Transcription Levels of SDR Gene Ao274 in Nematode-Trapping Fungus Arthrobotrys oligospora Regulates Configurations and Oxidation Patterns of Arthrobotrisins and Formation of Trapping Devices

IF 5.7 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-02-26 DOI:10.1021/acs.jafc.4c10072
Haoda Xie, Mei Huang, Yu Zheng, Qunfu Wu, Gang Dai, Donglou Wang, Xue-Mei Niu
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Abstract

Here, we report hierarchical functions of a putative short-chain dehydrogenase/reductase gene Ao274 for arthrobotrisin biosynthesis in nematode-trapping fungus Arthrobotrys oligospora via an enhanced promoter. Transcriptional analysis revealed that Ao274 exhibited much higher transcriptional levels than all other genes in the arthrobotrisin biosynthetic pathway. We generated four mutants of two types with varying reductions in Ao274 transcription through gene swap experiments. Target isolation and structural elucidation of ten novel intermediates accumulated in the mutants demonstrated that high transcriptional levels are crucial for the hierarchical activity of Ao274, which is responsible for double carbonyl reductions and oxygenations at distinct carbon positions, preferentially acting on carbonyl reduction at C-1, followed by oxygen addition at C-1′. Additionally, variations in Ao274 transcription levels significantly affected conidial formation and trapping device development in A. oligospora. Our findings provide new insights into the chemical and biological functions of short-chain dehydrogenase/reductase family genes regulated by transcriptional levels.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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