Expression and Characterization of a Rice β-Xylosidase with Xylooligosaccharide Hydrolysis and Transglycosylation Activities

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agricultural and Food Chemistry Pub Date : 2025-04-18 DOI:10.1021/acs.jafc.4c13281
Kadsada Sala, Salila Pengthaisong, Chamaipon Beagbandee, James R. Ketudat Cairns
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Abstract

Plant β-xylosidases are less well characterized for hemicellulose degradation than their microbial counterparts. To address this, a broadly expressed rice (Oryza sativa) glycoside hydrolase family 3 (GH3) β-xylosidase designated OsXyl1 was expressed in heterologous Pichia pastoris. OsXyl1 showed maximal enzyme activity at pH 4.0 and 60 °C. It was relatively stable at 30–50 °C. It hydrolyzed 4NP-β-d-xylopyranoside (4NPXyl) and β-1,4-linked xylooligosaccharides (XOS) with degrees of polymerization (DP) of 2–6. OsXyl1 hydrolylsis of 4NPXyl was much more rapid and specific than that of other 4NP glycosides with an apparent kcat/Km value of 19.0 mM–1 s–1. OsXyl1 had similar specificity toward XOS having DP values of 2–5 with apparent kcat/Km values of 2.6–4.2 mM–1 s–1. OsXyl1 was also efficient at transglycosylating short alcohols with 4NPXyl and XOS xylosyl donors. Therefore, rice OsXyl1 β-xylosidase may function in recycling of xylans in plant cell wall recycling and it may be applied for transglycosylation of alcohol acceptors.

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具有低聚木糖水解和转糖基化活性的水稻β-木糖苷酶的表达和特性研究
植物β-木糖苷酶在半纤维素降解方面不如它们的微生物对应物。为了解决这个问题,在异源毕赤酵母中表达了广泛表达的水稻(Oryza sativa)糖苷水解酶家族3 (GH3) β-木糖苷酶OsXyl1。OsXyl1在pH 4.0和60℃条件下酶活性最高。在30-50℃时相对稳定。它水解4NP-β-d-木pyranoside (4NPXyl)和β-1,4-linked xylooligosaccharides (XOS),聚合度(DP)为2-6。OsXyl1对4NPXyl的水解速度和特异性明显高于其他4NP苷,表观kcat/Km值为19.0 mM-1 s-1。OsXyl1对XOS具有相似的特异性,DP值为2-5,表观kcat/Km值为2.6-4.2 mM-1 s-1。OsXyl1也能有效地与4NPXyl和XOS木基供体进行短醇的转糖基化。因此,水稻OsXyl1 β-木糖苷酶可能在植物细胞壁循环中的木聚糖循环中起作用,并可用于醇受体的转糖基化。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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