Chemical composition and electron microscopy of the rodlet layer ofAspergillus nidulans conidia

Abstract

The rodlet layers of wild-type and white mutantAspergillus nidulans conidia were purified by a simple centrifugation procedure after conidial suspensions were subjected to sonication. Chemical analysis showed that the major components of wild-type rodlets were protein and melanin in almost equal amounts, followed by carbohydrate. White mutant rodlets differed from those of the wild-type strain in that the melanin content was very low. Histidine, aspartic acid, glutamic acid, glycine, and alanine were the most prominent amino acids in the rodlet layer of the white mutant, whereas cystine and methionine were not found. Electron microscopy studies showed that the rodlets of both white mutant and wild-type strains were grouped into fascicles, which varied from 80 to 160 nm in width. Individual rodlets measured 125–360 nm in length and 7 nm in diameter.