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Literature summary extracted from

  • Ghosh, S.; Meli, V.S.; Kumar, A.; Thakur, A.; Chakraborty, N.; Chakraborty, S.; Datta, A.
    The N-glycan processing enzymes alpha-mannosidase and beta-D-N-acetylhexosaminidase are involved in ripening-associated softening in the non-climacteric fruits of capsicum (2011), J. Exp. Bot., 62, 571-582.
    View publication on PubMedView publication on EuropePMC

Application

EC Number Application Comment Organism
3.2.1.52 food industry silencing of alpha-mannosidase and beta-D-N-acetylhexosaminidase enhances fruit shelf life due to the reduced degradation of N-glycoproteins which result in delayed softening Capsicum annuum

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.24
-
 Capsicum annuum
3.2.1.52
-
 Capsicum annuum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.24 1.6
-
 4-nitrophenyl-alpha-D-mannoside pH 6.0, 37°C Capsicum annuum
3.2.1.52 0.141
-
 4-nitrophenyl N-acetyl-beta-D-glucosaminide pH 6.0, 37°C Capsicum annuum

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.24 cell wall
-
 Capsicum annuum 5618
-
3.2.1.52 cell wall
-
 Capsicum annuum 5618
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.24 70000
-
 SDS-PAGE Capsicum annuum
3.2.1.24 290000
-
 gel filtration, discrepancy in molecular mass due to glycoproteic nature Capsicum annuum
3.2.1.24 500000
-
 non-denaturating PAGE Capsicum annuum
3.2.1.52 80000
-
 x * 80000, SDS-PAGE Capsicum annuum
3.2.1.52 219000
-
 gel filtration Capsicum annuum
3.2.1.52 300000
-
 PAGE Capsicum annuum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.24 Capsicum annuum
-
-
-
3.2.1.52 Capsicum annuum E7BYE4 member of glycosyl hydrolase family 20
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.24 glycoprotein
-
 Capsicum annuum
3.2.1.52 glycoprotein
-
 Capsicum annuum

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.24 purification procedure consists of ammonium sulfate precipitation, anion exchange, ConA lectin affinity and gel filtration chromatography Capsicum annuum
3.2.1.52
-
 Capsicum annuum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.52 fruit maximum activity at red stage of fruit ripening Capsicum annuum
-
3.2.1.52 additional information not detected in the stem, leaves, and roots Capsicum annuum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.24 4-nitrophenyl-alpha-D-mannoside + H2O
-
 Capsicum annuum 4-nitrophenol + alpha-D-mannose
-
 ?
3.2.1.52 4-nitrophenyl N-acetyl-beta-D-glucosaminide + H2O
-
 Capsicum annuum 4-nitrophenol + N-acetyl-beta-D-glucosamine
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.24 oligomer
-
 Capsicum annuum
3.2.1.52 oligomer x * 80000, SDS-PAGE Capsicum annuum

Synonyms

EC Number Synonyms Comment Organism
3.2.1.24 alpha-man
-
 Capsicum annuum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.24 37
-
 assay at Capsicum annuum
3.2.1.24 55
-
 optimal activity Capsicum annuum
3.2.1.52 45
-
-
 Capsicum annuum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.24 60
-
 stable for 1 h Capsicum annuum
3.2.1.52 42
-
 1 h, stable Capsicum annuum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.24 6
-
 assay at Capsicum annuum
3.2.1.52 6
-
-
 Capsicum annuum

Expression

EC Number Organism Comment Expression
3.2.1.24 Capsicum annuum alpha-Man transcripts as well as enzyme activity increase with the ripening and/or softening of capsicum up
3.2.1.52 Capsicum annuum transcripts as well as enzyme activity increase with the ripening and/or softening of capsicum fruit up

General Information

EC Number General Information Comment Organism
3.2.1.24 malfunction alpha-Man RNAi fruits are approximately two times firmer compared with the control and fruit deterioration is delayed by approximately 7 d. It is shown that silencing of alpha-Man enhances fruit shelf life due to the reduced degradation of N-glycoproteins which result in delayed softening Capsicum annuum
3.2.1.52 physiological function gene silencing using RNAi of alpha-mannosidase and beta-D-N-acetylhexosaminidase leads to fruits approximately two times firmer compared with the control and to delay in fruit deterioration by approximately 7 d Capsicum annuum