Synthesis and degradation of proteins and DNA inStreptomyces aureofaciens

The rate of protein synthesis in Streptomyces aureofaciens, measured by incorporation of U-14C-L-leucine into cells, fluctuated during the production phase in the range of 10-15% of the values determined in the phase of intensive growth. Tetracycline partially inhibited the protein synthesis during the growth phase only. The proteins synthesized between the 6th and 18th hour of growth, were 75% degraded by the 48th hour. The DNA synthesis, measured by means of incorporation of 2-14C-thymine into the mycelium, occurred predominantly during the first 24 h of cultivation. Similarly, DNA synthesized between the 6th and 12th hour of cultivation was degraded by 75% after 48 h. The turnover of culture proteins is thus caused largely by degradation of old cells and growth of new ones which are more resistant to tetracycline. The activity of alanine aminotransferase and aspartate aminotransferase increase substantially towards the end of fermentation.     

Biosynthesis of fatty acids and sterols in relation to the antibiotic formation inOudemansiella mucida

The production of mucidin by the basidiomyceteOudemansiella mucida was negatively influenced by the application of D-glucitol as the main carbon source, the effect being independent of the growth rate of the mycelium. The rate of fatty acid synthesis was measured by incorporation of 1-¹⁴C-acetate. After 8 days of cultivation, the amount of fatty acids was approximately half that synthetized during cultivation on glucose. The specific rate of incorporation reached its maximum after seven days of cultivation. Incorporation of 2-¹⁴C-mevalonate into sterols was the same under the two sets of cultivation conditions. Acetate units from the degraded fatty acids are probably also utilized for antibiotic synthesis.     

Oleandomycin content of mycelium and fermentation solution during cultivation of Streptomyces antibioticus

The time-course of the oleandomycin content in the mycelium and fermentation broth-filtrate was studied by the microbiological assay at different periods of cultivation of strains 471 and 961 in fermenters and flasks containing a rich soybean-corn medium. It was shown that centrifugation of the mycelium over the sucrose density gradient induced a 25-80 per cent decrease in its moist weight at the expense of removal of the admixture components of the rich medium. Addition of glucose (2 per cent) to the culture-grown in a lactose medium by the 72nd hour of fermentation had no effect on further increase of the cell biomass. However, it lowered the content of the mycelium-fixed and excreted antibiotic at all the subsequent fermentation periods. The content of oleandomycin in the untreated mycelium was only 0.36 per cent of its content in the fermentation broth filtrate. After centrifugation of the mycelium over the sucrose density gradient and its intensive washing with distilled water the content of the mycelium-fixed antibiotic decreased still more. The time-course of the content of the mycelium-fixed and excreted oleandomycin was characterized by the presence of two activity peaks; by the 80-110th and by the 140-170th hour of cultivation.     

Biochemical changes during the fermentation of Prosopis africana seeds for ogiri-okpei production

Biochemical changes during fermentation of seeds of Prosopis africana for production of ogiri-okpei, a food condiment popular among people of West Africa were studied. Fermentation resulted in a net increase in concentrations of total soluble sugars and free amino acids, both reaching a peak after 72 h of fermentation but declining thereafter. Corresponding increases were observed in amylase and protease activities, respectively. Lipase activity was observed to be very strong, increasing throughout the duration of fermentation. Analyses of amino and fatty acid composition using an amino acid analyzer and gas liquid chromatography, respectively, revealed a wide variety of amino acids including glutamine > cystine > arginine and the fatty acids stearic > Arachidic > linolenic > linoleic in the unfermented seed in the highest concentrations. Fluctuations in the concentrations of these compounds were observed during the fermentation. At the end of 96 h fermentation, glutamine > cystine > lysine and an unidentified fatty acid > arachidic > linolenic acids were found in the highest concentrations. Marked increases in composition with increasing period of fermentation were observed for Ca, P, K, Mn, and Z. Transformations of amino acids, fatty acids, and minerals during the fermentation of this seed revealed during this study will contribute towards the development of an industrial process for ogiri-okpei as well as an understanding of its contribution to the nutrition of its consumers.     

Diphasic production of secondary metabolites byPenicillium notatum westling S-52

The levels of total lipids and their components, as well as of free and esterified fatty acids in the mycelium of growingPenicillium notatum vary during the diphasic production of citrinin. The changes in the ratio of C : N are reflected markedly in changes of free and esterified fatty acids as well as in the quantity of simple and complex lipids. Gas chromatography did not detect the presence of a C₁₀ fatty acid which would be an analogue of the postulated pentaketide from which citrinin is formed. Dedicated to Prof. P. Nemec on his 60th birthday.     

Elaboration of the method of "quiescent cells" for the study of heliomycin-synthesizing system of Streptomyces olivocinereus

A resting cell procedure was developed for S. olivocinereus. Washed mycelium of S. olivocinereus produced heliomycin for a short incubation period of 1.5 hours in a nitrogen-free medium containing a buffer solution, salts, a source of carbon and an inhibitor of protein synthesis. With the developed procedure production of heliomycin in the system of resting cells was investigated. For this purpose mycelium collected during various phases of S. olivocinereus development in batch cultures was used. It was found that in the batch cultures the rate of heliomycin production by the 24th hour of the development was comparable with that of the antibiotic accumulation in the resting cell system. After that period it markedly decreased by the 48th hour. This deviation in the dynamics of heliomycin production in batch cultures and the resting cell system can serve as a basis for further studies on heliomycin biosynthesis control by the carbon source.     

清胰汤对大鼠急性坏死性胰腺炎IL-6,IL-10及肠道通透性影响

目的：探讨清胰汤改善大鼠急性坏死性胰腺炎（acute necrotizing pancreatitis）ANP炎症反应及肠道通透性功能的治疗效果及机制。方法：将72只雄性SD大鼠随机分为3组,其中2组大鼠采用从胰腺被膜下多点缓慢均匀注入3.8%牛黄胆酸钠（0.5ml/100g）建立大鼠急性坏死性胰腺炎模型,再分为急性坏死性胰腺炎常规治疗组（A组）、清胰汤干预治疗组（B组）,其他24只大鼠为假手术组（S组）,每组再随机分为24h、48h、72h组。各组于12h后给于肠内营养,B组肠内营养后给于2次清胰汤2.5ml/100g,A组、S组给于同等剂量生理盐水。各组于建模后24h、48h、72h处死,腹腔动脉取血检测血清淀粉酶浓度、IL-6、IL-10、D-乳酸水平。结果：48h时点B组IL-10水平较A组高（P〈0.05）;72时点B组血清淀粉酶水平较A组低（P〈0.01）,IL-6水平较A组低（P〈0.01）,IL-10水平较A组高（P〈0.01）,D-乳酸水平较A组低（P〈0.01）。结论：清胰汤可以上调IL-10改善大鼠急性胰腺炎炎症反应从而降低肠道通透性。     

Production of Calcium Gluconate by Penicillium chrysogenum in Submerged Culture

The waste mycelium of Penicillium chrysogenum HA-10 (obtained at the end of penicillin fermentation), or a 24-hr-old freshly grown vegetative inoculum of this organism, was found to utilize glucose for the production of calcium gluconate by submerged fermentation in shake flasks. After 72 to 96 hr of fermentation at 24 C, 90 to 95% of the reducing sugar from the 15% glucose medium was converted to calcium gluconate. Reuse of the mycelium for successive experiments reduced the fermentation period to 72 hr or less because of an enhancement of glucose utilization. Ten successive batches of 15% glucose medium were fermented by the reuse method. Fermentation media containing up to 30% glucose could be used, provided boric acid was added to prevent the precipitation of calcium gluconate formed. We found that 30% hydrol (a by-product of glucose manufacture containing 50 to 55% reducing sugar), when used in place of glucose in the fermentation medium, inhibited the rate of glucose utilization. However, this effect was partially reversed by pretreatment of hydrol with 2 to 4% activated charcoal before addition to the fermentation medium.     

The ability of bovine mammary tissue to synthesize lipids for 96 h when cocultured with liver and adipose tissue.

Explants of bovine mammary, liver, and adipose tissues were cocultured in the same well for 24, 48, 72 or 96 h and their ability to synthesize lipids was measured by the incorporation of [14C]acetate into triglycerides, free fatty acids, and phospholipids. The model was developed to study the effect of bovine somatotropin on lipid synthesis in mammary tissue, because somatotropin will not affect mammary tissue unless liver tissue is present. Somatotropin reduced incorporation by mammary tissue relative to the control. However, the rate of incorporation remained constant through 96 h with somatotropin, but steadily decreased in control mammary tissue. Phospholipid release into the media increased dramatically from 2% of that synthesized during the first 24 h to 218% of that synthesized from 72 to 96 h. The high release of phospholipids after 24 h suggests that cellular breakdown was occurring. A 24-h incubation is recommended to study lipid synthesis with this system.     

硝酸盐、镁盐对林可霉素生物合成的促进作用

在林肯链霉菌生物合成林可霉素代谢调节的研究中,发现硝酸盐可明显促进林可霉素的生物合成．加入硝酸钾０．８％,林肯链霉菌合成林可霉素的产量可增加３７％．在发酵９６ｈ之前加入硝酸盐均能促进林可霉毒的合成,但产量的增加随加入时间的延迟而降低．硝酸钾在促进产量的同时,使菌体生长减少,看来硝酸盐对林可霉素的合成与菌体生长之间起着调节作用．洗涤菌体试验指出,硝酸盐的加入诱导了林可霉素合成所需要的酶系,这可能是加入硝酸盐后,产生进一步氮代谢的结果;蛋白胨不能代替硝酸盐,进一步说明硝酸钾的作用并不是作为氮源利用．在蛋白质合成抑制剂氯霉素存在下,硝酸盐不再能促进林可霉素的合成,说明氯霉素抑制了硝酸盐或其代谢中间物所诱导的酶系的合成．同时还报导了镁盐促进林可霉素生物合成现象的初步观察结果．硫酸镁在促进林可霉素产量提高的同时,使菌体生长延迟．硫酸镁的这种作用机制可能是通过磷酸镁铵沉淀,降低了培养基中游离氨和可溶性磷酸盐浓度,解除了铵盐和磷酸盐对林可霉素合成的抑制．     

Causes of proteolytic degradation of secreted recombinant proteins produced in methylotrophic yeast Pichia pastoris: case study with recombinant ovine interferon-tau

It was observed that during fermentative production of recombinant ovine interferon-tau (r-oIFN-tau) in Pichia pastoris, a secreted recombinant protein, the protein was degraded increasingly after 48 h of induction and the rate of degradation increased towards the end of fermentation at 72 h, when the fermentation was stopped. Proteases, whose primary source was the vacuoles, was found in increasing levels in the cytoplasm and in the fermentation broth after 48 h of induction and reached maximal values when the batch was completed at 72 h. Protease levels at various cell fractions as well as in the culture supernatant were lower when glycerol was used as the carbon source instead of methanol. It can be concluded that methanol metabolism along with cell lysis towards the end of fermentation contributes to increased proteolytic activity and eventual degradation of recombinant protein.     

Growth-coupled lipid synthesis in Mortierella alpina LPM 301, a producer of arachidonic acid

Mortierella alpina LPM 301, a producer of arachidonic acid (ARA), was found to possess a unique property of intense lipid synthesis in the period of active mycelium growth. Under batch cultivation of this strain in glucose-containing media with potassium nitrate or urea, the bulk of lipids (28-35% of dry biomass) was produced at the end of the exponential growth phase and remained almost unaltered in the stationary phase. The ARA content of lipids comprised 42-50% at the beginning of the stationary phase and increased continuously after glucose depletion in the medium due to the turnover of intracellular fatty acids; by the end of fermentation (189-210 h), the amount of ARA reached 46-60% of the total fatty acids (16-19% of dry mycelium). Plausible regulatory mechanisms of the growth-coupled lipid synthesis in microorganisms are discussed.     

Fatty Acid and Sterol Composition of Mucor genevensis in Relation to Dimorphism and Anaerobic Growth

Fatty acid and sterol content and composition were determined for the dimorphic mold, Mucor genevensis, grown under a variety of experimental conditions. Fatty acids account for 6 to 9% of the dry weight of aerobically grown mycelium, and 70 to 80% of these are unsaturated. The organism contains γ-linolenic acid which is characteristic for Phycomycetes, and in sporangiospores this compound represents 40% of the total fatty acids. Of the sterols found in mycelium, 80% is ergosterol, and stigmasterol was positively identified as one of the minor components. In anaerobically grown yeastlike cells, sterol content is less than 10% of the level found in aerobically grown cells, and fatty acids amount to less than 2% of the dry weight. These fatty acids are predominantly short chain and less than 10% are unsaturated. Yeastlike cells obtained under aerobic conditions by growth in the presence of phenethyl alcohol have fatty acid and sterol compositions characteristic of aerobically grown mycelium. It is concluded that the dimorphology of the organism is not directly related to lipid composition.     

Development of Media and Automated Liquid Fermentation Methods to Produce Desiccation-Tolerant Propagules ofTrichoderma harzianum

A suitable medium was developed from modified Richard's medium plus V8 juice (RM8) to produce high levels of desiccation-tolerant conidia ofTrichoderma harzianumstrain 1295-22. The addition of 9% (v/v) glycerol to RM8 improved both biomass production and desiccation tolerance of the conidia ofT. harzianum.This medium was then used in a laboratory scale fermenter (1.5 liter) to determine optimal operating conditions. The optimal temperature for conidial production and desiccation tolerance improvement in the fermenter was 32°C when dissolved oxygen was maintained at 50% saturation of air, and the stirring rate was 1000 revolutions per minute. The initial water potential of the medium (with 9% glycerol) was −3.7 MPa, the pH was 6, and neither was controlled during fermentation. Changes in medium pH and dissolved oxygen were associated with the stages of morphological development and conidiation. The pH of the medium decreased concurrently with germ-tube elongation and mycelium development and then increased to 6.0–6.2 at phialide formation. Intensive conidiation occurred at pH 6.3–6.5 and reached its maximal level at 6.9–7.1. Changes in pH values could be used as indicators to monitor the morphological development and conidiation ofT. harzianumduring fermentation. The use of a 48-h-old culture inoculum, rather than conidial inoculum, to start fermentation reduced the time required to complete the shift from vegetative growth to phialide formation. Intensive conidiation occurred immediately after the addition of culture inoculum and reached maximum levels within 68 h of fermentation. Dry weight of biomass increased with the duration of fermentation and was greatest at 96 h. However, no improvements in conidia/gram and CFU/gram were achieved after 72 h of fermentation. The desiccation tolerance of conidia harvested at 72 or 96 h was significantly (P = 0.05) greater than that of conidia harvested at 48 h of fermentation. Results obtained from this study could be used for further scale-up of the fermentation process.     

Growth-Coupled Lipid Synthesis in Mortierella alpina LPM 301, a Producer of Arachidonic Acid

Mortierella alpina LPM 301, a producer of arachidonic acid (ARA), was found to possess a unique property of intense lipid synthesis in the period of active mycelium growth. Under batch cultivation of this strain in glucose-containing media with potassium nitrate or urea, the bulk of lipids (28–35% of dry biomass) was produced at the end of the exponential growth phase and remained almost unaltered in the stationary phase. The ARA content of lipids comprised 42–50% at the beginning of the stationary phase and increased continuously after glucose depletion in the medium due to the turnover of intracellular fatty acids; by the end of fermentation (189–210 h), the amount of ARA reached 46–60% of the total fatty acids (16–19% of dry mycelium). Plausible regulatory mechanisms of the growth-coupled lipid synthesis in microorganisms are discussed.     

Quantitative changes of fatty acids in soybean cotyledons during senescence and regreening

The quantity of total fatty acids in soybean cotyledons during aging, senescence and regreening has been studied. The greatest change in the fatty acid profile during the initial greening of the cotyledons (4–7 days after germination) was a 130% increase in the content of linolenate. Linoleate, as in the case of the other fatty acids, declined in the first 4 days and then increased by 7 days. Following the 10th day after germination, the quantity of palmitate, linoleate, and linolenate decreased continuously through senescence to 20–28% of the maximum quantity of each. When the cotyledons were regreened by removal of the epicotyl 15 or 16 days after germination, linolenate was present in quantities substantially higher than in the senescing cotyledon. On the 22nd day after germination, the quantity of linolenate in regreened tissue was 140% greater than that in senescing tissue of the same age. By contrast, the quantity of linoleate was only 30–40% greater in regreening tissue and the quantity of most of the other fatty acids was similar in both tissues. Similar changes in the quantity of chloroplast fatty acids were observed during this period. Removal of the epicotyl resulted in a higher level of chloroplast linolenate. During aging, the total chlorophyll and the number of chloroplasts reached a maximum on the 10th day and decreased rapidly during senescence. The amount of chlorophyll per chloroplast remained relatively constant during this period whereas the quantity of linolenate per chloroplast decreased during senescence. It is suggested that major structural changes observed in chloroplast membranes may be related to changes in fatty acid composition, but are not dependent on changes in chlorophyll concentration.     

Changes in Esters of Fatty Acids of Rhizopus arrhizus During Germination and Growth

Natural esters of fatty acids of Rhizopus arrhizus Fischer increased during the first 48 hr of growth. During the 48- to 72-hr period, there was a shift in concentration from the methyl esters to the ethyl esters of fatty acids.     

Influence of solid substrate fermentation on the chemical composition of chickpea

A basic procedure was developed to produce a fermented product by solid substrate fermentation using Rhyzopus oligosporus and chickpea as substrate. Water activity was kept at 0.92 throughout the process. Fermentation increased total, ‘true’ and soluble proteins, soluble solids and soluble carbohydrates, and decreased fiber content and pH. About 12% of solids were lost during 72 h of fermentation. The content of most fatty acids was enhanced by fermentation, whereas peroxide value and tannins declined. The color of the fermented product was not deteriorated after 72 h of fermentation. Scanning electron microscopy studies of microbial growth on the substrate showed penetration of the fungus hyphae and degradation effects on the chickpea cotyledon cells.     

Factors affecting the elicitation of sesquiterpenoid phytoalexin accumulation by eicosapentaenoic and arachidonic acids in potato

Eicosapentaenoic and arachidonic acids in extracts of Phytophthora infestans mycelium were identified as the most active elicitors of sesquiterpenoid phytoalexin accumulation in potato tuber slices. These fatty acids were found free or esterified in all fractions with elicitor activity including cell wall preparations. Yeast lipase released a major portion of eicosapentaenoic and arachidonic acids from lyophilized mycelium. Concentration response curves comparing the elicitor activity of the polyunsaturated fatty acids to a cell-free sonicate of P. infestans mycelium indicated that the elicitor activity of the sonicated mycelium exceeded that which would be obtained by the amount of eicosapentaenoic and arachidonic acids (free and esterified) present in the mycelium. Upon acid hydrolysis of lyophilized mycelium, elicitor activity was obtained only from the fatty acid fraction. However, the fatty acids accounted for only 21% of the activity of the unhydrolyzed mycelium and the residue did not enhance their activity. Centrifugation of the hydrolysate, obtained from lyophilized mycelium treated with 2n NaOH, 1 molarity NaBH₄ at 100°C, yielded a supernatant fraction with little or no elicitor activity. Addition of this material to the fatty acids restored the activity to that which was present in the unhydrolyzed mycelium. The results indicate that the elicitor activity of the unsaturated fatty acids is enhanced by heat and base-stable factors in the mycelium.     

The effect of low oxygen uptake rate on the fatty acid profile of the oleaginous yeast Apiotrichum curvatum

Summary The effect of limiting the available oxygen on the fatty acid profile of Apiotrichum curvatum ATCC 20509 during growth on sulphuric acid casein whey was studied. At oxygen uptake rates (OUR) lower than 7 mmol O₂/l per hour, applied during the oil accumulating phase of the fermentation, a decrease in total unsaturated fatty acids was observed. It was possible to decrease the unsaturated fatty acids (oleate from 55% to 41% and linoleate from 9% to 3%) by limiting the OUR of the culture to <3 mmol O₂/l per hour. However at this low OUR, a lower oil coefficient (a measure of the efficiency of lactose substrate conversion to oil) was recorded. Furthermore the fermentation time was increased. An OUR of 5 mmol O₂/l per hour appeared to be the limit below which adverse effects on oil yields and increased fermentation times occurred. At this OUR, the accumulated oil contained 45% oleate and 5% linoleate. These effects were demonstrated in a 20-l air-lift fermentor and confirmed in a scaled down 500-l industrial type bubble column fermentor. Offprint requests to: R. J. Davies