Rhamnogalacturonan α-d-Galactopyranosyluronohydrolase1

Mutter, M.; Beldman, G.; Pitson, Stuart M.; Schols, Henk A.; Voragen, A.G.J.

doi:10.1104/pp.117.1.153

Cited by 58 publications

(19 citation statements)

References 29 publications

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“…Rhamnogalacturonan galacturono hydrolase is able to release a GalA moiety connected to a rhamnose residue from the non-reducing side of RGI chains but is unable to liberate GalA from HG [82]. Similar to RGRH no sequence information for RGGH is available.…”

Section: Rhamnogalacturonan Galacturono Hydrolase (Rggh)mentioning

confidence: 99%

Pectin, a versatile polysaccharide present in plant cell walls

et al. 2009

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Pectin or pectic substances are collective names for a group of closely associated polysaccharides present in plant cell walls where they contribute to complex physiological processes like cell growth and cell differentiation and so determine the integrity and rigidity of plant tissue. They also play an important role in the defence mechanisms against plant pathogens and wounding. As constituents of plant cell walls and due to their anionic nature, pectic polysaccharides are considered to be involved in the regulation of ion transport, the porosity of the walls and in this way in the control of the permeability of the walls for enzymes. They also determine the water holding capacity. The amount and composition of pectic molecules in fruits and vegetables and other plant produce strongly determine quality parameters of fresh and processed food products. Pectin is also extracted from suitable agro-by-products like citrus peel and apple pomace and used in the food industry as natural ingredients for their gelling, thickening, and stabilizing properties. Some pectins gain more and more interest for their health modulating activities. Endogenous as well as exogenous enzymes play an important role in determining the pectic structures present in plant tissue, food products, or ingredients at a given time. In this paper functional and structural characteristics of pectin are described with special emphasis on the structural elements making up the pectin molecule, their interconnections and present models which envisage the accommodation of all structural elements in a macromolecule. Attention is also given to analytical methods to study the pectin structure including the use of enzymes as analytical tools. PectinPectin is one of the major plant cell wall components and probably the most complex macromolecule in nature, as it can be composed out of as many as 17 different monosaccharides containing more than 20 different linkages [1][2][3]. Plant functionality of pectinIn a plant, pectin is present in the middle lamella, primary cell and secondary walls and is deposited in the early stages of growth during cell expansion [4]. Its functionality to a plant is quite divers. First, pectin plays an important role in the formation of higher plant cell walls [5], which lend strength and support to a plant and yet are very dynamic structures [4]. In general, the polymeric composition of primary cell walls in dicotyledonous plants consists of approximately 35% pectin, 30% cellulose, 30% hemicellulose, and 5% protein [5]. Grasses contain 2-10% pectin and wood tissue ca 5%. In cell walls of some fruits and vegetables, the pectin content can be substantially higher and the protein content lower [6]. Second, pectin influences various cell wall properties such as porosity, surface charge, pH, and ion balance and therefore is of importance to the ion transport in the cell wall [7]. Furthermore, pectin oligosaccharides are known to activate plant defense

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Section: Rhamnogalacturonan Galacturono Hydrolase (Rggh)mentioning

confidence: 99%

Pectin, a versatile polysaccharide present in plant cell walls

et al. 2009

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“…Breakdown of rhamnogalacturonan is mainly mediated by two rhamnogalacturonan-degrading enzymes, rhamnogalacturonan hydrolase (RGaseA) and rhamnogalacturonan lyase (RGaseB). The rhamnogalacturonandegrading system of Aspergillus aculeatus has been well characterized, and three-dimensional structures of RGaseA and RGaseB have been elucidated, contributing toward the understanding of their structure-function relationship (Kofod et al, 1994, Mutter et al, 1994, Mutter et al, 1996a, Mutter et al, 1996b, Mutter et al, 1998, McDonough et al, 2004, Jensen et al, 2010. Furthermore, the usefulness of these enzymes in the processing of food has been confirmed.…”

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confidence: 91%

Sequence Analysis and Heterologous Expression of Rhamnogalacturonan Lyase A Gene (AsrglA) from Shoyu Koji Mold, Aspergillus sojae KBN1340

Yoshino-Yasuda¹,

Karita²,

Kato³

et al. 2012

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The rhamnogalacturonan lyase A gene, designated AsrglA, was isolated from a shoyu koji mold, Aspergillus sojae KBN1340, and characterized. The structural gene comprised 2,245 bp with 11 introns. The open reading frame encoded a 528-residue protein with a signal peptide of 20 residues. AsrglA shared a high degree of sequence identity with Aspergillus oryzae rhamnogalacturonate lyase A and Aspergillus flavus rhamnogalacturonase B. Utilizing the promoter of the A. oryzae taaG2 gene, AsRglA was successfully expressed in A. oryzae and secreted into the culture medium. AsRglA had a molecular mass of 55.0 kDa, a pH optimum of 4.5, and a temperature optimum of 50℃.Keywords: shoyu koji mold, Aspergillus sojae, rhamnogalacturonan lyase gene, heterologous expression *To whom correspondence should be addressed. E-mail: shiyouko_yasuda@pref.aichi.lg.jp IntroductionThe filamentous fungus Aspergillus sojae is used for the production of fermented soy sauce (shoyu), a traditional Japanese food. A. sojae, when grown on a shoyu koji composed of soybean and wheat, secretes a large variety of carbohydrases and proteases. These enzymes are essential for the efficient maceration and hydrolysis of soybean and wheat. Among these enzymes, pectinolytic enzymes are the most important in soy sauce production as they improve the filtration efficiency of soy sauce mash and decrease the amount of the pressed cake (Kikuchi, 1977). Pectinolytic enzymes play a key role in the complete degradation of the plant cell wall, as the depolymerization of pectin exposes other cell wall components to degradation and leads to further cell wall breakdown. Pectin is one of the most complex polysaccharides with a backbone composed of homogalacturonan "smooth" regions and highly rhamnified "hairy" regions of rhamnogalacturonan (Willats et al., 2001). The canonical pectinolytic enzymes such as polygalacturonases and pectin lyases can fragment homogalacturonan but cannot degrade rhamnogalacturonan. Breakdown of rhamnogalacturonan is mainly mediated by two rhamnogalacturonan-degrading enzymes, rhamnogalacturonan hydrolase (RGaseA) and rhamnogalacturonan lyase (RGaseB). The rhamnogalacturonandegrading system of Aspergillus aculeatus has been well characterized, and three-dimensional structures of RGaseA and RGaseB have been elucidated, contributing toward the understanding of their structure-function relationship (Kofod et al., 1994, Mutter et al., 1994, Mutter et al., 1996a, Mutter et al., 1996b, Mutter et al., 1998, McDonough et al., 2004, Jensen et al., 2010. Furthermore, the usefulness of these enzymes in the processing of food has been confirmed. The solubilization of soybean cell wall material (CWM) by RGaseA and RGaseB in combination with other pectinolytic enzymes was compared in order to identify enzymes for new soybean processes or products (Heldt-Hansen et al., 1996). RGaseA was only able to solubilize 7% of the CWM, whereas addition of rhamnogalacturonan acetyl esterase and galactanase increased the solubilization to 17% and 44%, respectively. On the ot...

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“…The family 4 polysaccharide lyase, rhamnogalacturonan lyase (RG-lyase), which cleaves the a-1,4 backbone of RG-I through a b-elimination mechanism, has also been isolated from A. aculeatus (EC 4.2.2., SwissProt Q00019) [10][11][12]. Both RG-lyase and RG-hydrolase display an increase in catalytic efficiency towards deacetylated RG-I, thus these enzymes work synergistically with RGAE to degrade RG-I [13].…”

Section: Introductionmentioning

confidence: 99%

“…Cleavage via b-elimination introduces a double bond in the fourth residue, GalUA [14]. Removal of the branching galactan side chains FEBS Letters 565 (2004) attached to Rha decreases the enzymes catalytic efficiency, whereas removal of the branching arabinan side chains results in an increase in enzymatic efficiency [11]. Out of the 14 current polysaccharide lyase families, structures are known for families 1, 3, 5, 6, 7, 8, 9, and 10 [6].…”

Section: Introductionmentioning

confidence: 99%

Rhamnogalacturonan lyase reveals a unique three‐domain modular structure for polysaccharide lyase family 4

et al. 2004

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Rhamnogalacturonan lyase (RG-lyase) specifically recognizes and cleaves a-1,4 glycosidic bonds between L L -rhamnose and D D -galacturonic acids in the backbone of rhamno galacturonan-I, a major component of the plant cell wall polysaccharide, pectin. The three-dimensional structure of RGlyase from Aspergillus aculeatus has been determined to 1.5 A resolution representing the first known structure from polysaccharide lyase family 4 and of an enzyme with this catalytic specificity. The 508-amino acid polypeptide displays a unique arrangement of three distinct modular domains. Each domain shows structural homology to non-catalytic domains from other carbohydrate active enzymes.

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Rhamnogalacturonan α-d-Galactopyranosyluronohydrolase1

Cited by 58 publications

References 29 publications

Pectin, a versatile polysaccharide present in plant cell walls

Pectin, a versatile polysaccharide present in plant cell walls

Sequence Analysis and Heterologous Expression of Rhamnogalacturonan Lyase A Gene (AsrglA) from Shoyu Koji Mold, Aspergillus sojae KBN1340

Rhamnogalacturonan lyase reveals a unique three‐domain modular structure for polysaccharide lyase family 4

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