2010
DOI: 10.1016/j.biortech.2010.05.070
|View full text |Cite
|
Sign up to set email alerts
|

Chrysosporium lucknowense arabinohydrolases effectively degrade sugar beet arabinan

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

1
20
0
7

Year Published

2013
2013
2020
2020

Publication Types

Select...
9

Relationship

0
9

Authors

Journals

citations
Cited by 50 publications
(28 citation statements)
references
References 27 publications
1
20
0
7
Order By: Relevance
“…This observation is manifested in the large number of microbes reported to harbor enzymes for its hydrolysis (29)(30)(31)(32)(33)(34)(35), including Bacteroides spp., Bacillus subtilis, and Bacillus stearothermophilus. In addition, arabinan is an important product for the food and biotechnology industries (4,5). This polysaccharide is composed of a backbone of ␣-1,5-linked arabinose units and is further branched with side chains of arabinose units at position O-3 or O-2 or at both positions (5).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…This observation is manifested in the large number of microbes reported to harbor enzymes for its hydrolysis (29)(30)(31)(32)(33)(34)(35), including Bacteroides spp., Bacillus subtilis, and Bacillus stearothermophilus. In addition, arabinan is an important product for the food and biotechnology industries (4,5). This polysaccharide is composed of a backbone of ␣-1,5-linked arabinose units and is further branched with side chains of arabinose units at position O-3 or O-2 or at both positions (5).…”
Section: Discussionmentioning
confidence: 99%
“…A rabinose is the second most abundant pentose sugar found in nature and is of considerable importance in both microbial metabolism and the biotechnology industry (1)(2)(3)(4). Arabinose can be found in various plant cell wall polysaccharides, with arabinans being the most important polymers.…”
Section: Abstract Pectic Enzymes Thermophilesmentioning
confidence: 99%
“…Physic-chemical properties of wine could be affected by the branching degree. It has been reported that branched arabino-oligosaccharides are more difficult to degrade than linear arabinan-oligomers in sugar beet (Kühnel et al, 2010). Additional in-depth characterization would be required to confirm the branching configuration, e.g.…”
Section: Glycosyl-linkage Determination: Structure Of Oligosaccharidementioning
confidence: 99%
“…As found by sugar analysis, neutral arabino-oligosaccharides contained an α-(1,5)-linked backbone of l-arabinosyl residues and carried single substituted α-(1,3)-linked l-arabinosyl residues or consisted of a double substituted α-(1,2,3,5)-linked arabinan structure within the molecule (Westphal et al, 2010). Enzyme Abn4 belongs to GH43 family and is more active toward branched polymeric arabinan substrate that releases arabinose monomers from single substituted arabinose residues, while Abn1 and Abn2 are active toward linear arabinan (Kühnel et al, 2010). Abn2 is a member of GH93 family that consists of exoarabinases acting on linear arabinan, hydrolyzing the α-1,5-linkages of arabinan polysaccharides presented as side chains of pectin.…”
Section: Hemicellulolytic Systemmentioning
confidence: 99%