Microbial xylanases and their inhibition by specific proteins in cereals

Abstract

Arabinoxylans (AXs) belong to the components of plant cells which are mainly degraded by microbial xylanases during colonization of grain by phytopathogens. For the defence, cereals contain proteinaceous xylanase inhibitors (XIs), namely xylanase inhibitor protein (XIP), Triticum aestivum xylanase inhibitor (TAXI) and thaumatin-like xylanase inhibitor (TLXI). Their presence in cereals in high levels can be a serious problem in different industrial applications. XIs regulate AX hydrolysis and participate in plant defence mechanisms. XIs have various specificity against microbial xylanases from the glycoside hydrolase (GH) families of GH10 and GH11. Therefore, this review brings new information about the function of XIs as defence responses to pathogen infection of plants and as a problem in plant material processing in different industrial applications.

Effect of pepper and cabbage planting on loess of Guyuan region of China on microbial diversity

“…This may be related to root characteristic of cabbage and pepper. As tap root system, the roots of cabbage and pepper can reach to deeper soil layer, thereby inhibiting or promoting the growth of some microorganism by secreting some inhibitors (Yeoung, et al 2002;Sharma, et al 2011), such as proteinaceous xylanase inhibitors (Chmelova, et al 2019), furfural, acetic acid, and syringaldehyde (Wang, et al 2022). Our data speculated that pepper and cabbage could improve soil quality by regulating soil microbial community.…”

Evolution of glucuronoxylan side chain variability in vascular plants and the counter-adaptation of pathogenic cell-wall-degrading hydrolases

“…Xylanase activity is thought to be an important part of infection by disease-causing microbes (Bellincampi et al, 2014). Supporting this, cereals such as wheat produce xylanase-inhibitory proteins in response to fungal infection (Chmelová et al, 2019). Thus, the structural complexity of xylan, and its effects on xylan digestibility may have important effects during infection by pathogens.…”

“…In particular, to overcome the barrier posed by xylan, fungal and bacterial pathogens typically secrete a variety of xylanolytic enzymes. Xylanase activity is thought to be an important part of infection by disease-causing microbes (Bellincampi et al ., 2014), and cereals such as wheat produce xylanase-inhibitory proteins in response to fungal infection (Chmelová et al ., 2019). Xylan degradation begins with backbone cleavage by endo -xylanases, the best studied being from CAZy families GH5, 8, 10, 11, and 30 (Paes et al ., 2012).…”