Aspergillus oryzae accelerates the conversion of ergosterol to ergosterol peroxide by efficiently utilizing cholesterol

Abstract

It is well-known that excessive cholesterol leads to hypercholesterolemia, arteriosclerosis, coronary heart disease, stroke, and other diseases, which seriously threatens human health. Lactobacillus, a prokaryote, is reported to utilize cholesterol in the environment. However, little research focuses on the cholesterol utilization by eukaryote. Hence, the objectives of the present study were to investigate the mechanism of cholesterol utilization by the eukaryote and determine the role of oxysterol binding protein in this process. Our results showed for the first time that Aspergillus oryzae, a food-safe filamentous fungus, can utilize cholesterol efficiently. Our results also demonstrated that cholesterol utilization by A. oryzae might promote the conversion of ergosterol to ergosterol peroxide. Osh3, an oxysterol binding protein, can bind sterols (e.g., cholesterol, ergosterol, and ergosterol peroxide) and plays an important role in sterols transportation. This research is of considerable significance for developing low-fat food and cholesterol-lowering probiotics.

Mycoproteins and their health‐promoting properties: Fusarium species and beyond

“…In the similar context, Qiu et al. (2022) showed, in in vitro conditions, that A. oryzae (CICC 40092) accelerates the conversion of ergosterol‐to‐ergosterol peroxide by efficiently utilizing cholesterol, as a carbon source. This report provides a mechanistic insight that cholesterol metabolism in A. oryzae can promote the production of ergosterol peroxide, which is anti‐oxidative and anti‐inflammatory.…”

Aspergillus oryzae as a Cell Factory: Research and Applications in Industrial Production

“…Furthermore, A. oryzae exhibits robust capabilities in the degradation of various organic matter and plays a pivotal role in the biocycle. In conclusion, A. oryzae proves to be an ideal strain for establishing biofactories that produce industrial enzymes, enabling its significant contribution to the fields of medicine, environment, and food production [7][8][9].…”