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Ethanol Perturbs Glycosylation and Inhibits Hypersecretion in Trichoderma reesei
H Merivuori1, B S Montenecourt, J A Sands
1Department of Biology, Lehigh University, Bethlehem, Pennsylvania 18015.
Applied and Environmental Microbiology
|February 1, 1987
Summary
Low levels of ethanol disrupt glycoprotein production and secretion in Trichoderma reesei, impacting protein glycosylation and overall yield. This study highlights ethanol
Area of Science:
- Biotechnology and Molecular Biology
- Industrial Microbiology
Background:
- Trichoderma reesei is a key industrial fungus for enzyme production.
- Glycoprotein secretion and post-translational modifications are critical for its applications.
- Understanding factors affecting secretion is vital for optimizing bioprocesses.
Purpose of the Study:
- To investigate the impact of ethanol and phenylethanol on Trichoderma reesei growth.
- To analyze the effects of these alcohols on glycoprotein secretion and glycosylation.
- To determine the influence on protein secretion levels in a hypersecretory strain.
Main Methods:
- Cultivation of Trichoderma reesei in the presence of ethanol and phenylethanol.
- Analysis of secreted proteins using isoelectric focusing.
- Quantification of mannose incorporation into oligosaccharides.
- Measurement of overall protein secretion levels.
Main Results:
- Low ethanol concentrations (1.5%) altered the glycosylation process.
- Isoelectric profiles of secreted proteins showed significant changes.
- Mannose incorporation into oligosaccharides was reduced.
- Ethanol markedly decreased protein secretion in a hypersecretory strain.
Conclusions:
- Ethanol, even at low concentrations, negatively affects Trichoderma reesei glycoprotein synthesis and secretion.
- The glycosylation process is particularly sensitive to ethanol exposure.
- These findings have implications for optimizing fermentation conditions in industrial applications involving Trichoderma reesei.