Substrate specificities and mechanism of action of multiple α-galactosidases from Streptomyces griseoloalbus

Hooked on α-d-galactosidases: from biomedicine to enzymatic synthesis

α-d-Galactosidases (EC 3.2.1.22) are enzymes employed in a number of useful bio-based applications. We have depicted a comprehensive general survey of α-d-galactosidases from different origin with special emphasis on marine example(s). The structures of natural α-galactosyl containing compounds are described. In addition to 3D structures and mechanisms of action of α-d-galactosidases, different sources, natural function and genetic regulation are also covered. Finally, hydrolytic and synthetic exploitations as free or immobilized biocatalysts are reviewed. Interest in the synthetic aspects during the next years is anticipated for access to important small molecules by green technology with an emphasis on alternative selectivity of this class of enzymes from different sources.

Stereochemical course of hydrolytic reaction catalyzed by alpha-galactosidase from cold adaptable marine bacterium of genus Pseudoalteromonas

The recombinant α-galactosidase of the marine bacterium (α-PsGal) was synthesized with the use of the plasmid 40Gal, consisting of plasmid pET-40b (+) (Novagen) and the gene corresponding to the open reading frame of the mature α-galactosidase of marine bacterium Pseudoalteromonas sp. KMM 701, transformed into the Escherichia coli Rosetta(DE3) cells. In order to understand the mechanism of action, the stereochemistry of hydrolysis of 4-nitrophenyl α-D-galactopyranoside (4-NPGP) by α-PsGal was measured by ¹H NMR spectroscopy. The kinetics of formation of α- and β-anomer of galactose showed that α-anomer initially formed and accumulated, and then an appreciable amount of β-anomer appeared as a result of mutarotation. The data clearly show that the enzymatic hydrolysis of 4-NPGP proceeds with the retention of anomeric configuration, probably, due to a double displacement mechanism of reaction.

Enzymatic hydrolysis preparation of mono-O-lauroylsucrose via a mono-O-lauroylraffinose intermediate

1'-O-Lauroylsucrose and 6'-O-lauroylsucrose were formed through hydrolysis of the C-6″ galactose group of 1'-O-lauroylraffinose and 6'-O-lauroylraffinose, respectively, in the presence of α-galactosidase. The enzymatic hydrolysis of 1'-O-lauroylraffinose and 6'-O-lauroylraffinose is discussed in detail. Acetic acid-sodium acetate was chosen as the buffer solution of the enzymatic hydrolysis reaction. The optimum conditions for the enzymatic hydrolysis reaction were as follows: buffer solution, pH 3.8; enzymatic time, 48 h; and enzymatic temperature, 37 °C. Under the optimal process conditions, the efficiency of α-galactosidase was ca. 82.6%. The isomers were fully compared in solubility, hydrophile-lipophile balance (HLB) values, critical micelle concentration (CMC), and thermal stability. The results showed that all lauroylsucrose isomers have similar solubilities in polar solvent, HLB values, CMC values, and thermal stabilities.

Characterization of a protease-resistant α-galactosidase from the thermophilic fungus Rhizomucor miehei and its application in removal of raffinose family oligosaccharides

The α-galactosidase gene, RmGal36, from Rhizomucor miehei was cloned and expressed in Escherichia coli. The gene has an open reading frame of 2256bp encoding 751 amino acid residues. RmGal36 was optimally active at pH 4.5 and 60°C, but is stable between pH 4.5 and 10.0 and at a temperature of up to 55°C for 30min retaining more than 80% of its relative activity. It displayed remarkable resistance to proteases and its activity was not inhibited by galactose concentrations of 100mM. The relative specificity of RmGal36 towards various substrates is in the order of p-nitrophenyl α-galactopyranoside>melibiose>stachyose>raffinose, with a K(m) of 0.36, 16.9, 27.6, and 47.9mM, respectively. The enzyme completely hydrolyzed raffinose and stachyose present in soybeans and kidney beans at 50°C within 60min. These features make RmGal36 useful in the food and feed industries and in processing of beet-sugar.