TY - CHAP
T1 - Genomics of Economically Significant Aspergillus and Fusarium Species
AU - Yu, Jiujiang
AU - Proctor, Robert H.
AU - Brown, Daren W.
AU - Abe, Keietsu
AU - Gomi, Katsuya
AU - Machida, Masayuki
AU - Hasegawa, Fumihiko
AU - Nierman, William C.
AU - Bhatnagar, Deepak
AU - Cleveland, Thomas E.
N1 - Funding Information:
A large-scale EST sequencing project was initiated by the collaboration of M. Machida at the National Institute of Advanced Industrial Science and Technology (AIST) (Tsukuba, Japan), O. Akita at the National Research Institute of Brewing (NRIB) (Higashi-Hiroshima, Japan), Y. Kashiwagi at the National Food Research Institute (NFRI) (Tsukuba, Japan), T. Kobayashi at the Nagoya University (Nagoya, Japan), N. Kitamoto at the Food Research Institute of Aichi Prefectural Government (Nagoya, Japan), K. Kitamoto and H. Horiuchi at The University of Tokyo (Tokyo, Japan), M. Takeuchi at Tokyo University of Agricultural Technology (Tokyo, Japan) and K. Gomi and K. Abe at Tohoku University (Sendai, Japan). The project was partly supported by private companies, Amano Enzyme (Nagoya, Japan), Ozeki (Nishinomiya, Japan), Gekkeikan Sake (Kyoto, Japan), Higashimaru (Tatsuno, Japan), Higeta (Chyoshi, Japan), Kikkoman (Noda, Japan), Yamasa (Chyoshi, Japan), Miso-Kyokai (the society of soybean paste producing companies) and Tanekoji-Kumiai (the association of koji seed companies which produce A. oryzae conidiophores). Most of these companies have been involved in traditional Japanese fermentation industries.
Funding Information:
Aspergillus Section Flavi complex consists of mycotoxin producers such as A. flavus and A. parasiticus described earlier that contaminate post-harvest crops (corn, peanut, cotton etc.) in low latitudes, and thus agribusiness is often overwhelmed by the fungal contamination. On the other hand, other fungi such as A. oryzae and A. sojae, so-called koji molds, have been extensively used for indigenous Japanese fermentation products such as sake (rice wine) and shochu (spirits), shoyu (soy sauce), and miso (soybean paste) for over 1,000 years. The long history of extensive use in the food industries placed A. oryzae on the list of Generally Regarded as Safe (GRAS) organisms by the Food and Drug Administration (FDA) in the United States ( Tailor and Richardson 1979 ). The safety of A. oryzae as a food-grade organism is also supported by the World Health Organization (FAO/WHO 1987). Today, the koji-molds are also used as host cells for enzyme production by DNA recombination technology. The beneficial involvement of koji-molds in Japanese society has been the driving force for research and development activities in fields including academia, industry, medicine and agriculture.
PY - 2004
Y1 - 2004
N2 - Mycotoxins are fungal secondary metabolites that are harmful to the health of humans and/or animals. Aflatoxins, trichothecenes (T-2 toxin and DON toxin) and fumonisins are the major mycotoxins that contaminate crop plants and, as a result, are of great importance to agricultural economics and in food and feed safety. Aflatoxins are produced mainly by the two Aspergillus species in section Flavi, A. flavus and A. parasiticus. Sterigmatocystins (precursor of aflatoxins) are produced by some strains of A. nidulans. Trichothecenes and fumonisin are produced by Fusarium species. In the genus Aspergillus, the nonaflatoxin-producing species A. fumigatus, which is a human pathogen; A. oryzae and A. sojae, which are used in food fermentation, and A. niger, which is used in industrial fermentation, are close relatives of aflatoxin-producing species A. flavus and A. parasiticus. The genetics and biology of aflatoxin, trichothecene and fumonisin biosynthesis have been investigated in significant detail, and many of the genes and/or enzymes involved in toxin formation have been identified. Genomic efforts, such as Expressed Sequence Tag (EST), cosmid clone sequencing, chromosome sequencing, and large-scale whole genome sequencing, on toxigenic and non-toxigenic Aspergillus and Fusarium species have been made in recent years. The technological breakthroughs in genomics research will almost certainly promote revolution in our understanding of the biology and genetics of these filamentous fungi for the control of mycotoxin contamination in food and feed and for the improvement in yield and quality of industrial fermentation products. In this chapter, we review advances in genomics research on those Aspergillus and Fusarium species.
AB - Mycotoxins are fungal secondary metabolites that are harmful to the health of humans and/or animals. Aflatoxins, trichothecenes (T-2 toxin and DON toxin) and fumonisins are the major mycotoxins that contaminate crop plants and, as a result, are of great importance to agricultural economics and in food and feed safety. Aflatoxins are produced mainly by the two Aspergillus species in section Flavi, A. flavus and A. parasiticus. Sterigmatocystins (precursor of aflatoxins) are produced by some strains of A. nidulans. Trichothecenes and fumonisin are produced by Fusarium species. In the genus Aspergillus, the nonaflatoxin-producing species A. fumigatus, which is a human pathogen; A. oryzae and A. sojae, which are used in food fermentation, and A. niger, which is used in industrial fermentation, are close relatives of aflatoxin-producing species A. flavus and A. parasiticus. The genetics and biology of aflatoxin, trichothecene and fumonisin biosynthesis have been investigated in significant detail, and many of the genes and/or enzymes involved in toxin formation have been identified. Genomic efforts, such as Expressed Sequence Tag (EST), cosmid clone sequencing, chromosome sequencing, and large-scale whole genome sequencing, on toxigenic and non-toxigenic Aspergillus and Fusarium species have been made in recent years. The technological breakthroughs in genomics research will almost certainly promote revolution in our understanding of the biology and genetics of these filamentous fungi for the control of mycotoxin contamination in food and feed and for the improvement in yield and quality of industrial fermentation products. In this chapter, we review advances in genomics research on those Aspergillus and Fusarium species.
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U2 - 10.1016/S1874-5334(04)80013-3
DO - 10.1016/S1874-5334(04)80013-3
M3 - Chapter
AN - SCOPUS:3843127972
T3 - Applied Mycology and Biotechnology
SP - 249
EP - 283
BT - Applied Mycology and Biotechnology
PB - Elsevier
ER -
