Chemistry: molecular biology and microbiology – Micro-organism – per se ; compositions thereof; proces of... – Fungi
Patent
1990-12-06
1992-12-08
Brown, Johnnie R.
Chemistry: molecular biology and microbiology
Micro-organism, per se ; compositions thereof; proces of...
Fungi
435911, C12N 114
Patent
active
051697785
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a substance Trehalostatin. The invention also relates to a process for the preparation of said substance Trehalostatin and actinomycetes which produce said substance.
BACKGROUND ART
Trehalase is one of the glucohydrolases. It is an enzyme which catalyzes hydrolysis of the .alpha.-glucosidic linkage of trehalase which is widely distributed in mold, yeast and hemolymph of many species of insects.
DISCLOSURE OF THE INVENTION
The present inventors found that the actinomycetes belonging to the genus Amycolatopsis, which had been separated from soil, can yield a substance which shows an inhibitory effect against trehalase in insects, especially in Aldrichina grahami, at a very low concentration. This substance was named Trehalostatin.
The present invention was accomplished on the basis of said finding, and it relates to the substance Trehalostatin which has been collected from the cultures of a trehalostatin-producing actinomycete belonging to the genus Amycolatopsis. The present invention also provides actinomycetes strains which can yield such a novel substance and a process for the preparation of Trehalostatin by using said strains.
The actinomycete usable in the present invention include all of those belonging to the genus Amycolatopsis, a typical example of which is Amycolatopsis trehalostatica, and capable of yielding Trehalostatin.
Especially the strain SAM 0967 which was newly separated from soil by the present inventors can be used most preferably.
Amycolatopsis trehalostatica SAM 0967 has the following taxonomical properties.
1. Morphological characteristics
The substrate and aerial mycelium are formed and measure 0.4-0.8 .mu.m in diameter. The substrate mycelium is branched and exhibits occasional fragmentation. The aerial mycelium is also branched and formed spore chain with 10 or more spore per chain. Each spore measures 0.4 to 0.5 .mu.m in width and 0.9 to 1.3 .mu.m in length and has a smooth surface. No sporangia, synnemata, or sclerotia were observed even after 21 days of cultivation.
2. Cultural characteristics
Sucrose-nitrate agar: aerial mycelium are abundant and white; brownish orange in reverse; soluble pigment is grayish purple.
Glucose-asparagine agar: aerial mycelium are abundant and white; grayish orange in reverse; no soluble pigment.
Glycerol-asparagine agar: aerial mycelium are abundant and white; grayish brown in reverse; soluble pigment is grayish orange.
Starch-inorganic acid agar: aerial mycelium are abundant and white; whitish yellow in reverse; no soluble pigment.
Tyrosine agar: aerial mycelium are abundant and white; dark brown in reverse; soluble pigment is grayish brown.
Nutrient agar; aerial mycelium are abundant and white; whitish yellow in reverse; no soluble pigment.
Yeast extract-malt extract agar: aerial mycelium are abundant and white; dark brown in reverse; soluble pigment is grayish brown.
Oatmeal agar: aerial mycelium are abundant and white; whitish yellow in reverse; no soluble pigment. 1/10 potato-carrot agar: aerial mycelium are abundant and white; whitish yellow in reverse; no soluble pigment.
1/10 V-8 juice agar: aerial mycelium are abundant and white; whitish yellow in reverse; no soluble pigment.
3. Physiological characteristics
(1) Growth temperature
As a result of culture tests conducted at temperature of 16.degree. C., 19.degree. C., 22.degree. C., 25.5.degree. C., 28.5.degree. C., 31.degree. C., 33.degree. C., 36.5.degree. C., 39.5.degree. C., 42.5.degree. C., 45.5.degree. C. and 47.degree. by using Yeast extract-glucose broth, the temperature range for growth was 19-39.5.degree. C., with optimum growth occurring at 28.5-36.4.degree. C.
(2) Gelatin liquefaction (28.degree.)
Glucose-peptone-gelatin medium: positive Simple gelatin medium: positive Meat extract-gelatin medium: positive
(3) Hydrolysis of starch: positive
(4) Coagulation of skim milk (28.degree.): negative
(5) Peptonization of skim milk: positive
(6) Formation of melanin-like pigment
(7) Reduction of nitrate: positive
(8) Utiliza
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Murao Sawao
Shin Takashi
Brown Johnnie R.
Conlin David G.
Linek Ernest V.
Sawao Murao
Webber Pamela S.
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