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Int. J. Mol. Sci. 2015, 16(12), 29226-29235; doi:10.3390/ijms161226159

Hydrolysis of Oligosaccharides by a Thermostable α-Galactosidase from Termitomyces eurrhizus

1
State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University, Beijing 100193, China
2
Shaanxi Microbiology Research Institute, No. 76 Xiying Road, Xi’an 710043, China
3
College of Food Science and Technology, Nanjing Agricultural University, Weigang, Nanjing 210095, China
4
School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China
These authors contributed equally to this work.
*
Authors to whom correspondence should be addressed.
Academic Editor: Vladimír Křen
Received: 6 October 2015 / Revised: 27 November 2015 / Accepted: 1 December 2015 / Published: 8 December 2015
(This article belongs to the Section Biochemistry, Molecular and Cellular Biology)
View Full-Text   |   Download PDF [2609 KB, uploaded 8 December 2015]   |  

Abstract

The genus of Termitomyces purchased from the market has been identified as Termitomyces eurrhizus using the Internal Transcribed Spacer (ITS) method. An α-galactosidase from T. eurrhizus (TEG), a monomeric protein with a molecular mass of 72 kDa, was purified 146 fold by employing ion exchange chromatography and gel filtration. The optimum pH and temperature was 5.0 and 60 °C, respectively. TEG was stable over pH 2–6, and also exhibited good thermostablility, retaining 100% of the original activity after incubation at 60 °C for 2 h. Inhibition of the enzyme activity by N-bromosuccinimide (NBS) constituted evidence for an essential role of tryptophan in the catalytic action of the isolated enzyme. Besides 4-nitro-phenyl α-d-galactophyranoside (pNPGal), natural substrates could also be effectively hydrolyzed by TEG. Results of thin-layer chromatography (TLC) revealed complete enzymatic hydrolysis of raffinose and stachyose to galactose at 50 °C within 6 h. These properties of TEG advocate its utilization for elevating the nutritional value of soymilk. View Full-Text
Keywords: characterization; degradation; ITS; Termitomyces eurrhizus; TLC characterization; degradation; ITS; Termitomyces eurrhizus; TLC
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zhang, W.; Du, F.; Wang, L.; Zhao, L.; Wang, H.; Ng, T.B. Hydrolysis of Oligosaccharides by a Thermostable α-Galactosidase from Termitomyces eurrhizus. Int. J. Mol. Sci. 2015, 16, 29226-29235.

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