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Genetics and Molecular Biology |
Microbiology Department, University College Cork, National University of Ireland, Cork, Ireland1
National Food Biotechnology Centre, National University of Ireland, Cork, Ireland2
Author for correspondence: Alan D. W. Dobson. Tel: +353 21 4902743. Fax: +353 21 4903101. e-mail: a.dobson{at}ucc.ie
Four laccase isozyme genes, Psc lac1, 2, 3 and 4 have been cloned from the edible mushroom, Pleurotus sajor-caju. The genes display a high degree of homology with other basidiomycete laccases (5599%) at the amino acid level. Of the laccase genes isolated, Psc lac1 and 4 displayed the highest degree of similarity (85% at the amino acid level), while Psc lac3 showed the highest degree of divergence, exhibiting only 5257% amino acid similarity to the other Pl. sajor-caju laccase gene sequences. Laccase activity in Pl. sajor-caju is affected by nutrient nitrogen and carbon, and by the addition of copper and manganese to the growth medium. In addition, 2,5-xylidine, ferulic acid, veratric acid and 1-hydroxybenzotriazole induced laccase activity in the fungus. Induction of individual laccase isozyme genes by carbon, nitrogen, copper, manganese and the two aromatic compounds, 2,5-xylidine and ferulic acid, occured at the level of gene transcription. While Psc lac3 transcript levels appeared to be constitutively expressed, transcript levels for the other laccase isozyme genes, lac1, 2 and 4, were differentially regulated under the conditions tested.
Keywords: white-rot fungus, transcriptional regulation, ligninolytic enzymes, polyphenol oxidases
Abbreviations: EF, extracellular fluid; FA, ferulic acid; gDNA, genomic DNA; HBT, 1-hydroxybenzotriazole; HC, high carbon; HN, high nitrogen; LNC, low nitrogen and carbon; XYL, 2,5-xylidine
The GenBank accession numbers for the sequences determined in this work are AF297525AF297528.
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