α-l-Rhamnosidase: A review

Lateral gene transfer between the Bacteroidetes and Acidobacteria: The case of α‐l‐rhamnosidases

“…This enzyme is also used for aroma enhancement in wine making and for preparation of many drugs as well as L-rhamnose. The latter plays the role of chiral intermediate in the organic synthesis of pharmaceutically important and plant protective agents [3][4][5][6][7].…”

“…1.40] are glycoside hydrolases, which catalyze the hydrolysis of terminal, non-reducing a-L-rhamnose residues in a-L-rhamnosides including glycolipids and glycosides, such as plant pigments, flavonoid glycosides, pectic polysaccharides, and gums [3][4][5][6][7]. The enzyme has wide occurrence in nature and has been reported from animals, plants, yeasts, fungi, and bacteria [4][5][6][7].…”

“…The enzyme has wide occurrence in nature and has been reported from animals, plants, yeasts, fungi, and bacteria [4][5][6][7].…”

Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology

“…Among microbial enzymes, α-Lrhamnosidase [E.C.3.2.1.40] which cleaves terminal α-L-rhamnose from a large number of natural glycosides includes mainly naringin, rutin, hesperidin quercitrinand terpenyl glycosides (Yadav et al, 2010). This enzyme is a part of an enzyme complex called naringinase.…”

Evaluation and characterization of new α-L-rhamnosidase-producing yeast strains

“…In a few reports, low levels of activity have been found in yeast belonging to genus Saccharomyces, Hansenula, Debaryomyces, Candida and Aureobasidium (McMahon et al, 1999;Miklosy and Polos, 1995;Rosi et al, 1995;Yadav et al, 2010). Only one intracellular α-L-rhamnosidase has been purified and characterized from P. angusta (Yanai and Sato, 2000), and therefore we focus on this area.…”