Cloning and characterization of grpE in Acetobacter pasteurianus NBRC3283(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
The grpE gene in Acetobacter pasteurianus NBRC3283 was cloned and characterized, to elucidate the mechanism underlying the resistance of acetic acid bacteria to the stressors existing during acetic acid fermentation. This gene was found to be located in tandem with two related genes, appearing on the genome in the order grpE-dnaK-dnaJ. A σ^<32>-type promoter sequence was found in the upstream region of grpE. The relative transcription levels of grpE, dnaK, and dnaJ mRNA were in the ratio of approximately 1:2:0.1, and the genes were transcribed as grpE-dnaK, dnaK, and dnaJ. The transcription level of grpE was elevated by heat shock and treatment with ethanol. Co-overexpression of GrpE with DnaK/J in cells resulted in improved growth compared to the single overexpression of DnaK/J in high temperature or ethanol-containing conditions, suggesting that GrpE acts cooperatively with DnaK/J for expressing resistance to those stressors considered to exist during acetic acid fermentation. Our findings indicate that GrpE is closely associated with adaptation to stressors in A. pasteurianus and may play an important role in acetic acid fermentation.
著者
-
Ishikawa Morio
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Okamoto-Kainuma Akiko
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Jochi Takayuki
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Suzuki Ikue
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Matsui Kazuaki
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Kaga Takayuki
Central Research Institute, Mitsukan Group Corporation
-
Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
-
Kaga Takayuki
Central Research Institute Mitsukan Group Corporation
-
Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Suzuki Ikue
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Suzuki Ikue
Department Of Chemistry College Of Humanities And Science Nihon University
-
Okamoto-kainuma Akiko
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Jochi Takayuki
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Ishikawa Morio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Matsui Kazuaki
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Matsui Kazuaki
Department Of Environmental Conservation Ehime University
-
Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
-
Ishikawa Morio
Department Of Fermentation Science Tokyo University Of Agriculture
関連論文
- Cloning and Characterization of clpB in Acetobacter pasteurianus NBRC3283(BREWING AND FOOD TECHNOLOGY)
- Effect of Oral Intake of Ceramide-Containing Acetic Acid Bcteria on Skin Barrier Function
- Cloning and characterization of grpE in Acetobacter pasteurianus NBRC3283(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects
- Bioavailability of Acetate from Two Vinegar Supplements : Capsule and Drink
- Substantially Complete Removal of Three Major Allergenic Soybean Proteins (Gly m Bd 30K, Gly m Bd 28K, and the α-Subunit of Conglycinin) from Soy Protein by Using a Mutant Soybean, Tohoku 124
- Novel Benzacridine Derivative in the Green Pigment from Methyl Caffeate and Butylamine
- Development of Free Radical Products during the Greening Reaction of Caffeic Acid Esters (or Chlorogenic Acid) and a Primary Amino Compound(Food & Nutrition Science)
- Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound(Food & Nutrition Science)
- A Gene Encoding Phosphatidylethanolamine N-Methyltransferase from Acetobacter aceti and Some Properties of its Disruptant(Microbiology & Fermentation Technology)
- MUP1,High Affinity Methionine Permease, is Involved in Cysteine Uptake by Saccharomyces cerevisiae
- The est1 Regulation Depends on the Oxygen Concentration in Acetobacter pasteurianus
- A Permease Exhibiting a Dual Role for Lysine and Biotin Uptake in Saccharomyces cerevisiae
- High Effeciency Transformation of Bacillus brevis by Electroporation
- Protein Disulfide Isomerase Activity of Some Plant Seeds
- Substantially Complete Removal of the 34 kDa Allergenic Soybean Protein, Gly m Bd 30 K, from Soy Milk of a Mutant Lacking the α- and α'-Subunits of Conglycinin
- TRANSCRIPTIONAL REGULATION OF AROMATASE GENE IN GONAD AT SEX DIFFERENTIATION OF XENOPUS(Developmental Biology,Abstracts of papers presented at the 74^ Annual Meeting of the Zoological Society of Japan)
- Purification and Characterizationof Protein Disulfide Isomerase from Soybeam
- Cloning and Characterization of the dnaKJ Operon in Acetobacter aceti (MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Cloning and Characterization of groESL Operon in Acetobacter aceti
- Role of Intracellular Esterases in the Production of Esters by Acetobacter pasteurianus
- Cloning and Characterization of Ethanol-Regulated Esterase Genes in Acetobacter pasteurianus
- Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
- Purification and Characterization of Intracellular Esterases Related to Ethylacetate Formation in Acetobacter pasteurianus
- Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods
- Elevation of ceramide in Acetobacter malorum S24 by low pH stress and high temperature stress(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Hydrogen Peroxide Resistance of Acetobacter pasteurianus NBRC3283 and Its Relationship to Acetic Acid Fermentation
- Effect of Continuous Ingestion of Acetic Acid Bacteria on Memory Retention and the Synaptic Function in Aged Rats
- Vinegar Intake Enhances Flow-Mediated Vasodilatation via Upregulation of Endothelial Nitric Oxide Synthase Activity
- Characterization of rpoH in Acetobacter pasteurianus NBRC3283(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation
- Vinegar Intake Reduces Body Weight, Body Fat Mass, and Serum Triglyceride Levels in Obese Japanese Subjects
- 細菌群集におけるアンピシリン耐性およびEscherichia coliの計数法
- Effects of Acetic Acid Bacteria Supplementation on Muscle Damage After Moderate-Intensity Exercise
- Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.