担子菌Hypsizigus marmoreusの菌床栽培過程に生産されるキシラナーゼの糖転移反応におけるアグリコン 特異性 Aglycone Specificity in Transglycosylation of a Xylanase Produced from Basidiomycete, Hypsizigus marmoreus during the Mushroom Cultivation

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Abstract

キシラナーゼはそのアミノ酸配列から予想される立体構造に基づき,2種のファミリーに分類されているが,糖転移反応においては個々の成分に特有のアグリコン特異性を持っており,受容体の化学構造から糖転移反応の可能性を予測することは困難である.本論文ではHypsizigus marmoreusの生産するキシラナーゼの受容体特異性を検討した.本実験で用いた芳香族化合物中では,フェノールを除いて100mmの濃度まで酵素は安定であった.バニリルアルコール存在下では,むしろキシラナーゼ活性は促進され,非存在下の場合に比較して多くの生成物を生産した.アルコール性の水酸基を有する芳香族化合物中では,二重結合を持つシンナミルアルコールが最も良い受容体であり,全生産物に対する転移率は30.8%であった.本酵素はジフェノール化合物や,アルコール性およびフェノール性の両水酸基を持つ化合物にも転移するが,アルコール性水酸基への転移確率が高かった.

Each xylanase shows a unique aglycone specificity in transglycosylation, though most xylanases are classified under only two families based on the amino acid sequence and the structure of the protein. We investigated the aglycone specificity of a xylanase from Hypsizigus marmoreus using many kinds of aromatic compounds as acceptors. Xylanase was stable in the presence of the aromatic compounds (-100 mM) used in this experiment except for phenol. Some compounds such as vanillyl alcohol accelerated the degradation of xylan by xylanase and in the presence of them xylanase produced more reducing sugars in addition to β-glycosides than in the absence of those acceptors. Among the aromatic compounds having alcoholic hydroxyl groups, cinnamyl alcohol-having a double bond was the best acceptor and the amount of transglycosyl product was 30.8% against the whole product. Xylanase also catalyzed the transglycosylation in the presence of diphenol compounds and aromatic compounds that have both the phenolic and the alcoholic hydroxyl group. Xylanase could catalyze the transglycosylation to the alcoholic-OH of the acceptor rather than to the phenolic-OH.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 49(2), 137-143, 2002-04-01

    The Japanese Society of Applied Glycoscience

References:  15

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008253551
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    6142375
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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