2005
DOI: 10.5458/jag.52.161
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Kinetic Studies on Endo-.BETA.-galactosidase by a Novel Colorimetric Assay and Synthesis Poly-N-acetyllactosamines Using Its Transglycosylation Activity

Abstract: Endo galactosidases (EC 3.2.1.103) were discovered as keratan sulfate degrading enzymes, so called keratanases, in culture filtrates of E. freundii, 1) Coccobacillus sp., 2) Pseudomonas sp., 3) Flavobacterium keratolyticus 4,5) and Bacteroides fragilis. 6)E. freundii keratanase was found to have hydrolyzing activity for a wide range of nonsulfated oligosaccharides isolated from human milk and carbohydrate moieties of glycoproteins and glycolipids.7 10) The use of endo galactosidase has been expanded to detecti… Show more

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“…20) There have been recent reports concerning regioselectivity and substrate specificity in the transglycosylation with galactosidases from a variety of bacterial origins. 27,28) Moreover, synthetic studies on unique compounds such as poly-N-acetyllactosamines and nucleotide-activated oligosaccharides have been carried out. 28,29) However, there are few reports on the effect of glycosylation on the water solubility of insoluble components, though galactosylation to the thiol group in order to improve taste have been reported.…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…20) There have been recent reports concerning regioselectivity and substrate specificity in the transglycosylation with galactosidases from a variety of bacterial origins. 27,28) Moreover, synthetic studies on unique compounds such as poly-N-acetyllactosamines and nucleotide-activated oligosaccharides have been carried out. 28,29) However, there are few reports on the effect of glycosylation on the water solubility of insoluble components, though galactosylation to the thiol group in order to improve taste have been reported.…”
Section: Discussionmentioning
confidence: 99%
“…27,28) Moreover, synthetic studies on unique compounds such as poly-N-acetyllactosamines and nucleotide-activated oligosaccharides have been carried out. 28,29) However, there are few reports on the effect of glycosylation on the water solubility of insoluble components, though galactosylation to the thiol group in order to improve taste have been reported. 30) Moreover, there are few reports on galactosylation to the rhamnose residue by using -galactosidase.…”
Section: Discussionmentioning
confidence: 99%