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Literature summary for 3.2.1.157 extracted from
- Carrageenans and carrageenases versatile polysaccharides and promising marine enzymes (2018), Phytochem. Rev., 17, 535-571 .
No PubMed abstract available
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.0037 | - |
iota-carrageenan | pH 7.0, temperature not specified in the publication | Cellulophaga sp. QY3 |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| iota-carrageenan + H2O | uncultured bacterium | - |
? | - |
? |  |
| iota-carrageenan + H2O | Microbulbifer thermotolerans | - |
? | - |
? | |
| iota-carrageenan + H2O | Cellulophaga sp. QY3 | - |
? | - |
? | |
| iota-carrageenan + H2O | Microbulbifer thermotolerans JAMBA94T | - |
? | - |
? | |
| additional information | uncultured bacterium | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | ? | - |
? | |
| additional information | Microbulbifer thermotolerans | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | ? | - |
? | |
| additional information | Cellulophaga sp. QY3 | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | ? | - |
? | |
| additional information | Microbulbifer thermotolerans JAMBA94T | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Cellulophaga sp. QY3 | R9UQG9 | - |
- |
| Microbulbifer thermotolerans | E3W9G3 | - |
- |
| Microbulbifer thermotolerans JAMBA94T | E3W9G3 | - |
- |
| uncultured bacterium | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme 10.3fold by gel filtration | Microbulbifer thermotolerans |
| native enzyme 31fold by gel filtration | Cellulophaga sp. QY3 |
| native enzyme by hydrophobic interaction chromatography | uncultured bacterium |
Reaction
| Reaction | Comment | Organism | Reaction ID |
|---|---|---|---|
| 4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhydro-2-O-sulfonato-alpha-D-galactopyranosyl-(1-3)-4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhydro-2-O-sulfonato-alpha-D-galactopyranosyl-(1-3)-4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhyd | the enzyme hydrolyses the beta-(1->4) linkages in iota-carrageenans to produce a series of homologous, even-numbered oligosaccharides. The cleavage of glycosidic linkage catalyzed by iota-carrageenases also involves carboxylic acid-containing amino acid residues but, in contrast to kappa-carrageenases, it occurs via a direct, single displacement reaction by a water molecule, so that the configuration in the anomeric position is inverted | uncultured bacterium | |
| 4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhydro-2-O-sulfonato-alpha-D-galactopyranosyl-(1-3)-4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhydro-2-O-sulfonato-alpha-D-galactopyranosyl-(1-3)-4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhyd | the enzyme hydrolyses the beta-(1->4) linkages in iota-carrageenans to produce a series of homologous, even-numbered oligosaccharides. The cleavage of glycosidic linkage catalyzed by iota-carrageenases also involves carboxylic acid-containing amino acid residues but, in contrast to kappa-carrageenases, it occurs via a direct, single displacement reaction by a water molecule, so that the configuration in the anomeric position is inverted | Microbulbifer thermotolerans | |
| 4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhydro-2-O-sulfonato-alpha-D-galactopyranosyl-(1-3)-4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhydro-2-O-sulfonato-alpha-D-galactopyranosyl-(1-3)-4-O-sulfonato-beta-D-galactopyranosyl-(1-4)-3,6-anhyd | the enzyme hydrolyses the beta-(1->4) linkages in iota-carrageenans to produce a series of homologous, even-numbered oligosaccharides. The cleavage of glycosidic linkage catalyzed by iota-carrageenases also involves carboxylic acid-containing amino acid residues but, in contrast to kappa-carrageenases, it occurs via a direct, single displacement reaction by a water molecule, so that the configuration in the anomeric position is inverted | Cellulophaga sp. QY3 |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 80.6 | - |
purified native enzyme, pH 7.5, temperature not specified in the publication | Microbulbifer thermotolerans |
| 365.9 | - |
purified native enzyme, pH 7.0, temperature not specified in the publication | Cellulophaga sp. QY3 |
| 8068 | - |
purified native enzyme, pH 8.0, temperature not specified in the publication | uncultured bacterium |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| iota-carrageenan + H2O | - |
uncultured bacterium | ? | - |
? | |
| iota-carrageenan + H2O | - |
Microbulbifer thermotolerans | ? | - |
? | |
| iota-carrageenan + H2O | - |
Cellulophaga sp. QY3 | ? | - |
? | |
| iota-carrageenan + H2O | - |
Microbulbifer thermotolerans JAMBA94T | ? | - |
? | |
| additional information | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | uncultured bacterium | ? | - |
? | |
| additional information | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | Microbulbifer thermotolerans | ? | - |
? | |
| additional information | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | Cellulophaga sp. QY3 | ? | - |
? | |
| additional information | kappa-, iota- and lambda-carrageenase display strict specificity for their substrates, namely kappa-, iota- and lambda-carrageenans, respectively. The enzymes discriminate the substrate probably by recognizing the sulfation pattern of the digalactose reapeting unit of the polysaccharide. iota-Carrageenas present conserved arginine residues in the catalytic site which are believed to interact with carrageenans in which both sugar residues in the disaccharide units are negatively charged | Microbulbifer thermotolerans JAMBA94T | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| CgiA | - |
Microbulbifer thermotolerans |
| cgiB | - |
Cellulophaga sp. QY3 |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
purified enzyme, 1 h, over 80% activity remaining | Cellulophaga sp. QY3 |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
- |
Cellulophaga sp. QY3 |
| 7.5 | - |
- |
Microbulbifer thermotolerans |
| 8 | - |
- |
uncultured bacterium |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 10.6 | purified enzyme, 24 h, over 70% activity remaining | Cellulophaga sp. QY3 |
| 7 | 10 | purified enzyme, over 80% activity remaining | Microbulbifer thermotolerans |
General Information
| General Information | Comment | Organism |
|---|---|---|
| evolution | the enzyme belongs to the glycoside hydrolases family 82, GH 82. In spite of having specificities for structure-related substrates, kappa-, iota- and lambda-carrageenases do not share significant sequence homology, although all of them share some common binding site for ions important in stabilizing the enzyme | uncultured bacterium |
| evolution | the enzyme belongs to the glycoside hydrolases family 82, GH 82. In spite of having specificities for structure-related substrates, kappa-, iota- and lambda-carrageenases do not share significant sequence homology, although all of them share some common binding site for ions important in stabilizing the enzyme | Microbulbifer thermotolerans |
| evolution | the enzyme belongs to the glycoside hydrolases family 82, GH 82. In spite of having specificities for structure-related substrates, kappa-, iota- and lambda-carrageenases do not share significant sequence homology, although all of them share some common binding site for ions important in stabilizing the enzyme | Cellulophaga sp. QY3 |
| metabolism | the most important types of commercial carrageenans, namely kappa-, iota- and lambda-carrageenan, are esterified with one, two, and three sulfate groups per repeating disaccharide unit, being also called carrageenose 4'-sulfate, carrageenose 2,4'-disulfate, and carrageenose 2,6,2'-trisulfate, respectively. kappa-Carrageenans occur in the cell wall of some species of marine red algae, such as Chondrus sp., Gigartina sp., Eucheuma sp. and Iridaea sp. but is mostly extracted from tropical seaweed Euchema cottoni (also known as Kappaphycus alvarezii), while iota-carrageenans are mainly extracted from Eucheuma spinosum (also known as Eucheuma denticulatum). Because kappa- and iota-carrageenans are produced from my- and ny-carrageenans, respectively, during the extraction under alkaline at high temperatures or biosynthetically by a reaction catalyzed by the enzyme sulfohydrolase, these polysaccharides are often found in commercial samples. lambda-Carrageenans are extracted from red algae within the Gigartina and Chondrus genera, which produces this type of polysaccharide during the sporophytic stage. These algae are also a source of kappa- and iota-carrageenans when they are in the gametophytic stage, but because they produce mixed chain polysaccharide chains containing both kappa- and iota-units, extraction of kappa- and iota-carrageenans from the mentioned algae is preferred. Carrageenan classes based on the number and position of sulfate groups in the chain, overview. The sulfate and AD contents of commercial kappa-, iota-, and lambda-carrageenans have been determined by acid hydrolysis, infrared spectroscopy, and nuclear magnetic resonance (NMR) analyses and found to be, respectively, 25-30 and 28-35% for the kappa-type, 28-30 and 25-30% for iota-type and 32-39% and 0 for lambda-type, respectively | uncultured bacterium |
| metabolism | the most important types of commercial carrageenans, namely kappa-, iota- and lambda-carrageenan, are esterified with one, two, and three sulfate groups per repeating disaccharide unit, being also called carrageenose 4'-sulfate, carrageenose 2,4'-disulfate, and carrageenose 2,6,2'-trisulfate, respectively. kappa-Carrageenans occur in the cell wall of some species of marine red algae, such as Chondrus sp., Gigartina sp., Eucheuma sp. and Iridaea sp. but is mostly extracted from tropical seaweed Euchema cottoni (also known as Kappaphycus alvarezii), while iota-carrageenans are mainly extracted from Eucheuma spinosum (also known as Eucheuma denticulatum). Because kappa- and iota-carrageenans are produced from my- and ny-carrageenans, respectively, during the extraction under alkaline at high temperatures or biosynthetically by a reaction catalyzed by the enzyme sulfohydrolase, these polysaccharides are often found in commercial samples. lambda-Carrageenans are extracted from red algae within the Gigartina and Chondrus genera, which produces this type of polysaccharide during the sporophytic stage. These algae are also a source of kappa- and iota-carrageenans when they are in the gametophytic stage, but because they produce mixed chain polysaccharide chains containing both kappa- and iota-units, extraction of kappa- and iota-carrageenans from the mentioned algae is preferred. Carrageenan classes based on the number and position of sulfate groups in the chain, overview. The sulfate and AD contents of commercial kappa-, iota-, and lambda-carrageenans have been determined by acid hydrolysis, infrared spectroscopy, and nuclear magnetic resonance (NMR) analyses and found to be, respectively, 25-30 and 28-35% for the kappa-type, 28-30 and 25-30% for iota-type and 32-39% and 0 for lambda-type, respectively | Microbulbifer thermotolerans |
| metabolism | the most important types of commercial carrageenans, namely kappa-, iota- and lambda-carrageenan, are esterified with one, two, and three sulfate groups per repeating disaccharide unit, being also called carrageenose 4'-sulfate, carrageenose 2,4'-disulfate, and carrageenose 2,6,2'-trisulfate, respectively. kappa-Carrageenans occur in the cell wall of some species of marine red algae, such as Chondrus sp., Gigartina sp., Eucheuma sp. and Iridaea sp. but is mostly extracted from tropical seaweed Euchema cottoni (also known as Kappaphycus alvarezii), while iota-carrageenans are mainly extracted from Eucheuma spinosum (also known as Eucheuma denticulatum). Because kappa- and iota-carrageenans are produced from my- and ny-carrageenans, respectively, during the extraction under alkaline at high temperatures or biosynthetically by a reaction catalyzed by the enzyme sulfohydrolase, these polysaccharides are often found in commercial samples. lambda-Carrageenans are extracted from red algae within the Gigartina and Chondrus genera, which produces this type of polysaccharide during the sporophytic stage. These algae are also a source of kappa- and iota-carrageenans when they are in the gametophytic stage, but because they produce mixed chain polysaccharide chains containing both kappa- and iota-units, extraction of kappa- and iota-carrageenans from the mentioned algae is preferred. Carrageenan classes based on the number and position of sulfate groups in the chain, overview. The sulfate and AD contents of commercial kappa-, iota-, and lambda-carrageenans have been determined by acid hydrolysis, infrared spectroscopy, and nuclear magnetic resonance (NMR) analyses and found to be, respectively, 25-30 and 28-35% for the kappa-type, 28-30 and 25-30% for iota-type and 32-39% and 0 for lambda-type, respectively | Cellulophaga sp. QY3 |
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