Taka-Amylase A in the Conidia of<i>Aspergillus oryzae</i>RIB40

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  • NGUYEN Cong Ha
    Department of Agriscience and Bioscience, Tokyo University of Agriculture and Technology
  • TSURUMIZU Ryoji
    Department of Agriscience and Bioscience, Tokyo University of Agriculture and Technology
  • SATO Tsutomu
    Department of Agriscience and Bioscience, Tokyo University of Agriculture and Technology
  • TAKEUCHI Michio
    Department of Agriscience and Bioscience, Tokyo University of Agriculture and Technology

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  • Taka-Amylase A in the Conidia of Aspergillus oryzae RIB40

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A study of Taka-amylase A of conidia from Aspergillus oryzae RIB40 was done. During the research, proteins from conidia and germinated conidia were analyzed using SDS–PAGE, 2-D gel electrophoresis, Western blot analysis, MALDI-TOF Mass spectrometry, and native-PAGE combined with activity staining of TAA. The results showed that TAA exists not only in germinated conidia but also in conidia. Some bands representing degraded products of TAA were detected. Conidia, which formed on starch (SCYA), glucose (DCYA), and glycerol (GCYA) plates, contained mature TAA. Only one active band of TAA was detected after native-PAGE activity staining. In addition, TAA activity was detected in cell extracts of conidia using 0.5 M acetate buffer, pH 5.2, as extraction buffer, but was not detected in whole conidia or cell debris. The results indicate that TAA exists in conidia in active form even when starch, glucose, or glycerol is used as carbon source. TAA might belong to a set of basal proteins inside conidia, which helps in imbibition and germination of conidia.

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