The induction of α-amylase by starch in <i>Aspergillus oryzae</i>: evidence for controlled mRNA expression

Abstract

The induction of alpha-amylase by starch has been studied in the filamentous fungus Aspergillus oryzae. Low levels of alpha-amylase activity were found in both intracellular and extracellular samples from glucose-grown cultures. However, alpha-amylase activity increased when starch was the sole carbon source. The intracellular enzyme activity was induced by a factor of approximately 6.5, while the extracellular activity increased 20-fold over that found in the glucose-grown cultures. Regardless of the carbon source or cellular location, the molecular weight of the active protein was 52 500 +/- 1800 and only this protein reacted with antibodies specific for alpha-amylase. A parallel study of the in vitro translated proteins directed by poly(A)+ RNA fractions indicated a presumptive alpha-amylase with a similar isoelectric point but with a molecular weight of approximately 54 000. This protein was most prevalent using RNA from early, exponentially growing cultures in starch medium. Immunoprecipitation data indicate that the abundance of alpha-amylase transcripts decreases dramatically after the first 12 h, reflecting an initial transcription control for the expression of this enzyme.