RESUMO
Piscirickettsia salmonis is the causative agent of Piscirickettsiosis, a systemic disease generating high mortality rates in farmed salmon cultures of southern Chile. Proteolytic enzymes are important virulence factors since they play a key role in bacterial invasion and proliferation within the host. Bacteria growing in muscle tissues are known to secrete proteases, but no proteolytic enzymes have been described in P. salmonis to date. A battery of putative protease genes was found in the genomes and available strains of P. salmonis by bioinformatics analyses, and their identity was established through comparison with protease genes in databases. The transcript levels of five candidate genes were analysed by in vitro infection and qPCR. All strains were found to generate protease activity to varying degrees, and this was significantly increased when bacteria infected a salmon cell line. Gene expression of several types of proteases was also evidenced, with the highest levels corresponding to the type 1 secretion system (T1SS), which is also involved in the transport of haemolysin A, although transcripts with significant levels of peptidase M4 (thermolysin) and CLP protease were also found.
Assuntos
Doenças dos Peixes/microbiologia , Genes Bacterianos/genética , Piscirickettsia/genética , Infecções por Piscirickettsiaceae/veterinária , Salmo salar , Fatores de Virulência/genética , Animais , Infecções por Piscirickettsiaceae/microbiologiaRESUMO
Background: We aimed to test the possibility of improving polypeptide production from soybean meal fermentation by engineered Aspergillus oryzae strains. Four different protease genes were cloned and transformed into wild-type A. oryzae, and the engineered A. oryzae strains were then used for soybean meal fermentation. Results: The results showed different degrees of improvement in the protease activity of the four transformants when compared with wild-type A. oryzae. A major improvement in the polypeptide yield was achieved when these strains were used in soybean meal fermentation. The polypeptide conversion rate of one of the four transformants, A. oryzae pep, reached 35.9%, which was approximately twofold higher than that exhibited by wild-type A. oryzae. Amino acid content analysis showed that the essential amino acid content and amino acid composition of the fermentation product significantly improved when engineered A. oryzae strains were used for soybean meal fermentation. Conclusions: These findings suggest that cloning of microbial protease genes with good physicochemical properties and expressing them in an ideal host such as A. oryzae is a novel strategy to enhance the value of soybean meal.