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米曲霉中α-淀粉酶分泌的动力学

Kinetics of alpha-amylase secretion in Aspergillus oryzae.

作者信息

Santerre Henriksen A L, Carlsen M, de Bang H, Nielsen J

机构信息

Center for Process Biotechnology, Department of Biotechnology, Building 223, Technical University of Denmark, DK-2800 Lyngby, Denmark.

出版信息

Biotechnol Bioeng. 1999 Oct 5;65(1):76-82. doi: 10.1002/(sici)1097-0290(19991005)65:1<76::aid-bit9>3.0.co;2-d.

DOI:10.1002/(sici)1097-0290(19991005)65:1<76::aid-bit9>3.0.co;2-d
PMID:10440673
Abstract

Pulse and pulse-chase experiments have been performed to study L-[(35)S] methionine incorporation and protein secretion kinetics in Aspergillus oryzae. Pulse experiments confirmed the mechanism of methionine uptake reported previously for Penicillium chrysogenum (Benko et al., 1967). Pulse-chase experiments were carried out to investigate the alpha-amylase secretion kinetics in A. oryzae. No unglycosylated alpha-amylase was detected neither intracellularly nor extracellularly demonstrating that glycosylation was not the rate controlling step in the secretory pathway. The pulse chase experiments indicated that there are two pools of intracellular alpha-amylase: a fast secreted and a slow secreted. The secretion of those two pools were described with a kinetic model, which was fitted to the pulse chase experiments.

摘要

已进行脉冲和脉冲追踪实验,以研究米曲霉中L-[(35)S]甲硫氨酸掺入和蛋白质分泌动力学。脉冲实验证实了先前报道的产黄青霉甲硫氨酸摄取机制(本科等人,1967年)。进行脉冲追踪实验以研究米曲霉中α-淀粉酶的分泌动力学。在细胞内和细胞外均未检测到未糖基化的α-淀粉酶,这表明糖基化不是分泌途径中的速率控制步骤。脉冲追踪实验表明,细胞内有两池α-淀粉酶:快速分泌池和缓慢分泌池。用动力学模型描述了这两池的分泌情况,该模型与脉冲追踪实验拟合。

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1
Kinetics of alpha-amylase secretion in Aspergillus oryzae.米曲霉中α-淀粉酶分泌的动力学
Biotechnol Bioeng. 1999 Oct 5;65(1):76-82. doi: 10.1002/(sici)1097-0290(19991005)65:1<76::aid-bit9>3.0.co;2-d.
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alpha-Amylase production in high cell density submerged cultivation of Aspergillus oryzae and A. nidulans.米曲霉和构巢曲霉高细胞密度深层培养中α-淀粉酶的产生
Appl Microbiol Biotechnol. 2001 Jan;55(1):81-4. doi: 10.1007/s002530000456.
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Effect of N-linked glycosylation on secretion, activity, and stability of alpha-amylase from Aspergillus oryzae.N-糖基化对米曲霉α-淀粉酶分泌、活性及稳定性的影响。
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Repetitive attack by Aspergillus oryzae alpha amylase.米曲霉α淀粉酶的反复攻击。
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Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production.随机诱变超级曲种(米曲霉):提高生产和热稳定性的α-淀粉酶用于麦芽糖糖浆生产。
BMC Microbiol. 2018 Nov 28;18(1):200. doi: 10.1186/s12866-018-1345-y.
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[Comparison of chemical and thermal stability of soluble and immobilized alpha-amylases from B. licheniformis and A. oryzae].[地衣芽孢杆菌和米曲霉可溶性及固定化α-淀粉酶的化学稳定性和热稳定性比较]
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