Genome sequencing and analysis of Aspergillus oryzae

被引:936
作者
Machida, M
Asai, K
Sano, M
Tanaka, T
Kumagai, T
Terai, G
Kusumoto, KI
Arima, T
Akita, O
Kashiwagi, Y
Abe, K
Gomi, K
Horiuchi, H
Kitamoto, K
Kobayashi, T
Takeuchi, M
Denning, DW
Galagan, JE
Nierman, WC
Yu, JJ
Archer, DB
Bennett, JW
Bhatnagar, D
Cleveland, TE
Fedorova, ND
Gotoh, O
Horikawa, H
Hosoyama, A
Ichinomiya, M
Igarashi, R
Iwashita, K
Juvvadi, PR
Kato, M
Kato, Y
Kin, T
Kokubun, A
Maeda, H
Maeyama, N
Maruyama, J
Nagasaki, H
Nakajima, T
Oda, K
Okada, K
Paulsen, I
Sakamoto, K
Sawano, T
Takahashi, M
Takase, K
Terabayashi, Y
Wortman, JR
机构
[1] Natl Inst Adv Ind Sci & Technol AIST, Inst Biol Resources & Funct, Tsukuba, Ibaraki 3058566, Japan
[2] AIST, Computat Biol Res Ctr, Koto Ku, Tokyo 1350064, Japan
[3] Natl Inst Technol & Evaluat, Shibuya Ku, Tokyo 1510066, Japan
[4] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
[5] Natl Res Inst Brewing, Hiroshima 7390046, Japan
[6] Tohoku Univ, Aoba Ku, Sendai, Miyagi 9818555, Japan
[7] Univ Tokyo, Bunkyo Ku, Tokyo 1138657, Japan
[8] Nagoya Univ, Chikusa Ku, Nagoya, Aichi 4648601, Japan
[9] Tokyo Univ Agr & Technol, Tokyo 1830054, Japan
[10] Univ Manchester, Manchester M23 9PL, Lancs, England
[11] MIT, Broad Inst, Cambridge, MA 02142 USA
[12] Harvard Univ, Cambridge, MA 02142 USA
[13] Inst Genom Res, Rockville, MD 20850 USA
[14] George Washington Univ, Sch Med, Dept Biochem & Mol Biol, Washington, DC 20037 USA
[15] ARS, USDA, So Reg Res Ctr, New Orleans, LA 70124 USA
[16] Univ Nottingham, Sch Biol, Nottingham NG7 2RD, England
[17] Tulane Univ, New Orleans, LA 70118 USA
[18] Kyowa Hakko Kogyo Co Ltd, Chiyoda Ku, Tokyo 1008185, Japan
[19] Gekkeikan Sake Co Ltd, Res Inst, Fushimi Ku, Kyoto 6128361, Japan
[20] Amano Enzyme Inc, Gifu 5090108, Japan
[21] INTEC Web & Genome Informat Corp, Koto Ku, Tokyo 1368637, Japan
[22] Kikkoman Foods Inc, Chiba 2780037, Japan
[23] Ozeki Co Ltd, Nishinomiya, Hyogo 6638227, Japan
[24] Axiohelix, Koto Ku, Tokyo 1350064, Japan
[25] Higeta Shoyu Ltd, Chiba 2888680, Japan
[26] Kyushu Univ, Higashi Ku, Fukuoka 8128581, Japan
[27] Nara Inst Sci & Technol, Nara 6300101, Japan
基金
英国生物技术与生命科学研究理事会;
关键词
D O I
10.1038/nature04300
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
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(1) have facilitated the use of A. oryzae in modern biotechnology(2-4). 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(5) and Aspergillus fumigatus(6). 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.
引用
收藏
页码:1157 / 1161
页数:5
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