as drying at 55°C under 20 mm Hg of pressure for 6 h (Method II), and drying by mixing fresh koji with dried steamed rice powder at 23°C for 24 h (Method III) were also examined. For retaining enzyme activity after drying, Method III was theoretically the best. In practice, however, Method I was found to be efficient and inexpensive. For dried koji made using Method I, the α-amylase and neutral protease activities were 80% and over 90%, respectively, of the baseline values after 6 months of storage at 30°C. The number of bacteria in the dried koji was small, but the number of thermotolerant bacteria was almost unchanged. For mirin manufactured using dried koji which was stored for 4 months, the yield, properties and sensory qualities of the mirin were essentially the same as those obtained using fresh koji.     

Mirin-making at low alcohol concentration with Koji prepared with a new mutant of Aspergillus usamii

We examined the productivity of mirin-making and the quality if the mirin produced using koji prepared with a new mutant (mutant CA) that originated from Aspergillus usamii mut. shiro-usamii. The koji prepared with the mutant CA contained a large amount of citric acid. Therefore, the concentration of the brewing alcohol added to prevent bacterial contamination of the mash was decreased to 6.0% from the 12.5% needed when the mash was made with koji of the conventional Aspergillus oryzae. A mash containing this low concentration of alcohol was incubated with koji of the mutant CA and enzyme preparations such as α-amylase (6,000 DU/kg mash) from Bacillus subtilis and acidic protease (1,000 PU/kg mash) from Aspergillus niger. The starch and protein in this mash was sufficiently digested. The yield of mirin obtained from this mash was high (96% based on the mash weight), and the resulting mirin contained much citric acid, malic acid, succinic acid, nitrogen compounds, isomaltose, isomaltotriose, and oligosaccarides. The taste of the mirin was refreshingly sour and flavorsome.     

Esterase activity in soy sauce Moromi as a factor hydrolyzing flavor esters

In order to elucidate the reason for the meager occurrence of volatile esters in soy sauce, the ester-decomposing activities of microorganisms concerned in soy sauce fermentation were examined. Soy yeasts showed at least 10 times higher esterase activity than the other yeasts used for fermented beverages. The yeast esterase was not greatly affected by the pH or NaCl concentration. Soy koji cultured with Aspergillus sojae or A. oryzae showed very high ester-splitting activity. By gel-filtration of koji esterase, the i-amylacetate (i-AmAc) decomposing fraction was obtained. This fraction showed a decrease of activity at lower pH or higher NaCl concentration. Koji esterase decreased its activity in moromi but remained over the entire moromi period. Koji esterase exhibited a higher activity than yeast esterase in fermenting moromi. These strong esterase activities are thought to be one of the causes of the low concentration of ester flavor in soy sauce.     

Growth of submerged mycelia of Aspergillus kawachii in solid-state culture

Submerged mycelial growth of Aspergillus kawachii IFO4308 in solid-state culture (SSC) was studied. From the result of Northern blot analysis, acid-stable α-amylase was found to be produced mainly by the submerged mycelia rather than the aerial mycelia. The submerged mycelia showed better growth in SSC using rice as the solid substrate (koji) than in agar plate culture in spite of low concentrations of dissolved oxygen in koji. Good growth in SSC suggested the existence of an effective oxygen transfer mechanism in koji which governed the mycelial growth. When koji was submerged in water, small bubbles were generated. This phenomenon indicated the formation of vacant spaces in koji during SSC. The submerged mycelia showed better growth in the koji having a larger number of vacant spaces. Considering these facts it was concluded that the vacant spaces participate in effecting an oxygen transfer mechanism in koji as air vents because the diffusivity of oxygen in an air is larger than in koji itself.     

Intracellular and extracellular beta-N-acetylhexosaminidases from Physarum polycephalum. Comparison of vegetative and spherulation enzymes.

Vegetative microplasmodia of the slime mold, Physarum polycephalum, produce an intracellular β-N-acetylhexosaminidase enzyme when grown on a medium containing 1% glucose, 0.15% yeast extract, and 1% peptone. When early log-phase microplasmodia are induced to differentiate to spherules by starvation in a salts medium, they excrete an extracellular β-N-acetylhexosaminidase. Both of these enzymes have been purified to apparent homogeneity. Characterization studies showed that the extracellular enzyme was nonidentical to the preexisting, vegetative enzyme and the enzyme in completed spherules. Evidence demonstrating dissimilarities between the two proteins included marked differences in (i) specificities for several natural and synthetic substrates, (ii) various kinetic parameters, (iii) relative net charges as evidenced by different elution behavior from similar DE-52 cellulose chromatography columns, (iv) carbohydrate contents, and (v) subunit polypeptide molecular weights. Conclusive evidence for their nonidentity was shown in their respective amino acid compositions and divergent immunological properties. The extracellular β-N-acetylhexosaminidase demonstrated a subunit molecular weight of 25,300; the intracellular enzyme subunit molecular weight was 40,500. The extracellular enzyme, with the smaller polypeptide subunit, contained 1.79 times as many aromatic amino acid residues in tyrosine, phenylalanine, and tryptophan as the intracellular enzyme. Thus, the extracellular enzyme could not have been comprised of subunits derived from limited proteolytic hydrolysis of the larger subunits of the intracellular enzyme. Rabbit antisera prepared against each purified β-N-acetylhexosaminidase failed to yield precipitin bands with the heterologous antigen in immunodiffusion tests. Thus, apparently distinct structural genes code for these two enzymes and they may serve different, but unidentified, physiological functions.     

Plasmodium gallinaceum: transmission-blocking immunity in chickens. I. Comparative immunogenicity of gametocyte- and gamete-containing preparations.

Immunization of chickens by intravenous inoculation of preparations derived from blood infected with Plasmodium galinaceum led to reduced infectivity to mosquitoes (Aedes aegypti) during subsequently induced blood infection but had little effect on the course of asexual parasitemia. Immunization with preparations containing intracellular gametocytes was much less effective than immunization with preparations in which the extracellular gametes had been released during gametogenesis (emergence and exflagellation) prior to inoculation. By far the most effective material were preparations of partially purified gametes of both sexes. Three weekly inoculations of this material resulted in 99.99% suppression of infectivity to mosquitoes during subsequently induced blood infection. Preparations of purified gamete material from which gametes of one or another sex were absent were considerably less effective as transmission-blocking immunogens than the mixed gamete preparation. It is possible that the two sexes of gamete act synergistically to induce transmission-blocking immunity.     

Surface-Bound Nuclease of Staphylococcus aureus: Purification and Properties of the Enzyme

The surface-bound nuclease of Staphylococcus aureus liberated during formation of protoplasts was purified 1,000-fold by chromatography on phosphocellulose. Its properties were compared with those of the known extracellular nuclease, purified 200-fold by the same procedures. The adsorbance of the surface-bound nuclease on phosphocellulose was distinctly different from that of the extracellular nuclease, but other properties of the two enzymes were similar. Both enzymes had a pH optimum of about 10 and required Ca²⁺ for activity. Both enzymes hydrolyzed deoxyribonucleic acid (DNA) and ribonucleic acid, and denatured DNA was a better substrate than native DNA. Both enzymes were inhibited by the same metal ions. Nuclease-less mutants of S. aureus were isolated from S. aureus 209P by using N-methyl-N′-nitroso-N-nitrosoguanidine. These mutants contained neither surface-bound nor extracellular nuclease activity. These results suggest that the surface-bound and extracellular nucleases are expressed from the same cistron of S. aureus.     

Mirin-Making from Koji Prepared with a Mutant Aspergillus oryzae Producing High Activity of Carboxypeptidase

It has been desired to improve the quality of mirin without decreasing the level of productivity. Accordingly, by ultraviolet irradiation to cause mutation, we screened for mutants with high acid carboxypeptidase (ACPase) activity from Aspergillus oryzae IFO 4079 (parental strain). We obtained a mutant with ACPase with the activity of 20,000 units · g⁻¹ of koji, about three times that of the parental strain. In mirin-making, koji prepared with this mutant had the same productivity, but the concentration of amino nitrogen in the mirin obtained with this mutant was 1.2–1.4 times that of the parental strain. Results of sensory tests showed that the mirin prepared with koji of the mutant had a good taste on the whole. The degree of clouding In mirin made with glutinous rice steamed at atmospheric pressure was much less with koji of this mutant than that of the parental strain.     

Functional expression of recombinant human ribonuclease/angiogenin inhibitor in stably transformed <Emphasis Type="Italic">Drosophila melanogaster</Emphasis> S2 cells

A recombinant plasmid harboring heterologous genes coding human ribonuclease/angiogenin inhibitor (RAI) was expressed in stably transformed Drosophila melanogaster Schneider 2 (S2) cells. Stably transformed polyclonal cell populations expressing RAI were isolated after 4 weeks of selection with hygromycin B. Recombinant RAI with a molecular weight of 50 kDa was detected in the intracellular (cell) and extracellular (medium) fractions of S2 cells. Recombinant RAI was purified from the extracellular fraction using a two-step purification scheme comprised of Ni-NTA and ion-exchange chromatography. Purified RAI migrated on SDS-PAGE as a single band in the elution fraction containing 300 mM NaCl. The ribonuclease inhibitor activity of purified RAI was measured using yeast tRNA and RNase A. Purified RAI exhibited an activity of ∼8 U μg⁻¹ for the inhibition of RNA degradation by RNase A. Cultivation of stably transformed S2 cells using HyQ^®SFX-insect MP medium increased cell growth by 79% and approximately doubled the production of recombinant RAI.     

Solubilization of Leonardite by an Extracellular Fraction from Coriolus versicolor

Coriolus versicolor has previously been shown to degrade leonardite, an oxidized form of lignite. An extracellular fraction containing protein purified from a C. versicolor culture solubilized leonardite in vitro. Expression of the activity did not require the presence of leonardite and appeared during idiophase. During ion-exchange and gel filtration column chromatography, leonardite-biosolubilizing activity eluted with syringaldazine oxidase activity and with protein, as measured by A₂₈₀ and the biuret protein assay. Syringaldazine is a substrate of the polyphenol oxidase formed by C. versicolor. Comparison of leonardite-biosolubilizing activity with the effects of chelators and surface-active agents on leonardite showed that biosolubilization was not due to either surfactant or chelating ability. Heat treatment of the preparation at 60°C for 30 min significantly reduced both syringaldazine oxidase and leonardite-biosolubilizing activities. Cyanide, azide, and thioglycolate, which are known inhibitors of syringaldazine oxidase activity of C. versicolor, also inhibited leonardite biosolubilization. From these data, we conclude that the purified protein fraction from C. versicolor contains a syringaldazine oxidase activity that participates in leonardite biosolubilization by enzymatic action.     

Screening for strains of Aspergillus oryzae that degrade carbamide for use in sake brewing

We screened 65 strains of Aspergillus oryzae for ones that degraded carbamide, Two strains, IFO 5238 and IFO 30113, were selected and used to prepare rice koji. Sake made with the rice koji prepared with these strains had less than half (less than 15 ppm) of the carbamide in sake made with rice koji prepared with commercial spores of A. oryzae.     

DNA-dependent RNA polymerases isolated from yeast mitochondria

Purified preparations of yeast mitochondria yield three species of DNA-dependent RNA polymerases. These enzymes have been separated and purified to homogeneity for analysis of their properties and for comparison with the properties of nuclear preparations of yeast RNA polymerases. Three enzymes have been separated by DEAE-Sephadex chromatography of each fraction. Both nuclear and mitochondrial preparations yield three components with nearly identical elution properties. The distributions of enzyme activity on DEAE-Sephadex chromatography differ with the three nuclear peaks, being found in ratios (uncorrected for the effect of increasing salt concentration) of 8:85:7 and the mitochondrial peaks in ratios of 8:32:60 at late log phase of growth under optimized conditions in which protease inhibitors and an antioxidant were included. The type of mitochondrial enzymes in 3-day-old cells differed from those grown to late logarithmic phase. It has been established that the enzymes of the mitochondrial preparation are associated with the membrane fraction. While extraction with 0.5 m KCl solubilizes considerable enzyme activity, greatly enhanced yields of enzyme MIII are obtained by addition of the antioxidant 2,6-di-t-butyl-4-hydroxymethyl phenol during enzyme extraction. Inhibition of protease activity has also been shown to have a major effect on the yield and distribution of enzymes obtained from mitochondrial preparations. The mitochondrial preparations of yeast polymerases are generally similar but not identical to corresponding nuclear polymerases in subunit molecular weights, inhibitor sensitivities, and in DNA template dependence. Comparative studies of nuclear and mitochondrial polymerases clearly establish that differences do exist among the isolated enzymes of these classes. It has not been ruled out to date that these enzymes may be derived in part or in total from the same cytoplasmic subunit pool, nor has it been established that any of these enzymes function in mitochondria in vivo.     

Evaluation of koji prepared with various molds for mirin-making

Koji is one of the raw materials used for mirin-making, and it is traditionally prepared with Aspergillus oryzae. To improve productivity and to be available for a variety of mirin, various koji were prepared with A. niger, A. awamori, A. usamii mut. shiro-usamii, and Rhizopus oligosporus and examined for possible to use in mirin-making. The degrees of digestion of the starch and protein in various koji were at its highest with either koji prepared with A. oryzae at pH 7.0 or with A. usamii mut. shiro-usamii at pH 3.0. The degree of digestion of the protein in koji made with A. usamii mut. shiro-usamii was decreased in koji digestion at higher temperature (at over 50°C) compared to that in koji made with A. oryzae. We examined the ratio of koji to steamed glutinous rice to identify the optimum value for mirin production. The optimum ratios for digestion of starch in the mash with koji of A. oryzae and A. usamii mut. shiro-usamii were 0.10 and 0.15, respectively. These values were in agreement with the 0.10–0.25 established by experience. Therefore, of the five strains tested, A. usamii mut. shiro-usamii, among the tested molds was the most suitable strain for preparing koji in mirin-making without decreasing productivity, while lending new qualities to the mirin. The koji prepared with A. oryzae had a good smell but the koji prepared with A. usamii mut. shiro-usamii had a little mold smell. Then if this little mold smell could be improved, this koji can be used in mirin-making. The koji prepared with A. niger contained the most citric acid of all strains but the digestivities of starch and protein in the koji was less than those of koji prepared with A. oryzae and A. usamii mut. shiro-usamii. The digestivities of starch and protein in koji prepared with A. awamori were the lowest values. In 35% alcohol, its productivities in mirin-making seemed to be low. Because of the highest content of lactic acid, the koji prepared with R. oligosporus seemed to be suitable for mirin-making. Then if its productivity could be improved, this koji can be used in mirin-making.     

Cloning of the xynNB gene encoding xylanase B from Aspergillus niger and its expression in Aspergillus kawachii

Aspergillus niger IFO 4066 produced two xylanases, xylanase A (XynNA) and xylanase B (XynNB), in culture medium, and these enzymes were purified. Acidophilic xylanase such as xylanase C (XynC) of white koji mold (Aspergillus kawachii IFO 4308) was not detected in A. niger cultures. However, results of Southern analysis using xynC cDNA of A. kawachii as a probe suggested that A. niger contained a gene homologous to xynC of A. kawachii. Therefore, we cloned this xylanase gene from A. niger. The predicted amino acid sequence of the cloned xylanase showed a homology to that of xynC of A. kawachii. However, a large number of amino acid substitutions were detected, especially in the N-terminal region. Both this cloned gene and xynC gene of A. kawachii had an intron at the same position in the coding region. The cloned gene was expressed in A. kawachii and a large quantity of xylanase was produced. The elution profile on an anion exchange chromatogram and the N-terminal amino acid sequence of the xylanase purified from the transformant were the same as those of XynNB. This confirmed that the cloned gene encoded XynNB.     

Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing

There is a possibility of developing a new kind of saké in which the refreshing sour taste of citric acid is introduced. In this study, we bred a new mutant of Aspergillus usamii mut. shiro-usamii that produced much citric acid. The koji prepared with the mutant contained about 20 mg of citric acid per gram of dry koji, twice that of the koji of the parental strain. The activities of a-amylase, glucoamylase, and acidic protease in the koji prepared with the mutant were 82%, 94%, and 95%, respectively, those of the parental strain. Using this koji with the mutant, saké was produced. The levels of citric acid and isoamyl acetate were 5.1 and 1.4 times, respectively, those of saké prepared with koji of A. oryzae. Sensory tests indicated that saké made with koji with the mutant was refreshingly sour, with a good aroma.