Sporulation competence in Aspergillus nidulans: a role for iron in development

There is a difference in the response of DNA from mycelial extracts of Aspergillus nidulans to hot acid hydrolysis depending upon the state of sporulation competence. The DNA in incompetent culture mycelia is not hydrolyzable while the DNA in competent culture is hydrolyzable. The inhibition of DNA hydrolysis is due to the presence of iron. Although the concentration of iron decreases in mycelia during growth, there is sufficient iron present in competent mycelia to inhibit DNA hydrolysis. The change in DNA hydrolyzability may be the result of a change in intracellular iron distribution, or a change in an iron binding component. We suggest that these changes are related to the altered capacity for gene expression which occurs at the time of acquisition of sporulation competence.