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1. CRISPR/Cpf1-mediated mutagenesis and gene deletion in industrial filamentous fungi Aspergillus oryzae and Aspergillus sojae

Author:
Takuya Katayama; Jun-ichi Maruyama
Source:
Journal of bioscience and bioengineering 2022 v.133 no.4 pp. 353-361
ISSN:
1389-1723
Subject:
Aspergillus oryzae; Aspergillus sojae; CRISPR-Cas systems; RNA; fermentation; gene deletion; genes; heterologous gene expression; mutagenesis; plasmids
Abstract:
... In industrial applications such as fermentation and heterologous protein production, various Aspergillus oryzae and A. sojae strains are used. Although genetic engineering techniques have been developed for these filamentous fungi, applying such classical techniques to many strains is difficult. Therefore, the establishment of innovative technologies applicable to various industrial strains is req ...
DOI:
10.1016/j.jbiosc.2021.12.017

2. Morphologically dissimilar spores of Aspergillus sojae exhibit genomic homogeneity but the differential in Kojic acid accumulation

Author:
Shifali Chib; Vijay Lakshmi Jamwal; Vinod Kumar; Sumit G. Gandhi; Saurabh Saran
Source:
3 Biotech 2022 v.12 no.9 pp. 197
ISSN:
2190-572X
Subject:
Aspergillus sojae; color; epigenetics; fermentation; fungi; genomics; kojic acid; metabolites; rice hulls; spores
Abstract:
... We reported that Aspergillus sojae (SSC-3), an indigenous isolate from rice husk, is a potent kojic acid producer. During optimization, it was observed that under static fermentation conditions, this fungal strain produces two dissimilar morphological green and yellow spores, i.e., SSC-3(Y) and SSC-3(G). Furthermore, these different spore types differ in color, morphology, and in kojic acid metabo ...
DOI:
10.1007/s13205-022-03230-2

3. Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae

Author:
Satoru Tomita; Masaru Nomura; Yousuke Arakawa; Takayuki Miura; Sora Hayashida; Tatsuro Hagi; Miho Kobayashi; Satoshi Suzuki; Hideyuki Yamashita; Kaoru Sato; Ken-Ichi Kusumoto
Source:
Food research international 2022 v.158 pp. 111535
ISSN:
0963-9969
Subject:
Aspergillus oryzae; Aspergillus sojae; Penicillium; acetoin; amino acids; butyrates; diacetyl; enzymes; food research; koji; lactic acid; lipolysis; malic acid; metabolites; proteolysis; volatile fatty acids; water solubility
Abstract:
... To determine the impact of traditional koji molds on chemical characteristics of soft-type natural cheese, novel surface mold-ripened cheeses with Aspergillus oryzae and Aspergillus sojae were studied by non-targeted metabolite profiling. Comprehensive water-soluble and volatile metabolite profiles of koji cheese were evaluated among five Aspergillus strains and other mold-ripened cheeses. Time-co ...
DOI:
10.1016/j.foodres.2022.111535

4. Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production

Author:
Hilal Nur Gurler; Cansu Yilmazer; Selime Benemir Erkan; Ali Ozcan; Ercan Yatmaz; Hatice Reyhan Öziyci; Mustafa Karhan; Irfan Turhan
Source:
Journal of food processing and preservation 2021 v.45 no.8 pp. e14603
ISSN:
0145-8892
Subject:
Aspergillus sojae; beta-mannosidase; carrot juice; carrots; fruit juices; liquefaction; maceration; response surface methodology; turbidity
Abstract:
... The mannanases can be used for enzymatic maceration in carrot juice in order to increase the extract yield that soluble compounds such as sugars and β‐carotene can easily release. In this study, the effects of microbial β‐mannanase and its combination with the most commonly used commercial type enzymes in the carrot juice production on the carrot juice yield, the amount of β‐carotene, and turbidit ...
DOI:
10.1111/jfpp.14603

5. Deletion of Aspergillus nidulans cpsA/rseA induces increased extracellular hydrolase production in solid-state culture partly through the high osmolarity glycerol pathway

Author:
Masahiro Ogawa; Hiroki Wada; Taro Yoshimura; Atsushi Sato; Ryouichi Fukuda; Yasuji Koyama; Hiroyuki Horiuchi
Source:
Journal of bioscience and bioengineering 2021 v.131 no.6 pp. 589-598
ISSN:
1389-1723
Subject:
Aspergillus nidulans; Aspergillus oryzae; Aspergillus sojae; biosynthesis; cell walls; food industry; genes; glycerol; hydrolases; koji; molecular biology; morphogenesis; mutants; mycotoxins; osmolarity; solid state culture; East Asia
Abstract:
... Koji molds, such as Aspergillus oryzae and Aspergillus sojae, are used in the food industry in East Asia and have been explored for the large-scale production of extracellular hydrolases. We previously found that the deletion of a gene encoding a putative GT2 glycosyltransferase increased production of extracellular hydrolases in A. sojae. The gene was named rseA (regulator of the secretory enzyme ...
DOI:
10.1016/j.jbiosc.2021.03.002

6. In vitro cosmeceutical activity of alcoholic extract from chestnut inner shell fermented with Aspergillus sojae

Author:
Nuntinee Ritthibut; Seung-Taik Lim; Su-Jin Oh
Source:
Food science and biotechnology 2022 v.31 no.4 pp. 443-450
ISSN:
1226-7708
Subject:
Aspergillus sojae; Castanea; antioxidant activity; bioactive compounds; biotechnology; cosmetics; coumaric acids; elastase; ellagic acid; ethanol; ethyl acetate; fermentation; food science; gallic acid; kojic acid; secondary metabolites
Abstract:
... Chestnut inner shell was fermented in solid state with Aspergillus sojae, and then extracted using ethanol (95%) to analyze its cosmeceutical activity and phenolic composition. The fermentation significantly increased the antioxidant activity, and in vitro cosmeceutical activities. The ethanol extract showed the higher activities than ethyl acetate and water extracts. DPPH radical scavenging activ ...
DOI:
10.1007/s10068-022-01044-9

7. Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

Author:
Su‐Yan Wang; Yun‐Jiao Zhang; Gui‐Yang Zhu; Xin‐Chi Shi; Xin Chen; Daniela D. Herrera‐Balandrano; Feng‐Quan Liu; Pedro Laborda
Source:
Journal of food science 2022 v.87 no.5 pp. 1961-1982
ISSN:
0022-1147
Subject:
Aspergillus sojae; calcium chloride; cardiovascular diseases; cotyledons; cultivars; fermentation; germination; hypocotyls; irradiation; isoflavones; menopause; nutritive value; osteoporosis; soybeans; temperature
Abstract:
... Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10–² to 1 × 10¹ g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temp ...
DOI:
10.1111/1750-3841.16131

8. Solid‐state fermentation for the production of a recombinant β‐mannanase from Aspergillus fumigatus expressed in Aspergillus sojae grown on renewable resources

Author:
Cansu Yilmazer; Mustafa Germec; Irfan Turhan
Source:
Journal of food processing and preservation 2021 v.45 no.8 pp. e14584
ISSN:
0145-8892
Subject:
Aspergillus fumigatus; Aspergillus sojae; barley; beverage industry; carbon; energy; enzyme activity; feeds; human health; intestinal microorganisms; mannans; oat hulls; pH; pulp and paper industry; rye bran; solid state fermentation; temperature; wastes; water solubility; wheat bran
Abstract:
... In this study, not only beta (β)‐mannanase fabrication by recombinant Aspergillus sojae AsT3 in solid‐state fermentation (SSF), but also the mannooligosaccharide (MOS) production was investigated. Barley husk, wheat bran, rye bran, oat husk, and spent coffee grounds were used as substrates. Plackett–Burman design was used to optimize SSF conditions (temperature, time, inoculation rate, and pH) bas ...
DOI:
10.1111/jfpp.14584

9. Adjunctive application of solid‐state culture products and its freeze‐dried powder from Aspergillus sojae for semi‐hard cheese

Author:
Napaporn Chintagavongse; Tomoki Yoneda; Chi Ming‐Hsuan; Toru Hayakawa; Jun‐ichi Wakamatsu; Koichi Tamano; Haruto Kumura
Source:
Journal of the science of food and agriculture 2020 v.100 no.13 pp. 4834-4839
ISSN:
0022-5142
Subject:
Aspergillus sojae; agriculture; chemical analysis; enzyme activity; fermentation; freeze drying; grinding; mycelium; nitrogen; proteinases; proteolysis; semisoft cheeses; solid state culture; water solubility; whey
Abstract:
... BACKGROUND: Species belonging to the genus Aspergillus have been used in traditional Japanese fermented foods. Aspergillus sojae is a species responsible for strong proteolytic activity. Freeze‐drying treatments followed by physical disruption enables the pulverization of the mycelia of A. sojae RIB 1045 grown in whey protein‐base solid media. Intracellular proteases were extracted using this prot ...
DOI:
10.1002/jsfa.10543

10. Enhancement of bioactivity of rice bran by solid-state fermentation with Aspergillus strains

Author:
Nuntinee Ritthibut; Su-Jin Oh; Seung-Taik Lim
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.135 pp. 110273
ISSN:
0023-6438
Subject:
Aspergillus sojae; cosmetics; elastase; ethanol; flavonoids; fungi; kojic acid; rice bran; solid state fermentation
Abstract:
... Rice bran was subjected to solid-state fermentation for 8 and 14 days using different Aspergillus strains: A. brasiliensis, A. awamori, and A. sojae. Alcoholic extracts (95% ethanol) from the fermented rice bran were analyzed for DPPH• scavenging activity and cosmeceutical activity (tyrosinase and elastase inhibitory activities). The levels of bioactive components including total phenolics, total ...
DOI:
10.1016/j.lwt.2020.110273

11. Growth control agent for filamentous fungi: FDM based 3D printed cubes for suspended Aspergillus sojae fermentation

Author:
Ercan Yatmaz
Source:
Enzyme and microbial technology 2021 v.150 pp. 109867
ISSN:
0141-0229
Subject:
Aspergillus sojae; hyphae; microparticles; nutrition; pH; submerged fermentation; three-dimensional printing
Abstract:
... The main problem for submerged fermentation of filamentous fungi is the nutrition limitation with high cell density or cell leakage by the uncontrollable hyphae, clusters, or pellets. There are several techniques such as microparticle, immobilization, pH shifting, substrate limitation etc. for controlling filamentous fungi growth on submerged fermentation. In this research, FDM (Fused Deposition M ...
DOI:
10.1016/j.enzmictec.2021.109867

12. Optimization of mannooligosaccharides production from different hydrocolloids via response surface methodology using a recombinant Aspergillus sojae β‐mannanase produced in the microparticle‐enhanced large‐scale stirred tank bioreactor

Author:
Cansu Yilmazer; Hilal Nur Gürler; Selime Benemir Erkan; Ali Ozcan; Gozde Hosta Yavuz; Mustafa Germec; Ercan Yatmaz; Irfan Turhan
Source:
Journal of food processing and preservation 2021 v.45 no.8 pp. e14916
ISSN:
0145-8892
Subject:
Aspergillus sojae; bioreactors; carob; enzymatic treatment; experimental design; fermentation; galactomannans; glucomannans; guar gum; hydrocolloids; intestinal microorganisms; locust bean gum; prebiotics; response surface methodology; temperature
Abstract:
... In this study, a recombinant Aspergillus sojae beta (β)‐mannanase produced from carob extract in the microparticle‐enhanced bioreactor was applied to locust bean gum (LBG) and guar gum (GG) as hydrocolloids. The effects of enzyme amount (EA), temperature (T), and gum concentration (GC) on mannooligosaccharides (MOSs) enzymatic fabrication were examined using Box–Behnken response surface methodolog ...
DOI:
10.1111/jfpp.14916

13. Scale‐up processing with different microparticle agent for β‐mannanase production in a large‐scale stirred tank bioreactor

Author:
Hilal Nur Gürler; Selime Benemir Erkan; Ali Ozcan; Cansu Yılmazer; Ercan Karahalil; Mustafa Germec; Ercan Yatmaz; Zumrut Begum Ogel; Irfan Turhan
Source:
Journal of food processing and preservation 2021 v.45 no.8 pp. e14915
ISSN:
0145-8892
Subject:
Aspergillus sojae; aeration; aluminum oxide; beta-mannosidase; bioreactors; carob; detergents; energy; enzyme activity; feed industry; fermentation; fruits; fungal growth; galactomannans; genetic engineering; glucomannans; glucose; hydrolysis; instant coffee; maceration; microparticles; paper; prebiotics; pulp; talc
Abstract:
... Beta (β)‐mannanase is one of the most important enzymes used in the industry and they are produced in particularly with Aspergillus sojae. In this study, large‐scaled mannanase production by recombinant A. sojae (ATCC 11906) was performed at 30ºC, 15 lpm aeration rate, and 204 rpm stirring speed in the bioreactor (30‐L). Fed‐batch and microparticle enhanced cultivation strategies were used to impr ...
DOI:
10.1111/jfpp.14915

14. Selection and characterization of extracellular enzyme production by an endophytic fungi Aspergillus sojae and its bio-efficacy analysis against cotton leaf worm, Spodoptera litura

Author:
Duraisamy Elango; Velu Manikandan; Palaniyappan Jayanthi; Palanivel Velmurugan; Balasubramanian Balamuralikrishnan; Arumugam Veera Ravi; Muthugounder Subramaniam Shivakumar
Source:
Current plant biology 2020 v.23 pp. 100153
ISSN:
2214-6628
Subject:
Aspergillus sojae; Escherichia coli; Fourier transform infrared spectroscopy; Gossypium; Plectranthus amboinicus; Spodoptera littoralis; Spodoptera litura; Staphylococcus aureus; antibiotics; bacteria; bioassays; biological control agents; endophytes; extracellular enzymes; fungi; insect control; insect pests; insecticide resistance; instars; integrated pest management; medicinal plants; oregano; phylogeny; secondary metabolites; sequence homology
Abstract:
... This study was intended to isolate and investigate endophytic fungi and its metabolite as an active biocontrol agent. Endophytic fungal secondary metabolites are considered as an effective and environmentally friendly alternative to synthetic chemicals for integrated pest management. In this study, different parts of medicinal plant Plectranthus amboinicus (Oregano) were selected to isolate twenty ...
DOI:
10.1016/j.cpb.2020.100153

15. Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties

Author:
Oladapo Oluwaseye Olukomaiya; W. Chrishanthi Fernando; Ram Mereddy; Xiuhua Li; Yasmina Sultanbawa
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.127 pp. 109362
ISSN:
0023-6438
Subject:
Aspergillus ficuum; Aspergillus sojae; canola meal; coculture; color; feeds; functional properties; glucose; glucosinolates; industrial applications; ingredients; molecular weight; phytic acid; proximate composition; solid state fermentation; starch; swelling (materials)
Abstract:
... Effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on physicochemical, microbiological and functional properties of canola meal (CM) were investigated. Fibre fractions, in vitro enzyme protein digestion, protein molecular distribution and colour attributes were also evaluated. Samples did not differ in their proximate composition except in so ...
DOI:
10.1016/j.lwt.2020.109362

16. Consistent production of kojic acid from Aspergillus sojae SSC-3 isolated from rice husk

Author:
Shifali Chib; Ashish Dogra; Utpal Nandi; Saurabh Saran
Source:
Molecular biology reports 2019 v.46 no.6 pp. 5995-6002
ISSN:
0301-4851
Subject:
Aspergillus sojae; carbon; culture media; fermenters; fungi; kojic acid; molecular biology; nitrogen; rice hulls; sucrose; yeast extract
Abstract:
... A consistent kojic acid producing fungal strain has been isolated from rice husk using glucose-peptone medium. The isolate was identified as Aspergillus sojae SSC-3 on 18S rDNA analysis. A. sojae was capable of producing substantially good amount of kojic acid, however the production was varying from batch to batch. In order to obtain consistent, repeated and high levels of kojic acid, monospore i ...
DOI:
10.1007/s11033-019-05035-8

17. Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Author:
Oladapo Oluwaseye Olukomaiya; Oladipupo Qudus Adiamo; W. Chrishanthi Fernando; Ram Mereddy; Xiuhua Li; Yasmina Sultanbawa
Source:
Food chemistry 2020 v.315 pp. 126238
ISSN:
0308-8146
Subject:
Aspergillus ficuum; Aspergillus sojae; Lupinus; antinutritional factors; coculture; color; enzymes; feed formulation; flour; in vitro digestion; phytic acid; proximate composition; solid state fermentation; swelling (materials); water binding capacity
Abstract:
... The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes were also evaluated. ...
DOI:
10.1016/j.foodchem.2020.126238

18. Effects of isolated fungal pretreatment on bio-methane production through the co-digestion of rice straw and buffalo dung

Author:
Altaf Alam Noonari; Rasool Bux Mahar; Abdul Razaque Sahito; Khan Muhammad Brohi
Source:
Energy 2020 v.206 pp. 118107
ISSN:
0360-5442
Subject:
Aspergillus niger; Aspergillus sojae; anaerobic digestion; biodegradability; biogas; buffaloes; energy; feces; fungi; logit analysis; methane; methane production; rice; rice straw
Abstract:
... Fungal pretreatment is one of the most eco-friendly and less energy consuming method. Abundant species of fungus are accountable for degrading the roots. This study examined the influence of pretreatment of isolated fungal strains for methane production through co-digestion. Three different strains (Aspergillus niger, Aspergillus sojae, and Aspergillus terrerus) were identified from the rice plant ...
DOI:
10.1016/j.energy.2020.118107

19. Whole genome analysis of Aspergillus sojae SMF 134 supports its merits as a starter for soybean fermentation

Author:
Kang Uk Kim; Kyung Min Kim; Yong-Ho Choi; Byung-Serk Hurh; Inhyung Lee
Source:
journal of microbiology 2019 v.57 no.10 pp. 874-883
ISSN:
1225-8873
Subject:
Aspergillus sojae; bricks; chromosomes; fermentation; gamma-glutamyltransferase; genes; genomics; koji; leucyl aminopeptidase; open reading frames; proteinases; sequence analysis; soybeans; Asia
Abstract:
... Aspergillus sojae is a koji (starter) mold that has been applied for food fermentation in Asia. The whole genome of A. sojae SMF 134, which was isolated from meju (Korean soybean fermented brick), was analyzed at the genomic level to evaluate its potential as a starter for soybean fermentation. The genome size was 40.1 Mbp, which was expected to be composed of eight chromosomes with 13,748 ORFs. S ...
DOI:
10.1007/s12275-019-9152-1

20. Fermented pearl millet (Pennisetum glaucum) with in vitro DNA damage protection activity, bioactive compounds and antioxidant potential

Author:
Raj Kumar Salar; Sukhvinder Singh Purewal; Kawaljit Singh Sandhu
Source:
Food research international 2017 v.100 pp. 204-210
ISSN:
0963-9969
Subject:
Aspergillus sojae; DNA damage; Pennisetum glaucum; alpha-amylase; antioxidant activity; ascorbic acid; beta-glucosidase; bioactive compounds; cultivars; functional foods; gallic acid; heat treatment; high performance liquid chromatography; millet flour; p-coumaric acid; quantitative analysis; solid state fermentation; starter cultures; xylanases
Abstract:
... In the present study, pearl millet cultivar PUSA-415 was fermented by solid state fermentation (SSF) process using Aspergillus sojae (MTCC-8779) as starter culture. The fermentation was carried out for the period of ten days. The effect of SSF on phenolic content, condensed tannin content, antioxidant potential and DNA damage protection of pearl millet during different fermentation period was dete ...
DOI:
10.1016/j.foodres.2017.08.045

21. Harnessing soybean hulls for improved polygalacturonase production by Aspergillus sojae through fine‐tuning of ambient pH

Author:
Dante Fratebianchi; Marina Alejandra Acosta; Sebastián Fernando Cavalitto
Source:
Journal of chemical technology and biotechnology 2018 v.93 no.3 pp. 667-674
ISSN:
0268-2575
Subject:
Aspergillus sojae; beans; bioreactors; byproducts; fermentation; fungi; genes; mycelium; oils; pH; pellets; polygalacturonase; protein products; soybean hulls; value added
Abstract:
... BACKGROUND: Soybean hulls result from the processing of the bean for producing oil and protein products. This by‐product generated massively in America has virtually no commercial value, so substantial effort is being applied to its exploitation for generating value‐added goods. This work evaluates soybean hulls as inducer of the production of pectinolytic enzymes, through optimization studies reg ...
DOI:
10.1002/jctb.5408

22. Immunomodulatory Properties of Filamentous Fungi Cultivated through Solid-State Fermentation on Rapeseed Meal

Author:
Stéphanie Sutter; France Thevenieau; Anne Bourdillon; Joëlle De Coninck
Source:
Applied biochemistry and biotechnology 2017 v.182 no.3 pp. 910-924
ISSN:
0273-2289
Subject:
Aspergillus sojae; aeration; anti-inflammatory activity; bioreactors; cytotoxicity; dose response; fungi; humans; immune response; immunomodulation; immunomodulators; interleukin-1beta; lipopolysaccharides; macrophages; mice; mononuclear leukocytes; mycelium; neutrophils; rapeseed; rapeseed meal; secretion; solid state fermentation
Abstract:
... Water extracts from solid-state fermentation (SSF) on rapeseed meal using filamentous fungi exhibit interesting immunomodulatory activities in vitro. Immunomodulation was determined by the capacity of the compounds to activate blood neutrophils and to influence cytokine production in human peripheral blood mononuclear cells (PBMC) and mouse bone marrow-derived macrophages (BMDM). Among the strains ...
DOI:
10.1007/s12010-016-2370-7

23. Partial purification of a polygalacturonase from a new Aspergillus sojae mutant and its application in grape mash maceration

Author:
Semanur Yıldız; Marco A. Mata‐Gómez; Canan Tarı; Marco Rito‐Palomares
Source:
International journal of food science & technology 2017 v.52 no.3 pp. 834-842
ISSN:
0950-5423
Subject:
Aspergillus sojae; grapes; maceration; mash; mutants; p-coumaric acid; phenols; polygalacturonase; winemaking
Abstract:
... The use of polygalacturonase (PG) preparations in winemaking promotes the release of phenolic compounds. A PG from a new source, Aspergillus sojae mutant, was semi‐purified and tested for grape mash maceration. Crude extract (CE), a commercial pectinase, and two high PG activity semi‐purified preparations, FI and FII , were applied for maceration at PG activity of 3.5 U g⁻¹ of grape for 46 h. Enzy ...
DOI:
10.1111/ijfs.13346

24. Bioconversion of wheat bran for polygalacturonase production by Aspergillus sojae in tray type solid-state fermentation

Author:
Hande Demir; Canan Tari
Source:
International biodeterioration & biodegradation 2016 v.106 pp. 60-66
ISSN:
0964-8305
Subject:
Aspergillus sojae; biotransformation; experimental design; mutants; polygalacturonase; relative humidity; solid state fermentation; statistical analysis; trays; water activity; wheat bran
Abstract:
... Wheat bran was tested as the solid substrate for the tray-type solid-state fermentation (SSF) production of polygalacturonase (PG) enzyme by A. sojae mutant strain – a high-PG activity producer. PG production of A. sojae was found to reduce as the thickness of the substrate increase from 8 mm to 14 mm at 90% relative humidity. An interaction between the thickness of the bed and relative humidity o ...
DOI:
10.1016/j.ibiod.2015.10.011

25. Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

Author:
Onur Güneşer; Yonca Karagül Yüceer
Source:
Journal of bioscience and bioengineering 2017 v.123 no.4 pp. 451-459
ISSN:
1389-1723
Subject:
Aspergillus sojae; Trichoderma atroviride; bioreactors; biosynthesis; culture flasks; fermentation; flavor; flavor compounds; fungi; gas chromatography-mass spectrometry; microbial growth; octenol; pepper; principal component analysis; sensory evaluation; tomato pomace; tomatoes; volatile compounds
Abstract:
... The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T. atroviride and A. sojae under bot ...
DOI:
10.1016/j.jbiosc.2016.11.013

26. Control of agitation rate and aeration for enhanced polygalacturonase production in submerged fermentation by Aspergillus sojae using agro‐industrial wastes

Author:
Dante Fratebianchi; Juan Manuel Crespo; Canan Tari; Sebastian Cavalitto
Source:
Journal of chemical technology and biotechnology 2017 v.92 no.2 pp. 305-310
ISSN:
0268-2575
Subject:
Aspergillus sojae; aeration; agitation; agricultural wastes; air flow; apricots; bioreactors; broths; byproducts; dissolved oxygen; koji; orange peels; oxygen; peaches; polygalacturonase; pomace; raw materials; response surface methodology; shear stress; submerged fermentation; value-added products
Abstract:
... BACKGROUND: The koji mold Aspergillus sojae, an industrially important microorganism, can produce high levels of pectinases utilizing agro‐industrial wastes. This study introduces apricot and peach pomace, two agro‐industrial wastes barely considered as raw material for the generation of value‐added products, and focuses on its utilization together with orange peel for polygalacturonase production ...
DOI:
10.1002/jctb.5006

27. Effect of physicochemical parameters on the polygalacturonase of an Aspergillus sojae mutant using wheat bran, an agro‐industrial waste, via solid‐state fermentation

Author:
Hande Demir; Canan Tari
Source:
Journal of the science of food and agriculture 2016 v.96 no.10 pp. 3575-3582
ISSN:
0022-5142
Subject:
Aspergillus sojae; GRAS substances; Gibbs free energy; agricultural wastes; energy; enthalpy; entropy; food industry; grape juice; metal ions; mutants; pH; polygalacturonase; solid state fermentation; temperature; wheat bran; wines
Abstract:
... BACKGROUND: Polygalacturonases (PGs) are valuable enzymes of the food industry; therefore it is of great importance to discover new and GRAS PG‐producing microbial strains. In this study, PG enzyme produced from a high PG activity producer mutant Aspergillus sojae using wheat bran at the flask scale under pre‐optimized conditions of solid‐state fermentation (SSF) was biochemically characterized. R ...
DOI:
10.1002/jsfa.7543

28. Enhanced β-mannanase production from alternative sources by recombinant Aspergillus sojae

Author:
E. Yatmaz; E. Karahalil; M. Germec; H.R. Oziyci; M. Karhan; G. Duruksu; Z.B. Ogel; I. Turhan
Source:
Acta alimentaria 2016 v.45 no.3 pp. 371-379
ISSN:
1588-2535
Subject:
Aspergillus sojae; ammonium nitrate; beta-mannosidase; carob; cost effectiveness; fermentation; galactomannans; mannose; meat and bone meal; nitrogen; soybean meal; yeast extract
Abstract:
... β-mannanases can degrade galactomannans to mannose and it has been used in various application areas. The aim of this study was to produce the β-mannanase from carob pod extract including different nitrogen sources. The best operation values for fermentation were determined to be 8% initial sugar concentration with 0.5% yeast extract, 100 r.p.m., and 7% inoculation rate, which yielded the maximum ...
DOI:
10.1556/066.2016.45.3.8

29. Controlling filamentous fungi morphology with microparticles to enhanced β-mannanase production

Author:
Ercan Yatmaz; Ercan Karahalil; Mustafa Germec; Merve Ilgin; İrfan Turhan
Source:
Bioprocess and biosystems engineering 2016 v.39 no.9 pp. 1391-1399
ISSN:
1615-7591
Subject:
Aspergillus sojae; aluminum oxide; beta-mannosidase; carob; cell biology; fermentation; fungi; galactomannans; glucose; microbial growth; mycelium
Abstract:
... β-mannanase was produced mainly by Aspergillus species and can degrade the β-1,4-mannose linkages of galactomannans. This study was undertaken to enhance mannanase production using talcum and aluminum oxide as the microparticles, which control cell morphology of recombinant Aspergillus sojae in glucose and carob extract medium. Both microparticles improved fungal growth in glucose and carob pod ex ...
DOI:
10.1007/s00449-016-1615-8

30. Evaluation of agro-industrial wastes, their state, and mixing ratio for maximum polygalacturonase and biomass production in submerged fermentation

Author:
Nihan Göğüş; Ezgi Evcan; Canan Tarı; Sebastián F. Cavalitto
Source:
Environmental technology 2015 v.36 no.20 pp. 2657-2667
ISSN:
1479-487X
Subject:
Aspergillus sojae; agricultural wastes; ammonium sulfate; apple pomace; biomass production; environmental technology; food industry; hydrolysis; mixing; orange peels; polygalacturonase; submerged fermentation; urea ammonium sulfate
Abstract:
... The potential of important agro-industrial wastes, apple pomace (AP) and orange peel (OP) as C sources, was investigated in the maximization of polygalacturonase (PG), an industrially significant enzyme, using an industrially important microorganism Aspergillus sojae . Factors such as various hydrolysis forms of the C sources (hydrolysed-AP, non-hydrolysed-AP, hydrolysed-AP + OP, non-hydrolysed-AP ...
DOI:
10.1080/09593330.2015.1042922

31. Expression of key hydrolases for soy sauce fermentation in Zygosaccharomyces rouxii

Author:
Masanobu Yuzuki; Kenichiro Matsushima; Yasuji Koyama
Source:
Journal of bioscience and bioengineering 2015 v.119 no.1 pp. 92-94
ISSN:
1389-1723
Subject:
Aspergillus oryzae; Aspergillus sojae; Zygosaccharomyces rouxii; fermentation; gene expression; genes; proteinases; salt tolerance; soy sauce; yeasts
Abstract:
... Several key hydrolases in soy sauce fermentation such as proteases, peptidases, and glutaminases are supplied by Aspergillus sojae or Aspergillus oryzae. The genes encoding these hydrolases were successfully expressed in salt-tolerant yeast Zygosaccharomyces rouxii. These transformants are expected to supply extra hydrolases during soy sauce fermentation process. ...
DOI:
10.1016/j.jbiosc.2014.06.015

32. Extraction and bioconversion of kaempferol metabolites from cauliflower outer leaves through fungal fermentation

Author:
Nguyen Thai Huynh; Guy Smagghe; Gerard Bryan Gonzales; John Van Camp; Katleen Raes
Source:
Biochemical engineering journal 2016 v.116 pp. 27-33
ISSN:
1369-703X
Subject:
Aspergillus sojae; bioactive compounds; biotransformation; cauliflower; fungi; kaempferol; leaves; metabolites; phenolic compounds; rutin; solid state fermentation
Abstract:
... Cauliflower outer leaves contain bioactive compounds, therefore fermentation could be a strategy to release phenolic compounds and their metabolites and thus increase their valorization potential. This study aimed to evaluate the release and metabolism of different filamentous fungi. The fermentation with Aspergillus sojae was found to extract the highest level of total phenolic compounds (321mg r ...
DOI:
10.1016/j.bej.2015.12.005

33. Production of bioethanol from apple pomace by using cocultures: Conversion of agro-industrial waste to value added product

Author:
Ezgi Evcan; Canan Tari
Source:
Energy 2015 v.88 pp. 775-782
ISSN:
0360-5442
Subject:
Aspergillus sojae; Saccharomyces cerevisiae; Trichoderma harzianum; aeration; agitation; agricultural wastes; apple pomace; bioethanol; biomass; coculture; ethanol; ethanol production; feedstocks; fermentation; fossil fuels; fuel production; hydrolysates; reducing sugars; screening; statistical analysis; sugar content; waste utilization
Abstract:
... Direct fermentation of cellulosic biomass to bioethanol has been very promising and hence attracted attention in recent years. In this study, bioethanol production from apple pomace hydrolysate (agro-industrial waste product) was investigated by coculturing Trichoderma harzianum, Aspergillus sojae and Saccharomyces cerevisiae using statistical approaches. Screening and optimization experiments wer ...
DOI:
10.1016/j.energy.2015.05.090

34. Spectroscopic determination of metabolic and mineral changes of soya-chunk mediated by Aspergillus sojae

Author:
K.M. Maria John; Gansukh Enkhtaivan; Jiho Lee; Muthu Thiruvengadam; Young-Soo Keum; Doo Hwan Kim
Source:
Food chemistry 2015 v.170 pp. 1-9
ISSN:
0308-8146
Subject:
Aspergillus sojae; aluminum; amino acid composition; antioxidant activity; antioxidants; calcium; copper; fermentation; fructose; fungi; gas chromatography-mass spectrometry; glucosides; humans; iron; isoflavones; magnesium; maltose; microbial growth; mineral content; minerals; nickel; nutritive value; phytoalexins; sucrose
Abstract:
... Time dependent changes of primary (GC–MS), isoflavones (LC–MS) and minerals (ICP-OES) content of fermented soya-chunk were compared with un-fermented (0H) soya-chunk and presented. Results revealed that the amino acid content increased gradually based on the fermentation time; whereas the maltose, sucrose and fructose contents were reduced due to the fungal growth. The glucosides changed extensive ...
DOI:
10.1016/j.foodchem.2014.08.029

35. The Structure and Enzyme Characteristics of a Recombinant Leucine Aminopeptidase rLap1 from Aspergillus sojae and Its Application in Debittering

Author:
Wei-Qian Huang; Li-Fen Zhong; Zhi-Zhong Meng; Zi-Juan You; Jia-Zhou Li; Xiao-Chun Luo
Source:
Applied biochemistry and biotechnology 2015 v.177 no.1 pp. 190-206
ISSN:
0273-2289
Subject:
Aspergillus sojae; EDTA (chelating agent); amino acids; bitterness; calcium; casein; cobalt; food production; hydrogen bonding; hydrolysis; ions; leucyl aminopeptidase; manganese; pH; protein hydrolysates; signal peptide; soy protein; temperature; zinc
Abstract:
... A leucine aminopeptidase Lap1 was cloned from Aspergillus sojae GIM3.30. The truncated Lap1 without a signal peptide was over-expressed in P. pastoris, and the enzymatic characteristics of recombinant Lap1 (rLap1) were tested. The rLap1 was about 36.7 kDa with an optimal pH 8.0 and optimal temperature 50 °C for substrate Leu-p-nitroanilide and it sustained 50 % activity after 1 h incubation at 50  ...
DOI:
10.1007/s12010-015-1737-5

36. A novel pectin‐degrading enzyme complex from Aspergillus sojae ATCC 20235 mutants

Author:
Marco A. Mata‐Gómez; Doreen Heerd; Iñigo Oyanguren‐García; Francis Barbero; Marco Rito‐Palomares; Marcelo Fernández‐Lahore
Source:
Journal of the science of food and agriculture 2015 v.95 no.7 pp. 1554-1561
ISSN:
0022-5142
Subject:
Aspergillus sojae; carbon; food industry; foods; methanol; mutants; pectin lyase; pectinesterase; pectins; polygalacturonase; solid state fermentation; sugar beet
Abstract:
... BACKGROUND: In the food industry, the use of pectinase preparations with high pectin esterase (PE) activity leads to the release of methanol, which is strictly regulated in food products. Herein, a pectin‐degrading enzyme (PDE) complex exhibiting low PE activity of three Aspergillus sojae ATCC 20235 mutants (M3, DH56 and Guserbiot 2.230) was investigated. Production of exo‐/endo‐polygalacturonase ...
DOI:
10.1002/jsfa.6864

37. Analysis of specific proteolytic digestion of the peptidoglutaminase–asparaginase of koji molds

Author:
Kotaro Ito; Yasuji Koyama
Source:
Journal of bioscience and bioengineering 2014 v.118 pp. 253-255
ISSN:
1389-1723
Subject:
Aspergillus sojae; cytoplasm; glutaminase; koji; proteinases; proteolysis; solid state culture
Abstract:
... AsGahB, a peptidoglutaminase–asparaginase acting as the main glutaminase in Aspergillus sojae, was previously purified from the cytoplasm of overexpressing strains. Here, we found that specific proteolytic digestion of AsGahB by extracellular proteases of koji molds is similar to that of AsGahA which exists in proteolytic form under solid-state culture. ...
DOI:
10.1016/j.jbiosc.2014.02.007

38. Mechanistic aspects of biologically synthesized silver nanoparticles against food- and water-borne microbes

Author:
Chandran Krishnaraj; Stacey L. Harper; Ho Sung Choe; Kwang-Pyo Kim; Soon-Il Yun
Source:
Bioprocess and biosystems engineering 2015 v.38 no.10 pp. 1943-1958
ISSN:
1615-7591
Subject:
Aspergillus niger; Aspergillus oryzae; Aspergillus sojae; Bacillus cereus; DNA; DNA damage; Escherichia coli; Listeria monocytogenes; Malva; Penicillium citrinum; Penicillium expansum; Salmonella Typhi; Staphylococcus aureus; agarose; anti-infective properties; bacteria; energy-dispersive X-ray analysis; fungi; gel electrophoresis; genotoxicity; leaf extracts; mechanism of action; minimum inhibitory concentration; nanoparticles; nanosilver; pathogens; silver; silver nitrate; transmission electron microscopy
Abstract:
... In the present study, silver nanoparticles (AgNPs) synthesized from aqueous leaves extract of Malva crispa and their mode of interaction with food- and water-borne microbes were investigated. Formation of AgNPs was conformed through UV–Vis, FE-SEM, EDS, AFM, and HR-TEM analyses. Further the concentration of silver (Ag) in the reaction mixture was conformed through ICP-MS analysis. Different concen ...
DOI:
10.1007/s00449-015-1436-1

39. Microbial strain improvement for enhanced polygalacturonase production by Aspergillus sojae

Author:
Doreen Heerd; Canan Tari; Marcelo Fernández-Lahore
Source:
Applied microbiology and biotechnology 2014 v.98 no.17 pp. 7471-7481
ISSN:
0175-7598
Subject:
Aspergillus sojae; cost effectiveness; fungi; mutagenesis; mutagenicity; mutants; polygalacturonase; screening; solid state fermentation; ultraviolet radiation
Abstract:
... Strain improvement is a powerful tool in commercial development of microbial fermentation processes. Strains of Aspergillus sojae which were previously identified as polygalacturonase producers were subjected to the cost-effective mutagenesis and selection method, the so-called random screening. Physical (ultraviolet irradiation at 254 nm) and chemical mutagens (N-methyl-N′-nitro-N-nitrosoguanidin ...
DOI:
10.1007/s00253-014-5657-z
PubMed:
24695827

40. Novel glucose dehydrogenase from Mucor prainii: Purification, characterization, molecular cloning and gene expression in Aspergillus sojae

Author:
Ryoko Satake; Atsushi Ichiyanagi; Keiichi Ichikawa; Kozo Hirokawa; Yasuko Araki; Taro Yoshimura; Keiko Gomi
Source:
Journal of bioscience and bioengineering 2015 v.120 no.5 pp. 498-503
ISSN:
1389-1723
Subject:
Aspergillus sojae; Mucor; blood glucose; flavin-adenine dinucleotide; galactose; gene expression; genes; glucose; maltose; molecular cloning; molecular weight; substrate specificity; xylose
Abstract:
... Glucose dehydrogenase (GDH) is of interest for its potential applications in the field of glucose sensors. To improve the performance of glucose sensors, GDH is required to have strict substrate specificity. A novel flavin adenine dinucleotide (FAD)-dependent GDH was isolated from Mucor prainii NISL0103 and its enzymatic properties were characterized. This FAD-dependent GDH (MpGDH) exhibited high ...
DOI:
10.1016/j.jbiosc.2015.03.012

41. Utilization of orange peel, a food industrial waste, in the production of exo-polygalacturonase by pellet forming Aspergillus sojae

Author:
Ali Oguz Buyukkileci; Marcello Fernandez Lahore; Canan Tari
Source:
Bioprocess and biosystems engineering 2015 v.38 no.4 pp. 749-760
ISSN:
1615-7591
Subject:
Aspergillus sojae; bioreactors; culture media; fermentation; fungi; industrial byproducts; industrial wastes; inoculum; mixing; orange peels; pH; pellets
Abstract:
... The production of exo-polygalacturonase (exo-PG) from orange peel (OP), a food industrial waste, using Aspergillus sojae was studied in submerged culture. A simple, low-cost, industrially significant medium formulation, composed of only OP and (NH₄)₂SO₄(AS) was developed. At an inoculum size of 2.8 × 10³spores/mL, growth was in the form of pellets, which provided better mixing of the culture broth ...
DOI:
10.1007/s00449-014-1315-1

42. Anti-septic effects of glyceollins in HMGB1-induced inflammatory responses in vitro and in vivo

Author:
Wonhwa Lee; Sae-Kwang Ku; You-Mie Lee; Jong-Sup Bae
Source:
Food and chemical toxicology 2014 v.63 pp. 1-8
ISSN:
0278-6915
Subject:
Aspergillus sojae; active ingredients; adhesion; anti-inflammatory activity; antiseptics; cell adhesion; cell movement; human umbilical vein endothelial cells; inflammation; interleukin-6; macrophages; mice; necrosis; nucleoproteins; phosphotransferases (kinases); sepsis (infection); signal transduction; toxicology; transcription factor NF-kappa B; tumor necrosis factor-alpha
Abstract:
... The ubiquitous nuclear protein High mobility group box 1 (HMGB1) is released by activated macrophages and human umbilical vein endothelial cells (HUVECs), and functions as a late mediator of experimental sepsis. Glyceollins (GCLs) are active compounds from Aspergillus sojae which have been reported for anti-cancer, anti-diabetes, and anti-inflammatory activities. We investigated here, the antisept ...
DOI:
10.1016/j.fct.2013.10.034

43. Antimicrobial activities of laboratory produced essential oil solutions against five selected fungal strains

Author:
Ivanova Emilija; Atanasova-Pančevska Natalija; Kungulovski Džoko
Source:
Zbornik Matice srpske za prirodne nauke 2013 v.2013 no.124 pp. 171-183
ISSN:
0352-4906
Subject:
Aspergillus niger; Aspergillus sojae; Candida albicans; Penicillium; Saccharomyces cerevisiae; antimicrobial properties; essential oils; ethanol; food preservation; fungi; pharmaceutical industry; plant pathogens
Abstract:
... It is well known that essential oils possess significant antimicrobial activity. This study was conducted to estimate the antimicrobial activity of various types of Biokill, a laboratory produced solution composed of several essential oils (Biokill dissolved in 96% ethanol; Biokill 96% further dissolved in DMSO; Biokill dissolved in 70% ethanol and Biokill 70% further dissolved in DMSO). The antim ...
DOI:
10.2298/ZMSPN1324171I

44. Structural analysis of cerebrosides from Aspergillus fungi: the existence of galactosylceramide in A. oryzae

Author:
Yasushi Tani; Yasunori Amaishi; Tori Funatsu; Masahiro Ito; Saki Itonori; Yoji Hata; Hisashi Ashida; Kenji Yamamoto
Source:
Biotechnology letters 2014 v.36 no.12 pp. 2507-2513
ISSN:
0141-5492
Subject:
Aspergillus oryzae; Aspergillus sojae; ceramides; cerebrosides; fatty acids; fungi; ion exchange; mass spectrometry; sugars
Abstract:
... Glucosylceramide and galactosylceramide were detected in three Aspergillus species: Aspergillus oryzae, Aspergillus sojae and Aspergillus. awamori, using borate-coated TLC. The cerebrosides from A. oryzae were further purified by ion exchange and iatrobeads column chromatographies with or without borate, and determined the composition of sugar, fatty acid and sphingoid base by GC/MS, MALDI-TOF/MS ...
DOI:
10.1007/s10529-014-1631-1
PubMed:
25129050

45. Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae

Author:
Hande Demir; Canan Tarı
Source:
Industrial crops and products 2014 v.54 pp. 302-309
ISSN:
0926-6690
Subject:
Aspergillus sojae; agitation; inoculum; mutants; particle size; particle size distribution; physicochemical properties; polygalacturonase; solid state fermentation; spores; temperature; water content; wheat bran
Abstract:
... Wheat bran, among various agro industrial by products, screened for the production of polygalacturonase (PG) in solid-state fermentation of Aspergillus sojae mutant strain, was found to be the most suitable substrate without the addition of any nutritive or inducing supplement. It was further characterized for its physicochemical composition and particle size distribution. The process conditions t ...
DOI:
10.1016/j.indcrop.2014.01.025

46. Identification of the Glutaminase Genes of Aspergillus sojae Involved in Glutamate Production during Soy Sauce Fermentation

Author:
Kotaro ITO; Yasuji KOYAMA; Yoshiki HANYA
Source:
Bioscience, biotechnology, and biochemistry 2013 v.77 no.9 pp. 1832-1840
ISSN:
1347-6947
Subject:
Aspergillus sojae; biotechnology; fermentation; genes; glutamic acid; glutaminase; glutamine; soy sauce; taste; umami
Abstract:
... Glutaminase, an enzyme that catalyzes the conversion of L-glutamine to L-glutamate, enhances the umami taste in soy sauce. The Aspergillus sojae genome contains 10 glutaminase genes. In this study, we estimated that approximately 60% of the glutamate in soy sauce is produced through the glutaminase reaction. To determine which glutaminase is involved in soy sauce glutamate production, we prepared ...
DOI:
10.1271/bbb.130151

47. Primary and secondary metabolites variation of soybean contaminated with Aspergillus sojae

Author:
K.M. Maria John; Eun Sung Jung; Sarah Lee; Jong-Sang Kim; Choong Hwan Lee
Source:
Food research international 2013 v.54 no.1 pp. 487-494
ISSN:
0963-9969
Subject:
Aspergillus sojae; carbon; daidzin; discriminant analysis; free radical scavengers; fructose; fungi; genistein; genistin; glucose; glucosides; least squares; myo-inositol; naringenin; phenylalanine; phytoalexins; secondary metabolites; soybeans
Abstract:
... Time-dependent primary and secondary metabolite changes of soybean contaminated with Aspergillus sojae and their associations were discussed. Partial least squares discriminant analysis showed that the patterns of fungus infected soybean were clearly distinguished from untreated samples based on its time intervals. A. sojae depends on soybean for its carbon source resulting gradual decrease in the ...
DOI:
10.1016/j.foodres.2013.07.045

48. Glyceollins inhibit platelet-derived growth factor-mediated human arterial smooth muscle cell proliferation and migration

Author:
Hyo Jung Kim; Byung-Yoon Cha; Bongkeun Choi; Ji Sun Lim; Je-Tae Woo; Jong-Sang Kim
Source:
British journal of nutrition 2012 v.107 no.1 pp. 24-35
ISSN:
1475-2662
Subject:
anti-inflammatory activity; cell movement; reactive oxygen species; dissociation; phosphorylation; mitogen-activated protein kinase; dose response; atherosclerosis; smooth muscle; DNA; microfilaments; cyclin-dependent kinase; interphase; platelet-derived growth factor; seeds; humans; cytotoxicity; myocytes; cell proliferation; cyclins; Aspergillus sojae; long term effects; soybeans; phytoalexins
Abstract:
... Platelet-derived growth factor (PDGF)-BB can induce abnormal proliferation and migration of vascular smooth muscle cells (VSMC) that are involved in the development of CVD. In our preliminary study, phytoalexin glyceollins (glyceollins I, II and III) isolated from soyabean seeds cultured with Aspergillus sojae showed strong antioxidant and anti-inflammatory activity. Since antioxidants showed bene ...
DOI:
10.1017/S0007114511002571
PubMed:
21733313

49. Molecular strategy for identification in Aspergillus section Flavi

Author:
Godet, Marie; Munaut, Françoise
Source:
FEMS microbiology letters 2010 v.304 no.2 pp. 157-168
ISSN:
0378-1097
Subject:
Aspergillus flavus; Aspergillus nomius; Aspergillus oryzae; Aspergillus parasiticus; Aspergillus sojae; Aspergillus tamarii; DNA; aflatoxins; allergens; decision support systems; digestion; foods; humans; pathogens; plants (botany); quantitative polymerase chain reaction; random amplified polymorphic DNA technique; secondary metabolites
Abstract:
... Aspergillus flavus is one of the most common contaminants that produces aflatoxins in foodstuffs. It is also a human allergen and a pathogen of animals and plants. Aspergillus flavus is included in the Aspergillus section Flavi that comprises 11 closely related species producing different profiles of secondary metabolites. A six-step strategy has been developed that allows identification of nine o ...
DOI:
10.1111/j.1574-6968.2009.01890.x
PubMed:
20377644

50. Purification and identification of proteolytic enzymes from Aspergillus oryzae capable of producing the antihypertensive peptide Ile-Pro-Pro

Author:
Gotou, Takanobu; Shinoda, Tadashi; Mizuno, Seiichi; Yamamoto, Naoyuki
Source:
Journal of bioscience and bioengineering 2009 v.107 no.6 pp. 615-619
ISSN:
1389-1723
Subject:
Aspergillus oryzae; Aspergillus sojae; amino acid sequences; beta-casein; gel chromatography; high performance liquid chromatography; hydroxyapatite; leucyl aminopeptidase; molecular weight; peptidyl-dipeptidase A; proteinases; proteolysis; sodium chloride; synthetic proteins
Abstract:
... Two proteolytic enzymes capable of releasing the angiotensin I-converting enzyme (ACE) inhibitor Ile-Pro-Pro from casein were identified by purification of an Aspergillus oryzae extract by three-step column chromatography. First, proteins capable of producing Ile-Pro-Pro from β-casein were eluted using a DEAE-sepharose FF column with a linear sodium chloride gradient. An endopeptidase capable of r ...
DOI:
10.1016/j.jbiosc.2009.01.022