Open Access Highly Accessed Research article

Volatile profiling reveals intracellular metabolic changes in Aspergillus parasiticus: veA regulates branched chain amino acid and ethanol metabolism

Ludmila V Roze1*, Anindya Chanda1, Maris Laivenieks2, Randolph M Beaudry3, Katherine A Artymovich1, Anna V Koptina1, Deena W Awad1, Dina Valeeva1, Arthur D Jones45 and John E Linz126

Author Affiliations

1 Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA

2 Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, MI, USA

3 Department of Horticulture, Michigan State University, East Lansing, MI, USA

4 Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, MI, USA

5 Department of Chemistry, Michigan State University, East Lansing, MI, USA

6 National Food Safety and Toxicology Center, Michigan State University, East Lansing, MI, USA

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BMC Biochemistry 2010, 11:33  doi:10.1186/1471-2091-11-33

Published: 24 August 2010

Additional files

Additional file 1:

Figure S1 - Growth of A. parasiticus strains in YES liquid medium. Conidiospores were inoculated into 100 ml of liquid YES medium at 104/ml and the cultures were grown at 30°C, with shaking at150 rpm, in the dark for designated periods of time. Dry weight was estimated as described in Methods.

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Additional file 2:

Figure S2 - SPME-GC/MS headspace gas analysis of selected volatile compounds produced by aspergilli grown in YES medium in the dark for 72 h. Conidiospores were inoculated into 100 ml of liquid YES medium at 104/ml and the cultures were grown at 30°C, with shaking at 150 rpm, in the dark for 72 h. Each culture was grown in two individual flasks. Each experiment was conducted in triplicate. The results are presented as an average of six measurements of relative peak area × 104 + S.E. R.T., retention time, sec.

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Additional file 3:

Figure S3 - Production of fungal volatiles through pathways of branched chain amino acid catabolism. 2-ketoacids, the main intermediates, are formed through enzymatic transamination of branched chain amino acids; they can also be synthesized de novo. 2-keto acid decarboxylase leads to formation of the corresponding alcohols. 2-ketoacid dehydrogenase leads to formation of the corresponding CoA derivatives and, subsequently to methyl and ethyl esters.

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Additional file 4:

Figure S4 - Branched chain amino acid-derived volatiles generated by SU-1 grown for 48 h and 72 h in light. Conidiospores were inoculated into 100 ml of liquid YES medium at 104/ml and the cultures were grown at 30°C, with shaking at150 rpm, in the light for 48 h and 72 h. Volatiles were analyzed as described in Methods.

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Additional file 5:

Figure S5 - Branched chain amino acid-derived esters detected in A. parasiticus strains. *, esters unique to ΔveA.

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Additional file 6:

Figure S6 - Amino acid sequence alignment of the putative A. flavus branched chain amino acid aminotransferases AFLA_113800 and AFLA_044190 with yeast BAT1 and BAT2. Amino acid sequences were aligned using Clustal multiple sequence alignment program. AFLA_113800 exhibits 61% identity to BAT1 and 60% identity to BAT2. AFLA_044190 exhibits 43% identity to BAT1 and 44% identity to BAT2. The highlighted lysine residue represents the active site of the protein in E.coli. An asterisk was added below the sequences at conserved amino acid.

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Additional file 7:

Figure S7 - Amino acid sequence alignment of the putative A. flavus alcohol dehydrogenase, AFLA_048690, with the yeast alcohol dehydrogenase, ADH1. Amino acid sequences were aligned using Clustal multiple sequence alignment program. AFLA_048690 exhibits 57% identity to yeast ADH1. An asterisk was added below the sequences at conserved amino acid.

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