Enzymatic degradation of xyloglucans by Aspergillus species: a comparative view of this genus

Tomohiko Matsuzawa, Akira Watanabe, Takahiro Shintani, Katsuya Gomi, Katsuro Yaoi

Research output: Contribution to journalReview articlepeer-review

Abstract

Abstract: Aspergillus species are closely associated with humanity through fermentation, infectious disease, and mycotoxin contamination of food. Members of this genus produce various enzymes to degrade plant polysaccharides, including starch, cellulose, xylan, and xyloglucan. This review focus on the machinery of the xyloglucan degradation using glycoside hydrolases, such as xyloglucanases, isoprimeverose-producing oligoxyloglucan hydrolases, and α-xylosidases, in Aspergillus species. Some xyloglucan degradation-related glycoside hydrolases are well conserved in this genus; however, other enzymes are not. Cooperative actions of these glycoside hydrolases are crucial for xyloglucan degradation in Aspergillus species. Key points: •Xyloglucan degradation-related enzymes of Aspergillus species are reviewed. •Each Aspergillus species possesses a different set of glycoside hydrolases. •The machinery of xyloglucan degradation of A. oryzae is overviewed.

Original languageEnglish
Pages (from-to)2701-2711
Number of pages11
JournalApplied Microbiology and Biotechnology
Volume105
Issue number7
DOIs
Publication statusPublished - 2021 Apr

Keywords

  • Aspergillus
  • Glycoside hydrolase
  • Oligosaccharide
  • Xyloglucan
  • Xyloglucanase

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

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