Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)

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概要

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• Two different α-L-arabinofuranosidases from Aspergillus kawachii were purified and characterized. The two enzymes acted synergically with xylanase in the degradation of arabinoxylan and resulted in an increase in the amount of ferulic acid release by feruloyl esterase. Both enzymes were acidophilic and acid stable enzymes which had an optimum pH of 4.0 and were stable at pH 3.0-7.0. The general properties of the enzymes including pH optima and pH stability were similar to those of Aspergillus awamori. These results suggest that the α-L-arabinofuranosidases contribute to an increase in cereal utilization and formation of aroma in shochu brewing. Two different genes encoding α-L-arabinofuranosidases from A. kawachii, designated as AkubfA and AkabfB, and those from A. awamori, designated as AwabfA and AwabfB, were also cloned and characterized. The difference between the sequences ofAkabfA and AwabfA was only one nucleotide, resulting in an amino acid difference in the sequence, and the enzymes were assigned to family 51 of glycoside hydrolases. On the other hand, the differences between the sequences of AkabfB and AwabfB and between their encoding proteins were two nucleotides and one amino acid residue, respectively, and the enzymes were assigned to family 54 of glycoside hydrolases. On comparison of the abfA and abfB genes among A, kawachii, A. awamori, and A. niger, the relationship between the two genes for A. kawachii and A. awamori was much closer than those between A. niger and the others. Northern analyses showed that transcription of AkabfB was greater than that ofAkabfA in the presence of L-arabitol and L-arabinose, and that transcriptions of both genes were not induced in the presence of sucrose and glucose.

• 社団法人日本生物工学会の論文
• 2003-09-25

著者

• Iwano Kimio

  Department of Biotechnology, Faculty of Bioresource Science, Akita Prefectural University

• KOSEKI Takuya

  National Research Institute of Brewing

• Iwano K

  Department Of Biotechnology Faculty Of Bioresource Sciences Akita Prefectural University

• Iwano Kimio

  Department Of Biotechnology Faculty Of Bioresource Science Akita Prefectural University

• Mori Hiroaki

  Department Of Agricultural Chemistry The University Of Tokyo

• Okuda Masaki

  National Res. Inst. Brewing Higashihiroshima Jpn

• MATSUZAWA Hiroshi

  Department of Biotechnology, The University of Tokyo

• Okuda M

  National Research Institute Of Brewing

• Koseki T

  National Research Institute Of Brewing

• ARAMAKI ISAO

  National Research Institute of Brewing

• KIZAKI YASUZO

  National Research Institute of Brewing

• SUDOH SHIGETOSHI

  National Research Institute of Brewing

• Matsuzawa H

  Department Of Bioscience And Biotechnology Aomori University

• Koseki Takuya

  Department Of Bioresource Engineering Faculty Of Agriculture Yamagata University

• Matsuzawa Hiroshi

  Department Of Biotechnology And Biotechnology Research Center The University Of Tokyo

• Matsuzawa Hiroshi

  Department of Bioscience and Biotechnology, Aomori University

• MATSUZAWA Hiroshi

  Department of Agricultural Chemistry, The University of Tokyo

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