Machida Masayuki, Asai Kiyoshi, Sano Motoaki, Tanaka Toshihiro, Kumagai Toshitaka, Terai Goro, Kusumoto Ken-Ichi, Arima Toshihide, Akita Osamu, Kashiwagi Yutaka, Abe Keietsu, Gomi Katsuya, Horiuchi Hiroyuki, Kitamoto Katsuhiko, Kobayashi Tetsuo, Takeuchi Michio, Denning David W, Galagan James E, Nierman William C, Yu Jiujiang, Archer David B, Bennett Joan W, Bhatnagar Deepak, Cleveland Thomas E, Fedorova Natalie D, Gotoh Osamu, Horikawa Hiroshi, Hosoyama Akira, Ichinomiya Masayuki, Igarashi Rie, Iwashita Kazuhiro, Juvvadi Praveen Rao, Kato Masashi, Kato Yumiko, Kin Taishin, Kokubun Akira, Maeda Hiroshi, Maeyama Noriko, Maruyama Jun-ichi, Nagasaki Hideki, Nakajima Tasuku, Oda Ken, Okada Kinya, Paulsen Ian, Sakamoto Kazutoshi, Sawano Toshihiko, Takahashi Mikio, Takase Kumiko, Terabayashi Yasunobu, Wortman Jennifer R, Yamada Osamu, Yamagata Youhei, Anazawa Hideharu, Hata Yoji, Koide Yoshinao, Komori Takashi, Koyama Yasuji, Minetoki Toshitaka, Suharnan Sivasundaram, Tanaka Akimitsu, Isono Katsumi, Kuhara Satoru, Ogasawara Naotake, Kikuchi Hisashi
Institute for Biological Resources and Functions, National Institute of Advanced Industrial Science and Technology (AIST), Higashi 1-1-1, Tsukuba, Ibaraki 305-8566, Japan.
Nature. 2005 Dec 22;438(7071):1157-61. doi: 10.1038/nature04300.
The genome of Aspergillus oryzae, a fungus important for the production of traditional fermented foods and beverages in Japan, has been sequenced. The ability to secrete large amounts of proteins and the development of a transformation system have facilitated the use of A. oryzae in modern biotechnology. Although both A. oryzae and Aspergillus flavus belong to the section Flavi of the subgenus Circumdati of Aspergillus, A. oryzae, unlike A. flavus, does not produce aflatoxin, and its long history of use in the food industry has proved its safety. Here we show that the 37-megabase (Mb) genome of A. oryzae contains 12,074 genes and is expanded by 7-9 Mb in comparison with the genomes of Aspergillus nidulans and Aspergillus fumigatus. Comparison of the three aspergilli species revealed the presence of syntenic blocks and A. oryzae-specific blocks (lacking synteny with A. nidulans and A. fumigatus) in a mosaic manner throughout the genome of A. oryzae. The blocks of A. oryzae-specific sequence are enriched for genes involved in metabolism, particularly those for the synthesis of secondary metabolites. Specific expansion of genes for secretory hydrolytic enzymes, amino acid metabolism and amino acid/sugar uptake transporters supports the idea that A. oryzae is an ideal microorganism for fermentation.
米曲霉是一种对日本传统发酵食品和饮料生产至关重要的真菌，其基因组已被测序。米曲霉分泌大量蛋白质的能力以及转化系统的开发，促进了其在现代生物技术中的应用。尽管米曲霉和黄曲霉都属于曲霉属围缘亚属的黄曲霉菌群，但与黄曲霉不同，米曲霉不产生黄曲霉毒素，并且其在食品工业中的悠久使用历史已证明了其安全性。我们在此表明，米曲霉的37兆碱基（Mb）基因组包含12,074个基因，与构巢曲霉和烟曲霉的基因组相比，其基因组扩展了7 - 9 Mb。对这三种曲霉物种的比较揭示，在米曲霉的整个基因组中，以镶嵌方式存在着同线区域和米曲霉特有的区域（与构巢曲霉和烟曲霉缺乏同线性）。米曲霉特有序列区域富含参与代谢的基因，特别是那些参与次级代谢产物合成的基因。分泌性水解酶、氨基酸代谢以及氨基酸/糖摄取转运蛋白的基因的特异性扩增，支持了米曲霉是发酵理想微生物的观点。
