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Korean Society for Biochemistry and Molecular Biology (생화학분자생물학회)
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Molecular Cloning and Determination of the Nucleotide Sequence of Raw Starch Digesting α-Amylase from Aspergillus awamori KT-11

  • Matsubara, Takayoshi (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Ammar, Youssef Ben (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Anindyawati, Trisanti (R&D Center for Biotechnology, Indonesian Institute of Science (LIPI)) ;
  • Yamamoto, Satoru (Laboratory of Enzyme Technology, Department of Biotechnology, Faculty of Life Science & Biotechnology, Fukuyama University) ;
  • Ito, Kazuo (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Iizuka, Masaru (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University) ;
  • Minamiura, Noshi (Laboratory of Enzyme Chemistry, Graduate School of Science, Osaka City University)
  • Published : 2004.07.31
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Abstract

Complementary DNAs encoding $\alpha$-amylases (Amyl I, Amyl III) and glucoamylase (GA I) were cloned from Aspergillus awamori KT-11 and their nucleotide sequences were determined. The sequence of Amyl III that was a raw starch digesting $\alpha$-amylase was found to consist of a 1,902 bp open reading frame encoding 634 amino acids. The signal peptide of the enzyme was composed of 21 amino acids. On the other hand, the sequence of Amyl I, which cannot act on raw starch, consisted of a 1,500 bp ORF encoding 499 amino acids. The signal peptide of the enzyme was composed of 21 amino acids. The sequence of GA I consisted of a 1,920 bp ORF that encoded 639 amino acids. The signal peptide was composed of 24 amino acids. The amino acid sequence of Amyl III from the N-terminus to the amino acid number 499 showed 63.3% homology with Amyl I. However, the amino acid sequence from the amino acid number 501 to C-terminus, including the raw-starch-affinity site and the TS region rich in threonine and serine, showed 66.9% homology with GA I.

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References

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